KR101060203B1 - A method for processing coffee beans and the coffee beans therefrom - Google Patents

Abstract

PURPOSE: A coffee bean processing method, and coffee beans with the improved flavor are provided to improve the amount of chlorogenic acid, and to reduce the amount of caffeine. CONSTITUTION: A coffee bean processing method comprises the following steps: steaming fresh coffee beans at 90~106deg C for 5~9hours; drying the steamed coffee beans at 50~70deg C for 12~24hours, and aging the coffee beans at room temperature for 1~7days; secondly steaming the aged coffee beans at 90~96deg C for 5~10hours; repeating the dry-aging process and the secondly steaming process; and storing the obtained coffee beans in a shade space at room temperature after sealing the space.

Description

A method for processing coffee beans and the coffee beans produced thereby

The present invention relates generally to a process for processing coffee beans and to coffee beans produced thereby. More specifically, the present invention relates to a method for processing coffee beans by a steaming method, and to a coffee bean produced by the flavor and having an increased active ingredient, and a coffee beverage made using the coffee beans.

Coffee is a favorite food worldwide, and it is widely consumed today, and processed beverages are also developed around the world. Recently, research on the positive effects of coffee on health has been intensively conducted, and the market for coffee shops is actively expanding.

Coffee is known to have been found in the Ethiopian highlands, and is known to have developed into a drink in Arabia. The main producers of coffee are now known in Africa, Latin America and Southeast Asia.

Since green beans are not suitable for drinking as they are due to fishy smell, mainly coffee has been ground by crushing roasted coffee beans and immersed in hot water, or extracted by drinking water through high pressure water. In other words, by roasting the beans to remove the fishy and astringent taste in the green beans, and enjoy the unique tan taste that comes out when roasting beans. In the process of roasting coffee beans, the heating of the coffee beans causes more than 700 chemical reactions. The coffee roasting method is as follows.

1. First step of roasting (drying step)

Heat the green beans and fry them. The temperature inside the green beans is increased to 100 ° C and the moisture of the green beans is evaporated.

2. The 2nd roasting stage (drying stage)

Proceed further heating. When the temperature inside the green beans increases to 130 ° C., the color of the green beans changes to tan and starts to swell. When the temperature inside the green beans reaches 140 ° C, the breakdown of carbohydrates, fats, proteins, organic acids, etc. of the coffee beans begins, and carbon dioxide gas is released.

3. Roasting Stage 3 (Roasting Stage)

Various reactions occur due to heating, and expansion of the beans occurs. The weight of the beans decreases, the volume increases, and the color of the beans turns darker. When the temperature inside the coffee beans reaches 150 ° C., the center of the coffee beans expands and gives a primary expansion sound, which corresponds to an endothermic reaction. As the primary dilatation begins, a strong scent that begins to stimulate the tip of the nose begins to emanate.

4. 4th roasting stage (cooling stage)

From the fourth step, the fragrance component begins to be produced in earnest as it is converted to an exothermic reaction. On the other hand, the temperature is higher, and when the temperature reaches 190 ° C., fine cracks begin to form in the beans, and when the temperature reaches 200 ° C., the fragrance component is more actively generated, the coffee beans decompose and dissipate heat, and the secondary expansion of the beans Happens.

When the temperature inside the beans reaches 220 ° C. to 240 ° C., the heating is stopped and cooled rapidly with cold air to stop roasting.

As described above, the roasting method may be a hot air type, a direct type type, or a semi hot type type depending on a method of transferring heat to the beans. Roasting machines also include conventional roasters, fluidized bed roasters, and vortex roasters.

However, using this method of roasting the beans, not only the roaster's own temperature reaches 600 ° C, but also the coffee beans reach 220-240 ° C as described above, so that the coffee beans are exposed to high temperatures. Undesired effects such as reduced active ingredients contained in caffeine, increased caffeine, and the like. In addition, the inherent vegetable fat component of coffee beans is evaporated as a volatile substance and is damaged by strong heat, oxidation and carbonization with time. Therefore, as is well known to the average consumer, roasted beans can be kept fresh only after 7 days of use, and when the period is exceeded, oxidation occurs, resulting in a change in the quality of the coffee, resulting in a loss of product value. There is a drawback to the change in taste.

On the other hand, according to the literature [Hirose Yukio et al., Jang Sang-moon et al., "Coffee wanting to know more," Gwangmungak, pages 15-27, chlorogenic acid is known as an important active ingredient in coffee beans, ie, green beans. The chemical formula of this chlorogenic acid is C ₁₆ H ₁₈ O ₉ , and has a molecular weight of 354.31. It is a kind of polyphenolic compound and is a causative agent of coloring unique to coffee beans. Chlorogenic acid is known to have an inhibitory effect on the production of lipid peroxide, cholesterol biosynthesis inhibitory effect, antioxidant activity, anticancer activity and the like in vivo. Chlorogenic acid is also known to slow the release of glucose into the blood after meals, prevent heart disease, increase the hepatic concentration of glycogen and glucose-6-phosphate, and reduce blood sugar levels. In another study, chlorogenic acid has also been shown to improve mineral distribution, reduce plasma and liver fat, and improve glucose tolerance.

In particular, the active oxygen inhibitory effect of chlorogenic acid is notable. Some studies have shown that chlorogenic acid in coffee protects the body from free radicals. Living things must breathe oxygen continuously and sustain their supply through breathing. One to two percent of the oxygen that enters the body through respiration is converted into active oxygen, which has a strong oxidative power, which is known to be quite harmful to life, including the human body. , Aging and atherosclerosis occur. Protecting the human body from the harmfulness of free radicals is key to preventing cancer and serious diseases such as heart disease and stroke.

In addition, according to a study by the Japanese Itoen research team, such chlorogenic acid has an effect of improving cognitive function. Drinking coffee is known to suppress cognitive decline in the elderly, but caffeine, one of the main ingredients of coffee, has been found to have no effect of improving cognitive decline. Accordingly, research has been made on coffee ingredients other than caffeine. Through experiments, three types of chlorogenic acid, normal coffee and coffee containing high chlorogenic acid were ingested in mice for 14 weeks, and the effects of cognitive function were studied. As a result, cognitive function was improved only in the two groups who consumed chlorogenic acid and chlorogenic acid-rich coffee. The improvement of cognitive function by chlorogenic acid was analyzed because chlorogenic acid stimulates nerves and promotes production of insulin-like growth factor 1.

The present invention avoids the conventional roasting method with the disadvantages described above, and provides an alternative method of processing coffee beans, while at the same time increasing the amount of health-producing substances produced, and the content of caffeine components has been reduced The present invention aims to provide coffee beans which have a good flavor, have a longer shelf life than roasting methods, and coffee drinks made from these coffee beans.

In order to solve the above problems, a) steaming untreated heat-treated coffee beans at a temperature of 90-106 ° C. for 5-9 hours, and b) steaming the coffee beans steamed at the step 12 at a temperature of 50-70 ° C. Drying for 24 hours and aging it for 1-7 days at room temperature, c) steaming the coffee beans dried and matured in the step for 5-10 hours at a temperature of 90-96 ° C., d) the b It provides a coffee beans processing method comprising the steps of repeating the steps) to c) and coffee beans produced by the processing method.

Unlike coffee with disadvantages processed by conventional roasting methods, i.e., coffee with beneficial active ingredients destroyed, short shelf life and strong bitterness, the present invention increases the active ingredient, in particular chlorogenic acid, and is excellent in flavor. And caffeine is reduced, provides a method of processing the coffee beans with a longer storage period, thereby processed coffee beans, and a coffee beverage made from such coffee beans.

1 shows a flowchart of a coffee processing method of the present invention.
2 is a photograph showing the state of the coffee beans after the steaming step for each order in the coffee processing method of the present invention. That is, Figure 2a shows the green beans not subjected to heat treatment, Figure 2b after the first steam, Figure 2c after the second steam, Figure 2d after the third steam, Figure 2e after the fourth steam, Figure 2f after the fifth steam 2G is a photograph showing the beans after the sixth steam, FIG. 2H after the seventh steam, FIG. 2I after the eighth steam, and FIG. 2J after the ninth steam.

The present invention relates to a method of processing coffee through a steaming method.

The present invention also relates to coffee beans produced through a steaming method and beverages made from such coffee beans. This coffee drink is less bitter and has better flavor than the coffee drink produced by the conventional roasting method, and is characterized by an increase in chlorogenic acid, especially among the active ingredients of coffee.

Justice

The terms used in the present invention are used as follows unless otherwise stated.

One. Steaming

As used herein, the term "steaming" refers to steaming in a steaming pot, which is commonly closed or slightly discharged steam. Therefore, steaming is essentially accompanied by the use of steam at about 100 ° C. to heat any material (coffee beans in the present invention) inside the steamer.

On the other hand, a steamer includes a steamer in which steam is not discharged to the outside, a steamer in which steam is slightly discharged to the outside, or a tunnel steamer circulating steam at high temperature and high pressure from the outside. At this time, since the internal temperature of the steamer is preferably kept constant, it is preferable that the temperature is automatically controlled in which the temperature is automatically controlled.

2. Roasting

As used in the present invention, the term "roasting" refers to roasting by applying heat to the coffee beans until the temperature of the coffee beans reaches a maximum of 220-240 ° C, as described in the background art.

Meanwhile, “roasting” coffee, which is readily available on the market, is intended to be included in this definition of roasting.

3. coffee beans

"Coffee beans" is a term ranging from green beans not harvested and roasted from coffee origin to coffee beans processed by roasting or steaming according to the method of the present invention. Coffee beans speak for themselves. In other words, the whole coffee beans before grinding. Depending on the context, coffee beans may refer to coffee beans or coffee beans steamed according to the steaming method of the present invention.

Such coffee beans can be easily obtained and used as long as they are commercially available through various commercial sources, regardless of the origin, and the coffee beans used in the present invention are not limited to the origin or commercial sources.

Hereinafter, the specific embodiment of the present invention will be described.

Processing method of coffee

Coffee processing method of the present invention

a) steaming unheated coffee beans (beans) for 5-9 hours at a temperature of 90-106 ° C.,

b) drying the steamed coffee beans in the step 12 to 24 hours at a temperature of 50 ~ 70 ℃, it is aged for 1 to 7 days at room temperature,

c) steaming the dried and aged coffee beans in the step at a temperature of 90-96 ° C. for 5-10 hours.

d) repeating the steps b) to c)

It includes.

In the present invention, in order to process the coffee, instead of the existing roaster steam steamer (steaming pot) is not discharged to the outside, or a steam steamer to circulate steam at a high temperature and high pressure from the outside or steam steam slightly discharged to the outside Use a steamer. At this time, the internal temperature of the steamer is preferably a temperature automatic control type that can be measured automatically.

The coffee beans (green beans) are good commercial coffee beans commercially available. In other words, green coffee beans that have not been heat treated may be used.

First, as described above, the commercially available unheated green beans (see FIG. 2A) are placed in a steamer and heated, and primary steaming is performed at 100 to 106 ° C. for 5 to 9 hours. Depending on the capacity of the steamer and the amount of coffee in it, the steaming temperature and time can be freely adjusted within the above-mentioned range.

The first steamed coffee beans are still green, and the first steamed coffee beans are not suitable for drinking (see FIG. 2B). Therefore, it is dried to reduce the moisture in the coffee beans, left for 1-7 days, and then steamed again (ie, secondary steaming) to further process to suit the flavor of the coffee beans (see FIG. 2C). Secondary steaming steams the coffee beans at similar or slightly lower temperatures (90-96 ° C.) than or similarly to the first steaming stage or at slightly longer (5-10 hours).

After the second steaming, the drying and maturation stages and the steaming stage (this time the third steaming) are again performed. This steaming stage is repeated 8 to 9 times in this method. The steaming step after secondary steaming is similar or slightly longer than the first steaming step at similar or slightly lower temperatures (90-96 ° C) than in the first steaming step (5 ~ 10 hours) It is good to steam coffee beans.

As a result of repeated experiments, after the 9th steam rather than the 8th steam, the flavor of the coffee beans was found to be most suitable for drinking. Therefore, step d) is most preferably performed up to the ninth steam.

On the other hand, between the steaming step is a drying and ripening step is essential, this drying step b) is to reduce the moisture inside the coffee beans, because the purpose is to put a rest period, b1) coffee beans 50 ~ You may use the method of drying 12-24 hours at the temperature of 70 degreeC, or b2) You may use the method of drying the coffee beans steamed at the said step at room temperature for 4 to 24 hours. Either way, you can reduce the moisture in your coffee beans and let them rest for up to 24 hours.

Subsequently, the drying step is followed by a aging step in which the dried coffee beans are left at room temperature for 1-7 days to mature. As a result of repeated experiments by the present inventors, it was found that performing this aging step each time improved the flavor of the coffee and that it was most effective to leave it for 7 days. Therefore, the flavor of the coffee was the best when it was carried out for about 70 days from the first steaming to the drying and aging stages after the last 9 steaming.

The present inventors believe that by repeating the steps of drying and maturing the coffee beans at a high temperature as described above, the components inside the coffee beans are naturally changed to be suitable for drinking, but the exact mechanism is found in the present invention. There was no support.

In addition, the inventors have found that after performing the drying step of b) and before the aging step, ethanol is added to the coffee beans to further enhance the flavor of the coffee. In other words, when the coffee beans that have undergone the steaming step are dried, and ethanol is added thereto, the coffee is further flavored. Ethanol is sufficient if it is ethanol, such as makgeolli, jongjong, wine, etc., which is commercially available at 6-15% alcohol.

For example, this step can be accomplished by drying the coffee beans after the primary steaming, and then evenly spraying ethanol onto the coffee beans. The amount of ethanol added is recommended to be used in the amount of 10 to 50 ml per kg of coffee in the case of commercial 6-15% ethanol such as makgeolli, jongjong or wine.

This additive addition step may be performed every time, if the steaming step is carried out to the ninth steaming, i.e. before the aging step after the drying step, before the next steaming step, or intermittently if desired. . However, as a result of repeated experiments by the inventors, the flavor of the coffee beverage made from the processed coffee beans was found to be the best when using the method of adding ethanol every time after the steaming was completed and after the drying step. As a result, when performing up to the 9th steam, the additive addition is performed 8 times.

After the last steaming step, the coffee beans can be taken out of the steamer and stored at room temperature in the cow. At this time, it is advantageous for storage to prevent air contact. However, unlike the coffee beans storage method by the conventional roasting method, there is no deformation of the components due to high temperature processing, it is possible to store for a longer time.

Rather than pulverizing the coffee beans immediately after processing the coffee beans by the processing method of the present invention, the present inventors ripen the coffee beans which have undergone the last steaming step for 24 hours, and then grind them, followed by coffee beverage by extraction or dipping. I found it to be best suited for drinking. Therefore, it is advisable to leave at least 24 hours of boarding after the last steaming step.

The coffee beans processed according to the processing method may be ground and prepared into coffee powder, and then prepared into a coffee beverage and drinkable using a conventional coffee beverage preparation method such as dipping or extracting them in hot water.

An embodiment of the above-described embodiment is provided below. The examples provided below are for the purpose of illustrating the invention and are not intended to limit the scope of the invention.

Example

1. of coffee Steaming  Processing method

1) Processing Example 1 (up to secondary steaming)

Commercially purchased green beans (unheated: commercially available: GS C. International Co., Ltd., varieties: Arabica species) and 60 kg of green beans are evenly placed in a 300 liter steamer (steaming pan), so that the coffee beans are evenly I was allowed to receive heat. The steamer was self-made. The steamer was then sealed and heated. The temperature inside the steamer was within 90-106 ° C., and steaming was performed at this temperature for 5 to 9 hours. After steaming, the processed beans were taken out. The beans were still green and tasted of a single bean, which was too fishy and astringent to be processed into coffee. (First steaming step; see FIG. 2B)

This was spread evenly in a wide dryer (general drying for general crops), allowing the moisture contained in each coffee bean to evaporate. The drying and aging steps are intended to properly evaporate the moisture inside the coffee beans and to put a break before the next steaming step. The dryer temperature was 50-70 degreeC. Drying time was 12 hours to 24 hours. The dried coffee beans were then aged at room temperature for 1-7 days (drying and ripening step).

After the first steaming step and the first drying and ripening step, the dried beans are put in the same steamer used in the first steamer at a temperature similar to or slightly lower than the second steaming (90 ~ Temperature of 96 ° C.), secondary steam was performed (similar to or slightly longer than primary steam) (5-10 hours). After steaming, the processed beans were taken out. The beans turned slightly darker, but still green, and when I tasted a single bean, it tasted too fishy and astringent to be processed into a coffee drink. (Second steaming step; see FIG. 2C)

Therefore, it was recognized that the repetition of the steaming step was necessary, and the steaming step was repeated as in the following example.

2) Processing Example 2 (up to 8th steaming)

Under the same conditions as those described in Processing Example 1, the secondary steamed beans were dried, aged and steamed again (third steaming), which was repeated until the 8th steaming.

After each steaming step, the coffee beans were taken out and visually inspected for being suitable for extraction into a coffee beverage, and one of the beans was bitten and tested. After the end of the fourth steaming, the green color of the beans disappeared, and as the steaming cycle was repeated, it gradually changed from tan to brown, and then to brownish brown (see FIG. 2). At the end of the eighth steaming, I bite a bean and taste it. This was then made into a powder, extracted with hot water and made into a coffee beverage for drinking. As a result, it was judged that coffee was rich in sweet and sour taste and refreshed aftertaste.

3) Processing Example 3 (up to 9th steaming)

The eighth steamed coffee beans prepared in Example 2 were taken out, dried and aged again, and the dried and aged coffee beans were put back into the steaming step (ninth steaming). It was taken out again, drained, placed in a cow at room temperature for 24 hours, made into a powder, extracted with hot water, and made into a coffee drink for drinking. As a result, it was judged that the flavor was better than the 8th steamed coffee.

Therefore, the processing method of the present invention must go through at least the eighth steaming step, and the flavor was judged to be the best when the eighth steam or the ninth steam is performed.

4) Machining Example 4 (Dry Step Deformation)

Processing Examples 1 to 3 were repeated as it was, in the drying step, a method of drying the steamed coffee beans in the corresponding previous step at room temperature for 4 to 24 hours was used in each drying step. Drying followed by aging was the same as leaving the dried coffee beans at room temperature for 1-7 days. The flavor of the resulting processed coffee beans was judged to be similar to that in Processing Example 3.

5) Processing Example 5 (ethanol addition)

Processing Examples 1 to 3 are repeated as it is, but after drying in the drying and ripening step, before aging, makgeolli (commercially available: Takju, Seoul, trade name: longevity makgeolli, frequency: 6%), Jeongjong (marketing: ( Note) Doosan, product name: whitening, frequency: 14%), wine (Casablanca Nimbus Cabine Sauvignon, 2006, country of origin: Chile, country of origin: Aconcagua, frequency: 14.5%), respectively, makgeolli, jongjong, All wines were used in amounts of 10-50 ml per kg of coffee.

600 ml of rice wine was added to the sprayer and sprayed onto the dried beans to allow the additive to soak or distribute in the coffee beans. Subsequently, it matured for 1 to 7 days. After the ninth steaming was completed in this manner, it was placed in a cow at room temperature for 24 hours, made into a powder, extracted with hot water, and made into a coffee beverage for drinking. As a result, the flavor was judged to be excellent.

In the same manner as above, the rice wine was tested using 1000, 2000 and 3000 ml respectively. After the ninth steaming was completed in this manner, it was placed in a cow at room temperature for 24 hours, made into a powder, extracted with hot water, and made into a coffee beverage for drinking. As a result, the flavor was judged to be excellent.

In the same manner as described above, experiments were carried out using 600, 1000, 2000 and 3000 ml respectively. After the ninth steaming was completed in this manner, it was placed in a cow at room temperature for 24 hours, made into a powder, extracted with hot water, and made into a coffee beverage for drinking. As a result, the flavor was judged to be excellent.

In the same manner as above, the wine was tested using 600, 1000, 2000 and 3000 ml respectively. After the ninth steaming was completed in this manner, it was placed in a cow at room temperature for 24 hours, made into a powder, extracted with hot water, and made into a coffee beverage for drinking. As a result, the flavor was judged to be excellent.

2. Analysis of Coffee Beans Prepared by Processing Method of Coffee

Component analysis of the coffee beans produced by the above coffee processing method was requested. The control coffee beans used in this section and in section 3 below were both commercially roasted coffee beans (Commerce: GS C. International Co., Ltd., varieties: Arabica species). Thus, unless stated otherwise, it is noted that the control coffee beans refer to these coffee beans. On the other hand, the present inventors did not use a high-temperature processing method such as roasting method in the present invention, it is expected that a change in the active ingredient of the coffee beans will occur, the results are as follows.

1) Analysis of ingredients in coffee

Component analysis on commercially available roasted coffee as a coffee and a control coffee prepared through the method of Example 3 was commissioned to the Korea Advanced Food Reserch Institute on January 20, 2011, and the result is 2011 Notified on 11 February.

Carbohydrates, moisture, ash, crude protein, crude fat, caffeine, and sucrose were analyzed. The results were as follows.

 Result of ingredient analysis of coffee of the present invention Exterior Dark brown solid carbohydrate (%) 71.1 moisture (%) 2.2 Ash content (%) 3.5 Crude Protein (%) 14.1 (Nitrogen coefficient 6.25) Crude fat (%) 9.1 Caffeine (mg / kg) 5,503.75 Sucrose (%) Not detected

On the other hand, the results of the component analysis for the control group is as follows.

 Result of ingredient analysis of control coffee Exterior Dark brown solid carbohydrate (%) 69.1 moisture (%) 0.5 Ash content (%) 4.1 Crude Protein (%) 15.5 (Nitrogen coefficient 6.25) Crude fat (%) 10.8 Caffeine (mg / kg) 10,133.58 Sucrose (%) Not detected

Component analysis of commercially available roasted coffee as coffee and control coffee prepared through the method of Example 5 (with the addition of additives) was carried out to the Korea Advanced Food Reserch Institute on January 20, 2011. On request, the result was notified on February 11, 2011.

Carbohydrates, moisture, ash, crude protein, crude fat, caffeine, and sucrose were analyzed. The results were as follows.

 Result of ingredient analysis of coffee of the present invention Exterior Dark brown solid carbohydrate (%) 72.0 moisture (%) 2.4 Ash content (%) 3.5 Crude Protein (%) 13.1 (Nitrogen coefficient 6.25) Crude fat (%) 9.0 Caffeine (mg / kg) 5,409.75 Sucrose (%) Not detected

On the other hand, the results of the component analysis for the control group are as shown in Table 2.

As can be seen in Table 1 and Table 2, among the components of the coffee prepared by the method of the present invention, carbohydrates, moisture, ash, crude protein, crude fat, sucrose, etc. are not significantly changed, but the caffeine component is It can be seen that it is reduced by about half compared to roasted coffee.

In addition, these conclusions can be seen in Table 3.

Therefore, the coffee produced by the processing method of the present invention has an advantage in that it is possible to provide a high quality coffee having a caffeine content reduced in half compared to conventional roasted coffee without a separate caffeine removing process.

2) Quantitative Analysis of Chlorogenic Acid in Active Ingredients of Coffee

The inventors of the present invention go to the Ginseng, Woods Grown Ginseng Research Center, Chung-ang University, Anseong, Gyeonggi-do, to find out the variation of the active ingredients in the coffee produced by the coffee processing method of the present invention. A quantitative analysis request for chlorogenic acid in coffee beans and control coffee beans of the present invention processed by the method of Example 3 (control coffee beans are the same as those used for the component analysis) was made on February 8, 2011. As a result, the report was received on February 17, 2011.

 Result of ingredient analysis of coffee of the present invention  Analysis item unit result Analytical Method Chlorogenic acid mg / g (%) 14.589 (1.46) HPLC analysis

 Result of ingredient analysis of control coffee  Analysis item unit result Analytical Method Chlorogenic acid mg / g (%) 8.034 (0.80) HPLC analysis

On the other hand, the quantitative analysis request for chlorogenic acid in the coffee beans of the present invention processed by the method of Example 5 was also requested by the same person, the result was received by the same person, the results are as follows. On the other hand, the results for the control group for this experimental group is as described in Table 5.

 Result of ingredient analysis of coffee of the present invention  Analysis item unit result Analytical Method Chlorogenic acid mg / g 14.045 (1.40) HPLC analysis

As can be seen in Tables 4 and 5, it can be seen that, among the components of the coffee produced by the method of the present invention, an active ingredient called chlorogenic acid, which is known to be beneficial to health, is contained about 1.8 times as compared to the control coffee.

These results are also shown in Table 6.

Therefore, the coffee produced by the processing method of the present invention has an advantage in that it is possible to provide a high quality coffee with an increased chlorogenic acid content of about 1.8 times as compared to the conventional roasted coffee without the addition of a separate chlorogenic acid component.

3. Sensory Test of Coffee Beans Prepared by Processing Method of Coffee

Given that coffee is a favorite food, the most important thing will be the taste and aroma of the coffee. Therefore, in order to subjectively evaluate the excellence of the flavor of the coffee produced by the processing method of the present invention, the coffee beans prepared by the processing method of the present invention are ground to make coffee powder, which is hot water per 10 g of coffee powder. After extracting in hot water to prepare a coffee beverage in a manner using 120 ml, a sensory test was performed. As a control, a coffee drink was prepared using the same coffee-to-water ratio as the experimental group using commercially available commercial roasted coffee, the same as that used in the component analysis, and then a sensory test was performed.

First, the coffee beans prepared in Example 5 were finely ground to make coffee powder, and 10 g of this powder was extracted in 120 ml of hot water to prepare a coffee beverage. This drink was named number one coffee. 10 g of the control coffee powder was extracted in 120 ml of hot water to prepare a coffee beverage. This drink was called coffee twice.

In order to maintain objectivity, sensory tests were performed with 20 panelists of varying age and gender drinking. A total of 20 panelists consisted of 10 males and 10 females.The main consumers of coffee were 20s and 10s (male: 5, female: 5), and 30s (12: male, 6). Female: 6), 8 in 40s (male: 4, female: 4). Panels recruited from ordinary citizens who enjoy coffee more than three times a week. The order of the panels was randomized, but for the experimental and control groups, the same panel number is the same panel (ie, panel 1 of the experimental group is the same as panel 1 of the control group).

The 20 panelists were asked to drink coffee 1 and coffee 2, and write down the results on the test paper, and they did not know what coffee 1 and coffee 2 were to maintain their objectivity. The order for each panel to drink coffee 1 and 2 was different for each panel, and the order was not limited in this test.

Sensory test items are as follows.

Taste taste )

It is tasted with the tongue and divided into sour, bitter, sweet, astringent, and fishy. The sour taste is not sour but rather sour, similar to the sour taste of apples. Bitter taste is bitter rather than bitter, and should be distinguished from burntness caused by excessive roasting. Sweetness is a sweet taste between bitterness and sourness, and represents the sweetness following the bitterness different from sweetness such as sugar and honey, and the sweetness that causes the saliva after the sourness. Each of the five flavors was scored from 1 to 5 points, of which 1 point was the lowest, 5 points the highest (eg, 5 points for very strong sourness, 1 point for very weak).

2, flavor ( flavor )

It's the tongue that you feel when you have coffee in your mouth, the taste, aroma, and smell of your entire mouth. The sense of smell is not only felt in the nose, but also through the passage of smell to the smell of steam evaporating from the coffee in the mouth. Compared to instant coffee, coffee beans emphasize flavor and aroma. It is expressed in rich, poor flat, and the like. The test papers were checked for either rich or poor taste, and if neither were true, they were asked to write subjective answers.

3. Aroma ( aroma )

The smell (fragrance) that evaporates from coffee, which is felt in the sense of smell. It is divided into dry-aroma (fragrance) emanating from the bean state and cup-aroma (evaporated) from the extracted coffee liquor. It is expressed in flower scent, fruit scent, grass smell, and the like. The test paper was divided into dry-aroma and cup-aroma items, and required to be subjectively evaluated.

4. body  ( body )

It is closely related to the concentration, density and viscosity of the extracted coffee. It is composed of the texture, volume, thickness and richness of the coffee when you have it in your mouth. You can understand it in a similar sense to mouthfeel. Expressed as full body, light-body, etc. The test paper was checked to be either deep or shallow, and if neither was true, subjective answers were required.

5. Cove ( aftertaste )

It feels like it's in your mouth after you swallow it. Good quality coffee has a good aftertaste and lasts longer. It is expressed in chocolate, tan, spice, and rosin flavors. The paper was required to be subjectively evaluated.

The sensory test results are as follows.

Sensory Test Results of Coffee Beverage (Coffee # 1) Made from Coffee Beans Prepared by the Processing Method of the Present Invention flavor Flavor Aroma body cove Panel 1 Sour 5
Bitter taste 1
Sweetness 4
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Flower scent  Thick sweetness Panel 2 Sour 5
Bitter taste 1
Sweetness 5
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Fruit flavor  Thick Fruit Flavor
sweetness Panel 3 Sour 5
Bitter taste 1
Sweetness 5
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Fruit flavor  Thick sweetness Panel 4 Sour 3
Bitter taste 3
Sweetness 1
Astringent 2
Fishy 2  poorness Not answered  Shallow A sweet taste Panel 5 Sour 5
Bitter taste 1
Sweetness 5
Astringent 2
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor (plum)
ii) Cup-Aroma:
Fruit flavor  Thick Taste of plum lightly Panel 6 Sour 5
Bitter taste 1
Sweetness 5
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Not answered
ii) Cup-Aroma:
Fruit flavor (jujube)  Thick Jujube-flavored, unflavored clear taste Panel 7 Sour 5
Bitter taste 1
Sweetness 5
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor (tangerine)
ii) Cup-Aroma:
Fruit flavor  Shallow Refreshing and clean sour Panel 8 Sour 5
Bitter taste 1
Sweetness 5
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor (plum)
ii) Cup-Aroma:
Fruit flavor  Thick Sour taste of plum
Jujube flavor Panel 9 Sour 5
Bitter taste 1
Sweetness 5
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor (jujube)
ii) Cup-Aroma:
Not answered  Thick Soft and no bitter taste Panel 10 Sour 5
Bitter taste 1
Sweetness 4
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Fruit flavor  Thick Less bitter taste Panel 11 Sour 5
Bitter taste 1
Sweetness 5
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Chocolate flavor
ii) Cup-Aroma:
Fruit flavor (cherry)  Thick Maintains a refreshing taste after a gentle, sour and sweet taste Panel 12 Sour 3
Bitter taste 1
Sweetness 4
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Flower scent
ii) Cup-Aroma:
Flower scent  Thick Soft Caramel Scent Panel 13 Sour 3
Bitter taste 1
Sweetness 1
Astringent 3
Fishy 2  poorness i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Fruit flavor  Thick Normal coffee flavor Panel 14 Sour 4
Bitter taste 1
Sweetness 4
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Fruit flavor  Thick Caramel Flavor Panel 15 Sour 4
Bitter taste 1
Sweetness 3
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Flower scent
ii) Cup-Aroma:
Fruit flavor  Thick Chocolate flavor Panel 16 Sour 5
Bitter taste 1
Sweetness 4
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Fruit flavor  Thick so sweet Panel 17 Sour 4
Bitter taste 1
Sweetness 3
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor (jujube)
ii) Cup-Aroma:
Fruit flavor  Thick soft Panel 18 Sour 3
Bitter taste 1
Sweetness 3
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor (jujube)
ii) Cup-Aroma:
Not answered  Thick sweetness Panel 19 Sour 5
Bitter taste 1
Sweetness 3
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Flower scent
ii) Cup-Aroma:
Fruit flavor  Thick Chocolate flavor Panel 20 Sour 5
Bitter taste 1
Sweetness 4
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Flower scent  Thick Chocolate flavor

Commercially purchased Roasting  Sensory Test Results of Coffee Beverage (Coffee No. 2) Made with Coffee Beans flavor Flavor Aroma body cove Panel 1 Sour 1
Bitter taste 5
Sweetness 1
Astringent 4
Fishy Flavor 3  poorness i) Dry-Aroma:
Grass flavor
ii) Cup-Aroma:
Odor  Shallow  Tan Panel 2 Sour 1
Bitter taste 5
Sweetness 1
Astringent taste 1
Fishy 4  poorness i) Dry-Aroma:
Odor
ii) Cup-Aroma:
Odor  Shallow  Tan Panel 3 Sour 1
Bitter taste 5
Sweetness 1
Astringent 3
Fishy Flavor 3  poorness i) Dry-Aroma:
Dirt smell
ii) Cup-Aroma:
Smell of grass  Shallow  Tan Panel 4 Sour 2
Bitter taste 3
Sweetness 1
Astringent taste 1
Fishy 2  poorness i) Dry-Aroma:
Odor
ii) Cup-Aroma:
Smell of grass  Shallow  Tan Panel 5 Sour 1
Bitter taste 5
Sweetness 1
Astringent taste 5
Fishy 1  abundance i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Odor  Thick  Tan, bitter Panel 6 Sour 1
Bitter taste 5
Sweetness 1
Astringent taste 1
Fishy 1  poorness i) Dry-Aroma:
Odor
ii) Cup-Aroma:
Odor  Shallow  bitter Panel 7 Sour 1
Bitter taste 5
Sweetness 1
Astringent taste 5
Fishy 1  poorness i) Dry-Aroma: Smell of burnt
ii) Cup-Aroma:
Odor  Thick  bitter Panel 8 Sour 1
Bitter taste 5
Sweetness 1
Astringent taste 5
Fishy 1  poorness i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Tan  Shallow  bitter Panel 9 Sour 1
Bitter taste 5
Sweetness 1
Astringent taste 5
Fishy 1  poorness i) Dry-Aroma:
No fruit
ii) Cup-Aroma:
Odor  Shallow  bitter Panel 10 Sour 1
Bitter taste 5
Sweetness 1
Astringent 3
Fishy 1  abundance i) Dry-Aroma:
Not answered
ii) Cup-Aroma:
Not answered  Shallow  bitter Panel 11 Sour 1
Bitter taste 5
Sweetness 1
Astringent taste 5
Fishy 1  poorness i) Dry-Aroma:
Chocolate flavor
ii) Cup-Aroma:
Odor  Thick  bitter Panel 12 Sour 2
Bitter taste 4
Sweetness 2
Astringent 2
Fishy 1  poorness i) Dry-Aroma:
Odor
ii) Cup-Aroma:
Odor  Shallow  Bitter and tan Panel 13 Sour 2
Bitter taste 4
Sweetness 1
Astringent 3
Fishy 1  abundance i) Dry-Aroma:
Odor
ii) Cup-Aroma:
Odor  Thick  bitter Panel 14 Sour 1
Bitter taste 4
Sweetness 1
Astringent 3
Fishy Flavor 3  poorness i) Dry-Aroma:
Fruit flavor
ii) Cup-Aroma:
Grass flavor  Shallow  Tan Panel 15 Sour 1
Bitter taste 5
Sweetness 1
Astringent 3
Fishy 2  abundance i) Dry-Aroma:
Grass flavor
ii) Cup-Aroma:
Odor  Thick  Tan Panel 16 Sour 2
Bitter taste 5
Sweetness 1
Astringent 2
Fishy 2  poorness i) Dry-Aroma:
Grass flavor, burnt smell
ii) Cup-Aroma:
Odor  Shallow  bitter Panel 17 Sour 1
Bitter taste 4
Sweetness 1
Astringent taste 1
Fishy 1  abundance i) Dry-Aroma:
Odor
ii) Cup-Aroma:
Odor  Shallow  Tan Panel 18 Sour 1
Bitter taste 5
Sweetness 1
Astringent 3
Fishy 2  abundance i) Dry-Aroma:
Grass flavor
ii) Cup-Aroma:
Grass flavor  Shallow  Tan Panel 19 Sour 1
Bitter taste 5
Sweetness 1
Astringent 3
Fishy 2  poorness i) Dry-Aroma:
Grass flavor
ii) Cup-Aroma:
Grass flavor + burnt smell  Shallow  Tan Panel 20 Sour 1
Bitter taste 4
Sweetness 1
Astringent 3
Fishy 2  poorness i) Dry-Aroma:
Grass flavor
ii) Cup-Aroma:
Grass flavor + burnt smell  Shallow  Tan

As can be inferred from the results shown in the above table, the coffee beverage made from the coffee beans produced by the processing method of the present invention (hereinafter, the coffee of the present invention) is a coffee beverage made from coffee beans manufactured by commercial roasting method (hereinafter, , Roasting coffee), the sour and sweet taste is significantly higher. In contrast, the roasted coffee was most prevalent in bitterness, which was supposed to be from roasting, and in addition, the astringent taste, fishy taste, etc. were evaluated by the panel with a high score.

In terms of flavor, the coffee of the present invention was evaluated to be more abundant (18 coffees of the present invention, roasting coffee of 6 people), and in terms of aroma, the coffee of the present invention was used throughout dry-aroma and cup-aroma, Fruit flavors (plum, tangerine, jujube, cherry) and floral flavors were predominant, and roast coffee was predominantly in grass and tan. In addition, in terms of body, the coffee of the present invention was predominantly evaluated as dark (18 people), while roast coffee was predominantly evaluated as shallow (14 people). In the case of the aftertaste, the coffee of the present invention was evaluated for fruit taste, sweetness (caramel flavor, chocolate flavor), refreshing taste, soft taste, etc., while roasting coffee was predominantly evaluated for bitterness or tan taste.

In summary, the coffee of the present invention was found in the sensory evaluation that the flavor of the coffee is better than the roasted coffee, and the coffee has a rich and varied taste compared to the roasted coffee, which had a strong burnt and bitter taste.

That is, coffee processed using the processing method of the present invention has a lower caffeine content, higher content of chlorogenic acid, and better flavor than coffee prepared by the conventional roasting method. Compared with the advantages.

Claims (10)

a) steaming unheated coffee beans at 90-106 ° C. for 5-9 hours,
b) drying the steamed coffee beans in the step 12 to 24 hours at a temperature of 50 ~ 70 ℃, it is aged for 1 to 7 days at room temperature,
c) steaming the dried and aged coffee beans in the step at a temperature of 90 to 96 ° C. for 5 to 10 hours;
d) repeating the steps b) to c)
Processing method of coffee beans comprising a. The method of claim 1, wherein the b) step, the coffee beans steamed in the step is dried for 4 to 24 hours at room temperature, it can be replaced by the step of ripening for 1 to 7 days at room temperature. The method of claim 1, wherein the step d) is performed by repeating steps b) to c) up to seven times, to a total of nine sequential steaming steps. The method according to any one of claims 1 to 3, further comprising adding ethanol to the coffee beans after drying the coffee beans in step b) and before aging. . The method for processing coffee beans according to claim 4, wherein the ethanol is alcohol ethanol having 6-15% alcohol content selected from the group consisting of makgeolli, bean seed, and wine. The method of claim 5, wherein the amount of ethanol added is 10-50 ml per kg of coffee beans. The method of claim 1, further comprising, after step d), storing the produced coffee beans by blocking air at room temperature for up to 24 hours. Coffee beans with an increased chlorogenic acid content produced by the method of claim 1. The coffee bean according to claim 8, wherein the caffeine content of the coffee bean is reduced. The coffee beverage manufactured from the coffee beans of Claim 8 or 9.

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