KR102107845B1 - Method of manufacturing coffee with solomon’seal - Google Patents

Abstract

The present invention relates to a method for manufacturing coffee with Polygonatum odoratum to provide a high preference. According to the present invention, the method comprises the following steps of: processing green coffee beans through a process which prepares an extract of Polygonatum odoratum, mixes green coffee beans of Colombia, Brazil, Costa Rica, and Guatemala to prepare mixed green coffee beans, adds the mixed green coffee beans to the extract of Polygonatum odoratum to cook the mixture under a predetermined temperature and pressure condition, takes out the mixed green coffee beans, washes a surface of the mixed green coffee beans, dries the mixed green coffee beans in a predetermined temperature environment, roasts the mixed green coffee beans to prepare mixed green beans, and pulverizes the mixed coffee beans into particles of a predetermined size; and processing Polygonatum odoratum through a process which adds the washed Polygonatum odoratum to purified water to perform first cooking under a predetermined terminal and pressure condition, cools steam generated while cooking the Polygonatum odoratum to extract a distillate, takes out the Polygonatum odoratum completing first cooking from the purified water to parch the same, adds the parched Polygonatum odoratum to the distillate extracted in a first cooking process to perform second cooking under a predetermined terminal and pressure condition, takes out the Polygonatum odoratum, washes a surface of the Polygonatum odoratum, dries the Polygonatum odoratum, roasts the Polygonatum odoratum completing the second cooking and drying processes, and pulverizes the roasted Polygonatum odoratum into particles of a predetermined size; and agitating and distributing the mixed coffee beans and Polygonatum odoratum finished through such a process to teabags by a predetermined weight.

Description

METHOD OF MANUFACTURING COFFEE WITH SOLOMON’SEAL}

The present invention relates to a method for manufacturing a round coffee, in which the unique flavors of Donggulle and the unique flavors of coffee are harmonized, and the functional and active ingredients unique to Donggulle can be significantly provided together with an appropriate level of caffeine.

Donggulle is a perennial plant of Liliaceae, a monocotyledonous plant. It is currently used as a method of drying and drying the roots of these plants, and promotes metabolism through unique and unique flavors and functional active ingredients such as Sungnye of the Donggulle root. , Antioxidant, mind and body stability and blood sugar level control effects are consumed by many people.

Among the traditional teas that are favored in Korea, Duongle Tea has the highest sales volume after green tea, and the consumption is gradually increasing due to its high taste due to its unique aroma such as Sungnye. Attempts are being made in many ways.

For example, in order to use Donggule in a new way, Donggulle coffee has been developed in line with the trend that various beverages capable of providing new flavors by grafting natural materials or herbal materials to coffee have been developed.

In this regard, prior registration for the prior art prepared to manufacture and drink the coffee drink that is more suitable for the taste of Koreans by relieving the stimulus of the coffee felt by mixing coffee and the coffee beans properly through the savoryness of the coffee beans, Korean Registered Patent Publication There is a “Method of manufacturing coffee beverages with the addition of donggulle” (hereinafter referred to as “conventional technology”) of 10-1014555.

However, the technology related to the coffee composition or the coffee manufacturing method using the existing Donggulle, including the prior art, has a problem in which the unique flavor of the Donggulle and the unique flavor of the coffee are not balanced and the flavor on one side is strongly prominent and the preference is lowered. There was.

In addition, the technology related to the coffee composition or the coffee manufacturing method using the existing Donggulle including the prior art not only does not properly provide the unique functional active ingredients that can be provided by the Donggulle, but also the caffeine content of the coffee to the caffeine of the Donggulle There was a problem that excessive caffeine was provided.

The present invention was created to solve the above problems, and the object of the present invention is not only to produce a coffee with a high degree of preference, but also to produce a coffee with a high degree of preference by combining the natural flavor components of the coffee beans and the coffee beans. It is intended to provide a technique to promote metabolism, antioxidant, mental and physical stability, and blood sugar level control by effectively containing functional active ingredients derived from Donggulle in the manufactured Donggulle coffee, but caffeine is low.

In order to achieve the above object, the method of manufacturing the coffee of the present invention comprises: A step of adding the 10 g of the water to the 80 g of the water and performing the extraction for 2 hours in a temperature environment of 45 degrees to prepare the extract of the water; Step B to prepare a total of 49 g of mixed green beans by mixing 20 g of Colombian green beans, 15 g of Brazilian green beans, 7 g of Costa Rican green beans, and 7 g of Guatemalan green beans; After putting the mixed green beans prepared through the B phase in the extract of the donggulle extracted through the step A under 90 degrees of temperature and 2 bar pressure, and then cooking for 90 minutes, the mixed green beans are taken out and washed in a temperature environment of 40 degrees. Step C to dry for 2 hours; Step D to prepare the mixed beans by roasting the mixed green beans that have undergone the process of cooking and drying through the step C at a temperature of 240 degrees for 20 to 22 minutes; Step E to crush the mixed beans prepared through the step D into predetermined particles; F step of extracting the distillate by cooling the steam generated in the process of performing the ripening of Donggulle for 1 hour at a temperature of 100 degrees and a pressure of 1 Bar by putting 51 g of washed Donggulle in purified water; A step G of taking out the rounded gourd that has undergone primary cooking in purified water through the step F and performing steaming for 1 hour in a temperature environment of 220 degrees; After performing the second ripening for 90 minutes under a temperature of 85 degrees and a pressure of 2 Bar by putting the round-necked goulder through the G step into the distillate extracted through the F-step, and then removing the round-gole and cleaning the surface, the temperature is 30 degrees. H step of drying in the environment for 30 minutes; An I-roasting step of roasting the dugley which has undergone the process of secondary cooking and drying through the H step at a temperature of 225 degrees for 18 to 20 minutes; J step of crushing the roasted roasted gourd through the I step into predetermined particles; And a step K of stirring the mixed coffee beans pulverized through the E step and the round oyster pulverized through the J step, and then distributing a predetermined weight in the tea bag paper.

Here, the E step is a step of pulverizing the mixed beans prepared through the D step to a particle size of 0.3mm to 0.5mm, the J step is crushing the roasted roasted gourd through the I step to a particle size of 10mm to 12mm It may be a step.

In addition, the step D may be a step of additionally holding the adsorbent above and below the mixed beans prepared through roasting and maintaining the mixture for 2 minutes.

In addition, the step K may be a step of dividing the coffee powder prepared by stirring 45 parts by weight of the mixed beans crushed through the step E and 55 parts by weight of the donggulle through the step J into the tea bag by dividing 10 g each. .

According to the present invention, the following effects can be exhibited.

First, it is possible to manufacture a coffee with a high degree of preference due to the mutual harmony of the natural flavors of the coffee and coffee beans.

Second, while removing a significant portion of caffeine components from raw beans and dungelles, flavor components that can express the original aroma and taste of coffee and dungelles can be maintained in the mixed beans and dunes.

Third, since the functional active ingredients derived from the donggulle are properly contained in the manufactured donggulle coffee, it is possible to provide a high level of the effect of promoting metabolism, antioxidant, stabilizing the mind and body and controlling blood sugar levels.

Fourth, according to the process of acquiring green beans and donggulle, coffee can be used more healthily and safely by making donggulle coffee using green beans and donggulle that have removed various harmful components remaining on the surface.

1 is a flow chart showing a method of manufacturing coffee in accordance with the present invention.

The preferred embodiment of the present invention will be described in more detail with reference to the accompanying drawings, but for the brevity of description, the already-known technical parts will be omitted or compressed.

1. Description of the coffee making method

The process of manufacturing the coffee of the present invention will be described in detail with reference to the flowchart of FIG. 1 below.

For reference, the manufacturing method of the coffee beans of the present invention is largely divided into three processes, as shown in FIG. 1, the green beans processing step (S100), the bandule processing step (S200), and the stirring and dispensing step (S300). The processing step (S100) and the round oyster processing step (S200) may be changed in advance and backward in the order of progress, and may be simultaneously performed according to the implementation.

The green beans processing step (S100), donggulle processing step (S200), and agitation and dispensing step (S300), which correspond to the three processes in the large classification, each go through a subdivided sub-class, and the method characteristics of the detailed processes It serves as a major factor in determining the flavor balance of the final manufactured coffee, the functional effect level based on active ingredients, and the appropriate level control of caffeine.

(1) Green bean processing step <S100>

This step (S100) is a process of manufacturing a blended bean, which is one of the subjects of the coffee, using a plurality of green beans, the production process of the extract of the bandungle (step A, S110), the process of preparing the green beans (step B, S120), and the mixed green beans The ripening and drying step (C step, S130), the mixed green bean roasting step (D step, S140) and the mixed bean grinding step (E step, S150) are subdivided and sequentially performed.

First, the production process of the extract of the Donggulle (step A, S110) is a process of preparing the extract of the Donggulle by adding 10 g of the water to the 80 g of the water and performing the extraction for 2 hours at a temperature of 45 degrees.

Diabetes through control of blood glucose levels and vitamin C, vitamin A and saponin components that promote metabolism and antioxidant, including tryptophan component that induces mental and physical stability and sleep in the extract of the dugole that is extracted and produced through the corresponding process (step A, S110) Contains various active ingredients to help prevent.

As described above, the extract of Donggulle containing various functional active ingredients is used to infiltrate so that a significant portion of the active ingredients remain in each green bean through the mixed green bean ripening and drying step (C step, S130) to be performed below.

Next, in the mixed green bean production step (step B, S120), a process of preparing a total of 49 g of mixed green beans by mixing 20 g of Colombian green beans, 15 g of Brazilian green beans, 7 g of Costa Rica green beans, and 7 g of Guatemalan green beans is performed.

Here, Colombian green beans can be applied to Castillo Tambo variety and Supremo grade 'Colombia Patio Bonito Suprimo' as one preferred embodiment, and various experiments to be described below were also based on the green beans.

In addition, green beans from Brazil can be applied to Mundo Novo, Yellow Catuai, Red Cauai varieties and Specialty grade 'Brazil Serra Natural Mondovo' as one preferred embodiment, and various experiments to be described below are also based on the green beans. Did.

In addition, green beans from Costa Rica can be applied to Caturrai, Catuai varieties, and 'Costa Rica SHB' of SHB grade as one preferred embodiment, and various experiments to be described below were also based on the green beans.

Finally, Guatemalan green beans can be applied to Typica, Bourbon, Caturra, Catuai varieties and SHB grade 'Guatemala Huehuetenango' as one preferred embodiment, and various experiments to be described below were also based on the green beans. .

This kind of mixed green beans and the weight level of each type are optimal values for balancing the natural flavor components of the green beans and coffee beans in consideration of the weight level of the round beans, which will be described below, and it is very important to maintain them. When the types of green beans are added or the weight level of each green bean is changed, the balance of flavor is broken and the preference of consumers is lowered.

Therefore, it is most preferable that the total of 49 g of mixed green beans prepared through the mixed green beans manufacturing step (step B, S120) consists of 20 g of green beans from Colombia, 15 g of green beans from Brazil, 7 g of green beans from Costa Rica, and 7 g of green beans from Guatemala.

Next, the mixed green beans are cooked and dried (step C, S130), and the mixed green beans prepared through the mixed green beans production step (B, S120) are put in the extracts of the Donggulle extracted through the production process of the Donggulle extract (A, S110). Steaming is performed by steaming for 90 minutes under a temperature of 95 degrees and a pressure of 2 Bar.

Then, immediately after the 90-minute cooking process, the mixed green beans are taken out and washed for 2 hours in a 40-degree temperature environment.

Here, the mixed green beans ripening and drying step (step C, S130), as the mixed green beans are immersed in the extract of the dungelle and undergoes heating and pressurization, various foreign substances deposited on the surfaces of the green beans are buried in the extract of the dunes, and at the same time, the dunes Various active ingredients such as tryptophan, vitamin C, vitamin A and saponin related to the promotion of metabolism, antioxidant, mental and physical stability, and blood sugar levels contained in the extract are infiltrated and reflected in the green beans in advance, so that the processing process of the donggulle to be merged later Through this, it plays a role of supplementing the active ingredient of Dungule which can be somewhat reduced.

In addition, the caffeine component of the mixed green beans is eluted into a portion of the donggulle extract, which reduces the content of the caffeine of each green bean in advance, adding caffeine provided through the donggulle to be added later, which may cause excessive caffeine content. Solve the problem.

In summary, foreign matters and caffeine contained on the surface of the mixed green beans immersed in the extract of the dungelle through the ripening and drying of the mixed green beans (step C, S130) are partially eluted, and the Flavoring ingredients and various functional active ingredients are reflected through penetration into the mixed green beans.

In order to effectively exhibit the method characteristics of the mixed green bean cooking and drying stages (C stage, S130), it is important to observe the temperature of 95 degrees and the pressure of 2 Bar, and 90 minutes of the cooking progress time.

Specifically, it is preferable that the ripening environment of the mixed green beans is set to proceed for 90 minutes under a temperature of 95 degrees and a pressure of 2 Bar, which is a flavor contained in the extract of Donggulle when the temperature condition is less than 95 degrees and the pressure condition is less than 2 Bar. If the ingredients and various functional active ingredients are not sufficiently reflected in the mixed green beans, and the time required to proceed the cooking becomes longer, and the temperature condition exceeds 95 degrees and the pressure condition exceeds 2 Bar, the flavor components and caffeine contained in the mixed green beans are Excessively extracted, the aroma and taste of the final manufactured coffee is deteriorated, which affects the lowering of the preference and decafification and cracking easily occurs on the surface of the mixed green beans and the effectiveness of various flavor components and functionality reflected in the mixed green beans This is because there is a problem that the powder is re-eluted into the donggulle extract again.

After this series of green bean cooking process is completed, the green beans are simply taken out of the extract from the donggulle extract, and the surface is simply washed and then dried for 2 hours at a temperature of 40 degrees.

Next, the mixed green beans roasting step (step D, S140) is a French type of mixed green beans that have undergone the process of cooking and drying through the mixed green beans ripening and drying steps (step C, S130) at a temperature of 240 degrees for 20 to 22 minutes. The process of making the coffee beans by roasting is carried out.

Here, if the roasted green beans are roasted at a temperature of less than 240 degrees or less than 20 minutes, coffee made using the mixed beans obtained has a unique flavor of coffee eluted through the blended green bean ripening and drying steps (step C, S130). Compared to the reduced amount, there is a problem in that there is a considerable amount of acidity remaining compared to the amount of bitter and heavy taste that is not sufficiently rich, and the amount of oil generated from coffee beans when roasting at a temperature exceeding 240 degrees or exceeding 22 minutes. There is a problem in that the coffee made by using this becomes excessive, the greasy taste is excessive, the acidity does not remain, the burnt smell becomes strong, and it is not possible to harmonize with the unique flavor of the donggulle that will be merged later.

In addition to such a series of processes, the mixed beans prepared through the mixed green beans roasting step (step D, S140) are placed between the adsorbents placed up and down and placed in contact with each other up or down to lightly press or slightly press the oil adsorbent and the mixed beans for 2 minutes. A process may be performed to maintain contact.

This is because the mixed coffee beans prepared through the roasted green beans roasting step (step D, S140) sufficiently removes the oil generated on the surface due to heat during the roasting process, thereby sufficiently reducing the sensation of coffee and the peculiar scent from the oil. This is a process to prevent splashing while harmonizing with the unique flavor of Dungule that will be merged later.

This process is intended to make the coffee and the flavor of coffee uniquely harmonious enough to be enjoyed without feeling a little more, but in less than 2 minutes, the oil on the surface of the blended bean is not sufficiently removed or exceeds 2 minutes. It should be done for a long time so that the oil on the surface of the mixed beans is not removed more than necessary or the flavor components are lost in large quantities along with the oil.

Finally, in the mixing bean grinding step (E step, S150), a process of grinding the mixed coffee beans prepared through the mixing green bean roasting step (D step, S140) into predetermined particles is performed.

Here, it is preferable to pulverize the mixed beans prepared through the roasting step (D step, S140) in a powder form having a particle size of 0.3 mm to 0.5 mm, which is produced by using them when the grain size of the ground coffee beans is less than 0.3 mm The degree of astringent taste of the coffee drink increases, breaking down the harmony with the unique flavor of the Dugulle that will be merged later, and if it exceeds 0.5mm, the crema persistence of the coffee drink will be lowered, and the overall flavor will lose balance and will be merged later. This is because there is a problem that affects the incense of the person.

The production process of the extract of the donggulle as described above (step A, S110), the production process of mixed green beans (step B, S120), the mixing and drying of green beans (step C, S130), and the roasting process of mixed green beans (step D, S140) And the mixed beans prepared in powder form after the mixing bean grinding step (step E, S150) partially reflects the unique flavor component and functional active ingredient of Duongle, and the caffeine component is partially lost, and the coffee unique flavor component It is a state in which it is strengthened as much as possible under the level of some lost flavor components by strengthening the roasting as much as it is partially lost through elution, and it is a state in which the unique flavors of each other can be balanced with each other by being combined with the round bridle described below.

(2) Round bridle processing step <S200>

This step (S200) is a process of manufacturing a mixed bean, which is one of the subjects of the coffee of Dongle, by using the dulle, the first cooking of the dungele and the extraction step of the distillate (step F, S210), the step of duling the dulle (G step, S220), The second round of ripening and drying stages (H stage, S230), the rotating stage of the round dulle (I stage, S240), and the grinding stage of the dune (J stage, S250) are subdivided and sequentially progressed.

Here, the donggulle described throughout the description of the present invention, including the claims, means a root portion that is generally used as a donggulle tea.

First, the first ripening and extraction of distillate (step F, S210) is performed by performing the first ripening through steaming for 1 hour at a temperature of 100 degrees and a pressure of 1 Bar by putting 51 g of washed roundungle in purified water. The process of extracting the distillate by cooling the steam generated in the process of performing the cooking is performed.

This is based on 51g of the dugongle, but by specifying conditions for temperature conditions, pressure conditions, and time for performing ripening, tryptophan, vitamin C, vitamin A, and saponin are involved in promoting metabolism, antioxidant, mind and body stability, and blood sugar level control. In addition to various functional active ingredients of Donggulle, the unique flavor components and various foreign substances on the surface of Donggulle are eluted in purified water, and the caffeine component of Donggulle is also eluted and eluted in purified water.

In order to effectively exhibit the method characteristics of the first round ripening and distillate extraction stages (F stage, S210), it is important to ensure that the cooking progress time of 60 minutes is accurately followed with a temperature of 100 degrees and a pressure of 1 Bar.

Specifically, it is preferable that the primary cooking environment of the Donggulle is set to proceed for 1 hour under a pressure condition of 100 ° C and a pressure of 1 Bar, and if the temperature condition is less than 100 degrees or the pressure condition is less than 1 Bar, various foreign substances on the surface of the Donggulle And there is a problem that the caffeine component contained in the donggulle is not completely eluted and remains, and if the temperature condition exceeds 100 degrees or the pressure condition exceeds 1 Bar, the unique flavor components and functional effectiveness of the donggulle This is because there is a problem in that the second cooking process, which is to be carried out later, proceeds for a longer time due to excessive elution, or the intrinsic flavor component and functional active ingredient penetration cannot be sufficiently recovered through the second cooking process.

Here, the distillate extracted during the first cooking process of Donggulle contains a significant portion of the flavor ingredients and functional active ingredients unique to Donggulle, excluding caffeine and various foreign substances.

Simultaneously with the progress of the primary cooking process of the donggulle, a process of recovering the steam generated in the process and extracting it as a distillate through rapid cooling is carried out. Used in the process.

Next, in the step of rolling the dunes (G stage, S220), the dungele subjected to the first ripening in purified water through the first ripening of the dungele and the extraction step of the distillate (step F, S210) is taken out and left for 1 hour in a temperature environment of 220 degrees. The process of performing is carried out.

In this way, the round gourd that has undergone the primary ripening undergoes a process of blocking the fermentation by causing deactivation of the enzyme by applying heat for 1 hour in a temperature environment of 220 ° C through the gondging step (G step, S220).

This process is a process that is distinct from roasting to be performed in the future. As a result, the dungele applied to coffee in Duongle according to the present invention proceeds under different conditions by dividing each of roasting and roasting.

Specifically, the rolling of the dunes (G stage, S220) is preferably carried out in the form of applying heat for 1 hour in a temperature environment of 220 degrees to the dungele undergoing primary cooking, which is less than 220 degrees or 1 hour If less than enough enzyme inactivation is not achieved, and when the soaking temperature exceeds 220 degrees or exceeds 1 hour, there is a problem that excessive soot or tissue burns on the surface of the dunge.

Next, the second round of ripening and drying (H step, S230) is performed through the first round ripening and distillation extraction step (F step, S210) of the round roll that has passed through the round rolling step (G step, S220). After putting in the extracted distillate and performing secondary cooking for 90 minutes under a temperature of 85 ° C and a pressure of 2 Bar, the process of drying for 30 minutes in a temperature environment of 30 ° C is performed after the surface cleaning after taking out the oyster.

This second round of ripening process, by recovering some of the intrinsic flavor components and functional active ingredients contained in the distilled liquid into the rounded goblet through the gondure grinding step (G step, S220), is partially reflected in the gondola, so that it remains reflected in the gondola. This is a recovery process to maintain the original flavor and taste to some extent.

Here, in the environment of the secondary ripening of the dungele, it is preferable to perform the secondary ripening through steaming for 90 minutes under a temperature of 85 degrees and a pressure of 2 Bar, which is a temperature condition of less than 85 degrees or a pressure condition of less than 2 Bar If the time is less than 90 minutes, the degree of the fragrance component and the functional active ingredient remaining reflected back into the ring is lowered, and if the temperature condition exceeds 85 degrees, the pressure condition exceeds 2 Bar, or the cooking time exceeds 90 minutes, the ring is rather rounded. This is because there was a problem in that the remaining flavor components and functional active ingredients that remained in the dugout that had passed through the grinding step (G step, S220) were eluted or the distillate evaporated again.

Thereafter, the dungele, which has undergone the secondary cooking process, is removed from the distillate, washed, and then dried and cooled for 30 minutes in a 30-degree environment.

The amount of flavor component reduction of the unique dugure eluted through the first ripening and extraction of distillate (F step, S210) and the unique flavor component re-reflected through the second ripening and drying step (H step, S230). As a result, the sum of the reinforcing amount is lower than the level of the basic intrinsic flavor component of the first dugout, but based on this, the additional roasting process described below is further enriched to complement the degree of flavor.

Next, the roasting stage (I stage, S240) is a roasting process of the second round of ripening and drying through the second ripening and drying stage (H stage, S230) of the duongle roasting at 225 degrees for 18 to 20 minutes. The process proceeds.

Here, if the roaster that has undergone the second ripening and drying step (H step, S230) is roasted at a temperature of less than 225 degrees or less than 18 minutes, it is eluted through the first ripening and distillate extraction step (F step, S210). Considering the sum of the amount of deodorant intrinsic flavor component that was re-reflected through the second cooking and drying step (H step, S230) of the unique delicacy of Donggulle, it does not produce a sufficiently rich aroma, and the unique bitter taste of coffee is more There is a problem in that the harmonization of the taste between coffee and donggulle is severely emphasized, and when roasting for more than 20 minutes or a temperature exceeding 225 degrees, the burnt smell becomes stronger and does not harmonize with the unique flavor of coffee to be combined later, and the preference There is a problem in that it can lower and affect the functional active ingredient contained in the donggulle, thereby impairing the effect through it.

Lastly, in the grinding process of the round-coil (step J, S250), the process of crushing the round-column roasted through the round-coil roasting step (step I, S240) into predetermined particles is performed.

Specifically, the crushing step of the round oysters (step J, S250) is preferably crushing the round oysters roasted through the round oyster roasting step (I, S240) into a lump having a particle size of 10 mm to 12 mm, which is the particle size of the crushed round oysters If it is less than 10mm, the degree of savory taste of the coffee produced by this becomes excessive, and the harmony with the unique taste of the coffee to be merged later is destroyed, and when it exceeds 12mm, the extraction concentration and extraction yield are inhibited, resulting in sufficient functional effectiveness of the Donggulle. This is because there is a problem that can not be reflected in the coffee produced.

As described above, the first ripening and extraction of distillate (F stage, S210), the dune mating stage (G stage, S220), the second ripening and drying stage of Duongle (H stage, S230), and the dunge roasting stage (I Step, S240) and the donggulle crushing step (J step, S250), crushed in a lump form and prepared, the donggulle reflects much of the unique flavor components and functional active ingredients, and the caffeine components are completely lost and mixed Combined with coffee beans, each other's unique flavor can be balanced.

(3) Stirring and dispensing step <S300>

In this step (K step, S300), the mixed beans crushed through the mixed bean crushing step (E step, S150) and the rounded oyster crushed through the round oyster crushing step (J step, S250) are stirred, and then predetermined in the tea bag paper. The process of dispensing by weight proceeds.

Specifically, the stirring and dispensing step (step K, S300) comprises 45 parts by weight of mixed beans crushed to 0.3 mm to 0.5 mm through a mixing bean crushing step (E step, S150) and a grinding wheel crushing step (J step, S250). Through the stirring, 55 parts by weight of donggulle crushed to a particle size of 10 mm to 12 mm is divided into 10 g of coffee powder and packaged in tea bags.

As described above, the coffee powder of Donggulle contained in a tea bag can be individually packaged and commercialized by unit, and the packaging form is not limited to one embodiment and can be implemented by various modifications.

However, the mixed beans crushed to 0.3mm to 0.5mm through the mixed bean crushing step (step E, S150) constituting the coffee powder in the bag of tea is 10mm to 12mm through the crushed step of round coffee (step J, S250). It is most preferred that the weight ratio of the donggulre crushed to a particle size of 45 parts by weight and 55 parts by weight in the same manner as the stirring ratio.

As described above, the mixed beans and the dunes prepared through the green beans treatment step (S100) and the dunes treatment step (S200) are mixed in a ratio of 45 parts by weight of the mixed beans and 55 parts by weight of the dunes, placed in one tea bag, and 280 g of water is added. When it was brewed for 5 minutes in a cup, it showed the best balance and balance of flavor.

2. Experiments on the characteristics and sensory tests of the coffee beans produced through the coffee making method

The caffeine content and sensory test results of the coffee beans produced by the coffee beans manufacturing method according to the present invention described above were compared with the coffee beans of various embodiments having different manufacturing environments and compositions through the following verification methods, and were measured in the art. The following verification method was used for the purpose of defining the degree of removal of caffeine at a level that is apparent to the technicians of.

(1) Preparation of Examples

-Example 1

In Example 1, first, 10 g of Donggulle was added to 80 g of water and 20 g of Colombian green beans, 15 g of Brazilian green beans, 7 g of Costa Rican green beans, and 7 g of Guatemalan green beans were mixed with the Donggole extract prepared by performing extraction for 2 hours at a temperature of 45 degrees. After putting the mixed green beans made of 49 g in total for 90 minutes under a temperature of 95 degrees and a pressure of 2 Bar, the mixed green beans are taken out, washed and then dried for 2 hours at a temperature of 40 degrees.

Next, roasted mixed green beans subjected to the process of cooking and drying are roasted at a temperature of 240 degrees for 22 minutes to prepare a mixed bean, and the roasted mixed beans are pulverized to a particle size of 0.4 mm to form a powder.

In addition, 51 g of the washed donggulle is put in purified water, and the primary cooking is performed for 1 hour at a temperature of 100 degrees and a pressure of 1 Bar, and the vapor generated in the process of the donggulling is cooled to extract the distillate.

Next, after taking out the first gourd in the purified water and steaming for 1 hour in a temperature environment of 220 degrees, put the gourd in the distilled liquid extracted in the first gourd process to a temperature of 85 degrees and 2 Bar. After performing the secondary cooking for 90 minutes under the pressure condition, the process of drying for 30 minutes in a temperature environment of 30 degrees after the surface cleaning after taking out the dugout.

Subsequently, the roasted gourd, which was subjected to the second cooking and drying process, was roasted for 18 minutes at a temperature of 225 degrees, and the roasted mixed beans were crushed to a particle size of 10 mm to form a lump, and then 45 parts by weight of the ground mixed beans and crushed After stirring at a rate of 55 parts by weight of the donggulle, put it in a tea bag in the same manner as the stirring rate by 10g.

In this cup of tea bag filled with 280 g of water, brew for 5 minutes to complete the coffee.

-Example 2

In Example 2, all the processes are the same based on Example 1, but the difference is that the roasting process of the mixed green beans is directly performed without the process of cooking and drying the mixed green beans.

-Example 3

In Example 3, all the procedures were the same on the basis of Example 1, but the difference was that the process of cooking and drying the mixed green beans was performed for 90 minutes under a temperature of 90 degrees and a pressure of 2 Bar, and then the mixed green beans were prepared. This is the case when the process is performed in the form of drying for 2 hours in a temperature environment of 40 degrees after taking out and washing the surface.

-Example 4

In Example 4, all the processes were the same based on Example 1, but the difference was that the process of cooking and drying the mixed green beans was cooked for 90 minutes at a temperature of 95 degrees and a pressure of 1 Bar, and then the mixed green beans were prepared. This is the case when the process is performed in the form of drying for 2 hours in a temperature environment of 40 degrees after taking out and washing the surface.

-Example 5

In Example 5, all the procedures were the same on the basis of Example 1, but the difference was that the process of cooking and drying the mixed green beans was performed for 90 minutes under a temperature of 100 degrees and a pressure of 2 Bar, and then the mixed green beans were prepared. This is the case when the process is performed in the form of drying for 2 hours in a temperature environment of 40 degrees after taking out and washing the surface.

-Example 6

In Example 6, all the processes were the same based on Example 1, but the difference was that the process of cooking and drying the mixed green beans was performed for 100 minutes under a temperature of 95 degrees and a pressure of 2 Bar, and then the mixed green beans were prepared. This is the case when the process is performed in the form of drying for 2 hours in a temperature environment of 40 degrees after taking out and washing the surface.

-Example 7

Example 7 is based on Example 1, all processes are the same, but the difference is that the first ripening and drying process of the Dugongle are subjected to the primary ripening for 1 hour at a temperature of 95 degrees and a pressure of 1 Bar. This is the case when the process is performed.

-Example 8

In Example 8, all the procedures were the same on the basis of Example 1, but the difference was the process of performing the primary cooking for 1 hour under the conditions of 100 degrees of temperature and 0.5 Bar pressure for the primary ripening and drying process of the Dugongle. This is the case when proceeding in the form of proceeding.

-Example 9

In Example 9, all the procedures were the same based on Example 1, but the difference was the process of primary cooking and drying of the dugure in the form of primary cooking for 1 hour under a temperature of 105 degrees and a pressure of 1 Bar. This is the case.

-Example 10

In Example 10, all the procedures were the same on the basis of Example 1, but the difference was in the form of the primary ripening and drying for 1 hour under the conditions of 100 degrees temperature and 2 Bar pressure. This is the case.

Example 11

In Example 11, all the processes were the same based on Example 1, but the difference is that the roasting process of the round gourd was carried out without going through the second ripening and drying process of the round gourd.

-Example 12

In Example 12, all processes were the same on the basis of Example 1, but the difference was that 80 ° of temperature and 80 ° C. were added to the distilled liquid extracted from the first ripening process by adding the round bridle after the second ripening and drying process. This is the case in which the process is performed in the form of drying for 30 minutes in a temperature environment of 30 degrees after cleaning the surface after taking out the second round cooking for 90 minutes under the pressure condition of 2 Bar.

-Example 13

In Example 13, all the procedures were the same on the basis of Example 1, with the difference that a temperature of 85 degrees and a temperature of 85 degrees was put in the distilled liquid extracted from the first ripening process after the second round ripening and drying process of the donggulle. This is the case when the secondary cooking is performed for 90 minutes under the pressure condition of 1 Bar, and then the process is performed in a form of taking out the oyster and drying it for 30 minutes in a temperature environment of 30 degrees after cleaning the surface.

-Example 14

In Example 14, all the procedures were the same on the basis of Example 1, but the difference was that a temperature of 90 degrees was added to the distilled liquid extracted in the first ripening process by putting the round bridle after the second ripening and drying process. This is the case in which the process is performed in the form of drying for 30 minutes in a temperature environment of 30 degrees after cleaning the surface after taking out the second round cooking for 90 minutes under the pressure condition of 2 Bar.

-Example 15

In Example 15, all the procedures were the same based on Example 1, but the difference was that a temperature of 85 degrees was added to the distilled liquid extracted in the first ripening process by putting the round bridle after the second ripening and drying process. This is the case when the secondary cooking is performed for 90 minutes under the pressure of 3 Bar, and the process is carried out in the form of taking out the oyster and drying it for 30 minutes in a temperature environment of 30 degrees after cleaning the surface.

(2) Caffeine content test results

First, caffeine content is measured at the Korea Eco-Friendly Organic Certification Center for Dugongle coffees produced through the processes corresponding to Example 1, Example 2, Example 3, Example 4, Example 7, and Example 8. Requested, and the results derived from the test report are shown in Table 1 below.

Example Caffeine content (mg / L) Example 1 13,645.1 Example 2 24,119.4 Example 3 20,541.6 Example 4 21,447.8 Example 7 17,873.1 Example 8 18,109.3

As shown in Table 1, in the case of coffee produced in accordance with Example 1, the proper amount of caffeine contained in the mixed green beans is removed, and most of the caffeine components are also excluded from the coffee beans, resulting in an appropriate level of caffeine content. The level of Payne drink does not decrease.

On the other hand, in the case of Example 2, Example 3 and Example 4 in which the process of cooking and drying of mixed green beans are not performed at all or the conditions of temperature or pressure are not satisfied, the caffeine component contained in the mixed green beans is rounded It does not elute sufficiently into the extract and remains, which still has a fairly high level of caffeine content.

In addition, in the case of Examples 7 and 8, in which the conditions of temperature or pressure were not satisfied during the primary cooking process of the Donggulle, the caffeine component contained in the Donggulle could not be eluted into purified water and remained, and the caffeine component provided by the mixed beans And the caffeine content is still below the appropriate level.

Therefore, in order to have an appropriate level of caffeine content, the cooking and drying process of the mixed green beans in the dugout extract was performed for 90 minutes under a temperature of 95 degrees and a pressure of 2 Bar, and then the mixed green beans were taken out and washed after surface washing. It should be made to dry for 2 hours in a temperature environment of 40 degrees, and the primary ripening process in purified water of Donggulle is also performed by putting 51 g of washed Donggulle in purified water for 1 hour at a temperature of 100 degrees and a pressure of 1 Bar for 1 hour. It must be done in the form.

(3) Results of the sensory test of coffee

The savory flavor, burnt flavor, sweetness, bitterness, and bitterness of Dungule coffee for 100 people, each of 10 men and women, from 10 to 50, using the Dungule coffee prepared in Examples 1 to 15 described above. , Sour taste, a total of 8 items of harmony and overall preference between the unique flavor of coffee and coffee, were measured by a 5-point scale method and the average values are shown in Table 2 below.

Here, 1 point is 'very low (very bad)', 2 points is 'low (bad)', 3 points are 'medium (normal)', 4 points are 'high (good)', and 5 points are 'very high'. (Very Good) 'was applied, and the 5-point scale was applied, and the evaluation of flavor and specific taste was evaluated based on low and high for how strong or weak, and how bad or good the flavor harmony and overall preference were. Was evaluated.

Example Savory flavor Burnt flavor sweetness Astringent taste bitterness Sour taste Flavor harmony Full preference diagram Example 1 3.81 4.02 3.24 3.64 2.98 3.17 4.54 4.72 Example 2 1.94 4.63 2.08 4.12 4.27 3.84 2.05 2.24 Example 3 3.06 4.37 2.97 3.84 3.55 3.40 4.08 3.95 Example 4 3.01 4.41 3.11 4.08 3.64 3.48 3.91 3.83 Example 5 2.94 4.77 2.51 2.74 2.31 1.84 2.26 2.38 Example 6 2.87 4.73 2.94 2.44 2.48 2.03 2.21 2.24 Example 7 3.67 4.11 3.25 3.86 3.26 3.56 4.07 4.41 Example 8 3.70 4.07 3.19 3.81 3.30 3.81 4.13 4.37 Example 9 3.94 3.91 3.61 3.08 2.81 3.01 4.01 4.12 Example 10 4.05 3.88 3.48 2.96 2.84 3.06 3.97 4.05 Example 11 1.02 4.80 1.97 4.51 4.48 3.92 1.67 2.07 Example 12 3.14 4.28 3.07 3.81 3.31 3.62 3.97 4.01 Example 13 3.07 4.21 3.01 3.92 3.87 3.57 3.85 3.96 Example 14 3.38 4.27 3.11 3.87 3.25 3.65 4.11 4.20 Example 15 3.46 4.58 3.17 3.76 3.18 3.41 4.26 4.47

As shown in Table 2, in the case of coffee produced in accordance with Example 1, a specific flavor among flavors such as savory flavor, burnt flavor, sweetness, astringency, bitterness, and sour taste is toxic, and the other flavors do not stand out or affect. By balancing the balance, the level of harmoniousness between the flavors of Dugongle and coffee is high, and the overall preference is also the highest.

Compared to this, as in Examples 2 to 4, when the process of cooking and drying the mixed green beans is not carried out at all or the conditions of temperature or pressure are insufficient, the unique flavor components contained in the extract of the Donggulre in the mixed green beans are sufficiently As it is not reflected, it affects the savory flavor, and subsequently, the flavor peculiar to coffee, especially the bitter taste and the bitter taste, are shattered and splashed, spoiling the harmony between flavors, and this results in lowering the overall preference level.

In addition, when excessively exceeding the conditions of temperature or time in the process of cooking and drying the mixed green beans as in Examples 5 to 6, it also causes cracking of the mixed green beans, and thus the flavor components and functional active ingredients unique to Dungule are to be reflected. It was re-eluted or was not properly reflected, resulting in a further decrease in the savory flavor. Even a large amount of coffee's unique flavor ingredients were eluted, and the astringency, bitterness, and sourness were also significantly lowered, spoiling harmony between flavors. Results in lowering.

In addition, in the case of Examples 7 and 8, in which the conditions of temperature or pressure were not satisfied during the primary cooking process of the Donggulle, the unique flavor components contained in the Donggulle were not sufficiently reflected in the distillate, and thus the secondary of the Donggulle will be processed later. As it affects the cooking process, it affects the savory flavor, followed by the distinct flavor of coffee, especially the bitterness and bitter taste, and the spatter, which spoils the harmony between flavors, which soon results in lowering the overall preference level. .

On the contrary, in the case of Examples 9 and 10 in which the conditions of temperature or pressure were excessively exceeded during the first cooking process of Donggulle, the unique flavor components contained in the Donggulle were excessively reflected in the distillate, resulting in a suspicious The level of flavor is so high that the aroma, bitterness, and sourness, as well as the burnt flavor of the coffee's unique flavor ingredients, are also significantly lowered, spoiling the harmony between flavors, which in turn results in lowering the overall preference level.

In addition, in the case of Examples 11 to 13 in which the conditions of temperature or pressure are not satisfied in the process of secondary ripening and drying of the dongulle at all, or in the process, the dongulle subjected to agitation is included in the distillate to be immersed Due to the lack of sufficient recovery and reflection of the unique flavor component of the dungelle, it affects the savory flavor, followed by the distinctive flavor of coffee, especially the bitter taste and bitter taste, and splashing, spoiling the harmony between flavors. Results in lowering.

Conversely, in the case of Examples 14 and 15 in which the conditions of temperature or pressure were excessively exceeded during the second ripening and drying process of the Donggulle, the flavor component unique to the Donggulle contained in the distillate in which the distilled liquor was immersed It reaches the point of re-eluting beyond the level that is sufficiently reflected, and as a result, it has a savory flavor that is insufficient at an appropriate level, which in turn results in the aroma of bitterness, bitterness, and sourness, as well as the burnt flavor of the coffee's unique flavor ingredients. Lack of lowering the level will ruin the harmony between flavors, which will soon result in lowering the overall preference level.

Therefore, only in the case of manufacturing the coffee beans in accordance with Example 1, the natural flavor components of the coffee beans and the coffee beans can be provided to the coffee beans with high preference.

The embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain them, and the scope of the technical spirit of the present invention is not limited by these embodiments. The scope of protection should be interpreted by the claims below, and all technical spirits within the scope equivalent thereto should be interpreted as being included in the scope of the present invention.

Claims (4)

Step A to prepare the extract of the donggulle by adding it to 80 g of the water of 10 donggulle and performing extraction for 2 hours at a temperature of 45 degrees;
Step B to prepare a total of 49 g of mixed green beans by mixing 20 g of Colombian green beans, 15 g of Brazilian green beans, 7 g of Costa Rican green beans, and 7 g of Guatemalan green beans;
After putting the mixed green beans prepared through the B phase in the extract of the donggulle extracted through the step A under 90 degrees of temperature and 2 bar pressure, and then cooking for 90 minutes, the mixed green beans are taken out and washed in a temperature environment of 40 degrees. Step C to dry for 2 hours;
Step D to prepare the mixed beans by roasting the mixed green beans that have undergone the process of cooking and drying through the step C at a temperature of 240 degrees for 20 to 22 minutes;
Step E to crush the mixed beans prepared through the step D into predetermined particles;
F step of extracting the distillate by cooling the steam generated in the process of performing the ripening of Donggulle for 1 hour at a temperature of 100 degrees and a pressure of 1 Bar by putting 51 g of washed Donggulle in purified water;
A step G of taking out the rounded gourd that has undergone primary cooking in purified water through the step F and performing steaming for 1 hour in a temperature environment of 220 degrees;
After performing the second ripening for 90 minutes under a temperature of 85 degrees and a pressure of 2 Bar by putting the round-necked goulder through the G step into the distillate extracted through the F-step, and then removing the round-gole and cleaning the surface, the temperature is 30 degrees. H step of drying in the environment for 30 minutes;
An I-roasting step of roasting the dugley which has undergone the process of secondary cooking and drying through the H step at a temperature of 225 degrees for 18 to 20 minutes;
J step of crushing the roasted roasted gourd through the I step into predetermined particles; And
Characterized in that it comprises; After stirring the mixed beans pulverized through the E step and the donggulle crushed through the J step, dispensing a predetermined weight in a tea bag;
How to make Duongle coffee.
According to claim 1,
The E step is a step of pulverizing the mixed beans prepared through the D step to a particle size of 0.3mm to 0.5mm,
The step J is characterized in that the step of crushing the roasted goullets through the step I to a particle size of 10mm to 12mm.
How to make Duongle coffee.
According to claim 2,
The step D is a step of additionally proceeding with the process of placing the adsorbent up and down for 2 minutes and maintaining the mixed beans prepared through roasting before the step E is performed.
How to make Duongle coffee.
According to claim 3,
The step K is a step of dividing the coffee powder prepared by stirring 45 parts by weight of the mixed beans crushed through the step E and 55 parts by weight of the donggulle through the step J into the tea bag by dividing 10 g each.
How to make Duongle coffee.

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