KR-20260067930-A - ALTERNATIVE COFFEE USING BLACK BARLEY AND SWORD BEANS AND METHOD OF MANUFACTURING THE SAME

Abstract

According to one embodiment of the present invention, a substitute coffee using black barley and sword beans and a method for manufacturing the same is prepared by roasting black barley and sword beans at a temperature of 230 to 250°C for 30 to 40 minutes while stirring at a speed of 60 to 80 RPM, grinding the roasted black barley and sword beans to 10 to 15 mesh, and mixing the ground black barley and sword bean powders in a weight ratio of 5 to 7 to 3 to 5. Accordingly, coffee can be replaced without using coffee beans, and a caffeine-free substitute coffee can be provided by maximizing the taste and aroma of coffee.

Inventors

• 김효선

Assignees

• 농업회사법인 주식회사 호연팜

Dates

Publication Date

20260513

Application Date

20241125

Priority Date

20241106

Claims (7)

1. Alternative coffee using black barley and sword beans containing black barley and sword beans in a weight ratio of 5~7 : 3~5.
2. In paragraph 1, The above black barley and sword beans are substitute coffee ground to 10 to 15 mesh.
3. In paragraph 1, Alternative coffee in powder or liquid form.
4. In paragraph 1, The above alternative coffee composition is an alternative coffee that has the taste and aroma of coffee but does not contain caffeine, with a caffeine content of 0%.
5. In paragraph 1, The above black barley and sword beans are a coffee substitute mixed with roasted and ground or hot water extracts.
6. A step of roasting black barley and sword beans at a temperature of 230 to 250℃ for 30 to 40 minutes while stirring at a speed of 60 to 80 RPM; A step of grinding the roasted black barley and sword beans to 10 to 15 mesh; and A method for producing alternative coffee using black barley and sword beans, comprising the step of mixing the ground black barley and sword bean powders in a weight ratio of 5 to 7 to 3 to 5.
7. In paragraph 6, A method for manufacturing alternative coffee by roasting the above black barley and sword beans so that the moisture loss rate is 16% or less.

Description

Alternative coffee using black barley and sword beans and method of manufacturing the same The present invention relates to a coffee substitute using black barley and sword beans and a method for manufacturing the same. Coffee is a globally popular beverage. Green coffee beans contain various bioactive substances, including chlorogenic acid—a polyphenol with antioxidant properties—caffeine and trigonelline, which are types of alkaloids, as well as flavonoids. The quality of coffee is significantly influenced by processing steps such as drying, storage, roasting, grinding, and extraction, in addition to the quality of the beans grown and harvested properly. Coffee's unique aroma and flavor are generated through the complex thermal decomposition reactions of coffee components during the roasting process. Moderate coffee consumption has several positive effects on the health of general adults, excluding pregnant women and children. While it is associated with mental effects such as alertness and mood improvement, as well as effects including anti-diabetes, prevention of Alzheimer's and Parkinson's disease, and liver protection, excessive consumption leads to negative effects such as caffeine-induced sleep disorders, hypertension, increased heart rate, and cardiovascular disease. Caffeine removal methods have been developed to allow people to enjoy the taste of coffee while reducing its negative effects, and as a result, the market size for decaffeinated coffee is on a continuous upward trend. Meanwhile, efforts are continuing to find coffee substitutes that are caffeine-free, have sensory properties similar to coffee, and possess excellent physiological activity. These substitutes are primarily made by roasting parts of plants (leaves, roots, fruits, or seeds) or by mixing a certain amount with coffee. According to the KOTRA Detroit Trade Office, alternative coffee, known as "bean-free coffee," continues to grow. While its aroma and taste are nearly identical to regular coffee, it is made primarily from various herbs or mushrooms. Alternative coffee can address the health drawbacks of regular coffee and also contribute to environmental conservation by reducing carbon emissions. Currently available coffee substitutes on the market include mushrooms, date seeds, chicory roots, grape skins, sunflower seed husks, watermelon seeds, carob, dandelion, ramone seeds, barley, malted barley, and rye. Barley has a balanced ratio of soluble and insoluble dietary fiber, and It has a high glucan content, which lowers blood cholesterol levels in the body and prevents heart disease. It is also known to contain large amounts of bioactive substances such as phenolic acids, flavonoids, lignans, tocopherols, and tocotrienols. Barley coffee extracted using barley is gaining popularity. However, examining existing barley beverages released in the domestic market reveals that they all contain "Orzo," an Italian barley coffee, and also use chemical additives such as coffee flavorings; therefore, there is a need to develop barley coffee with a superior taste that does not contain chemical additives. Meanwhile, Korean Public Patent No. 2022-0064496 discloses black barley decaffeinated coffee containing anthocyanin pigments for healthy blood vessels, manufactured by fermenting extracts or dried materials of black barley, black bean meal, blueberries, cranberries, and blackcurrants containing anthocyanin components with grains such as rice germ, rice bran, and soybeans, and medicinal herbs such as *Jigukja*, *Bokbunja*, *Sansuyu*, *Dosasja*, and *Omija*; however, it is merely called black barley decaffeinated coffee and does not disclose its effect as a coffee substitute. Furthermore, Korean registered patent No. 2441481 discloses a method for manufacturing low-caffeine black barley coffee using black barley extract; however, since it includes both black barley and whole bean coffee, it is merely a type of coffee and does not disclose a coffee substitute. Black barley has been reported to possess superior antioxidant capacity compared to regular barley due to its higher content of natural anthocyanin pigments. This study aimed to develop a new coffee alternative by identifying the optimal manufacturing method using Jeju black barley. Furthermore, by exploring the components and functional effects of coffee, the study sought to investigate the potential of Jeju black barley coffee as a health beverage. FIG. 1 is a flowchart illustrating a method for manufacturing alternative coffee using black barley and sword beans according to one embodiment of the present invention. FIG. 2 is a series of photographs illustrating the process of roasting black barley and sword beans according to one embodiment of the present invention. FIG. 3 is a series of photographs illustrating the process of grinding black barley and sword beans according to one embodiment of the present invention. In order to facilitate understanding of the present invention, exampl