Composition for replacing coffee and method of manufacturing the same

Abstract

A coffee substitute composition and a method for manufacturing the same are provided. A method for manufacturing a coffee substitute composition comprises the steps of preparing materials, drying materials, grinding dried materials, mixing the ground materials to prepare a mixture, aging the mixture, and molding the aged mixture, wherein the materials include date palm seeds, cacao nibs, mushrooms, Japanese knotweed, and chicory roots.

Description

Technology Field

[0001] The present invention relates to a coffee substitute composition and a method for manufacturing the same. Background Technology

[0003] For modern people, coffee is a beverage enjoyed by more than one-third of the world's population. A single cup of coffee contains approximately 40 to 108 mg of caffeine, and it is generally known that consuming about 5 to 6 cups a day has little effect on the body. However, depending on their constitution, there are many modern people who experience negative effects from the caffeine contained in coffee, as described below.

[0004] A typical symptom is the inability to get a good night's sleep, as the caffeine in coffee stimulates the central nervous system. While coffee stimulates the central nervous system in healthy individuals to improve mood and boost work efficiency, it exacerbates fatigue in those who are already suffering. Furthermore, coffee irritates the stomach lining to promote gastric acid secretion and loosens the sphincter connecting the stomach and esophagus, causing acid to reflux into the esophagus and potentially worsening heartburn; reports indicate a higher incidence of gastric ulcers in people who drink more than six cups of coffee a day. Additionally, since coffee stimulates intestinal peristalsis, it should be avoided by those with acute or chronic enteritis or irritable bowel syndrome accompanied by abdominal pain. It should also be avoided by people with sensitive hearts as it can induce arrhythmias and raise blood pressure and cholesterol levels, and it may pose a risk of premature birth for pregnant women. Consequently, there have recently been many attempts to develop caffeine-free coffee or coffee-flavored teas that retain the original taste and aroma of coffee. Prior art literature

[0007] Korean Patent Publication No. 10-2534385, Method for manufacturing acorn coffee The problem to be solved

[0008] The problem that the present invention aims to solve is to provide a coffee substitute composition and a method for manufacturing the same.

[0009] The problems of the present invention are not limited to those mentioned above, and other unmentioned technical problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0011] A method for preparing a coffee substitute composition according to one embodiment for solving the above problem comprises the steps of preparing materials, drying the materials, grinding the dried materials, mixing the ground materials to prepare a mixture, aging the mixture, and molding the aged mixture, wherein the materials include date palm seeds, cacao nibs, mushrooms, Japanese knotweed, and chicory roots.

[0012] The step of drying the above material may be carried out at 15°C to 30°C for 5 to 20 days.

[0013] The step of preparing a mixture by mixing the above-mentioned ground materials includes the step of roasting the dried materials, the step of grinding the roasted materials, and the step of mixing the ground materials. The step of roasting the dried materials includes the step of roasting the dried materials at 175°C to 220°C for 4 to 12 minutes. The step of grinding the roasted materials may include the step of grinding the roasted materials to obtain date palm seed powder, cacao nibs powder, mushroom powder, Japanese knotweed powder, and chicory root powder.

[0014] The step of mixing the above-mentioned ground materials may include the step of preparing a mixture by mixing date palm seed powder, cacao nibs powder, mushroom powder, Japanese knotweed powder, chicory root powder, sunflower oil, and soy protein.

[0015] The above mixture may be mixed in a ratio of 90 to 110 parts by weight of cacao nibs powder, 90 to 110 parts by weight of mushroom powder, 15 to 25 parts by weight of kudzu root powder, 15 to 25 parts by weight of chicory root powder, 25 to 35 parts by weight of sunflower oil, and 40 to 60 parts by weight of soy protein, based on 100 parts by weight of date palm seed powder.

[0016] The method further includes a step of coating the molded mixture, wherein the step of coating the molded mixture may be a step of coating a flavoring substance on the outer surface of the mixture.

[0017] A coffee substitute composition according to another embodiment for solving the above problem can be prepared by the method for preparing the coffee substitute composition.

[0018] Specific details of other embodiments are included in the detailed description and drawings. Effects of the invention

[0020] According to a coffee substitute composition and a method for manufacturing the same, it is possible to conveniently produce substitute coffee while simultaneously enhancing functionality related to human health. In addition, it is possible to manufacture a coffee substitute composition having a form similar in appearance to coffee beans.

[0021] The effects according to the embodiments are not limited to those exemplified above, and a wider variety of effects are included in this specification. Brief explanation of the drawing

[0023] FIG. 1 is a manufacturing process diagram of a coffee substitute composition according to one embodiment. Specific details for implementing the invention

[0024] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims.

[0025] FIG. 1 is a manufacturing process diagram of a coffee substitute composition according to one embodiment.

[0026] Referring to FIG. 1, a method for manufacturing a coffee substitute composition according to one embodiment may include a material preparation step (S10), a first drying step (S20), a grinding and mixing step (S30), an aging step (S40), a molding step (S50), a coating step (S60), a sterilization step (S70), a second drying step (S80), and a packaging step (S90).

[0027] In one embodiment, the material preparation step (S10) may be a step of preparing materials for manufacturing a coffee substitute composition. For example, the materials may include date palm seeds, cacao nibs, mushrooms, Japanese knotweed, chicory roots, sunflower oil, soy protein, etc. Here, the mushrooms may be lion's mane mushrooms or reishi mushrooms, but are not limited thereto.

[0028] In one embodiment, the first drying step (S20) may be a step of drying the material. Drying may be carried out at 15°C to 30°C for about 5 to 20 days. However, it is not limited thereto. Among the materials, sunflower oil and soy protein do not undergo a drying step.

[0029] In one embodiment, the grinding and mixing step (S30) may include the step of roasting the dried material, the step of grinding the roasted material, and the step of mixing the ground material.

[0030] The step of roasting the dried material may be a step of roasting the dried material at 175°C to 220°C for 4 to 12 minutes. In some embodiments, the roasting step may be performed under a pressure of 5 to 7 MPa. In some embodiments, the roasting step may include a first roasting step of roasting for 1 to 2 minutes at 180°C to 195°C and under a pressure of 7 to 9 MPa, and a second roasting step of roasting for 3 to 4 minutes at 150°C to 160°C and under a pressure of 4 to 6 MPa after the first roasting step. Among the materials, sunflower oil and soy protein do not undergo the roasting step.

[0031] The step of grinding the roasted materials may be a step of grinding the roasted materials using a mixer. Through this grinding process, date seed powder, cacao nibs powder, mushroom powder, Japanese knotweed powder, and chicory root powder can be obtained. Among the materials, sunflower oil and soy protein do not undergo the grinding step.

[0032] The step of mixing the ground materials may involve a first mixing of ground date seed powder, cacao nibs powder, mushroom powder, Japanese knotweed powder, and chicory root powder, and a second mixing process in which sunflower oil and soy protein are added to the materials that underwent the first mixing. However, this is not limited thereto, and the date seed powder, cacao nibs powder, mushroom powder, Japanese knotweed powder, chicory root powder, sunflower oil, and soy protein may also be mixed at once. A mixture can be obtained through such a mixing process. The mixture comprises 90 to 110 parts by weight of cacao nibs powder per 100 parts by weight of date seed powder. It can be mixed in a ratio of 90 to 110 parts by weight of mushroom powder, 15 to 25 parts by weight of Japanese knotweed powder, 15 to 25 parts by weight of chicory root powder, 25 to 35 parts by weight of sunflower oil, and 40 to 60 parts by weight of soy protein.

[0033] In some embodiments, the soy protein may include textured soy protein, isolated soy protein, and wheat gluten, gelatin, and pectin. For example, the soy protein may be mixed in a ratio of 30 to 50 parts by weight of textured soy protein, 4 to 7 parts by weight of wheat gluten, 3 to 5 parts by weight of gelatin, and 5 to 8 parts by weight of pectin, relative to 100 parts by weight of isolated soy protein.

[0034] In other embodiments, the step of mixing materials may include additional additive materials in addition to the materials described above, and the additive materials will be examined in more detail later.

[0035] Here, sunflower seed oil and soy protein provide viscosity to bind the powdered ingredients together and produce an effect similar to coffee oil, giving a nutty aroma and taste like coffee.

[0036] In one embodiment, the aging step (S40) may include a step of low-temperature aging at 1°C to 5°C for 11 to 13 hours to enhance the flavor of the mixture.

[0037] In one embodiment, the molding step (S50) may include the step of molding the mixture that has undergone the aging step into the shape of a coffee bean to produce a coffee substitute composition. As a molding method, a tableting or pilling method may be used, but is not limited thereto. A coffee substitute composition in the shape of a coffee bean may be produced through such a molding step.

[0038] In one embodiment, the coating step (S60) is a procedure performed when flavoring is desired to be applied to the coffee substitute composition, and is a step of coating a flavoring substance onto the outer surface of the coffee substitute composition. Such a coating step may be omitted.

[0039] In one embodiment, the sterilization step (S70) may include the step of low-temperature sterilizing the coffee substitute composition at 70°C to 90°C for 1 to 3 hours.

[0040] In one embodiment, the second drying step (S80) may include a step of drying at 20°C to 30°C for 3 to 5 hours after the low-temperature pasteurization step is completed.

[0041] In one embodiment, the packaging step (S90) may be a step of packaging a coffee substitute composition in which the second drying step is completed.

[0042] In another embodiment, the additive material may include ginger powder. Ginger powder can be obtained by drying and then grinding ginger. Ginger has excellent antioxidant effects that remove free radicals, exhibits anticancer effects by blocking gene damage caused by free radicals, and has antipyretic, analgesic, and strong anti-inflammatory effects. When ginger powder is further included, the mixture may be mixed in a ratio of 90 to 110 parts by weight of cacao nibs powder, 90 to 110 parts by weight of mushroom powder, 15 to 25 parts by weight of Japanese knotweed powder, 15 to 25 parts by weight of chicory root powder, 25 to 35 parts by weight of sunflower oil, 40 to 60 parts by weight of soy protein, and 10 to 15 parts by weight of ginger powder, based on 100 parts by weight of date palm seed powder.

[0043] In another embodiment, the additive material may include goji berry powder. Goji berry powder can be obtained by drying and then grinding goji berries. Goji berries have been widely used as a folk remedy and are considered a miraculous medicine in traditional Korean medicine. They are rich in betaine, a choline metabolite, which has the effect of inhibiting the accumulation of fat in the liver. Additionally, they are rich in Vitamin C and rutin, which promote fatigue recovery and regulate blood pressure, providing excellent effects for low blood pressure. Furthermore, long-term consumption of goji berries has the effect of inhibiting cell aging. When goji berry powder is further included, the mixture comprises 90 to 110 parts by weight of cacao nibs powder per 100 parts by weight of date palm seed powder. Mushroom powder can be mixed in a ratio of 90 to 110 parts by weight, kudzu vine powder 15 to 25 parts by weight, chicory root powder 15 to 25 parts by weight, sunflower oil 25 to 35 parts by weight, soy protein 40 to 60 parts by weight, ginger powder 10 to 15 parts by weight, and goji berry powder 5 to 15 parts by weight.

[0044] In another embodiment, the additive material may further include Cudrania tricuspidata leaf powder. Cudrania tricuspidata leaves have excellent efficacy in treating digestive cancers such as colon cancer and rectal cancer, as well as lung cancer, liver cancer, and bronchial cancer. When Cudrania tricuspidata leaf powder is further included, the mixture may be mixed in the following proportions based on 100 parts by weight of date palm seed powder: 90 to 110 parts by weight of cacao nibs powder, 90 to 110 parts by weight of mushroom powder, 15 to 25 parts by weight of Humulus japonicus powder, 15 to 25 parts by weight of chicory root powder, 25 to 35 parts by weight of sunflower oil, 40 to 60 parts by weight of soy protein, 10 to 15 parts by weight of ginger powder, 5 to 15 parts by weight of goji berry powder, and 3 to 6 parts by weight of Cudrania tricuspidata leaf powder.

[0045] In other embodiments, the additive material may further include Hovenia dulcis fruit powder. In some embodiments, Hovenia dulcis fruit powder can be obtained by washing 1.5 kg of Hovenia dulcis fruit with distilled water, adding 30 L of distilled water, heating in an electric herbal medicine pot at 110°C for 2 hours, filtering the extracted solution through a 400-mesh filter cloth, and then concentrating it using a rotary vacuum concentrator. After filtration, the residue remaining is extracted, filtered, and concentrated under vacuum two more times using an equal amount of distilled water, and the concentrated Hovenia dulcis fruit extract is freeze-dried in a freeze dryer. When Hovenia dulcis fruit powder is further included, the mixture comprises 90 to 110 parts by weight of cacao nibs powder per 100 parts by weight of date palm seed powder. It may be mixed in the ratio of 90 to 110 parts by weight of mushroom powder, 15 to 25 parts by weight of Japanese knotweed powder, 15 to 25 parts by weight of chicory root powder, 25 to 35 parts by weight of sunflower oil, 40 to 60 parts by weight of soy protein, 10 to 15 parts by weight of ginger powder, 5 to 15 parts by weight of goji berry powder, 3 to 6 parts by weight of Cudrania tricuspidata leaf powder, and 4 to 6 parts by weight of Hovenia dulcis fruit powder.

[0046] In another embodiment, the additive material may further include grapefruit powder. The grapefruit powder can be processed by slicing peeled grapefruit into 1 mm to 3 mm pieces, followed by drying and grinding.

[0047] In another embodiment, grapefruit peel may be used when preparing grapefruit powder. In this case, the grapefruit peel may be used after removing the white inner part.

[0048] Generally, grapefruit is known to contain, based on 100g, 0.5g of protein, 7.5g of carbohydrates, 0.2g of lipids, 142mg of potassium, 30mg of calcium, 0.17mg of zinc, 17mg of phosphorus, 0.1mg of iron, 3mg of sodium, 34mg of vitamin A, 0.08mg of vitamin B1, 0.04mg of vitamin B2, 0.05mg of vitamin B6, 36mg of vitamin C, 0.3mg of vitamin E, 0.3mg of niacin, 205mg of beta-carotene, 1.14mg of dietary fiber, and 14.2mg of folic acid.

[0049] Furthermore, grapefruit contains citric acid, which provides a sour taste and promotes the secretion of saliva and gastric juice, thereby aiding stomach function. Grapefruit is also effective in lowering blood insulin levels, making it beneficial for diabetic patients and those on a diet. Additionally, the pectin abundant in grapefruit helps reduce cholesterol in the body, making it effective for patients with hyperlipidemia, arteriosclerosis, and heart disease. Moreover, red grapefruit contains lycopene and beta-carotene, which provide antioxidant functions and eliminate free radicals, thus being known to have a preventive effect against cancer.

[0050] If grapefruit powder is further included, the mixture may be mixed in the following proportions based on 100 parts by weight of date palm seed powder: 90 to 110 parts by weight of cacao nibs powder, 90 to 110 parts by weight of mushroom powder, 15 to 25 parts by weight of Japanese knotweed powder, 15 to 25 parts by weight of chicory root powder, 25 to 35 parts by weight of sunflower oil, 40 to 60 parts by weight of soy protein, 10 to 15 parts by weight of ginger powder, 5 to 15 parts by weight of goji berry powder, 3 to 6 parts by weight of Cudrania tricuspidata leaf powder, 4 to 6 parts by weight of Hovenia dulcis fruit powder, and 4 to 7 parts by weight of grapefruit powder.

[0051] In other embodiments, the additive material may further include wild grape root powder. Wild grape root powder can be obtained by grinding dried wild grape roots. Wild grape (Vitis amurensis Rupr.) is a type of wild grape belonging to the Vitaceae family, mainly distributed in Korea, Japan, and China. In particular, the roots and stems have long been used in East Asia, including Korea and Japan, for the prevention and treatment of various diseases. Recent studies have shown that extracts or active ingredients of wild grape roots (Vitis amurensis root) possess various pharmacological effects, such as anti-inflammatory, anti-tumor, anti-aging, and neuroprotective effects. In particular, experimental evidence has been presented suggesting that it may also have a protective effect against Alzheimer's disease, as the effect of blocking β-amyloid-induced oxidative stress has been reported.

[0052] If wild grape root powder is further included, the mixture may be mixed in the following proportions relative to 100 parts by weight of date palm seed powder: 90 to 110 parts by weight of cacao nibs powder, 90 to 110 parts by weight of mushroom powder, 15 to 25 parts by weight of Japanese knotweed powder, 15 to 25 parts by weight of chicory root powder, 25 to 35 parts by weight of sunflower oil, 40 to 60 parts by weight of soy protein, 10 to 15 parts by weight of ginger powder, 5 to 15 parts by weight of goji berry powder, 3 to 6 parts by weight of Cudrania tricuspidata leaf powder, 4 to 6 parts by weight of Hovenia dulcis fruit powder, 4 to 7 parts by weight of grapefruit powder, and 3 to 4 parts by weight of wild grape root powder.

[0053] In another embodiment, the additive material may further include thistle powder. Thistle powder can be obtained by drying and then grinding the flowers and stems of the thistle.

[0054] In cases where milk thistle powder is further included, the mixture may be mixed in the following proportions relative to 100 parts by weight of date palm seed powder: 90 to 110 parts by weight of cacao nibs powder, 90 to 110 parts by weight of mushroom powder, 15 to 25 parts by weight of Japanese knotweed powder, 15 to 25 parts by weight of chicory root powder, 25 to 35 parts by weight of sunflower oil, 40 to 60 parts by weight of soy protein, 10 to 15 parts by weight of ginger powder, 5 to 15 parts by weight of goji berry powder, 3 to 6 parts by weight of Cudrania tricuspidata leaf powder, 4 to 6 parts by weight of Hovenia dulcis fruit powder, 4 to 7 parts by weight of grapefruit powder, 3 to 4 parts by weight of wild grape root powder, and 5 to 6 parts by weight of milk thistle powder.

[0055] In some embodiments, the additives may further include avocado seed powder. It can be obtained by drying and then grinding avocado seeds.

[0056] In cases where avocado seed powder is further included, the mixture comprises 90 to 110 parts by weight of cacao nibs powder per 100 parts by weight of date seed powder. It may be mixed in the following proportions: mushroom powder 90 to 110 parts by weight, kudzu vine powder 15 to 25 parts by weight, chicory root powder 15 to 25 parts by weight, sunflower oil 25 to 35 parts by weight, soy protein 40 to 60 parts by weight, ginger powder 10 to 15 parts by weight, goji berry powder 5 to 15 parts by weight, Cudrania tricuspidata leaf powder 3 to 6 parts by weight, Hovenia dulcis fruit powder 4 to 6 parts by weight, grapefruit powder 4 to 7 parts by weight, wild grape root powder 3 to 4 parts by weight, thistle powder 5 to 6 parts by weight, and avocado seed powder 4 to 10 parts by weight.

[0057] Although embodiments of the present invention have been described above with reference to the attached drawings, those skilled in the art will understand that the present invention may be implemented in other specific forms without changing the technical concept or essential features thereof. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

Claims

Claim 1 A step of preparing materials; a step of drying the materials; a step of grinding and mixing the dried materials to prepare a mixture; a step of aging the mixture; The method comprises the step of molding the aged mixture, wherein the materials include date palm seeds, cacao nibs, mushrooms, Japanese knotweed, and chicory roots; the step of drying the materials is carried out at 15°C to 30°C for 5 to 20 days; the step of preparing a mixture by grinding and mixing the dried materials includes the step of roasting the dried materials, the step of grinding the roasted materials, and the step of mixing the ground materials; the step of roasting the dried materials includes the step of roasting the dried materials at 175°C to 220°C for 4 to 12 minutes; the step of grinding the roasted materials includes the step of grinding the roasted materials to obtain date palm seed powder, cacao nibs powder, mushroom powder, Japanese knotweed powder, and chicory root powder; and the step of mixing the ground materials includes mixing the date palm seed powder, cacao nibs powder, mushroom powder, Japanese knotweed powder, chicory root powder, sunflower oil, and soy protein to form a mixture The method includes a manufacturing step, wherein the mixture comprises 90 to 110 parts by weight of cacao nibs powder per 100 parts by weight of date palm seed powder.A mixture is mixed in a ratio of 90 to 110 parts by weight of mushroom powder, 15 to 25 parts by weight of Japanese knotweed powder, 15 to 25 parts by weight of chicory root powder, 25 to 35 parts by weight of sunflower oil, and 40 to 60 parts by weight of soy protein, and further comprises a step of coating the molded mixture, wherein the step of coating the molded mixture includes a step of coating a flavoring substance on the outer surface of the mixture, and the step of aging the mixture includes a step of low-temperature aging at 1°C to 5°C for 11 to 13 hours, and the step of mixing the ground materials further comprises a step of including additive materials, wherein the additive materials include Hovenia dulcis fruit powder, avocado seed powder, and wild grape root powder, and the soy protein comprises, with respect to 100 parts by weight of isolated soy protein, 30 to 50 parts by weight of textured soy protein, 4 to 7 parts by weight of wheat gluten, and gelatin A method for preparing a coffee substitute composition mixed in a ratio of 3 to 5 parts by weight and 5 to 8 parts by weight of pectin. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 A coffee substitute composition manufactured by the manufacturing method of claim 1.

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