KR102480698B1 - Manufacturing method of solid diet coffee - Google Patents

Abstract

The present invention relates to a method for producing solid diet coffee, and more particularly, to a coffee extract preparation step of preparing a coffee extract containing a Susus extract, berry juice to the coffee extract prepared through the coffee extract preparation step. Raw material mixing step of mixing, powdering step of grinding the mixture prepared through the raw material mixing step after freeze-drying, pullulan mixing 2 to 3 parts by weight of pullulan with 100 parts by weight of the powdered mixture through the powdering step It consists of a mixing step and a compression molding step of compressing the mixture in which the pullulan is mixed through the pullulan mixing step at 1800 to 2200 psi.
The solid coffee prepared through the above process contains Cissus extract and exhibits a diet effect, is easy to handle, and exhibits excellent palatability, preservability and solubility.

Description

Manufacturing method of solid diet coffee {MANUFACTURING METHOD OF SOLID DIET COFFEE}

The present invention relates to a method for producing solid diet coffee, and more particularly, to a method for producing solid diet coffee containing Cissus extract, which not only exhibits a diet effect, but is easy to handle and exhibits excellent palatability, preservability and solubility. It is about.

According to the Food Code, coffee is coffee beans processed or food or food additives added to them, roasted coffee (roasted coffee beans or ground coffee beans), instant coffee (dried soluble extract of roasted coffee) , prepared coffee and liquid coffee.

In Korea, the size of the coffee market exceeded 10 trillion won in 2017, and the market size has more than tripled over the past 10 years, and it is expected that the market will continue to grow in the future.

Looking at recent trends in the coffee market, there are major changes in coffee beans, expansion of ready-to-drink (RTD) coffee, and functional coffee. , While the popularity of RTD coffee is steady, various types of RTD coffee (eg, cold brew method) are entering the market. On the other hand, recently, coffee with functional ingredients added has been launched into the market. There is still a prejudice that coffee is harmful to the body, but in order to break away from this perception, high-quality coffee beans are used and products with functional ingredients that are good for health and diet are released.

Examples of functional coffee include a so-called ganglio coffee containing ganglioside, which is known to be effective in warming the body and enhancing immunity, and diet coffee with reduced calories using xylose sugar. It was only replaced with a low ingredient, and there was a problem in that it did not induce obesity and did not show the effect of weight loss by itself.

In addition, conventional instant coffee has been inconvenient to handle because it is mostly manufactured in powder form.

Korean Patent Registration No. 10-1097426 (2011.12.15.) Korean Patent Registration No. 10-1872814 (2018.06.25.)

An object of the present invention relates to a method for producing solid diet coffee containing Cissus extract, which not only exhibits a diet effect, but is easy to handle and exhibits excellent palatability, preservability and solubility.

An object of the present invention is a coffee extract preparation step of preparing a coffee extract containing Cissus extract, a raw material mixing step of mixing berry juice with the coffee extract prepared through the coffee extract preparation step, and the raw material mixing step. A powderization step of pulverizing the mixture after freeze-drying, a pullulan mixing step of mixing 2 to 3 parts by weight of pullulan with 100 parts by weight of the powdered mixture through the powdering step, and the pullulan mixing step. It consists of a compression molding step of compressing the mixed mixture at 1800 to 2200 psi.

According to a more preferred feature of the present invention, the coffee extract preparation step is mixing 100 parts by weight of purified water, 1 to 3 parts by weight of Cissus powder, and 5 to 10 parts by weight of roasted coffee powder and 3 to 6 parts by weight at a temperature of 85 to 95 ° C. It is made by heating for a period of time.

According to a more preferred feature of the present invention, the raw material mixing step is made by mixing 5 to 10 parts by weight of berry juice with 100 parts by weight of the coffee extract prepared through the coffee extract preparation step, the berries are raspberries, blueberries, Acai berry, bilberry, blackberry, cranberry, boysenberry, lingonberry, elderberry, huckleberry, goji berry, black mulberry, blackcurrant, gooseberry, salmonberry, juneberry, cloudberry, bearberry, strawberry, aronia, It shall be composed of one or more selected from the group consisting of bokbunja, mulberry and kkujippong.

According to a more preferred feature of the present invention, the powdering step rapidly freezes the mixture prepared through the raw material mixing step at a temperature of -55 to -45 ° C, and at a temperature of 30 to 40 ° C for 40 to 48 hours. After freeze-drying, it is intended to be made by pulverizing to a particle size of 10 to 20 mesh.

According to a more preferred feature of the present invention, after the compression molding step, a natural sweetener coating step of coating 1 to 3 parts by weight of a liquid natural sweetener on the surface of 100 parts by weight of the solid coffee prepared through the compression molding step further proceeds. The liquid natural sweetener is prepared by mixing 30 to 50 parts by weight of stevia powder with 100 parts by weight of erythritol and heating at a temperature of 120 ° C to 170 ° C for 5 to 20 minutes.

The method for producing solid diet coffee according to the present invention contains Cissus extract and exhibits an excellent effect of providing solid coffee that is easy to handle and exhibits excellent palatability, preservation and solubility as well as exhibiting a diet effect.

1 is a flowchart showing a method for manufacturing solid diet coffee according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method for producing solid diet coffee according to another embodiment of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

The method for producing solid diet coffee according to the present invention is a coffee extract preparation step (S101) of preparing a coffee extract containing Cissus extract, and berry juice is added to the coffee extract prepared through the coffee extract preparation step (S101). Mixing raw materials mixing step (S103), lyophilizing the mixture prepared through the raw material mixing step (S103) and then pulverizing (S105), 100 parts by weight of the powdered mixture through the powdering step (S105) It consists of a pullulan mixing step (S107) of mixing 2 to 3 parts by weight of pullulan and a compression molding step (S109) of compressing the mixture mixed with pullulan at 1800 to 2200 psi through the pullulan mixing step (S107).

The coffee extract preparation step (S101) is a step of preparing a coffee extract containing Cissus extract, mixing 100 parts by weight of purified water, 1 to 3 parts by weight of Cissus powder, and 5 to 10 parts by weight of roasted coffee powder and mixing 85 to 10 parts by weight It consists of a process of filtering out the solid content after heating for 3 to 6 hours at a temperature of 95 ° C.

At this time, the cissus is an evergreen perennial plant belonging to the genus Cisus of the buckthorn family Vine, and refers to a kind of herb also called Indian ivy.

The Cissus has been used as a medicinal plant since ancient times and its efficacy has been recognized, and it grows mainly in tropical regions and has strong vitality. Cissus acts as a natural appetite suppressant by regulating the secretion of leptin hormone in the body, so that the coffee prepared through the present invention can exhibit a diet effect.

If the content of the Cissus powder is less than 1 part by weight, the above effect is insignificant, and if the content of the Cissus powder exceeds 3 parts by weight, the above effect is not greatly improved and the taste, aroma and preference of coffee are reduced. can make it

The raw material mixing step (S103) is a step of mixing the berry juice with the coffee extract prepared through the coffee extract preparing step (S101), 100 parts by weight of the coffee extract prepared through the coffee extract preparing step (S101) It is preferably made by mixing 5 to 10 parts by weight of berry juice.

The berry juice may be prepared by putting berries into a conventional juicer and extracting the juice. The berry juice prepared through the above process not only contains various nutrients in abundance, but also improves antioxidant and blood pressure. Ingredients that provide various functions such as improving immunity, improving eye health, improving blood sugar, improving cardiovascular health, improving inflammation and cholesterol, etc. Coffee can be served.

At this time, the berries are raspberry, blueberry, acai berry, bilberry, blackberry, cranberry, boysenberry, lingonberry, elderberry, huckleberry, goji berry, black mulberry, black currant, gooseberry, salmon berry, june berry, cloudberry It is preferably made of one or more selected from the group consisting of berries, bearberries, strawberries, aronia, bokbunja, mulberries and kkujippong.

If the content of the berry juice is less than 5 parts by weight, the above effect is insignificant, and if the content of the berry juice exceeds 10 parts by weight, the effect is not greatly improved and the taste and aroma of coffee are excessively reduced. Acceptability may decrease.

The powdering step (S105) is a step of pulverizing the mixture prepared through the raw material mixing step (S103) after freeze-drying, the mixture prepared through the raw material mixing step (S103) at a temperature of -55 to -45 ° C. It is preferably made by rapidly freezing and freeze-drying at a temperature of 30 to 40 ° C. for 40 to 48 hours, and then pulverizing to a particle size of 10 to 20 mesh.

In particular, the freeze-drying process performed at the temperature and time described above is carried out for 4 hours at a temperature condition of 30 ° C and a vacuum of 5000 torr after putting the mixture quickly frozen at a temperature of -55 to -45 ° C into a freeze dryer, It is most preferable to proceed for 36 to 40 hours at a temperature condition of 35 to 40 ° C and a vacuum degree of 800 Mtorr, and for 4 hours at a temperature condition of 30 ° C and a vacuum degree of 800 Mtorr. When the freeze-drying step is performed, since the moisture contained in the berry juice mixed in the raw material mixing step is removed through the process of sublimation, not only the preservation is improved, but also the destruction of various nutrients contained in the berry juice is minimized. It is possible to provide coffee that is rich in nutrients and exhibits excellent palatability.

In addition, the powdering step (S105) consists of a process of putting the lyophilized mixture into a pulverizer and pulverizing it to a particle size of 10 to 20 mesh. The mixture having the particle size has a large specific surface area and the compression molding When compression-molded through step S109, it has excellent solubility because there are many spaces between the particles.

At this time, if the particle size is less than 10 mesh, the particle size is too large, and the above effect is insignificant. In addition, it is not preferable because it is not possible to provide solid coffee exhibiting uniform physical properties due to agglomeration between particles.

The pullulan mixing step (S107) is a step of mixing 2 to 3 parts by weight of pullulan with 100 parts by weight of the powdered mixture through the powdering step (S105). It is preferable to mix 2 to 5 parts by weight of pullulan with 100 parts by weight of the mixture. When the amount of pullulan is mixed as above, it does not significantly affect the taste or aroma of coffee through the powdering step (S105). Cohesion is imparted to the powdered mixture to provide solid coffee in various shapes according to the shape of the mold in the compression molding step (S109). In addition, since the pullulan exhibits the effect of forming a film-like film, it inhibits oxidation of the solid coffee prepared through the present invention to improve preservation, so that excellent taste, aroma and preference can be maintained for a long time It serves to provide solid coffee.

The pullulan is a natural high-molecular polysaccharide produced from Aureobasidium pullulans, a type of fungus. It has a structure, it is easy to process in the form of a film and has excellent water retention, and has been used as a packaging material or coating agent for food, and exhibits excellent biocompatibility and excellent biodegradability enough to be edible.

The pullulan used in the pullulan mixing step (S107) is preferably mixed in a molten state. When the pullulan is heated to a temperature of 65 to 70 ° C and used in a molten state, the powdering step (S105 It is possible to provide a solid coffee having homogeneous physical properties by being more uniformly mixed with the powdered mixture through.

At this time, if the mixing amount of pullulan is less than 2 parts by weight in the pullulan mixing step (S107), the above effect is insignificant, and if the mixing amount of pullulan exceeds 5 parts by weight in the pullulan mixing step (S107), the above While the effect is not greatly improved, the relatively low content of coffee or berry components may reduce the taste of solid coffee.

The compression molding step (S109) is a step of compressing the pullulan-mixed mixture through the pullulan mixing step (S107), and the pullulan-mixed mixture is compressed through the pullulan mixing step (S107). It consists of a process of providing solid coffee showing various shapes by putting it in and compressing it at a pressure of 1800 to 2200 psi.

At this time, a conventional compression molding device may be used, and the shape of the compression mold is not particularly limited and variously applicable, such as a disk shape to a star shape. At this time, if the pressure is less than 1800 psi, the hardness of the solid coffee If the pressure is too low, mechanical properties such as impact resistance may be deteriorated, and if the pressure exceeds 2200 psi, the hardness of the solid coffee produced may be too high, which is undesirable because solubility may be deteriorated.

In addition, after the compression molding step (S109), a natural sweetener coating step (S111) of coating a liquid natural sweetener on the surface of the solid coffee prepared through the compression molding step (S109) may be further performed. It is preferably formed by coating 1 to 3 parts by weight of a liquid natural sweetener on the surface of 100 parts by weight of the solid coffee prepared through the molding step (S109).

As described above, when the liquid natural sweetener is coated, sweetness is added to the solid coffee, and the preference is further improved, and the oxidation of the solid coffee is suppressed to improve the preservation, so the taste, aroma, and overall preference are improved. can provide.

In this case, the liquid natural sweetener is preferably prepared by mixing 30 to 50 parts by weight of stevia powder with 100 parts by weight of erythritol and heating at a temperature of 120 ° C to 170 ° C for 5 to 20 minutes.

The erythritol is a white crystalline powder that has no smell and has a sweet taste, and has a sweetness of about 70% to 80% of sugar and has a refreshing sweetness. effective. In addition, the erythritol is well soluble in water, has excellent heat resistance and low hygroscopicity, so it forms crystals easily, and does not cause caries because it is not used for caries bacteria. It is manufactured through the process of purification, crystallization, washing with water and drying.

In addition, the stevia is an Asteraceae herb plant, also called 'sucrose plant', and contains stevioside, a sweet-tasting component, in its leaves and stems. In particular, a component called stevioside contained in the leaves and stems of stevia is 200 to 300 times higher than the sugar content of sugar, and its calories are only about 1% of sugar, and it is also effective in preventing tooth decay.

Therefore, using the liquid natural sweetener prepared through the above process not only improves the sweetness without using sugar, but also prevents the solid coffee produced through the present invention from increasing in calories. In addition, it can also show the effect of preventing tooth decay.

At this time, if the content of the stevia powder is less than 30 parts by weight, the effect of imparting sweetness is insignificant, and if the content of the stevia powder exceeds 50 parts by weight, the sweetness of the solid coffee prepared through the present invention is excessively increased and the degree of preference is reduced. It can be.

In addition, in the process of preparing the liquid natural sweetener, if the heating temperature is less than 120 ° C or the heating time is less than 5 minutes, the melting point of erythritol is 119 ° C, so the liquid natural sweetener cannot be provided. Ingredients are generated and it is difficult to uniformly coat the surface of the solid coffee, and in the process of manufacturing the liquid natural sweetener, when the heating temperature exceeds 170 ° C or the heating time exceeds 20 minutes, the liquid natural sweetener is provided. It is also undesirable because long-term heating of an excessively high temperature may cause carbonization, which may add a burnt taste to the liquid natural sweetener.

In addition, if the coating amount of the liquid natural sweetener is less than 1 part by weight in the natural sweetener coating step (S111), the above effect is insignificant, and the coating amount of the liquid natural sweetener exceeds 3 parts by weight in the natural sweetener coating step (S111). This is undesirable because the sweetness of solid coffee is excessively increased without greatly improving the above effect.

Hereinafter, the manufacturing method of solid diet coffee according to the present invention and the physical properties of the coffee produced by the manufacturing method will be described with examples.

<Preparation Example 1> Preparation of coffee extract containing Cissus extract

100 parts by weight of purified water, 2 parts by weight of Cissus powder, and 8 parts by weight of roasted coffee powder (Arabica) were mixed and heated at a temperature of 90 ° C. for 5 hours, and then the solid content was filtered to prepare a coffee extract containing Cissus extract. .

<Preparation Example 2> Preparation of molten pullulan

Molten pullulan was prepared by heating the pullulan to a temperature of 67.5°C.

<Preparation Example 3> Preparation of liquid natural sweetener

A liquid natural sweetener was prepared by mixing 40 parts by weight of stevia powder with 100 parts by weight of erythritol and heating at a temperature of 145° C. for 12 minutes.

<Comparative Preparation Example 1> Preparation of coffee extract

A coffee extract was prepared by mixing 100 parts by weight of purified water and 8 parts by weight of roasted coffee powder (arabica), heating at 90° C. for 5 hours, and filtering out the solid content.

<Example 1>

A mixture was prepared by mixing 8 parts by weight of berry juice (blueberry) with 100 parts by weight of the coffee extract containing the Cissus extract prepared in Preparation Example 1, and after rapidly freezing the mixture at a temperature of -50 ° C. , put into a freeze dryer and proceeded for 4 hours at a temperature condition of 30 ° C and a vacuum degree of 5000 torr, proceeded for 38 hours at a temperature condition of 38 ° C and a vacuum degree of 800 Mtorr, and 4 hours at a temperature condition of 30 ° C and a vacuum degree of 800 Mtorr After lyophilization, 3.5 parts by weight of molten pullulan prepared in Preparation Example 2 was mixed with 100 parts by weight of the pulverized mixture, and the lyophilized mixture was pulverized to 15 mesh, and stirred at a speed of 300 rpm for 10 minutes. After that, the mixture mixed with pullulan was put into a compression molding device and compressed at a pressure of 2000 psi to prepare solid coffee.

<Example 2>

In the same manner as in Example 1, solid coffee was prepared by mixing 2 parts by weight of molten pullulan.

<Example 3>

In the same manner as in Example 1, solid coffee was prepared by mixing 5 parts by weight of pullulan.

<Example 4>

Solid coffee was prepared by evenly coating 2 parts by weight of the liquid natural sweetener prepared in Preparation Example 3 on the surface of 100 parts by weight of the solid diet coffee prepared in Example 1.

<Comparative Example 1>

The coffee extract prepared in Comparative Preparation Example 1 was powdered by spray drying, and the powdered coffee was put into a compression molding device and compressed at a pressure of 2000 psi to prepare solid coffee.

<Comparative Example 2>

In the same manner as in Example 1, solid coffee was prepared by mixing 1 part by weight of molten pullulan.

<Comparative Example 3>

In the same manner as in Example 1, solid coffee was prepared by mixing 10 parts by weight of pullulan.

The moldability and solubility of the solid coffee prepared in Examples 1 to 4 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.

{However, the moldability of the manufactured solid coffee was measured by measuring the appearance quality and whether cracks occurred when dropped from a height of 20 cm.

Appearance quality is ◎: excellent (smooth surface and no cracks), ○: average (rough surface, small cracks), ×: poor (surface is very rough, some parts are poorly molded, large cracks occur) separated by

In addition, for solubility, a method of visually checking whether lumps remain after mixing 20 g of solid coffee prepared in 140 g of water at 90 ° C. was used.

Excellent: no lumps, normal: small amount of lumps, poor: large amount of lumps}

<Table 1>

As shown in Table 1, it can be seen that the solid coffee prepared through Examples 1 to 4 of the present invention has excellent appearance quality and impact resistance, easy handling, and excellent solubility.

In addition, the taste, aroma, overall preference and preservation of the solid coffee prepared in Examples 1 to 4 and Comparative Examples 1 to 3 were measured and shown in Table 2 below.

{However, the taste, aroma and overall acceptability of solid coffee are measured after mixing 20 g of solid coffee with 140 g of water at 90 ° C. method was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad

In addition, preservability is measured after preparing solid coffee and leaving it for 1 month at room temperature and normal humidity conditions, then mixing 20 g of solid coffee left in 140 g of water at 90 ° C. 5 points for 50 test subjects After the scale method was investigated, the method of expressing the average value was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<Table 2>

As shown in Table 2, the solid coffee prepared in Examples 1 to 4 of the present invention not only has excellent taste, aroma and overall acceptability, but also has excellent taste, aroma and overall acceptability even when left for 1 month under normal temperature and humidity conditions. It can be seen that it does not significantly decrease and exhibits excellent preservability.

In particular, in the case of the solid coffee coated with the liquid natural sweetener as in Example 4, it can be seen that the taste, aroma and overall preference as well as preservation are the best.

Therefore, the method for producing solid diet coffee according to the present invention provides solid coffee that contains Cissus extract and exhibits a diet effect, is easy to handle, and exhibits excellent palatability, preservability and solubility.

S101; Coffee extract manufacturing step
S103; Raw material mixing step
S105; Powdering step
S107; Pullulan mixing step
S109; Compression molding step
S111; Natural sweetener coating step

Claims (5)

100 parts by weight of purified water, 1 to 3 parts by weight of Cissus powder, and 5 to 10 parts by weight of roasted coffee powder are mixed and heated at a temperature of 85 to 95 ° C. for 3 to 6 hours to prepare a coffee extract containing Cissus extract. Coffee extract preparation step;
A raw material mixing step of mixing 5 to 10 parts by weight of berry juice with 100 parts by weight of the coffee extract prepared through the coffee extract preparation step;
The mixture prepared through the raw material mixing step is rapidly frozen at a temperature of -55 to -45 ° C, freeze-dried at a temperature of 30 to 40 ° C for 40 to 48 hours, and then pulverized to a particle size of 10 to 20 mesh. step;
A pullulan mixing step of mixing 2 to 5 parts by weight of pullulan with 100 parts by weight of the powdered mixture through the powdering step; and
A compression molding step of compressing the mixture in which the pullulan is mixed through the pullulan mixing step at 1800 to 2200 psi; and
A natural sweetener coating step of coating 1 to 3 parts by weight of a liquid natural sweetener on the surface of 100 parts by weight of the solid coffee prepared through the compression molding step;
The liquid natural sweetener is prepared by mixing 30 to 50 parts by weight of stevia powder with 100 parts by weight of erythritol and heating at a temperature of 120 ° C to 170 ° C for 5 to 20 minutes.
delete The method of claim 1,
The berries include raspberry, blueberry, acai berry, bilberry, blackberry, cranberry, boysenberry, lingonberry, elderberry, huckleberry, goji berry, black mulberry, blackcurrant, gooseberry, salmonberry, Juneberry, cloudberry, A method for producing solid diet coffee, characterized in that it consists of at least one selected from the group consisting of bearberry, strawberry, aronia, raspberry, mulberry and kkujippong. delete delete

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