Method for preparing coffee beverage containing pine needle juice and walnut oil

Abstract

A method for manufacturing a coffee beverage comprising pine needle juice and walnut oil is disclosed. A method for manufacturing a coffee beverage comprising pine needle juice and walnut oil according to an embodiment of the present invention comprises a step of manufacturing pine needle juice for manufacturing pine needle juice, a step of manufacturing walnut oil for manufacturing walnut oil, a step of manufacturing coffee concentrate for manufacturing coffee concentrate, and a step of manufacturing a coffee beverage by mixing the pine needle juice, the walnut oil, and the coffee concentrate.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a coffee beverage comprising pine needle juice and walnut oil. Background Technology

[0002] Coffee is primarily cultivated in tropical climates and regions with high rainfall, and it possesses a variety of flavors, including bitterness, acidity, sweetness, and astringency. It is known that the bitterness of coffee comes from caffeine, the acidity from fatty acids, the sweetness from carbohydrates, and the astringency from tannins. Whole bean coffee is produced by roasting green beans, and it can have various aromas and flavors depending on the roasting conditions.

[0003] Caffeine, the main component of coffee, is the primary ingredient responsible for its flavor and is a colorless, odorless, bitter-tasting crystalline plant alkaloid. Caffeine stimulates the central nervous system to clear the mind, promotes heart function, and has effects such as diuretic action and increased gastric acid secretion. However, excessive consumption may lead to side effects.

[0004] Accordingly, coffee beverages in which various ingredients (additives) are mixed with coffee are being continuously developed with high-quality aroma, taste, and health in mind. For instance, coffee beverages that combine the unique flavor of coffee with health considerations are being released by mixing grains or nuts with coffee. Prior art literature

[0005] Korean Patent Publication No. 10-2015-0034485 (Title of Invention: Method for Manufacturing a Coffee Beverage Containing Grains and Grain Coffee Manufactured by the Method, Date of Publication: April 3, 2015) The problem to be solved

[0006] The disclosed invention provides a method for manufacturing a coffee beverage comprising pine needle juice and walnut oil, which enhances the flavor of the coffee by mixing pine needle juice, walnut oil, and coffee concentrate, and allows one to feel the aroma and taste of pine needles and walnuts.

[0007] The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by a person skilled in the art from the description below. means of solving the problem

[0008] To solve the above-mentioned problem, a method for manufacturing a coffee beverage comprising pine needle juice and walnut oil according to one aspect of the present invention comprises a pine needle juice manufacturing step for manufacturing pine needle juice, a walnut oil manufacturing step for manufacturing walnut oil, a coffee concentrate manufacturing step for manufacturing coffee concentrate, and a coffee beverage manufacturing step for manufacturing a coffee beverage by mixing the pine needle juice, walnut oil, and coffee concentrate.

[0009] The pine needle juice manufacturing step may include a pine needle preparation step for preparing pine needles, a pine needle washing step for washing the prepared pine needles, a pine needle cutting step for cutting the washed pine needles, a pine needle juice production step for crushing the cut pine needles to produce pine needle juice, and a pine needle juice completion step for filtering the produced pine needle juice through a strainer.

[0010] The pine needle washing step may include an impurity sorting step for sorting impurities from pine needles and a high-pressure washing step for washing pine needles that have passed through the impurity sorting step by spraying water.

[0011] The impurity sorting step may include placing pine needles on a plate with multiple holes processed in a container and pouring lukewarm water to remove impurities and removing discolored pine needles mixed in with the pine needles.

[0012] The process of removing discolored pine needles may include using a sensor to identify discolored pine needles floating on the water, and automatically controlling a multi-joint robot holding a sieve to remove the discolored pine needles floating on the water.

[0013] The process of removing discolored pine needles may include a process of detecting discolored pine needles by a pre-trained artificial neural network and displaying them on the worker's smart glasses to distinguish them from other pine needles.

[0014] The high-pressure washing step may include pine needle juice and walnut oil, which includes a swing washing process of the pine needles.

[0015] In the pine needle cutting step, the pine needles may be characterized by being cut within a length range of 5 cm to 7 cm.

[0016] In the step of producing pine needle juice, the gap between rollers can be set in the range of 0.5 mm to 1.0 mm, and pine needles can be pushed between the rollers to crush the pine needles.

[0017] In the final stage of pine needle juice production, the pine needle juice may be filtered using a sieve having a mesh size in the range of 100 mesh to 200 mesh.

[0018] The steps for manufacturing walnut oil may include washing and preparing walnuts with their shells removed, removing moisture from the washed walnuts, adding an organic solvent to the moisture-removed walnuts to extract walnut oil, and filtering the solids after walnut oil extraction.

[0019] The coffee concentrate manufacturing step may include the process of manufacturing espresso, cold brew, or Dutch coffee concentrate as coffee concentrate.

[0020] The step of manufacturing a coffee beverage may be characterized by manufacturing the coffee beverage by mixing 70% to 80% of coffee extract, 10% to 20% of pine needle extract, and 5% to 10% of walnut oil by weight when the temperature of the coffee extract is 85 to 90 degrees Celsius.

[0021] The step of manufacturing a coffee beverage may be characterized by manufacturing the coffee beverage by mixing 60% to 70% of coffee extract, 20% to 30% of pine needle extract, and 5% to 10% of walnut oil by weight when the temperature of the coffee extract is 60 degrees Celsius or lower.

[0022] In the coffee beverage manufacturing process, green tea extract, vitamin C, or ginseng extract may be additionally included to enhance the antioxidant effect.

[0023] In the coffee beverage manufacturing stage, natural emulsifiers such as lecithin or gum arabic may be additionally included to improve emulsion stability. Effects of the invention

[0024] According to the method for manufacturing a coffee beverage containing pine needle juice and walnut oil according to the present invention, the following effects are achieved.

[0025] First, by mixing pine needle juice, walnut oil, and coffee extract, the flavor of the coffee is enhanced, and the aroma and taste of pine needles and walnuts can be felt.

[0026] Second, by considering one or more of the following: the length of the cut pine needles, the spacing between rollers for extracting pine needle juice, the mesh size of the filter screen for filtering the pine needle juice, and the elapsed time after harvesting the pine needle juice, a coffee beverage can be produced that allows one to fully enjoy the flavor of the coffee and the aroma and taste of the pine needle juice and walnut oil.

[0027] Third, by adjusting the appropriate ratio of pine needle extract and walnut oil according to the temperature of the coffee concentrate, it is possible to produce a high-quality coffee beverage that preserves aroma, taste, and nutrients.

[0028] The effects of the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by a person skilled in the art from the description in the claims. Brief explanation of the drawing

[0029] FIG. 1 is a flowchart illustrating a method for preparing a coffee beverage containing pine needle juice and walnut oil according to an embodiment of the present invention. Figure 2 is a flowchart showing the specific process of the pine needle juice preparation step in the coffee beverage manufacturing method of Figure 1. Figure 3 shows the intensity of the pine needle juice aroma over time according to the pine needle cutting length in the pine needle juice preparation step of Figure 2. Figure 4 shows the intensity of the pine needle juice aroma over time according to the spacing between the rollers that crush the pine needles during the pine needle juice manufacturing step of Figure 2. Figure 5 shows the intensity of the pine needle scent over time according to the mesh size of the filter screen used to filter the pine needle juice during the pine needle juice preparation step of Figure 2. Figure 6 shows the intensity of the pine needle juice aroma over time according to the elapsed time after harvesting the pine needles during the pine needle juice preparation step of Figure 2. Figure 7 is a flowchart showing the specific process of the walnut oil manufacturing step in the coffee beverage manufacturing method of Figure 1. Figure 8 shows the characteristics according to the ratio of pine needle extract and walnut oil added relative to hot coffee extract in the coffee beverage manufacturing method of Figure 1. Figure 9 shows the characteristics according to the ratio of pine needle extract and walnut oil added relative to cold coffee concentrate in the coffee beverage manufacturing method of Figure 1. Specific details for implementing the invention

[0030] 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. Throughout the specification, the same reference numerals refer to the same components.

[0031] The size or shape of components depicted in the drawings attached to this specification may be exaggerated for clarity and convenience of explanation. It should be noted that identical components in each drawing may be depicted with the same reference numeral. Furthermore, detailed descriptions of functions and configurations of known technology that are deemed to unnecessarily obscure the essence of the invention may be omitted.

[0032] The terms used herein are for describing specific embodiments and are not intended to limit the invention. As used herein, the singular form may include the plural form unless the context clearly indicates otherwise. Furthermore, throughout this specification, when a part is described as "comprising" a certain component, it means that it may include additional components unless specifically stated otherwise.

[0033] When it is stated that one component is "connected" or "connected" to another component, it should be understood that while it may be directly connected or connected to that other component, there may also be other components in between. Conversely, when it is stated that one component is "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between. Other expressions used to describe relationships between components should be interpreted in the same way.

[0034] Terms such as top, bottom, upper surface, lower surface, or upper, lower, used in this specification are used to distinguish relative positions among components. For example, while the upper part of a drawing may be designated as the upper part and the lower part as the lower part for convenience, in practice, the upper part may be designated as the lower part and the lower part as the upper part without departing from the scope of the present invention.

[0035] Terms including ordinal numbers, such as "the first," "the second," etc., as described in this specification may be used to describe various components, but said components are not limited by said terms. These terms are used merely to distinguish that each component is a different component and are not bound by the order of manufacture; furthermore, the names may not match between the detailed description of the invention and the claims.

[0036] All terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains, unless otherwise defined. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this specification.

[0037] Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

[0038] FIG. 1 is a flowchart illustrating a method for preparing a coffee beverage containing pine needle juice and walnut oil according to an embodiment of the present invention.

[0039] Pine needle juice contains active ingredients found in pine needles; when absorbed into green coffee beans, it can not only enhance the taste and functionality of the coffee but also be beneficial to health. Pine needle juice extracted from pine needles is known to clear the mind and is effective against arteriosclerosis, high blood pressure, stroke, and neuralgia. Pine needle juice strengthens the digestive system, improves bowel habits in children, and has excellent efficacy against dysentery. Therefore, adding pine needle juice to coffee allows one to enjoy the unique fresh and refreshing aroma and taste of pine needles while also expecting their health benefits.

[0040] Walnut oil is rich in omega-3 fatty acids, vitamins, and antioxidants, providing various health benefits. Containing the active ingredients found in walnuts, walnut oil can help protect cardiovascular health, improve brain function, moisturize the skin, provide antioxidant effects, strengthen immunity, maintain joint health, and aid in dieting and weight control. Similar to the aforementioned pine needle juice, adding walnut oil to coffee allows one to enjoy its unique nutty, smooth, and subtle aroma and taste while also expecting its health benefits.

[0041] In an embodiment of the present invention, pine needle juice and walnut oil having the above-described characteristics are mixed with coffee concentrate to produce a coffee beverage, thereby allowing one to fully enjoy the flavor of the coffee and the aroma and taste of the pine needle juice and walnut oil.

[0042] In an embodiment of the present invention, the coffee concentrate may refer to a highly concentrated coffee extract. The highly concentrated coffee extract is, for example, coffee extracted strongly using less water, and may include espresso, cold brew, or Dutch coffee. Espresso concentrate is extracted using a high-pressure method and has a high concentration. Cold brew concentrate is extracted by steeping in cold water for a long time (e.g., 12 to 24 hours) and has a smooth taste. Dutch coffee concentrate is extracted using a drip method (a method of dripping one drop at a time) and has a deep flavor.

[0043] Water, milk, syrup, etc., may be mixed into the coffee concentrate according to preference. In an embodiment of the present invention, a coffee beverage can be prepared by mixing pine needle juice and walnut oil into the coffee concentrate.

[0044] Referring to FIG. 1, in a method for manufacturing a coffee beverage comprising pine needle juice and walnut oil according to an embodiment of the present invention, a step of manufacturing pine needle juice is first performed to manufacture pine needle juice (S110).

[0045] Next, a step for manufacturing walnut oil is performed (S120).

[0046] Next, a step for manufacturing coffee concentrate is performed (S130).

[0047] Afterwards, a coffee beverage manufacturing step is performed to manufacture a coffee beverage by mixing pine needle juice, walnut oil, and coffee extract (S140).

[0048] The symbols attached to each step are used to identify each step and do not indicate the order of the steps relative to one another; the steps may be performed differently from the specified order unless a specific order is clearly indicated in the context.

[0049] In the coffee beverage manufacturing step (S140) described above, to enhance the antioxidant effect, a coffee beverage may be manufactured by additionally including green tea extract, vitamin C, or ginseng extract in a mixture of pine needle juice, walnut oil, and coffee extract. The antioxidant effect refers to the efficacy of removing free radicals or inhibiting their action. Green tea extract pairs well with light-roasted coffee extract and can provide a harmonious flavor when made into an iced coffee base. Vitamin C increases tartness and, when combined with the natural acidity of the coffee, can induce a stronger, refreshing taste. Ginseng extract pairs well with dark-roasted coffee, and can create a harmonious sweet and bitter taste by adding brown sugar, honey, etc.

[0050] In addition, in the coffee beverage manufacturing step (S140), to improve emulsion stability, a natural emulsifier such as lecithin or gum arabic may be additionally included in the mixture of pine needle juice, walnut oil, and coffee extract to manufacture the coffee beverage. When pine needle juice, walnut oil, and coffee extract are mixed using an appropriate emulsifier, the oil and water are stably mixed, allowing the coffee beverage to be manufactured efficiently.

[0051] Figure 2 is a flowchart showing the specific process of the pine needle juice preparation step in the coffee beverage manufacturing method of Figure 1.

[0052] Referring to FIG. 2, in the pine needle juice preparation step (S110), a pine needle preparation step is first performed to prepare pine needles (S111).

[0053] In the pine needle preparation step (S111), pine needles can be harvested using hands, electric shears, a saw, a blower (a machine using wind), etc.

[0054] Next, a pine needle washing step is performed to wash the prepared pine needles (S112).

[0055] The pine needle washing step (S112) may include an impurity sorting step for sorting impurities from pine needles and a high-pressure washing step for washing pine needles that have passed through the impurity sorting step by spraying water.

[0056] Here, the impurity screening step may include a washing step using a container to remove impurities other than discolored pine needles, and a discolored pine needle removal step to remove discolored pine needles.

[0057] Specifically, in the cleaning step using the container, pine needles can be placed on a plate with multiple holes processed within the container, and lukewarm water can be poured to remove impurities (e.g., dirt, dust, other foreign substances, etc.). That is, pine needles are spread out on a plate with multiple holes processed, and lukewarm water of an appropriate temperature is poured over them. Lukewarm water is effective in dissolving oily components on the pine needles and removing foreign substances. Here, the cleaning effect can be enhanced by gently shaking the plate. Also, if the center of the plate is designed to be lower than other parts, impurities can more easily drain downward through the holes of the plate along with the lukewarm water, leaving only clean pine needles.

[0058] Discolored pine needles may be mixed in with the pine needles from which impurities have been removed during the container washing step. Since the aroma and taste of discolored pine needles deteriorate even when juice is extracted, they must be picked out in advance.

[0059] Accordingly, in the step of removing discolored pine needles, when pine needles are placed in a container filled with water, the discolored pine needles float to the surface because they are lightweight. At this time, the discolored pine needles floating on the water can be easily removed using a sieve.

[0060] In another embodiment, a sensor (e.g., a vision camera) can be used to identify discolored pine needles floating on water, and a multi-joint robot holding a sieve can be controlled to remove the discolored pine needles floating on water. The multi-joint robot is automatically controlled so that the discolored pine needles detected by the sensor can be removed using the sieve holding the sieve.

[0061] In another embodiment, a worker can wear smart glasses and perform the task of removing discolored pine needles. A Head Mounted Display (HMD), which is one of the wearable devices, is worn on the user's head and enables the user to experience Augmented Reality (AR) and Virtual Reality (VR) in various environments. Smart glasses may be included in the HMD.

[0062] When a worker is wearing smart glasses, a pre-trained artificial neural network detects pine needles in poor condition, such as discoloration, and displays the corresponding pine needles on the smart glasses to distinguish them from other pine needles, thereby allowing the worker to easily remove them. In this case, the smart glasses may display pine needles in poor condition, such as discoloration, using Augmented Reality (AR) techniques. The smart glasses may also display the overall coffee beverage manufacturing process according to an embodiment of the present invention.

[0063] The high-pressure washing step is a process of washing pine needles that have undergone the aforementioned impurity screening step by spraying high-pressure water for a set period of time using a washing means. Through this, fine dust, oil components, foreign substances, etc. remaining on the surface of the pine needles can be removed.

[0064] The high-pressure washing step may include a swing washing step for swing washing the pine needles. That is, swing washing may be performed to efficiently remove foreign substances that cannot be removed by high-pressure washing alone. Swing washing is a process of repeating a left-right swinging motion while spraying water toward the pine needles by a washing means. Through this, the pine needles can be washed uniformly from various angles, and excessive pressure can be prevented from being applied only to specific areas.

[0065] Next, a pine needle cutting step is performed to cut the washed pine needles (S113).

[0066] In the pine needle cutting step (S113), the aroma of the pine needle juice is important, but if the needles are cut too long or too short, the pine needle juice may not be properly extracted. Also, if the pine needle juice is produced without the pine needles being cut to an appropriate length, the persistence of the aroma may decrease. The pine needles can be cut by cutting means such as scissors, a knife, a cutter, a chopper, or a saw.

[0067] In addition, methods such as cryocutting, which involves freezing pine needles at sub-zero temperatures to make them brittle and then cutting them; ultrasonic cutting, which uses ultrasonic vibrations to cut them precisely without damaging the tissue; and high-pressure cutting, which uses a strong water jet to cut them finely, may be used.

[0068] Figure 3 shows the intensity of the pine needle juice aroma over time according to the pine needle cutting length in the pine needle juice preparation step of Figure 2.

[0069] Referring to [Table 1] in Fig. 3, it can be seen that when pine needle juice is made from pine needles with short cut lengths (1 cm, 3 cm), the initial aroma intensity of the pine needle juice is relatively high but dissipates quickly. When pine needle juice is made from pine needles with medium cut lengths (5 cm, 7 cm), the aroma of the pine needle juice persists in a balanced manner and gradually dissipates over time. When pine needle juice is made from pine needles with long cut lengths (9 cm), the aroma of the pine needle juice spreads slowly but the intensity is generally weak.

[0070] Therefore, when pine needle juice was made from pine needles cut to a length of approximately 5 cm to 7 cm, it exhibited the most appropriate aroma intensity and persistence without producing an aroma that was too weak or too strong. This allows the subtle aroma and taste of pine needles to be felt while doubling the flavor of the coffee when the pine needle juice extracted from pine needles cut to that length is mixed with walnut oil and coffee concentrate to produce a coffee beverage.

[0071] Next, a step of producing pine needle juice is performed by crushing the cut pine needles to produce pine needle juice (S114).

[0072] In the pine needle juice production step (S114), the aforementioned cut pine needles are placed between the rollers and the rollers are rotated at a set speed, so that the pine needles are crushed and pine needle juice can be produced.

[0073] At this time, if the gap between the rollers is too narrow, it may be crushed too much and the taste of the pine needle juice may become bitter, and if it is too wide, it may not be crushed well and the yield of the pine needle juice may be low.

[0074] In addition, if the rotation speed of the roller is too fast, the pine needles may be excessively crushed, and the pine needle juice may be excessively ground, which may result in a bitter taste. Also, the pine needle juice produced from the rapidly crushed pine needles may become excessively hot or prone to oxidation, which may lead to a decline in aroma or taste.

[0075] If the rotation speed of the roller is too slow, the pine needles are not sufficiently crushed, which prevents efficient juice extraction and may result in a low yield of pine needle juice. Additionally, at a slow speed, the tissue of the pine needles is not sufficiently broken down, which may make it difficult to effectively extract all the components of the pine needles.

[0076] Therefore, it is appropriate to start the roller's rotation speed in the range of approximately 60 RPM to 120 RPM (minutes per revolution). At this roller's rotation speed, conditions can be satisfied to sufficiently extract juice without the pine needles being excessively crushed.

[0077] Figure 4 shows the intensity of the pine needle juice aroma over time according to the spacing between the rollers that crush the pine needles during the pine needle juice manufacturing step of Figure 2.

[0078] Referring to [Table 2] in Fig. 4, when the gap between rollers was approximately 0.2 mm, the scent was strong at first when the pine needles were crushed, but it quickly disappeared. When the gap between rollers was approximately 0.5 mm and 1.0 mm, a relatively strong scent persisted for 30 to 50 minutes, and the scent continued for a considerable amount of time before gradually disappearing over time. When the gap between rollers was approximately 2.0 mm, the pine needle juice was not properly extracted, so only a generally weak scent remained before disappearing.

[0079] Therefore, it can be seen that when the gap between the rollers is set to a range of approximately 0.5 mm to 1.0 mm and pine needles are pushed between the rollers to extract pine needle juice, an aroma of appropriate intensity lasts for a long time.

[0080] Next, the pine needle juice completion step is performed by filtering the generated pine needle juice through a strainer (S115).

[0081] Figure 5 shows the intensity of the pine needle scent over time according to the mesh size of the filter screen used to filter the pine needle juice during the pine needle juice preparation step of Figure 2.

[0082] Mesh size is a unit indicating the fineness of a sieve, representing the number of holes per inch (2.54 cm). In other words, the larger the number, the finer the mesh, and only smaller particles can pass through.

[0083] Referring to [Table 3] in Fig. 5, when the sieve was 60 mesh (size), the particle size passing through the sieve was large and many fragrance components of the pine needle juice remained, so the initial fragrance was strong but decreased rapidly. When the sieve was 100 mesh, the fragrance of the pine needle juice was maintained in a relatively balanced manner and had good persistence, and when the sieve was 200 mesh, the fragrance of the pine needle juice was released slowly and lasted for a long time. When the sieve was 400 mesh, the fragrance of the pine needle juice was weak overall.

[0084] Therefore, it can be seen that a mesh size of approximately 100 to 200 is suitable for extracting pine needle juice, and that even when mixed with coffee concentrate, an aroma of appropriate intensity lasts for a long time.

[0085] Figure 6 shows the intensity of the pine needle juice aroma over time according to the elapsed time after harvesting the pine needles during the pine needle juice preparation step of Figure 2.

[0086] Referring to [Table 4] in Fig. 6, when pine needle juice was extracted within 12 to 18 hours after harvesting fresh pine needles, the aroma was strongest and persisted for a considerable amount of time after extraction. When pine needle juice was extracted 24 hours after harvesting fresh pine needles, the aroma gradually weakened quickly, and persistence also decreased. When pine needle juice was extracted 30 hours after harvesting fresh pine needles, the aroma decreased rapidly and significantly, and when pine needle juice was extracted 36 hours after harvesting fresh pine needles, the aroma remained weak from the beginning and then disappeared.

[0087] Therefore, it was found that extracting pine needle juice within 18 to 24 hours after harvesting the pine needles is most appropriate.

[0088] Meanwhile, pine needle juice, walnut oil, and coffee extract may have an optimal temperature range during manufacturing to emit the best aroma and taste.

[0089] For example, pine needle extract can be extracted in a temperature range of approximately 40 to 60 degrees Celsius, and walnut oil can be produced at a temperature of 150 degrees Celsius or lower because it has a smoke point of approximately 160 to 200 degrees Celsius. Coffee concentrate can be extracted in a temperature range of 85 to 95 degrees Celsius.

[0090] If pine needle extract is extracted at a high temperature of 60 degrees or higher, it can be extracted quickly, but some nutrients may be lost. Additionally, if pine needle extract is extracted at a low temperature of 40 degrees or lower, nutrients can be best preserved, but the extraction time may be relatively long. Therefore, it is recommended to extract pine needle extract within a temperature range of 40 to 60 degrees Celsius, which allows for production at an appropriate speed while maintaining the active ingredients.

[0091] Walnut oil can be produced using a cold-pressing method, which preserves the nutrients of the walnuts and maintains their aroma or flavor.

[0092] Figure 7 is a flowchart showing the specific process of the walnut oil manufacturing step in the coffee beverage manufacturing method of Figure 1.

[0093] Referring to FIG. 7, the walnut oil manufacturing step (S120) may include a walnut washing step (S121) for preparing walnuts with the shells removed by washing them, a walnut moisture removal step (S122) for removing moisture from the washed walnuts, a walnut oil extraction step (S123) for extracting walnut oil by adding an organic solvent to the walnuts from which moisture has been removed, and a solid filtration step (S124) for filtering solids after walnut oil extraction.

[0094] In the walnut washing step (S121), the walnuts with their shells removed can be washed to remove foreign substances (soil, dust, fine shell fragments, etc.) and impurities. Running water or an immersion washing method may be used during the washing process, and a food-grade detergent may be utilized to enhance washing power. After washing, the water may be drained, and additional washing may be performed after checking for any remaining contaminants.

[0095] In the walnut moisture removal step (S122), proper moisture removal is necessary because high moisture content in the walnuts can lower extraction efficiency. To remove moisture from the walnuts, a dehydrator (centrifuge) can be used, or they can be dried in a dryer at a set temperature. Additionally, the walnuts can be naturally dried in a well-ventilated space.

[0096] In the walnut oil extraction step (S123), the dried walnut kernels may be crushed or pressed to a size suitable for oil extraction to increase their surface area. Additionally, an organic solvent may be added to extract the oil in the solvent for a set time. In the solvent extraction method, after mixing the walnut kernels and the solvent in an appropriate ratio, the mixture is placed at a set temperature (e.g., 40 to 60 degrees Celsius) to allow the solvent to sufficiently dissolve the oil. The extraction time is adjusted to recover as much oil as possible. The organic solvent may include hexane, ethanol, and olive oil, and the walnut oil extraction time is preferably approximately 1 to 2 hours, as sufficient time is required for the oil to dissolve (separate) from the walnut kernels.

[0097] In the solid filtration step (S124), the mixture from which walnut oil extraction is completed can be filtered using a filter or centrifugation method. Through the filtration process, walnut oil and solids are separated, and if necessary, microfiltration may be performed additionally after the first filtration. The solids (residue) remaining after filtration can be used for purposes such as animal feed or compost.

[0098] Meanwhile, in the coffee concentrate manufacturing step (S130), methods such as the drip coffee method, in which roasted coffee beans are ground, placed in a filter paper, and hot water is slowly poured to produce the coffee concentrate; the espresso method, in which the coffee concentrate is quickly extracted under high pressure; the French press method, in which roasted coffee beans are coarsely ground, placed in a press container, and hot water is poured, and after waiting for about 4 minutes, the coffee is pressed to extract the coffee concentrate; the cold brew method, in which roasted coffee beans are coarsely ground, placed in cold water, and the coffee concentrate is obtained by slowly extracting; and the moka pot method, in which the coffee concentrate is extracted using the pressure generated as the water boils, may be used.

[0099] In the coffee beverage manufacturing step (S140), pine needle juice, walnut oil, and coffee concentrate are mixed to manufacture a coffee beverage.

[0100] Hot coffee concentrate that has been extracted recently or cold coffee concentrate that has been left for some time can be used. In the case of hot coffee concentrate, the walnut oil dissolves well when added; however, if the temperature is too high, the flavor of the walnut oil may disappear, so it is best to add it at an appropriate temperature. The same applies to pine needle extract, but it can be added at a lower temperature than the walnut oil. Additionally, the ratio of pine needle extract to walnut oil may vary depending on whether hot or cold coffee concentrate is used.

[0101] A mixer, shaker, etc., can be used as a mixing means to combine pine needle extract, walnut oil, and coffee extract. During the mixing process, it is important to balance the flavors by adjusting the ratio of each ingredient (pine needle extract, walnut oil, and coffee extract).

[0102] Figure 8 shows the characteristics according to the ratio of pine needle extract and walnut oil added relative to hot coffee extract in the coffee beverage manufacturing method of Figure 1.

[0103] [Table 5] in Fig. 8 shows the ratio (weight ratio) of coffee extract, pine needle extract, and walnut oil added when making the total mixture (100%), considering the preservation of aroma, taste, and nutrients, when the temperature of the coffee extract is approximately 85 to 90 degrees Celsius. Since coffee extracted at high temperatures can have a strong bitter taste and other aromas may be weakened, an appropriate combination of pine needle extract and walnut oil is required.

[0104] Here, it was confirmed that the mixture is most ideal in terms of aroma, taste, and nutrient preservation when mixed based on a weight ratio of 70% to 80% coffee extract, 10% to 20% pine needle juice, and 5% to 10% walnut oil. Water may be added to the above mixture depending on the choice. Specifically, at the optimal addition ratio above, the coffee aroma and pine needle aroma were harmonious, the taste achieved a balance of appropriate bitterness and nuttiness, and regarding nutrient preservation, the coffee's antioxidant components were preserved and the nutrients of pine needles and walnuts were increased.

[0105] At other ratios, the balance could be disrupted due to an excess or deficiency of specific elements. Specifically, based on the optimal ratio, a lower amount of coffee extract resulted in a smoother taste but a weaker coffee flavor, while a higher amount of extract increased the coffee aroma and antioxidant effects but resulted in a stronger bitter taste.

[0106] In addition, when the amount of pine needle juice was small, the bitterness was pronounced, and when the amount of pine needle juice was large, the bitterness was alleviated, but the characteristic aroma of coffee was reduced.

[0107] In addition, if there was too little walnut oil, the nutty aroma weakened, and if there was too much, while it was healthy, it could result in a strong greasy sensation.

[0108] Figure 9 shows the characteristics according to the ratio of pine needle extract and walnut oil added relative to cold coffee concentrate in the coffee beverage manufacturing method of Figure 1.

[0109] [Table 6] in Fig. 9 shows the addition ratios of coffee concentrate, pine needle extract, and walnut oil considering the preservation of aroma, taste, and nutrients when the temperature of the coffee concentrate is approximately 60 degrees Celsius or lower. As the temperature decreases, the bitterness of the coffee decreases, while the aroma and taste of the pine needle extract and walnut oil are further emphasized, so an appropriate combination of pine needle extract and walnut oil is required.

[0110] Here, it is shown that the mixture is most ideal in terms of aroma, taste, and nutrient preservation when mixed based on a weight ratio of 60% to 70% coffee extract, 20% to 30% pine needle juice, and 5% to 10% walnut oil. Water may be added to the above mixture depending on the choice. Specifically, at the optimal addition ratio above, the aromas of coffee, pine needles, and walnuts are delicately harmonized, and nutrients are well preserved along with a smooth and nutty taste.

[0111] At other ratios, if there was too much walnut oil, the oily taste became strong, if there was too much pine needle juice, the astringent taste increased, if the ratio of coffee extract was too low, the original taste of the coffee became weak, and if it was too high, the bitter taste became dominant, so the balance could be disrupted.

[0112] Through the embodiments of the present invention described above, pine needle juice, walnut oil, and coffee concentrate are mixed in an optimal ratio to enhance the flavor of the coffee and to experience the unique aroma and taste of pine needles and walnuts.

[0113] As described above, preferred embodiments of the present invention have been illustrated and described with reference to the drawings; however, the present invention is not limited to the specific embodiments described above. Various modifications are possible by those skilled in the art without departing from the essence of the invention as claimed in the patent claims, and such modifications should not be understood individually from the technical spirit or perspective of the present invention.

Claims

Claim 1 A method for manufacturing a coffee beverage containing pine needle juice and walnut oil, characterized by comprising: a step for manufacturing pine needle juice; a step for manufacturing walnut oil; a step for manufacturing coffee concentrate; and a step for manufacturing a coffee beverage by mixing the pine needle juice, the walnut oil, and the coffee concentrate. Claim 2 A method for manufacturing a coffee beverage comprising pine needle juice and walnut oil, wherein the step of manufacturing pine needle juice comprises: a pine needle preparation step of preparing pine needles; a pine needle washing step of washing the prepared pine needles; a pine needle cutting step of cutting the washed pine needles; a pine needle juice production step of crushing the cut pine needles to produce pine needle juice; and a pine needle juice completion step of filtering the produced pine needle juice through a filter. Claim 3 A method for manufacturing a coffee beverage containing pine needle juice and walnut oil, wherein the pine needle washing step comprises an impurity selection step for selecting impurities from the pine needles and a high-pressure washing step for washing the pine needles that have passed the impurity selection step by spraying water. Claim 4 A method for manufacturing a coffee beverage containing pine needle juice and walnut oil, wherein the impurity screening step comprises placing the pine needles on a plate processed with a plurality of holes contained in a container, pouring lukewarm water to remove impurities, and removing discolored pine needles mixed with the pine needles.

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