KR20210120308A - Manufacturing method of dutch coffee adding the extract of hydrangea serrata seringe - Google Patents
Manufacturing method of dutch coffee adding the extract of hydrangea serrata seringe Download PDFInfo
- Publication number
- KR20210120308A KR20210120308A KR1020200036861A KR20200036861A KR20210120308A KR 20210120308 A KR20210120308 A KR 20210120308A KR 1020200036861 A KR1020200036861 A KR 1020200036861A KR 20200036861 A KR20200036861 A KR 20200036861A KR 20210120308 A KR20210120308 A KR 20210120308A
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- South Korea
- Prior art keywords
- hydrangea tea
- coffee
- dutch coffee
- hydrangea
- tea extract
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- 235000016213 coffee Nutrition 0.000 title claims abstract description 76
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 76
- 239000000284 extract Substances 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 241001357959 Hydrangea serrata Species 0.000 title abstract 5
- 239000012141 concentrate Substances 0.000 claims abstract description 28
- 238000000605 extraction Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 10
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; 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
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts 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
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea 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
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F2200/00—Special features
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 설탕을 사용하지 않으면서도 단맛이 부여된 더치커피의 제조방법에 관한 것이다.The present invention relates to a method for producing Dutch coffee to which sweetness is imparted without using sugar.
커피는 현재 가장 많이 애용되고 활용되는 기호식품으로서 커피나무 열매의 종자인 커피원두를 원료로 하여 정제, 볶음, 배합, 분쇄 및 추출의 과정을 거쳐 제품화되고 있다.Coffee is currently the most favored and utilized favorite food, and it is commercialized through the processes of refining, roasting, blending, grinding, and extraction using coffee beans, which are the seeds of the coffee tree, as a raw material.
커피는 쓴맛, 떫은맛, 신맛, 구수한 맛 등이 조화를 이루어 미묘한 쾌감을 주는 기호 음료로서 피로감을 없애고 특유의 맛과 향이 있어서 널리 애호되고 있지만 단백질, 당분, 탄닌산, 지방을 제외하고 카페인은 대량 섭취시에 중추신경이 자극되어 악영향을 주고 있다.Coffee is a favorite beverage that provides subtle pleasure by harmonizing bitter, astringent, sour, and savory tastes. It eliminates fatigue and is widely favored for its unique taste and flavor. The central nervous system is stimulated and has an adverse effect.
이에 따라 카페인의 함량을 감소시킨 더치커피(Dutch Coffee)가 있는데, 더치커피는 보통의 커피가 뜨거운 물을 이용하여 커피를 추출하는 반면에 더치커피는 상온의 물을 이용하여 8 ~ 10 시간 이상의 장시간 동안 추출하는 커피로서, 카페인은 보통 80 ℃에서 녹아 나오는데 더치커피는 열을 가하지 않고 찬물로 커피를 추출하기 때문에 카페인의 함량은 일반 커피에 비하여 적어지게 된다.Accordingly, there is Dutch coffee with a reduced caffeine content. In Dutch coffee, ordinary coffee extracts coffee using hot water, whereas Dutch coffee uses room temperature water for a long time of 8 to 10 hours or more. As coffee extracted during the winter, caffeine is usually melted at 80 ℃, but since Dutch coffee extracts coffee with cold water without applying heat, the caffeine content is lower than that of general coffee.
더치커피는 일반커피와 비교하여 향은 유지되면서도 카페인의 함량이 적어 부드럽고 쓴맛이 덜하지만, 여전히 쓴맛이 존재하므로 설탕을 타서 단맛을 부여하여 커피의 기호성을 향상시켜 음용하게 된다.Compared to general coffee, Dutch coffee has a softer and less bitter taste due to its low caffeine content while maintaining the aroma, but still has a bitter taste.
그러나 현대인은 커피를 기호식품이라 하여 여러 잔을 습관적으로 마시게 되는데, 설탕을 함유한 커피는 비만을 초래하고 당뇨, 고혈압, 고지혈증 등과 같은 만성 퇴행성 질환의 원인이 된다.However, modern people habitually drink several cups of coffee as a favorite food. Coffee containing sugar causes obesity and causes chronic degenerative diseases such as diabetes, high blood pressure, and hyperlipidemia.
이에 따라 설탕 대신에 단맛을 부여하면서도 설탕과 같은 당(糖)에 의한 만성 퇴행성 질환을 일으키지 않는 성분이 첨가된 더치커피가 요구되고 있다.Accordingly, there is a demand for Dutch coffee with added ingredients that do not cause chronic degenerative diseases caused by sugar, such as sugar, while providing sweetness instead of sugar.
대한민국공개실용신안 2012-0005749호에는 고안의 명칭을 무설탕 다이어트 단맛 식물 커피로 하면서, 스테비아, 단호박, 단고구마, 감초, 칡, 바나나 및 레몬을 건조하여 분말화 한 것을 설탕 대신에 커피에 타는 것이 기재되어 있는데, 설탕과 유사한 단맛을 내지 못하고 당 성분을 함유하는 문제점이 있다.Republic of Korea Utility Model No. 2012-0005749 describes that the name of the design is sugar-free diet sweet plant coffee, and that stevia, sweet pumpkin, sweet potato, licorice, arrowroot, banana and lemon are dried and powdered in coffee instead of sugar. However, there is a problem in that it does not have a sweet taste similar to sugar and contains sugar components.
상기 문제점을 해결하기 위해 본 발명은, 건강에 유해하지 않으면서도 단맛이 부여된 더치커피의 제조방법을 제공하는 것을 목적으로 한다.In order to solve the above problems, an object of the present invention is to provide a method for producing Dutch coffee to which sweetness is imparted without being harmful to health.
상기 과제를 해결하기 위해 본 발명은, 더치커피 원액에 수국차 추출 농축액을 첨가하고 혼합하는 것을 포함하며, 상기 더치커피 원액은, 커피 생두를 배전(roasting)하고 실온에서 숙성시킨 다음에 분쇄하여 커피원두 입자로 제조하는 단계; 정제수에 상기 커피원두 입자를 침지하는 단계; 및 상기 침지하는 단계의 커피원두 입자에 필터를 얹고 추출할 용매로서 0 ~ 20 ℃의 정제수를 일정시간 간격으로 한 방울씩 적하시켜 한 방울씩 추출되어 나오는 커피 원액을 수집하는 단계;를 포함하여 제조되며, 상기 수국차 추출 농축액은, 수국차 잎을 비비는 유념 단계; 상기 유념 단계의 수국차 잎을 덖는 덖음 단계; 상기 덖음 단계의 수국차 잎을 발효시키는 발효 단계; 상기 발효 단계의 수국차 잎을 건조하는 동결건조 단계; 상기 동결건조 단계의 수국차 잎을 추출하는 추출 단계; 및 상기 추출 단계에서 추출된 수국차 추출액을 농축하고 여과하는 단계;를 포함하여 제조되는 것을 특징으로 하는 수국차 추출액을 첨가한 더치커피의 제조방법을 제공한다.In order to solve the above problems, the present invention includes adding and mixing a hydrangea tea extract concentrate to a Dutch coffee undiluted solution, and the dutch coffee undiluted solution is obtained by roasting green coffee beans, aging them at room temperature, and then pulverizing coffee. manufacturing bean particles; immersing the coffee bean particles in purified water; And collecting the coffee stock solution extracted drop by drop by placing a filter on the coffee bean particles of the immersion step and adding purified water at 0 to 20 ° C. as a solvent to be extracted drop by drop at regular time intervals; and the hydrangea tea extract concentrate is a mindful step of rubbing the hydrangea tea leaves; A step of peeling the hydrangea tea leaves of the mind step; a fermentation step of fermenting the hydrangea tea leaves of the roasting step; a freeze-drying step of drying the hydrangea tea leaves of the fermentation step; Extraction step of extracting the hydrangea tea leaves of the freeze-drying step; and concentrating and filtering the hydrangea tea extract extracted in the extraction step.
본 발명에 따르면 더치커피에 첨가되는 수국차 추출 농축액에 의해 단맛이 부여되고 설탕을 사용하지 않으므로 다량 음용해도 만성 퇴행성 질환에 걸릴 위험이 감소할 수 있다.According to the present invention, sweetness is given by the hydrangea tea extract concentrate added to Dutch coffee and sugar is not used, so even if you drink a large amount, the risk of chronic degenerative diseases can be reduced.
또한, 본 발명의 수국차 추출 농축액이 더치커피와 실온에서도 잘 유동하여 균일하게 혼합되고 더치커피에 수국차 특유의 맛과 향이 부가되어 더치커피의 제조가 간편해지고 풍미가 향상된다.In addition, the hydrangea tea extract concentrate of the present invention flows well even at room temperature with Dutch coffee and is uniformly mixed.
본 발명은 더치커피 원액 100 중량부에 가용성 고형분의 농도가 20 ~ 40 브릭스인 수국차 추출 농축액을 30 ~ 200 중량부를 첨가하고 혼합하여 이루어지는 수국차 추출액을 첨가한 더치커피의 제조방법이다.The present invention is a method for producing Dutch coffee in which a hydrangea tea extract is added by adding and mixing 30 to 200 parts by weight of a hydrangea tea extract concentrate having a concentration of 20 to 40 Brix of soluble solids in 100 parts by weight of a Dutch coffee stock solution.
먼저 본 발명의 더치커피 원액의 제조방법을 설명한다.First, a method for preparing the Dutch coffee undiluted solution of the present invention will be described.
커피 생두를 200 ~ 220 ℃에서 10 ~ 15 분간 배전(roasting)하고 실온에서 숙성시킨 다음에 그라인더로 분쇄하여 커피원두 입자를 제조할 수 있다.Coffee bean particles can be prepared by roasting green coffee beans at 200 to 220° C. for 10 to 15 minutes, aging them at room temperature, and then pulverizing them with a grinder.
상기 배전을 함으로써 커피의 당 성분이 열을 받아 색깔이 진한 갈색으로 변하게 되며, 상기 조건에서 배전을 함으로써 커피에서 신맛과 떫은맛을 제거할 수 있고 후술하는 수국차 추출 농축액과 조화되는 맛과 향기를 나타낼 수 있다.By roasting, the sugar component of the coffee is heated and the color changes to dark brown. By roasting under the above conditions, it is possible to remove the sour and astringent taste from the coffee, and the taste and aroma harmonious with the hydrangea tea extract to be described later. can
상기 분쇄를 함으로써 커피원두의 표면적을 넓혀 물의 접촉 면적을 증대시켜 더치커피를 추출하기 용이한 상태로 만들 수 있다.By performing the pulverization, the surface area of the coffee beans is widened to increase the contact area of water, thereby making it easy to extract Dutch coffee.
0 ~ 20 ℃의 차가운 정제수에 상기 커피원두 입자를 1 ~ 2 시간 침지한 이후에 상기 침지된 커피원두 입자 위에 필터를 얹고 추출할 용매로서 0 ~ 20 ℃의 정제수를 일정시간 간격으로 한 방울씩 적하시켜 한 방울씩 추출되어 나오는 커피 원액을 수집하여 더치커피 원액을 얻을 수 있다.After immersing the coffee bean particles in cold purified water at 0 to 20 ° C for 1 to 2 hours, put a filter on the immersed coffee bean particles and add 0 to 20 ° C purified water dropwise at regular time intervals as a solvent to be extracted Dutch coffee can be obtained by collecting the undiluted coffee that is extracted drop by drop.
상기 침지에 의해 커피 입자가 물을 흡수하여 팽창하게 되어 커피원두가 가지고 있는 성분과 향미가 차가운 정제수에서도 용이하게 추출될 수 있다.The immersion causes the coffee particles to absorb water and expand, so that the components and flavor of coffee beans can be easily extracted from cold purified water.
커피원두를 차가운 정제수로 추출함으로써 카페인이 적게 추출되며, 지용성 성분보다 수용성 성분의 추출이 많아져 커피에서 깔끔하고 담백하며 부담없는 맛을 낼 수 있다.By extracting coffee beans with cold purified water, less caffeine is extracted, and more water-soluble components are extracted than fat-soluble components, so the coffee can have a clean, light, and comfortable taste.
커피의 당 성분은 찬물에 잘 녹지 않으므로 장시간 추출을 함으로써 커피에서 단맛을 내게 할 수 있는데, 너무 장시간 추출을 하게 되면 커피원두에서 불필요한 가용성분이 나오게 되어 텁텁하고 불쾌한 맛을 내므로 24시간 이내에 추출하는 것이 바람직하다.The sugar component of coffee does not dissolve well in cold water, so it can be sweetened by extracting it for a long time. desirable.
다음에 본 발명의 수국차 추출 농축액의 제조방법에 대하여 설명한다.Next, a method for producing a hydrangea tea extract concentrate of the present invention will be described.
수국차는 범의귀과(Saxifragaceae)의 낙엽저목으로서 잎을 차로 마실 경우 천연 비당성 단맛과 박하향이 나고 쓴맛은 전혀 나지 않으며 카페인이 없다.Hydrangea tea is a deciduous tree of the Saxifragaceae family. When the leaves are drunk as tea, they have a natural non-sugar sweet and mint flavor, do not taste bitter at all, and do not contain caffeine.
수국차의 잎에는 필로둘신(Phyllodulcin), 루틴(Rutin), 엄벨리페론(umbelliferone), 켐페롤(Kaempferol), 쿼세틴(Quercetin), 게르마늄 등이 있는데 비당성 단맛과 박하향을 내는 성분인 필로둘신이 58.8%나 함유되어 있으며 설탕보다 월등한 단맛이 있으나 인체에 축적되지 않는 비당질 단맛으로 현대인의 건강에 해로움을 제공하지 않는다.The leaves of hydrangea tea contain phyllodulcin, rutin, umbelliferone, kaempferol, quercetin, germanium, etc. It contains 58.8% and has a sweeter taste than sugar, but it is a non-carbohydrate sweet that does not accumulate in the human body and does not provide any harm to the health of modern people.
본 발명의 수국차 잎은 수확 직후 자연 상태에서는 쓴맛이 있으며 단맛은 없다. 그러나 발효와 건조를 거치면서 수국차 잎의 주성분인 글루코필로둘신이 분해되어 필로둘신으로 변환되어 단맛을 내게 된다. 한편, 이 수국차 잎에는 툰베르기놀(thunberginol), hydrangenol 4'-O-glucoside가 세균에 대한 항균성 효과가 있어 식품에 첨가될 경우 방부효과를 나타내어 식품의 보전성을 향상시킬 수 있다.The hydrangea tea leaves of the present invention have a bitter taste and no sweetness in their natural state immediately after harvest. However, through fermentation and drying, glucophyllodulcin, the main component of hydrangea tea leaves, is decomposed and converted into phyllodulcin, giving it a sweet taste. On the other hand, thunberginol and hydrangenol 4'-O-glucoside in this hydrangea tea leaf have an antibacterial effect against bacteria.
수국차 추출 농축액을 제조하기 위해서는 먼저 수국차 잎을 비비는 유념 단계를 실시할 수 있다.In order to prepare the hydrangea tea extract concentrate, a mindful step of rubbing the hydrangea tea leaves may be performed first.
상기 유념은 손으로 주무르거나 비벼 수국차 잎의 각질을 제거하고 섬유질을 파괴하여 수국차의 발효를 촉진시켜 수국차의 유용성분이 많이 추출될 수 있도록 하는 것이다.The above consideration is to remove the dead skin cells from the leaves of hydrangea tea by kneading or rubbing them by hand and to promote the fermentation of hydrangea tea by destroying the fibers so that a lot of useful components of the hydrangea tea can be extracted.
상기 유념 단계 이후에 덖음 단계를 실시할 수 있다.After the minding step, the nayum step may be performed.
상기 덖음은 덖음솥을 이용하여 상기 유념 단계의 수국차 잎을 180 ~ 220 ℃의 온도에서 3 ~ 10분간 덖으면서 익혀냄으로써 수증기를 제거하면서 불필요한 신맛과 떫은맛을 제거할 수 있다.The roasting can remove unnecessary sourness and astringency while removing water vapor by boiling the hydrangea tea leaves of the mindful step using a roasting pot while roasting them for 3 to 10 minutes at a temperature of 180 to 220 ℃.
수국차 잎을 그대로 추출할 경우 감미 이외에도 쓴맛과 떫은맛이 동시에 많이 추출되므로 감미만의 추출을 위해서는 유념과 덖음의 실시가 필요하다.When hydrangea tea leaves are extracted as they are, a lot of bitterness and astringency are extracted at the same time in addition to sweetness.
상기 덖음 단계 이후에 발효 단계를 실시할 수 있다.A fermentation step may be performed after the roasting step.
상기 발효는 상기 덖음 단계의 수국차 잎을 습한 상태로 만들어서 7 ~ 10일 동안 발효시키는 것으로서 수국차 잎에서 필로둘신으로의 변환을 증대할 수 있다.The fermentation can increase the conversion of hydrangea tea leaves to phyllodulcin by making the hydrangea tea leaves of the roasting stage wet and fermenting them for 7 to 10 days.
상기 발효 단계 이후에 동결건조 단계를 실시할 수 있다.A freeze-drying step may be performed after the fermentation step.
상기 동결건조를 실시함으로써 동결에 의해 미생물에 의한 발효가 정지되어 추출되는 필로둘신의 함량을 일정하게 제어할 수 있고 수국차 잎의 조직이 안정화되어 수국차 잎의 유용성분은 유지되면서 수분만 빠져나가게 될 수 있다.By carrying out the freeze-drying, fermentation by microorganisms is stopped by freezing, so that the content of extracted phyllodulcin can be controlled constantly, and the tissue of hydrangea tea leaves is stabilized so that only moisture escapes while maintaining useful components of hydrangea tea leaves. can be
상기 동결건조 단계 이후에 추출 단계를 실시할 수 있다.An extraction step may be performed after the freeze-drying step.
상기 추출은 동결건조 단계의 수국차 잎 1 중량부에 대하여 추출용매로서 물 5 ~ 50 중량부를 가하고 50 ~ 70 ℃의 온도에서 1 ~ 5시간 추출하는 것이 수국차 잎의 쓴맛과 떫은맛의 추출을 억제하면서 필로둘신과 같은 유용성분이 다량으로 함유되게 하고 추출량을 증대할 수 있어 바람직하다.The extraction is performed by adding 5 to 50 parts by weight of water as an extraction solvent to 1 part by weight of hydrangea tea leaves in the freeze-drying step and extracting at a temperature of 50 to 70 ° C. for 1 to 5 hours to suppress the extraction of bitter and astringent taste of hydrangea tea leaves. It is preferable because it can contain a large amount of useful components such as phyllodulcin and increase the extraction amount.
상기 추출 단계 이후에 농축하고 여과하는 단계를 실시할 수 있다.Concentration and filtration may be performed after the extraction step.
상기 추출에 의한 수국차 추출액을 농축기를 이용하여 추출액의 가용성 고형분의 농도가 20 ~ 40 브릭스인 수국차 추출 농축액을 제조할 수 있다.A hydrangea tea extract concentrate having a concentration of 20 to 40 Brix of soluble solids in the extract can be prepared by using a concentrator for the hydrangea tea extract obtained by the extraction.
상기 추출에 의해 얻어진 수국차 추출액을 더치커피에 바로 첨가할 수도 있지만 단맛을 내기 위해서는 많은 양을 첨가해야 하는데, 이 경우 더치커피 본래의 맛과 향이 가려지므로 추출 농축액 형태로 소량 첨가하여 사용하는 것이 바람직하다.The hydrangea tea extract obtained by the above extraction can be directly added to Dutch coffee, but a large amount must be added to give sweetness. do.
한편, 상기 농축하고 여과하는 단계에서 상기 수국차 추출액에 수국차 잎 분말을 더 첨가할 수 있다.Meanwhile, in the step of concentrating and filtering, hydrangea tea leaf powder may be further added to the hydrangea tea extract.
상기 수국차 잎 분말을 더 첨가하여 농축함으로써, 수국차 추출 농축액에서 수국차의 추출물이 안정화된 가용성 고형분의 상태로 유지되도록 하여, 상기 제조된 수국차 추출 농축액을 실온에서 정치하여 보관할 경우 발생할 수 있는 보관 용기의 바닥부에 가용성 고형분이 응고된 비유동성의 현탁액 생성을 방지하고 더치커피와 균일하게 섞일 수 있게 할 수 있다.By further adding and concentrating the hydrangea tea leaf powder, the extract of hydrangea tea is maintained in a stabilized soluble solid state in the hydrangea tea extract concentrate, which may occur when the prepared hydrangea tea extract concentrate is stored at room temperature. The soluble solids at the bottom of the storage container can prevent the formation of a coagulated, non-flowable suspension and allow for uniform mixing with the Dutch coffee.
이때, 수국차 잎 분말은 상기 추출액 100 중량부에 대하여 30 ~ 100 중량부를 첨가하는 것이 바람직한데, 30 중량부 미만이면 상기 비유동성의 현탁액이 생성될 수 있으며, 100 중량부를 초과하면 상기 수국차 추출 농축액에서 단맛 이외에 쓴맛과 떫은맛이 부가될 수 있고 커피 고유의 맛과 향이 감소할 수 있어 바람직하지 못하다.At this time, it is preferable to add 30 to 100 parts by weight of the hydrangea tea leaf powder based on 100 parts by weight of the extract. If it is less than 30 parts by weight, the non-flowable suspension may be produced, and if it exceeds 100 parts by weight, the hydrangea tea extraction It is undesirable because bitterness and astringency may be added to the concentrate in addition to sweetness, and the inherent taste and aroma of coffee may be reduced.
본 발명은 설탕을 사용하지 않고 설탕과 유사한 단맛의 더치커피를 제조하기 위해서 가용성 고형분의 농도가 20 ~ 40 브릭스(Brix)인 상기 수국차 추출 농축액을 상기 더치커피 원액 100 중량부에 대하여 30 ~ 200 중량부 첨가하는 제조방법으로서 단맛의 부여와 함께 더치커피의 맛과 향의 풍미를 더 향상시킬 수 있다.The present invention uses the hydrangea tea extract concentrate having a soluble solid concentration of 20 to 40 Brix in order to prepare Dutch coffee with a sweetness similar to sugar without using sugar, and 30 to 200 parts by weight based on 100 parts by weight of the Dutch coffee undiluted solution. As a manufacturing method of adding parts by weight, it is possible to further improve the taste and flavor of Dutch coffee while imparting sweetness.
이때, 상기 수국차 추출 농축액이 가용성 고형분의 농도가 20 브릭스 미만이거나 30 중량부 미만으로 첨가되는 경우 단맛을 내는 필로둘신의 함량이 적어져 단맛 부여 효과가 나타나기 어려우며, 40 브릭스를 초과하거나 200 중량부를 초과하여 첨가되는 경우 상기 가용성 고형분이 응고될 수 있어 더치커피와 균일한 혼합이 어려워져 혼합 작업성이 나빠지고 더치커피에서 맛과 향이 나빠질 수 있어 바람직하지 못하다. At this time, when the hydrangea tea extract concentrate is added in an amount of less than 20 Brix or less than 30 parts by weight of soluble solids, the content of philodulcin that gives a sweet taste is reduced, making it difficult to impart a sweet taste, and exceeding 40 Brix or 200 parts by weight When added in excess, the soluble solid may coagulate, making it difficult to uniformly mix with Dutch coffee, which is undesirable because mixing workability may deteriorate and taste and flavor may deteriorate in Dutch coffee.
본 발명에서는 상기 수국차 추출액이 첨가된 더치커피에 상기 수국차 추출액 100 중량부 대비 킬라야사포닌(Quillaia saponin) 0~10 중량부를 더 첨가할 수 있다. In the present invention, 0 to 10 parts by weight of Quillaia saponin may be further added to the Dutch coffee to which the hydrangea tea extract is added, based on 100 parts by weight of the hydrangea tea extract.
킬라야사포닌은 장미과(Quillaja Saponaria Mulina)에 속하고 주로 중남미에 분포하는 하는데 통칭 비누나무라 불리는 상록수의 껍질에서 얻어지는 사포닌이다. Quillaja saponin belongs to the Rosaceae (Quillaja Saponaria Mulina) and is mainly distributed in Central and South America. It is a saponin obtained from the bark of an evergreen tree called a soap tree.
킬라야사포닌은 아니온계 계면활성제이지만 분자 내에 다수의 수산기가 있기 때문에 킬라야사포닌 고유의 낮은 표면장력이 pH의 영향을 거의 받지 않는다. Although Kilaya saponin is an anionic surfactant, since there are many hydroxyl groups in the molecule, the inherent low surface tension of Kilaya saponin is hardly affected by pH.
본 발명에서 킬라야사포닌이 더 첨가되어 계면활성제의 기능을 나타냄으로써, 산성의 커피에 대해서도, 수국차 추출 농축액 또는 커피콩의 소수성의 부위를 안정화시키므로 플라보노이드 배당체가 분해하여 침전이 발생하는 것을 억제하여 장시간 정치하여도 제품의 외관을 나쁘게 하지 않을 수 있다. In the present invention, by adding more quillaya saponin to show the function of a surfactant, it stabilizes the hydrophobic portion of the extract of hydrangea tea extract or coffee beans even for acidic coffee, thereby inhibiting the decomposition of flavonoid glycosides and the occurrence of precipitation. Even if it is left still for a long time, the appearance of the product may not be deteriorated.
이때 첨가량이 10 중량부를 초과하면 쓴맛이 너무 강해지고 거품이 발생할 수 있어 더치커피 고유의 풍미를 나쁘게 할 수 있다. At this time, if the added amount exceeds 10 parts by weight, the bitter taste may become too strong and foam may occur, which may deteriorate the inherent flavor of Dutch coffee.
이하에 본 발명을 실시예에 의해 구체적으로 설명한다. 단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 하기의 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경 할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백할 것이다.Hereinafter, the present invention will be specifically described by way of examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and can be changed to other examples that are substituted and equivalent within the scope without departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.
[실시예 1][Example 1]
커피 생두를 220 ℃에서 10분간 배전하고 실온에서 숙성시킨 다음에 그라인더로 분쇄하여 커피원두 입자를 제조하였다.Green coffee beans were roasted at 220° C. for 10 minutes, aged at room temperature, and then ground with a grinder to prepare coffee bean particles.
10 ℃의 정제수에 상기 커피원두 입자를 2시간 침지한 후에 상기 침지된 커피원두 입자 위에 필터를 얹고 10 ℃의 정제수를 일정시간 한 방울씩 적하시켜 한 방울씩 추출되어 나오는 커피 원액을 수집하여 더치커피 원액을 얻었다.After immersing the coffee bean particles in purified water at 10° C. for 2 hours, a filter is placed on the immersed coffee beans particles, and purified water at 10° C. a stock solution was obtained.
수확하여 세척하고 건조한 수국차 잎을 손으로 주무르거나 비벼 원래의 말랑말랑한 수국차 잎 상태가 되도록 유념한 다음에 덖음솥을 이용하여 수국차 잎을 200 ℃의 온도에서 5분간 덖어 내었다.After harvesting, washing, and drying hydrangea tea leaves by hand kneading or rubbing them to make the original soft hydrangea tea leaves, using a roasting pot, the hydrangea tea leaves were roasted at 200 °C for 5 minutes.
상기 덖어진 수국차 잎에 정제수를 분무하고 발효기에서 8일 동안 발효시킨 이후에 수국차 잎을 -20 ℃에서 동결하고 30 ℃의 온도까지 상승시켜 수분을 제거하면서 건조하였다.After spraying purified water on the peeled hydrangea tea leaves and fermenting them in a fermenter for 8 days, the hydrangea tea leaves were frozen at -20 °C and dried at 30 °C to remove moisture.
상기 건조된 수국차 잎에 1 중량부에 추출용매로서 정제된 멸균수 10 중량부를 가하고 60 ℃의 온도에서 3시간 추출하여 수국차 추출액을 얻었다.10 parts by weight of purified sterile water as an extraction solvent was added to 1 part by weight of the dried hydrangea tea leaves, and extracted at a temperature of 60° C. for 3 hours to obtain a hydrangea tea extract.
상기 수국차 추출액을 농축기를 이용하여 농축하고 여과하여 추출액의 가용성 고형분의 농도가 35 브릭스인 수국차 추출 농축액을 제조하였다. The hydrangea tea extract was concentrated using a concentrator and filtered to prepare a hydrangea tea extract concentrate having a concentration of soluble solids in the extract of 35 Brix.
상온에서, 얻어진 더치커리 원액 100 중량부에 상기 수국차 추출 농축액 50 중량부를 첨가하고 균일하게 혼합하여 수국차 추출액을 첨가한 더치커피를 제조하였다.At room temperature, 50 parts by weight of the hydrangea tea extract concentrate was added to 100 parts by weight of the obtained Dutch curry stock solution, and the mixture was uniformly mixed to prepare Dutch coffee to which the hydrangea tea extract was added.
[실시예 2][Example 2]
상기 실시예 1에서 상기 얻어진 더치커리 원액 100 중량부에 상기 수국차 추출 농축액 200 중량부를 첨가한 것을 제외하고는, 실시예 1과 동일한 방법을 사용하여 수국차 추출액을 첨가한 더치커피를 제조하였다.Dutch coffee to which the hydrangea tea extract was added was prepared in the same manner as in Example 1, except that 200 parts by weight of the hydrangea tea extract concentrate was added to 100 parts by weight of the Dutch curry stock solution obtained in Example 1.
[실시예 3][Example 3]
상기 실시예 1에서 수국차 추출 농축액을 제조할 때에 상기 수국차 추출액 100 중량부에 수국차 잎 분말 50 중량부를 더 첨가하여 농축하고 여과한 것을 제외하고는, 실시예 1과 동일한 방법을 사용하여 수국차 추출액을 첨가한 더치커피를 제조하였다.Hydrangea using the same method as in Example 1, except that when preparing the hydrangea tea extract concentrate in Example 1, 50 parts by weight of hydrangea tea leaf powder was further added to 100 parts by weight of the hydrangea tea extract, concentrated and filtered Dutch coffee was prepared with the addition of tea extract.
[실시예 4][Example 4]
상기 실시예 3의 수국차 추출액을 첨가한 더치커피에, 킬라야사포닌의 첨가량이 2 중량부가 되도록 킬라야사포닌 추출물을 더 첨가하여 더치커피를 제조하였다. To the Dutch coffee to which the hydrangea tea extract of Example 3 was added, the kilaya saponin extract was further added so that the added amount of the kilaya saponin was 2 parts by weight to prepare Dutch coffee.
상기 실시예의 수국차 추출액을 첨가한 더치커피에 대하여 훈련된 관능검사원 20명이 시음하는 관능검사를 실시하고 5점 척도로 평가하여 그 평균값의 결과를 표 1에 나타내었다.For the Dutch coffee to which the hydrangea tea extract of the above example was added, a sensory test was performed by 20 trained sensory inspectors, and the results were evaluated on a 5-point scale, and the results of the average values are shown in Table 1.
맛, 향, 기호도 점수 1: 아주나쁨, 3: 보통, 5: 아주 좋음Control: Dutch coffee prepared in the usual way
Taste, Aroma, Preference Score 1: Very poor, 3: Moderate, 5: Very good
상기 표 1로부터 대조구보다 실시예의 더치커피가 모두 높은 기호도를 나타내는데, 이는 수국차 추출액이 더치커피에 첨가되어 단맛을 부여하면서도 더치커피와 수국차 추출액이 조화된 맛과 향을 발현시킨 것으로 판단된다.From Table 1 above, all of the Dutch coffees of the Examples show higher preference than the control, which is judged that the hydrangea tea extract is added to the Dutch coffee to impart sweetness, while the Dutch coffee and the hydrangea tea extract express a harmonious taste and aroma.
한편, 실시예 3에서 상기 수국차 추출 농축액을 1주일간 정치한 후에 상기 얻어진 더치커피에 첨가하여 혼합하는 방법을 관찰한 결과, 수국차 추출 농축액을 1주일간 정치하여도 비유동성의 현탁액이 발생하지 않았고, 더치커피와 상온에서 균일하게 혼합됨을 확인하여, 수국차 추출 농축액을 제조할 때에 상기 수국차 잎 분말을 더 첨가하는 것이 수국차 추출 농축액을 안정화하고 더치커피에 잘 혼합될 수 있도록 함을 알 수 있다. On the other hand, as a result of observing the method of adding and mixing the hydrangea tea extract concentrate to the obtained Dutch coffee after standing still for one week in Example 3, a non-flowable suspension did not occur even when the hydrangea tea extract concentrate was left still for one week. , by confirming that it is uniformly mixed with Dutch coffee at room temperature, it can be seen that adding more hydrangea tea leaf powder when preparing the hydrangea tea extract concentrate stabilizes the hydrangea tea extract concentrate and allows it to be mixed well with the Dutch coffee have.
한편, 실시예 4의 더치커피를 투명한 유리병에 담아 1주일간 정치한 후에 눈으로 외관을 관찰한 결과, 침전이 발생하지 않는 것이 확인되었다. On the other hand, after the Dutch coffee of Example 4 was put in a transparent glass bottle and left still for one week, the appearance was observed with the naked eye, and it was confirmed that no precipitation occurred.
Claims (5)
상기 더치커피 원액은,
커피 생두를 배전(roasting)하고 실온에서 숙성시킨 다음에 분쇄하여 커피원두 입자로 제조하는 단계;
정제수에 상기 커피원두 입자를 침지하는 단계; 및
상기 침지하는 단계의 커피원두 입자에 필터를 얹고 추출할 용매로서 0 ~ 20 ℃의 정제수를 일정시간 간격으로 한 방울씩 적하시켜 한 방울씩 추출되어 나오는 커피 원액을 수집하는 단계를 포함하여 제조되며,
상기 수국차 추출 농축액은,
수국차 잎을 비비는 유념 단계;
상기 유념 단계의 수국차 잎을 덖는 덖음 단계;
상기 덖음 단계의 수국차 잎을 발효시키는 발효 단계;
상기 발효 단계의 수국차 잎을 건조하는 동결건조 단계;
상기 동결건조 단계의 수국차 잎을 추출하는 추출 단계; 및
상기 추출 단계에서 추출된 수국차 추출액을 농축하고 여과하는 단계;를 포함하여 제조되는 것을 특징으로 하는 수국차 추출액을 첨가한 더치커피의 제조방법.It includes adding and mixing hydrangea tea extract concentrate to the Dutch coffee stock solution,
The dutch coffee undiluted solution,
roasting green coffee beans, aging them at room temperature, and grinding them to prepare coffee bean particles;
immersing the coffee bean particles in purified water; and
Putting a filter on the coffee bean particles in the immersion step and adding purified water at 0 to 20 ° C. as a solvent to be extracted drop by drop at regular time intervals to collect the extracted coffee stock solution drop by drop,
The hydrangea tea extract concentrate,
Mindful step of rubbing hydrangea tea leaves;
A step of peeling hydrangea tea leaves of the mind step;
a fermentation step of fermenting the hydrangea tea leaves of the roasting step;
a freeze-drying step of drying the hydrangea tea leaves of the fermentation step;
Extraction step of extracting the hydrangea tea leaves of the freeze-drying step; and
Concentrating and filtering the hydrangea tea extract extracted in the extraction step; Method for producing Dutch coffee with the addition of hydrangea tea extract, characterized in that it is prepared including.
상기 더치커피 원액 100 중량부에 대하여 가용성 고형분의 농도가 20 ~ 40 브릭스인 상기 수국차 추출 농축액을 30 ~ 200 중량부를 첨가하고 혼합하는 것을 특징으로 하는 수국차 추출액을 첨가한 더치커피의 제조방법.The method of claim 1,
A method of producing Dutch coffee with hydrangea tea extract, characterized in that 30 to 200 parts by weight of the hydrangea tea extract concentrate having a concentration of soluble solids of 20 to 40 Brix is added and mixed with respect to 100 parts by weight of the Dutch coffee stock solution.
상기 추출 단계에서 추출은 상기 동결건조 단계의 수국차 잎 1 중량부에 대하여 추출용매로서 물 5 ~ 50 중량부를 가하고 50 ~ 70 ℃의 온도에서 1 ~ 5시간 추출하는 것을 특징으로 하는 수국차 추출액을 첨가한 더치커피의 제조방법.The method of claim 1,
The extraction in the extraction step is performed by adding 5 to 50 parts by weight of water as an extraction solvent with respect to 1 part by weight of hydrangea tea leaves in the freeze-drying step and extracting at a temperature of 50 to 70° C. for 1 to 5 hours. Method for producing added Dutch coffee.
상기 농축하고 여과하는 단계에서 상기 수국차 추출액 100 중량부에 수국차 잎 분말 30 ~ 100 중량부를 더 첨가하여 농축하는 것을 특징으로 하는 수국차 추출액을 첨가한 더치커피의 제조방법.The method of claim 1,
In the step of concentrating and filtering, 30 to 100 parts by weight of hydrangea tea leaf powder is further added to 100 parts by weight of the hydrangea tea extract to concentrate.
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