KR20190064019A - Method of manufacturing for fermented vinegar and vinegar jelly using coffee extract - Google Patents

Abstract

The present invention relates to a fermented vinegar using a coffee extract, which mixes sugar with the coffee extract to produce a vinegar by a traditional fermentation method, and a production method of a coffee vinegar jelly which produces jelly using the vinegar. A production method of fermented vinegar using a coffee extract comprises the steps of: (a) mixing a yeast liquid and the sugar in the extracted coffee, and then producing coffee liquor by alcoholic fermentation; and (b) inoculating acetic acid bacteria or Bacillus natto in the first fermented coffee, and producing coffee vinegar by fermentation.

Description

TECHNICAL FIELD The present invention relates to a fermented vinegar and a coffee vinegar jelly,

The present invention relates to a process for producing a fermented vinegar and a coffee vinegar jelly using a coffee extract. More particularly, the present invention relates to a process for preparing a vinegar by mixing a sugar extract with a coffee extract to prepare a vinegar by a conventional fermentation method, And to a process for producing fermented vinegar and coffee vinegar jelly using the extract.

Due to the recent rapid changes in the social environment, modern people are exposed to excessive stress and negative environmental conditions. In other words, stress, lack of exercise, and nutritional imbalance deteriorate the health status of modern people, and it is a major cause of increasing the incidence of various adult diseases and chronic diseases. As a result, consumers are increasingly interested in health-oriented functional foods.

Vinegar is a fermented food that has been used in various ways, both east and west, and has been produced using various raw materials. Vinegar has long been used for medicinal purposes such as circulatory and immune function fatigue recovery, and is effective in preventing adult diseases such as arteriosclerosis and hypertension, reducing cholesterol, reducing body fat and restoring fatigue. In addition to stimulating the digestive system, it helps digestion and improves appetite. It is also added to various kinds of dishes to eliminate the sensation of refreshing taste and taste, and has been widely used as a function of natural antibacterial agent.

Such vinegar may be used not only as a seasoning but also as a vinegar for drinking. However, there are some inconveniences due to sour taste for ingesting beverages, and recently, a product made by using vinegar has been developed. Although attempts have been actively made to develop fermented vinegar having a unique flavor by using new fruits or vegetables, there has been a limit in making fermented vinegar, in which the functionality of the raw materials in the fermentation process and dilution process is transferred as it is.

The method of producing vinegar by fermentation is a step of performing alcohol fermentation on a fruit concentrate or a cereal concentrate and then performing surface fermentation or deep fermentation by inoculating acetic acid bacteria (usually Acetobacter microorganism) into the obtained fermentation broth of alcohol do. The microorganism of the genus Acetobacter is grown using ethanol as a carbon source and an energy source.

Surface fermentation refers to the fermentation of vinegar fermented in a stationary state after inoculating the medium with acetic acid bacteria (usually Acetobacter microorganism). Surface fermentation is simple because it has a simple fermentation facility and can minimize the initial investment cost and can produce a mild sour taste. However, since it is difficult to control the fermentation conditions such as the fermentation temperature and the aeration amount suitable for the characteristics of the acetic acid bacteria, prolonged fermentation time is required, There is a problem that the fermentation odor corresponding to the vinegar obtained remains.

In deep fermentation, fermentation conditions such as fermentation temperature and aeration amount can be controlled, so that the fermentation period is shorter than that of surface fermentation, and the yield and acidity of the product, that is, vinegar, can be increased. However, since the product exhibits a strong sour taste, It is not satisfactory.

Coffee is the most widely consumed beverage in the world. It has higher antioxidant content than polyphenols (Brezova V et al. 2009. Coffee as a source of antioxidants: An EPR study. Food Chem. 114, 859) and neuronal protective effects (Chu YF et al., 2009. Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees, J. Agric. Food Chem., 57, 9801) , Alzheimers Dis., 16, 85), type 2 diabetes (Chu YF et al., 2011. Type 2 diabetes (Lipez-Garcia E et al., 2006. Coffee consumption and coronary heart disease in men and women, 113, 2045), cirrhosis (Klatsky AL et al., 2006) , Coffee, cirrhosis, and transaminase enzymes, Arch. Int. Med., 166, 1190) A has been shown to have.

Coffee beans are composed of various ingredients. The most important components are polysaccharides, lipids, organic amino acids, proteins, minerals, and caffeine. Generally, the content of these components is 37 to 55% of polysaccharides, 11 to 13% of lipids, 11 to 16% of organic amino acids, and 4 to 5% of proteins, although it varies slightly depending on the kind of green beans (Arabica, Robusta, , 3 ~ 5% of minerals, 2% of fatty acids, 1% of chlorogenic acid, trigonellin and caffeine respectively.

The polysaccharide, which occupies the largest proportion among the ingredients of green bean, acts like caramelized coffee when it is heated, as well as sugar and glucose, and produces a fragrance and a rich flavor. In addition, lipids (fat), organic amino acids, and proteins are also a major component of coffee's distinctive flavor, especially espresso coffee that adds a body sensation (body). Caffeine is the most important determinant of coffee quality. The proportion of green soybeans is only about 1%, but it is a colorless odorless white crystal with medicinal effects such as excitement, arousal, diuretic, analgesia, etc. When you drink an appropriate amount, refreshing stimulation and mood are improved. These caffeines are well soluble in water and are generally known to be released 24 hours after being absorbed into our bodies. Recently, researchers have reported that caffeine inhibits the activity and metastasis of brain cancer. The unique bitter taste of coffee originates from tannins, usually 35%. Tannins are usually lower in content and more in content. If it is overly roasted or mooned, the amount of elution increases and the bitter taste becomes stronger. If the leaching time is long, the tannin decomposes and pyrogallol is formed and the flavor is rapidly dropped.

However, in spite of the active ingredient of coffee, the method of drinking coffee is most popularly known as drinking tea in hot water, and most of them drink in such a form of drink and it is necessary to find various drinking methods .

(0001) Korean Patent No. 10-1782271 (0002) Korean Patent No. 10-1763480

In order to solve the above-mentioned problems, the present invention relates to a process for preparing fermented vinegar and coffee vinegar jelly by using a coffee extract to prepare vinegar by a conventional fermentation method by mixing sugar with coffee extract, .

In order to solve the above-mentioned problems, the present invention provides a process for producing a coffee beverage, comprising: (a) mixing a yeast liquid and a sugar in an extracted coffee and then fermenting the alcohol to prepare a coffee stock; And (b) inoculating the primary fermented coffee with acetic acid or natto, followed by fermentation to produce a coffee vinegar.

The step (b) may further include (c) mixing the coffee vinegar with water, a sweetener, and an additive to prepare a beverage.

The sweetener may include at least one selected from the group consisting of sugar, fructose, oligosaccharide, stevioside, saccharin sodium, glucose and honey.

The additive may include one or more extracts selected from the group of ginseng, red ginseng, peony, bamboo leaf, bamboo shoot, angelica, angelica, pomegranate, lemon, antler, carrot, acerola, raspberry, cranberry, jujube, have.

The additive may include at least one selected from vitamins, mineral supplements, acidity regulators, flavor enhancers, preservatives, emulsifiers and dispersants.

The extraction of step (a) comprises pulverizing and pulverizing the coffee; Wherein the water is supplied to the coffee bean powder at a ratio of 1: 2 to 2: 1 by weight with respect to the coffee powder, and the water is extracted for 5 to 30 seconds. have.

The alcohol fermentation in step (a) may be performed for 3 to 15 days, and the acetic acid fermentation in step (b) may be performed for 50 to 120 days.

The present invention also provides a fermented vinegar produced by a method.

The present invention also provides a coffee vinegar jelly comprising the fermented vinegar and gelatin.

The coffee vinegar according to the present invention is highly effective for heart disease, hypertension, diabetes prevention, anti-cancer and the like, and has effects on hypoglycemia and dietary supplementation as a supplement of saccharides in the production of jelly, have.

1 is a photograph of a coffee extract according to an embodiment of the present invention.
2 is a photograph showing acetic acid fermentation of coffee vinegar according to an embodiment of the present invention, wherein (a) shows one month, (b) shows two months, and (c) shows three months.

Hereinafter, preferred embodiments of the present invention will be described in detail. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. Throughout the specification, when an element is referred to as "including " an element, it means that it can include other elements, not excluding other elements, unless specifically stated otherwise.

The present invention is capable of various modifications and various embodiments and is intended to illustrate and describe the specific embodiments in detail. It should be understood, however, that the invention is not intended to be limited to the particular embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

The terms used in the description are used only to describe certain embodiments and are not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present invention, terms such as comprise, having, or the like are intended to designate the presence of stated features, integers, steps, operations, elements, parts or combinations thereof, and may include one or more other features, , But do not preclude the presence or addition of one or more other features, elements, components, components, or combinations thereof.

(A) mixing yeast liquid and sugar in the extracted coffee, and then fermenting the alcohol to prepare a coffee stock; And (b) inoculating the primary fermented coffee with acetic acid and then fermenting acetic acid to prepare coffee vinegar.

The coffee is obtained by pulverizing and pulverizing coffee; Wherein the water is supplied at a ratio of 2: 1 to 1: 2 by weight of the coffee powder to the coffee bean powder, and the water is extracted for 5 to 30 seconds. have. Conventional coffee extraction methods use a lot of methods to worry by immersing coffee powder in hot water or supplying hot water to coffee powder. However, this method is difficult to effectively elute many kinds of active ingredients present in coffee due to a small elution of active ingredient of coffee. Although espresso using pressure method is widely used to improve this, espresso causes excessive caffeine And caffeine-sensitive elderly people who are sensitive to the difficulty of ingestion. Especially when a large amount of espresso having a high caffeine content is consumed, side effects such as heart arrhythmia and insomnia may occur. Therefore, coffee for the elderly or chronic patients is considered to be contraindicated despite its high pharmacological composition.

Therefore, the heated water is pressurized to 5 to 30 atm and supplied to the coffee bean powder. Water is supplied at a ratio of 1: 2 to 2: 1 by weight with respect to the above-mentioned coffee powder and is extracted for 5 to 30 seconds to minimize caffeine content High active ingredient extraction is possible. If the water pressure is less than 5 atm, extraction of the active ingredient is not easy, and when the pressure exceeds 30 atm, the caffeine is excessively eluted and the manufacturing cost is increased. In addition, when the ratio of water to coffee is less than 1: 2, the ratio of water is lowered and the elution of the active ingredient is difficult. When the ratio of water to coffee is higher than 2: 1, the flavor of the product may be lowered. If the extraction time is less than 5 seconds, it is difficult to extract the active ingredient. If the extraction time exceeds 30 seconds, the content of caffeine may be increased.

The coffee extracted as described above may be prepared by mixing yeast liquid and sugar, and then fermenting alcohol to produce a coffee stock. Preferably, 3 parts by weight of the yeast solution and 30 parts by weight of sugar are mixed with 100 parts by weight of the coffee liquid, and the sugar content is preferably 25 to 26 Brix using a sugar meter. When the thus-mixed coffee liquid is fermented at room temperature (20 to 28 ° C) for 3 to 15 days, preferably for 7 days, the sugar content becomes 12 to 14 Brix and the production of alcohol is completed.

After the alcohol fermentation is completed as described above, acetic acid bacteria or natto bacteria may be inoculated and then fermented to prepare coffee vinegar. It is preferable to sterilize the yeast cells present in the coffee after the alcohol fermentation, and it is more preferable to sterilize the yeast cells using a pasteurization or pasteurization method. If yeast is not sterilized, acetic acid fermentation and alcohol fermentation occur at the same time, and besides acetic acid, alcohol may be present in vinegar, and abnormal fermentation may proceed and bad odor may occur.

The acetic acid fermentation can be carried out by inoculating 2% by weight of acetic acid or natto bacteria into the alcohol-fermented coffee and incubating at room temperature for 50 to 120 days. If it is carried out for less than 50 days, the acetic acid may not be completely produced and the alcohol may remain, and if performed over 120 days, abnormal fermentation may occur.

In addition, during the acetic acid fermentation, it is preferable to remove the cottage film formed on the surface every 2 to 10 times, or to mix the cotta film and the liquid to make the supply of oxygen smooth. The cotyledon consisting of the carcass and the metabolite of the microorganism may interfere with the contact with air and may interfere with the production of acetic acid, so it is preferable to regularly remove or mix with the liquid.

The coffee vinegar thus produced may be used as a food, a seasoning or a drink without mixing other substances, but it is preferable to mix the coffee vinegar with water, a sweetener and an additive to prepare a drink.

The sweetener may include at least one member selected from the group consisting of sugar, fructose, oligosaccharide, stevioside, saccharin sodium, glucose, and honey. The addition of sweet taste components makes it easier to drink coffee vinegar And the effect of lowering fatigue due to the supply of sugar can be obtained.

In addition, the above-mentioned additives can be used as an extract of various herbal medicine materials, and can be used as an extract of ginseng, red ginseng, peony, bamboo leaves, gyeongryeong, angelica, angelica, pomegranate, lemon, antler, carrot, acerola, raspberry, cranberry, Lt; RTI ID = 0.0 > 1 < / RTI > In particular, it is known that red ginseng, gyeongryeong, and kyangyang have effects such as improvement of immunity, improvement of fatigue, improvement of blood flow, improvement of skin and improvement of menopausal symptoms when they are taken by women, If you can improve the health of women. It is also possible to prepare coffee vinegar having high commercial properties including at least one selected from vitamins, mineral supplements, acidity regulators, flavor enhancers, preservatives, emulsifiers and dispersants in addition to the herbal ingredients.

The present invention also provides a coffee vinegar jelly containing the coffee vinegar produced by the above-described method. The above-mentioned coffee vinegar has a drink form and is not easy to carry, and there are people who have a sense of resistance to the drinking of vinegar, which limits drinking. However, in case of jelly, since it has a solid form, it is easy to carry and a large number of jellies having a pungent taste are already distributed in the market, so that the coffee vinegar can be easily ingested when it is made into jelly. The coffee vinegar jelly is prepared by supplying a mixture of 20 g of gelatin and 50 g of hot water to 600 ml of the coffee vinegar. The coffee vinegar jelly can be prepared by pouring the coffee vinegar mixed with the gelatin into a mold and cooling the vinegar jelly.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. And certain features shown in the drawings are to be enlarged or reduced or simplified for ease of explanation, and the drawings and their components are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

Example

(1) Preparation of coffee extract

After grinding 16 to 20 g of coffee beans, the ground coffee is filled in a porter filter of an espresso machine and tempered using a tempering machine. The same amount of water as the coffee was extracted within 15 seconds while being supplied at a pressure of 17 atm.

(2) Alcohol fermentation

The coffee extraction was repeated as described above to obtain 1000 ml of a coffee extract. Then, 30 g of the yeast solution and 300 g of sugar were mixed and fermented at a temperature of 25 캜 for 7 days.

(3) Acetic acid fermentation

After the alcohol fermentation was completed, 2% by weight of acetic acid was inoculated and injected into a glass container to conduct acetic acid fermentation. The first two times were opened once every 2-3 days and then every 7 days, and the cottage was mixed with the liquid and oxygen was supplied. After 90 days, when the acetic acid fermentation was completed, the cottage was disappeared and coffee vinegar was obtained

(4) Production of beverages

450 ml of water was mixed with 50 ml of the coffee vinegar, and then 120 g of honey was mixed to prepare 600 ml of a drink.

(5) Production of jelly

20 g of gelatin dissolved in cold water and 50 g of hot water were mixed, and the mixture was mixed with 600 ml of the above-mentioned coffee vinegar drink and poured into a square frame to prepare coffee vinegar jelly.

Comparative Example 1

In the above examples, the coffee extract was carried out in the same manner except that espresso coffee was used.

Comparative Example 2

50 parts by weight of coffee sold on the market and 10 parts by weight of vinegar were mixed with 500 parts by weight of water to prepare beverages and jellies.

Experimental Example

The beverages and jellies of the above Examples and Comparative Examples 1 and 2 were each taken by 10 researchers and then blind experiments were conducted. Each researcher gave sufficient training before the experiment, and the questionnaire was conducted with the score of 5 points for each item. The results are shown in Table 1 below.

flavor Ease of drinking Arousal effect Other Example 4.3 4.1 2.3 Comparative Example 1 4.1 4.1 3.7 Has caffeine effect Comparative Example 2 2.1 1.1 3.1 Difficult to drink

As shown in Table 1, in Comparative Example 1 using espresso, the caffeine-induced arousal effect was high. Therefore, Comparative Example 1 using espresso has a high caffeine content, and it is considered difficult to apply it to the elderly. In addition, in the case of Comparative Example 2 prepared by combining commercially available coffee and vinegar, the taste and ease of drinking were low, and it was difficult to use it as beverage or jelly.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

(a) mixing yeast liquid and sugar in the extracted coffee, and then fermenting the alcohol to prepare a coffee stock; And
(b) inoculating the primary fermented coffee with acetic acid or natto, followed by fermentation to produce coffee vinegar;
≪ / RTI >
The method according to claim 1,
After step (b)
(c) mixing the coffee vinegar with water, a sweetener and an additive to prepare a beverage.
3. The method of claim 2,
Wherein the sweetener comprises one or more selected from the group consisting of sugar, fructose, oligosaccharide, stevioside, saccharin sodium, glucose and honey.

3. The method of claim 2,
The additive may include one or more extracts selected from the group consisting of ginseng, red ginseng, peony bark, bamboo leaf, bamboo shoot, angelica, angelica, pomegranate, lemon, antler, carrot, acerola, raspberry, cranberry, jujube, A process for producing fermented vinegar using a coffee extract.
3. The method of claim 2,
Wherein the additive comprises at least one selected from the group consisting of vitamins, mineral supplements, acidity regulators, flavor enhancers, preservatives, emulsifiers and dispersants.
The method according to claim 1,
The extraction of step (a)
Pulverizing and pulverizing the coffee;
Pressurizing the heated water at a pressure of 5 to 30 atmospheres to supply the coffee beans powder;
/ RTI >
Wherein the water is supplied to the coffee powder at a weight ratio of 1: 2 to 2: 1 with respect to the coffee powder, and the water is extracted for 5 to 30 seconds.
The method according to claim 1,
Wherein the alcohol fermentation in step (a) is performed for 3 to 15 days, and the acetic acid fermentation in step (b) is performed for 50 to 120 days.
A fermented vinegar produced by the method of any one of claims 1 to 7.
A coffee vinegar jelly comprising the fermented vinegar and gelatin of claim 8.

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