KR20170031485A

KR20170031485A - Coffee with the addition of roasted whole Coix lacryma-jobi and manufacturing method thereof

Info

Publication number: KR20170031485A
Application number: KR1020150129100A
Authority: KR
Inventors: 조미숙; 황현정; 박정아; 최정인; 김희수
Original assignee: 이화여자대학교 산학협력단; (주) 커피지아
Priority date: 2015-09-11
Filing date: 2015-09-11
Publication date: 2017-03-21

Abstract

The present invention relates to a coffee having improved antioxidation function while enhancing the taste and flavor of coffee by adding roasted coffee beans and a method for producing the same.

Description

[0001] The present invention relates to coffee roasted with roasted coffee beans and a process for producing the roasted coffee beans,

Green coffee beans, the main ingredient of coffee, is a process of washing two seeds enclosed in the inner and outer hairs of the coffee tree, followed by drying and refining. The roasted coffee bean has a chemical composition which changes depending on the roasting conditions. The coffee aroma, the distinctive new taste, the sweet taste, and the savory taste are determined.

As coffee consumption has recently increased and specialty shops have become more popular, the taste of coffee has changed. The taste of coffee has been changed from the taste of preference of the past to the taste and aroma depending on the type of bean and roasting conditions. Is increasing.

In addition, while the consumption of premium-grade beverages containing functional ingredients has been continuously increased, coffee products containing functional ingredients such as breast milk, antler, and green tea have been marketed. However, due to the unique taste and bitter taste, . Therefore, coffee having a functional ingredient added in the past has a limit in which the width of the consumer is not wide, so that it is necessary to develop a coffee that satisfies not only functionality but also palatability.

Korean Patent Publication No. 10-2005-0034012 (April 14, 2005)

The present invention has been made to establish an optimum roasting condition capable of maximizing the antioxidative activity of Tongyulmu and to develop a coffee which satisfies both functionality and palatability by adding roasted tongulmu to coffee.

To this end, the present invention relates to a process for preparing roasted and ground roasted and ground roasted and pulverized beans, roasting and grinding the roasted beans at 173 to 183 캜 for 7 to 13 minutes, And 5 to 10 parts by weight of the mixture.

Further, the present invention provides a coffee produced by the above method, wherein the antioxidant ability and the degree of preference are improved.

As another example, the present invention provides a coffee having improved antioxidant ability and preference degree, which comprises 5 to 10 parts by weight of roasted and ground roasted coffee beans and 100 parts by weight of the coffee beans.

Prooxidants and antioxidants are balanced in the body, but the reactive oxygen species (ROS) generated by breaking the balance are oxidative stress that is harmful in the body oxidative stress. In addition, excessive in vivo ROS damages lipids, proteins, nucleic acids, etc., and inhibits cell function. Oxygen species with high activity act on DNA to induce mutation and cancer, and cause many diseases such as arteriosclerosis, . Thus, by enhancing the antioxidant capacity in the body, it is possible to protect the body from oxidative stress and activate cell function.

The roasted beans contain about 40% carbohydrate, 10% protein, 11-17% lipid, 4.5-4.7% inorganic minerals, about 23% melanoidin that shows antioxidant activity in vivo, about 23% And about 2.7 to 3.1% of chlorogenic acid, which acts as an anticancer substance and is reported to be a component of functional materials. The present invention aims to improve the antioxidant ability and the preference degree of coffee by blending roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted ro

Accordingly, in the present invention, an optimum roasting condition capable of maximizing the antioxidative activity of the truffle was established, and by mixing the roasted truffles with the coffee in the optimum ratio, a synergistic effect is imparted to the antioxidative function of coffee , The coffee flavor and bitter taste unique to consumers who avoid the odor and flavor to increase the palatability is also excellent coffee provides.

For example, the present invention relates to a method for producing roasted and ground roasted and ground roasted and ground roasted and pulverized beans, roasting and grinding the roasted roasted beans at 173 to 183 캜 for 7 to 13 minutes, And 5 to 10 parts by weight of the resulting mixture.

As another example, the present invention relates to an improved antioxidant and preference coffee prepared by the above process.

As another example, the present invention relates to a coffee having improved antioxidant ability and favorable taste, comprising a bean curd and 5 to 10 parts by weight of ground roasted and ground coffee beans per 100 parts by weight of the bean curd.

Whole adlay (Whole Coix) lachryma - jobi Linne there is . Mayuen Stapf) is a herbaceous plant belonging to the genus Paddy. It refers to yulmu which does not peel the epidermis. It has been used as an analgesic and antiinflammatory in oriental medicine. Seedlings which are peeled off are used as yulmu tea.

According to a specific embodiment of the present invention, roasted truffle extract is roasted at different roasting temperatures (160 to 200 ° C) and roasting times (5 to 10 minutes), and then various indexes related to antioxidant activity , Electron donating ability, total phenol content, total flavonoid content and hydroxyl radical scavenging ability) were investigated. The optimum condition of roasting conditions by reaction surface analysis was 72.09%, total phenol content 16.00 mg TA / g, total flavonoid content 122.56 mg QE / 100 g, and hydroxyl content at roasting temperature 178 ℃ and roasting time 9.97 min. It was predicted to be the most excellent as the scavenging ability 53.09%. In addition, the electron donating ability (71.04 ± 0.40%), total phenol content (16.71 ± 0.01 mg TA / g), total flavonoids The confidence interval was 95% confidence interval and the response value was analyzed by the content (125.20 ± 0.01 mg QE / 100g) and hydroxyl radical scavenging ability (53.07 ± 1.79%).

Therefore, the present invention provides a temperature of 173 to 183 캜 and 7 to 13 minutes under roasting conditions capable of maximizing the antioxidative properties of the telmisartan based on the above experimental results. If it is out of the above range, the antioxidant functionality of Tongyu can be deteriorated.

In addition, according to a specific embodiment of the present invention, the degree of preference for flavor and taste of coffee added with 5 to 10 parts by weight of roasted roasted roasted coffee beans was 100% by weight, Intention and recommendation intention were highly evaluated.

Accordingly, the present invention provides a coffee having improved antioxidant ability and preference degree, and a method for producing the same, wherein the antioxidant ability and the preference degree are improved by mixing roasting and pulverized truffles of 5 to 10 parts by weight based on 100 parts by weight of the coffee beans do. If the addition ratio of Tongyulmu is less than the above range, the effect of antioxidative function due to the addition of Tongyuulmu is insignificant, and if it exceeds the above range, the consumer's preference may be lowered, which is not preferable.

As described above, the present invention suppresses the oxidative stress in the body through the antioxidant activity as well as the palatability by roasting the truffle under the optimal condition and mixing 5 ~ 10 wt% of the truffle with the total weight of the coffee during the production of the coffee And activating cell functions, and a method for producing the coffee.

Hereinafter, the present invention will be described in more detail.

Roasting and grinding of green beans

Roasting of green coffee bean refers to the process of thermochemical change by applying heat to coffee bean, and it is said to be roasted bean bean. The coffee bean has a unique flavor depending on the place of production. Through the roasting process, various ingredients (fat, sugar, acid component, caffeine, etc.) of green bean can be activated and externally released.

Fresh beans can be sorted by removing defects and foreign matter. As an optional process, the selected green beans can be germinated by supplying oxygen for 4 to 8 hours at a temperature of 20 ~ 40 ℃ in the germination system, and germinated green beans can be roasted. However, the present invention is not limited thereto.

In the present invention, in order to improve the flavor of coffee, two or more kinds of green beans, for example, two to five kinds of green beans may be mixed and roasted or respectively roasted and mixed. Through such a process of blending the beans, it is possible to improve the preference of coffee by harmonizing the unique flavor of various kinds of beans. For example, soybeans of different origin originating in the world, such as Brazilian soybean, Indonesian soybean, Colombian soybean, Ethiopian soybean, Thai soybean, Guatemalan soybean, Tanzian soybean, Mexican soybean, Costa Rica It is possible to mix appropriate amounts of the raw beans such as mountain bean, Hawaiian bean, Kenya bean, or Jamaican bean. In addition, according to the varieties of green bean, the variety of Arabica, Robusta and Libericas The green beans can be mixed at an appropriate ratio. This mixing can be done before roasting or after roasting.

The roasting method includes a heating method in which a drum container is heated and roasted by using the heat of conduction, a flame-proof method in which a combustion gas is passed through a drum container having a plurality of configurations to roast by direct heat transfer to green beans, A hot air type method in which a double drum is formed from an outer drum without an inner drum and a hole and a hot air is introduced between the outer drum and the inner drum to transfer heat to the inner drum and thereby to roast the drum; And roasting, but the present invention is not limited thereto. Such roasting can be carried out using various apparatuses, and examples thereof include a fluidized bed roaster, a stirring roaster (flame), a hot air roaster, a semi-heated roaster, a firing drum roaster, But is not limited thereto.

Roasting of green beans can be carried out at about 160 to 230 ° C or 190 to 200 ° C for 5 to 30 minutes or 10 to 15 minutes, and is suitably adjustable according to preference. Roasting can vary in flavor and aroma depending on time and temperature. It is usually sour until cinnamon roasting, caramelization is progressed when more roasting is done, and light sour taste and flavor when full city roasting is reached. Rich flavor that is sweet and sweet. After French roasting, sour taste disappears and bitter taste is felt, and when it is roasted more than that, there is a bitterness and charring. Therefore, roasting conditions of green beans can be adjusted according to preference, and for example, full-roasted roasting can be performed.

The roasted beans can be milled to mix well in water and improve dispersibility. The grinding of the roasted beans can be performed using a hand mill or an electric grinder. The crushing thickness can be selected according to the coffee extraction method. For example, rough thicknesses (about 0.7 to 1 mm) are suitable for French presses, jelly drips and the like, which can take a long time to extract and emphasize sourness. Medium or regular thickness (about 0.5 ~ 0.7mm) is suitable for paper drip, hand drip, coffee maker, and siphon, and is the most commonly used thickness. Thin thickness (about 0.3 ~ 0.5mm) is powder sugar particle size, which is suitable for espresso machine and extracts bitter taste. If the particles are too small or uneven, it will take a long time for the water to pass through the coffee layer to slow down the extraction speed and cause a bitter taste. Therefore, it is preferable to uniformly crush the shape and size of the particles.

Roasting and grinding

Tongyumu can be cleaned and removed by foreign substances and used selectively to make dissolution of nutrients easier and better palatability. The washing of Tongyumu can be carried out by using a grain automatic washing machine commonly used in the art or by hand, and the sorting can be carried out using a general sorting machine or by hand. Washing and / or screening may be performed by hot air drying at 40 ° C or higher, for example, 40 to 100 ° C for 30 to 60 minutes, but is not limited thereto.

After completion of the drying, roasting is performed at about 173 to 183 캜 for 7 to 13 minutes. The roasting condition is an optimal condition to maximize the antioxidant properties of Tongyulmu. The roasting refers to the process of thermochemical change by applying heat to the thermometer. Roasting expands the internal structure and allows multiple components to be activated within the process. The roasting method is as described above, and examples thereof include a fluidized bed roaster, a stirring roaster (flame), a hot air roaster, a semi-heated air roaster, a direct fired drum roaster, But is not limited thereto.

The roasted truffles can be milled to mix well in water and improve dispersibility. The roasting of the roasted truffles can be carried out using a manual crusher or an electric crusher. The crushing thickness can be selected according to the coffee extraction method. For example, the coarse thickness (about 0.7 ~ 1mm) is suitable for French press, Yong drip and medium thickness or regular thickness (about 0.5 ~ 0.7mm) is suitable for paper drip, hand drip, coffee maker, It is the most commonly used thickness. Thin thickness (about 0.3-0.5 mm) is powder sugar particle size and is suitable for espresso machines. If the particles are too small or uneven, it takes a long time for the water to pass through the coffee layer and the extraction speed is slowed. Therefore, it is preferable to uniformly crush the shape and size of the particles.

Mix of beans with Tongyu

The roasted and ground roasted and ground roasted roasted and ground roasted roasted and ground roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast This mixed mixture may be provided packaged in small quantities to simplify dosing. For example, as a coffee tea bag.

Extraction of coffee

The mixture of the pulverized beans and the fermented beans can be put into a container in a tea bag or a sieve and then extracted by a leaching method or the like. There are no particular restrictions on the coffee extraction method, and extraction devices such as hand drip, mechanical drip, mocha pot, espresso machine, French press, and siphon can be used. For example, a liquid coffee beverage can be extracted by supplying water at a predetermined temperature through a coffee extracting device. Coffee drinks can be mixed with syrup, sugar, milk or other food additives depending on your preference.

According to the present invention, by adding roasted coffee beans to roasted coffee, the fragrance and taste of coffee can be increased, and a premium-quality coffee having high functionality can be developed.

Figure 1 shows the change in electron donating ability according to the roasting time and temperature of Tongmyu, analyzed through a three-dimensional reaction surface.
Figure 2 shows the change in total phenol content with respect to the roasting time and temperature of the truffle, analyzed through a three-dimensional reaction surface.
Figure 3 shows the total flavonoid content changes with roasting time and temperature of Tongmyu analyzed through a three dimensional reaction surface.
Figure 4 shows the change in hydroxy radical scavenging activity with respect to the roasting time and temperature of telmium, analyzed through a three dimensional reaction surface.
Figure 5 shows electron donating ability, total phenol content, total flavonoid content, and hydroxy radical scavenging activity, depending on roasting time and temperature, of taurine, analyzed through a three dimensional reaction surface.

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

Example 1. Preparation of materials

I bought Brazil M-YType, Ethiopia G4 sidamo Natural, Thiland Doicaang organic and Sumatra Mandheling from GSC International, and Tong Yulmu from Chungbuk, Korea I bought a product that was harvested at Jecheon and sold in Duson herb medicine. All specimens were removed before the experiment and selected.

Example 2. Blending Bean manufacturing

Brazil M-YType, Ethiopia G4 sidamo Natural, Thiland Doicaang organic, and Sumatra Mandheling in Indonesia were selected as 4: 3: 1.5: 1.5 ratio, pre-blended with THCR-005 (commercial type) roaster machine, and immediately roasted for about 13 minutes. Then, the mixture was immediately extracted after 1 minute after the second track was turned on, and a US BUNN crusher To a thickness of a regular Hand Drip.

Example 3. Tongmu Preparation of sample

Tong Yulmu was roasted by 2 kg in accordance with the central synthesis experiment plan condition, and then pulverized with a US BUNN grinder to obtain Standard No. 3. 60 was used as an extraction sample while being stored at -20 ° C.

Example 4. Tongmu Extract preparation

According to the central synthesis experiment plan condition, 13 samples roasted were weighed 25 g each, mixed with 2 L of distilled water, heated for 4 hours at 80 ° C, and filtered under reduced pressure. Rotavapor R -3, BUCHI), and they were powdered and used for the measurement of antioxidant properties.

Example 5. Roasting Plan an experiment to optimize conditions

In this experiment, the response surface methodology (RSM) was used to monitor the roasting characteristics and to optimize the roasting conditions, and the experimental design for the roasting conditions was conducted using the central composite design, 8.0 software for windows program. The experimental range for roasting temperature (160 ~ 200 ℃, X ₁ ) and roasting time (5 ~ 15 min, X ₂ ) was set as an independent parameter (X _i ) , 1 and 2 (Table 1), and it was set to 13 intervals according to the central synthesis plan.

Roasting Condition -2 -One 0 One 2 X _One, Temperature (℃) 160 170 180 190 200 X _2, time( min ) 5 7.5 10 12.5 15

In addition, the dependent variable (Y _n ) affected by these independent variables was the electron donating ability (Y ₁ ), total phenol content (Y ₂ ), total flavonoid content (Y ₃ ), hydroxyl radical scavenging ability (Y ₄ ) Y ₅ ) were measured and their values were used for regression analysis. The effects of roasting conditions on the antioxidative extraction properties of the extracts were analyzed by three - dimensional reaction surface analysis based on the predicted model equation.

Example 6. Electron donating ability Measure

The electron donating ability (EDA) of the sample was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH). 100 μl of 0.2 mM DPPH dissolved in methanol was mixed with 100 μl of the sample. After incubation for 20 minutes, the absorbance at 517 nm was measured using a spectrophotometer (SPECTRAmax 340 Microplate Reader, Molecular devices) Expressed as percentage (%) and expressed as electron donating ability.

EDA (%) = [1- (A ₁ -A ₂ ) / A ₀ ] X 100

A is ₀ ; Absorbance of Control

A ₁ ; Absorbance of sample

A ₂ ; Absorbance of blank (without sample)

Example 7. Total phenol content measurement

The total phenol content was determined by modifying the Folin-Denis method, which is a method of measuring the total amount of phenol by color change due to oxidation-reduction reaction. 40 μl of Folin-Denis reagent was mixed with 40 μl of sample. After reacting at room temperature for 3 minutes, 80 μl of 10% sodium carbonate was added, reacted for 1 hour at room temperature, and analyzed by spectrophotometer (SPECTRAmax 340 Microplate Reader, Molecular devices) nm absorbance was measured. The total phenol content of the phenol compounds was determined from the calibration curves prepared using tannic acid (Sigma, St, Louis, MO, USA) and expressed as mg TA / g (tannic acid equivalents) in 1 g of the sample.

Example 8. Total flavonoid content measurement

The total flavonoid content was used by modification of the Davis method. To 20 μl of the sample, 160 μl of 80% ethanol, 10 μl of 10% AlCl _{3 and} 10 μl of 1M potassium acetate were mixed and reacted in a dark place for 40 minutes. Then, a spectrophotometer (SPECTRAmax 340 Microplate Reader , Molecular devices). The absorbance was measured at 760 nm. The flavonoid content was determined from the calibration curves prepared using Quercetin (Sigma, St. Louis, Mo., USA) as a reference material and expressed as mg QE / 100 g (quercetin equivalents) in 100 g of sample.

Example 9. Hydroxyl Hydroxyl radical scavenging ability Measure

The hydroxyl radical scavenging activity was measured by mixing 100 μl of 0.1 M phosphate buffer (pH 7.4), 20 μl of sample and 20 μl of 10 mM Iron (Ⅱ) Sulfate Heptahydrate (FeSO ₄ 7H ₂ O), and then 20 μl of 500 mM EDTA, 20 μl of deoxy-D-ribose and 20 μl of 10 mM H2O2 were added and reacted at 37 ° C for 4 hours. Then, 100 μl of 2.8% TCA and 100 μl of 1% TBA were added in this order, And the absorbance was measured at 532 nm using a spectrophotometer (SPECTRAmax 340 Microplate Reader, Molecular devices).

% = [1- (A ₁ -A ₂ ) / A ₀ ] X 100

A is ₀ ; Absorbance of Control

A ₁ ; Absorbance of sample

A ₂ ; Absorbance of blank (without sample)

Example 10. Optimal Roasting Conditional prediction

The optimum roasting conditions were estimated by using Design-expert® version 8.0 software for windows program. The range of optimum extraction conditions was set in the range of overlapped parts when contour map superimposing for antioxidant activity was set, And the predicted values were set by substituting the predicted values into the respective regression equations.

The relationship between each roasting condition and independent variable is obtained by the second polynomial regression. The polynomial regression equation for each dependent variable (Y _n ) is as follows. Where Y is the dependent variable, X ₁ , X ₂ is the independent variable, β ₀ is the intercept, and βn is the regression coefficient.

Y =? ₀ +? ₁ X ₁ + beta ₂ X ₂ + beta ₁₂ X ₁ X ₂ + β ₁₁ X ₁ ² + beta ₂₂ X ₂ ²

The first linear effect, the quadratic curvilinear effect, and the interaction between factors were examined. The response surface condition of independent variables was analyzed by 3 - D graph and pertubation plot. As a result of the regression analysis, the optimum points were obtained by ridge analysis for the normal point, and the conditions for optimization were set through numerical optimization of the Canonical model and graphical opimization.

Example 11. Consumer preference assessment

(1) Panel selection and test schedule

To increase the antioxidative activity of roasted coffee beans, the degree of preference of coffee tea bag according to the addition amount of roasted coffee beans was investigated. The panel was selected as a panel to explain the purpose and purpose of the experiment and to respond to the questionnaire. The questionnaire was evaluated between 11:00 am and 5:00 pm daily for three days.

(2) Sample preparation and presentation

Coffee samples were prepared by blending roasted coffee beans (5%, 10%, 15%, 20%, 25%) at 180 ℃ for 10 min. After weighing, 180 ml of water at 89 ~ 91 ℃ was extracted and put in a coffee tea bag. Each 50 ml was put in a paper cup and covered with a lid to give to the panel. To ensure the objectivity of the experiment, five samples were presented randomly using the william latin square design, and each array was repeated ten times. The sample was rinsed between the evaluation of the sample and the sample. Warm water and a spatula were provided so as not to affect the evaluation of the next sample.

(3) Evaluation

The degree of preference of the sample mixed with the concentration was 9 point item scale, 9 points of 'very good', 7 points of 'good', 5 points of 'normal', 3 points of 'dislike', 1 point of ' Respectively. The three - digit random code assigned to each sample was attached to the paper cup. The panel evaluated the acceptability of each sample without knowing the sample information.

Example 12. Statistical Analysis

The data obtained through this experiment were tested for significance at the p <0.05 level by Duncan's multiple range test using SPSS for Windows 19.0 (SPSS Inc., Chicago, USA).

Experiment result

One. Tong Yulmu's Roasting Conditional Antioxidant ability evaluation

Table 2 shows the results of measurement of electron donating ability, total phenol content, total flavonoid content and hydroxyl radical scavenging ability according to the roasting conditions of Tongyuulmu, and the regression formula using these results is shown in Table 3. Table 4 shows the results of the analysis of the response surface model through analysis of variance (ANOVA), Table 5 shows the results of the optimal roasting condition predictions, and Table 6 shows the regression results for the variables in roasting conditions .

Exp . No. ^One) Roasting Condition Antioxidant activity Temperature
(° C) time
( min ) Electron donating ability
(%) Total phenol content
( mg TA / g) Total flavonoid content
( mg QE / 100g) Hydroxy
Radical
Scatters
(%) One 180 10 71.40 15.96 128.27 53.57 2 180 10 72.25 16.71 120.82 52.98 3 180 15 68.79 11.91 76.96 37.50 4 180 5 69.84 12.89 101.17 40.48 5 200 10 68.01 8.46 85.03 20.24 6 160 10 67.66 7.09 95.03 43.45 7 170 7.5 68.50 10.53 106.96 45.83 8 190 7.5 70.83 13.54 97.31 39.88 9 190 12.5 70.06 13.26 86.17 36.90 10 170 12.5 72.18 13.76 118.36 48.81 11 180 10 71.82 16.61 117.83 51.79 12 180 10 72.39 15.87 125.20 53.57 13 180 10 72.67 15.82 123.62 52.38

1) Indicate number of experiment condition according to central synthesis plan

The polynomial regression equation (RSM) calculated by the response surface method (RSM) reaction 2nd order polynomial function R ² F - value Pro > F Electron donating ability Y _EDA = -366.52989 + 4.29462X ₁ + 10.26309X ₂ -0.044492X ₁ X ₂ -0.010672X ₁ ² -0.11144X ₂ ² 0.8396 13.56 0.0017 Total phenol content Y _TPC = -754.38515 + 7.99354X ₁ + 9.39282X ₂ -0.035039X ₁ X ₂ -0.021110X ₁ ² -0.15264X ₂ ² 0.9661 39.84 0.0001 Total flavonoid content Y _TFC = -3018.58984 + 31.80709X ₁ + 66.47278X ₂ -0.22544X ₁ X ₂ -0.083522X ₁ ² -1.37495X ₂ ² 0.8179 11.78 0.0027 Hydroxy Radical
Scatters Y _HRS = -1721.16858 + 19.04967X ₁ + 21.68172X ₂ -0.059524X ₁ X ₂ -0.052750X ₁ ² -0.55829X ₂ ² 0.9796 116.00 0.0001

Analysis of conformity to response surface model through ANOVA analysis Model R ² Lack
of Fit Temp Time Temp *
Temp Temp *
Time Time *
Time Electron donating ability 35.03 ^** 0.8396 0.1288 0.070 0.050 26.10 ^*** 4.95 ^** 11.11 ^*** Total phenol content 110.68 ^** 0.9661 0.0627 2.29 0.082 102.11 ^*** 3.07 ^* 20.85 ^*** Total flavonoid content 3202.28
^** 0.8179 0.0505 318.70 ^** 193.27 1598.45 ^** 127.06 ^*** 1692.11 Hydroxy Radical
Scatters 1092.64
^*** 0.9796 0.0586 334.39
^*** 2.95 637.59
^*** 8.86 ^* 278.98
^***

^* Significant at 10% level; ^** Significant at the 5% level; ^{*** Remarks at the} 1% level

Prediction of roasting conditions for optimum tongulmu reaction X _One (Temperature) X ₂ (Hours, minutes) Maximum value Morphology Electron donating ability 180.20 10.08 72.12 (%) Maximum Total phenol content 181.05 9.99 16.12
(mg TA / g) Maximum Total flavonoid content 177.41 9.63 122.97
(mg QE / 100 g) Maximum Hydroxy radical
Scatters 176.50 10.12 52.73 (%) Maximum

Regression of variables in roasting conditions Roasting conditions F-Ratio X _One (Temperature) X ₂ (Hours, minutes) Electron donating ability 0.14 0.097 Total phenol content 4.12 0.15 Total flavonoid content 5.86 ^** 3.55 Hydroxy radical
Scatters 182.81 ^*** 1.57

(1) Results of electron donating ability measurement

Table 2 shows the results of measuring the electron donating ability according to roasting conditions of Tongyulmu. The results are in the range of 67.66 ~ 72.67% and the regression equation of the electron donating ability using these results is shown in Table 3.

R ² of the regression equation of the reaction surface model was 0.8396, which was recognized at a significance level within 5%, and the fit of the response surface model was 0.8396 because the p -value of the Lack of Fit through the ANOVA analysis was 0.05 .

According to the roasting conditions, the maximum value of the normalized point estimated by the reaction surface model was found as 72.12%, and the maximum value of electron donating ability was 180.20 ° C and 10.08 minutes (Table 5). The effect of roasting conditions on roasting conditions (X ₁ ) was more affected by roasting time (X ₂ ) than by roasting time (X ₂ ) as shown in Table 6 Respectively.

(2) Total phenol content

Table 2 shows the results of measuring the total phenol contents according to the roasting conditions of Tongyuulmu. The results are in the range of 7.09 ~ 16.71 mg TA / g and the regression equation of total phenol content using these results is shown in Table 3.

The R ² of the regression equation of the reaction surface model was 0.9661, which was recognized at a significance level within 5%, and the p -value of the Lack of Fit through ANOVA analysis was 0.0627 (Table 4) .

The maximum value of total phenol content was 16.12%, and the roasting conditions were 181.05 ℃ and 9.99 minutes (Table 5). The changes in total phenolic content of the extracts from the three-dimensional reaction surface are shown in Fig. 2, and the effect of roasting conditions on roasting temperature (X ₁ ) and roasting time (X ₂ ) Respectively.

(3) Total flavonoid content

The total flavonoid content was measured according to the roasting conditions of Tongyuulmu as shown in Table 2 and ranged from 76.96 to 128.27 mg QE / 100g. The regression equation of total flavonoid content using these results is shown in Table 3.

R ² of the regression equation of the reaction surface model was also 0.8179, which was recognized at a significance level within 5%, and the p -value of the Lack of Fit through ANOVA analysis was 0.0505 (Table 4) .

According to the roasting condition, the maximum point of the expected point was estimated by the reaction surface model. The maximum value of total flavonoid content was 122.97%, and the roasting conditions were 177.41 ℃ and 9.63 minutes (Table 5). The effect of roasting conditions on roasting temperature (X ₁ ) and roasting time (X ₂ ) are shown in Table 3, Respectively.

(4) Hydroxyl radical scavenging ability

Table 2 shows the results of measuring the hydroxyl radical scavenging activity according to the roasting conditions of Tongyulmu, which ranged from 20.24 ~ 53.57% and the regression equation using these results is shown in Table 3.

R ² of the regression equation of the reaction surface model was 0.9796, which was recognized at a significance level within 5%, and the p -value of the Lack of Fit through ANOVA analysis was 0.0586 (Table 4) .

The maximum value of hydroxyl radical scavenging ability was 52.73%, and the roasting conditions were 176.50 ℃ and 10.12 minutes (Table 5). The changes in the hydroxyl radical scavenging activity of the extract from the three-dimensional reaction surface are shown in Fig. 4, and the effect of the roasting condition on roasting temperature (X ₁ ) is much greater than roasting time (X ₂ ) 6).

(5) Setting and analysis of optimal roasting conditions

To determine the optimal roasting conditions for Tongyulmu, the electron donating ability, total phenol content, total flavonoid content and hydroxyl radical scavenging ability of the extracts by roasting conditions were analyzed. As a result, it was found that the antioxidative quality of Tongyulmu was maximized by roasting conditions at 178 ℃ and 9.97 minutes. In this roasting condition, electron donating ability was 72.09%, total phenol content was 16.00 mg TA / g, total flavonoid content was 122.56 mg QE / 100 g and hydroxyl radical scavenging activity of 53.09% (Table 7).

The electron donating ability (71.04 ± 0.40%), the total phenol content (16.71 ± 0.01 mg TA / g) and the total flavonoid content (125.20) were similar to those predicted by the reaction surface method (95% confidence interval (PI)), as shown in Table 7 (Table 7).

Optimal conditions Predicted value Experimental value Electron donating ability
(%) 178.77 <
9.97 minutes
72.09 (%) 71.40 占 .40 ¹⁾ (%) Total phenol content
(mg TA / g) 16.00
(mg TA / g) 16.71 + - 0.01
(mg TA / g) Total flavonoid content
(mg QE / 100 g) 122.56
(mg QE / 100 g) 125.20 ± 0.01
(mg QE / 100 g) Hydroxy radical
Scavenging ability (%) 53.09 (%) 53.07 ± 1.79 (%)

¹⁾ Data represent the mean ± SD in three experiments

2. Evaluation of consumer preference

(1) Analysis of preference

The results of analysis of change in preference of coffee tea bag according to the addition amount of Tongyulmu increased by roasting process were as shown in Table 8. The overall acceptability of coffee (CLM_5%) with roasted Tongmu 5% was 5.42 ± 1.91), respectively. Especially, preference for flavor and taste was the highest, and bitterness and salty taste were the highest among the flavor attributes. Other preferred opinions were 'rich flavor and heavy body', 'soft and tender flavor', 'clean aftertaste', 'uncomfortable flavor and aroma'.

Coffee (CLM_10%) overall preference (5.26 ± 1.71) added with 10% roasted yulmu was the second highest, and there was no significant difference compared to CLM_5%. The overall acceptability (5.07 ± 1.65) for coffee (CLM_15%) added with 15% roasted yulmu was lowered, and the addition of 5 ~ 10% of yululmu increased the antioxidant activity. Respectively.

The overall acceptability (4.93 ± 1.79) of coffee (CLM_25%) added with 25% roasted tongmu was the lowest, and the other comments were 'too bitter and tasteless and irritating', 'improper taste and incense Harmony 'and' feeling of grain tea rather than coffee '. This is because the added amount of roasted tongilu is too much and the flavor of the coffee is lost and the taste is less favorable.

Group
Liking CLM_5% ^One) CLM_10% CLM_15% CLM_20% CLM_25% Flavor 5.56 ± 1.75 ²⁾ 5.36 ± 1.62 5.37 ± 1.67 5.33 ± 1.57 5.18 ± 1.80 Taste 5.52 ± 1.80 5.22 ± 1.71 5.10 ± 1.57 5.18 ± 1.41 5.19 ± 1.66 Color (Color) 5.66 ± 1.59 5.56 ± 1.54 6.00 ± 1.45 5.79 ± 1.33 5.77 ± 1.33 Odor (Odor) 5.26 ± 1.69 5.21 ± 1.50 5.21 ± 1.50 5.47 ± 1.47 5.33 ± 1.59 Sweetness 5.49 ± 1.53 5.53 ± 1.57 5.36 1.51 5.51 + - 1.42 5.41 ± 1.49 Sourness / Acidity 5.42 ± 1.95 5.64 ± 1.57 5.43 ± 1.51 5.46 ± 1.49 5.34 + 1.46 Bitterness 5.43 ± 1.70 5.28 ± 1.77 5.20 ± 1.65 5.40 1.57 5.24 ± 1.67 Saltiness 5.86 ± 1.39 5.64 ± 1.40 5.49 ± 1.31 5.59 ± 1.32 5.76 + 1.31 Savory (Umami) 5.20 ± 1.64 5.37 ± 1.48 4.99 ± 1.44 5.32 ± 1.34 5.20 ± 1.47 Overall 5.42 ± 1.91 5.26 ± 1.71 5.07 ± 1.65 5.21 ± 1.65 4.93 ± 1.79

¹⁾ Represents blending beans + roasted beans (%)

²⁾ Data represent the mean ± SD

(2) Attitude analysis (degree of familiarity / health)

Table 9 shows the results of the analysis of the degree of familiarity and health perception of the coffee tea bag according to the addition amount of Tongyulmu added with the antioxidative activity increased by the roasting process, and the coffee (CLM_5% ) Had the highest familiarity (5.36 ± 1.78). The degree of perceived healthiness was highest in coffee (CLM_25%) with 25% roasted tongmu (4.93 ± 1.56).

CLM _5% ^One) CLM _10% CLM _15% CLM _20% CLM _25% attitude Familiarity 5.36 ± 1.78 ¹⁾ 5.04 ± 1.80 4.92 ± 1.70 5.19 ± 1.68 4.93 ± 1.83 Degree of health food 4.72 ± 1.74 4.60 ± 1.82 4.76 ± 1.55 4.89 ± 1.58 4.93 ± 1.56

¹⁾ Represents blending beans + roasted beans (%)

²⁾ Data represent the mean ± SD

(3) Intention analysis (purchase / recommendation intention)

Table 10 shows the results of analysis of consumers' purchasing intention and recommendation intention of coffee tea bag according to the addition amount of Tongyulmu which increased the antioxidative activity by roasting process. The coffee with 5% of roasted tongmu (CLM_5% ) Were the most intent to purchase. The recommended level of coffee (CLM_15%) was the highest (4.87 ± 1.80) and the coffee (CLM_5%) was the second highest (4.79 ± 1.95) There was no significant difference.

CLM _5% ^One) CLM _10% CLM _15% CLM _20% CLM _25% Intent Purchase Intent 4.97 ± 2.05 4.61 ± 1.95 4.41 ± 1.98 4.89 ± 1.87 4.71 ± 1.99 Referral Intent 4.79 ± 1.95 4.56 ± 1.92 4.51 ± 1.99 4.87 ± 1.80 4.71 ± 1.97

¹⁾ CLM_%: indicates the blending bean root + roasting percentage (%)

²⁾ Data represent the mean ± SD

3. Conclusion

As a result, temperature 173 to 183 캜 and 7 to 13 minutes were selected as the roasting conditions capable of maximizing the quality characteristics of the whiskers. In addition, as a result of evaluation of consumer preference degree, it was evaluated that the coffee having 5 to 10% by weight of roasted coffee beans had a high overall acceptability.

Claims

Roasting and pulverizing the green bean to prepare a bean curd,
Roasting and grinding at a temperature of 173 to 183 캜 for 7 to 13 minutes, and
And mixing 5 to 10 parts by weight of the roasted and crushed sesame seeds with 100 parts by weight of the beans.
&Lt; / RTI >

The process for producing coffee according to claim 1, wherein the roasting is carried out in a fluidized bed roaster, a stirred roaster, a hot air roaster, a semi-heated roaster, a direct-fired drum roaster or a fired roaster.

The method for producing coffee according to claim 1, wherein the beans are produced by mixing two or five kinds of green beans of different origins or cultivars before roasting or after roasting.

The process according to claim 1, wherein roasting of green beans is carried out at 160 to 230 캜 for 5 to 30 minutes.

The method of producing coffee according to claim 1, wherein the pulverization is carried out at a regular thickness.

The method of claim 1, wherein the coffee is provided in the form of a tea bag.

An improved antioxidant and preference degree coffee produced by the method of claim 1.

A coffee having improved antioxidant ability and preference degree, which comprises roasted and ground roasted coffee beans in an amount of 5 to 10 parts by weight per 100 parts by weight of the coffee beans.