KR101873718B1 - A method for manufacturing a coffee bean - Google Patents

Abstract

The present invention relates to a method for manufacturing coffee beans, which enables the inherent sweet taste contained in the pulp of coffee fruits to be multiplied in the coffee beans, and enables carbon dioxide gas to be discharged from the coffee beans to prevent acidification so as to enable long-term storage. In addition, the present invention relates to the method for manufacturing coffee beans, which can preserve the original taste and aroma of the coffee beans for a long time, and can neutralize elements harmful to the human body such as insomnia or gastrointestinal disorder and the like caused by excessive consumption.

Description

[0001] The present invention relates to a method for manufacturing a coffee bean,

The present invention relates to a method for producing a coffee bean, and more particularly, to a method for manufacturing a coffee bean that enables the inherent sweet taste contained in the pulp of the coffee bean to be multiplied by coffee beans, The present invention relates to a method for producing a coffee bean that enables long-term storage.

The present invention also relates to a process for producing a coffee bean capable of preserving the original taste and aroma of the coffee bean for a long time and neutralizing the harmful elements of the human body such as insomnia or gastrointestinal disorder caused by bitter taste and excessive intake of coffee .

A representative method for producing a coffee liquid with a coffee bean is disclosed, for example, using a device for hand drip, espresso machine or Dutch coffee.

They are made by pulverizing roasted coffee beans into powder and extracting the coffee powder into water to produce a coffee liquid.

As consumers' preferences have diversified, besides drinking pure coffee beans with pure coffee beans, coffee beans using processed beans containing various flavors and extracts added to coffee beans are also widely used.

For example, Korean Patent Registration No. 1171456 proposes a process for producing ginseng coffee, which adds the physiological activity of ginseng to coffee while increasing the preservability of the coffee bean.

The present invention relates to a method for producing ginseng coffee by preparing a coating solution by adding ginseng extract to a solution containing a thickening agent, spraying the coating solution to form a coating layer on the surface of the green bean, and drying and distributing the ginseng coffee. And the useful saponin of ginseng is added to coffee to provide ginseng coffee which can contribute to enhancement of various physiological activities.

In order to drink coffee with coffee beans, the ginseng coffee is prepared by grinding ginseng coffee and extracting it into water. The saponin of ginseng extract has bubble power, and foam Since the viscosity of the bubbles is very high, the surface of the coffee beans is covered with the foam film of the ginseng saponin. Thus, when the coffee is consumed, the coffee aroma is blocked by the bubbles of the ginseng saponin, resulting in a decrease in the flavor of the coffee .

Also, Korean Patent Registration No. 1330010 proposes a method of coating a specific powder (various kinds of tea, herbal medicines, etc.) that can be edible on a coffee bean, wherein a paste is smeared on the basis of rice to prepare a coating liquid, And then the edible powder is sprinkled thereon to prepare a coffee bean.

The coffee beans are made by integrating the edible powder with the coffee beans so that the functionalities of these powders can be added to the coffee without separately mixing the powders and the powder is fixed to the coffee bean by utilizing the adhesiveness of the coating liquid. To prevent deterioration of the coating layer and to prevent the coated powder from being exposed directly to the air by forming the protective layer so as to improve the preservability of the powder.

However, the coffee beans prepared as described above contain a coating solution of rice in the beans, and the coffee beans produced by pulverizing and extracting them into water inhibit the taste and aroma of the coffee beans, and various kinds of tea, herbal medicines, cinnamon, Can add functionalities to coffee, but they also deteriorate the taste and flavor of the coffee, so that there is a problem that the original flavor of the coffee is lost.

Korean Patent Registration No. 1171456 Korean Patent Registration No. 1330010

The present invention provides a method for manufacturing a coffee bean that can be preserved for a long period of time while maintaining the original flavor and aroma of the coffee bean, and can neutralize harmful elements of the human body such as insomnia or gastrointestinal disorder caused by the bitter taste and excessive intake of coffee There is a challenge.

Another object of the present invention is to provide a coffee bean manufacturing method capable of doubling the natural sweet taste contained in the pulp of coffee bean into coffee beans and discharging carbon dioxide gas from the coffee bean, .

In order to attain the above object, according to the present invention,
a) drying the coffee beans, pressing the dried coffee beans from the outside to form cracks in the beans, and removing the dried beans to obtain cracked beans;
b) drying and roasting the green beans, cooling the roasted coffee beans, storing the roasted coffee beans in a sealed state for a certain period of time, and discharging the carbon dioxide gas generated in the coffee beans during the roasting process, ; ≪ / RTI >
c) The vitamins and leaves are immersed in water and heated to 100 to 150 캜 with a hot water bath to obtain a concentrated liquid having a water content of 20 to 30%, spraying the obtained concentrate onto a coffee bean, Forming a coating layer by coating the beans while maintaining the temperature at 50 to 70 캜;

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d) forming a powder layer by coating the surface of the coated coffee bean with the leaf powder of vitamin tree after semi-drying the concentrated liquid.
In addition, in the method of the present invention, the step d) may include first frying the vitamin leaves at 150 to 155 ° C for 4 to 5 minutes, and firing the primary fried vitamin leaf at 130 to 145 ° C for 3 to 4 Min for 3 to 3 minutes at a temperature of 130 to 140 ° C .; and adding the third-tanned vitamin leaf to the shade at a moisture content of 1 to 2% Drying the coated vitamin beans by pulverizing the dried vitamin beans into 5 to 10 탆 and pulverizing the beans; and spraying and applying the powdered vitamin leaves while maintaining the coated coffee beans at 40 to 60 캜 .

First, the method of the present invention is characterized in that the surface of a coffee bean is coated with a concentrate obtained from vitamin A fruit and leaves, and a vitamin bean powder is applied to produce a coffee bean, that is, The preservation of the original taste and aroma of the coffee bean is improved.

Second, the formation of the coating layer and the powder layer by the leaves and the fruit of the vitamins in the coffee bean can alleviate problems such as insomnia, gastrointestinal disorder, diabetes and obesity caused by excessive consumption of coffee, and the taste is soft, the bitter taste of coffee is neutralized, Functionality can also be added.

In addition, the active ingredient of vitamin leaves is contained, and the effect of antioxidant, anti-inflammation, skin beauty can increase the preference of coffee consumers.

Third, by drying the coffee bean itself and then removing the flesh of the bean, the sweet taste of the flesh is permeated into the bean sprouts by drying the coffee bean, so that the sugar bean having improved sugar content can be obtained.

Fourth, roasted coffee beans are stored in a closed space, and carbon dioxide generated in the coffee beans is discharged during the roasting process, thereby preventing the coffee bean from being shrunk and allowing long-term preservation.

Fifth, the roast is formed by roughening the green beans, so that rapid roasting is achieved, and the carbon dioxide gas is discharged more smoothly after the roasting, and even if the powder layer and the coating layer of the coffee bean are worn out and lost, So as to maintain the fruit and leaf efficacy of the vitamins.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a manufacturing process of a coffee bean of the present invention. FIG.

The method of manufacturing coffee beans of the present invention can be preserved for a long period of time while maintaining the original taste and aroma of coffee beans, and can neutralize harmful elements of the human body such as insomnia or gastrointestinal disorder caused by the bitter taste and excessive consumption of coffee.

In addition, the original sweet taste contained in the pulp of coffee beans can be doubled in the coffee beans, and the carbon dioxide is discharged from the coffee beans to prevent long-term storage.

The vitamin tree used in the present invention is a tree originally known as Hippophae rhamnoides L. and bear bright orange fruit. It is native to northern Asia and Europe. It is cold-tolerant, sandy, and grows well in extreme climates as well as in mountainous and coastal areas. The fruit of the Hippophae rhamnoides has long been named good health and is mentioned in ancient Tibetan medicine, traditional Chinese herbal medicine, and Ayurveda medicine in India. Vitamin C and E content is high, and recently, research is under way to develop a raw material for compounds that lower cholesterol levels.

Vitamin tree is a report of vitamins as the name implies, it contains 340.8mg of vitamin C and 212mg of vitamin E in the seed oil.

Vitamin tree fruit is sweet and sour, contains more than 300mg% of vitamin C (40mg% of orange and orange), and contains carotene, vitamin E, vitamin B1, B2 and folic acid.

The examples of the present invention can neutralize the bitter taste of coffee and make it feel soft taste due to the ingredients of vitamin tree fruit and leaves as described above, and neutralize the harmful elements of the human body such as insomnia or gastrointestinal disorder caused by drinking coffee .

Hereinafter, a method for producing coffee beans according to an embodiment of the present invention will be described with reference to Fig. 1 attached hereto.

The method of manufacturing coffee beans of the present invention comprises the steps of: a) removing flesh of coffee beans to obtain green beans; b) drying and roasting the green beans to produce a roasted coffee bean; c) coating the surface of the coffee beans with a concentrate obtained from fruits and leaves of vitamin trees to form a coating layer; d) coating the surface of the coated coffee bean with the leaf powder of the vitamins to form a powder layer after semi-drying the concentrated liquid.

Since the coffee beans thus prepared are surrounded by the coating layer and the powder layer, the preservability of the original taste and flavor of the coffee bean is improved.

In addition, since the coating layer and the powder layer are formed by the leaves and the fruit of the vitamin tree in the coffee bean, the problems such as insomnia, gastrointestinal disorder, diabetes and obesity due to excessive consumption of coffee are alleviated and the taste is soft, the bitter taste of coffee is neutralized, Functionality can also be added.

In addition, the active ingredient of vitamin leaves is contained, and the effect of antioxidant, anti-inflammation, skin beauty can increase the preference of coffee consumers.

In the step of removing the pulp of the above-mentioned coffee beans, the coffee beans are dried, the dried coffee beans are pressurized from the outside to form cracks in the coffee beans, and then the dried beans are removed to form cracks I get green beans.

When the above-mentioned coffee bean is dried, the sweet taste of the pulp can be impregnated into the beans, so that the beans having improved sugar content can be obtained. In other words, it is more effective to remove the pulp after drying the coffee bean itself than to dry the bean curd after removing the pulp.

When the roasting process is completed, impurities such as silver skin and parchment are removed from the roasted coffee beans, and the roasted coffee beans are cooled.

The cooled coffee beans are then stored in an enclosed space so that the carbon dioxide produced in the coffee beans is released during the roasting process. At this time, the cracks are formed in the coffee bean, so that the discharge of the carbonic acid gas becomes faster and more convenient, and the discharge of the carbonic acid gas prevents the coffee bean from being clogged and enables long-term preservation.

In the step of forming the coating layer, the leaf and the fruit of the vitamin tree are immersed in water and heated at a temperature of 100 to 150 DEG C with a hot water bath to obtain a concentrated liquid having a moisture content of 20 to 30%, and the obtained concentrate is added to a roasted coffee bean Followed by spraying to form a coating layer.

At this time, the concentrate is sprayed while keeping the coffee bean at 50 to 70 ° C, the concentrate injected into the crevices of the coffee bean is impregnated, and the concentrate coating layer is formed on the surface.

The concentrated liquid permeating into the cracks can maintain the fruit and leaf efficacy of the above-mentioned vitamin tree even if the powder layer and the coating layer of the coffee bean after completion are worn and lost.

On the other hand, when the roasted and ground coffee bean is roasted and reworked in the coating layer formation step, evaporation of the organic compound that retains the taste and secondary oxidation may lose the original bean coffee taste. Therefore, the moisture of the coated concentrate It is preferable to maintain the temperature at 50 to 70 占 폚 to the extent that it evaporates.

As described above, the coating layer formed of the fruit and leaves of the vitamin tree is weak in moisture and tacky, so it is coated with the vitamin leaf powder described below to form a powder layer.

The step of forming the powder layer comprises the steps of first kneading the vitamin leaves at 150 to 155 ° C for 4 to 5 minutes, and finishing the primary kneaded vitamin leaves at 130 to 145 ° C for 3 to 4 minutes A step of triturating the secondary foliarized vitamin leaves at 130 to 140 ° C for 2 to 3 minutes and a step of drying the tertiary foliated vitamin leaves so that the moisture content is 1 to 2% , Spraying the powdered vitamin leaves onto the coating layer while keeping the dried coffee beans at 40 to 60 ° C by pulverizing the dried vitamin leaves to 5 to 10 μm, .

Since destruction of the vitamin component is usually carried out at 190 캜, it is preferable to reduce the temperature to below the vitamin destruction temperature.

Through the above-mentioned chewing process, it is possible to feel the natural vitamin leaf taste by removing the toxin and the foot of the vitamin leaf, and by inhibiting the enzyme activity of the vitamin leaf, the original color is maintained by preventing the component of the tea from being oxidized over time .

In addition, by moderately removing moisture through the grinding process, the state of the car is soft and elastic, making it easy to process.

The method of manufacturing coffee beans as described above is characterized in that the surface of the coffee beans is coated with a concentrate obtained from vitamin nutrients and leaves and the vitamin leaves powder is applied to prepare a coffee bean so that the coffee bean is shielded from the outside air, And the preservability of the fragrance is improved.

In addition, since the coating layer and the powder layer are formed by the leaves and the fruit of the vitamin tree in the coffee bean, the problems such as insomnia, gastrointestinal disorder, diabetes and obesity due to excessive consumption of coffee are alleviated and the taste is soft, the bitter taste of coffee is neutralized, Functionality can also be added.

In addition, the active ingredient of vitamin leaves is contained, and the effect of antioxidant, anti-inflammation, skin beauty can increase the preference of coffee consumers.

Also, by drying the coffee bean itself and then removing the bean curd to obtain the bean curd, when the coffee bean is dried, the sweet taste of the bean curd is permeated into the bean curd and the sugar bean having improved sugar content can be obtained.

In addition, the roasted coffee beans are stored in a closed space so that the generated carbon dioxide is discharged to the coffee beans during the roasting process, thereby preventing the coffee beans from being shrunken and allowing long-term storage.

In addition, it is also possible to form a crack in green bean and roast so that the roasting can be performed quickly, and the carbon dioxide gas can be discharged more smoothly after roasting, and even when the powder layer and the coating layer of the coffee bean are worn out and lost, So as to maintain the fruit and leaf efficacy of the vitamins.

Claims (6)

a) drying the coffee beans, pressing the dried coffee beans from the outside to form cracks in the beans, and removing the dried beans to obtain cracked beans;
b) drying and roasting the green beans, cooling the roasted coffee beans, storing the roasted coffee beans in a sealed state for a certain period of time, and discharging the carbon dioxide gas generated in the coffee beans during the roasting process, ; ≪ / RTI >
c) The vitamins and leaves are immersed in water and heated to 100 to 150 캜 with a hot water bath to obtain a concentrated liquid having a water content of 20 to 30%, spraying the obtained concentrate onto a coffee bean, Forming a coating layer by coating the beans while maintaining the temperature at 50 to 70 캜;
d) applying the surface of the coated coffee beans with the leaf powder of vitamin tree after semi-drying the concentrated liquid to form a powder layer. delete delete delete delete [2] The method of claim 1, wherein the step d) comprises: primary frying the vitamin leaves at 150 to 155 DEG C for 4 to 5 minutes; and firing the primary fried vitamin foliage at 130 to 145 DEG C for 3 to 4 minutes The method according to claim 1, further comprising the steps of: 3 to 3 minutes of boiling the second-fleshed vitamins at 130 to 140 ° C; and drying the third-fleshed vitamins to a moisture content of 1 to 2% Spraying the powdered vitamins with powder at a temperature of 40 to 60 DEG C, and spraying the powdered vitamins with spraying ≪ / RTI >

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