KR102006493B1 - Coffee Granule Compositions Coated with Microcapsules containing Coffee Aroma - Google Patents
Coffee Granule Compositions Coated with Microcapsules containing Coffee Aroma Download PDFInfo
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- KR102006493B1 KR102006493B1 KR1020170151851A KR20170151851A KR102006493B1 KR 102006493 B1 KR102006493 B1 KR 102006493B1 KR 1020170151851 A KR1020170151851 A KR 1020170151851A KR 20170151851 A KR20170151851 A KR 20170151851A KR 102006493 B1 KR102006493 B1 KR 102006493B1
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- South Korea
- Prior art keywords
- coffee
- flavor
- powder
- weight
- present
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- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- ZHZFKLKREFECML-UHFFFAOYSA-L calcium;sulfate;hydrate Chemical compound O.[Ca+2].[O-]S([O-])(=O)=O ZHZFKLKREFECML-UHFFFAOYSA-L 0.000 description 1
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- 235000021240 caseins Nutrition 0.000 description 1
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- 239000000470 constituent Substances 0.000 description 1
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- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 description 1
- 229910000390 dicalcium phosphate Inorganic materials 0.000 description 1
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- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
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- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
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- 238000012549 training Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
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Classifications
-
- 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
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- 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
- A23F5/12—Agglomerating, flaking or tabletting
-
- 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
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/38—Agglomerating, flaking or tabletting or granulating
-
- 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
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/42—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using inorganic additives
-
- 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
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/21—Binding agent
-
- 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
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- 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
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/242—Thickening agent
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
본 발명은 커피향-함유 캡슐이 피복된 커피과립 조성물로서 물없이 섭취할 수 있으며, 향미가 향상된 커피 과립 조성물 등을 제공한다. 본 발명에 따르면, 본 발명은 휴대가 용이하고 뜨거운 물 없이 섭취할 수 있는 편리성과 휴대의 용이성을 가지면서 향미가 개선된 커피 과립 조성물을 제공한다.The present invention provides a coffee granule composition coated with coffee flavor-containing capsules, which can be consumed without water, and provides a coffee granule composition with improved flavor and the like. According to the present invention, there is provided a coffee granule composition which is easy to carry and can be ingested without hot water and has ease of portability and improved flavor.
Description
본 발명은 커피향-함유 캡슐이 피복된 커피과립 조성물에 관한 것이다.The present invention relates to a coffee granule composition coated with coffee flavor-containing capsules.
커피는 커피나무의 종자를 로스팅 후 분쇄하고 끓인 물로 추출한 것으로, 많은 나라에서 선호하는 음료이다. 생두는 녹색으로 맛과 향기가 없지만 건조하여 로스팅하면 친숙한 맛과 향기의 커피콩(원두)이 된다. 생두의 주요성분은 카페인, 클로로젠산(chlorogenic acid) 등의 폴리페놀류, 당류, 아미노산 등이지만 로스팅의 열로 분해와 성분 상호간의 반응이 일어나 특유의 향기, 색 및 맛을 나타내는 성분이 생성된다.Coffee is roasted coffee tree seeds, then ground and extracted with boiled water, which is the favorite drink in many countries. Green beans are green and have no flavor and aroma, but they are dried and roasted to become coffee beans (coffee beans) with a familiar taste and aroma. The major ingredients of green beans are polyphenols such as caffeine and chlorogenic acid, sugars, and amino acids, but decomposition into roasting heat and reaction between components generates a unique flavor, color and taste.
로스팅의 정도에 따라 산미, 감미 있는 향기 등이 어우러진 다양한 풍미 강도에 차이가 생기게 되는데, 로스팅이 강하게 되면 산미가 소실되고 고미와 향기가 나게 된다. 그래서 로스팅 온도와 시간의 조건을 조합시켜 선호하는 풍미의 커피를 만들며, 장치에 따라 차이가 있지만 190~250℃로 5~20분 정도로 이루어지며, 커피의 맛을 결정하는 로스팅은 고도의 경험적 기술을 필요로 한다.Depending on the degree of roasting, there is a difference in the intensity of various flavors, such as sour flavor and sweet flavor. When the roast is strong, the sour flavor disappears and the flavor is smelled. So roasting is a combination of temperature and time to make coffee with the preferred flavor. It varies from 190 to 250 ℃, depending on the device. It takes about 5 ~ 20 minutes. Roasting, which determines the taste of coffee, in need.
인스턴트커피 분말은 추출한 커피액을 건조하여 분말로 한 것으로 로스팅 공정에서 생성된 양질의 커피의 맛과 향기를 추출공정에서 어떻게 추출하여 맛과 향기를 적절하게 인스턴트커피 분말에 함유시키는 기술이 매우 중요하며, 독특한 향미의 커피를 위한 조성물의 배합기술이 소개되고 있다.The instant coffee powder is made by drying the extracted coffee liquid, and it is very important to have a technique of extracting the taste and aroma of high quality coffee produced in the roasting process in the extraction process so that the taste and aroma are appropriately contained in the instant coffee powder , A composition technique of a composition for a coffee having a unique flavor has been introduced.
예컨대, 대한민국 특허출원 제2009-0129724호는 보리원두 커피믹스에 관한 것으로 원두커피 추출 농축분말 10~17 중량%, 보리 추출 농축분말 1~5 중량%, 분말 형태의 식물성 크림 35~48 중량%, 잔부는 정백당으로 조성되는 것으로, 커피 고유의 맛과 향을 유지하면서 보리의 구수하고 부드러운 맛도 가미된 커피를 개시하고, 대한민국 특허출원 제2015-0127501호는 에스프레소 원액 일정량을 바이알병에 투입하여 냉동건조된 분말을 제조한 후 바이알병을 밀봉하는 방법에 관한 것으로서 가압하는 통상의 방법을 통해 에스프레소 원액을 추출하고, 50 ml 용기의 바이알병 용기에 20~30 ml의 에스프레소 원액이 투입하여 냉동 건조된 분말을 제조한 후 바이알병을 밀봉하는 방법을 소개하고 있다. 대한민국 특허출원 제2014-0157071호는 향미증진 커피분말의 제조방법으로서, 로스팅된 원두에서 일차로 초임계 이산화탄소 추출법으로 커피향미오일을 추출하고, 2차로 추출된 커피박을 열수 추출하고 추출액은 저온농축한다. 이어서 커피향미오일, 커피박 농축액 및 아라빅검을 혼합하여 커피 유화액을 제조하는 단계 및 상기 커피 유화액을 저온건조공법에 의해 건조시켜서 얻어지는 향미가 증진 커피분말의 제조방법을 개시한다.For example, Korea Patent Application No. 2009-0129724 relates to a coffee barley coffee mix comprising 10 to 17% by weight of coffee bean concentrate powder, 1 to 5% by weight of barley extract concentrated powder, 35 to 48% by weight of vegetable cream in powder form, The remaining portion is composed of pure white sugar, and while maintaining the flavor and aroma of the coffee, the coffee of the barley is added to the soft and savory taste, Korean Patent Application No. 2015-0127501 discloses a method for sealing a vial after preparing a freeze-dried powder by injecting a predetermined amount of an espresso stock solution into a vial bottle, extracting the espresso stock solution through a conventional pressurizing method, A 20 to 30 ml espresso solution is injected into a vial container of the container to prepare a freeze-dried powder, and then the vial bottle is sealed. Korean Patent Application No. 2014-0157071 discloses a method for producing a flavor enhancing coffee powder, which comprises extracting coffee flavor oil by primary supercritical carbon dioxide extraction from roasted coffee beans, extracting the coffee beans from the second extract with hot water, do. A coffee emulsion is prepared by mixing coffee flavor oil, coffee bean concentrate and arabic gum, and a process for producing a flavor enhancing coffee powder obtained by drying the coffee emulsion by a low-temperature drying method.
그러나 커피를 마시기 위해서는 항상 뜨거운 물, 컵이 필요하며, 기본조건이 준비되어 있지 않은 상황, 즉 운전, 등산 등 야외활동에서는 커피 음용에 대한 욕구가 발생하여도 이를 해결할 수 없는 불편함이 발생한다. 또한 현대인은 여가시간의 증가로 야외 활동시간이 빈번한 생활 패턴과 커피는 장소에 관계없이 상시로 섭취하는 가장 대중화된 식음료임을 고려하면, 종래의 커피제품은 일상적인 휴대와 섭취 편리성에는 많은 불편함이 상존하고 있다.However, in order to drink coffee, hot water and a cup are always required. In a situation where basic conditions are not prepared, that is, in outdoor activities such as driving, mountain climbing, etc., inconvenience arises that a desire for drinking coffee can not be solved. In addition, considering that the living pattern with frequent outdoor activity time due to increase of leisure time and coffee are the most popular food and beverage that is always consumed regardless of place, conventional coffee products are inconvenient for daily carrying and convenience of ingestion .
따라서 본 발명은 물없이 먹을 수 있는 커피를 제공하는데 있으며, 커피 본래의 향미 보존이 최적화된 새로운 커피를 제공한다. 본 출원은 야외활동에 적합하며, 본래의 커피 향미를 유지하고, 기능성이 강화된 휴대 및 섭취가 편리한 커피를 제조하는 방법을 완성하였다.Thus, the present invention provides a coffee that can be eaten without water, and provides a new coffee with optimized flavor preservation of the original coffee. The present application has completed a method for producing coffee which is suitable for outdoor activities, maintains original coffee flavor, and has enhanced functionality and is portable and easy to ingest.
본 발명자들은 휴대가 용이하고 섭취가 편리한 물없이 먹을 수 있는 커피를 개발하고자 노력하였다. 그 결과, 감미료를 포함하는 부형제가 함유된 과립의 표면에 인스턴트 커피와 원두커피 분말로 구성된 혼합커피 분말을 피복하여 섭취에 충분한 크기로 성장시킨 후, 커피향의 특성이 보존된 캡슐분말을 최종 피복하여 완성되는 원형과립 커피로서, 제조공정에서 휘산된 커피향이 충분히 보강되고 최종적으로는 감미와 향미가 조화되어 연령층에 관계없이 선호도와 우수한 관능성이 부여된 커피 과립을 제조함으로서 본 발명을 완성하였다.The present inventors have sought to develop a coffee that can be eaten without water that is easy to carry and easy to ingest. As a result, a mixed coffee powder composed of instant coffee and ground coffee powder was coated on the surface of the granule containing the excipient containing the sweetener, and the capsule powder was grown to a sufficient size for ingestion. The present invention has been accomplished on the basis of this invention by producing coffee granules which have been perfused with coffee aroma in the manufacturing process and finally have good sweetness and flavor harmonized with preference and excellent functionality irrespective of age.
따라서, 본 발명의 목적은 물없이 먹는 커피 과립 조성물을 제공하는 데 있다.Accordingly, an object of the present invention is to provide a coffee granule composition which is eaten without water.
본 발명의 다른 목적은 물없이 먹는 커피 과립 조성물의 제조 방법을 제공하는 데 있다.It is another object of the present invention to provide a method for producing a coffee granule composition which eats without water.
본 발명의 다른 목적 및 이점은 하기의 발명의 상세한 설명 및 청구범위에 의해 보다 명확하게 된다.Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention and claims.
본 발명의 일 양태에 따르면, 본 발명은 다음의 단계를 포함하는 커피향-함유 캡슐의 제조방법을 제공한다:According to one aspect of the present invention, the present invention provides a process for preparing a coffee flavor-containing capsule comprising the steps of:
(a) 커피 생두를 로스팅하여 커피향 응축물을 제조하는 단계;(a) roasting coffee beans to prepare a coffee flavored condensate;
(b) 로스팅된 커피 원두를 추출하여 에스프레소 커피를 제조하는 단계(b) extracting roasted coffee beans to produce espresso coffee
(c) 상기 커피향 응축물, 에스프레소 커피 및 알긴산염 용액을 혼합하는 단계; 및(c) mixing said coffee aroma condensate, espresso coffee and alginate solution; And
(d) 단계 (c)의 결과물에 칼슘이온-함유 용액을 첨가하는 단계.(d) adding a calcium ion-containing solution to the result of step (c).
본 발명의 커피향-함유 캡슐의 제조방법을 단계별로 설명한다.The process for producing the coffee flavor-containing capsules of the present invention will be described step by step.
단계 (a): 커피향 응축물의 제조Step (a): Preparation of coffee aroma condensate
먼저, 커피 생두를 로스팅하여 커피향 응축물을 제조한다.First, coffee beans are roasted to produce coffee flavor concentrates.
본 발명의 일 구현예에 따르면, 상기 커피향 응축물은 커피생두를 로스팅하여 생성된 가스를 냉각하여 응축한 커피향 응축물이다.According to one embodiment of the present invention, the coffee flavor condensate is a coffee flavor condensate obtained by cooling the gas produced by roasting coffee beans.
본 명세서에서, 용어 "커피향 응축물"은 커피 원두의 로스팅 과정에서 발생되는 가스의 응축물이다. 구체적으로, 상기 커피향 응축물은 상기 가스 중 10-30 um 크기의 미립자가 제거된 가스를 냉각하여 응축한 응축물이다. 상기 가스의 냉각은 -25 내지 -40℃에서 실시될 수 있다. 상기 커피향 응축물은 상기 가스가 냉각된 고체 형태, 해동된 액체 형태 또는 유화 형태일 수 있다.As used herein, the term "coffee aroma condensate" is a condensate of the gas generated in the roasting process of coffee beans. Specifically, the coffee condensate is a condensate obtained by cooling a gas from which 10 to 30 mu m of fine particles have been removed in the gas. The cooling of the gas may be carried out at -25 to -40 占 폚. The coffee flavored condensate may be in the form of a solid, foamed liquid or emulsified form in which the gas is cooled.
단계 (b): 에스프레소 커피의 제조Step (b): Preparation of espresso coffee
다음, 상기 단계 (a)의 로스팅된 커피 원두를 추출하여 에스프레소 커피를 제조한다.Next, the roasted coffee beans of step (a) are extracted to produce espresso coffee.
본 명세서에서 용어, "에스프레소 커피"는 커피 생두를 190 내지 250℃에서 5 내지 20분 정도 로스팅하여 분쇄된 커피원두 분말을 추출탑에 넣고 고온고압으로 추출하여 제조한 커피 추출물이다. 상기 에스프레소 커피는 당업계의 통상적인 방법에 의해 커피량, 추출량, 추출시간, 분쇄도, 추출온도 등을 조절하여 제조될 수 있다. 예를들어, 10 내지 25 g 커피량, 20 내지 80 g 추출량, 20 내지 60초의 추출시간, 적정 분쇄도, 90 내지 100℃ 추출온도의 조건 하에 제조할 수 있다.As used herein, the term "espresso coffee" is a coffee extract prepared by roasting coffee beans at 190 to 250 ° C for 5 to 20 minutes, pulverized coffee bean powder into an extraction tower, and extracting at high temperature and high pressure. The espresso coffee can be prepared by controlling the amount of coffee, the extraction amount, the extraction time, the degree of milling, the extraction temperature, and the like by a conventional method in the art. For example, it can be prepared under conditions of 10 to 25 g of coffee, 20 to 80 g of extract, 20 to 60 seconds of extraction time, optimum milling degree, 90 to 100 DEG C extraction temperature.
본 발명의 일 구현예에 따르면, 상기 에스프레소 커피는 커피 생두를 190 내지 250℃에서 5 내지 20분 동안 로스팅한 원두로부터 추출한다.According to one embodiment of the present invention, the espresso coffee extracts the coffee beans from roasted coffee beans at 190 to 250 캜 for 5 to 20 minutes.
본 발명의 다른 구현예에 따르면, 상기 커피 생두를 190 내지 250℃, 190 내지 240℃, 190 내지 230℃, 200 내지 250℃, 210 내지 250℃, 200 내지 240℃, 210 내지 230℃, 215 내지 225℃ 또는 220℃에서, 5 내지 20분, 5 내지 18분, 4 내지 16분, 5 내지 14분, 5 내지 12분, 7 내지 20분, 9 내지 20분, 7 내지 18분, 7 내지 16분, 9 내지 14분, 9 내지 12분 또는 10분동안 로스팅하여 원두를 제조한다.According to another embodiment of the present invention, the coffee beans are cooked at 190 to 250 ° C, 190 to 240 ° C, 190 to 230 ° C, 200 to 250 ° C, 210 to 250 ° C, 200 to 240 ° C, 5 to 14 minutes, 5 to 12 minutes, 7 to 20 minutes, 9 to 20 minutes, 7 to 18 minutes, 7 to 16 minutes, 5 to 20 minutes, 5 to 18 minutes, 4 to 16 minutes, Min, 9 to 14 minutes, 9 to 12 minutes, or 10 minutes.
상기 커피원두를 분쇄하고, 커피원두 분쇄물에 온수를 부어 에스프레소 커피를 추출할 수 있다.The espresso coffee can be extracted by pulverizing the coffee beans and pouring hot water into the ground coffee beans.
본 발명의 일 구현예에 따르면, 상기 단계 (b)의 에스프레소 커피는 커피원두 분쇄물 1 중량부 대비 2 내지 5 중량부의 물을 첨가하여 추출한 에스프레소 커피이다.According to an embodiment of the present invention, the espresso coffee in the step (b) is espresso coffee extracted by adding 2 to 5 parts by weight of water to 1 part by weight of the ground coffee bean.
상기 물은 90 내지 100℃, 90 내지 99℃, 90 내지 98℃, 90 내지 97℃, 90 내지 96℃, 91 내지 100℃, 92 내지 100℃, 93 내지 100℃, 94 내지 100℃, 91 내지 99℃, 92 내지 98℃, 93 내지 97℃, 94 내지 96℃ 또는 95℃일 수 있다.The water may be heated at a temperature of 90 to 100 DEG C, 90 to 99 DEG C, 90 to 98 DEG C, 90 to 97 DEG C, 90 to 96 DEG C, 91 to 100 DEG C, 92 to 100 DEG C, 93 to 100 DEG C, 94 to 100 DEG C, 99 ° C, 92-98 ° C, 93-97 ° C, 94-96 ° C or 95 ° C.
상게 에스프레소 커피는 커피원두 분쇄물 1 중량부 대비 물 2 내지 5 중량부, 2 내지 4.5 중량부, 2 내지 4 중량부, 2 내지 3.5 중량부, 2.5 내지 5 중량부, 2.5 내지 4.5 중량부, 2.5 내지 4 중량부, 2.5 내지 3.5 중량부 또는 3.0 내지 3.5 중량부의 물을 첨가하여 추출한 에스프레소 커피이다.2 to 5 parts by weight, 2 to 4 parts by weight, 2 to 3.5 parts by weight, 2.5 to 5 parts by weight, 2.5 to 4.5 parts by weight, 2.5 to 4.5 parts by weight of water, 1 to 5 parts by weight of the coffee bean pulverized product, To 4 parts by weight, 2.5 to 3.5 parts by weight or 3.0 to 3.5 parts by weight of water.
단계 (c): 커피향 응축물, 에스프레소 커피 및 알긴산염 용액의 혼합Step (c): Mixing of coffee flavored condensate, espresso coffee and alginate solution
다음, 상기 단계 (a)의 커피향 응축물, 상기 단계 (b)의 에스프레소 커피 및 알긴산염 용액을 혼합한다.Next, the coffee condensate of step (a), the espresso coffee of step (b) and the alginate solution are mixed.
본 발명의 일 구현예에 따르면, 상기 커피향 응축물 및 에스프레소 커피의 혼합비율(중량 기준)은 1:0.1-10 일 수 있다.According to one embodiment of the present invention, the mixing ratio (by weight) of the coffee aroma condensate and the espresso coffee may be 1: 0.1-10.
상기 커피향 응축물은 생원두의 로스팅 온도가 너무 높을 경우 수득되는 응축물은 훈연향이 강할 수 있으며, 해동하여 얻어지는 응축물은 5~10%(v/v)의 친유성 응축물을 함유하게 되고, 상기 에스프레소 커피는 특성상 향기가 쉽게 휘산되므로 공정의 준비시간, 최종제품의 특성 등의 외부조건에 따라 커피향의 응축 정도가 달라질 수 있으므로, 이러한 조건을 감안하여 혼합비율을 조정할 수 있다.The coffee aroma condensate may have a strong smoke smell when the roasting temperature of the raw coffee beans is too high, and the condensate obtained by thawing may contain 5 to 10% (v / v) lipophilic condensate Since the espresso coffee is easily volatilized by its nature, the degree of condensation of the coffee aroma may vary depending on external conditions such as preparation time of the process and characteristics of the final product. Therefore, the mixing ratio can be adjusted in consideration of such conditions.
본 발명의 다른 구현예에 따르면, 상기 커피향 응축물 및 에스프레소 커피의 혼합비율(중량 기준)은 1:0.2-10.0, 1:0.3-10.0, 1:0.4-10.0, 1:0.5-10.0, 1:0.1-9.0, 1:0.1-8.0, 1:0.1-7.0, 1:0.1-6.0, 1:0.1-5.0, 1:0.1-4.0, 1:0.1-3.0, 1:0.1-2.0, 1:0.2-9.0, 1:0.3-8.0, 1:0.4-7.0, 1:0.5-6.0, 1:0.5-5.0, 1:0.5-4.0, 1:0.5-3.0, 1:0.5-2.0, 1:0.5-1.5 또는 1:1 일 수 있다.According to another embodiment of the present invention, the mixing ratio (by weight) of the coffee aroma condensate and the espresso coffee is 1: 0.2-10.0, 1: 0.3-10.0, 1: 0.4-10.0, 1: 0.5-10.0, 1 1: 0.1 to 9.0, 1: 0.1 to 8.0, 1: 0.1 to 7.0, 1: 0.1 to 6.0, 1: 0.1 to 5.0, 1: 0.5 to 1.0, 1: 0.5 to 2.0, 1: 0.5 to 1.5, 1: 0.5 to 4.0, 1: 0.5 to 4.0, 1: 0.3 to 8.0, 1: 0.4 to 7.0, 1: 0.5 to 6.0, Or 1: 1.
상기 커피향 응축물 및 에스프레소 커피을 혼합한 혼합물에 알긴산염 용액을 첨가한다.The alginate solution is added to the mixture of the coffee aroma condensate and the espresso coffee.
본 발명의 일 구현예에 따르면, 상기 알긴산염 용액은 1 내지 4질량%의 알긴산 나트륨(sodium alginate), 알긴산 칼륨(potassium alginate), 알긴산 칼슘(calcium alginate) 또는 알긴산 마그네슘(magnesium alginate)을 포함할 수 있다.According to an embodiment of the present invention, the alginate solution may contain 1 to 4% by mass of sodium alginate, potassium alginate, calcium alginate or magnesium alginate .
상기 알긴산은 만누론산(Mannuronic acid, M)와 글루론산(Guluronic acid, G)이 주 구성 성분으로서 이들이 함유되는 상호 비율에 관계없이 사용될 수 있다. 알긴산의 Na+이 Ca+2로 치환되면 탄성의 겔 피막이 형성되며, 글루론산부분이 2가 양이온(예 Ca+2)와 반응한다. 따라서 알긴산의 M/G비율이 생성된 피막의 기계적 성질에 중요한 인자이며, G 블록의 길이와 분자량이 크면 기계적 성질이 증가하며, 일반적으로 미생물이 생산하는 알긴산은 G(글루론산)함량이 60%로 높아서 생성된 피막이 더 단단하다. 일반적인 시판 알긴산은 15~30%이다. 따라서 이들 알긴산을 서로 배합하여 최종적인 피막의 강도를 조절할 수 있다. 그리고 알긴산용액의 물성을 조절할 목적으로 카라기난(carrageenan), 젤라틴(gelatin), 한천(agar) 및 검(gum)으로 구성된 군으로부터 선택되는 하나 이상의 고분자를 사용할 수 있다. 상기 알긴산염에 칼슘이온-함유 용액을 처리하여 캡슐막을 제조할 수 있다. 알긴산은 2가 양이온(Co+2 Cu+2, Mn+2, Zn+2) 에 의해 고형의 피막을 형성하며 대표적으로는 Ca++를 사용한다.The alginic acid may be used irrespective of the mutual ratios of mannuronic acid (M) and glutaric acid (G) as main constituent components. When Na + in alginate is replaced with Ca +2 , a gel film of elasticity is formed and the glutaric acid moiety reacts with divalent cations (eg Ca +2 ). Therefore, the M / G ratio of alginic acid is an important factor in the mechanical properties of the resulting film. If the length and molecular weight of the G block are large, the mechanical properties are increased. Generally, alginic acid produced by the microorganism has a G (glutaric acid) And the resulting coating is harder. Typical commercial alginic acid is 15-30%. Therefore, the strength of the final coating can be controlled by mixing these alginic acid with each other. One or more polymers selected from the group consisting of carrageenan, gelatin, agar and gum may be used for the purpose of controlling the physical properties of the alginic acid solution. The alginate may be treated with a calcium ion-containing solution to prepare a capsule membrane. Alginic acid is a divalent cation (Co + 2 Cu +2 , Mn +2 , Zn +2 ) To form a solid coating, typically Ca ++ .
본 발명의 다른 구현예에 따르면, 상기 알긴산염 용액은 1 내지 4 질량%, 1 내지 3.5 질량%, 1 내지 3 질량%, 1.5 내지 4 질량%, 1.5 내지 3.5 질량%, 1.5 내지 3 질량%, 1.5 내지 2.5 질량% 또는 2 질량%의 알긴산염을 포함할 수 있다.According to another embodiment of the present invention, the alginate solution may contain 1 to 4 mass%, 1 to 3.5 mass%, 1 to 3 mass%, 1.5 to 4 mass%, 1.5 to 3.5 mass%, 1.5 to 3 mass% 1.5 to 2.5% by mass or 2% by mass of alginate.
상기 알긴산염 용액은 커피향 응축물 및 에스프레소 커피의 혼합물 대비 0.5 내지 2.0배, 0.7 내지 2.0배, 0.9 내지 2.0배, 1.1 내지 2.0배, 1.3 내지 2.0배, 1.4 내지 2.0배, 0.5 내지 1.9배, 0.5 내지 1.8배, 0.5 내지 1.7배, 0.5 내지 1.6배, 0.7 내지 1.9배, 0.9 내지 1.8배, 1.1 내지 1.7배, 1.3 내지 1.6배 또는 1.5배(중량 기준) 첨가될 수 있다.The alginate solution is added to the mixture of coffee flavored condensate and espresso coffee at a ratio of 0.5 to 2.0 times, 0.7 to 2.0 times, 0.9 to 2.0 times, 1.1 to 2.0 times, 1.3 to 2.0 times, 1.4 to 2.0 times, 0.5 to 1.9 times, 0.5 to 1.8 times, 0.5 to 1.7 times, 0.5 to 1.6 times, 0.7 to 1.9 times, 0.9 to 1.8 times, 1.1 to 1.7 times, 1.3 to 1.6 times, or 1.5 times (by weight).
본 발명의 일 구현예에 따르면, 상기 단계 (c)는 결착제, 증점안정제, 유화제로 구성된 군으로부터 선택되는 하나 이상의 첨가제를 추가적으로 포함할 수 있다.According to one embodiment of the present invention, the step (c) may further comprise at least one additive selected from the group consisting of a binder, a thickener, and an emulsifier.
본 명세서에서, 용어 "결착제"는 피복대상물과 코팅제 간의 결착력을 향상시켜주기 위한 첨가물이다.As used herein, the term "binder" is an additive for improving the binding force between the coating object and the coating agent.
본 발명의 일 구현에 따르면, 상기 결착제는 아가(Agar), 알지네이트(Alginates), 카라기난(Carrageenan), 퍼셀라란(Furcellaran), 구아검(Guar gum), 아라빅검(Gum Arabic), 트라칸스검(Gum tracanth), 카라야검(Karaya gum), 펙틴(Pectin), 덱스트란(Dextran), 겔란검(Gellan gum), 람산검(Rhamsan gum), 웰란검(Welan gum), 산탄검(Xanthan gum), CMC(Carboxy Methyl Cellulose), MC(Methyl Cellulose), HPMC(Hydroxy Propyl Methyl Cellulose), 프로필렌글리콜알지네이트(Propylene glycol alginate), 하이드록시프로필 구아(Hydroxypropyl guar), 전분 및 변성 전분(Modified starches)로 이루어진 군에서 선택되는 하나 이상의 결착제이다.According to one embodiment of the present invention, the binder is selected from the group consisting of Agar, Alginates, Carrageenan, Furcellaran, Guar gum, Gum Arabic, Gum tracanth, Karaya gum, Pectin, Dextran, Gellan gum, Rhamsan gum, Welan gum, Xanthan gum ), Carboxy methyl cellulose (MCC), methyl cellulose (MC), hydroxypropyl methyl cellulose (HPMC), propylene glycol alginate, hydroxypropyl guar, At least one binder selected from the group consisting of
상기 증점안정제는 커피향-함유 캡슐을 제조하기 위한 혼합물에 점착과 점도를 부여하면서 구성성분의 유화안정성, 분산안정성을 균일하게 향상시키는 기능을 부여하고, 안정제 자신은 맛은 없으나 에스프레소 커피의 과도한 쓴맛을 덜 느끼게 한다. 예를 들어, 상기 증점안정제는 카르복시메틸셀룰로오스-나트륨(Sodium Carboxy Methyl Cellulose; CMC-Na), 카제인나트륨, 한천, 구아검 또는 펙틴일 수 있으며, 이에 한정되지 않는다. 본 발명의 일 구현예에 따르면, 상기 증점안정제는 카르복시메틸셀룰로오스-나트륨이다.The above-mentioned thickening stabilizer imparts viscosity and viscosity to the mixture for producing the coffee flavor-containing capsules, and imparts the function of uniformly improving the emulsification stability and dispersion stability of the constitutional components. The stabilizer itself is not tasteless, but the excessive bitter taste . For example, the thickening stabilizer may be sodium carboxymethyl cellulose (CMC-Na), casein sodium, agar, guar gum or pectin, but is not limited thereto. According to one embodiment of the present invention, the thickening stabilizer is carboxymethylcellulose-sodium.
상기 유화제는 물과 기름과 같이 혼합되기 어려운 성질의 재료를 혼합 및 분산시키는 기능을 한다. 본 발명에서 유화제는 에스프레소 커피 특성상 지방성분 함량은 적고 대부분이 수분이므로 지용성 향기물질을 균일하게 분산시키기 위한 것으로서 HLB(Hydrophilic-Lipophilic Balance) 값의 범위가 넓은(1 ~ 20) 범위의 유화제, 값이 8 ~ 10이상으로 친수성이 강한 유화제를 사용함이 바람직하다. 글리세린 디아세틸 타르타르산-지방산 에스테르(HLB 8 ~ 10), 폴리글리세린 지방산 에스테르(HLB 1 ~ 18), 자당 지방산 에스테르(HLB 1 ~ 18), 폴리소르베이트(HLB 10 ~ 20)가 이에 해당하며, 본 발명의 일 구현예에 따르면, 상기 유화제는 자당지방산 에스테르이다.The emulsifier functions to mix and disperse materials that are difficult to mix such as water and oil. In the present invention, the emulsifier is used to uniformly disperse the fat-soluble perfume material because the fat content is low due to the nature of the espresso coffee and most of it is moisture. The emulsifier has a wide range of HLB (Hydrophilic-Lipophilic Balance) It is preferable to use an emulsifier having a hydrophilic property of 8 to 10 or more. Glycerin diacetyltartaric acid-fatty acid ester (HLB 8-10), polyglycerin fatty acid ester (HLB 1-18), sucrose fatty acid ester (HLB 1-18) and polysorbate (HLB 10-20) According to one embodiment of the invention, the emulsifier is a sucrose fatty acid ester.
단계 (d): 칼슘이온-함유 용액의 첨가Step (d): Addition of calcium ion-containing solution
마지막으로, 상기 단계 (c)의 결과물에 칼슘이온-함유 용액을 첨가하여 커피향-함유 캡슐을 제조한다.Finally, a calcium ion-containing solution is added to the result of step (c) to prepare a coffee flavor-containing capsule.
본 발명의 일 구현예에 따르면, 상기 칼슘이온-함유 용액은 1 내지 8질량%의 염화칼슘(calcium chloride), 아세트산 칼슘(calcium acetate), 아스코르브산칼슘(calcium ascorbate), 아스파르트산칼슘(calcium aspartate), 구연산칼슘(calcium citrate), 칼슘 디하이드로겐 포스페이트(calcium dihydrogen phosphate), 글루콘산칼슘(calcium gluconate), 유산칼슘 (calcium lactate), 인산칼슘(calcium phosphate), 판토텐산칼슘(calcium pantothenate), 칼슘 설페이트 하이드레이트(calcium sulfate hydrate), 칼슘 설페이트 하이드레이트(calcium sulfate dihydrate), 이인산칼슘 (dicalcium phosphate) 또는 디칼슘 포스페이트 디하이드레이트(dicalcium phosphate dihydrate)이다.According to an embodiment of the present invention, the calcium ion-containing solution may contain 1 to 8% by mass of calcium chloride, calcium acetate, calcium ascorbate, calcium aspartate, Calcium citrate, calcium dihydrogen phosphate, calcium gluconate, calcium lactate, calcium phosphate, calcium pantothenate, calcium sulfate, Calcium sulfate hydrate, calcium sulfate dihydrate, dicalcium phosphate, or dicalcium phosphate dihydrate.
본 발명의 다른 구현예에 따르면, 상기 칼슘이온-함유 용액은 1 내지 8 질량%, 1 내지 7 질량%, 1 내지 6 질량%, 1 내지 5 질량%, 2 내지 8 질량%, 3 내지 8 질량%, 2 내지 7 질량%, 2 내지 6 질량%, 3 내지 5 질량% 또는 4 질량%의 칼슘이온을 포함할 수 있다.According to another embodiment of the present invention, the calcium ion-containing solution is used in an amount of 1 to 8 mass%, 1 to 7 mass%, 1 to 6 mass%, 1 to 5 mass%, 2 to 8 mass%, 3 to 8 mass , 2 to 7% by mass, 2 to 6% by mass, 3 to 5% by mass or 4% by mass of calcium ions.
상기 칼슘이온-함유 용액의 칼슘이온 질량% 농도는 상기 알긴산염 용액의 알긴산염 질량% 농도 대비 1.5배 이상일 수 있다.The calcium ion mass% concentration of the calcium ion-containing solution may be at least 1.5 times the mass% alginate salt concentration of the alginate solution.
상기 단계 (c)의 커피향 응축물, 에스프레소 커피 및 알긴산염 용액을 혼합한 혼합물에 상기 칼슘이온-함유 용액을 첨가하여 커피향-함유 캡슐을 제조한다.The calcium ion-containing solution is added to a mixture of the coffee aroma condensate of step (c), the espresso coffee and the alginate solution to prepare a coffee flavor-containing capsule.
상기 칼슘이온-함유 용액의 양(부피)은 상기 혼합물 대비 2배 이상일 수 있다.The volume (volume) of the calcium ion-containing solution may be at least twice the volume of the mixture.
본 발명의 다른 양태에 따르면, 본 발명은 상기 커피향-함유 캡슐의 제조방법에 의해 제조된 커피향-함유 캡슐을 제공한다.According to another aspect of the present invention, there is provided a coffee flavor-containing capsule made by the process for producing the above coffee flavor-containing capsules.
본 명세서에서, 용어 "커피향-함유 캡슐"은 상기 커피향 응축물 및 에스프레소 커피를 포함하는 캡슐로 커피향 응축물과 에스프레소 커피로 구성된 코어부와 상기 코어부를 둘러싼 알긴산-칼슘이온을 포함하는 캡슐막을 포함한다.As used herein, the term "coffee flavor-containing capsule" refers to a capsule comprising the coffee flavor condensate and espresso coffee, comprising a core portion composed of coffee flavor condensate and espresso coffee, and a capsule comprising alginic acid- Film.
본 발명의 일 구현예에 따르면, 상기 커피향-함유 캡슐은 커피향 응축물및 에스프레소 커피를 75 내지 95 중량% 포함한다. 본 발명의 다른 구현예에 따르면, 상기 커피향-함유 캡슐은 커피향 응축물과 에스프레소 커피를 77 내지 95 중량%, 79 내지 95 중량%, 81 내지 95 중량%, 83 내지 95 중량%, 75 내지 93 중량%, 75 내지 91 중량%, 75 내지 89 중량%, 75 내지 87 중량%, 77 내지 93 중량%. 79 내지 91 중량%, 81 내지 89 중량% 또는 83 내지 87 중량% 포함한다.According to one embodiment of the invention, the coffee flavor-containing capsules comprise 75 to 95% by weight of coffee flavor concentrate and espresso coffee. According to another embodiment of the present invention, the coffee flavor-containing capsules comprise 77 to 95% by weight, 79 to 95% by weight, 81 to 95% by weight, 83 to 95% by weight, 75 to 91 wt%, 75 to 89 wt%, 75 to 87 wt%, and 77 to 93 wt%. 79 to 91% by weight, 81 to 89% by weight or 83 to 87% by weight.
본 발명의 일 구현예에 따르면, 상기 커피향-함유 캡슐은 10 내지 100 um, 10 내지 90 um, 10 내지 90 um, 10 내지 70 um, 20 내지 100 um, 20 내지 90 um 또는 20 내지 70 um의 크기를 가질 수 있다.According to one embodiment of the present invention, the coffee flavor-containing capsules may be in the form of a capsule containing 10 to 100 μm, 10 to 90 μm, 10 to 90 μm, 10 to 70 μm, 20 to 100 μm, 20 to 90 μm, . ≪ / RTI >
상기 커피향-함유 캡슐은 식품에 커피의 풍미, 향을 부가하기 위한 식품첨가물, 예를들어, 조미료 또는 착향료로 이용될 수 있다.The coffee flavor-containing capsules can be used as a food additive for adding flavor and aroma of coffee to foods, for example, as seasonings or flavoring agents.
본 명세서에서 용어, "조미료"는 식품의 맛을 돋우거나 기호도를 높이기 위한 식품첨가물이고, 용어 "착향료"는 식품의 향을 강화하거나 변화시켜 식용을 증대시키고 이취를 감추기 위해 사용하는 식품첨가물이다.As used herein, the term "seasoning" is a food additive for enhancing the flavor of food or increasing the degree of preference, and the term " flavoring agent "is a food additive used for enhancing or changing food's flavor and masking odor.
상기 커피향-함유 캡슐은 앞서 설명된 커피향-함유 캡슐의 제조방법에 의해 제조된 커피향-함유 캡슐이기 때문에, 이 둘 사이에 공통된 내용은 본 명세서의 과도한 복잡성을 피하기 위하여, 그 기재를 생략한다.Since the coffee flavor-containing capsules are coffee flavor-containing capsules made by the process for preparing coffee flavor-containing capsules described above, the common content between them is to omit the substrate in order to avoid the excessive complexity of the present specification do.
본 발명의 또 다른 양태에 따르면, 본 발명은 다음을 포함하는 물 없이 먹는 커피 과립 조성물을 제공한다:According to another aspect of the present invention, the present invention provides a waterless coffee granule composition comprising:
(a) 부형제;(a) an excipient;
(b) (ⅰ) 인스턴트커피 분말, 커피원두 분말 또는 이의 조합, 및 (ⅱ) 결착제를 포함하는, 상기 부형제의 표면에 코팅된 제1코팅층, 및(b) a first coating layer coated on the surface of said excipient comprising (i) instant coffee powder, coffee bean powder or a combination thereof, and (ii) a binder; and
(c) (ⅰ) 인스턴트커피 분말, 커피원두 분말 또는 이의 조합, (ⅱ) 상기 커피향-함유 캡슐 및 (ⅲ) 결착제를 포함하는, 상기 제1코팅층의 표면에 코팅된 제2코팅층,(c) a second coating layer coated on the surface of said first coating layer, comprising (i) instant coffee powder, coffee bean powder or a combination thereof, (ii) said coffee flavor-containing capsules and (iii)
본 명세서에서 용어, "부형제"는 주성분의 피복을 용이하게 하고 신속하게 크기를 성장시켜서 취급하기 쉬운 크기로 할 목적으로 첨가되는 물질이다.As used herein, the term "excipient" is a substance added for the purpose of facilitating the coating of the main component and of rapidly growing the size to make it easy to handle.
상기 부형제는 인스턴트커피 분말, 원두커피 분말 또는 이의 조합이 피복되어 물 없이 섭취 용이하도록 중량 및 부피를 유지하게 한다.The excipients are coated with instant coffee powder, ground coffee powder or a combination thereof to maintain weight and volume for easy ingestion without water.
본 발명의 일 구현예에 따르면, 상기 부형제는 감미료로서 설탕, 포도당, 스테비아, 락토오스, 말티톨, 소르비톨, 자일리톨, 사카린, 아스파탐, 아세설팜-K, 슈크랄로오스와 그외 전분, 미결정셀룰로오스, 락토오스로 구성된 군으로부터 선택되어 하나 이상으로 구성되는 원형과립 부형제이다. 감미도가 높은 합성감미료인 사카린, 아스파탐, 아세설팜-K, 슈크랄로오스는 원형 과립 부형제 중량의 0.1 ~ 1.5%의 범위로 함유된 원형 과립이다. 본 발명의 최종 완성품의 외관을 고려하여 이들 부형제는 원형 과립이 더욱 바람직하다.According to one embodiment of the present invention, the excipient is selected from the group consisting of sucrose, glucose, stevia, lactose, maltitol, sorbitol, xylitol, saccharin, aspartame, acesulfame-K, sucralose and other starch, microcrystalline cellulose, lactose ≪ / RTI > and at least one < RTI ID = 0.0 > of < / RTI > Saccharin, aspartame, acesulfame-K and sucralose, which are highly sweet synthetic sweeteners, are circular granules containing 0.1 to 1.5% of the weight of the circular granular excipient. In view of the appearance of the finished product of the present invention, these excipients are more preferably circular granules.
구체적으로는, 상기 부형제는 설탕 또는 전분이다. 보다 구체적으로는 상기 부형제는 설탕이다. 보다 더 구체적으로는, 상기 부형제는 구형백당(sugar sphere)이다.Specifically, the excipient is sugar or starch. More specifically, the excipient is sugar. More particularly, the excipient is a spherical sugar sphere.
본 발명의 커피 과립 조성물을 제조하기 위해 이용되는 부형제는 100 내지 1000 μm의 크기를 갖는다. 구체적으로는, 100 내지 900 μm, 200 내지 900 μm, 300 내지 900 μm, 400 내지 900 μm, 400 내지 800 μm, 400 내지 700 μm 또는 400 내지 600 μm의 크기를 갖는다.The excipients used to prepare the coffee granule compositions of the present invention have a size of from 100 to 1000 [mu] m. Specifically, it has a size of 100 to 900 μm, 200 to 900 μm, 300 to 900 μm, 400 to 900 μm, 400 to 800 μm, 400 to 700 μm or 400 to 600 μm.
본 발명의 커피 과립 조성물을 제조하기 위해 이용되는 부형제에 함유되는 감미료는 물없이 먹는 커피의 전체적인 향미 균형을 개선하는 효과를 발휘한다.The sweetener contained in the excipient used to prepare the coffee granule composition of the present invention exerts the effect of improving the overall flavor balance of coffee that eats without water.
상기 부형제는 제1코팅층으로 코팅된다.The excipient is coated with a first coating layer.
상기 제1코팅층은 (ⅰ) 인스턴트커피 분말, 커피원두 분말 또는 이의 조합, 및 (ⅱ) 결착제를 포함하며, 이에 한정되지 않는다.The first coating layer includes (i) instant coffee powder, coffee bean powder or a combination thereof, and (ii) a binder, but is not limited thereto.
본 명세서에서 용어, "인스턴트커피 분말(또는 인스턴트커피)"은 커피는 커피 생두를 로스팅한 후, 이를 냉각, 분쇄한 다음, 증기 또는 열탕에 통과시켜 추출하고, 원심분리기로 추출액의 찌꺼기를 제거한 후, 남은 추출액을 건조시켜 제조한 분말이다.As used herein, the term "instant coffee powder (or instant coffee)" means coffee roasted coffee beans, which are then cooled, ground, passed through a steam or hot water bath and extracted with a centrifuge, , And drying the remaining extract.
본 명세서에서 용어, "커피원두 분말(또는 커피원두)"은 로스팅한 커피 생두를 파쇄한 분말을 의미한다. 상기 커피원두 분말을 제조하기 위한 커피의 품종으로는 아라비카, 로브스터 및 아라비카와 로브스터의 교배종이 있다.As used herein, the term "coffee bean powder (or coffee bean)" refers to a powder obtained by breaking roasted coffee beans. Coffee varieties for making the coffee bean powder include arabica, lobster, and hybrids of Arabica and lobster.
본 발명의 일 구현예에 따르면, 상기 커피원두 분말은 150 um 이하의 크기를 갖는다. 본 발명의 다른 구현예에 따르면, 상기 커피원두 분말은 150 um. 100 um 또는 70 um 이하의 크기를 갖는다.According to an embodiment of the present invention, the coffee bean powder has a size of 150 μm or less. According to another embodiment of the present invention, the coffee bean powder has a volume of 150 .mu.m. 100 [mu] m or 70 [mu] m or less.
본 명세서에서, 용어 "결착제"는 피복대상물과 코팅제 간의 결착력을 향상시켜주기 위한 첨가물이다.As used herein, the term "binder" is an additive for improving the binding force between the coating object and the coating agent.
본 발명의 일 구현에 따르면, 상기 결착제는 아가(Agar), 알지네이트(Alginates), 카라기난(Carrageenan), 퍼셀라란(Furcellaran), 구아검(Guar gum), 아라빅검(Gum Arabic), 트라칸스검(Gum tracanth), 카라야검(Karaya gum), 펙틴(Pectin), 덱스트란(Dextran), 겔란검(Gellan gum), 람산검(Rhamsan gum), 웰란검(Welan gum), 산탄검(Xanthan gum), CMC(Carboxy Methyl Cellulose), MC(Methyl Cellulose), HPMC(Hydroxy Propyl Methyl Cellulose), 프로필렌글리콜알지네이트(Propylene glycol alginate), 하이드록시프로필 구아(Hydroxypropyl guar), 전분 및 변성 전분(Modified starches)로 이루어진 군에서 선택되는 하나 이상의 결착제이다.According to one embodiment of the present invention, the binder is selected from the group consisting of Agar, Alginates, Carrageenan, Furcellaran, Guar gum, Gum Arabic, Gum tracanth, Karaya gum, Pectin, Dextran, Gellan gum, Rhamsan gum, Welan gum, Xanthan gum ), Carboxy methyl cellulose (MCC), methyl cellulose (MC), hydroxypropyl methyl cellulose (HPMC), propylene glycol alginate, hydroxypropyl guar, At least one binder selected from the group consisting of
구체적으로는, 상기 결착제는 HPMC, 전분 또는 이의 조합이다.Specifically, the binder is HPMC, starch, or a combination thereof.
본 발명의 일 구현예에 따르면, 상기 제1코팅층은 인스턴트커피 분말, 커피원두 분말 또는 이의 조합 85 내지 99 중량% 및 결착제 1 내지 15 중량%를 포함한다.According to one embodiment of the present invention, the first coating layer comprises 85 to 99% by weight of instant coffee powder, coffee bean powder or a combination thereof and 1 to 15% by weight of binder.
본 발명의 다른 구현에에 따르면, 상기 제1코팅층은 인스턴트 분말 및 커피원두 분말의 조합을 포함한다. 상기 조합은 인스턴트 분말 80 내지 90 중량% 및 커피원두 분말 10 내지 20 중량%이다. 상기 조합의 인스턴트 분말은 81 내지 90 중량%, 82 내지 90 중량%, 83 내지 90 중량%, 84 내지 90 중량%, 80 내지 89 중량%, 80 내지 88 중량%, 80 내지 87 중량%, 80 내지 86 중량%, 81 내지 89 중량%, 82 내지 88 중량%, 83 내지 87 중량%, 84 내지 86 중량% 또는 85 중량%이고, 상기 조합의 커피원두 분말은 11 내지 20 중량%, 12 내지 20 중량%, 13 내지 20 중량%, 14 내지 20 중량%, 10 내지 19 중량%, 10 내지 18 중량%, 10 내지 17 중량%, 10 내지 16 중량%, 11 내지 19 중량%, 12 내지 18 중량%, 13 내지 17 중량%, 14 내지 16 중량% 또는 15 중량%이다.According to another embodiment of the present invention, the first coating layer comprises a combination of instant powder and coffee bean powder. The combination is 80-90 wt% instant powder and 10-20 wt% coffee bean powder. The instant powder of the combination may comprise 81 to 90 wt%, 82 to 90 wt%, 83 to 90 wt%, 84 to 90 wt%, 80 to 89 wt%, 80 to 88 wt%, 80 to 87 wt% Wherein the coffee bean powder in the combination is from 11 to 20% by weight, from 12 to 20% by weight, more preferably from 20 to 90% by weight, %, 13 to 20 wt.%, 14 to 20 wt.%, 10 to 19 wt.%, 10 to 18 wt.%, 10 to 17 wt.%, 10 to 16 wt.%, 11 to 19 wt. 13 to 17% by weight, 14 to 16% by weight or 15% by weight.
상기 제1코팅층을 포함하는 부형제는 1.0 내지 2.0 mm, 1.1 내지 2.0 mm, 1.2 내지 2.0 mm, 1.3 내지 2.0 mm, 1.4 내지 2.0 mm, 1.5 내지 2.0 mm, 1.0 내지 1.9 mm, 1.0 내지 1.8 mm, 1.0 내지 1.7 mm, 1.1 내지 1.9 mm, 1.2 내지 1.8 mm, 1.3 내지 1.7 mm, 1.4 내지 1.7 mm 또는 1.5 내지 1.7 mm의 크기를 갖는다.Wherein the first coating layer comprises an excipient comprising 1.0 to 2.0 mm, 1.1 to 2.0 mm, 1.2 to 2.0 mm, 1.3 to 2.0 mm, 1.4 to 2.0 mm, 1.5 to 2.0 mm, 1.0 to 1.9 mm, 1.0 to 1.8 mm, 1.0 1.1 to 1.9 mm, 1.2 to 1.8 mm, 1.3 to 1.7 mm, 1.4 to 1.7 mm or 1.5 to 1.7 mm.
본 발명의 주요한 특징은 커피향-함유 캡슐을 포함하는 제2코팅층을 포함하는 데 있다.An important feature of the present invention is that it comprises a second coating layer comprising a coffee flavor-containing capsule.
상기 제2코팅층은 (ⅰ) 인스턴트커피 분말, 커피원두 분말 또는 이의 조합, (ⅱ) 커피향-함유 캡슐 및 (ⅲ) 결착제를 포함한다.The second coating layer comprises (i) instant coffee powder, coffee bean powder or a combination thereof, (ii) a coffee flavor-containing capsule and (iii) a binder.
상기 제2코팅층은 인스턴트 분말 및 커피원두 분말의 조합을 포함한다. 상기 조합은 인스턴트 분말 80 내지 90 중량% 및 커피원두 분말 10 내지 20 중량%이다. 상기 조합의 인스턴트 분말은 81 내지 90 중량%, 82 내지 90 중량%, 83 내지 90 중량%, 84 내지 90 중량%, 80 내지 89 중량%, 80 내지 88 중량%, 80 내지 87 중량%, 80 내지 86 중량%, 81 내지 89 중량%, 82 내지 88 중량%, 83 내지 87 중량%, 84 내지 86 중량% 또는 85 중량%이고, 상기 조합의 커피원두 분말은 11 내지 20 중량%, 12 내지 20 중량%, 13 내지 20 중량%, 14 내지 20 중량%, 10 내지 19 중량%, 10 내지 18 중량%, 10 내지 17 중량%, 10 내지 16 중량%, 11 내지 19 중량%, 12 내지 18 중량%, 13 내지 17 중량%, 14 내지 16 중량% 또는 15 중량%이다.The second coating layer comprises a combination of instant powder and coffee bean powder. The combination is 80-90 wt% instant powder and 10-20 wt% coffee bean powder. The instant powder of the combination may comprise 81 to 90 wt%, 82 to 90 wt%, 83 to 90 wt%, 84 to 90 wt%, 80 to 89 wt%, 80 to 88 wt%, 80 to 87 wt% Wherein the coffee bean powder in the combination is from 11 to 20% by weight, from 12 to 20% by weight, more preferably from 20 to 90% by weight, %, 13 to 20 wt.%, 14 to 20 wt.%, 10 to 19 wt.%, 10 to 18 wt.%, 10 to 17 wt.%, 10 to 16 wt.%, 11 to 19 wt. 13 to 17% by weight, 14 to 16% by weight or 15% by weight.
상기 제2코팅층은 커피향-함유 캡슐을 인스턴트 분말 및 커피원두 분말의 조합 대비 1 내지 15 중량% 포함한다. 상기 커피향-함유 캡슐은 인스턴트 분말 및 커피원두 분말의 조합 대비 2 내지 15 중량%, 3 내지 15 중량%, 1 내지 14 중량%, 1 내지 13 중량%, 1 내지 12 중량%, 1 내지 11 중량%, 1 내지 10 중량%, 2 내지 14 중량%, 2 내지 13 중량%, 2 내지 12 중량%, 3 내지 11 중량% 또는 3 내지 10 중량% 포함된다.The second coating layer comprises 1 to 15% by weight of the coffee flavor-containing capsule relative to the combination of the instant powder and the coffee bean powder. The coffee flavor-containing capsules may contain from 2 to 15% by weight, from 3 to 15% by weight, from 1 to 14% by weight, from 1 to 13% by weight, from 1 to 12% by weight, from 1 to 11% by weight, based on the combination of instant powder and coffee bean powder %, 1-10 wt%, 2-14 wt%, 2-13 wt%, 2-12 wt%, 3-11 wt%, or 3-10 wt%.
본 발명의 일 구현예에 따르면, 상기 제1코팅층 또는 제2코팅층의 코팅은 보텀 스프레이(bottom spray) 방식 또는 로터(rotor) 방식으로 실시하는 것을 특징으로 한다. 상기 보텀 스프레이 방식은 유동층 공정(fluid bed process)의 하나로, 분무 노즐(spray nozzle)가 챔버의 바닥에 위치하여 코팅제를 분무하고 아래에서 위로 피복 대상물(예컨대, 부형제)을 순환시켜 피복하는 방식이다. 상기 로터 방식은 유동층공정의 하나로, 탄젠트 스프레이(tangential spray)라고도 하며, 디스크를 구비한 챔버에 피복 대상물을 투입하여 로터를 회전시키고 측면에서 코팅제를 분무하여 피복하는 방식이다. 로타방식은 유동이 이루어지는 제품실온도가 더 낮으므로 커피향기성분 휘발을 줄이는데 유리하다.According to an embodiment of the present invention, the coating of the first coating layer or the second coating layer is performed by a bottom spray method or a rotor method. The bottom spray method is one of a fluid bed process in which a spray nozzle is located at the bottom of the chamber to spray the coating agent and coat the coating object (e.g., excipient) by circulating the coating object from below to the bottom. The rotor system is a fluidized bed process, which is also referred to as tangential spray, in which a coating object is placed in a chamber provided with a disk to rotate the rotor and spray the coating agent on the side. Rota system is advantageous in reducing volatilization of coffee fragrance because the room temperature in which the flow is made is lower.
상기 보텀 스프레이 방식 또는 로터 방식을 실시하여 코팅제를 피복하는 경우, 인스턴트커피 분말, 원두커피 분말 또는 이의 조합, 및 결착제을 수용액에 용해시켜 코팅제를 제조할 수 있다. 구체적으로는, 상기 인스턴트커피 분말, 원두커피 분말 또는 이의 조합은 10 내지 40 중량%, 15 내지 40 중량%, 20 내지 40 중량%, 20 내지 35 중량% 또는 20 내지 30 중량% 포함된다. 구체적으로 상기 결착제는 1.0 내지 6.0 중량%, 1.5 내지 6.0 중량%, 2.0 내지 6.0 중량%, 2.5 내지 6.0 중량%, 3.0 내리 6.0 중량%, 3.0 내지 5.5 중량%, 3.0 내지 5.0 중량%, 3.0 내지 4.5 중량% 또는 3.0 내지 4.0 중량% 포함된다.When the bottom spraying method or the rotor method is used to coat the coating agent, a coating agent may be prepared by dissolving instant coffee powder, ground coffee powder or a combination thereof and a binder in an aqueous solution. Specifically, the instant coffee powder, coffee bean powder, or a combination thereof comprises 10 to 40 wt%, 15 to 40 wt%, 20 to 40 wt%, 20 to 35 wt%, or 20 to 30 wt%. Specifically, the binder contains 1.0 to 6.0 wt%, 1.5 to 6.0 wt%, 2.0 to 6.0 wt%, 2.5 to 6.0 wt%, 3.0 wt% to 3.0 wt%, 3.0 to 5.5 wt%, 3.0 to 5.0 wt% 4.5% by weight or 3.0 to 4.0% by weight.
상기 코팅제에서 인스턴트커피 분말, 원두커피 분말 또는 이의 조합, 및 결착제를 제외한 나머지 중량%는 물로 구성된다.The remaining weight percent of the instant coffee powder, coffee bean powder, or combination thereof, and binder is comprised of water.
본 발명의 일 구현예에 따르면, 상기 커피 과립 조성물은 1.0 내지 2.5 mm 크기를 갖는다. 구체적으로, 상기 커피 과립 조성물은 1.1 내지 2.5 mm, 1.2 내지 2.5 mm, 1.3 내지 2.5 mm, 1.4 내지 2.5 mm, 1.0 내지 2.4 mm, 1.0 내지 2.3 mm, 1.0 내지 2.2 mm, 1.0 내지 2.1 mm, 1.0 내지 2.0 mm, 1.0 내지 1.9 mm, 1.0 내지 1.8 mm, 1.1 내지 2.3 mm, 1.2 내지 2.1 mm, 1.3 내지 1.9 mm, 1.4 내지 1.8 mm 또는 1.5 내지 1.7 mm 크기를 갖는다.According to one embodiment of the present invention, the coffee granule composition has a size of 1.0 to 2.5 mm. Specifically, the coffee granule composition may be used in an amount ranging from 1.1 to 2.5 mm, 1.2 to 2.5 mm, 1.3 to 2.5 mm, 1.4 to 2.5 mm, 1.0 to 2.4 mm, 1.0 to 2.3 mm, 1.0 to 2.2 mm, 1.0 to 2.1 mm, 2.0 to 1.0 mm, 1.0 to 1.9 mm, 1.0 to 1.8 mm, 1.1 to 2.3 mm, 1.2 to 2.1 mm, 1.3 to 1.9 mm, 1.4 to 1.8 mm or 1.5 to 1.7 mm.
본 발명의 다른 양태에 따르면, 본 발명은 다음의 단계를 포함하는 물 없이 먹는 커피 과립 조성물의 제조방법을 제공한다:According to another aspect of the present invention, the present invention provides a process for preparing a waterless coffee granule composition comprising the steps of:
(a) 부형제의 표면에 인스턴트커피 분말, 커피원두 분말 또는 이의 조합, 및 결착제를 포함하는 제1코팅제를 코팅하는 단계; 및(a) coating a first coating comprising an instant coffee powder, a coffee bean powder or a combination thereof on the surface of the excipient, and a binder; And
(b) 단계 (a)의 결과물의 표면에 (i) 인스턴트커피 분말, 커피원두 분말 또는 이의 조합, (ii) 커피향-함유 캡슐 및 (iii) 결착제를 포함하는 제2코팅제를 코팅하는 단계.(b) coating a surface of the resultant of step (a) with a second coating comprising (i) instant coffee powder, coffee bean powder or a combination thereof, (ii) a coffee flavor-containing capsule and (iii) .
상기 물 없이 먹는 커피 과립 조성물의 제조방법은 앞서 설명된 물 없이 먹는 커피 과립 조성물을 제조하는 방법으로, 그 구성이 유사하기 때문에, 이 둘 사이에 공통된 내용은 본 명세서의 과도한 복잡성을 피하기 위하여, 그 기재를 생략한다.The above water-free coffee granule composition manufacturing method is a method for producing the above-described water-free coffee granule composition, and since the composition is similar, the common content between the two is to avoid the excessive complexity of the present invention. The description is omitted.
본 발명의 특징 및 이점을 요약하면 다음과 같다:The features and advantages of the present invention are summarized as follows:
(a) 본 발명은 물없이 먹는 커피 과립 조성물 및 이의 제조방법을 제공한다.(a) The present invention provides a coffee granule composition for eating without water and a process for its preparation.
(b) 본 발명은 휴대가 용이하고 뜨거운 물 없이 섭취할 수 있는 편리성을 가지면서 향미가 개선된 커피 과립 조성물을 제공한다.(b) The present invention provides a coffee granule composition having improved flavor and ease of portability and easy ingestion without hot water.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 "%"는 별도의 언급이 없는 경우, 고체/고체는 (중량/중량) %, 고체/액체는 (중량/부피) %, 그리고 액체/액체는 (부피/부피) %이다.Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.
실시예 1: 생두의 로스팅 및 커피향 응축물의 회수Example 1: Roasting of green beans and recovery of coffee aroma condensate
수분함유량이 10~12%로 함유되는 생원두를 로스팅하면 수분 함유량은 2~3%로 감소하며 유기물 함유량도 10~15% 감소하면서 다량의 향기물질의 손실이 발생하고, 배연용 송풍기로 발생되는 가스를 외부로 방출시킨다. 인스턴트커피 제조공정을 보면 로스팅된 원두에서 커피 추출후 농축공정에서 휘산되는 커피향을 포집하여 농축커피액과 회수된 커피향을 일정 비율로 혼합한 다음 건조공정으로 진행된다. 반면에 로스팅 공정에서 다량 생성되는 커피향은 외부로 배출시키고있다. 본원 출원에서는 로스팅기의 배연으로 버려지는 향기물질을 재활용하기 위하여, 로스터의 가스배출용 Duct에 배연시의 먼지등 배출되는 부유물 미립자(10~30 um) 제거용 프리필터(Pre-filter) 및 로스팅 과정에서 생성된 향기성분이 함유된 가스를 포집하는 응축용 콘덴서(-25 ~ -40℃ Cold trap)를 부착하여 얻어진 커피향 응축물을 캡슐제조에 사용되는 에스프레소 커피에 등량 첨가하여 사용하였다.Roasting of raw beans containing 10 ~ 12% moisture content reduces the moisture content to 2 ~ 3% and the organic matter content is also reduced by 10 ~ 15%, resulting in the loss of a large amount of fragrant material. And releases the gas to the outside. In the instant coffee making process, coffee is extracted from the roasted coffee beans, and the concentrated coffee beans are collected at the concentration process. On the other hand, the coffee aroma generated in the roasting process is discharged to the outside. In the present application, in order to recycle the fragrance material that is discarded in the flue gas of the roaster, a pre-filter for removing suspended particulate matter (10 to 30 μm), which is discharged to the dust at the time of flue gas, (-25 to -40 캜 cold trap) which collects the gas containing the fragrant components generated in the process was added to the espresso coffee used in the capsule preparation in an equal amount.
즉, 로스팅기는 오즈투크(Ozturk) 모델 OKS-5를 이용하여 생두 5 kg을 220℃에서 10분 동안 로스팅하여 로스팅된 원두커피 3,250 g 및 해동한 응축물은 1,250 g을 얻었다. 얻어진 원두커피는 아래의 에스프레소커피 추출용 및 유동층기에서 사용한 원두커피 분말 재료로 사용하며, 해동된 응축물은 1% 중량의 자당지방산 에스테르를 첨가하고 유화액을 만들어 사용하였다.That is, 5 kg of green beans were roasted at 220 ° C. for 10 minutes using Ozturk model OKS-5 to obtain 3,250 g of roasted coffee beans and 1,250 g of thawed condensate. The obtained coffee beans were used as the coffee bean coffee powder material used in the following espresso coffee extracting and fluidized bed coater, and 1% by weight of sucrose fatty acid ester was added to the thawed condensate and an emulsion was used.
실시예 2: 에스프레소 커피-함유 캡슐의 제조Example 2: Preparation of espresso coffee-containing capsules
에스프레소 커피는 실시예 1에서 얻은 로스팅 원두를 곱게 분쇄하고 분쇄물 15 g 기준 50 g의 추출물 생산조건으로, 압력은 10 bar 및 95℃ 온수로 추출하였다.The espresso coffee was finely pulverized in the roasting bean obtained in Example 1, and the extract was extracted with 10 bar and 95 캜 hot water under the conditions of producing 50 g of extract on the basis of 15 g of the pulverized product.
커피향기가 함유된 캡슐을 만들기 위하여 사용하는 알긴산나트륨의 농도(w/v)는 1~4%이고 염화칼슘용액의 농도(w/v)는 1~8%, 두 용액의 반응 후 경화시간은 10~60분의 범위, 반응액의 혼합속도는 100~1000 rpm, 반응조의 온도는 5~50℃의 범위이다. 그리고 에스프레소커피 100 g과 상기의 커피향 응축물의 유화액 100 g 기준(합계 200g 기준-1:1로 혼합)으로 결착제는 0.5 ~ 5%, 증점안정제는 0.5 ~ 3%, 유화제는 0.2 ~ 2%의 범위로 첨가하여 소요량의 알긴산 용액과 균질화한다. 즉, 에스프레소커피와 커피향 응축물의 합계 중량 기준으로 알긴산 용액의 혼합비율은 1:0.5 ~ 2.0의 범위이고, 이어서 에스프레소커피와 커피향 응축물, 3종 첨가제 및 알긴산 용액의 균질화된 최종 용액은 연동펌프를 사용하여 Spray 압력 0.5 ~ 2.5 kg/cm2, 노즐 직경 0.8 ~ 1.2 mm로 반응조에 준비된 칼슘용액 상부 표면에 분무한다. 사용하는 칼슘 용액은 커피와 혼합전의 알긴산 농도 대비 1.5배 이상 농도의 칼슘 용액을 사용하고 반응조에 준비하는 총 칼슘용액 분량은 분무용으로 준비한 알긴산-커피 균질액의 2배이상 용량이면 충분하다. 예비실험을 통하여, 경화시간 증가와 반응조의 염화칼슘 용액의 온도 상승시 만들어지는 캡슐에서 구형 형성이 증가하고 염화칼슘 용액의 농도가 높을수록 더 적은 크기의 캡슐이 제조되었다. 하기 실시예에서는 알긴산 나트륨의 농도는 2% 및 염화칼슘용액은 4.5%를 적용하였으며, 따라서 에스프레소 커피 100 g과 커피향 응축물 유화액 100 g, 즉 200 g당 호화전분 4 g, HPMC 2 g(HydroxyPropyl MethylCellulose 결착제), CMC-Na(Sodium Carboxy Methyl Cellulose 증점안정제, Stabilizer) 2 g 및 자당지방산에스테르 2 g(유화제)을 첨가하여 균질화하고, 이어서 2%(w/v) 알긴산 용액 300 g과 혼합하였다. 혼합액 510 g은 30분 동안 초음파 처리하여 기포를 제거하고, 4.5% 염화칼슘 용액 1300 g과 반응시키는 순서이다.The concentration (w / v) of sodium alginate used to make the capsule containing the coffee aroma is 1 to 4%, the concentration (w / v) of the calcium chloride solution is 1 to 8% To 60 minutes, the mixing rate of the reaction liquid is 100 to 1000 rpm, and the temperature of the reaction tank is in the range of 5 to 50 ° C. 0.5 to 5% of the binder, 0.5 to 3% of the thickener, 0.2 to 2% of the emulsifier, 100 g of the espresso coffee and 100 g of the emulsion of the coffee-flavored condensate, And homogenized with the alginic acid solution in the required amount. That is, the mixing ratio of the alginic acid solution based on the total weight of the espresso coffee and the coffee aroma condensate is in the range of 1: 0.5 to 2.0, and then the homogenized final solution of the espresso coffee, the coffee flavor condensate, the triple additive and the alginic acid solution, Use a pump to spray the upper surface of the calcium solution prepared in the reaction tank with a spray pressure of 0.5 to 2.5 kg / cm 2 and a nozzle diameter of 0.8 to 1.2 mm. The calcium solution used should be a calcium solution that is at least 1.5 times the concentration of alginic acid before mixing with coffee, and the total amount of calcium solution to be prepared in the reaction tank should be at least twice that of alginic acid-coffee homogenate prepared for spraying. Through preliminary experiments, the spherical formations were increased in the capsules formed by increasing the curing time and the temperature of the calcium chloride solution in the reaction tank, and the smaller the size of the capsules was, the higher the calcium chloride solution concentration was. In the following examples, the concentration of sodium alginate was 2% and the calcium chloride solution was 4.5%. Therefore, 100 g of espresso coffee and 100 g of emulsion of coffee flavored condensate, namely 4 g of starch per 200 g, 2 g of HPMC (HydroxyPropyl Methylcellulose , 2 g of CMC-Na (Sodium Carboxy Methyl Cellulose Stabilizer, Stabilizer) and 2 g of sucrose fatty acid ester (emulsifying agent) were added and homogenized and then mixed with 300 g of a 2% (w / v) alginic acid solution. 510 g of the mixed solution is sonicated for 30 minutes to remove bubbles and react with 1300 g of a 4.5% calcium chloride solution.
이어서 하기의 실시예에서 사용한 커피향-함유 캡슐의 제조는 에스프레소 커피 및 커피향 응축물과 알긴산 혼합물 용액 1020 g 당 4.5% 염화칼슘용액 2600 g을 반응조에 넣고 온도는 40℃로 조정하였다. 준비된 알긴산 혼합물용액은 연동펌프와 연결된 노즐을 통하여 칼슘용액 상부표면으로 분사하여 미세캡슐을 형성시키며, 칼슘용액의 교반속도는 500 rpm으로 하였다. 노즐 팁은 반응조 상부표면 3 cm 위에 위치하고 용액의 회전방향과 일치되도록 비스듬이 배치하였다. 노즐은 구경이 0.8 mm이고 분무압력은 1.0 kg/㎠ 및 15 g/min의 속도로 60~100 um 크기의 액적을 분무하였다. 분무완료 후부터 40분의 경화시간 경과 후 원심분리하여 건조 전 무게로 75 g을 수득하고, 이를 60℃ 송풍건조기에서 건조하여 커피향-함유 미세캡슐 45 g을 얻었다. 수득된 커피향-함유 미세캡슐은 클로로젠산 기준으로 커피를 평균 83.5% 함량 포집하는 것으로 분석되었으며, 건조분말의 입도 분석에서 25.2~63.5 um의 크기로 분석되었다.The preparation of the coffee flavor-containing capsules used in the following examples was carried out by adding 2600 g of a 4.5% calcium chloride solution per 1020 g of an espresso coffee and coffee flavored condensate and an alginic acid mixture solution, and the temperature was adjusted to 40 ° C. The prepared alginic acid mixture solution was sprayed onto the upper surface of the calcium solution through the nozzle connected to the peristaltic pump to form microcapsules, and the stirring speed of the calcium solution was 500 rpm. The nozzle tip was located 3 cm above the top surface of the reactor and was arranged so that it coincided with the direction of rotation of the solution. The nozzle was sprayed with a droplet size of 60 to 100 μm at a speed of 1.0 g / min and a spraying pressure of 1.0 kg / cm 2 and a diameter of 0.8 mm. After the completion of spraying, the mixture was centrifuged after a curing time of 40 minutes to obtain 75 g of a weight before drying, which was then dried in a 60 ° C air dryer to obtain 45 g of coffee flavor-containing microcapsules. The obtained coffee flavor-containing microcapsules were analyzed to collect an average of 83.5% of coffee on the basis of chlorogenic acid, and the size of the dry powder was analyzed to be 25.2 to 63.5 μm in size.
제조된 커피향-함유 미세캡슐은 아래의 실시예 3에서처럼 인스턴트 커피분말과 커피원두 분말이 혼합된 현탁액에 건조된 미세캡슐 소요량을 첨가하여 사용하거나, 건조 전 미세캡슐을 혼합커피 현탁액에 재 분산시킨 용액을 최종적으로 피복하여 사용할 수 있다.The prepared coffee flavor-containing microcapsules were prepared by adding the amount of the dried microcapsules to the suspension of the instant coffee powder and the coffee bean powder as in Example 3 below or by re-dispersing the microcapsules in the mixed coffee suspension before drying The solution may be used after being finally coated.
실시예 3: 커피향-함유 캡슐이 함유된 커피과립의 제조Example 3: Preparation of coffee granules containing coffee flavor-containing capsules
인스턴트커피 분말은 시판중인 D사의 냉동건조커피 과립을 사용하였고, 커피원두 미세분말은 실시예 1에서 얻은 로스팅 원두를 저온 초미분쇄물로 제조하여 사용하였다. 커피원두 미세분말은 로스팅된 원두를 덕산 초미립자 분쇄기(DSCH-1500)를 사용하여 분쇄하였다. 분쇄실 온도는 -5℃ 이하를 유지하여 분쇄 후 상온으로 온도 상승시 수분흡수를 최소화하였다. 분쇄물의 크기는 입에서 이물감을 느끼지 않는 범위인 100 ㎛ 이하로 설정하였다. 분쇄된 입자는 입도분석기(Beckman Coulter LS200)를 이용하였고, 입자의 범위는 78.87~18.35 ㎛의 범위로 측정되었다.The instant coffee powder was commercially available freeze-dried coffee granules of Company D, and the coffee bean fine powder was prepared by using the roasting beans obtained in Example 1 as a low-temperature ultra fine powder. The roasted coffee beans were pulverized using a Duksan ultra-fine particle pulverizer (DSCH-1500). The grinding chamber temperature was maintained below -5 ℃ to minimize the water absorption at the temperature rise after grinding. The size of the pulverized product was set to 100 탆 or less, which is a range in which the user does not feel a foreign body in the mouth. The pulverized particles were analyzed with a particle size analyzer (Beckman Coulter LS200) and the range of the particles was measured in the range of 78.87 to 18.35 μm.
원형 커피 과립을 만들기 위하여 유동층기에 투입하는 기초 시드(Seed)는 이탈리아 Ips사의 구형백당(Sugar Spheres, 수크로오스 77% 및 옥수수전분 23%)을 사용하였다. 기초시드에 코팅하는 커피는 인스턴트커피분말 85% 및 커피원두 분말 15%의 비율로 혼합된 커피(혼합커피분말)를 사용하였다.The base seed (Seed) used to make the round coffee granules was a Sugar Spheres (77% sucrose and 23% corn starch) from Ips, Italy. The coffee to be coated on the basis seed was coffee (mixed coffee powder) mixed at a ratio of 85% instant coffee powder and 15% coffee bean powder.
대조구로서 500 ㎛ 크기의 구형백당 400 g을 Bottom Spray 유동층기에 투입하고, 혼합커피분말 25%(인스턴트 분말 85%+커피원두분말 15%)의 수용액 6400 g을 조제하였다. 조제된 수용액 100 g당 HPMC(Hydroxypropylmethyl cellulose, 결착제) 2 g 및 호화전분(결착제) 1.5 g 중량을 함께 용해하여 분무하였다. 운전조건은 유동실 온도는 65~70℃, 커피 수용액 주입 속도는 초기 200 ml/hr에서 시작하여 800 ml/hr 범위로 상승시키고, 분무 압력은 초기 1 kg/㎠에서 유동화 상태를 관찰하면서 점차로 1.5~2.5 kg/㎠의 범위로 상승시켰다. 최종 크기 1.5~1.7 mm로 성장시킨 과립 2169 g(혼합커피 분말 71.6%, Sugar Spheres 18.4% 및 결착제 10% 함유)을 제조하였다.As a control, 400 g of spherical white sugar having a size of 500 μm was added to a bottom spray type fluidized bed machine to prepare 6400 g of an aqueous solution of 25% (instant powder 85% + coffee bean powder 15%) of the mixed coffee powder. For 100 g of the prepared aqueous solution, HPMC (Hydroxypropylmethyl cellulose, Binder) and 1.5 g of starch (binder) were dissolved together and sprayed. The operating conditions were as follows: the flow room temperature was 65 ~ 70 ℃, the flow rate of the coffee aqueous solution was increased from 200 ml / hr to 800 ml / hr, and the spraying pressure gradually increased to 1.5 To 2.5 kg / cm < 2 >. 2169 g of granules (71.6% of mixed coffee powder, 18.4% of Sugar spheres and 10% of binder) having a final size of 1.5 to 1.7 mm were prepared.
처리구로는 대조구의 최종 과립에 함유된 혼합커피 함량(71.6%)을 기준(1553 g)으로 실시예 2에서 제조된 건조된 커피향-함유 캡슐을 0.5%(7.8g), 1.0%(15.5g) 및 1.5%(23.3g) 무게에 해당하는 캡슐을 혼합커피 현탁액에 첨가하는 기준으로 실시하였다. 즉, 처리구별로 소요되는 혼합커피분말 25%의 현탁액 6400 g 중 85%에 해당하는 5440 g에 대조구와 동일한 수준의 결착제 2종을 첨가 및 혼합하여, 일차로 500 ㎛ 크기의 구형백당 400 g에 피복한다. 이어서 2차 피복으로서 나머지 15 에 해당하는 혼합커피분말 현탁액 960 g%(인스턴트커피 분말 204 g 및 커피원두 분말 36 g 포함)에 동일한 수준의 결착제 2종과 소요량(7.8 g(0.5%), 15.5 g(1.0%) 또는 23.3 g(1.5%))의 커피향기함유 캡슐을 첨가 및 혼합하여 제일 외층에 피복하여 최종 크기 1.5~1.7 mm의 원형과립 2177 g, 2184 g 및 2192 g을 각각 완성하였다.The dried coffee flavor-containing capsules prepared in Example 2 were mixed with 0.5% (7.8 g), 1.0% (15.5 g) of the mixed coffee content (71.6%) contained in the final granules of the control, ) And 1.5% (23.3 g) in weight of the coffee suspension. Namely, 5440 g corresponding to 85% of 6400 g of the suspension of 25% of the mixed coffee powder required for the treatment was added and mixed at the same level as the control, and 400 g of spherical white sugar . Next, the same amount of the second kind of binder and the required amount (7.8 g (0.5%), 15.5 g (0.5%)) were added to 960 g of the mixed coffee powder suspension of the remaining 15 as a secondary coating (including 204 g of instant coffee powder and 36 g of coffee bean powder) g (1.0%) or 23.3 g (1.5%)) were added to and mixed with the outer layer to complete 2177 g, 2184 g and 2192 g of circular granules having a final size of 1.5 to 1.7 mm, respectively.
얻어진 최종 완성품의 관능평가 결과는 표 1에 나타내었다.The results of the sensory evaluation of the final product thus obtained are shown in Table 1.
관능평가는 커피를 좋아하는 20대부터 60대 사이의 성인 남녀 각각 8명, 총 16명을 대상으로 사전에 교육을 시킨 후 실시하였고, 대조군으로는 커피향-함유 캡슐을 피복하지 않은 처리구를 물 없이 섭취하도록 하였다. 시료는 한 사람이 1회 0.3 g씩 섭취하며, 2회 분량을 제공하였고 평가방법은 선호도를 20점 평점법(1~4: 매우 약함, 5~8: 약함, 9~12: 보통임, 13~16: 강함, 17~20: 매우 강함)으로 평가한 결과를 표 1에 나타냈으며, 6종의 관능평가 항목에 대하여 평가하였다. 얻어진 결과는 분산분석에 의한 통계검정을 수행하였고 95% 수준에서 대조구와 처리구간의 유의성 검정을 실시하였다.Sensory evaluation was carried out after pre - training of 16 adults, 8 of each adult male and female between 20 and 60 who liked coffee. The control group was treated with water . Each sample was fed 0.3 g once with 2 doses. The evaluation method was as follows: 20-point method (1 to 4: very weak, 5 to 8: weak, 9 to 12: ~ 16: strong, 17 ~ 20: very strong). The results are shown in Table 1, and six kinds of sensory evaluation items were evaluated. Statistical analysis was done by analysis of variance and the significance test between control and treatment was conducted at 95% level.
완성품의 향기 강도 분석Analysis of fragrance intensity of finished product
만들어진 제품은 곱게 분쇄하고, 분쇄물 5 g에 95℃ 물 95 g을 가하여 밀봉 후, 10분간 일정하게 교반 하고 플라스크를 흐르는 수돗물로 식힌다. 이어서 상등액 5 ml을 취하여 20 ml의 Headspace vial에 넣은 후 40℃로 유지하면서 30분간 SPME(Solid-phase microextraction) 방식으로 실리카 섬유(Silica Fiber)에 향기를 흡착시켰다. 섬유는 Supelco 50/30 um StableFlex DVB/CAR/PDMS(Divinylbenzen/Carboxen/Polydimethylisoxane)가 피복된 섬유를 사용하였다.The resulting product is crushed finely, and 95 g of 95 deg. C water is added to 5 g of the crushed product. After sealing, the product is stirred constantly for 10 minutes and cooled with running tap water. Next, 5 ml of the supernatant was placed in a 20 ml headspace vial, and the fragrance was adsorbed onto the silica fiber by SPME (Solid-phase microextraction) for 30 minutes while maintaining the temperature at 40 ° C. The fibers were fabricated with Supelco 50/30 um StableFlex DVB / CAR / PDMS (Divinylbenzene / Carboxen / Polydimethylisoxane) coated.
분석에 사용한 기기는 HP 7890A GC(Agilent Technologics) 및 질량분석(Mass spectrometry analysis)는 HP mass selective detector 5975C(Agilent Technologics), 사용한 컬럼은 60 m * 0.25 mm * 0.25 um film thickness ZB-Wax 컬럼을 사용하였다.The instrument used was HP 7890A GC (Agilent Technologics) and mass spectrometry analysis HP mass selective detector 5975C (Agilent Technologies). The column used was a 60 m * 0.25 mm * 0.25 um film thickness ZB-Wax column Respectively.
동정한 향기 성분으로는 2-메틸부타날(2-Methylbutanal), 3-메틸부타날(3-Methylbutanal), 2,3-부탄디온(2,3-Butanedione), 3-메틸-2-부탄-1-티올(3-Methyl-2-butan-1-thiol), 2-풀푸리티올(2-Furfurylthiol), 3-머캅토-3-메틸부틸 포름산(3-Mercapto-3-methylbutyl formate), 4-하이드록시-2,5-디메틸-3(2H)-푸라논(4-Hydroxy-2,5-dimethyl-3(2H)-furanone), 2-메톡시페놀(2-Methoxyphenol ( Guaiacol )), 2-메톨시-4-비닐페놀(2-Methoxy-4-vinylphenol (4-Vinylguaiacol)) 및 2-에틸-3,5-디메틸 피라진(2-Ethyl-3,5-dimethyl pyrazine)이며, 시료에 함유된 10종의 향기성분은 각각 표준품의 RT(Retention time) 및 Mass Spectra는 Wiley library file을 이용하여 동정하였다. 3회 반복으로 실시한 향기강도는 각각 성분 피크((peak) 면적의 합(mV 면적)으로 나타내었다.The aroma components identified include 2-methylbutanal, 3-methylbutanal, 2,3-butanedione, 3-methyl-2-butane- 3-Methyl-2-butan-1-thiol, 2-Furfurylthiol, 3-Mercapto-3-methylbutyl formate, 4- Hydroxy-2,5-dimethyl-3 (2H) -furanone, 2-Methoxyphenol (Guaiacol), 2 (2-Methoxy-4-vinylphenol (4-vinylguaiacol)) and 2-ethyl-3,5-dimethyl pyrazine The retention times and mass spectra of the 10 fragrances were identified using the Wiley library file. The fragrance intensities performed in three repetitions were expressed as the sum of the peak areas of the components (mV area).
NS0.56
NS
*1.83E-08
*
*8.61E-10
*
*5.59E-13
*
*0.000133
*
*0.000137
*
증가율,%* Flavor intensity of treatment / Fragrance intensity of control
Growth rate,%
*NS: Non Significant* NS: Non Significant
표 1의 평가 결과를 전체적으로 비교하면, 커피향을 함유하는 미세캡슐을 피복한 효과가 뚜렷하게 평가되었다. 대조구와 비교하여 외관 선호도는 차이가 없는 경향을 나타내었다. 특히 커피제품에서 중요한 향미의 경우 크게 개선되는 효과를 얻었으며, 아울러 쓴맛과 신맛 평가 점수도 미세캡슐 피복함량이 증가함에 따라 증가하는 경향을 나타내었으며, 단맛은 순차적으로 감소하는 결과를 나타내었다. 일반적으로 커피의 경우 추출조건에 따라 쓴맛이 아주 강한 경향을 나타내지만, 상기의 평가 결과에서는 시드에 함유된 감미료와 첨가된 증점안정제와의 상호작용으로 쓴맛, 향미 및 신맛이 서로 융합하여 상승작용을 하는 것으로 사료된다. 따라서 총괄 선호도 평가결과에서도 이러한 경향을 나타내었다.Comparing the evaluation results in Table 1 as a whole, the effect of covering microcapsules containing coffee aroma was evaluated clearly. There was no difference in appearance preference compared to the control. Especially, significant flavor in coffee products was significantly improved. Bitter taste and sour taste scores also showed a tendency to increase with increasing microcapsule coverage, and sweetness gradually decreased. Generally, coffee has a strong bitter taste depending on the extraction conditions. However, in the above evaluation result, the bitter taste, flavor and sour taste are fused with each other by the interaction of the sweetener contained in the seed and the added thickener, Respectively. This tendency was also shown in the overall preference evaluation result.
그리고 기기분석 결과도 대조구 향기강도를 기준으로 처리구에서 순차적으로 상승하는 결과로 보아 관능평가 결과를 뒷바침하는 것으로 평가되었으며, 커피향이 함유된 미세캡슐은 활용도가 많을 것으로 사료되었다.And the result of instrumental analysis showed that the sensory evaluation result was supported by the results of the sequential rise of the treatments on the basis of the intensity of the fragrance of the control, and the microcapsules containing the coffee fragrance were considered to be highly utilized.
아울러 커피의 향기는 열에 의한 휘발성이 아주 심하므로 본 발명에서 구현된 결과를 응용하면 공정 구성상 제품온도를 40~45℃의 범위로 설정할 수 있는 유동층기 로타 방식 혹은 과립기에 의한 제조도 커피 본래의 향기 강도가 우수한 제품의 구현도 가능하다. 다만 유동층기에 의한 작업은 제품의 모양과 외부 표면이 미려한 장점이 내재한다.In addition, since the aroma of coffee is very volatile due to heat, application of the result of the present invention can be applied to a production process of a coffee beverage by a fluidized bed rotor or granulator which can set the product temperature in the range of 40 to 45 ° C. It is also possible to implement products with excellent fragrance strength. However, the work by the fluidized bed machine inherits the shape and the external surface of the product.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.
Claims (11)
(b) (ⅰ) 인스턴트커피 분말, 커피원두 분말 또는 이의 조합, 및 (ⅱ) 결착제를 포함하는, 상기 부형제의 표면에 코팅된 제1코팅층, 및
(c) (ⅰ) 인스턴트커피 분말, 커피원두 분말 또는 이의 조합, (ⅱ) 커피향-함유 캡슐 및 (ⅲ) 결착제를 포함하는, 상기 제1코팅층의 표면에 코팅된 제2코팅층,
을 포함하는 물 없이 먹는 커피 과립 조성물로서 상기 커피향-함유 캡슐은 커피 생두를 로스팅하여 커피향 응축물을 제조하는 단계; 로스팅된 커피 원두를 추출하여 에스프레소 커피를 제조하는 단계; 상기 커피향 응축물, 에스프레소 커피 및 알긴산염 용액을 혼합하여 커피향 응축물 혼합물을 제조하는 단계; 및 커피향 응축물 혼합물에 칼슘이온-함유 용액을 첨가하는 단계를 포함하는 제조방법에 의해 제조되는 것인, 물 없이 먹는 커피 과립 조성물.
(a) an excipient;
(b) a first coating layer coated on the surface of said excipient comprising (i) instant coffee powder, coffee bean powder or a combination thereof, and (ii) a binder; and
(c) a second coating layer coated on the surface of said first coating layer, said coating layer comprising (i) instant coffee powder, coffee bean powder or a combination thereof, (ii) coffee flavor-containing capsules and (iii)
Wherein the coffee flavor-containing capsules are prepared by roasting coffee beans to produce coffee flavor concentrates; Extracting roasted coffee beans to produce espresso coffee; Mixing the coffee aroma condensate, espresso coffee and alginate solution to produce a coffee aroma condensate mixture; And adding a calcium ion-containing solution to the coffee aroma condensate mixture. ≪ Desc / Clms Page number 24 >
9. The composition of claim 8, wherein the excipient is selected from the group consisting of sugar, starch, microcrystalline cellulose, lactose, Wherein the composition is at least one excipient selected from the group consisting of sorbitol and xylitol.
9. The composition of claim 8, wherein the coffee granule composition is a coffee granule composition having a size of 1.0 to 2.5 mm.
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