The present invention relates to a method for producing a coffee extract using a black chocberry extract First, the fruit of the black choc berry which has been separated from the seeds is juiced, the saccharifying enzyme is added to the juice, and the black choc berry juice is aged, followed by concentration and drying to finely powder it. The pulverized black chalk berry and hot water were added at a ratio of 1:20, and the mixture was heated and stirred for 15 to 20 minutes to pass through a screening net to prepare a black chokeberry extract. Then, the coffee beans which had been removed from the defects (foreign matter, rotten green beans, insects, etc.) were placed in a coffee roaster rotating at an internal temperature of 180 ° C at 50 to 60 rpm and heated at 180 to 210 ° C for 10 to 15 minutes Roasted and then pulverized to prepare a coffee bean powder. The coffee bean powder was added to the above black chokeberry extract, heated at 90 to 120 ° C for 10 to 15 minutes, passed through a screening filter to prepare a black chocolatier coffee beverage, poured into a glass container, sealed, and sterilized with ultraviolet rays Coffee beans were prepared.본 발명은 블랙초크베리 추출액을 이용한 커피추출액의 제조방법으로 먼저, 씨를 분리한 블랙초크베리의 열매를 과즙화한 후 상기 과즙에 당화 효소를 넣고 블랙초크베리 과즙을 숙성시킨 후 농축 건조시켜 미세하게 분말화 한다. 상기의 분말화한 블랙초크베리와 열수를 1 : 20의 비율로 첨가하여 15 내지 20분간 가열 교반하면서 여과망을 통과시켜 블랙초크베리 추출액을 제조한다.그리고, 결점두(이물질, 썩은 생두, 벌레 먹은 생두 등)를 제거한 커피 생두를 내부온도가 180℃인 50~60rpm으로 회전하는 커피로스터(roaster)에 넣고 180 ~ 210℃에서 10 - 15분간 가열하여 볶은 후 분쇄하여 원두커피 분말을 제조한다. 상기의 블랙초크베리 추출액에 원두커피 분말을 넣고 90 - 120℃로 10 내지 15분간 가열한 후 여과망을 통과시켜 블랙초크베리 커피음료를 제조한 후 유리용기에 주입하고 밀봉 한 다음, 자외선으로 살균하여 커피음로를 제조하였다.
