KR101872344B1 - Manufacturing method of dutch coffee containing amini acid - Google Patents
Manufacturing method of dutch coffee containing amini acid Download PDFInfo
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- KR101872344B1 KR101872344B1 KR1020160007006A KR20160007006A KR101872344B1 KR 101872344 B1 KR101872344 B1 KR 101872344B1 KR 1020160007006 A KR1020160007006 A KR 1020160007006A KR 20160007006 A KR20160007006 A KR 20160007006A KR 101872344 B1 KR101872344 B1 KR 101872344B1
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- coffee
- stock solution
- purified water
- aging
- powder
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- 235000016213 coffee Nutrition 0.000 title claims abstract description 140
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 140
- 238000004519 manufacturing process Methods 0.000 title abstract description 13
- 239000002253 acid Substances 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 239000000843 powder Substances 0.000 claims abstract description 48
- 239000008213 purified water Substances 0.000 claims abstract description 39
- 239000011550 stock solution Substances 0.000 claims abstract description 37
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 31
- 150000001413 amino acids Chemical class 0.000 claims abstract description 31
- 230000032683 aging Effects 0.000 claims abstract description 23
- 238000010298 pulverizing process Methods 0.000 claims abstract description 11
- 238000007865 diluting Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims description 15
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000004913 activation Effects 0.000 abstract description 6
- 230000017531 blood circulation Effects 0.000 abstract description 6
- 210000004556 brain Anatomy 0.000 abstract description 6
- 230000036299 sexual function Effects 0.000 abstract description 6
- 102000018997 Growth Hormone Human genes 0.000 abstract description 5
- 108010051696 Growth Hormone Proteins 0.000 abstract description 5
- 239000000122 growth hormone Substances 0.000 abstract description 5
- 230000037257 muscle growth Effects 0.000 abstract description 5
- 230000028327 secretion Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000003276 Apios tuberosa Nutrition 0.000 abstract 1
- 244000170226 Voandzeia subterranea Species 0.000 abstract 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 abstract 1
- 235000007924 ground bean Nutrition 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 description 25
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 12
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 description 9
- 229930064664 L-arginine Natural products 0.000 description 9
- 235000014852 L-arginine Nutrition 0.000 description 9
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 6
- 229960001948 caffeine Drugs 0.000 description 6
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 6
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 239000000701 coagulant Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000010828 elution Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 235000015114 espresso Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/316—Foods, ingredients or supplements having a functional effect on health having an effect on regeneration or building of ligaments or muscles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0606—Arginine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/062—Glutamine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2108—Caffeine, coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
More particularly, the present invention relates to a process for producing an amino acid-containing Dutch coffee, and more particularly, to a process for preparing coffee ground beans by pulverizing coffee roasted coffee beans, A step of feeding the coffee powder so that the coffee powder is placed between the circular paper filter moistened to the purified water, the coffee powder extracting step, the coffee powder extracting step, the coffee powder extracting step, An aging step of aging the coffee stock solution extracted through the step of extracting the coffee stock solution, and a diluting step of mixing and diluting amino acid and purified water with the coffee stock solution aged through the aging step.
The Dutch coffee produced through the above process is excellent in flavor and contains amino acid, and exhibits effects such as improvement of blood circulation, enhancement of male sexual function, activation of brain, improvement of muscle growth and secretion of growth hormone.
Description
More particularly, the present invention relates to a method for producing adult coffee containing amino acids. More particularly, the present invention relates to a method for producing adult coffee containing amino acids, which comprises not only excellent flavor but also amino acid content and improved blood circulation, male sexual function, brain activation, The present invention relates to a process for producing hot coffee.
Coffee is extracted through a variety of methods, including drip coffee extraction method which extracts coffee liquid by pouring hot water into a filter paper containing coffee, and coffee liquid by passing high temperature water at high pressure after filling the port with coffee And espresso coffee extraction method.
The solubility of coffee, which is the most important factor that distinguishes the extraction method of coffee, is closely related to the degree of roasting of coffee beans and the temperature of coffee water. Roasting, which is one of the coffee processing processes, Generally, when the roasting temperature is low, the solubility in water at a specific temperature is lowered, and when the roasting is strongly roasted, the solubility is increased.
Recently, a Dutch coffee extraction method has been gradually popularized in which a small amount of cold water is passed through a container filled with a large amount of coffee powder for a long time and a coffee liquid is extracted in a cold state. The Dutch coffee originated from a Dutch source, The extraction rate of caffeine during the same extraction time is relatively small as compared with the high temperature extraction method. However, as the extraction time is increased while the amount of cold water per unit time is decreased compared to the equivalent amount of coffee, the caffeine extraction amount can be increased.
Like widely commercialized espresso machines, Dutch coffee also mechanizes the process, producing a homogeneous taste and aroma in commercial mass production and distribution, or even varying the caffeine content, taste and aroma, if necessary, even if the taste and flavor are not completely uniform Research has been actively conducted on controllable extraction control processes.
However, the present study on Dutch coffee is limited mainly to a method of controlling the amount of water or temperature to be supplied to the Dutch coffee extractor, Research is required.
It is an object of the present invention to provide a process for producing adult coffee containing amino acids which not only has excellent flavor but also contains amino acids and exhibits effects of improving blood circulation, male sexual function, brain activation, muscle growth and growth hormone secretion .
The object of the present invention is to provide a method for grinding roasted coffee beans comprising the steps of grinding a coffee bean grind ground roasted coffee beans, introducing the coffee powder prepared through the coffee bean grinding step into a Dutch coffee maker, A step of adding a coffee powder to the coagulant, a step of introducing a coffee powder into the coagulant, a step of introducing a coffee powder into the coagulant, And a dilution step of mixing and diluting the amino acid and the purified water with the coffee stock solution aged through the aging step. The present invention also provides a method for producing adult coffee containing amino acids.
According to a preferred feature of the present invention, the roasted coffee beans are roasted at a temperature of 160 to 200 DEG C for 8 to 15 minutes, quenched at room temperature, and aged while removing gas for 3 to 5 days .
According to a further preferred feature of the present invention, the coffee bean pulverization step is performed by pulverizing the roasted coffee bean into a particle size of 0.5 to 1.5 millimeters.
According to a more preferred feature of the present invention, the coffee stock solution is extracted for 6 to 12 hours by adding 500 to 1000 parts by weight of purified water to 100 parts by weight of the coffee powder.
According to a more preferred feature of the present invention, the aging step is performed by aging the coffee stock solution extracted through the coffee stock solution extraction step at a temperature of 5 to 15 ° C for 70 to 150 hours.
According to an even more preferred feature of the present invention, the diluting step comprises mixing 0.5 to 5 parts by weight of amino acid and 200 to 250 parts by weight of purified water with 100 parts by weight of the coffee stock solution aged through the aging step.
According to a further preferred feature of the present invention, the amino acid is at least one selected from the group consisting of L-arginine and glutamine.
The process for producing adult coffee containing amino acids according to the present invention is not only excellent in flavor but also contains amino acid and exhibits effects such as improvement of blood circulation, enhancement of male sexual function, activation of brain, improvement of muscle growth and secretion of growth hormone It gives an excellent effect of providing Dutch coffee.
1 is a flow chart showing a method for producing adult coffee containing an amino acid according to the present invention.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
A method for producing adult coffee containing amino acids according to the present invention comprises a step (S101) of crushing coffee beans to crush roasted coffee beans, a step (S101) of adding coffee powder to a Dutch coffee machine (S103) of putting the coffee powder so that the coffee powder is placed between the circular paper filter moistened to the purified water, and the coffee powder (S103), the purified water is put into the Dutch coffee maker into which the coffee powder is put, (S107) for fermenting the coffee stock solution extracted through the coffee stock solution extraction step (S105), and a step (S107) for extracting the amino acid and the purified water (S109).
The coffee bean pulverizing step (S101) is a step of grinding the roasted coffee beans, wherein the roasted coffee beans are put into a pulverizer and pulverized to a particle size of 0.5 to 1.5 millimeters.
The coffee bean pulverization step (S101) produces a coffee powder having a particle size as shown above, and the amount of caffeine contained in the Dutch coffee varies depending on the particle size of the coffee powder. When the particle size of the coffee powder is 0.5 When the millet is less than the millimeter, the time for pulverizing the coffee bean is lengthened, the coffee bean is easily scattered, and the workability is deteriorated. Also, when the coffee is produced, the time for the purifying water to pass is excessively long or the coffee powder and the purified water are bundled If the particle size of the coffee powder exceeds 1.5 millimeters, the elution efficiency of the active ingredient contained in the coffee powder may be lowered because the purified water passes through the coffee powder quickly.
The roasted coffee beans are roasted at a temperature of 160 to 200 ° C for 8 to 15 minutes, quenched at room temperature, and then aged while removing gas for 3 to 5 days. The coffee beans roasted through the above process are excellent in the elution efficiency of the active ingredient during the production of the Dutch coffee, and also provide the Dutch coffee with excellent flavor.
The step of applying the coffee powder (S103) is a step of putting the coffee powder produced through the coffee bean pulverization step (S101) into a Dutch coffee maker, and placing the coffee powder between circular paper filters soaked in purified water , 500 to 1000 parts by weight of purified water is added to 100 parts by weight of the coffee powder, and the mixture is stirred for 6 to 12 hours. More specifically, the coffee powder produced through the coffee bean pulverization step (S101) A circular paper filter impregnated in purified water is put into a Dutch coffee machine, and the coffee powder produced through the coffee bean pulverization step is put on the upper surface of the circular paper filter and then subjected to tamping and leveling, The top of the finished coffee powder was filled with a circular paper filter impregnated with purified water in a circular paper filter soaked in purified water, Powder made by introducing to the location.
In step S103, the impurities contained in the purified water are first filtered by the circular paper filter and then passed through the coffee powder. In step S105, After passing through the coffee powder, the extract is again filtered by the circular paper filter, so that an extract having a low content of impurities can be provided.
The step S105 of extracting the coffee stock solution is a step of extracting the coffee stock solution by injecting purified water into the Dutch coffee maker into which the coffee powder is injected through the step of injecting the coffee powder S103, 500 to 1000 parts by weight of purified water is added to 100 parts by weight of the coffee powder, and the mixture is extracted for 6 to 12 hours.
At this time, it is preferable that the purified water is first circulated to about 10 ml, and then the flow rate is controlled to about 1 to 2 drops per second after catching the water. The elution efficiency of the active ingredient contained in the powder is improved.
The fermentation step (S 107) is a step of aging the coffee stock solution extracted through the coffee stock solution extraction step (S 105), and the coffee stock solution extracted through the coffee stock solution extraction step (S 105) To 150 hours. After the fermentation step (S107), the flavor of the extracted coffee stock solution is improved and the taste of the coffee stock solution is softened.
If the aging temperature is less than 5 ° C or the aging time is less than 70 hours, the aging process does not proceed properly. If the aging temperature exceeds 15 ° C or the aging time exceeds 150 hours, the aging proceeds excessively, And the efficiency of the manufacturing process is deteriorated due to an increase in the manufacturing time.
In the diluting step S109, amino acid and purified water are mixed and diluted with the coffee raw material aged through the aging step S107. In 100 parts by weight of the coffee raw material aged through the aging step S107, 5 parts by weight and purified water 200 to 250 parts by weight.
At this time, it is preferable that the mixing container is sterilized before mixing the amino acid and the purified water in the coffee stock solution to inhibit the growth of germs, and the amino acid is at least one selected from the group consisting of L-arginine and glutamine When the amino acid is L-arginine, it is preferably contained in an amount of 0.5 to 1 part by weight relative to 100 parts by weight of the coffee stock solution. In the case where the amino acid is glutamine, it is preferably contained in an amount of 1 to 4 parts by weight, In the case of a mixture of L-arginine and glutamine, it is preferable that 0.5 to 1 part by weight of L-arginine and 1 to 4 parts by weight of glutamine are mixed.
The L-arginine produces nitric oxide which expands the blood vessels in the body, which improves blood circulation, enhances male sexual function and brain activation, and caffeine and L-arginine are different in time of absorption in the body. It is acceptable.
In addition, the glutamine prevents the muscle loss and promotes the growth hormone secretion ability to help muscle growth, and is also produced in the body, so it may be taken with caffeine.
Hereinafter, the method for producing adult coffee containing amino acid according to the present invention and the properties of Dutch coffee prepared through the method will be described with reference to examples.
≪ Example 1 >
300 g of coffee beans were put into a preheated roaster at 170 캜, roasted for 12 minutes, quenched at room temperature and aged while removing gas for 4 days. The aged beans were ground to a particle size of 1 millimeter, A circular paper filter dipped in purified water was added, and then 300 g of ground coffee powder was added thereto. After tamping and leveling, a circular paper filter impregnated with purified water was placed on the upper surface of the tamped and leveled coffee powder, followed by passing 10 ml of purified water After the water is drained, purified water is passed through about one drop per second to extract the coffee stock solution for 6 to 12 hours, and the extracted coffee stock solution is aged at a temperature of 10 ° C for 72 hours. In the sterilized mixing container, 1 g of L-arginine and 349 g of purified water were mixed to prepare 450 g of Dutch coffee containing amino acid.
≪ Example 2 >
The procedure of Example 1 was followed except that 150 g of the coffee stock solution, 5 g of glutamine and 345 g of purified water were mixed to prepare 450 g of Dutch coffee containing amino acid.
≪ Example 3 >
In the same manner as in Example 1, 150 g of the coffee stock solution, 5 g of L-arginine, 5 g of glutamine and 344 g of purified water were mixed to prepare 450 g of Dutch coffee containing amino acid.
≪ Comparative Example 1 &
300 g of coffee beans were put into a preheated roaster at 170 캜, roasted for 12 minutes, quenched at room temperature and aged while removing gas for 4 days. The aged beans were ground to a particle size of 1 millimeter, A circular paper filter dipped in purified water was added, and then 300 g of ground coffee powder was added thereto. After tamping and leveling, a circular paper filter impregnated with purified water was placed on the upper surface of the tamped and leveled coffee powder, followed by passing 10 ml of purified water After the water was drained, purified water was passed through at a rate of about 1 drop per second to extract the coffee stock solution for 6 to 12 hours. The extracted coffee stock solution was aged at a temperature of 10 ° C for 72 hours. 350 g of purified water was mixed with 150 g of the aged coffee stock solution 450 g of Dutch coffee was prepared.
The flavor and taste of Dutch coffee prepared through Examples 1 to 3 and Comparative Example 1 were measured and are shown in Table 1 below.
(However, the flavor and taste of Dutch coffee were measured by the 5-point scale method for 20 subjects. 5 points: Very excellent, 4 points: Excellent, 3 points: Normal, 2 points; 1 point; very bad.
<Table 1>
As shown in Table 1 above, the Dutch coffee containing the amino acids prepared in Examples 1 to 3 of the present invention exhibited a flavor and taste comparable to those of the Dutch coffee prepared in Comparative Example 1, , Improvement of blood circulation, enhancement of male sexual function, activation of brain, improvement of muscle growth and growth hormone secretion ability.
S101; Coffee bean crushing step
S103; Step of applying coffee powder
S105; Step for extracting coffee stock solution
S107; Aging stage
S109; Dilution step
Claims (7)
A coffee powder injecting step of putting the coffee powder prepared through the coffee bean pulverizing step into a Dutch coffee maker so that the coffee powder is placed between circular paper filters soaked in purified water;
A coffee stock solution extracting step of extracting a coffee stock solution by injecting purified water into a Dutch coffee maker into which coffee powder is injected through the step of injecting the coffee powder;
An aging step of aging the coffee stock solution extracted through the coffee stock solution extraction step; And
And a diluting step of mixing and diluting amino acid and purified water with the coffee stock solution aged through the aging step,
Wherein the diluting step comprises mixing 1 to 4 parts by weight of amino acid and 200 to 250 parts by weight of purified water with 100 parts by weight of the coffee stock solution aged through the aging step,
Wherein the amino acid is composed of glutamine,
The roasted coffee beans are roasted at a temperature of 160 to 200 DEG C for 8 to 15 minutes, quenched at room temperature, and aged while removing gas for 3 to 5 days.
Wherein the coffee bean pulverization step comprises grinding the roasted coffee bean to a particle size of 0.5 to 1.5 millimeters,
The coffee stock solution is extracted from 500 to 1000 parts by weight of purified water per 100 parts by weight of the coffee powder for 6 to 12 hours,
Wherein the aging step comprises aging the coffee stock solution extracted through the step of extracting the coffee stock solution at a temperature of 5 to 15 DEG C for 70 to 150 hours.
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| KR20120106406A (en) | 2011-03-18 | 2012-09-26 | 주식회사 커피가 | Dutch machine and dutch coffee manufacturing method using the same |
| KR20150012042A (en) * | 2013-07-24 | 2015-02-03 | 김신유 | Dutch coffee and making process thereof including low temperature aging and sterlizing |
| KR101687803B1 (en) * | 2014-03-19 | 2016-12-20 | 이준화 | Manufacturing method of dutch coffee with blueberry extract |
| KR101631848B1 (en) | 2014-06-03 | 2016-06-20 | 가톨릭관동대학교산학협력단 | Manufacturing method of dutch coffee |
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| JP3689533B2 (en) | 1997-06-26 | 2005-08-31 | 日本たばこ産業株式会社 | Milky coffee beverage and method for producing the same |
| JP2015096058A (en) * | 2013-10-07 | 2015-05-21 | アサヒ飲料株式会社 | Method of producing coffee drink |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102568125B1 (en) * | 2022-09-14 | 2023-08-17 | 이창용 | Liquid coffee manufacturing method and liquid coffee prepared by the same |
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| KR20170087262A (en) | 2017-07-28 |
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