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KR-20260063869-A - LYCIUM CHINENSE COFFEE, AND MULBERRY LEAVES, AND MANUFACTURING METHOD THEREOF

KR20260063869AKR 20260063869 AKR20260063869 AKR 20260063869AKR-20260063869-A

Abstract

The present invention relates to goji berry coffee and a method for manufacturing the same. More specifically, it relates to a goji berry coffee and a method for manufacturing the same, which has the advantage of expressing the taste, aroma, and flavor of goji berries in the final coffee produced by mixing ground goji berries (which are dried, roasted, and ground) with ground coffee beans, and has the advantage of containing active ingredients of goji berries, resulting in excellent anti-obesity and skin improvement effects.

Inventors

  • 허건

Assignees

  • 구름숲아토리(주)

Dates

Publication Date
20260507
Application Date
20241031

Claims (8)

  1. A goji berry pretreatment step of drying goji berries, then roasting and grinding them to produce ground goji berries; A coffee bean pretreatment step that is performed selectively simultaneously with or before and after the above goji berry pretreatment step, and involves roasting and grinding green coffee beans to produce ground coffee beans; and A method for manufacturing goji berry coffee characterized by including a mixing step of mixing the ground goji berry product prepared in the above goji berry pretreatment step with the ground coffee bean product prepared in the above coffee bean pretreatment step to produce goji berry coffee.
  2. In claim 1, In the above goji berry pretreatment step, A method for manufacturing goji berry coffee characterized by drying goji berries at a temperature of 53 to 57°C for 65 to 80 hours so that the moisture content becomes 15% (w/w) or less.
  3. In claim 1, In the above goji berry pretreatment step, A method for producing goji berry coffee characterized by roasting dried goji berries at a temperature of 110 to 115℃ for 50 to 60 minutes.
  4. In claim 1, In the above goji berry pretreatment step, A method for manufacturing goji berry coffee characterized by grinding roasted goji berries to a particle size of 1.8 to 2.0 mm to produce ground goji berries.
  5. In claim 1, In the above coffee bean pretreatment step, A method for producing goji berry coffee characterized by roasting green coffee beans at a temperature of 200 to 220°C for 8 to 12 minutes.
  6. In claim 1, In the above coffee bean pretreatment step, A method for producing goji berry coffee characterized by grinding roasted coffee beans into coffee bean powder with a particle size of 0.5 to 1.0 mm.
  7. In claim 1, In the above mixing step, A method for producing goji berry coffee characterized by mixing 5 to 20 weight percent of ground goji berries with 80 to 95 weight percent of ground coffee beans to produce goji berry coffee.
  8. Goji berry coffee characterized by being manufactured by the method of any one of claims 1 to 7.

Description

Lycium Chinese Coffee, and Mulberry Leaves, and Manufacturing Method Thereof The present invention relates to goji berry coffee and a method for manufacturing the same. More specifically, it relates to a goji berry coffee and a method for manufacturing the same, which has the advantage of expressing the taste, aroma, and flavor of goji berries in the final coffee produced by mixing ground goji berries (which are dried, roasted, and ground) with ground coffee beans, and has the advantage of containing active ingredients of goji berries, resulting in excellent anti-obesity and skin improvement effects. Lycium chinense is a dried mature fruit of the Lycium chinense tree belonging to the Solanaceae family. It is a medicinal herb that grows wild or is cultivated in Korea, China, Taiwan, Japan, and other regions. In Korean traditional medicine, it is treated as one of the 120 types of non-toxic medicinal herbs, along with ginseng. Goji berries have traditionally been known for their efficacy in preventing diseases (liver, kidney, blood pressure improvement, diabetes) and restoring vitality (drowsiness, nervous disorders). Since ancient times, they have been widely recognized as a miraculous medicine with excellent pharmacological effects capable of promoting longevity, such as reinforcing vital energy, acting as a nourishing tonic, and protecting the liver. The main active ingredients of goji berries include betaine, zeaxanthin, β-sitosterol, physalien, and choline, among which betaine and zeaxanthin are known as the most representative components. Betaine is water-soluble and is present in teas or decoctions using water as a solvent, while zeaxanthin is fat-soluble and is a major functional ingredient extracted in organic solvents such as ethanol. Goji berries have traditionally been consumed in the form of extract teas mixed with other medicinal herbs; however, goji berry tea or beverages are the most convenient products for consumers and are expected to see high consumption. Accordingly, research has been actively conducted to incorporate the active ingredients of goji berries into coffee, which is easily consumed in daily life and enjoys high consumer preference. Korean Registered Patent No. 10-1640591 discloses a technology related to a method for manufacturing fermented coffee containing natural plant extract, wherein green coffee beans absorb the natural plant extract by liquid extracting natural plants including goji berries to incorporate their components, and then undergo a multi-stage fermentation process to ensure that all active ingredients of the natural plant extract are incorporated into the beans. Additionally, Korean Published Patent No. 10-2023-0128604 discloses a technology related to a method for processing coffee beans capable of producing coffee beans with a milder bitterness compared to ordinary coffee by steeping green coffee beans in various teas, including goji berry tea, to extract the strong, inherent bitterness of coffee. Furthermore, Korean Published Patent No. 10-2021-0044450 discloses a technology related to a method for manufacturing fermented goji berry coffee, wherein green coffee beans are added to a fermented goji berry product prepared by inoculating goji berries with fermentation enzymes and fermenting them, and then fermented. As mentioned above, although various technologies are being developed for manufacturing coffee using goji berries, most of them can be described as coffee manufacturing technologies that involve aging and fermenting coffee beans in goji berry extract or fermented product. Accordingly, the present invention aims to develop goji berry coffee, which has the advantage of expressing the taste, aroma, and flavor of goji berries in the final coffee produced by mixing ground goji berries (which are dried, roasted, and ground) with ground coffee beans, and has the advantage of excellent anti-obesity and skin improvement effects due to the inclusion of active ingredients of goji berries. FIG. 1 is a flowchart showing the manufacturing method of goji berry coffee according to one embodiment of the present invention, in order of process steps. Figure 2 is a graph showing the experimental results of measuring the phenol and flavonoid content of goji berry coffee according to one embodiment of the present invention. Figure 3 is a graph showing the experimental results of measuring the ABTS and DPPH radical scavenging activity of goji berry coffee according to one embodiment of the present invention. Figures 4 and 5 are graphs showing the results of an experiment to measure the anti-obesity effect of goji berry coffee according to an embodiment of the present invention. Figures 6 and 7 are graphs showing the results of an experiment to measure the skin improvement effect of goji berry coffee according to an embodiment of the present invention. Hereinafter, embodiments of the present invention are described in detail so that those skilled in the art to which the inv