KR20160057001A - method for manufacturing coffee powder with good flavor - Google Patents
method for manufacturing coffee powder with good flavor Download PDFInfo
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- KR20160057001A KR20160057001A KR1020140157071A KR20140157071A KR20160057001A KR 20160057001 A KR20160057001 A KR 20160057001A KR 1020140157071 A KR1020140157071 A KR 1020140157071A KR 20140157071 A KR20140157071 A KR 20140157071A KR 20160057001 A KR20160057001 A KR 20160057001A
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Images
Classifications
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or 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
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
본 발명은 커피원두 (roasted coffee bean)의 맛과 향을 100% 추출하여 제조한 향미가 증진된 분말커피에 관한 것으로, 분말커피내 high value aroma의 향미성분을 높이기 위한 방법이다. 보다 상세하게는 커피원두의 High value aroma성분 높이고, 원두커피가 가지고 있는 향미성분을 최대화하여 추출한 뒤 수용성 분말형태로 제조하기 위해 유화하는 단계, 커피박추출물을 농축하는 단계, 분말형태로 제조하기 위한 방법으로 향미성분의 잔존효율을 최대한 높이기 위해 저온건조하는 단계를 포함하는 향미증진 분말커피의 제조방법에 관한 것이다. The present invention relates to a flavor enhancing powdered coffee prepared by extracting 100% of a flavor and aroma of a roasted coffee bean, and a method for enhancing a flavor component of a high value aroma in powdered coffee. More specifically, the present invention relates to a process for producing a coffee bean having a high value aroma component of coffee beans, maximizing a flavor ingredient contained in coffee beans, emulsifying the coffee bean to prepare a water-soluble powder, concentrating the coffee bean extract, To a method for producing a flavor enhancing powdered coffee, comprising the step of low-temperature drying to maximize the residual efficiency of flavor components.
Description
본 발명은 볶음 처리된 원두(roasted coffee bean)의 맛과 향을 손실 없이 그대로 추출하여 제조되는 향미가 증진된 커피분말의 제조방법에 관한 것이다. The present invention relates to a process for preparing a flavor-enhanced coffee powder prepared by directly extracting the taste and aroma of a roasted coffee bean without loss.
커피원두 (roasted coffee bean)는 커피생두 (green bean)를 고온에서 볶아 제조하며 이때 커피의 향기 및 맛 성분이 생성된다. 커피원두 (roasted coffee bean) 의 향기 및 맛 성분들은 볶음 과정 중 메일라아드(maillard) 반응, 스트레커(strecker) 분해, 지방분해, 당분해 등의 여러 반응에 따른 아마노산의 손실과 프리 슈거(free sugar), 수크로오스(sucrose), 클로로겐산(chlorogenic acid), trigenelline의 감소에 의해 생성되며, 커피원두의 종류, 볶음 정도 등에 따라 그 성분들이 달라진다. 커피의 맛과 향기성분들은 800가지 정도이며 그 성분들은 지용성에서 수용성 성분들까지 폭 넓게 구성되어 있다. 주요 휘발성 성분은 아미노산이 환원당과 작용하여 갈색의 중합체인 메일라아드(maillard) 반응에 의해 생성된다. 휘발성 성분으로는 bases류, furans류, carbonyls, aldehyde 류, sulfur compounds 류, hydrocarbons류, phenols류, oxazoles류, esters류, acids류, alcohols류 등이며, 그 외에 acetals, nitrils, amides, ethers, epoxide, pyrans 등이 있다. 커피의 향기 성분 중 15~20개 성분이 매우 적은 양이더라도 커피 페이버 시스템(coffee flavor system)에서 중요한 역할을 하는 "하이 아로마 밸류(high aroma value)"를가진다. 이러한 커피의 고급향기 특성에는 꽃 향기 (buttery note), 고소/볶음 향기 (nutty/roasty note), 고무탄내음 (rubbery note) 등이 있다. 이처럼 원두 커피자체에는 다양한 맛과 향미가 있지만 커피음료는 원두를 여러 가지 방법의 열수추출방식을 이용하여 제조하여 만드는 방식으로 커피 원두에 포함되어 있는 지용성 향기성분은 극히 일부분만이 포함되어 있다.A roasted coffee bean is prepared by roasting a green bean at a high temperature, where the aroma and taste of the coffee are produced. The fragrance and flavor components of roasted coffee bean were found to be related to the loss of ananoic acid due to various reactions such as maillard reaction, strecker degradation, lipolysis, free sugars, sucrose, chlorogenic acid and trigenelline. The components of coffee beans vary depending on the type of coffee bean, degree of frying and so on. The taste and fragrance ingredients of coffee are about 800 kinds and their composition is wide ranging from fat soluble to water soluble ingredients. The main volatile components are produced by the maillard reaction, in which the amino acid acts on the reducing sugar and is a brown polymer. The volatile components include bases, furans, carbonyls, aldehydes, sulfur compounds, hydrocarbons, phenols, oxazoles, esters, acids and alcohols. In addition, acetals, nitrils, amides, ethers, epoxide , and pyrans. A very small amount of 15 to 20 of the aroma components of coffee has a "high aroma value" that plays an important role in the coffee flavor system. The high-end aroma characteristics of such coffee include buttery notes, nutty / roasty notes, and rubbery notes. Although coffee beans have various flavors and flavors, coffee beverages are produced by using various methods of hot water extraction. Coffee beans contain only a small amount of the lipophilic fragrance ingredient.
커피원두 (roasted coffee bean) 에는 지용성/수용성 향미 성분들이 커피의 좋은 풍미를 가지지만 커피를 열수추출방식을 이용하여 만든 커피음료와 이를 가공식품으로 제조한 커피가공제품 등의 경우 커피원두에 존재하는 많은 향미성분들의 일부분만 함유되어 있는 실정이다. 따라서 커피 원두를 열수 추출한 후 남은 박을 분석하면 지용성 성분들은 대부분 커피 박에 잔존하고 커피박에 함유된 유용성 유지성분들을 활용하기 위한 여러 가지 방안이 마련되고 있다. 이러한 커피오일은 커피오일에 함유된 항산화 성분인 폴리페놀성분인 클로로겐산(chlorogenic acid)을 활용하여 화장품원료 및 국외의 경우 기능성 원료로 사용되고 있다.Although roasted coffee beans have a good flavor of the coffee, the coffee beverage made by using the hot water extraction method and the coffee processing products made from the processed food are used in the coffee beans It contains only a part of many flavor ingredients. Therefore, most of the fat - soluble ingredients remain in the coffee beans and there are many ways to utilize the oil - retaining ingredients contained in the coffee beans. These coffee oils utilize chlorogenic acid, a polyphenol component, which is an antioxidant ingredient contained in coffee oil, and are used as cosmetic raw materials and functional raw materials in the case of overseas.
그러나 커피박을 활용하여 커피오일 및 커피향을 추출할 경우 커피박에 함유되어 있는 수분 및 커피열수추출 과정 중에 여러 가지 변성이 일어나 커피 향과 맛이 변성되어 커피박에 함유된 커피를 추출하더라고 좋은 품질의 커피향 및 맛을 추출하지 못하는 실정이다. However, when extracting coffee oil and coffee aroma using coffee beans, various degenerations occur during the process of extracting water and coffee, which is contained in coffee beans, and the coffee aroma and taste are denatured to extract the coffee contained in the coffee bean Quality coffee aroma and taste can not be extracted.
본 발명의 실시 예는 커피음료의 맛과 향의 증진을 위해 커피에 함유된 향기성분과 맛을 보다 효과적으로 추출하여 향미가 증진된 커피분말을 제조하기 위한 향미증진 커피분말의 제조방법을 제공하고자 한다.An embodiment of the present invention is to provide a method for producing a flavor enhancing coffee powder for producing a coffee powder having enhanced flavor by more effectively extracting flavor components and flavors contained in coffee for enhancing the taste and aroma of coffee drinks .
본 발명의 일 측면에 따르면, 원두를 190~250 oC의 온도조건에서 5~10분 동안 볶는 단계; 초임계 이산화탄소를 사용하여 볶은 원두로부터 60~80oC 온도조건과, 300~350 bar의 압력조건에서 커피향미오일을 추출하는 단계; 및 커피향미오일이 추출된 커피박을 열수추출하여 추출된 커피박 추출액을 농축하고, 커피향미오일과 커피박 농축액을 포함하는 커피유화액을 제조하여 건조시키는 단계;를 포함하는 향미증진 커피분말의 제조방법이 제공될 수 있다. According to an aspect of the present invention, there is provided a method of manufacturing a beverage, comprising: roasting a bean at a temperature of 190 to 250 ° C for 5 to 10 minutes; Extracting coffee flavor oil from roasted beans using supercritical carbon dioxide at a temperature of 60 to 80 ° C and a pressure of 300 to 350 bar; And extracting the coffee bean extract from which the coffee flavor oil has been extracted, concentrating the extracted coffee bean extract, preparing a coffee emulsion containing the coffee flavor oil and the coffee bean concentrate, and drying the coffee bean powder. A method can be provided.
상기 커피박 추출액을 추출하는 단계에서 커피향미오일이 추출된 커피박은 80~100 oC 온도조건에서 열수추출되고, 상기 커피박 추출액을 농축하는 단계에서 상기 커피박 추출액은 40~60oC온도조건에서 저온농축기를 활용하여 60brix로 농축되며, 상기 커피유화액 제조단계에서 제조되는 상기 커피유화액은 상기 커피향미오일(13~20%), 아라빅검 (16~24%), 상기 커피박 농축액 (60~67%)를 포함할 수 있다. In the step of extracting the coffee bean extract, the coffee bean oil extracted with hot water is extracted with hot water at a temperature of 80 to 100 ° C. In the step of concentrating the coffee bean extract, the coffee bean extract has a temperature condition of 40 to 60 ° C The coffee emulsion prepared in the step of preparing the coffee emulsion is mixed with the coffee flavor oil (13 to 20%), arabic gum (16 to 24%), the coffee bean concentrate (60 to 60% 67%).
상기 커피유화액 건조단계에서 상기 커피유화액은 저온건조공법에 의해 건조될 수 있다.In the step of drying the coffee emulsion, the coffee emulsion may be dried by a low-temperature drying method.
본 발명의 실시 예에 따른 향미증진 커피분말의 제조방법에 따르면, 커피의 지용성 향기성분과, 수용성 향기성분 및 맛이 적절히 함유되어 일반커피와 달리 하이 밸류 아로마(high value aroma)의 향미가 증진된 커피분말을 제조할 수 있다. According to the method for producing a flavor enhancing coffee powder according to an embodiment of the present invention, the lipid-soluble fragrance component, the water soluble fragrance component, and the taste of coffee are appropriately contained, so that the flavor of the high value aroma A coffee powder can be prepared.
본 발명에 따른 효과들은 이상에서 언급한 효과들로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 청구범위의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다. The effects according to the present invention are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the description of the claims.
도 1은 초임계 유체의 특성을 도시한 그래프이다.
도 2는 본 발명의 실시 예에 따른 향미증진 커피분말의 제조공정을 나타낸 것이다.1 is a graph showing the characteristics of a supercritical fluid.
2 shows a process for producing a flavor enhancing coffee powder according to an embodiment of the present invention.
이하에서는 본 발명의 실시 예를 첨부 도면을 참조하여 상세히 설명한다. 이하의 실시 예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 본 발명의 사상을 충분히 전달하기 위해 제시하는 것이다. 본 발명은 여기서 제시한 실시 예만으로 한정되지 않고 다른 형태로 구체화될 수도 있다. 도면은 본 발명을 명확히 하기 위해 설명과 관계 없는 부분의 도시를 생략하고, 이해를 돕기 위해 구성요소의 크기를 다소 과장하여 표현할 수 있다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The following embodiments are provided to fully convey the spirit of the present invention to a person having ordinary skill in the art to which the present invention belongs. The present invention is not limited to the embodiments shown herein but may be embodied in other forms. For the sake of clarity, the drawings are not drawn to scale, and the size of the elements may be slightly exaggerated to facilitate understanding.
본 발명은 커피의 하이 밸류 아로마(high value aroma)의 향미가 증진될 수 있게 원두커피를 볶는단계, 초임계유체를 이용하여 커피내 high value aroma oil을 추출하는 단계, 커피박에 함유된 수용성 커피추출물을 추출하는 단계, 추출된 커피추출물을 농축하는 단계, 향미오일과 커피추출물을 유화하는 단계, 향미성분을 최소화하여 건조하는 단계를 포함하는 향미증진 커피분말 제조기술에 관한 것이다. The present invention relates to a process for roasting a coffee bean so that the flavor of a high value aroma of coffee can be enhanced, extracting a high value aroma oil in the coffee using a supercritical fluid, Extracting the extract, concentrating the extracted coffee extract, emulsifying the flavor oil and the coffee extract, and drying the flavor to minimize flavor components.
커피내 하이 밸류 아로마(high value aroma) 성분을 측정하기 위해 헤드스페이스 익스트렉션(headspace extraction) 방법을 이용하여 추출하였고 추출된 커피향미성분은 SPME fiber에 흡착시킨 후 기체크로마토그래프/질량 분석기(GC/MS; Agilent Technologies/7890A GC/5975C MSD)를 통해 정량 분석하였다. 샘플은 20mL vial 에 커피 2g을 담은 후 60oC에서 15분간 heating 시킨 후 headspace에 추출하였다. 추출된 향미성분은 SPME fiber (Supelco; 50/30um DVB/CAR/PDMS gray plain (CAT No.257328-U))를 사용하여60oC, 20분간 fiber에 흡착시킨 후 GC 주입구에 splitless mode로 주입하여 커피향미성분을 탈착 한 후 GC/MS를 활용하여 분석하였다. 이때 주입구 온도는 250oC, 컬럼 오븐온도는 40oC에서 5분 동안 유지시킨 후 4oC/min으로 200oC까지 승온시켰으며 200oC에서 2분 동안 유지시키면서 향미성분을 분석하였다. 컬럼은 HP5-MS (60 m × 0.25 mm × 0.25μm)를 사용하였으며, 운반기체는 순도 99.999% He을 사용하였고, 유속은 1.0 mL/min로 일정하게 유지하였다. 향미성분분석은 TIC (Total Ion Current)모드로 분석한 후 향미성분을 동정하였다. 이때 여러 가지 커피의 휘발성 성분 중 high aroma 성분으로 아세트산(acetic acid), 포름산(formic acid), 푸르푸랄(furfural), 2-푸란메탄올(2-furanmethanol), 2,5-dimethyl pyranzine, 5-메틸 푸르푸랄(5-methyl furfural), 푸르푸릴 아세테이트(furfuryl acetate), 말톨(maltol), 과이어콜(guaiacol)로 정의하였다.In order to measure the high value aroma of coffee, it was extracted by using headspace extraction method. The extracted coffee flavor components were adsorbed on SPME fiber and analyzed by gas chromatograph / mass spectrometer (GC / MS; Agilent Technologies / 7890A GC / 5975C MSD). Samples were prepared by heating 2 ounces of coffee in 20 mL vials at 60 ° C for 15 min and then extracting them into headspace. The extracted flavor components were adsorbed onto the fiber at 60 ° C for 20 minutes using SPME fiber (Supelco; 50/30 um DVB / CAR / PDMS gray plain (CAT No.257328-U) After removing the flavor components of coffee, it was analyzed using GC / MS. At this time, the inlet temperature was maintained at 250 ° C and the column oven temperature was maintained at 40 ° C for 5 minutes. Then, the temperature was raised to 200 ° C at 4 ° C / min, and the flavor components were analyzed at 200 ° C for 2 minutes. The column used was HP5-MS (60 m × 0.25 mm × 0.25 μm), the carrier gas was 99.999% purity and the flow rate was kept constant at 1.0 mL / min. The flavor components were analyzed by TIC (Total Ion Current) mode and flavor components were identified. Among the volatile components of various coffee, high aroma components are acetic acid, formic acid, furfural, 2-furanmethanol, 2,5-dimethyl pyranzine, 5-methyl 5-methyl furfural, furfuryl acetate, maltol, and guaiacol were defined.
초임계 유체란 일반적인 액체나 기체 상태의 물질이 임계점(supercritical point)이라 불리는 일정한 고온, 고압의 한계를 넘으면 기체와 액체의 구별을 할 수 없는 도면 1 과 같은 '임계상태'에 이른 물질을 말하며, 임계점을 넘어서 분자의 밀도는 액체상태이나 점성도는 기체에 가까우면서도 확산력이 뛰어나다. 초임계 추출법은 추출 시간이 적게 소요되며, 유기용매 사용량이 적기 때문에 시료로부터 분석대상이 되는 물질을 추출시 유기용매 추출법의 대용으로 이용될 수 있다. 이러한 초임계 분자는 침투가 쉬워서 기존의 기술로는 분리가 어려웠던 이성질체, 열 변성 혼합물의 분리, 고분자 물질의 정체, 천연식물로부터 의약, 향료와 같은 유효성분의 분리, 혼합물에서 특정 성분을 추출, 분리하는 공정에 많이 사용된다. Supercritical fluid refers to a substance that has reached a critical state, as shown in Figure 1, where a liquid or gaseous material can not distinguish between gas and liquid if the liquid or gaseous material exceeds a certain high temperature and high pressure limit, called a supercritical point, Beyond the critical point, the density of the molecules is in the liquid state, but the viscosity is close to the gas and the spreading power is excellent. The supercritical extraction method can be used as a substitute for the organic solvent extraction method in extracting the substance to be analyzed from the sample since the extraction time is low and the amount of the organic solvent used is small. Such supercritical molecules can be separated and isolated from the mixture by separating active ingredients such as isomers, separation of thermodomic mixture, congestion of polymer substances, medicines from natural plants, fragrances, It is widely used in the process of
따라서 본 발명은 커피원두 (roasted coffee bean) 의 맛과 향을 최대화하기 위해 커피원두 (roasted coffee bean)로 부터 친환경 추출방식인 초임계 장치를 이용하여 "high aroma coffee oil"과 추출하고 남은 커피추출박을 활용하여 수용성 추출물로 향미가 증진된 커피분말을 제조하고자 한다. Accordingly, in order to maximize the taste and aroma of the roasted coffee bean, the present invention utilizes a supercritical system, which is an eco-friendly extraction method, from a roasted coffee bean to extract "high aroma coffee oil" The purpose of this study is to prepare coffee powder with flavor enhancing effect by using water soluble extract.
이하, 본 발명에 따른 구체적인 실시 예를 자세히 살펴보도록 한다.
Hereinafter, specific embodiments according to the present invention will be described in detail.
1) 커피원두를 볶는 단계 1) Step to roast coffee beans
커피생두 (green coffee bean)를 190~250oC, 5~10min 범위로 볶아 원두커피내 하이 밸류 아로마(high value aroma) 인 아세트산(acetic acid), 포름산(formic acid), 푸르푸랄(furfural), 2-푸란메탄올(2-furanmethanol), 2,5-dimethyl pyranzine, 5-메틸 푸르푸랄(5-methyl furfural), 푸르푸릴 아세테이트(furfuryl acetate), 말톨(maltol), 과이어콜(guaiacol)의 함량을 최대화 하기 위함이다.
The green coffee beans are roasted in the range of 190 ~ 250 o C for 5 ~ 10 min. The high value aroma acetic acid, formic acid, furfural, The content of 2-furanmethanol, 2,5-dimethyl pyranzine, 5-methyl furfural, furfuryl acetate, maltol and guaiacol .
[실험예 1] 커피생두 (green coffee bean)의 볶음 조건에 따른 커피원두(roasted coffee bean) 의 high value aroma 성분 비교 [Experimental Example 1] Comparison of high value aroma components of roasted coffee beans according to roasting conditions of green coffee bean
커피생두를 Design Expert 80을 활용하여 볶음 온도 190~250oC, 볶음 시간 5~10min을 반응표면설계를 이용하여 최적화 하였다. Using the Design Expert 80, roasted coffee was simulated at 190 ~ 250 o C and roasting time was 5 ~ 10min.
[그래프1] 커피생두의 볶음 조건에 따른 커피원두의 high value aroma 성분 비교[Graph 1] Comparison of high value aroma components of coffee bean according to roasting conditions of coffee green beans
상기 표 1의 결과를 Design expert 결과로 분석하였을 때 high value 향미가 가장 높은 것은 190~205oC 온도에서 9~10분 볶았을 때 high value 향미가 최고로 높았다(p<0.05). 이는 그래프 1에서 확인할 수 있다. When the results of Table 1 were analyzed by Design expert results, the high value flavor was highest at 190 ~ 205 ° C for 9 ~ 10 minutes (p <0.05). This can be seen in Graph 1.
커피생두를 볶을 때 볶음온도가 너무 낮을 경우 메일라아드(maillard) 반응이 덜 일어나 커피향미가 충분히 발현되지 않고, 커피생두의 볶음온도가 너무 높을 경우에는 메일라이드(maillard) 반응이 많이 일어나 하이 밸류 아로마(high value aroma) 성분이 볶음온도와 시간에 의해 대부분 소실 되는 것으로 나타났다.
When the roasted coffee beans are roasted at too low temperature, the reaction of maillard occurs less and the coffee flavor is not sufficiently expressed. When the roasting temperature of coffee beans is too high, a lot of maillard reaction occurs, High value aroma components were mostly lost by roasting temperature and time.
2) 커피원두내 향미오일을 추출하는 단계 2) Extracting the flavor oil in the coffee bean
커피원두 (roasted coffee bean)를 60~80oC, 150m~350bar 범위 에서 3시간 동안 커피원두내 high value aroma oil을 추출하고 그 향미오일의 high value aroma의 향미가 최대화 하기 위함이다. 커피원두내 high value aroma oil 추출은 초임계 이산화탄소를 활용한 추출조건 중 온도와 압력에 의해 가장 큰 영향을 받는다. 특히 온도와 압력이 높아 질수록 향미오일의 추출율은 향상 되며, 비극성 성분의 추출율이 높아지는 특성이 있다. 따라서 커피원두의 향미오일 추출조건은 Design expert 8.0 반응표면실험설계를 통해 최적화 하였다.
The purpose of this study is to extract high value aroma oil from roasted coffee beans in coffee beans at 60 ~ 80 o C and 150m ~ 350bar for maximizing flavor of high value aroma. The extraction of high value aroma oil in coffee beans is most affected by temperature and pressure during extraction using supercritical carbon dioxide. Particularly, the higher the temperature and pressure, the higher the extraction rate of the flavor oil and the higher the extraction ratio of the non-polar component. Therefore, flavor oil extraction condition of coffee bean was optimized through Design Expert 8.0 response surface experiment design.
[실험예 2] 초임계 추출조건에 따른 high value aroma oil의 향미 성분 비교 [Experimental Example 2] Comparison of flavor components of high value aroma oil according to supercritical extraction conditions
[그래프 2] 초임계 추출조건에 따른 커피향미오일의 high value aroma 성분 비교 [Graph 2] Comparison of high value aroma components of coffee flavor oil according to supercritical extraction conditions
[표2]의 결과를 Design expert 8.0을 활용하여 커피원두 (Roasted coffee bean)내 커피오일 추출시 high value aroma 의 향미성분이 가장 높은 조건은 온도 70~75oC, 압력은 300~350bar 이였을 때 였다[그래프 2]. 이는 커피원두내 함유되에 있는 향미성분은 비극성성분으로 커피오일에 잘 녹아 비극성 성분 추출율이 높은 온도 70oC, 압력 350bar에서 추출율이 가장 높았다. 또한 온도 80oC에서 추출율이 낮은 이유는 80oC 조건에서 high value 향미성분이 열에 의해 일부 소실되는 것으로 판단된다.
The highest flavor aroma content of coffee aroma was 70 ~ 75 o C and the pressure was 300 ~ 350 bar in Coffee extract of coffee bean using Design expert 8.0. [Graph 2]. The flavor components contained in the coffee beans were non-polar components, which were well soluble in coffee oil, and the extraction ratio was the highest at a temperature of 70 ° C and a pressure of 350 bar. In addition, temperature 80 o C in a lower extraction rate reasons, we believe that this high value, some flavor components lost by heat at 80 o C condition.
3) 열수 추출장치를 이용하여 커피를 추출하는 단계 3) extracting coffee using hot water extraction device
초임계유체를 활용하여 향미오일을 추출한 후 남은 커피박을 활용하여 커피박 추출액을 제조하였다. 커피박 추출액은 온도 80~100oC 온도에서 커피박 추출액을 제조하였고, 커피박 추출물은 커피박내 수용성 추출물 농도가 가장 높은 조건을 선정하였다.
After extracting the flavor oil using supercritical fluid, coffee leaves were prepared by using the remaining coffee beans. Coffee bean extracts were prepared at 80 ~ 100 o C temperature and coffee bean extracts were selected as the highest concentration of water - soluble extracts in coffee bean.
[실험예 3] 열수추출 온도에 따른 커피박 추출물의 고형분 함량 비교 [Experimental Example 3] Comparison of solids content of coffee bean extract according to hot water extraction temperature
[표 3]에서 알 수 있듯이 온도가 높아짐에 따라 커피박 추출물의 추출물 함량은 증가되는 경향이 나타남을 알 수 있었다.
As can be seen in Table 3, the content of coffee extracts tended to increase with increasing temperature.
4) 저온농축장치를 이용하여 커피를 농축하는 단계 4) Concentrating the coffee using a low-temperature concentrator
4.3 % 의 고형분 함량을 가진 커피박추출물의 향기성분 손실을 최소화 하기 위해 40~60oC온도에서 60brix로 저온농축기를 활용하여 농축하였다. 저온농축공정을 거친 커피농축물은 Total volatile peak area 성분 함량이 많이 유지되며, 원료 고유의 풍미를 강하게 나타내었다 [표4].
In order to minimize the loss of aroma components of the coffee bean extract with a solid content of 4.3%, it was concentrated using a low temperature concentrator at a temperature of 40 to 60 ° C and a temperature of 60 brix. The coffee concentrates after the low-temperature thickening process showed a high content of total volatile peak area and a strong flavor of the raw materials [Table 4].
[실험예 4] 농축방법에 따른 커피박 농축물의 향미성분 함량 비교 [Experimental Example 4] Content of flavor components of coffee ground concentrate according to concentration method
(oC)Concentration temperature
( o C)
(Total peak area : acetic acid, 2-furancarboxaldehyde-5-methyl, maltol)
(Total peak area: acetic acid, 2-furancarboxaldehyde-5-methyl, maltol)
5) 향미오일과 커피박추출액 유화단계 (향미증진 커피유화액 제조단계)5) Emulsifying step of flavor oil and coffee ground extract (step of producing flavor enhancing coffee emulsion)
향미증진 커피유화액은 향미오일에 의해 O/W 유화액을 제조하였다. 유화액의 유화안정성은 향미증진 커피분말에 가장 큰 영향을 미치기 때문에 O/W 유화액 상태에서의 안정성을 최대화 하고자 하였다. 따라서 향미증진 커피유화액의 유화안정성을 위해 향미오일, 아라빅검, hi-cap 100, Maltodextrin, 커피박농축액 의 함량비를 최적화 하였다.
The flavor enhancing coffee emulsion was prepared by emulsifying the oil with an O / W emulsion. The emulsion stability of emulsions has the greatest effect on the flavor enhancing coffee powder, so that the stability of O / W emulsion is maximized. Therefore, the content ratio of flavor oil, arabic gum, hi - cap 100, maltodextrin and coffee bean concentrate was optimized for the emulsion stability of flavor enhancing coffee emulsion.
1. 향미오일유화를 위한 변성전분 선정 및 향미오일 대비 변성전분 함량 선정 1. Selection of modified starch for flavor oil emulsification and selection of modified starch content for flavor oil
[실험예 5] 유화안정성이 뛰어난 유화액 제조 [Experimental Example 5] Preparation of an emulsion having excellent emulsion stability
커피유화액은 커피오일, 아라빅검, hi-cap 100, Maltodextrin의 함량을 최적화 하였다. The coffee emulsion was optimized for the contents of coffee oil, arabic gum, hi-cap 100, and maltodextrin.
1)유분리 정도 : 60oC 항온항습기 6hr 방치 후 100mL 메스실린더에서 유분리 되는 정도 평가 1) Oil separation degree: 60 o C Temperature and humidity after leaving for 6 hours
(100mL 메스실린더에서 oil의 분리정도 평가)
(Evaluation of the degree of separation of oil in a 100 mL measuring cylinder)
[표 5]를 평가해본 결과 향미오일 대비 변성성분의 함량은 40: 60이 적합하였고, 변성정분의 종류는 아라빅검이 커피유화액의 유화액의 안정성을 최대화 하였다.
As a result of evaluation of [Table 5], it was found that the content of modified component relative to flavor oil was 40: 60, and the type of denatured regenerated arabic gum maximized the stability of the emulsion of coffee emulsion.
2. 향미증진 커피유화액 함량 최적화 2. Optimization of flavor enhancing coffee emulsion content
[실험예 5] 유화안정성이 뛰어난 향미증진 커피유화액 제조 [Experimental Example 5] Production of flavor enhancing coffee emulsion having excellent emulsion stability
향미증진 커피유화액은 커피오일, 아라빅검, 커피박농축액의 함량을 최적화 하였다. The flavor enhancing coffee emulsion optimized the content of coffee oil, arabic gum and coffee ground concentrate.
1)유분리 정도 : 60oC 항온항습기 6hr 방치 후 100mL 메스실린더에서 유분리 되는 정도 평가 1) Oil separation degree: 60 o C Temperature and humidity after leaving for 6 hours
(100mL 메스실린더에서 oil의 분리정도 평가)
(Evaluation of the degree of separation of oil in a 100 mL measuring cylinder)
[표 6]를 평가해본 결과 향미증진 커피유화액은 커피오일 대비 커피박 농축액 함량이 4~5배 일 때 유화안정성이 최대인 결과를 나타내었다. 이와 같이 향미오일, 아라빅검, 커피박 농축액의 최적함량은 향미오일(13~20%), 아라빅검 (16~24%), 커피박농축액 (60~67%)와 같았다.
As a result of evaluation of [Table 6], the emulsion stability of the flavor enhancing coffee emulsion was maximized when the concentration of coffee ground concentrate was 4 to 5 times that of coffee oil. The optimum contents of flavor oil, arabic gum and coffee ground concentrate were the same as flavor oil (13 ~ 20%), arabic gum (16 ~ 24%) and coffee ground concentrate (60 ~ 67%).
6) 향미증진커피분말을 제조하는 단계 6) Step of preparing flavor enhancing coffee powder
향미증진커피 유화액을 분무건조, 동결건조, 저온건조공법을 활용하여 향미증진커피 분말의 커피향을 최대화 하는 방법을 선정하였다.
The method of maximizing the coffee aroma of flavor enhancing coffee powder was selected by spray drying, freeze drying, and low temperature drying method of flavor enhancing coffee emulsion.
(high value aroma)Peak area (10 6 )
(high value aroma)
그 결과 [표7] 과 같은 결과를 나타내었다. 저온건조공법은 원료의 커피향을 최대화 하였다. 이때 저온건조의 건조조건은 초기 건조 조건을 70mbar, 후기 건조 조건을 7mbar로 이루어졌다. The results are shown in Table 7. The low temperature drying process maximizes the coffee aroma of raw materials. The drying conditions of the low temperature drying were 70 mbar in the initial drying condition and 7 mbar in the latter drying condition.
이상에서는 특정의 실시 예에 대하여 도시하고 설명하였다. 그러나 본 발명은 상기한 실시 예에만 한정되지 않으며, 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 이하의 청구범위에 기재된 발명의 기술적 사상의 요지를 벗어남이 없이 얼마든지 다양하게 변경 실시할 수 있을 것이다.The foregoing has shown and described specific embodiments. However, it should be understood that the present invention is not limited to the above-described embodiments, and various changes and modifications may be made without departing from the scope of the present invention as defined in the following claims. There will be.
Claims (3)
초임계 이산화탄소를 사용하여 볶은 원두로부터 60~80oC 온도조건과, 300~350 bar의 압력조건에서 커피향미오일을 추출하는 단계; 및
커피향미오일이 추출된 커피박을 열수추출하여 추출된 커피박 추출액을 농축하고, 커피향미오일과 커피박 농축액을 포함하는 커피유화액을 제조하여 건조시키는 단계;를 포함하는 향미증진 커피분말의 제조방법.Frying the beans at a temperature of 190 to 250 ° C for 5 to 10 minutes;
Extracting coffee flavor oil from roasted beans using supercritical carbon dioxide at a temperature of 60 to 80 ° C and a pressure of 300 to 350 bar; And
A method for producing a flavor enhancing coffee powder comprising the steps of: extracting a coffee bean having a coffee flavor oil extracted therein by hot water extraction, concentrating the extracted coffee bean extract, and preparing and emulsifying a coffee emulsion containing the coffee flavor oil and the coffee bean concentrate .
상기 커피박 추출액을 추출하는 단계에서 커피향미오일이 추출된 커피박은 80~100 oC 온도조건에서 열수추출되고,
상기 커피박 추출액을 농축하는 단계에서 상기 커피박 추출액은 40~60oC온도조건에서 저온농축기를 활용하여 60brix로 농축되며,
상기 커피유화액 제조단계에서 제조되는 상기 커피유화액은 상기 커피향미오일(13~20%), 아라빅검 (16~24%), 상기 커피박 농축액 (60~67%)를 포함하는 향미증진 커피분말의 제조방법.The method according to claim 1,
In the step of extracting the coffee ground extract, the coffee flour from which the coffee flavor oil is extracted is subjected to hot water extraction at a temperature of 80 to 100 ° C,
In the step of concentrating the coffee ground extract, the coffee ground extract is concentrated to 60 brix using a low-temperature concentrator at a temperature of 40 to 60 ° C,
The coffee emulsion prepared in the step of preparing the coffee emulsion contains the flavor enhancing coffee powder comprising the coffee flavor oil (13 to 20%), arabic gum (16 to 24%) and the coffee bean concentrate (60 to 67% Gt;
상기 커피유화액 건조단계에서 상기 커피유화액은 저온건조공법에 의해 건조되는 향미증진 커피분말의 제조방법.3. The method of claim 2,
Wherein the coffee emulsion is dried by a low-temperature drying method in the step of drying the coffee emulsion.
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