KR20170028768A - manufacturing method of kopi luwak - Google Patents

Abstract

The present invention relates to a biomimetic technology including a first step of simultaneously carrying out an immersion process and an enzyme treatment at a high temperature using water containing bile acid and a second step of inoculating and culturing a complex microorganism of intestinal lactic acid bacteria and yeast, The present invention provides a method for producing brewer's coffee. According to the present invention, it is possible to shorten the time and cost by omitting the soaking process and sterilization process, and to shorten the four-stage digestion process of the musk cat to two stages, thereby economically producing brewer's coffee .

Description

Manufacturing method of kopi luwak}

The present invention relates to a method for producing coffee, and more particularly, to a method for producing bio-luwak coffee.

Coffee has various functions as well as taste and aroma. The taste of coffee is bitter, sour, sweet, pungent, etc. The taste of coffee is determined by bean paste quality 70%, roasting 20%, extract 10%. There are Jamaica Bullu Mountain, Yemen Mocha Matari, and Hawaii Kona, which are known as three of the world's finest coffees, and Kopi Luwak, often known as cat poop coffee or the most expensive coffee in the world. Copper luwax is a major constituent of flavor and fragrance such as malic acid and citric acid (J Agric Food Chem 2013, 61, 7994-8001) Due to the high price of 3 to 70,000 won for a rare drink and a cup, it is difficult for ordinary people to enjoy it and only a few people are enjoying it. Since natural products produced in nature are produced only 500kg per year, the louvre coffee produced by artificially breeding musk cat to increase the supply has appeared. Thus, the current worldwide distribution of luwak coffee has increased to about 50 tons, so 99% of the luwak coffee is produced from artificially cultivated cats, and the luwak coffee obtained in the natural state can hardly be met. However, there is a problem of animal abuse in the process of producing luwak coffee by breeding a large amount of musk cat. Musk cat has a lifespan of more than 10 years in natural state, but only 2-3 years in artificial breeding state, and breeding process is unsanitary, and animal protection organization is opposed to artificial breeding.

Production of luwak coffee using animals is limited in mass production, no matter how artificially cultivated. To be supplied to general consumers, the manufacturing process must be standardized and mass-produced. Therefore, it is necessary to develop mass production technology of luwak coffee using biomimetic technology to solve the problem of animal cruelty and to develop coffee that can be economically supplied to general consumers.

Caffeine is known to be a functional ingredient in coffee, and caffeine has a vigorous action to stimulate diabetes and central nervous system. Caffeine is relieved of stress by drinking proper amount of coffee. It also improves awareness, improves thinking performance, and reduces fatigue, but people who are sensitive to caffeine or insomnia when consumed too much can cause insomnia. Therefore, although decaffeinated coffee has been developed, it has a disadvantage that flavor and aroma deteriorate. Also, techniques for developing caffeine-reduced coffee through fermentation have been developed (Korean Patent No. 1014871, Korean Patent No. 1012985570000)

The antioxidant activity of chlorogenic acid as a functional ingredient of coffee has been reported (Journal of Chemical and Pharmaceutical Research, 2012, 4 (4), 2126-2132; Journal of Agricultural and Food Chemistry 2002, 50, 5480-5484), CPT-1 (BMC Complementary and Alternative Medicine 2006, 6, 9). It has been reported that carnitine palmitoyl-transferase I is activated and promotes the burning of fatty acids.

Therefore, we have developed chlorinated acid-enhanced coffee by adding chlorogenic acid to instant coffee, but there has not yet been developed chlorinated acid-enhanced coffee. Therefore, by developing a biomimetic technique that imitates the digestive process of an animal without using animals, it is required to develop a coffee having enhanced taste and aroma as well as enhanced functional ingredients by maximizing the reaction more than natural luwak coffee.

Korean Patent No. 1014871 (the title of the invention: fermented coffee in fermented soybean fermented with Kimchi lactic acid bacteria and its production method) fermented with lactic acid bacteria of Kimchi, and contained low concentration of caffeine as compared with caffeine contained in coffee beans before fermentation, A sleeping coffee fermented with a kimchi lactic acid bacterium containing a high concentration of GABA as compared with GABA (gamma -aminobutyric acid) contained in coffee beans, and a process for producing the same. Korean Patent No. 1012985570000 discloses a process for producing low-caffeinated fermented coffee by fermentation of green beans using vegetable lactic acid bacteria as a method for producing caffeine-reduced fermented coffee using vegetable lactic acid bacteria. As a patent for artificial luwak coffee, Korean Patent No. 1015366800000 (entitled "Method for producing fermented coffee using a fermentation process of a complex microorganism equivalent to digestion process of musk cat") and Korean Patent No. 1014710070000 Korean Patent No. 1015366800000 discloses a method for producing a fermented coffee using a complex microorganism instead of an animal digestion process. Korean Patent Registration No. 1014710070000 discloses a method for producing fermented coffee using saliva and gastrointestinal small intestine A method of manufacturing luwak coffee by treating the digestion process with an artificial digestive juice of three stages is described.

The present invention intends to obtain a coffee having improved caffeine content and improved chlorogenic acid content of coffee by using a process different from the process of manufacturing the known luwak coffee as described above.

The present invention provides a method for producing biorwax coffee without using musk cat by treating digestive enzymes and intestinal microorganisms by mimicking the digestive process of musk cat.

The present invention also provides a method for maximizing intestinal digestion process, thereby producing a coffee having a distinctive taste and aroma, a coffee having improved chlorogenic acid content and reduced caffeine.

According to the embodiment of the present invention, a first step of simultaneously carrying out the immersion process and the enzyme treatment at a high temperature using water containing bile acid, and a second step of inoculating and culturing a complex microorganism of intestinal lactic acid bacteria and yeast, The present invention also provides a method for producing bio luow coffee using the biomimetic technology.

In the present invention, the method further includes a third step of washing with water after the second step.

In the first step, the complex enzyme is reacted at 45 to 60 ° C for 2 to 24 hours.

In the present invention, the complex enzyme of the first step uses amylase, lyase, protease digesting enzyme.

In the present invention, the complex microorganism of the second stage is lactic acid bacteria and yeast resistant to succinic acid.

In another embodiment of the present invention, the first step of immersing the coffee bean in water and adding the amylase to the reaction mixture, a first step: reacting the reacted substance with pepsin by adjusting the acidity with hydrochloric acid, A step of adjusting acidity by using sodium bicarbonate, adding bile acid, trypsin, and lipase to the reaction, and reacting; and third step: a step of inoculating yeast and lactic acid bacteria in the reacted substance and culturing the yeast, And a step of post-hot-air drying.

In the present invention, the pH in the second step is pH 3, and the pH in the third step is adjusted to pH 8.

According to the present invention, it is possible to shorten the time and reduce the cost by omitting the soaking process and the sterilization process, and to shorten the four-stage digestion process of musk cat to two stages, thereby economically producing brewer's coffee .

 Further, according to the method of the present invention, it is possible to produce luwak coffee without a musk cat. Therefore, luwak coffee, which is known as the most expensive coffee in the world due to its scarcity, can be produced hygienically and economically, There is an effect that can be.

In addition, according to the present invention, by maximizing the reaction in the intestines by controlling the reaction time, it is possible to easily produce biorwight coffee having enhanced sensory characteristics as compared with natural louwake coffee,

In addition, according to the present invention, not only the coffee of the indigenous cat's habitat but also the coffee such as Africa and Central and South America can be produced as biorux coffee, so that a new coffee having various flavors and fragrances can be provided.

Fig. 1 is a graph comparing the caffeine contents of biorevark coffee and common coffee beans. Fig.
Fig. 2 is a graph comparing the chlorogenic acid contents of biorevark coffee and common coffee beans. Fig.
Fig. 3 is a graph comparing the antioxidative state activities of biorwort coffee and common coffee bean.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. In the absence of special definitions or references, the terms used in this description are based on the conditions indicated in the drawings. The same reference numerals denote the same members throughout the embodiments. For the sake of convenience, the thicknesses and dimensions of the structures shown in the drawings may be exaggerated, and they do not mean that the dimensions and the proportions of the structures should be actually set.

To achieve the above object, the present invention relates to a method for producing a polylactic acid derivative, which comprises the steps of: (a) immersing green beans in water to which bile acid is added, mixing digesting enzymes of amylase, protease and lipase, reacting the mixture at 45 to 60 ° C for 2 to 24 hours, Cooling; (b) culturing the reaction mixture obtained in step (a) at 20 to 37 ° C for 2 to 5 days inoculated with lactic acid bacteria and yeast resistant to succinic acid; (c) washing and drying the reaction product of step (b) with water; A method of manufacturing bio luaw coffee in which the four-step reaction is shortened to a two-step reaction by using a biomimetic technology including a microbial process.

 Hereinafter, the method for producing the brewer's coffee coffee of the present invention will be specifically described below.

 [Step 1: Digestive enzyme treatment step of coffee bean]

 This step can shorten the process by simultaneously mixing the step of soaking the coffee bean in water and the digesting enzyme treatment step. The addition of succinic acid and the reaction at a temperature of 45 to 60 ° C can prevent microbial contamination during the enzymatic reaction, and bile acids can promote the action of lipases in particular and prevent contamination of other microbes in the microbial treatment process.

 [Step 2: Microorganism Culture Step of Coffee Bean]

This step is a step of adding bile acid-resistant lactic acid bacteria and yeast and incubating at 20 to 37 ° C for 1 to 5 days. The incubation time is limited because the digestion process of musk cat is within 24 hours. In this step, however, it is possible to maximize the rubication reaction by controlling the incubation time, so that it can produce a more excellent flavor and taste than the luwak coffee by musk cat.

By using bile acid-resistant lactic acid bacteria and yeast, it is similar to intestinal conditions. In particular, yeast consumes oxygen and maintains an anaerobic state similar to intestine, thereby enabling the proliferation of intestinal lactic acid bacteria.

[Step 3: Washing and drying step]

After the step 2, the silver skin of the coffee beans is removed during washing with water, so that the roasted flavor can be eliminated.

(Example)

Hereinafter, the present invention will be described in more detail with reference to the following examples and experimental examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

Example 1: Preparation of biorevark coffee by standard 4-step reaction

Mimicking the digestive process in the mouth, stomach, small intestine and colon of a musk cat to produce biorewax coffee 1. Amylase enzyme reaction in oral cavity 2. Acid-catalyzed reaction and pepsin reaction in the upper part 3. Trypsin in the small intestine Lipase enzyme reaction, and microbial response in 4 large colonies.

First, 100 g of Indonesian coffee bean sprouts were placed in 300 ml of water and immersed for 4 to 24 hours. 1 mg of amylase was added and reacted at 37 for 30 minutes to make a condition similar to the first digestion reaction in the oral cavity.

In the second reaction, the acidity was adjusted to pH 3 with hydrochloric acid, 1 mg of pepsin was added, and the reaction was allowed to proceed for 30 minutes.

The third reaction in the small intestine was adjusted to pH 8 with sodium bicarbonate, followed by addition of 300 mg of succinic acid, 1 mg of trypsin and 1 mg of lipase, and the mixture was reacted at 37 for 1 hour.

Fourth microbial reaction was inoculated with yeast and lactic acid bacteria and cultured for 37 to 24 hours. After cultivation, the green beans were washed with water and hot air dried at 50 ° C.

Example 2: Preparation of biorevark coffee by a two-step shortening reaction

In order to reduce the four-step reaction of Example 1 for producing brewer's coffee into a two-step reaction, the primary process was designed as a complex enzyme treatment process of amylase, lipase, and protease, and the secondary process was designed as a microbial treatment process.

First, 300 mg of succinic acid, 1 mg of trypsin, 1 mg of amylase and 1 mg of lipase were dissolved in 300 ml of tap water, and then 100 g of Indonesian coffee bean was added thereto and reacted at 45 for 2 hours. After the reaction, the cells were cooled to 30, and 1% of the intestinal lactic acid bacteria and yeast were inoculated, respectively, and cultured at 30 for 3 days. After completion of the cultivation, the green beans were washed with water to remove the silver solution from the culture broth and green beans, and the cells were hot-air dried at 50 ° C. Dried, roasted and roasted, and extracted with drips. The taste of each process was compared with that of the control group by the sensory test.

As a result of the experiment, there was no difference between the 4 - step standard process and the 2 - step process.

[Table 1] Comparison between 4-step process and 2-step process

(Experimental Example 1) Sensory evaluation

For the sensory evaluation of brewer's coffee by the two-stage shortening method, not only the soybean from Indonesia but also Ethiopia Yegatchev and Vietnamese Robusta bean were produced by the method of Example 2, As a control. Flavor, after taste, acidity, body, uniformity, balance, clean cup and sweetness according to the American Specialty Coffee Association 's cupping method for the sensory evaluation of brewer' s coffee. The results are expressed as mean values by 10 persons.

As a result of evaluation, biorux coffee was more fragrant than Bullum Mountain and Kofi Luwak, and the sweetness also increased after treatment. Especially, the brewer 's coffee was retained in its taste until it was cooled and it was judged that it had various flavors depending on the temperature. In particular, Yegat Chefs and Robusta were able to observe that the flavor and aroma of the original beans were completely different and the luwak flavor was maximized.

[Table 2] Final evaluation of kappa luaww and biorwax by capping

(Experimental Example 2)

In this experiment, a comparison was made between the brewer's coffee prepared in Example 2 and the untreated original coffee ingredient. First, caffeine and chlorogenic acid were analyzed. For caffeine analysis, biorewax green beans and green beans before treatment were roasted in the city and ground for drip, and 40 g of each was prepared. 200 ml of NaHCO3 and 200 ml of water were added and heated for 30 minutes to extract Respectively. After filtration, the mixture was extracted with 100 ml of NaHCO3 (0.5 g), filtered, and then extracted with 100 ml of methylene chloride (10 ml) and dried.

Chlorogenic acid content was measured by grinding each roasting bean sample, and then 10 g of each sample was extracted with 100 mL of ethanol 25%, and the weight of each extract was weighed and used for the analysis of chlorogenic acid. Chlorogenic acid analysis was carried out using LC-Mass under the following conditions.

?? Conditions for analysis of chlorogenic acid

   - Instrument: Agilent HPLC / MS, ELSD

   - Column: Phemnomenex Luna 5u C18 (2) 100A 150 x 4.60 mm 5 micron

   - Intection volume: 10 μL

   - Flow rate: 1.0 mL / min

   Detection UV: 325 nm

   - Mobile phase: Water-Acetonitrile Gradient elution

Experimental results showed that caffeine decreased by 30% in Bio luwak coffee. The content of 5-o-caffeoylquinic acid was increased by about 77% in the case of chlorobenzoic acid by measuring 3 kinds of representative chlorogenic acid having relatively high content of chlorogenic acid.

(Experimental Example 3)

In this experiment, the antioxidant activity of bioresorb coffee prepared in Example 2 and untreated coffee was measured. First, 10 g of roasted bean samples were pulverized and extracted with 100 mL of ethanol 25%. The weight of each extract was determined and antioxidant activity was measured. To determine the antioxidant activity, 1 ml of 35 μM DPPH reagent was added to 0.05 ml of the bean extract, incubated at room temperature for 20 minutes, and absorbance was measured at 514 nm. Antioxidant capacity was measured by radical scavenging ability and expressed as relative activity value when the general bean extract was taken as 100. As a result, the antioxidant ability of bio luow bean was increased about 20% compared with that of ordinary bean.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. have.

Claims (9)

A first step in which coffee beans are simultaneously subjected to an immersion process and an enzyme treatment at a high temperature using water containing bile acids; and
And a second step of inoculating and culturing a complex microorganism of lactic acid bacteria and yeast in the intestines. The method according to claim 1,
And then washing with water after the second step and drying the bio-mimetic technology. The method according to claim 1,
Wherein the first step comprises reacting the complex enzyme at 45 to 60 DEG C for 2 to 24 hours. The method according to claim 1,
The complex enzyme of the first step is a method for producing biorewax coffee using biomimetic technology using amylase, lyase, protease digesting enzyme The method according to claim 1,
The complex microorganism of the second step is a process for producing bio luaw coffee using biomimetic technology characterized by lactic acid bacteria and yeast resistant to succinic acid The first step of immersing the coffee bean in water and adding the amylase to react,
A second step of reacting the reacted substance with pepsin by adjusting the acidity with hydrochloric acid;
The third step is to adjust the acidity of the reacted substance by using sodium bicarbonate, adding bile acid, trypsin, and lipase to the reaction,
A fourth step of inoculating and culturing yeast and lactic acid bacteria in the reacted material; and
And washing the dried green beans with hot air and drying the dried green beans. The method according to claim 6,
Wherein the acidity is adjusted to pH 3 in the second step and the acidity is adjusted to pH 8 in the third step. A brewer's coffee produced by the method of any one of claims 1 to 7. 9. The method of claim 8,
The coffee is a biorewax coffee having enhanced chlorogenic acid.

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