KR102324943B1 - Method for producing supercritical cold brew coffee with flavor - Google Patents

Method for producing supercritical cold brew coffee with flavor Download PDF

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KR102324943B1
KR102324943B1 KR1020210101184A KR20210101184A KR102324943B1 KR 102324943 B1 KR102324943 B1 KR 102324943B1 KR 1020210101184 A KR1020210101184 A KR 1020210101184A KR 20210101184 A KR20210101184 A KR 20210101184A KR 102324943 B1 KR102324943 B1 KR 102324943B1
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coffee
aroma
extraction device
supercritical
carbon dioxide
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송현
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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
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
    • A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract
    • 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
    • A23F5/02—Treating green coffee; Preparations produced thereby
    • 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
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/26—Extraction of water-soluble constituents

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Abstract

The present invention provides a method for producing supercritical cold brew coffee with good flavor. The present invention includes the steps of: immersing coffee beans in purified water and pretreating for 5 minutes with bubbled hydrogen water generated at 150 bar pressure, adding nitrogen (N2) to carbon dioxide (CO2), treating it with supercritical synthetic carbon dioxide generated at 300 bar pressure for 10 minutes, and condensing even aromatic compounds from 2℃ temperature. It includes especially extracting coffee lipids in high yield and collecting even aromatic compounds in a single space of a supercritical extraction device.

Description

향미가 높은 초임계추출 콜드브르커피 제조 방법{Method for producing supercritical cold brew coffee with flavor}Method for producing supercritical cold brew coffee with high flavor {Method for producing supercritical cold brew coffee with flavor}

본 발명은 향미가 높은 초임계추출 콜드브루커피 제조 방법에 관한 것으로서. 더욱 자세히는 열수(hot water)추출에서 발생되는 이미 이취 없이 저온에서 향미를 갖는 커피의 성분 중 특히 지질(Lipid)을 1짧은 시간에 높은 수율로 추출하고, 드라이 아로마(Dry Aroma) 웨트 아로마(Way Aroma)등의 방향 화합물 까지 포집하는 것으로, 향미가 높은 초임계추출 콜드브루커피 제조하는 방법에 관한 것이다.The present invention relates to a method for producing supercritically extracted cold brew coffee with high flavor. In more detail, lipids, in particular, among the components of coffee having flavor at low temperature without the odor generated by hot water extraction, are extracted in a short time with high yield, and dry aroma (Dry Aroma) wet aroma (Way) It relates to a method for producing supercritically extracted cold brew coffee with high flavor by collecting aromatic compounds such as Aroma).

커피의 성분은 약 500여 가지가 있으며 품종역시 다양하다 커피의 산지와 환경에 따라 커피에 함유하는 성분도 약간의 차이가 있다, 커피의 향미(flavor)는 매우 다양하고 복합적인 표현이며 커피의 가치적 측면에서 매우중요하다. 향미(flavor)평가는 향기(Aroma)와 맛(Taste)을 통하여 이루어지며 후각, 미각, 촉각의 감각적 체계를 갖고 있다. 커피의 향미(flavor)를 주도하는 커피의 지질(Lipid)은 기체가 되지도 않고 물에 잘 녹지도 않는 성분으로 커피의 지질(Lipid)은 입안에 남아 촉감을 형성하는데 그 느낌은 기름이나 점성을 띠며 이를 커피에서는 바디(Body)라 한다, 바디는 물과 비교하여 입안에서 느끼는 상대적인 감촉(Mouth feel)을 나타낸다.There are about 500 components of coffee, and the varieties are also diverse. Depending on the coffee production area and environment, the components contained in coffee are also slightly different. The flavor of coffee is a very diverse and complex expression, and the very important in terms of Flavor evaluation is performed through aroma and taste, and has a sensory system of smell, taste, and touch. The lipid of coffee, which leads the flavor of coffee, is a component that neither gasses nor dissolves well in water. In coffee, this is called body. The body represents the relative mouth feel compared to water.

커피의 질감, 바디(Body)는 음식을 씹거나 삼키고 난 후, 입안에서 느껴지는 느낌을 표현하는 것으로 대부분은 커피에 함유된 지용성 지질(Lipid)의 농도에 의해 바디감과 향미(Flavor)가 좌우 된다.The texture and body of coffee expresses the feeling in the mouth after chewing or swallowing food, and most of the body and flavor depend on the concentration of fat-soluble lipids (Lipid) contained in coffee.

커피의 마우스필(Mouthfeel)은 단단함(ferme) 부드러움(Softness) 촉촉함(Juiciness) 오일느낌(Oil)등을 감지하며 입안의 풍미의 지속성을 판단한다. 입안의 촉감은 물에 녹지 않는 고형물질 침전물 등 커피추출 후 남아있는 물질에 의해 감지되며 이것들은 커피음료의 전체적인 질감이나 촉감을 주는 역할을 하고 추출 콜로이드(Brew Colloids)를 형성하여 커피의 풍미를 만들어준다.Mouthfeel of coffee detects ferme, softness, juiciness, and oil, and judges the continuity of flavor in the mouth. The texture in the mouth is sensed by the substances remaining after coffee extraction, such as solid material deposits that do not dissolve in water, and these play a role in giving the overall texture or touch of the coffee drink and form brew colloids to create the flavor of coffee. give.

커피의 지질 /지방성분은 커피의 종류와 산지에 따라 약간씩 다르며 보통의 생두의 경우 평균 7~17% 의 지방을 함유하고 있다. 커피생두의 지방성분은 커피나무가 잘 자라도록 하는 것으로 커피의 씨앗의 싹이 잘날 수 있도록 하기위한 커피의 영양소이다. 보통 커피 지방은 실온보다 높은 온도에서 오일로 변하며 버터나 목화유의 구성과 비슷하다.The lipid/fat component of coffee varies slightly depending on the type of coffee and the production area, and average green coffee beans contain 7~17% of fat. The fat component of green coffee beans is what makes coffee trees grow well, and it is the nutrient of coffee for the seeds of coffee to germinate well. Usually coffee fat turns into oil at temperatures above room temperature and is similar in composition to butter or cotton oil.

Figure 112021501979367-pat00001
Figure 112021501979367-pat00001

Figure 112021501979367-pat00002
Figure 112021501979367-pat00002

comment : 위의 표에서 확인할 수 있듯이 그린빈(Green bean)에서 중요한 커피의 지질은 유지, 왁스 스테롤류, 탄화수소 유도체 등이다.comment: As can be seen from the table above, the important coffee lipids in green beans are oils and fats, wax sterols, and hydrocarbon derivatives.

<커피의 관능평가 또는 감각평가><Sensory evaluation or sensory evaluation of coffee>

커피를 만드는 과정에서 커피 플레이버(Flavor)는 매우다양하고 복합적이며 커피의 가치적 측면에서 매우중요하다. 플레이버 평가는 향기(Aroma)와 맛(Taste)을 통하여 이루어지며 후각, 미각, 촉각의 감각체계를 갖는다.In the process of making coffee, coffee flavor is very diverse and complex, and it is very important in terms of the value of coffee. Flavor evaluation is done through aroma and taste, and has a sensory system of smell, taste, and touch.

커피의 향기성분 구성은 다음과 같다.The composition of the aroma components of coffee is as follows.

Figure 112021501979367-pat00003
분쇄되어 나오는 향기
Figure 112021501979367-pat00003
scent of crushed

드라이 아로마(Dry Aroma)또는 프레그런스(Fragrance)라 불리며, 분쇄하여 가루상태에서 나오는 향을 말한다.It is called Dry Aroma or Fragrance, and it refers to the fragrance that comes out of a powder state after being pulverized.

Figure 112021501979367-pat00004
추출되어 나오는 향기
Figure 112021501979367-pat00004
scent that is extracted

컵 아로마(cup Aroma)또는, 웨트 아로마(Wat Aroma)라 불리며, 물과 접촉하여 커피액 표면에서 나오는 향을 말한다.It is called cup aroma or wet aroma, and refers to the aroma that comes out of the surface of the coffee liquid when it comes into contact with water.

Figure 112021501979367-pat00005
마실 때 느껴지는 향기
Figure 112021501979367-pat00005
scent when drinking

노즈(Nose)라고 불리며, 입안에서 느껴지는 향기로 액체커피 중에 함유되어 있는 유기성분이 기체화된 향의로 나오면서 느끼는 향을 말한다.It is called Nose, and it is a fragrance that is felt in the mouth.

Figure 112021501979367-pat00006
마신 후 남는 향기
Figure 112021501979367-pat00006
scent left after drinking

애프터 테이스트(Aftertaste)라고 불리며 입안으로 삼키고 난 뒤 입천장 및 목뒤에 머물고 있는 향을 말한다.It is called aftertaste and refers to the scent that stays on the roof of the mouth and the back of the throat after swallowing.

- 향신료의 스파이시한 향기나 씨앗 또는 로스팅 과정에서 생성되는 피라진 화합물에 의해 쓴맛이나 초코릿 등의 향기를 연상시킨다.- Spicy scent of spices or seeds or pyrazine compounds generated during roasting reminiscent of bitter taste or scents such as chocolate.

:spicy, Turpeny, Chocolate:spicy, Turpeny, Chocolate

위의 4가지 커피의 향기를 모두 합하여 부케(Bouquet)fkrh gksek.By combining all the aromas of the above four coffees, the bouquet (Bouquet) fkrh gksek.

드라이 아로마(Dry Aroma)는 커피에 물을 붓기전 분쇄원두 상태에서 풍기는 향을 가리킨다.Dry aroma refers to the aroma emitted from the ground beans before pouring water into the coffee.

웨트 아로마(Way Aroma) 커피에 물을 더했을 때 생기는 향을 가리킨다.Wet aroma refers to the aroma produced when water is added to coffee.

부케(Bouquet)를 평가 할 때는 향기의 강도가 중요하며 향기를 이루는 유기화합물의 풍부함과 세기가 척도가 된다.When evaluating a bouquet, the intensity of the fragrance is important, and the abundance and intensity of organic compounds that make up the fragrance are the measure.

< 플레이버 평가의 5대요소><Five elements of flavor evaluation>

Figure 112021501979367-pat00007
. Balance(밸런스)는 플레이버(flavor)를 형성하는 데 있어 어느 하나만의 특징이 아닌 전체적 조화와 밸런스의 강약 등을 테이스팅(tasting) 한다
Figure 112021501979367-pat00007
. Balance is tasting the overall harmony and balance strength, not just one characteristic, in forming a flavor.

Figure 112021501979367-pat00008
. Sour(신맛)은 플레이버(flavor)를 구성하는 중요한 요소로 산뜻한 산미를 표현 한다
Figure 112021501979367-pat00008
. Sour (sour) is an important component of flavor and expresses fresh acidity.

Figure 112021501979367-pat00009
. Body(바디감)커피를 마셨을 때 입안에서 느껴지는 감촉의 농도로 복잡한 요소를 가지고 있지만 산도와 함께 커피의 플레이버에 중요한 요소이다.
Figure 112021501979367-pat00009
. Body The concentration of texture felt in the mouth when drinking coffee has a complex element, but it is an important factor in the flavor of coffee along with acidity.

Figure 112021501979367-pat00010
. Aroma(아로마)분쇄된 커피의 향에 있는 프레그런스와 추출액으로부터 형성된 아로마로 구성되며 프레그런스와 아로마를 합한 표현이다.
Figure 112021501979367-pat00010
. Aroma consists of the fragrance in the aroma of the ground coffee and the aroma formed from the extract, and is an expression of combining the fragrance and aroma.

Figure 112021501979367-pat00011
. After Taste(잔향)에프터테이스트는 커피를 마신 후에 느끼는 풍미와 잔향을 평가 한다
Figure 112021501979367-pat00011
. After Taste (Reverberation) After taste evaluates the flavor and reverberation felt after drinking coffee.

커피를 열수추출(hot water extraction)추출 한 후 남은 커피의 박을 보면 실제 적으로 수용성외에 지방성 지질(lipids)이 커피의 박에 다량으로 남아있으며 찬물에서 추출하는 콜드브루 커피에서는 더욱 그러하다.If you look at the gourd of coffee remaining after hot water extraction of coffee, in fact, in addition to water solubility, a large amount of fatty lipids remain in the gourd of coffee, especially in cold brew coffee extracted from cold water.

커피 추출방법How to brew coffee

SCAA(미국 스페셜티 커피 협회)의 커피 추출방법 분류에 따르면 크게나누어 다음과 같은 두 가지 분류 방법이 있다According to the SCAA (American Specialty Coffee Association) classification of coffee extraction methods, there are two classification methods as follows.

① 침지 식(침출 식) 터키커, 보일링, 프렌치프레스, 커피 비긴, 퍼콜레이터, 배큠 브로어. 추출 용기에 분쇄된 커피를 넣고 뜨거운 물을 부어 가루를 담그거나 찬물을 넣고 가열하여 커피성분을 추출하는 방식① Immersion type (leaching type) turkey, boiling, French press, coffee starter, percolator, vacuum brewer. A method of extracting coffee components by putting ground coffee in an extraction container and pouring hot water to soak the powder or by heating with cold water.

② 투과 식(여과 식) 커피 메이커, 드립식 커피, 더치커피, 커피언, 모카포트, 에스프레소. 여과지나 금속으로 된 필터를 통해 커피성분을 추출하는 방식이 있다.② Permeable (filtration) coffee maker, drip coffee, Dutch coffee, coffee eon, moka pot, espresso. There is a method of extracting coffee ingredients through filter paper or a metal filter.

찬물에서 우려낸 커피를 서양에서는 콜드브루 커피(cold Brew Coffee) 일본에서는 더치커피(Dutch coffee)라고 부르고 있다. 찬물에서 24시간 내지 48시산 추출하여 보통 10일정도 숙성하여 마시는 커피로 맛은 좋은데 찬물 추출이어서 커피의 지질/지방의 추출이 거의 이루어지지 않아 향미의 표현이 약하며, 상온에서 오랜 시간 추출되어 잡균의 번식을 초래하는 최대의 결점이 있다.Coffee brewed in cold water is called cold brew coffee in the West and Dutch coffee in Japan. Coffee is extracted from cold water for 24 hours to 48 hours and aged for 10 days. There is the greatest defect that causes reproduction.

커피의 지질/지방은 커피의 향미(Flavor)를 갖는 중요한 역할을 한다, 이 또한 커피의 가치를 평가하는 향(Aroma)을 표현하는 중요한 요소다.The lipid/fat of coffee plays an important role in having the flavor of coffee, which is also an important factor in expressing the aroma that evaluates the value of coffee.

커피의 지방/지질의 함량에 따라 Thin - Smooth - Creamy-Buttery 순으로 표현하며, 고형성분에 따라 Thin - Light - Heavy -Thick 순으로 표현 한다.According to the fat/lipid content of coffee, it is expressed in the order of Thin - Smooth - Creamy - Buttery, and according to the solid component, it is expressed in the order of Thin - Light - Heavy - Thick.

종래의 커피추출 방법은 여러 가지가 제안 되고 있다. 대한민국특허 제10-0442917호 커피추출방법과 제품에는 가용성 커피고형물의 역류 추출방법이 개시되고 있으며, 대한민국특허출원 제10-1989-0016081호 초임계유체를 이용한 카페인 제거 방법이 있으며, 대한민국특허출원 제10 0064635호에 커피의 가수분해 및 오일추출을 동시에 행하는 방법에는 커피 찌꺼기를 수중에서 슬러리 화하고 이 슬러리를 산성화 시킨 후, 이 슬러리에 오일용매를 분산시켜 고온에서 짧은 시간에 커피찌꺼기를 가수분해함에 동시에 커피 오일을 추출하는 것을 개시하고 있다. 또한, 대한민국등록특허 제10-0191938호 가용성 커피의 제조방법에는 약 1.8mm의 입도를 갖는 로우스트 커피 분말을 여과기에 포화증기로 처리하여 필수방향선 성분을 불리하고 분리된 방향성 선분을 응축물로서 얻고 나머지 로우스트 커피를 고압에서추출하고 적어도 2개 여과기를 사용하여 1차 추출하고 압력이완을 통해 증발된 부분을 방향응축 시켜 방향응축물로서 더 얻고 증발되지 않는 부분을 3차 추출물로 얻으며 2차추출물 3차 추출물을 임으로 조합한 후, 액체 또는 초임계CO2로 고압에서 추출하고 추출된 부분을 버리는 등을 제안하고 있다, 단순히 말하여 커피는 열수추출을 번복하면 커피에 중요한 향미를 잃게 되며 추출 과정이 복잡할수록 방향성 화합물까지 잃게 된다. 향미를 저해하는 셀룰로로스가 증가하게 된 다Various conventional coffee extraction methods have been proposed. Korean Patent No. 10-0442917 coffee extraction method and product discloses a countercurrent extraction method of soluble coffee solids, and Korean Patent Application No. 10-1989-0016081 has a method of removing caffeine using a supercritical fluid. 10 0064635 describes the method of simultaneously hydrolyzing coffee and extracting oil, slurries the coffee grounds in water, acidifies the slurry, and disperses the oil solvent in the slurry to hydrolyze the coffee grounds in a short time at high temperature. At the same time, coffee oil extraction is disclosed. In addition, in Korea Patent No. 10-0191938 No. 10-0191938 method for producing soluble coffee, roast coffee powder having a particle size of about 1.8 mm is treated with saturated steam in a filter to remove essential aromatic components and the separated aromatic line segments are used as condensate. The remaining roast coffee is extracted at high pressure, first extracted using at least two filters, and the portion evaporated through pressure relaxation is aroma condensed to obtain more as aroma condensate, and the non-evaporated portion is obtained as a tertiary extract. After arbitrarily combining the extract tertiary extract, it is proposed to extract at high pressure with liquid or supercritical CO2 and discard the extracted portion. The more complex it is, the more aromatic compounds are lost. Cellulose, which inhibits flavor, increases.

이와 같이 여러 방법이 제안되고 있으나 상기와 같은 열수추출에서 발생되는 이미 이취가 발생되며 복잡한 여러 과정을 거치면서 셀룰로오스만 증가하여 향미를 잃게 된다,Although several methods have been proposed as described above, the off-flavor generated in the hot water extraction as described above is already generated, and only the cellulose increases through complex processes, resulting in loss of flavor.

또한In addition

본 발명은 열수 추출(hot water extraction)에서 발생되는 이미 이취 없이, 향미를 갖는 커피의 성분 중 특히 지질(lipids)을 높은 수율로 추출하고, 방향 화합물인 드라이 아로마(dry Aroma) 및 웨트 아로마(Wat Aroma)까지 포집하여, 향미가 높은 콜드브루 커피 제조방법을 제공하고자 한다.The present invention extracts lipids, particularly lipids, among the components of flavored coffee in a high yield without the odor already generated in hot water extraction, and provides dry aroma and wet aroma, which are aromatic compounds. Aroma) to provide a method for producing cold brew coffee with high flavor.

본 발명자는 상기한 과제를 해결하기 위하여 다음과 같은 해결하였다.The present inventors have solved the following problems in order to solve the above problems.

(1) 온도4℃의 초임계추출장치에 정제수 30L을 충전처리 하는 1단계;(1) Step 1 of charging 30L of purified water in a supercritical extraction device with a temperature of 4°C;

(2) 상기 1단계 후, 상기 1단계 초임계추출장치의 정제수에 원두커피 5kg을 침지처리 하는 2단계;(2) a second step of immersing 5 kg of coffee beans in the purified water of the first step supercritical extraction device after the first step;

(3) 상기 2단계 후, 상기 2단계 원두커피가 침지된 초임계추출장치에 수소 0.03g을 충전처리 하는 3단계;(3) after the second step, a third step of charging 0.03 g of hydrogen into the supercritical extraction device in which the second step coffee is immersed;

(4) 상기 3단계 후, 상기 3단계 수소가 충전된 초임계추출장치의 온도 4℃에서 150bar압력으로 처리하여 생성된 버블 수소수(bubble hydrogen water)로 5분간 처리하는 4단계;(4) after the third step, the fourth step of treating with bubble hydrogen water produced by treating the supercritical extraction device at a temperature of 4° C. and a pressure of 150 bar in the third step for 5 minutes;

(5) 상기 4단계 후, 상기 4단계 버블 수소수(bubble hydrogen water)로 처리한 초임계추출장치에 이산화탄소 5Kg에 질소 5g을 충전처리 하는 5단계;(5) a fifth step of charging 5 kg of carbon dioxide and 5 g of nitrogen in the supercritical extraction apparatus treated with the fourth step bubble hydrogen water after the fourth step;

(6) 상기 5단계 후, 상기 5단계 이산화탄소(CO2), 질소(N2)를 충전한 초임계장치의 온도 37℃에서 300bar압력으로 처리하여 생성된 초임계합성이산화탄소로 10분간 처리하는 6단계;(6) after the 5th step, the 5th step of carbon dioxide (CO2), nitrogen (N2) of the supercritical device filled with a temperature of 37 ℃ treatment with 300 bar pressure, a 6 step of processing for 10 minutes with supercritical synthetic carbon dioxide;

(7) 상기 6단계 후, 상기 6단계 초임계추출장치의 온도를 -2℃로 낮추어 커피의 드라이 아로마(dry Aroma)및 웨트 아로마(Wat Aroma)를 응축처리 하는 7단계;(7) after step 6, lowering the temperature of the step 6 supercritical extraction device to -2°C to condense dry aroma and wet aroma of coffee;

(8) 상기 7단계 후, 상기 7단계 커피 드라이 아로마(Dry Aroma) 및 웨트 아로마(Way Aroma)가 응축 처리된 초임계추출장치의 압력을 낮추어 커피를 병 입(Bottling)처리하는 8단계; 상기 8단계 전체공정을 초임계추출장치의 밀폐된 단일공간에서 커피의 성분 중 특히 지질(lipid)을 높은 수율로 추출하고 방향화합물인 드라이 아로마(Dry Aroma) 및 웨트 아로마(Way Aroma)까지 포집하는 것으로, 향미가 높은 초임계추출 콜드브루 커피 제조 방법을 제공 한다.(8) after the 7th step, the 8th step of bottling the coffee by lowering the pressure of the supercritical extraction device in which the 7th step coffee dry aroma (Dry Aroma) and the wet aroma (Way Aroma) are condensed; In the eight-step entire process, in a single closed space of the supercritical extraction device, especially lipids among coffee components are extracted in high yield, and even dry aroma and wet aroma, which are aromatic compounds, are collected. As such, it provides a method for producing supercritically extracted cold brew coffee with high flavor.

또한, 본 발명에 따른 제조방법으로 향미가 높은 초임계추출 콜드브루 커피를 제공한다.In addition, it provides a supercritically extracted cold brew coffee with high flavor by the manufacturing method according to the present invention.

아울러, 본 발명에 따른 제조방법으로 제조된 커피를 동결 건조하여 향미가 높은 초임계추출 분말커피를 제공한다.In addition, freeze-drying the coffee prepared by the manufacturing method according to the present invention provides a supercritically extracted powder coffee with high flavor.

본 발명에 따른 방법으로 추출한 커피 지질(coffee lipid)함량이 일반 콜드브루커피(cold brew coffer)에 비하여 21배, 초임계이산화탄소(SC-CO2)추출 콜드브루커피에 비하여 3.1배 이상 추출되고 방향성 화합물인 드라이 아로마(Dry Aroma) 및 웨트 아로마(Way Aroma)까지 포집되어, 향미가 높은 초임계추출 콜드브루커피 제조 방법을 제공한다.The coffee lipid content extracted by the method according to the present invention is 21 times higher than that of general cold brew coffee, 3.1 times higher than that of supercritical carbon dioxide (SC-CO2) extracted cold brew coffee, and aromatic compounds It provides a method for producing supercritically extracted cold brew coffee with high flavor by collecting dry aroma and wet aroma.

또한, 본 발명에 따른 제조방법으로 추출한 커피를 냉동건조 하여 향미가 높은 초임계추출 분말커피를 제공한다.In addition, the coffee extracted by the manufacturing method according to the present invention is freeze-dried to provide supercritically extracted powder coffee with high flavor.

도 1은, 도1-(1)일반적인 방법으로 추출한 콜드브루커피, 도1-(2)초임계이산화탄소추출 콜드브루커피, 도1-(3)초임계합성이산화탄소추출 콜드브루커피의 관능검사(Cup Profile)평가를 나타낸 그래프이다.
도 2는, 37℃ 온도에서 초임계이산화탄소유체 확산계수를 나타낸 그래프이다,
도 3은, 37℃ 온도에서 초임계이산화탄소유체와 초임계합성이산화탄소유체의 확산계수를 비교한 그래프이다.Figure 1, Figure 1-(1) cold brew coffee extracted by the general method, Figure 1- (2) supercritical carbon dioxide extraction cold brew coffee, Figure 1- (3) sensory test of supercritical synthetic carbon dioxide extraction cold brew coffee ( Cup Profile) is a graph showing evaluation.
2 is a graph showing the diffusion coefficient of supercritical carbon dioxide fluid at a temperature of 37 ℃,
3 is a graph comparing the diffusion coefficients of a supercritical carbon dioxide fluid and a supercritical synthetic carbon dioxide fluid at a temperature of 37°C.

본 발명의 명세서에 기재된 용어는 발명자 그 자신의 발명을 가장 최선의 방법으로 설명하기 위하여 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야한다.The terms described in the specification of the present invention should be interpreted as meanings and concepts consistent with the technical idea of the present invention based on the principle that the concept of terms can be appropriately defined in order to explain the inventor's own invention in the best way. do.

따라서 본 발명에 기재된 실시 예와 실험에는 본 발명의 가장 바람직한 일시 예 이며 본 발명의 기술적 사상을 모두 대변하는 것은 아니다Therefore, the examples and experiments described in the present invention are the most preferred examples of the present invention and do not represent all of the technical spirit of the present invention.

본 발명에 사용되는 초임계추출장치(한국생화학연구원재작)재원: 용량 60L(SU316+INC625) 압력500bar, 초고압압축기(Air-driven gas booster pump, Model: DGA100 Max pressure:800 bar)장착, 초고압CO2펌프(Germany, Hydraulic Diaaphragm pump Orlita＠ MH-prominent.압력 400bar)장착. 고압워터펌프(마그네틱펌프MD-1H-S4-LK)장착.Supercritical extraction device used in the present invention (reproduced by Korea Institute of Biochemistry) Resource: Capacity 60L (SU316+INC625) Pressure 500bar, Ultra-high pressure compressor (Air-driven gas booster pump, Model: DGA100 Max pressure:800 bar) equipped, ultra-high pressure CO2 Pump (Germany, Hydraulic Diaphragm pump [email protected] 400bar) is installed. Equipped with high pressure water pump (magnetic pump MD-1H-S4-LK).

본 발명에 사용한 커피는 인도네시아 자바에서 생산한 아라비카(Arabica)커피콩을 구입하여 ACAA분류법에 의한 Moderately Dirk 45/34, Tile#45 단계에서 로스팅(Roasting)한 원두를 사용하였다.For the coffee used in the present invention, Arabica coffee beans produced in Java, Indonesia were purchased and roasted in the Moderately Dirk 45/34 and Tile #45 steps according to the ACAA classification method were used.

<실시 예 1><Example 1>

(1) 초임계추출장치(Supercritical Fluid extraction system/용량 60L/500bar)에 정제수 30L을 (고압워터펌프, 마그네틱펌프 MD-1H-S4-LK이용하여)충전처리 하는 1단계;(1) Step 1 of charging 30L of purified water (using a high-pressure water pump and a magnetic pump MD-1H-S4-LK) to a supercritical fluid extraction system/capacity 60L/500bar;

(2) 상기 1단계 후, 상기 1단계에서 정제수 30L을 충전한 초임계추출장치에 원두커피 5kg을 침지처리 하는 2단계;(2) a second step of immersing 5 kg of coffee beans in a supercritical extraction device filled with 30L of purified water in the first step after the first step;

(드라이 아로마(Dry Aroma) 및 웨트 아로마(Way Aroma)의 방향 화합물의 방사를 막기 위하여 분쇄하지 않은 원두를 사용하였다)(Unpulverized coffee beans were used to prevent the emission of aromatic compounds of dry aroma and wet aroma)

(3) 상기 2 단계 후, 상기 2단계에서 원두커피를 침지한 초임계추출장치에 수소 0.03g을 (고압CO2펌프(Orlita＠ MH-prominent.이용하여) 충전처리 하는 3단계;(3) a third step of charging 0.03 g of hydrogen (using a high pressure CO2 pump (Orlita@MH-prominent.)

(4) 상기 3단계 후, 상기 3단계에서 수소 0.03g을 충전한 초임계추출장치를 150bar압력으로 (Air-driven gas booster pump(Model: DGA100/Max pressure:800bar,이용하여)처리하여 생성된 버블수소수(bubble hydrogen water)로 원두커피를 5분간 처리하는 4단계;(4) After the 3rd step, the supercritical extraction device filled with 0.03g of hydrogen in the 3rd step was processed at a pressure of 150bar (Air-driven gas booster pump (Model: DGA100/Max pressure:800bar, using) to generate Step 4 of treating coffee beans with bubble hydrogen water for 5 minutes;

(5) 상기 4단계 후, 상기 4단계에서 버블수소수(bubble hydrogen water)로 원두커피를 처리한 초임계추출장치에 이산화탄소(CO2)5kg 질소(N2)5g을(고압CO2펌프,Germany, Hydraulic Diaaphragm pump Orlita@ MH-prominent, 압력400bar.이용하여) 충전처리 하는 5단계;(5) After the 4th step, carbon dioxide (CO2)5kg nitrogen (N2)5g (high pressure CO2 pump, Germany, Hydraulic Diaaphragm pump Orlita@ MH-prominent, pressure 400bar.) 5 steps of filling process;

(6) 상기 5단계 후, 상기 5단계에서 이산화탄소 5kg에 질소5g을 충전 처리한 초임계추출장치의 온도 37℃에서 300bar압력으로(AIR-driven gas booster pump, Model: DGA100/MAX pressure:8oobar.이용하여)처리하여 생성된 초임계합성이산화탄소로 10분간 처리하는 6단계;(6) After the 5th step, in the 5th step, the temperature of the supercritical extraction device filled with 5g of nitrogen and 5kg of carbon dioxide was performed at a temperature of 37°C and a pressure of 300bar (AIR-driven gas booster pump, Model: DGA100/MAX pressure:8oobar. 6 step of treating with supercritical synthetic carbon dioxide produced by the treatment for 10 minutes;

(7) 상기 6단계 후, 상기 6단계 초임계추출장치의 온도를 -2℃로 낮추어 커피의 드라이 아로마(Dry Aroma)및 웨트 아로마(Wry Aroma)을 응축(condensation)처리하는 7단계;(7) after step 6, lowering the temperature of the step 6 supercritical extraction device to -2°C to condense dry aroma and wet aroma of coffee;

(초임계추출장치의 압력을 낮추는 과정에서 방향 화합물인 드라이 아로마(Dry Aroma, 웨트 아로(Way Aroma)의 방사를 막기 위하여 초임계장치의 온도를 -2℃온도로 처리 하였다).(In the process of lowering the pressure of the supercritical extraction device, the temperature of the supercritical device was treated at -2°C to prevent the emission of dry aroma (Way Aroma), an aromatic compound).

(8) 상기 8단계 후, 상기 7단계 커피 드라이 아로마(Dry Aroma) 및 웨트 아로마)Way Aroma)가 응축된 초임계추출장치의 압력을 낮추어 커피를 병 입(Bottling)처리하는 8단계;(8) after step 8, step 8 of bottling coffee by lowering the pressure of the supercritical extraction device in which the step 7 coffee dry aroma (Dry Aroma) and wet aroma) Way Aroma) is condensed;

상기 8단계; 전체공정을 초임계추출장치의 밀폐된 단일공간에서 커피의 성분 중 특이 지질(lipid)을 높은 수율로 추출하고, 방향 화합물인 드라이 아로마(Dry Aroma) 및 웨트 아로마(Way Aroma)까지 포집하는 것으로, 향미가 높은 초임계추출 콜드브루커피 제조 방법을 제공 한다Step 8; The whole process is to extract specific lipids from coffee ingredients in a high yield in a closed single space of the supercritical extraction device, and to collect dry aroma and wet aroma, which are aromatic compounds, Provides a method for producing supercritically extracted cold brew coffee with high flavor

또한, 본 발명에 따른 제조방법으로 향미가 높은 초임계추출 콜드브루커피를 제공한다.In addition, it provides a supercritically extracted cold brew coffee with high flavor by the manufacturing method according to the present invention.

아울러, 본 발명에 따른 제조방법으로 높은 콜드브루 커피를 냉동건조 하여 향미가 높은 초임계추출 분말커피를 제공 한다,In addition, by freeze-drying high cold brew coffee by the manufacturing method according to the present invention, supercritically extracted powder coffee with high flavor is provided.

커피의 지질(Lipids) 함량을 분석하기 위하여 1). 일반방식으로 추출한 콜드브루커피 2). 초임계이산화탄소로 추출한 커피 3). 본 발명에서 따른 방법의 초임계합성이산화탄소로 추출한 커피를 실험하였다.To analyze the lipids (Lipids) content of coffee 1). Cold brew coffee brewed in the normal way 2). Coffee extracted with supercritical carbon dioxide 3). Coffee extracted with supercritical synthetic carbon dioxide of the method according to the present invention was tested.

<실시 예 2><Example 2>

<일반 콜드브루 커피 추출 방법><General cold brew coffee extraction method>

1) 본 실시에서 사용한 원두커피는 로스팅 분류법 SCAA분류법에 의한 Moderately Dirk45/35 Tile#45 단계로 로스팅 원두커피 500g을 정제수 3L에 37℃온도의 정제수에 24시간 침지하여 추출한 콜드브루 커피를 150ml 시험관에 100ml를 가각 10개를 나누어 원심분리기(UNION 55R, Hanil Sciend)로 3500~5500RPM 으로 5~6분 처리하여 상등 액을 분리하여 진공 동결 건조기(LABOTEC.CO.,LTD/냉각선반온도: -5℃이하)에서 건조하여 커피의 지질(Lipids) 함량을 정량하였다.1) The coffee beans used in this practice were immersed in 3L of purified water in purified water at 37°C for 24 hours in a Moderately Dirk45/35 Tile#45 step according to the roasting classification method SCAA classification method. Cold brew coffee extracted by immersion in 150ml test tube Divide 100ml into 10 each, and process with a centrifuge (UNION 55R, Hanil Sciend) at 3500~5500RPM for 5~6 minutes to separate the supernatant and vacuum freeze dryer (LABOTEC.CO.,LTD/cooling shelf temperature: -5℃ The lipids (Lipids) content of coffee was quantified by drying in the following).

<실시 예 3><Example 3>

<초임계이산화탄소 추출방법><Supercritical carbon dioxide extraction method>

실시 예1 에서 실험에 사용한 동일한 커피는 사용하였다.The same coffee used in the experiment in Example 1 was used.

로스팅 원두커피 500g을 정제수 3L에 37℃온도에서 300bar압력에서 생성한 이산화탄소로 10분간 처리한 콜드브루 커피를150ml 시험관에 100ml를 각각 10개를 나누어 원심분리기(UNION 55R, Hnail Sciene lid)에서 3000~3500RPM으로 5~6분 처리하여 상등 액을 분리하여 진공 동결건조기(LABOTEC.CO.,LTD/냉각선반온도: -5℃이하)에서 건조하여 커피의 지질(Lipids)함량을 정량 하였다.Cold brew coffee made by processing 500g of roasted coffee in 3L of purified water with carbon dioxide generated at 37℃ temperature and 300bar pressure for 10 minutes is divided into 10 pieces of 100ml each in a 150ml test tube. The supernatant was separated by treatment at 3500RPM for 5-6 minutes and dried in a vacuum freeze dryer (LABOTEC.CO., LTD/cooling shelf temperature: -5℃ or less) to quantify the lipids content of coffee.

<초임계합성이산화탄소 추출방법><Supercritical Synthetic Carbon Dioxide Extraction Method>

본 발명의 방법에 따른 방법으로 추출한 커피를 150ml 시험관에 100ml를 각각 10개를 나누어 원심분리기(UNION 55R, Hnail Sciene lid)에서 3000~3500RPM으로 5~6분 처리하여 상등액을 분리하여 진공 동결건조기(LABOTEC.CO.,LTD)냉각선반온도: -5℃이하)에서 건조하여 커피의 지질(Lipids)함량을 정량하였다.The coffee extracted by the method according to the method of the present invention is divided into 10 pieces of 100ml each in a 150ml test tube and treated at 3000~3500RPM in a centrifuge (UNION 55R, Hnail Sciene lid) for 5~6 minutes to separate the supernatant and vacuum freeze dryer ( LABOTEC.CO., LTD) Cooling shelf temperature: -5℃ or less) to quantify the lipids content of coffee.

상기와 같이 각각 커피 지질(Lipid)함량을 분석 한 결과 일반방식으로 추출한 콜드브루커피에 비하여 21배 초임계이산화탄소추출에 비하여 3.1배 이상 추출 되는 것을(표3 및 표4 )확인할 수 있다As a result of analyzing the coffee lipid (Lipid) content as described above, it can be confirmed that the extraction is 3.1 times more than the 21 times supercritical carbon dioxide extraction compared to the cold brew coffee extracted by the general method (Table 3 and Table 4).

Figure 112021501979367-pat00012
Figure 112021501979367-pat00012

Figure 112021501979367-pat00013
Figure 112021501979367-pat00013

Figure 112021501979367-pat00014
Figure 112021501979367-pat00014

1). 6L에 24시간 침지하여)추출한 콜드브루 커피 지질함량분석을 비교분석 하였다.One). The analysis of lipid content of cold brew coffee extracted by immersion in 6L for 24 hours was comparatively analyzed.

2). 초임계이산화탄소(SC-CO2) 추출한 콜드브루 커피 지질함량분석을 비교분석 하였다2). Comparative analysis of lipid content analysis of cold brew coffee extracted with supercritical carbon dioxide (SC-CO2) was performed.

3). 본 발명에 따른 방법으로 초임계합성이산화탄소(SC-S-CO2)추출한 콜드브루 커피의 지질함량을 비교분석 하였다3). The lipid content of cold brew coffee extracted with supercritical synthetic carbon dioxide (SC-S-CO2) by the method according to the present invention was comparatively analyzed.

초임계이산화탄소(SC-CO2)유체의 압력 및 온도에 따른 밀도의 변화는 다음(도 2)와 같다. 37℃, 47℃, 57℃, 67℃, 77℃, 87℃, 97℃,에서 초임계이산화탄소의 밀도의 변화를 측정하였으나 37℃에서 가장 효율적으로 나타났으며 압력은 100bar, 200bar, 300bar, 400bar, 500bar 압력에서 측정하였으나 300bar압력에서 가장 좋은 효율성을 보였다.The change in density according to the pressure and temperature of the supercritical carbon dioxide (SC-CO2) fluid is as follows (FIG. 2). Changes in the density of supercritical carbon dioxide were measured at 37°C, 47°C, 57°C, 67°C, 77°C, 87°C, and 97°C. , measured at 500 bar pressure, but showed the best efficiency at 300 bar pressure.

<실시 예 4><Example 4>

상기 예4 에서 실험한 일반 콜드브루커피 100ml, 초임계이산화탄소추출 콜드브루커피 100ml, 초임계합성이산화탄소추출 콜드브루코커피 100ml을 각각 원심분리기에서 3000~3500rpm으로 처리하여 TDS측정기(MultiLime Multi3510 IDS장비에서 측정하였다.100ml of normal cold brew coffee tested in Example 4, 100ml of supercritical carbon dioxide extracted cold brew coffee, and 100ml of supercritical synthetic carbon dioxide extracted cold brew coffee were processed in a centrifuge at 3000~3500rpm, respectively, and TDS meter (in MultiLime Multi3510 IDS equipment) measured.

Figure 112021501979367-pat00015
Figure 112021501979367-pat00015

Claims (5)

(1) 온도 4℃의 초임계추출장치에 정제수 30L을 충전처리 하는 1단계;
(2) 상기 1단계 후, 상기 1단계 초임계추출장치의 정제수에 원두커피 5kg을 침지처리 하는 2단계
(3) 상기 2단계 후, 상기 2단계 원두커피가 침지된 초임계추출장치에 수소 0.03g을 충전처리 하는 3단계
(4) 상기 3단계 후, 상기 3단계 수소가 충전된 초임계추출장치의 온도 4℃에서 150bar압력으로 처리하여 생성된 버블수소수(bubble hydrogen water)로 5분간 처리하는 4단계
(5) 상기 4단계 후, 상기 4단계 버블수소수(bubble hydrogen water)로 처리한 초임계추출장치에 이산화탄소(CO2) 5kg, 질소(N2) 5g을 충전처리 하는 5단계;
(6) 상기 5단계 후, 상기 5단계 이산화탄소(CO2), 질소(N2)를 충전한 초임계추출장치의 온도 37℃에서 300bar압력으로 처리하여 생성된 초임계합성이산화탄소로 10분간 처리하는 6단계;
(7) 상기 6단계 후, 상기 6단계 초임계 추출장치의 온도를 -2℃로 낮추어 커피의 드라이 아로마(dry Aroma) 및 웨트 아로마(Wet Aroma)을 응축(condensation)처리하는 7단계;
(8) 상기 7단계 후, 상기 7단계 커피 드라이 아로마(dry Aroma) 및 웨트 아로마(Wet Aroma)가 응축된 초임계추출장치의 압력을 낮추어 커피를 병 입(Bottling)처리하는 8단계;
상기 8단계 전체공정을 초임계추출장치의 밀폐된 단일공간에서 커피의 성분 중 특히 지질(lipid)을 높은 수율로 추출하고, 방향 화합물인 드라이 아로마(Dry Aroma) 및 웨트 아로마(Way Aroma)까지 포집하는 것으로, 향미가 높은 초임계추출 콜드브루커피 제조 방법.(1) Step 1 of charging 30L of purified water in a supercritical extraction device with a temperature of 4°C;
(2) After the first step, the second step of immersing 5 kg of coffee beans in the purified water of the first step supercritical extraction device
(3) After the second step, the third step of charging 0.03 g of hydrogen into the supercritical extraction device in which the second step coffee beans are immersed
(4) After the 3rd step, the 4th step of treating with bubble hydrogen water generated by treatment at a temperature of 4° C. and a pressure of 150 bar in the supercritical extraction device filled with the 3rd step hydrogen for 5 minutes
(5) a fifth step of charging 5 kg of carbon dioxide (CO2) and 5 g of nitrogen (N2) to the supercritical extraction device treated with the fourth step after step 4;
(6) After the 5th step, the 5th step carbon dioxide (CO2), nitrogen (N2) of the supercritical extraction device charged with the temperature of 37 ℃ 300 bar pressure of the supercritical synthesis carbon dioxide produced by treatment for 10 minutes 6 step ;
(7) after step 6, lowering the temperature of the step 6 supercritical extraction device to -2°C to condense dry aroma and wet aroma of coffee;
(8) after the 7th step, the 8th step of bottling the coffee by lowering the pressure of the supercritical extraction device in which the 7th step coffee dry aroma and wet aroma are condensed;
In the eight-step entire process, in a single closed space of the supercritical extraction device, especially lipids among coffee components are extracted in high yield, and dry aroma and wet aroma, which are aromatic compounds, are also collected. A method for producing supercritically extracted cold brew coffee with high flavor. 청구 항 1항에 있어서
4℃온도에서 150bar압력으로 처리하여 생성된 버블수소수로 원두커피를 처리하여 향미가 높은 콜드브루커피 제조 방법Claim 1
Method for producing cold brew coffee with high flavor by treating coffee beans with bubbled hydrogen water produced by treatment at 4℃ temperature and 150 bar pressure 청구 항 1항에 있어서
이산화탄소(CO2)에 질소(N2)를 첨가하여 37℃온도와 300bar압력에서 처리하여 생성된 초임계합성이산화탄소로 원두커피를 처리하여 향미가 높은 초임계추출 콜드브루커피 제조 방법.Claim 1
A method of producing supercritically extracted cold brew coffee with high flavor by treating coffee beans with supercritical synthetic carbon dioxide produced by adding nitrogen (N2) to carbon dioxide (CO2) at 37°C and 300 bar pressure. 청구 항 1항에 있어서
커피의 드라이 아로마(Dry Aroma)를 -2℃온도에서 응축시켜 포집하는 것으로 향미가 높은 초임계추출 콜드 브루커피 제조 방법Claim 1
Method for producing supercritically extracted cold brew coffee with high flavor by condensing and collecting the dry aroma of coffee at -2℃ 청구 항 1항에 있어서
커피의 웨트 아로마(Way Aroma)를 -2℃온도에서 응축시켜 포집하는 것으로 향미가 높은 초임계추출 콜드 브루커피 제조 방법.Claim 1
A method of producing supercritically extracted cold brew coffee with high flavor by condensing and collecting the wet aroma of coffee at -2℃.
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JP2004159583A (en) * 2002-11-14 2004-06-10 Ucc Ueshima Coffee Co Ltd Method for producing coffee drink containing aroma component in pulverizing
KR20070078527A (en) * 2006-01-27 2007-08-01 초임계연구소 주식회사 Process for preparing caffeine free tea by employing supercritical carbondioxide
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JPS6188853A (en) * 1984-10-08 1986-05-07 Suntory Ltd Method of extracting flavor component
JPS6460329A (en) * 1987-08-28 1989-03-07 Japan Tobacco Inc Production of coffee extract
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KR20070078527A (en) * 2006-01-27 2007-08-01 초임계연구소 주식회사 Process for preparing caffeine free tea by employing supercritical carbondioxide
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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