KR101859738B1 - A Method for Manufacturing Dutch Coffee - Google Patents

Abstract

The present invention relates to a process for producing Dutch coffee, and more particularly, to a process for producing hot coffee, which comprises using water as an extraction solvent to minimize the reduction of polyphenols while reducing caffeine content in coffee, It is possible to increase the preservation period of Dutch coffee by removing the bacteria by extracting the Dutch coffee by using the ceramic material extraction device and by making the flavor of the coffee to be contained in the Dutch coffee by the minerals contained in the basalt And to provide health functionalities.

Description

[0001] The present invention relates to a method for manufacturing Dutch coffee,

The present invention relates to a process for producing Dutch coffee, and more particularly, to a process for producing hot coffee, which comprises using water as an extraction solvent to minimize the reduction of polyphenols while reducing caffeine content in coffee, It is possible to increase the preservation period of Dutch coffee by removing the bacteria by extracting the Dutch coffee by using the ceramic material extraction device and by making the flavor of the coffee to be contained in the Dutch coffee by the minerals contained in the basalt And to provide health functionalities.

As demand for coffee has increased in recent years, Dutch coffee has emerged as an alternative to the increasing demand for quality fine coffee.

Duthch refers to coffee that has been chilled for a long time using cold water or normal-temperature water. Dutch coffee is a Japanese name for Dutch coffee, and English for "cold water" is called cold brew.

Coffee does not come out well in cold water originally. Therefore, when water at room temperature is used, it takes a long time of 3 to 4 hours for a short time and 12 to 24 hours for a long time, but an intense flavor is formed during a long and slow extraction to have a soft and unique flavor. In addition, the coffee extracted at a high temperature has half the original flavor when the coffee is cooled, whereas the taste of the Dutch coffee is hardly changed since the low temperature extraction is performed from the beginning. Rather than drinking immediately, it is recommended to drink after aging, and after 3 to 4 days of fermentation, the flavor becomes deeper. In addition, Dutch coffee has a longer shelf life compared to ordinary coffee, and it can be stored in undiluted state, which is increasing its preference. Therefore, in order to produce a Dutch coffee having the above-mentioned characteristics, methods of producing Dutch coffee for improving the flavor or facilitating storage as described in the following patent documents are being developed.

(Patent Literature)

Registered Patent No. 10-1595497 (registered on November 22, 2014) "Extraction mechanism of Dutch coffee and method of extracting Dutch coffee using it"

Registration No. 10-1302978 (registered on Aug. 31, 2018) "Disposable liquid Dutch coffee and its extraction method"

However, since hot coffee uses cold water, it takes a long time to worry about the original flavor of coffee, and it takes a long time to extract a small amount while dropping cold water by one drop. Therefore, there is a problem of proliferation of bacteria due to prolonged extraction period of low temperature, and the content of caffeine is still very high. In addition, although Dutch coffee contains polyphenols such as chlorogenic acid and magnesium and has antioxidative functions, it has been difficult to drink enough coffee to consume enough polyphenols because of the limitation of drinking due to high caffeine content.

Therefore, there is a growing need for a method for producing a Dutch coffee that can reduce the content of polyphenols while lowering the caffeine content of Dutch coffee, and solve the problem of bacterial growth and increase the shelf life.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned conventional problems,

It is an object of the present invention to provide a process for producing Dutch coffee which can lower the content of caffeine compared with general Dutch coffee and minimize the reduction of polyphenol.

It is an object of the present invention to provide a process for producing Dutch coffee which can increase the preservation period of Dutch coffee.

It is an object of the present invention to provide a process for producing Dutch coffee which can increase mineral content and improve the flavor of hot coffee and improve health functionalities.

In order to achieve the above object, the present invention is implemented by the following embodiments.

According to an embodiment of the present invention, there is provided a method of manufacturing Dutch coffee according to the present invention, comprising the steps of: extracting hot coffee by passing hot water through coffee powder; separating the extracted hot coffee from the extraction device And a storage step for storing the caffeine, thereby reducing the caffeine content in the Dutch coffee while minimizing the reduction of the polyphenol content.

According to another embodiment of the present invention, a method for producing a Dutch coffee according to the present invention is characterized by further comprising a filtration step of filtering hydrogen water using a filter.

According to another embodiment of the present invention, in the method for producing Dutch coffee according to the present invention, the filter is characterized in that a basalt filter is used.

According to another embodiment of the present invention, in the method of manufacturing Dutch coffee according to the present invention, the hydrogen water is characterized in that the concentration of dissolved hydrogen is 100 to 1500 ppb.

According to another embodiment of the present invention, a method of manufacturing a Dutch coffee according to the present invention includes a step of producing hydrogen water by directly dissolving hydrogen gas in water.

According to another embodiment of the present invention, in the process for producing a Dutch coffee according to the present invention, the extraction step may be carried out in such a manner that hydrogenated water having passed through the filtration step is sprayed at a rate of 6 to 7 drops per 10 seconds to a diameter of 0.3 to 0.5 mm Coffee powder.

According to another embodiment of the present invention, a method of manufacturing a Dutch coffee according to the present invention is performed by using a Dutch coffee extracting apparatus, wherein the Dutch coffee extracting apparatus comprises: An extracting unit for extracting hot coffee while passing hydrogen through the coffee grounds; And a coffee storage part for collecting the coffee extracted from the extraction part, wherein the water supply part, the extraction part and the coffee storage part are made of ceramic.

According to another embodiment of the present invention, in the method for manufacturing a Dutch coffee according to the present invention, the water supply unit includes a basalt filter for filtering the hydrogen water passing through the water supply unit.

According to another embodiment of the present invention, there is provided a method of manufacturing a Dutch coffee according to the present invention, wherein the water supply unit comprises: a phase ball supplied with hydrogen water; And a regulating valve formed between the bowl and the extracting unit to regulate the amount of the hydrogenated water supplied to the extracting unit, wherein the filtering unit comprises: A basalt filter formed so that a plurality of basalt grains are closely adhered to allow the hydrogen water supplied from the image ball to pass through contact with the basalt pellets; A filter accommodating portion for accommodating the basalt grains of the basalt filter; And a mesh net formed below the filter receiving part to form a mesh having a smaller size than the basalt grains of the basalt filter.

According to another embodiment of the present invention, the Dutch coffee according to the present invention is produced by the Dutch coffee making method.

According to the present invention, the following effects can be obtained by this embodiment.

The present invention has the effect that the content of caffeine can be lowered compared with that of general Dutch coffee and the reduction of polyphenol can be minimized.

The present invention has the effect of increasing the preservation period of the Dutch coffee by filtering the aqueous hydrogen peroxide, which is an extraction solvent, with a basalt filter and extracting it through a Dutch coffee extracting apparatus made of ceramics.

The present invention has the effect of increasing the mineral content by filtering hydrous water as an extraction solvent with a basalt filter.

Brief Description of the Drawings Fig. 1 is a reference view showing a Dutch coffee extracting apparatus according to an embodiment of the present invention.
2 is a reference view showing the filtration unit of FIG.
FIG. 3 is a view showing a mesh network of FIG. 2;
4 is a flow chart of a method of manufacturing Dutch coffee according to an embodiment of the present invention
5 is a graph showing the content of caffeine according to Experimental Example 1
6 is a graph showing the content of polyphenols according to Experimental Example 2

Hereinafter, preferred embodiments of a method for producing a Dutch coffee according to the present invention will be described in detail with reference to the accompanying drawings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. Throughout the specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

Traditionally, Dutch coffee has attracted attention as a new coffee extraction method by allowing it to maintain its taste and flavor for a long time than ordinary coffee by low temperature extraction for a long time. However, the increase of preference due to high caffeine content and bacterial growth is slow to be.

Therefore, in the present invention, by using hydrogenated water as a solvent for Dutch coffee, it is possible to lower the content of caffeine while having a taste and flavor superior to that of conventional Dutch coffee, and it is possible to minimize the reduction of the content of polyphenols And thus it is possible to prevent the side effects caused by caffeine and to have sufficient intake of polyphenols having antioxidant functions. In addition, by filtering the water through the basalt filter, the problem of bacterial growth can be solved and the preservation period of the Dutch coffee can be increased. By making the Dutch coffee extracting device for producing the Dutch coffee be made of ceramic, To solve the problem.

1 to 3, a Dutch coffee extracting apparatus used in a Dutch coffee extracting method according to an embodiment of the present invention will be described with reference to FIGS. A water supply unit (1); An extracting unit 3 for extracting hot coffee while passing through the coffee powder, the hydrogen stored in the water supplying unit 1; A coffee storage part 5 for collecting the coffee extracted from the extraction part 3 and a housing 7 for supporting the water supply part 1, the extraction part 3 and the coffee storage part 5 . The water supply unit 1, the extraction unit 3, and the coffee storage unit 5 are formed of a ceramic material so as to more effectively prevent bacterial growth, which is a problem of Dutch coffee.

The water supply unit 1 is configured to supply the filtered water to the extraction unit 3 at a constant rate by supplying the filtered water. The water supply unit 1 reduces the caffeine content of the Dutch coffee through the supply of hydrogenated water, To minimize the reduction of the water content, and to filter the water of distilled water to increase the storage period of the Dutch coffee. Particularly, the water supply unit 1 includes the basalt filter 131 to efficiently remove impurities and bacteria contained in the hydrogen water, and supplies minerals contained in the basalt filter 131 to the hydrogen water, Thereby improving the health functionality of the coffee. The water supply unit 1 includes an image ball 11 supplied with hydrogen water, a filtration unit 13 formed below the image ball 11 to filter the hydrogen water supplied from the image ball 11, (15) for storing the filtered hydrogen water formed at the lower side of the extraction port (13), and a control unit for controlling the amount of hydrogen water supplied to the extraction unit (3) And a control valve 17 for controlling the flow of the fluid.

The image ball 11 is formed at the uppermost portion of the Dutch coffee extracting apparatus and is supplied with hydrogenated water and is formed of a barrel having a predetermined space of a ceramic material and the filtration unit 13 is formed at a lower side thereof, To be filtered.

The filtration unit 13 is configured to filter the hydrogen water supplied from the upper bowl 11 to the extraction unit 3 through the bowl 15 formed between the upper bowl 11 and the lower bowl 15, It is formed as a filter to efficiently remove impurities and germs contained in hydrogen water, thereby increasing the shelf life of the Dutch coffee, and allowing the hot coffee to contain rich minerals. As shown in FIG. 2, the filtration unit 13 includes a basalt filter 131 in which a plurality of basalt grains are in close contact with each other to allow hydrogen water to pass through the basalt pellets while being in contact therewith; A filter accommodating portion 133 for accommodating the basalt grains of the basalt filter 131; And a mesh net 135 formed below the filter accommodating part 133 to form a mesh having a smaller size than the basalt grains of the basalt filter 131.

The basalt filter 131 is configured to remove impurities and bacteria from the water drops coming from the image ball 11 and supply minerals to hydrogen water. As shown in FIG. 2, basalt rocks of a certain diameter are closely adhered to each other . For reference, basalt is rich in various minerals and is known to have antimicrobial and insecticidal effect because magma of 1200 ~ 1400 ℃ is eluted from 100km underground. Therefore, the present invention allows the hydrogen to be used as an extraction solvent for Dutch coffee to pass between closely adhered basalt pellets so that impurities and bacteria contained in the hydrogenated water can be removed by the basalt, and the minerals contained in the basalt Allow it to dissolve in water. Accordingly, it is possible to solve the problem of bacterial growth caused by long-time low-temperature extraction of Dutch coffee, thereby increasing the shelf life of Dutch coffee and allowing the coffee to contain rich minerals, And make the taste of the Dutch coffee more smooth. The basalt grains of the basalt filter 131 are received in the filter receiving portion 133 and are held by the mesh net 135 on the lower side to maintain a close contact state.

The filter accommodating portion 133 is formed between the upper and lower balls 11 and 15 to receive the basalt filter 131 and accurately accommodate the basalt pellets. The filter accommodating portion 133 may be formed in a cylindrical shape surrounding the basalt filter 131. The basalt filter 131 is accommodated in a state in which the basalt particles of the basalt filter 131 are closely adhered, Supporting the basalt pellets.

The mesh network 135 is formed below the filter accommodating portion 133 to support the basalt filter 131 and is formed in a grid shape having a plurality of spaces that pass through as shown in FIG. , A grid of smaller size than the basalt grains, that is, smaller than the basalt grains, so that the basalt grains do not escape but allow only the filtered hydrogen to pass through.

The bowl 15 is formed below the filtration unit 13 and is configured to receive the filtered hydrogen by the filtration unit 13 and is formed of a ceramic material to prevent the growth of bacteria. The control valve 17 is formed between the bowl 15 and the extraction unit 3 so that hot water contained in the bowl 15 is supplied to the lower extraction unit 3 to extract hot coffee. So that the amount and speed of the hydrogen water supplied to the extraction unit 3 can be adjusted.

The control valve 17 is formed below the bowl 15 and adjusts the amount and speed of the hydrogen water falling to the extraction part 3 so that the control valve 17 drops at a rate of 6 to 7 drops per 10 seconds desirable. If the speed of the molten water falling to the extracting unit 3 is made too fast, the problem of overflowing the hydrogen can be caused in the extracting unit 3. If the speed of the molten water is made too slow, the extraction period of the coffee is too long There is a problem that the amount of caffeine increases excessively.

The extraction unit 3 may be formed in a cylindrical shape formed below the water supply unit 1 and supplied with hydrogenated water and filled with coffee powder so that the hot coffee can be extracted by the drinking water. It is preferable that the coffee powder to be filled in the extraction part 3 has a diameter of 0.3 to 0.5 mm. If the diameter of the coffee powder is too small, the water of the extraction part 3 may overflow or the content of caffeine may be excessive And when the diameter of the coffee powder is too large, there is a problem that the coffee is not properly extracted and the taste and flavor of the hot coffee is deteriorated. The extractor 3 is also formed of a ceramic material to prevent the growth of bacteria.

The coffee storage unit 5 is formed below the extraction unit 3 and receives the Dutch coffee extracted by the extraction unit 3 and is formed of a ceramic material so as to prevent the propagation of bacteria . In addition, the coffee storage unit 5 can be separated from the housing 7, can store the extracted Dutch coffee in a separate container, and can extend the storage period through refrigeration or the like .

The housing 7 is configured to support the water supply unit 1, the extraction unit 3 and the coffee storage unit 5. The water supply unit 1, the extraction unit 3 and the coffee storage unit 5, The extraction unit 3, the coffee storage unit 5, and the like are fixed to the outside of the bowl 11, the bowl 15, the extraction unit 3, and the coffee storage unit 5, respectively. The housing 7 can be detachably attached to the bowl 11, the bowl 15, the extractor 3, the coffee storage unit 5, and the like.

As shown in FIG. 4, the Dutch coffee extracting method according to an embodiment of the present invention includes a step (S1) of producing hydrogenated water to produce hydrogenated water, a filtering step (S2) for filtering hydrogenated water using a filter, An extracting step S3 of dropping the filtered coffee by dropping the filtered water in the step S2 into a coffee powder, a storing step S7 of storing the extracted hot coffee separated from the extracting device in the extracting step S3, .

The hydrogen-producing step (S1) is a process for producing hydrogen-containing water in water. Hydrogen may be included in the water through electrolysis. In order to minimize the content of impurities, hydrogen is directly injected into water To dissolve. The hydrogen water produced in the hydrogen-producing step (S1) preferably has a dissolved concentration of hydrogen gas (H ₂ ) between 100 ppb and 1500 ppb at a minimum, and is filtered by a basalt filter in the filtering step (S2) . The method of manufacturing Dutch coffee according to the present invention makes it possible to reduce the content of caffeine while maintaining the same taste and flavor of Dutch coffee by using the hydrogenated water produced in the hydrolysis water producing step (S1) as an extracting solvent for Dutch coffee. The ability to lower the caffeine content through hydrogen peroxide has electrons that are rich in hydrogen and provide electrons to the caffeine that is covalently bonded, thereby filling the caffeine's deficient electrons. In addition, it is possible to minimize the reduction of polyphenols having antioxidative functions while lowering the content of caffeine through the use of hydrogenated water, thereby enabling the intake of sufficient polyphenols through the Dutch coffee, while minimizing the intake of caffeine do. In other words, in the past, the content of caffeine in Dutch coffee was high, so it was necessary to consume a large amount of caffeine in order to consume sufficient amount of polyphenol to help health through the coffee, and the adverse effect due to caffeine was larger. Dutch coffee produced by using hot water to reduce the content of caffeine, while minimizing the reduction of polyphenols, so that the intake of enough polyphenols to help health can reduce the side effects of caffeine.

In the filtration step (S2), the hydrogen water produced in the hydrogen-producing step (S1) is filtered to remove impurities and germs from the hydrogen-containing water and supply minerals. In the filtering step S2, the hydrogen water produced in the hydrogen-producing step S1 may be filtered while passing through the filter, wherein the filter is preferably applied with a basalt filter. In the present invention, a basalt filter is formed using basalt grains, and the hydrogen is passed through a basalt filter to remove impurities and germs contained in hydrogen peroxide. In addition, the minerals contained in the basalt are dissolved in hydrogen peroxide Thereby making it possible to improve the health functionalities of Dutch coffee.

The extracting step (S3) is a step of dropping the hot water through the filtering step (S2) to the coffee powder so that the coffee is extracted. The water is dropped at a rate of 6 to 7 drops per 10 seconds, It is preferable that the thickness of the coffee powder be 0.3 to 0.5 mm. If the rate of dropping hydrogen is too fast or the thickness of the coffee powder is small, the water will overflow. If the size of the coffee powder is larger than 0.5 mm, the coffee is not properly extracted and the taste and flavor There is a falling problem.

The storing step S4 is a step of separating the extracted hot coffee extracted in the extracting step S3 from the extracting device and storing the extracted hot coffee in a separate container. The coffee storing part 5 of the extracting device is separated from the housing Separate the Dutch coffee into a separate container. Therefore, it is possible to carry out cold storage of Dutch coffee, etc., and thus the preservation period of Dutch coffee can be further increased.

The Dutch coffee according to another embodiment of the present invention is characterized in that it is produced by the Dutch coffee production method.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these are only for the purpose of illustrating the present invention in more detail, but the scope of the present invention is not limited thereto.

≪ Example 1 >

1) As shown in FIG. 1, 500 g of coffee beans blended with Kenya AA / Example is put into an extracting unit 3 of a Dutch coffee extracting apparatus according to an embodiment of the present invention, and 3100 mL of cold water is added to a water supply unit 1 ) To extract the Dutch coffee for 12 hours.

At this time, the Dutch coffee extracting apparatus includes a water supplying section 1 having a basalt filter 131, and the bowl 11, the bowl 15, the extracting section 3 and the coffee storing section 5 are made of ceramic material .

≪ Comparative Example 1 &

1) 500 g of a bean-blended coffee bean in the Kenya AA / Example was added to the extraction portion 3 of the same coffee extracting apparatus as in Example 1, 3100 mL of coldly purified water was supplied to the water feeder 1, .

2) As in the first embodiment, the Dutch coffee extracting apparatus includes a water supply unit 1 having a basalt filter 131, and is provided with a bowl 11, a bowl 15, an extracting unit 3 and a coffee storage unit 5, Is made of ceramic material.

≪ Comparative Example 2 &

1) In the same Dutch coffee extracting apparatus as in Example 1, the drinking water was supplied without the basalt filter 131, 500 g of the bean-blended coffee bean was added to the extracting unit 3, and 3100 mL of cold, And then supplied to the supply unit 1 to extract the Dutch coffee for 12 hours.

2) At this time, the water supply part 1 does not include the basalt filter 131, and the hydrogen water is supplied to the extraction part 3 as it is. The bowl 11, the bowl 15, the extraction unit 3, and the coffee storage unit 5 are formed of a ceramic material.

≪ Comparative Example 3 &

1) In the same Dutch coffee extracting apparatus as in the embodiment 1, the bowl 11, the bowl 15, the extracting unit 3 and the coffee storage unit 5 are formed of a glass material, and the extraction unit 3 is provided with a Kenya AA / Egg 500 grams of blended coffee beans are added, and 3100 mL of cold water is fed to the water supply (1) to extract the Dutch coffee for 12 hours.

2) As in the case of Embodiment 1, the Dutch coffee extracting apparatus includes a water supply portion 1 having a basalt filter 131, but is provided with a bowl 11, a bowl 15, an extracting portion 3 and a coffee storage portion 5, Is made of glass.

≪ Comparative Example 4 &

1) In the same Dutch coffee extracting apparatus as in Example 1, the water 11, the bowl 15, the extracting unit 3 and the coffee storage unit 5 are supplied without supplying the basalt filter 131 It is made of glass.

2) 500 g of the beans blended with Kenya AA / EXA chef is added to the extraction part (3), and 3100 mL of coldly purified water is supplied to the water supply part (1) to extract the Dutch coffee for 12 hours.

Experimental Example 1 Evaluation of caffeine content

1) Using the Dutch coffee extracted in Example 1 and Comparative Example 1.

2) The caffeine content of Example 1 and Comparative Example 1 was measured in accordance with the caffeine analysis method in the food additive process of the Food and Drug Administration at the Food and Drug Administration, and 0.1 g of the caffeine standard product was precisely weighed and dissolved in water to make 100 ml. Dilute the standard stock solution with water to make it 100μg / mL. Use this solution as the standard solution. Was used as the UV-visible detector of bitter measurement wavelength 280nm, the column was with _{Capcell Pak C 18 (4.6mm x 250mm} x 5μm), mobile phase was methanol: acetic acid: water ratio of 20: 1: 79 was such that, the flow rate was 1.0 mL / min, and the injection volume was 10 μL.

3) The measurement results of caffeine content of each of 3 times for Example 1 and Comparative Example 1 are shown in Table 1 below, and are shown in FIG. 5 as a graph.

Caffeine Content (mg / 100mL)
Example 1
120.19
114.57
108.17 115.35
Comparative Example 1 207.41
200.89
205.52 189.75

As shown in Table 1, the average caffeine content of Example 1 was 114.57 mg / 100 mL, the average caffeine content of Comparative Example 1 was 200.89 mg / 100 mL, and the average caffeine content of Example 1 was 43% lower than that of Comparative Example 1 . Therefore, it can be seen that when extracting Dutch coffee using hydrogenated water, it is possible to produce a Dutch coffee having a very low caffeine content, compared to using ordinary purified water.

≪ Experimental Example 2 > Evaluation of polyphenol content

1) Using the Dutch coffee extracted in Example 1 and Comparative Example 1.

2) To 1 ml of ethanol extract, add 9 ml of distilled water and 1 ml of Folin-Ciocalteu's phenol reagent, react for 5 minutes, add 10 ml of 7% NaCO and 4 ml of distilled water. The absorbance was measured at a wavelength of 750 nm using a UV spectrophotometer, and the absorbance was measured using a standard curve (y = 0.003x) using gallic acid (Sigma Chemical Co., St. Louis, Mo., USA) by creating a +0.0055, r ² = 0.9679) measured hayeoteum polyphenols.

3) The results of polyphenol content measurement for each of Example 3 and Comparative Example 1 were as shown in Table 2 below, and are shown in FIG. 6 as a graph.

Polyphenol content (mg / 100 mL)
Example 1
77.89
76.28
74.53 76.41
Comparative Example 1
83.78
81.69
79.55 81.75

As shown in Table 2, the average polyphenol content of Example 1 was 75.28 mg / 100 ml, the average polyphenol content of Comparative Example 1 was 84.36 mg / 100 ml, and the average polyphenol content of Example 1 was only 6 % Of the total. Therefore, as shown in Experimental Example 1, by using hydrogenated water as the extraction solvent for Dutch coffee, the content of polyphenol is reduced by only 6% while the content of caffeine is reduced by 43% It is possible to reduce side effects caused by caffeine while having antioxidant activity through ingestion.

≪ Experimental Example 3 >

1) Using Dutch coffee extracted from Example 1 and Comparative Examples 1 to 4.

2) The Dutch coffee extracted from Example 1 and Comparative Examples 1 to 4 was stored at room temperature for one month using a standard plate culture method (Food Science and Technology, 2010), and 10 times and 100 times diluted solutions of Dutch coffee were respectively added After incubation at 35 ° C for 24-48 hours on sterilized standard methods agar (Difco), cultures were incubated for 24-48 hours. The colonies were counted to produce 30-300 colonies per plate. The colonies were counted and diluted The number of general bacteria was calculated by multiplying by the magnification.

3) The Dutch coffees of the examples and comparative examples 1 to 4 were stored at room temperature for 1 month, and the number of general bacteria was measured as shown in Table 3 below.

Number of bacteria (cfu / mL) Example 1 45 Comparative Example 1 79 Comparative Example 2 243 Comparative Example 3 98 Comparative Example 4 1500

As shown in Table 3, the number of bacteria of Example 1, Comparative Example 1 and Comparative Example 3 stored at room temperature for one month was 45 cfu / mL, which was maintained at 100 cfu / mL or less, which is the microorganism standard of coffee. , Ceramic material, and the number of bacteria in the Dutch coffee prepared in Example 1 using hydrogenated water was the smallest. In the case of Comparative Example 4 in which Dutch coffee was extracted by using the purified water in a glass-made extraction device without using a basalt filter, bacteria that were 15 times or more than the reference value were detected, and Comparative Example 2 , It was found that the most effective bacteria removal effect of the basalt filter was obtained, and it was found that it is effective to remove the bacterial bacteria in the order of the hot coffee extracting device of the ceramic material and the water treatment.

According to the standard of the phytosanitary standard, Dutch coffee has a shelf life of 3 months, but a long time extraction and aging process had a problem of detecting bacteria above a reference value even three months before, which can be confirmed through Experimental Example 3.

In addition, it has been found that the Dutch coffee according to the present invention has an excellent effect for removing bacteria when producing Dutch coffee.

<Experimental Example 4> Sensory test

1) The sensory test was carried out after explaining the purpose of the experiment by recruiting panel of 20 people and conducting the test method and each characteristic value.

2) Dutch coffee extracted from Example 1 and Comparative Examples 1 to 4 was used.

3) The evaluation items were taste, flavor, texture, general preference, 5 points scale, 5 points for very good and 1 point for very poor. The results are shown in Table 4 below.

flavor zest texture Comprehensive preference Example 1 4.6 4.5 4.6 4.5 Comparative Example 1 3.9 4.3 4.3 4.2 Comparative Example 2 4.4 4.0 4.1 4.1 Comparative Example 3 4.4 4.4 4.3 4.4 Comparative Example 4 3.8 3.7 3.6 3.7

As shown in Table 4, it can be seen that Example 1 has superior taste and flavor as compared with Comparative Example 1, and the bitter taste of Dutch coffee is reduced by producing hydrogenated coffee using hydrogenated water, and taste and flavor Can be improved. In addition, it can be seen that the flavor and texture are greatly improved in Example 1 as compared with Comparative Example 2, and the minerals of basalt are extracted in the hot coffee by using the basalt filter so that the hot coffee has smooth texture and the flavor is improved Able to know. In Example 1, compared to Comparative Example 3, there was no significant difference in taste, flavor, texture, and overall acceptability, but it was somewhat higher than that of Comparative Example 3. As a result, a ceramic coffee material extracting device inhibits impurities and bacteria, Flavor, texture, and so on. In addition, Example 1 recorded a very high score overall as compared to Comparative Example 4, and the taste and flavor of Dutch coffee was improved by using hydrogen peroxide. Using the extracting device of basalt filter and ceramic material, the flavor, So that the preference of the Dutch coffee can be greatly improved as a whole.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as belonging to the scope.

: Water supply
11: ball 13:
131: basalt filter 133: filter receiving part 135: mesh network
15: Havol 17: Regulating valve
3:
5: Coffee storage
7: Housing
S1: Hydrophobic production step
S2: filtration step
S3: extraction step
S4: Archive step

Claims (10)

The method comprising: an extraction step of passing hydrogenated water through a coffee powder to extract a Dutch coffee; and a storage step of separating the Dutch coffee extracted in the extraction step from the extraction device and storing the caffeine content in the Dutch coffee, A method of producing a Dutch coffee that minimizes the reduction of the phenol content is carried out using a Dutch coffee extracting apparatus,
The Dutch coffee extracting apparatus comprises:
A water supply portion containing hydrogen water; An extracting unit for extracting hot coffee while passing hydrogen through the coffee grounds; And a coffee storage part for collecting the coffee extracted from the extraction part,
The water supply unit includes a filter for filtering the hydrogen water supplied from the nozzle, a filter formed on the lower side of the filter for filtering the filtered water, And an adjusting valve formed between the bowl and the extracting unit to adjust the amount of the hydrogenated water supplied to the extracting unit,
Wherein the filter unit is formed so that a plurality of basalt grains are closely adhered to allow passage of the hydrogen water supplied from the image ball in contact with the basalt pellets; A filter accommodating portion for accommodating the basalt grains of the basalt filter; And a mesh net formed below the filter receiving part to form a mesh of a size smaller than the basalt grains of the basalt filter,
Wherein the water supply unit, the extracting unit, and the coffee storage unit are made of ceramic. delete delete delete delete delete delete delete delete delete

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