| 摘要 |
PURPOSE: A method of manufacturing a functional coffee extract is provided to maximize a functional effect using a natural anti-oxidation agent and a bioactive substance, which contains large amount of chlorogenic acid and caffeine. CONSTITUTION: Green coffee beans, which are comprised with 50-80 weight% of Arabica, and 20-50 weight% of Robusta to make 100 weight% in total are blended. The mixed green coffee beans are roasted in a roasting ratio of 21-25 to obtain roasted coffee beans. The roasted coffee beans and the green coffee beans are ground to the size of 1.7-1.9mm. 1,300-1,500 parts by weight of water at a temperature higher than 90 deg. C is inserted to 100 parts by weight of pulverized mixture of the roasted coffee beans and the green coffee beans, and the mixture is filtered after being extracted for 15-30 minute at 70-80 deg. C. The filtered material is centrifugated at 15,000-30,000rpm speed for 10-25 minutes to obtain a functional coffee extract. The mixed green coffee beans are roasted at 160-210 deg. C for 2-18 minutes in the roasting step. The mixing ratio of the pulverized roasted coffee beans and the pulverized green coffee beans is 30-70:70-30. |
