KR101799818B1

KR101799818B1 - Method for producing Yanggaeng using hot water extract of coffee residue with improved antioxidant activity and taste

Info

Publication number: KR101799818B1
Application number: KR1020150142370A
Authority: KR
Inventors: 박나영; 이신호; 김병국
Original assignee: 대구가톨릭대학교산학협력단
Priority date: 2015-10-12
Filing date: 2015-10-12
Publication date: 2017-12-20
Also published as: KR20170043025A

Abstract

(A) mixing a coffee ground powder with water, extracting, filtering, concentrating and diluting the coffee ground powder to prepare a coffee ground hot-water extract; (b) calling the mixture of hot water extract of coffee bean prepared in step (a) above with agar added; And (c) heating the so-called mixture of step (b), mixing the sediment and sugar, and then heating and cooling again. The present invention relates to an ovine using a coffee bean hot-water extract prepared by the above method.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing antioxidant activity,

Nowadays, with the increase of coffee shops, the coffee industry keeps growing fast enough to be able to access various forms of coffee in accordance with the preference regardless of time and place in everyday life. The average coffee consumption in Korea is 5 ~ 10 kg per person per year, showing a steady growth of 10% per year. This increase in coffee shops means that coffee consumption in espresso form is increasing. As coffee consumption increases, the problem of processing coffee beans as a byproduct after the production of espresso is emerging. Coffee bean is a by-product of coffee hot water extract (espresso) manufacturing process, which produces about 0.91 kg per 1 kg of coffee hot water extract. The fact that the coffee beans produced at national coffee shops are disposed of as they are can result in environmental pollution as well as waste of resources. Currently, coffee beans are used as some feedstuffs, but most of them are processed as waste, and they are used in some soaps, fragrances, fertilizers, etc. and are used for biodiesel raw materials and waste water purification treatment. Therefore, recycling rate is extremely low. Research on this is also very minor. Coffee beans contain 10% protein, 23% crude fiber and 6% crude fat. Nutritional ingredients such as tocopherol, chlorogenic acid, It has been reported that the melanoidin formed by the Maillard reaction remains and has antioxidant activity, which is a by-product having a sufficient availability as a food source or antioxidant.

Yangyang is one of the Korean traditional herbs which is traditionally made of red beans, agar, and sugar as main ingredients. It has been used as a feast or dessert for various foods with color and flavor. However, It is being used for energy supplementation in activities, and its demand is steadily increasing. In recent years, there have been reported studies on yam yang added with various functional ingredients such as ginseng, strawberry, citron, chestnut, sweet potato, etc., have.

Korean Patent No. 0538564 discloses a process for producing a functional melancholic kernel containing an extract of Liliaceae, and Korean Patent Laid-Open Publication No. 2015-0096989 discloses a method for producing melon using milk powder. However, Which is different from the method of producing the melted yam.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to optimize the production conditions such as extraction conditions and addition amounts of coffee beans in order to improve the added value of discarded coffee beans, The present invention also provides a method for producing a functional yokel, wherein the flavor and texture are improved and the antioxidative activity is improved as compared with the conventional yokan.

In order to solve the above problems, the present invention provides a process for producing a coffee bean hot water extract, comprising the steps of: (a) preparing a coffee bean hot water extract by mixing coffee bean powder and water, extracting, filtering, concentrating and diluting; (b) calling the mixture of hot water extract of coffee bean prepared in step (a) above with agar added; And (c) heating the so-called mixture of step (b), mixing the sediment and the sugar, and then heating and cooling again. to provide.

The present invention also provides an ovine using the coffee bean hot-water extract prepared by the above-described method.

Yangyang using coffee bean extract prepared by the method of the present invention improves the added value by converting the coffee bean, which is regarded as waste, into food resources, and contains a large amount of functional ingredient of coffee bean, It is possible to provide Yangyang which has excellent texture and improved consumer's preference. In addition, it is possible to provide a functional yokan differentiated from other commercially available yokan because of its excellent functional material content such as polyphenol and antioxidant effect.

FIG. 1 is a graph comparing total polyphenol contents of melons using hot water extract or coffee powder.
FIG. 2 is a graph comparing the DPPH radical scavenging activity of a fermented soybean milk using hot water extract or coffee powder.
Figure 3 compares the color of the melon with the addition concentration of hot water extract or coffee powder.

In order to achieve the object of the present invention,

(a) mixing a coffee ground powder with water, extracting, filtering, concentrating and diluting the coffee ground powder to prepare a coffee ground hot-water extract;

(b) calling the mixture of hot water extract of coffee bean prepared in step (a) above with agar added; And

(c) heating the so-called mixture of step (b), mixing the sediment and the sugar, and then heating and cooling the mixture. do.

In the method for manufacturing a fermented milk of the present invention, the coffee bean hot water extract of step (a) is preferably prepared by mixing coffee powder and water at a ratio of 0.8-1.2: 8-12 (w: v) For 10 to 20 minutes, filtered, concentrated and diluted. More preferably, the coffee ground powder and water are mixed at a ratio of 1:10 (w: v) and then extracted at 121 ° C for 15 minutes Filtration and concentration and dilution. It was possible to extract the coffee bean more efficiently by extracting the coffee bean extract under the above conditions, and extracting the coffee bean so as not to feel a foreign body when added to the yam, while containing a large amount of nutrients. When a coffee bean is added as it is or when it is added as a powder, the sense of foreign body is felt in the ovine, the texture is reduced, and the bitterness and tastiness of the coffee bean reduce the preference of the bean curd, Since the content is low, it is preferable that the extract is extracted under the above-described conditions and added during the production of the melon.

In addition, in the method for manufacturing a fermented milk of the present invention, the mixture of step (b) is preferably mixed with 0.3 to 0.5% (w / v) coffee ground hot water extract at a ratio of 350 to 450: 25 to 35 , And more preferably 0.5% (w / v) coffee bean hot water extract can be mixed with water and agar in a weight ratio of 400: 30. The taste and flavor of the coffee bean extract suitable for preparing the melon jelly by mixing in the same ratio as above was able to be manufactured into the melon jelly excellent in the texture and the preference degree. However, when the mixing ratio is out of the above range, And the effect of adding the coffee bean extract is insignificant and the strength of the yoke is weakened.

The method for producing a yoke using the coffee bean hot-water extract of the present invention, more specifically,

(a) The coffee ground powder and water are mixed at a ratio of 0.8-1.2: 8-12 (w: v) and then extracted at 110-130 ° C for 10-20 minutes, filtered, concentrated and diluted to obtain 0.3-0.5% w / v) < / RTI >

(b) adding 350 to 450 g of the coffee bean hot-water extract prepared in the step (a) and 25 to 35 g of agar to the mixture, for 15 to 25 minutes; And

(c) heating the so-called mixture of step (b) for 8 to 12 minutes, mixing 540 to 660 g of sediment and 180 to 220 g of sugar, followed by heating and cooling for 4 to 6 minutes And,

More specifically,

(a) A mixture of coffee ground powder and water at a ratio of 1:10 (w: v), followed by extraction at 121 ° C for 15 minutes, filtration, concentration and dilution to prepare a 0.5% (w / v) step;

(b) adding a mixture of 400 g of the hot-water extract of the coffee bean prepared in step (a) and 30 g of agar for 20 minutes; And

(c) heating the so-called mixture of step (b) for 10 minutes, mixing 600 g of sediment and 200 g of sugar, followed by heating and cooling again for 5 minutes.

In the method for producing the melon of the present invention, the melon produced by heating under the same conditions as in the step (b) and heated under the same conditions as in the step (c) is melted with a proper texture, However, when the called condition and the heating condition are out of the above-mentioned range, there is a problem that the yellows are crumbled and the cohesive force and the texture of the yoke are deteriorated.

In addition, in the method for producing a fermented soybean milk according to the present invention, the pulp to be used as the raw material of the sediment of the step (c) may be any of those generally prepared by pulverization with sugar, such as kidney beans, peas, plates, lima beans, Any one may be used, but it is preferably, but not limited to, a kidney bean.

The present invention also provides an ovine using the coffee bean hot-water extract prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Materials and manufacturing methods

(1) Experimental material

The coffee beans used in this experiment were collected at the large coffee franchise stores in Daegu and Kyungbuk provinces on the same day and transported to low temperature using the ice box. The coffee bean powder of the same brand as the coffee bean was purchased and mixed, Respectively. The coffee bean and coffee ground hot water extract was mixed with water at a ratio of 1:10 (w: v), and extracted with an autoclave (JSAC-100, JS Research Inc., Gongju, Korea) at 121 ° C for 15 minutes Filtered and concentrated. The coffee powder was sterilized at 121 ° C for 15 minutes using an autoclave and dried in a cold air dryer (JJ-10002, Junjin E & C, Gyeongsan, Korea) USA). Sugar (CJ, Seoul, Korea) and powdered agar (Fine Agar, Seongnam, Korea) were purchased from large grocery stores.

(2) Manufacture of yin yang

For the sediment used in the production of yangkeng, the palatability was used to investigate the palatability of the yogurts and the optimum concentration of coffee beans or hot - water extracts. The hot water extract of coffee concentrated and stored in the above (1) was diluted to a concentration of 2% (w / v) and added at different concentrations during the preparation of the melon. (2%, w / v) was diluted to a final solid content of 0%, 0.1%, 0.3%, 0.5% and 1.0% in the water added during the preparation of the melon. The addition of 0.1%, 0.3%, 0.5% and 1.0% of coffee ground powder to the weight of sediment was used for agar, sugar and water.

Ingredients Ingredients (g) material 0 Coffee Bean Extract (Concentration,%) Coffee powder (concentration,%) 0.1 0.3 0.5 1.0 0.1 0.3 0.5 1.0 White precipitate 600 600 600 600 600 599.4 598.2 597 594 Agar 30 30 30 30 30 30 30 30 30 Sugar 200 200 200 200 200 200 200 200 200 Coffee Bean Extract (2%) 0 20 60 100 200 0 0 0 0 Coffee powder 0 0 0 0 0 0.6 1.8 3 6 water 400 380 340 300 200 400 400 400 400

Agar was added to water mixed with hot water extract of water or coffee, left at room temperature for 20 minutes, stirred for 10 minutes in medium heat, and agar powder was dissolved. In the case of weak fire, After mixing the sugar sufficiently, the mixture was heated for 5 minutes and placed in a stainless steel frame (20 cm × 15 cm × 10 cm) of a certain size and solidified at room temperature for 2 hours.

2. Experimental Method

(1) Total polyphenol content

Total polyphenol content was determined by homogenizing (10,000 rpm, 2 minutes) with homogenizer after adding 40 mL of 95% ethanol to 10 g of sample and then centrifuging (2,500 × g , 15 minutes) 1 mL of Ciocalteus reagent (Sigma-Aldrich Co., St. Louis, Mo., USA) was added and reacted at room temperature for 3 minutes. 1 mL of 7.5% Na ₂ CO ₃ was added and allowed to stand for 1 hour in a dark place. Absorbance was measured at 765 nm using Ultrospec 1000, Pharmacia Biotech, Cam-bridge, UK). The total polyphenol content was calculated by the standard curve obtained using glacial acid (Sigma-Aldrich Co.) as a standard.

(2) DPPH radical scavenging ability

The radical scavenging activity of DPPH (α-α-diphenyl-β-picrylhydrazyl, Sigma-Aldrich Co.) was determined by adding 0.8 mL of 0.4 mM DPPH ethanol solution to 0.4 mL of the extracted sample solution, shaking the mixture, incubating at room temperature for 10 minutes, And activity was calculated by the following equation.

DPPH radical scavenging activity (%) = [1- (sample absorbance / control absorbance)] × 100

(3) pH

The pH was determined by adding 40 mL of sterile physiological saline to 10 g of fermented soybeans, homogenizing at 10,000 rpm for 2 minutes using a homogenizer (Nissei, Nihonseiki Kaisha Ltd., Tokyo, Japan), and then centrifuging at a low temperature centrifuge (Centrifuge 5810R, eppendorf, (Orion Research Inc., Boston, Mass., USA). The supernatant was collected by centrifugation (2,500 × g , 15 minutes).

(4) Water and sugar content

Moisture content was measured three times repeatedly at 105 ℃ and atmospheric pressure drying. The sample was diluted 5 times with distilled water, homogenized with the same homogenizer as described above, and centrifuged (2,500 × g , 15 minutes). The supernatant was taken three times with a sugar meter (Master-α, Atago Co., Tokyo, Japan) And repeatedly measured.

(5) texture

The texture was cut into a certain size (2 cm x 2 cm x 2 cm), and hardness, springiness, cohesiveness, and texture were measured with a rheometer (Compac-100 II, Sun Scientific Co., Tokyo, Japan) Were measured. The measurement conditions were a maximum load of 2 kg, a probe distance of 10.00 mm, a table speed of 60 mm / min, and a distance of 50%, and all samples were repeatedly measured ten times.

(6) Sensory evaluation

The sensory test was carried out in 30 male and female college students majoring in food engineering, each sample was presented in a container and the test method and evaluation characteristics were trained. The test items were 5 points scoring method (1 point: very bad, 3 points: normal, 5 points: very good) for color, taste, flavor, texture, and overall acceptability Good).

(7) Statistical analysis

The significance of each sample was verified by Duncan's multiple range test at P <0.05 using software package (version 19.0) of SPSS (IBM SPSS Inc., Chicago, IL, USA)

Example 1: Coffee beans Coffee shop Heat number The total polyphenol content of the extract and DPPH la Dical Scatters

The total polyphenol content and DPPH radical scavenging activity of the coffee bean and coffee ground hot-water extracts are shown in Table 2. The total polyphenol content of each sample was 16.65 and 13.52 ㎍ / mL for soybean and coffee bean extracts, respectively. The hot - water extract of coffee was lower than the hot - water extract of coffee bean, but the amount of polyphenols And remained in the coffee grounds. Antioxidant capacity of the coffee is known to mainly due to the polyphenolic compounds, of which chlorogenic acid (chlorogenic acid), caffeic acid (caffeic acid), ferulic acid (ferulic acid), p- Kumar acid (p -coumaric acid), Pro It is known that proanthocyanidins are related to antioxidant ability.

The DPPH radical scavenging ability of the bean and coffee bean extracts adjusted to the solid content of 1 ㎎ / mL was 88.36% and 78.75%, respectively, and the coffee bean retained its activity similar to that of beans after extracting with espresso, It is highly likely that it will be used as a functional food material with high antioxidant activity.

The total polyphenol content and DPPH radical scavenging ability of coffee bean and coffee bean hydrothermal extract Sample ¹ ⁾ Total polyphenol content ([mu] g / mL) DPPH radical scavenging ability (%) CG 16.55 ± 0.35 ²⁾ ^b3 ⁾ 88.36 ± 0.50 ^b CR 13.52 ± 0.76 ^a 78.75 ± 0.61 ^a

¹⁾ CG: coffee bean extract, CR: coffee bean extract

²⁾ Each value means mean ± standard deviation by 3 repetitions

³⁾ The same superscripts in each row of ^ab means no significant difference ( p <0.05)

Example 2: Yokan pH , Changes in moisture content and sugar content

Table 3 shows the results of measuring the pH, moisture content and sugar content of the melon juice to which coffee bean hot water extract and coffee bean were added. The pH of the control (added with 0% of coffee) was 7.42, while the addition of coffee ground hot - water extract ranged from 7.10 ~ 7.29. CRP with coffee powder ranged from 6.95 ~ 7.15.

The moisture content was lowest in the control group (36.64%), 37.88 ~ 38.92% in the yeast added with coffee extract (CR) and 39.30 ~ 40.00% in the fermented soybean paste (CRP) . No significant difference was observed in the addition of the powder depending on the addition concentration.

The sugar content of CR and CRP added with coffee extracts ranged from 11.30 to 11.75 brix and 11.20 to 11.70 brix, respectively, compared with control (11.90 brix). ( P <0.05) as the concentration of coffee extract or powder was increased. This result is considered to be due to the dilution effect of sugar added by the solid content added to the yam and to the decrease of the amount of sediment which is the subject of sweetness in proportion to the added amount of coffee bean.

PH, moisture content and sugar content of melon density(%) pH Water content (%) Brix 0 7.42 ± 0.06 ¹⁾ ^eD2 ⁾ 36.64 ± 0.36 ^aA 11.90 + - 0.10 ^cE Coffee starch extract 0.1 7.29 ± 0.01 ^d 37.88 + - 0.55 ^b 11.75 ± 0.00 ^b 0.3 7.17 + 0.02 ^c 37.46 ± 0.25 ^ab 11.70 ± 0.00 ^b 0.5 7.10 ± 0.00 ^b 38.49 + - 0.68 ^c 11.35 + 0.02 ^a One 7.10 + 0.01 ^a 38.92 + - 0.56 ^c 11.30 ± 0.00 ^a Coffee powder 0.1 7.15 + 0.02 ^C 40.00 + 0.46 ^B 11.70 ± 0.00 ^D 0.3 7.12 ± 0.00 ^C 39.70 ± 0.40 ^B 11.57 0.06 ^C 0.5 7.03 0.01 ^B 39.43 + - 0.51 ^B 11.40 ± 0.00 ^B One 6.95 ± 0.05 ^A 39.30 ± 0.55 ^B 11.20 ± 0.00 ^A

¹⁾ Each value means mean ± standard deviation by 3 repetitions

²⁾ ^{ae, AD} The same superscript in each column means no significant difference ( p <0.05)

Example 3: Yokan Texture

As shown in Table 4, the hardness of control was 5.26 g / cm ² , and the content of coffee juice was 5.95 ~ 6.49 g / cm ² , but the difference was not significant ( P <0.05) when the concentration was above 0.3%. Because of the low pH of the coffee bean extract, The hardness of the yogurts added with coffee powder was higher than that of the control, increased to 0.3% concentration, and decreased from 0.5% concentration. This is because, when the amount of coffee powder is excessive as compared with the amount of water used for the preparation of the yam, it is considered that some of the powder that has not been wetted can not form a sufficient bond in the yam, and is easily crumbled.

The springiness was increased from 438.38% to 451.13% at the concentration of 0.1% ~ 0.5% of the coffee bean extract compared to 421.02% of the control, but decreased at the 1.0% concentration and increased to the addition of 0.3% And the decrease tendency was found to be decreased. Coagulability decreased with increasing the concentration of extract, but the tendency of the addition of 0.3% concentration of coffee powder was similar to that of the control. The hardness and elasticity were increased when the concentration of coffee bean extract and coffee bean powder were increased during the preparation of yam, while the cohesiveness was not different from that of the control, but decreased when the extract was added . It was concluded that the coagulability was decreased due to the influence of the binding of the components, although the robustness of the gel was increased by the low pH of the extract itself.

Texture of the yoke density(%) Hardness (g / cm ² ) Resilience (%) Cohesiveness (%) 0 5.26 ± 0.41 ¹⁾ ^aA2) 421.02 + 51.80 ^aAB 55.11 + - 2.74 ^dA Coffee starch extract 0.1 5.95 ± 0.63 ^ab 438.38 ± 11.42 ^a 47.91 + - 4.75 ^c 0.3 6.34 ± 0.21 ^b 435.36 +/- 14.00 ^a 49.00 + - 4.46 ^c 0.5 6.25 ± 0.81 ^b 451.13 + - 57.69 ^a 42.15 ± 3.43 ^b One 6.49 + 0.84 ^b 392.76 ± 52.92 ^a 40.21 + 3.99 ^a Coffee powder 0.1 6.32 ± 0.25 ^B 450.97 ± 50.13 ^B 56.65 ± 2.22 ^A 0.3 6.59 ± 0.53 ^B 496.02 + - 41.23 ^C 55.27 ± 6.64 ^A 0.5 6.10 ± 0.50 ^B 386.75 ± 30.82 ^B 53.01 + 7.75 ^A One 6.00 0.40 ^B 362.31 ± 45.22 ^A 51.81 ± 5.06 ^A

¹⁾ Each value means mean ± standard deviation by 3 repetitions

²⁾ The same superscripts in each row of ^{ad and AC} means no significant difference ( p <0.05)

Example 4: Yokan Total polyphenol content and DPPH Radical Scatters

The total polyphenol content of the potatoes measured by diluting the test solution 10 times is shown in Fig. Coffee jelly extracts were added to the fermented soybean curd extracts at 15.88, 32.16, 41.12, and 66.19 ㎍ / mL, respectively, according to the control concentration (control) and control concentration (0.1, 0.3, 0.5 and 1.0% The addition of powdered yams showed 12.09, 15.87, 20.75 and 23.80 ㎍ / mL, respectively, which showed a tendency to increase in proportion to the addition amount ( P <0.05).

The change in the DPPH radical scavenging ability of the melon is shown in Fig. The antioxidant activity of the fermented soybean curd extract was significantly lower than that of the control, but the antioxidant activity of the fermented soybean curd extract was significantly lower than that of the control (1.88%, 8.77, 23.02, 31.92, 43.10% ( P < 0.05). The antioxidative activities of the extracts were significantly higher than those of the control ( p <0.05). The antioxidative activities of coffee extracts and powders were shown to maintain high activity even at relatively high temperatures during the production of the yam, and coffee bean could be used as a material for enhancing the antioxidative activity of the yam.

Example 5: Yokan Sensual characteristic

Table 5 shows the sensory characteristics of the fermented soybean paste added with coffee ground extract and coffee ground powder. The color of Yangyang showed the highest value of 3.56, which was the addition of 0.1% and 0.3% of coffee bean extract, compared with the control value of 2.72 of the control. And it is judged that there is no resistance to the Yangyang which has a coffee color. As shown in FIG. 3, the appearance and coloring of the melanin added with the coffee bean hydrothermal extract and the powder tended to become thicker as the addition amount increased. Sensory evaluation showed that the addition of 0.1% and 0.3% of extracted melon juice and the addition of 0.3% of melon juice added powder showed the best coloring. The fermented soybean curd added with soybean curd powder was higher than that of the control but slightly lower than that of the fermented soybean curd added with hot water extract. Regardless of the type of coffee beans, all of them were higher than those of the control. According to the concentration of added coffee bean extracts, coffee sauce was 3.44 ~ 4.16 and coffee sauce powder was 3.16 ~ 3.64. The addition of 0.5% concentration of coffee bean extract to 4.16 and the addition of 0.3% of coffee bean powder was 3.64, which was the highest in all treatments. It was considered that coffee aroma had a positive effect on flavor of yam, and coffee taste was stronger at concentration of 0.5% or more. The sensory evaluation of texture was better than that of control in all coffee beans, but the degree of preference for texture was increased at coffee bean hot water extract and powder at 0.3% concentration. Comprehensive preference was also improved by the addition of coffee hot water extract and powder, and the addition of coffee starch extract (CR) was superior to that of CRP added with coffee powder. Considering the quality characteristics such as palatability and antioxidant activity of the consumers, 0.5% of coffee starch water extract is considered to be the best condition for the production of yangkeng.

Sensory evaluation of yokan density(%) color flavor incense Texture Comprehensive likelihood 0 2.72 ± 1.10 ¹⁾ ^aA2 ⁾ 3.00 +/- 0.87 ^aA 2.44 ± 0.71 ^aA 2.84 0.55 ^aA 2.80 +/- 0.65 ^aA Coffee night extract 0.1 3.56 ± 1.00 ^b 3.720.68 ^bc 3.00 ± 0.50 ^b 3.28 ± 0.68 ^bc 3.56 ± 0.51 ^b 0.3 3.56 ± 1.00 ^b 4.00 + - 0.50 ^c 3.86 ± 0.78 ^cd 3.56 ± 0.71 ^c 4.00 + - 0.50 ^c 0.5 3.44 ± 0.87 ^b 4.16 ± 0.80 ^c 4.16 ± 0.80 ^d 3.36 ± 0.49 ^bc 4.08 ± 0.86 ^c One 3.22 ± 0.72 ^ab 3.44 ± 1.12 ^ab 3.56 ± 0.87 ^c 3.08 ± 0.81 ^ab 3.28 ± 0.68 ^b Coffee powder 0.1 3.20 ± 0.82 ^AB 3.16 ± 0.62 ^AB 3.04 ± 0.68 ^B 3.12 ± 0.53 ^A 3.12 ± 0.78 ^AB 0.3 3.36 ± 0.76 ^B 3.64 ± 0.99 ^B 3.64 ± 0.91 ^C 3.16 ± 0.62 ^A 3.56 ± 0.51 ^C 0.5 3.12 ± 0.97 ^AB 3.20 ± 0.82 ^AB 3.36 ± 0.76 ^BC 3.00 0.71 ^A 3.24 0.83 ^BC One 2.96 ± 0.79 ^AB 3.21 ± 0.41 ^AB 3.48 ± 0.92 ^BC 2.88 ± 0.60 ^A 3.00 ± 0.41 ^AB

¹⁾ Each value means mean ± standard deviation by 3 repetitions

²⁾ The same superscripts within each column of ^{ac and AC} mean no significant difference ( p <0.05)

The use of coffee starch extracts in the production of yangkeng could be expected not only to improve the quality of the antioxidant activity of yangkeng and improve the palatability but also to recycle the coffee bean, which is recognized as waste, as a food material. The production method of Yangyang is simple and it is possible to manufacture various kinds of products, so that it is possible to instantly manufacture and commercialize the product at the store, and it can be used as a side menu of a coffee shop.

Claims

(w / v) ratio, and then extracted at 121 ° C for 15 minutes, filtered and concentrated, and diluted to 0.5% (w / v) v) preparing a coffee ground hot-water extract;
(b) adding a mixture of 30 g of agar to 400 g of the coffee bean hot-water extract prepared in the step (a) for 20 minutes; And
(c) heating the so-called mixture of step (b) for 10 minutes, mixing 600 g of caustic soda with 200 g of sugar, heating and cooling again for 5 minutes,
The total polyphenol content and the DPPH radical scavenging ability were increased as compared with the same fermented soybean meal except that the coffee bean powder was prepared by adding the coffee bean powder at the same weight ratio instead of the coffee bean hot-water extract. &Lt; / RTI >

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