KR101689800B1 - Manufacturing method of a coffee bean comprising germinating step and fermenting step - Google Patents

Abstract

The present invention relates to a method for manufacturing germinated and fermented coffee beans by which tasty, flavorful, and healthful coffee beans can be manufactured. The present invention includes a germination and fermentation step. In the germination and fermentation step, a mixture of 40 to 50 wt% of honeycomb, 45 to 55 wt% of cereal byproducts, and 2 to 7 wt% of Bacillus subtilis is mixed with water with the water being 8 to 12 times the amount of the mixture. Then, the mixture is fermented for 10-15 days at 20 to 45C and filtered to obtain a filtrate, which is a fermented honeycomb liquid, and raw coffee beans are put into the fermented honeycomb liquid and are maintained for 3 to 5 hours at 20 to 40C. Then, the raw coffee beans are maintained for 3 to 5 hours at 40 to 70C. The coffee beans manufactured by the method according to the present invention are tasty and flavorful, contain a lot of ingredients beneficial for the human body, and minimize substances harmful to the human body such as carcinogens. Accordingly, the coffee beans manufactured by the method according to the present invention can emerge as a novel item in coffee markets and can lead to profit creation. In addition, the present invention can result in a higher quality of coffee beans and create further profits based on the formation of consumer groups that prefer high-quality coffee. The coffee beans manufactured by the method according to the present invention is rich in flavor, and thus consumers can be provided with excellent coffee beans and the present invention can appeal to picky consumers as well as ordinary consumers.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a fermented coffee bean having a germinating step and fermenting step,

The present invention relates to a process for producing coffee beans, which comprises germination, fermentation and roasting, and more particularly to a process for producing coffee beans having improved taste and aroma and capable of producing healthful coffee beans.

Coffee trees are indigenous and evergreen in the tropics.

Coffee trees are planted by planting coffee seeds and planting seedlings after planting them. They usually produce fruit after 3 to 5 years after drinking water, and then harvest is possible. Coffee is also known as coffee cherries because it turns from green to gradually red.

These coffee beans have seeds called "coffee beans". Usually, two semicircular seeds face each other in a confronting fashion, with a thin film called sliver skin and a hard shell called parchment. There is flesh on the outside of the inner part of the scalp, and the flesh is red when it is ripe.

Since the pulp of the coffee beans easily breaks, the harvested coffee fruit directly extracts the seeds and obtains the beans through the purification process. At this time, there is a lot of green pea in spring. And the refined green beans are made into beans through roasting process, and the roasted beans become the material of coffee beverages.

On the other hand, green beans are carbonized through roasting and become green beans. Through this process, the beans have their own flavor and aroma. At this time, the green beans on the green beans are burned with green beans, It inhibits incense. In addition, the horseshoe burns to generate carcinogens. When the carcinogens penetrate the beans, the beans produced are very harmful to the human body.

In addition, coffee contains minerals such as minerals, tannins, fats, sugars, moisture, proteins, extracts and fibers, depending on the origin and kinds of coffee. 3 to 5 wt%, tannin 5 to 7 wt%, sugar 7 to 10 wt%, water 10 to 15 wt%, fat 10 to 13 wt%, protein 10 to 15 wt%, essence 15 to 20 wt% 25 to 35% by weight, and the like. Coffee is a delicacy food, so it is intended to enjoy incense and taste. The delicate flavor and original taste of coffee are important factors in coffee, so it depends on the content of caffeine and tannin ingredient.

However, on the other hand, caffeine inhibits the action of adenosine, which is a chemical substance at the end of brain nerve, to stimulate nerve cells to increase excitement due to increased heart rate, or to induce insomnia and dyspepsia. People with sensitive responses have problems and studies are under way to reduce the content of caffeine.

For example, in Korean Patent Publication No. 2010-0132220, a technique of freezing the roasted beans in a freezer to reduce the content of caffeine or tannin while maintaining the flavor and taste of coffee by germinating coffee bean has been developed. However, There is a disadvantage that it can not fundamentally control tannin. In addition, Korean Patent Publication No. 2010-15271 discloses a process in which coffee beans are dipped in alkaline water, and then the alkalized water is again injected into the germination apparatus through the alkaline water, To develop a technology to Although the above method has an effect of promoting germination of coffee bean and reducing the content of caffeine and tannin, coffee beans may be corrupted due to calcium, magnesium and organic substances contained in alkaline water.

The origins of the fermented coffee originate from Marsupial Luwak, a long-tailed wild musk cat, which has been fermented by gastric juice and various digestive enzymes in the excretory organ without digesting after eating ripe coffee, Is widely known.

Techniques relating to artificial fermentation coffee are disclosed in European Patent Application EP 0791296 by producing a small amount of alcohol by combining yeast and bacteria to produce a fermented beverage. The present invention relates to a coffee beverage base having a coffee aroma similar to a soft drink rather than a pure coffee beverage. The present invention relates to a coffee beverage base having a coffee aroma close to a soft drink, Have not been developed.

1. Korean Patent No. 10-1031142 2. Republic of Korea Open Patent 2010-0132220 3. Republic of Korea Published Patent 2010-15271 4. European patent application EP 0791296

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and an object of the present invention is to provide a coffee bean manufacturing method including germination, fermentation and roasting steps for producing a coffee bean having improved taste and aroma .

According to an aspect of the present invention,

The mixture of 40 to 50% by weight of honeycomb, 45 to 55% by weight of grain by-products, and 2 to 7% by weight of Bacillus subtillus is mixed with water at 8 to 12 times, Fermenting germinated and fermented germinated fermented soybeans in a fermentation broth of fermented honeycomb which is filtered and retained at 20 to 40 DEG C for 3 to 5 hours and then at 40 to 70 DEG C for 3 to 5 hours; And roasting the germinated fermented coffee beans. The present invention also provides a method for producing a germinated fermented coffee bean.

In the method for manufacturing germinated fermented coffee beans according to the present invention, the step of wetting the coffee beans with the fermented honeycomb solution for 0.5 to 1 hour may be performed before the germination fermentation step, thereby improving germination and fermentation efficiency.

In the method of manufacturing a germinated fermented coffee bean according to the present invention, the roasting step may be performed by putting an infrared ray-emitting material in a roasting furnace, raising the roasting furnace to 200 to 220 ° C, reducing the temperature of the roasting furnace to 150 to 160 ° C, And roasting fermented germinated green beans for 10 to 15 minutes.

The method of manufacturing a germinated fermented coffee bean according to the present invention may be carried out by spraying 1 to 3 ml of water per 90 to 110 g of raw meat during the roasting step.

The method of manufacturing a germinated fermented coffee bean according to the present invention is characterized in that the germinated fermented germinated green beans which have undergone the fermented germinating seedling and drying step are roasted at 80 to 100 ° C for 3 to 5 minutes before the roasting step, It is preferable to further perform a peeling and removing step for removing the peeled peat.

The present invention has the effect of producing a coffee bean having improved taste and flavor, containing many components beneficial to the human body, and minimizing harmful substances such as carcinogens.

Therefore, the coffee bean produced according to the present invention can be emerged as a new item in the coffee market, and new revenue can be created through this. Especially, coffee beans can be upgraded, and more profit can be generated through the formation of consumers who prefer high-quality coffee.

Further, the coffee beans produced according to the present invention are excellent in flavor, and can provide a better coffee bean to the consumers, which can attract consumers' appetites which become increasingly difficult.

 Fig. 1 is a photograph of a seedling fermented according to the present invention.

Hereinafter, a method of manufacturing a coffee bean according to the present invention will be described in detail.

Green bean preprocessing stage

This step may be selectively performed to increase the efficiency of the germination and fermentation step that follows.

The process is as follows. First, coffee beans are washed in ion-activated water diluted with vinegar mixed with 1/20 of vinegar volume ratio to ion-activated water.

The ion-activated water can be used without any particular limitations as long as it is produced by a method widely known in the art. For example, Korea Patent Publication No. 10-2011-0139982 discloses a method for treating a water- And a method for producing an ion-activated water in which a decomposition treatment and an ionization treatment are performed.

Such ionically active water has excellent germicidal effect and growth promoting ability, and is suitable for germinating coffee beans, and this effect is further doubled by mixing vinegar.

Then, the coffee beans are dipped in a honeycomb fermentation liquid for 0.5 to 1 hour to perform a green bean pretreatment for increasing germicidal fermentation efficiency.

It is preferable that the wetting step is carried out in such a manner that the honeycomb fermentation liquid is uniformly sprayed onto the coffee beans using a shower rather than being immersed in the honeycomb fermentation broth.

The honeycomb fermentation broth used in the pretreatment is prepared by mixing 8 to 12 times of water into a mixture of 40 to 50% by weight of honeycomb, 45 to 55% by weight of grain by-products, and 2 to 7% by weight of Bacillus subtilus After fermentation at 40 to 50 ° C for 10 to 15 days, followed by filtration.

Germination fermentation step

This step is an essential step of the present invention, and is a step capable of simultaneously improving germination and fermentation while improving coffee taste and functionality.

The mixture of 40 to 50% by weight of honeycomb, 45 to 55% by weight of grain by-products, and 2 to 7% by weight of Bacillus subtillus is mixed with water at 8 to 12 times, After the fermentation, the pretreated green beans are added to the honeycomb fermentation broth which is filtered, and the green beans are kept at 20 to 40 DEG C for 3 to 5 hours and then germinated and fermented at 40 to 70 DEG C for 3 to 5 hours.

Here, the reason for using the honeycomb fermentation broth is that it is a unique method of the present invention for maximizing the activity of the fermentation strain Bacillus subtilus ( Bacillus subtillus ) to increase the fermentation efficiency, and also the honey component, the propolis component, Various minerals are absorbed to a certain extent through germinated roots to improve the taste of coffee and to enhance antioxidant activity.

Also, since the present invention is a fermentation broth for fermenting coffee beans by fermentation, it is a technical feature that germination occurs together during fermentation. To make it more efficient, it is maintained at 20 to 40 ° C for 3 to 5 hours, To 70 < 0 > C for 3 to 5 hours, so that germination intensively takes place at the initial stage of maintaining at 20 to 40 [deg.] C, and fermentation intensively occurs at the later stage of 40 to 70 [deg.] C.

The germ fermentation beans that have been subjected to this step are shown in Fig.

There is no particular limitation on the honeycomb used for the honeycomb fermentation, but honeycomb honeycomb is preferred, and the cereal by-product refers to residual by-products that are used to produce cereals such as rice bran, wheat bran, and barley.

Germination fermentation Green beans  Drying step

The fermented germinated green beans are dried in the sun for 11 to 13 hours, quenched at a temperature of minus 15 to 25 ° C for 7 to 9 hours, dried again in the sun, The green beans are produced.

Such a complicated drying step is to make the fermented germinated green beans the best condition for roasting and the best condition for long storage.

Evacuation and removal steps

The dried fermented germinated green beans are roasted at 80 to 100 ° C for 3 to 5 minutes to peel off the peat from germinated green beans, and the peeled peat is collected and removed through a dust collector.

In this case, since germination of germination is removed, the occurrence of carcinogenic substances such as benzopyran is reduced due to carbonization of hymen during roasting.

In addition, since germination of the germinated green beans is eliminated, low-temperature roasting can be performed in a later roasting, and thus a better bean can be produced.

Roasting step

After the roasting furnace is heated to 200 ~ 220 캜, the temperature of the roasting furnace is lowered to 150 ~ 160 캜, and then the fermented germinated green beans are roasted for 10 ~ 15 minutes. In this case, the roasting may be performed by applying the infrared ray emitting material to the inner surface of the roasting furnace, or by disposing the infrared emitting material on the roasting furnace and then rotating the roasting furnace. In the present invention, a quartz stone can be used as an infrared ray emitting material.

In the present invention, when roasting is performed, 1 to 3 ml of water per 90 to 110 g of green bean can be supplied through the spraying device. At this time, the moisture is changed into steam by the roasting heat, thereby enhancing the roasting effect of green beans.

Hereinafter, the present invention will be described in detail with reference to examples. EXAMPLES The specific examples are intended to illustrate the invention and are not intended to be limiting.

Example 1: Process for producing coffee beans according to the present invention (Example of application of germination fermentation step and evacuation step)

Freshly washed green beans were added to the honeycomb fermentation broth for 45 minutes and then germinated at 30 ° C for 3 hours and then at 60 ° C for 5 hours.

In this honeycomb fermentation broth, honey was collected and mixed with a mixture of 45% by weight honeycomb remaining, 50% by weight of rice by-products and 5% by weight of Bacillus subtillus, The fermentation was performed for one day, and the filtered solution was used.

The fermented germinated green beans were dried for 12 hours in the sunlight, quenched for 7 hours at minus 15 ° C, dried again in the sunlight, and germinated on fermented germinated green beans at 90 ° C for 4 minutes The roots of the roots were removed from the roots and the roots were removed using a dust collector.

Then, the fermented germinated green beans were roasted at 150 ° C for 12 minutes to prepare coffee beans according to the present invention.

Example  2: Method for manufacturing coffee beans according to the present invention (pre-treatment step, germination fermentation step, application example of ape removal step)

Example 2 was the same as Example 1, except that a pretreatment step was further carried out.

The honeycomb fermentation broth was sprayed for 45 minutes using a sprayer so that the honeycomb fermentation solution was evenly moistened on the coffee beans, thereby improving the efficiency of germination fermentation.

The honeycomb fermentation broth used at this time was the same as that of Example 1.

Example 3: Method for manufacturing coffee beans according to the present invention (pre-treatment step, germination fermentation step, evacuation step, roasting step application example)

Example 3 was carried out in the same procedure as in Example 2 except that the inner surface of the roasting was coated with a granite powder having a thickness of 5 cm and a roasting furnace having a 4 cm piece of elvan inside the roasting furnace was heated to 210 ° C, When the temperature of the furnace is lowered to 160 캜, there is a difference only in the portion roasted for 12 minutes.

Example 4: Preparation of coffee beans according to the present invention (pre-treatment step, germination fermentation step, evacuation step, spray roasting step application example)

In the case of roasting in Example 3, only 2 ml of water was sprayed per 100 g of green bean through a spraying device.

Comparative Example 1: Production of beans by general roasting

Commercial germinated green beans were purchased and roasted at 200 ° C for 12 minutes.

Test Example 1: Sensory evaluation of beans

Ten evaluators of the coffee beans according to Examples 1 to 4 and coffee beans according to Comparative Example 1 were subjected to sensory evaluation based on the score of five points, and the scores were averaged out from the scores of the ten assessors. Sensory evaluation items are made about fragrance, aroma, body, acidity and sweetness.

Here, fragrance refers to the fragrance when coffee bean is crushed, and aroma refers to the fragrance of liquid when boiled water is poured into the bean powder, and the body represents the texture of the liquid felt in the mouth.

On the other hand, in the coffee, colloid particles are mixed with each other, and the colloid particles made of oil component, protein and saccharide have a good body feel.

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Fragrance 3.5 4.2 4.4 4.6 4.9 Aroma 3.6 4.3 4.5 4.7 4.8 body 3.4 4.3 4.5 4.7 4.8 Sour 3.5 4.2 4.4 4.6 4.8 mellowness 3.6 4.1 4.5 4.6 4.9

As can be seen from Table 1, it can be seen that Examples 1 to 4 had better sensory evaluation scores than Comparative Example 1. Therefore, the coffee beans according to the present invention are more suitable for consumers' taste than the conventional coffee beans.

Test Example 2: Evaluation of carcinogen generation

The amount of carcinogen generated in the coffee beans according to Examples 1 to 4 and the coffee beans according to Comparative Example 1 is examined and compared. In this case, the carcinogens were tested for benzopyran and benzene. When the amount of benzopyran and benzene produced in Comparative Example 1 was 1, the amounts of benzopyran and benzene produced in Examples 1 to 4 were expressed as relative ratios.

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Benzopyran One 0.7 0.6 0.6 0.5 benzene One 0.7 0.6 0.5 0.5

As can be seen from Table 2, it can be seen that Examples 1 to 4 produced fewer carcinogens than Comparative Example 1. Therefore, the coffee beans according to the present invention are very beneficial to the human body.

Test Example 3: Assessment of beneficial ingredients in human body

The amounts of beneficial components of the coffee beans according to Examples 1 to 4 and the coffee beans according to Comparative Example 1 were examined and compared. When the amount of chlorogenic acid and tyrosine produced in Comparative Example 1 was 1, the amounts of chlorogenic acid and tyrosine produced in Examples 1 to 4 were expressed as relative ratios. Chlorogenic acid is a type of polyphenolic compound that is contained in coffee in large quantities. It is effective in inhibiting the production of lipid peroxidation in vivo, inhibiting cholesterol biosynthesis, antioxidant activity, and anticancer activity. In addition, tyrosine is one of the 20 standard amino acids that constitute proteins, and it is a non-essential amino acid and a component of hormones that plays an important role in the regulation of metabolism in the body.

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Chlorogenic acid One 1.7 1.8 1.8 1.9 Tyrosine One 1.5 1.6 1.6 1.8

As can be seen from Table 3, it can be seen that in Examples 1 to 4, chlorogenic acid and tyrosine occur much more than in Comparative Example 1. [ Therefore, the coffee beans according to the present invention are very beneficial to the human body.

Test Example 4: Evaluation of caffeine occurrence

The amounts of caffeine produced in the beans according to Examples 1 to 4 and the coffee beans according to Comparative Example 1 were examined and compared. At this time, when the amount of caffeine generated in Comparative Example 1 was taken as 1, the amount of caffeine generated in Examples 1 to 4 was expressed as a relative ratio.

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Caffeine One 0.6 0.5 0.5 0.4

As can be seen from Table 4, the caffeine content of Examples 1 to 4 is lower than that of Comparative Example 1. Therefore, the coffee beans according to the present invention can be used even for those who are highly influenced by caffeine, can do.

Test Example 5: Evaluation of antioxidative effect

The antioxidative activities of the beans according to Examples 1 to 4 and the coffee beans according to Comparative Example 1 were measured and compared. At this time, when the antioxidant activity capacity of Comparative Example 1 was taken as 1, the antioxidant activity capacity of Examples 1 to 4 was expressed as a relative ratio. Antioxidant activity was measured by ABTS method. The ABTS method is one of the methods to measure the antioxidative effect of the experiment. When the antioxidant is mixed with the green free radical substance, 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) It is a method to measure the antioxidant activity using the reduced principle.

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Antioxidant activity ability One 1.5 1.7 1.8 1.8

As shown in Table 5, it can be seen that the antioxidative activity of Examples 1 to 4 is higher than that of Comparative Example 1. Therefore, the coffee beans according to the present invention are very beneficial to the human body.

As described above, the coffee beans manufactured according to the present invention have improved taste and aroma and are more beneficial to the human body than conventional coffee beans, and minimize harmful substances such as carcinogens.

Therefore, the coffee bean produced according to the present invention can be emerged as a new item in the coffee market, and new revenue can be created through this. Especially, coffee beans can be upgraded, and more profit can be generated through the formation of consumers who prefer high-quality coffee.

Further, the coffee beans produced according to the present invention are excellent in flavor, and can provide a better coffee bean to the consumers, which can attract consumers' appetites which become increasingly difficult.

Claims (5)

(a) A mixture of 40 to 50% by weight of a honeycomb, 45 to 55% by weight of grain by-products, and 2 to 7% by weight of Bacillus subtillus is mixed with water at 8 to 12 times, A step of preparing a honeycomb fermentation broth for fermenting the fermentation broth for fermentation for 15 days and then filtering the filtrate;
(b) a step of wetting the coffee beans in a manner such that the honey bean fermentation liquid is sprinkled evenly over the coffee beans for 0.5 to 1 hour on the coffee beans to improve the efficiency of germination and fermentation;
(c) germination, which has been completed in step (b), is placed in the fermentation broth of step (a) and maintained at 20 to 40 ° C for 3 to 5 hours and then at 40 to 70 ° C for 3 to 5 hours And fermenting the germinating fermentation step;
(d) drying the germinated fermented coffee beans to dry the fermented germinated coffee beans after completion of the step (c);
(e) frying the fermented germinated coffee bean after completion of the step (d) at 80 to 100 ° C for 3 to 5 minutes to remove the peel from the fermented germinated green beans and to remove the peeled peel; And
(f) In step (e), the fermented germinated coffee bean is put into a roasting furnace and the roasting furnace is heated to a temperature of 200 to 220 ° C. After the temperature of the roasting furnace is lowered to 150 to 160 ° C, Spray 1 ~ 3ml of water per 90 ~ 110g of green bean through the spraying device and roast the fermented germinated coffee beans for 10 ~ 15 minutes.
The method of manufacturing a fermented coffee bean germ.
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