KR102162989B1 - Extracting method of coffee bean by low temperature with low caffeine and high chlorogenic acid content - Google Patents

Abstract

The present invention relates to a method for extracting coffee beans with low caffeine and an increased chlorogenic acid content at a low temperature. The present invention relates to a technique for extracting coffee beans with low caffeine and an increased chlorogenic acid content at a low temperature which obtains coffee bean extracts by adjusting time for roasting coffee beans to a minimum and using a cold brew extraction method for extracting the coffee beans at room temperature (low temperature). Thus, the content of chlorogenic acid can be drastically increased, wherein the chlorogenic acid is contained in green beans as an active ingredient and especially known to have superior effects such as antioxidation, anti-aging, disease prevention, obesity reduction, blood sugar reduction, etc., compared to an ordinary cold brew (Dutch type) extraction method. Further, the coffee beans contain less caffeine. Accordingly, people can take less caffeine and plenty of active ingredients good for the human body with a small intake. According to the present invention, in the preparation process of coffee bean extraction liquid, a roasting time is adjusted to a minimum and the roasted coffee beans are rapidly cooled to room temperature after the roasting and primary popping (cracking) so that the chlorogenic acid weak to high temperature is less destroyed and most of the chlorogenic acid remains. In order to easily extract the chlorogenic acid, tamping and powder degree are adequately adjusted and low-temperature extraction is conducted for a predetermined time at room temperature, unlike an existing cold brew extraction method. Thus, contact time with water is maximally ensured to make an elution amount of the chlorogenic acid drastically increased. Instead, by using a room temperature extraction method, an elution amount of the caffeine can be reduced. When compared per unit capacity, the content of the chlorogenic acid can be significantly higher up to 200 times compared to the existing Dutch type coffee. Therefore, coffee effective for health and diet can be prepared.

Description

Extracting method of coffee bean by low temperature with low caffeine and high chlorogenic acid content}

The present invention relates to a method for extracting low-caffeine low-temperature coffee beans with increased chlorogenic acid content, wherein the roasting time of coffee beans is adjusted to the shortest time, and the coffee bean extract is obtained by using a cold brew extraction method of extracting at room temperature (low temperature). Therefore, the content of chlorogenic acid, which is known to have excellent effects such as antioxidant activity, anti-aging, disease prevention, obesity reduction, blood sugar reduction, etc., contained in green beans can be significantly improved compared to general cold brew (Dutch method) extraction method. Since it contains less caffeine, it relates to a low-caffeine low-temperature coffee bean extraction technology with increased chlorogenic acid content that allows you to consume less caffeine even if you drink a small amount and consume a large amount of beneficial active ingredients.

The drink we are drinking'coffee' is'a drink made from'seed' of the fruit of the coffee tree', and unlike ordinary fruits that consume flesh and discard seeds, coffee fruit removes the flesh and blends it with the seed. Blending: Mixing green beans from various regions) and roasting (roasting coffee) are produced as a commodity, and coffee ingredients are extracted and consumed through various extraction methods.

From a historical point of view, coffee has fascinated people with its unique taste and aroma since its inception, and now it is the most drinkable beverage from all over the world along with water, and has become the second-largest item in global trade. The proportion of the service industry in the domestic industry is increasing further, and among them, the size and market of the food service industry are remarkably changing and growing along with the economic development, and the food service industry is suffering an overall blow due to the economic recession and the decline in consumer sentiment. Nevertheless, the coffee shop market is growing rapidly every year. In Korea, coffee consumption increased after the Korean War, and import restrictions were eased after the 1988 Olympics, and the coffee beans market began in earnest, and the opening of the first domestic Starbucks store in 1999 is considered the beginning of the coffee shop market.

Even in Korea, where coffee is not produced, the frequency of coffee intake per day was 1199 times per week (143 times for men, 96 times for women) and 17 cups per day on average, which exceeded 625 times per week of rice and 893 times per week of multigrain rice. It was surveyed by figures (National Health Statistics 2014, Centers for Disease Control and Prevention), showing high growth in number and scale due to the spread of espresso coffee and the popularization of coffee consumption.

As a result, the number of coffee shops in Korea from 20,000 as of 2014 has expanded to 49,600 as of 2015 (2015, Korea Enterprise Contents Agency). In addition, the universalization of home coffee machines and convenient extraction tools makes it easy to drink coffee anywhere at home. It became accessible.

Coffee beverages are made by hand drip / pour over, espresso, Dutch, mocha pot, French press, and syphon depending on the extraction method. , Cezve/ibrik, coffee maker, percolator, etc. In addition to the expanding coffee shop market, convenient and various coffee extraction tools that can be used at home are becoming common. As a result, the level of consumers' coffee is increasing day by day. Of these, the coffee of the Dutch extraction method, which is extracted with water at room temperature (20±5℃), has no change in taste after time, and has less caffeine than other extraction methods, unlike other coffee extraction methods that use hot water. Because of its merit, many people enjoy drinking it. Accordingly, it can be seen that it is time to establish a healthy coffee drinking culture through the correct coffee extraction method based on scientific data and the correct drinking habits according to the scientific data among various coffee extraction methods that have become familiar even in everyday life.

Coffee contains physiologically active substances that contain nutrients such as carbohydrates, fats, and proteins necessary for survival and polyphenols that form a defense system for survival. Among these ingredients, the nutrients contained in coffee extracted are limited to energy sources and are not treated as research topics, but in terms of coffee being a favorite beverage, ingredients that have a taste effect such as organic acids, amino acids, sugars, etc. There is a situation in which research is being conducted on ingredients or some health-related ingredients. Accordingly, if you maintain an appropriate drinking habit, you can expect to help metabolism and reduce the incidence of dementia, diabetes, liver cancer, and breast cancer (Harvard Graduate School of Public Health, 2015). Therefore, a lot of research is being conducted on caffeine and chlorogenic acid among coffee ingredients.

First, caffeine is the ingredient that gives the characteristic taste of coffee, and the chemical formula is C ₈ H ₁₀ O ₂ N ₄ vegetable alkaline ozone, which is a colorless, odorless and bitter needle-shaped crystal. This caffeine stimulates the central nervous system to clear the mind, promotes the function of the heart, increases the amount of urine by acting as a diuretic, and stimulates the stomach to promote the secretion of gastric acid. However, since excessive consumption of caffeine can cause side effects such as insomnia and caffeine addiction, health authorities such as the Ministry of Food and Drug Safety recommend limiting the daily caffeine intake to 400 mg or less.

On the other hand, coffee beans contain a large amount of polyphenol-based active ingredients and are known to have beneficial effects such as antioxidant and anti-aging effects. In particular, chlorogenic acid, a kind of polyphenolic compound, has a chemical formula of C ₁₆ H ₁₈ O ₉ and a molecular weight of 354.31, which is a unique coloration source for coffee beans. The chlorogenic acid is known to have effects such as an inhibitory effect on the production of lipid peroxide, an inhibitory effect on cholesterol biosynthesis, an antioxidant effect, and an anticancer effect in vivo. In addition, the chlorogenic acid is known to have an effect of slowing the release of glucose into the blood after a meal, preventing heart disease, increasing the concentration of glycogen and glucose-6-phosphate in the liver, and reducing blood sugar levels. It is also known to improve the distribution of blood, reduce plasma and liver fat, and inhibit cognitive decline in the elderly.

Since chlorogenic acid has a low melting point, most of the destruction melts at a roasting temperature, that is, a roasting temperature of about 200 to 250°C, so the content of chlorogenic acid is very low in the coffee beans produced.

In general, in order to consume an amount of chlorogenic acid (about 800mg) that is beneficial to the human body, it is necessary to consume at least 5 cups per cup of Americano.A cup of Americano sold at a regular coffee shop usually contains about 150mg of caffeine and 100mg of chlorogenic acid. You need to drink 8 cups of coffee to get the required amount of chlorogenic acid. In this case, since about 1200mg of caffeine is ingested, it may significantly exceed the recommended amount of caffeine announced by the Ministry of Food and Drug Safety and adversely affect health.

Therefore, there is a great need to develop coffee that can increase the content of chlorogenic acid while reducing the content of caffeine, and several technologies for producing such low caffeine coffee have been proposed.

For example, Korean Patent Registration No. 10-1060203 discloses that the coffee beans are not roasted at 200°C or higher, and the process of steaming, drying, aging, and steaming at a temperature of 100°C or less is repeated, so that the caffeine content is small and the chlorogenic acid content is low. A technique for producing increased coffee was proposed. However, the technology described here is very inefficient because it takes days to weeks to produce coffee.

In general, the low-temperature extraction method, especially the Cold Blew extraction method, which is extracted with water at room temperature, does not change the taste after time, unlike other coffee extraction methods that use hot water, and caffeine is compared to other extraction methods. Due to its low profile, its popularity is increasing recently.

However, the general cold brew method of coffee extraction has a limitation in that the content of chlorogenic acid is too low because it is not a condition in which chlorogenic acid can be sufficiently dissolved, and there is a great need for improvement.

[Other related prior art literature]

Republic of Korea Patent Publication No. 10-2005-0094403

Korean Patent Registration No. 10-1097425

Republic of Korea Patent Publication No. 10-2013-0057913

Korean Patent Registration No. 10-1302978

The present invention was developed in order to overcome the problems and limitations of the prior art as described above, and the coffee bean extract is prepared by using a cold brew extraction method in which the roasting time of coffee beans is adjusted to the shortest time and extracted at room temperature (low temperature). Because it is obtained, the content of active ingredients in green beans, especially chlorogenic acid, can be significantly improved compared to the general cold brew (Dutch method) extraction method, and since it contains less caffeine, it is an active ingredient that consumes less caffeine even if you drink a small amount and is beneficial to the human body. (Chlorogenic acid) is greatly increased, so that it is intended to provide a method for extracting low-temperature coffee beans that can consume a sufficient amount of chlorogenic acid without drinking a large amount of coffee.

In order to solve the above object, the present invention

(1) roasting coffee beans at a temperature of 175 to 179°C for 8 to 10 minutes using a roasting machine;

(2) discharging the beans within 2 minutes after the first pop starts in the roasting step, and cooling the beans to a temperature of 10 to 20°C within 2 minutes after discharging;

(3) grinding the cooled beans using a grinder, but grinding the ground so that the size of the ground particles is mesh 3; And

(4) adding the pulverized bean powder to an extractor and performing tamping once and then extracting at a low temperature using a temperature of 18 to 20°C;

It provides a low-temperature coffee bean extraction method comprising a.

In an exemplary embodiment of the present invention, it is characterized in that it further comprises the step of blending the cooled beans prior to grinding in (3).

In addition, in an embodiment of the present invention, the roasting condition in (1) is No. when applying the Agtron No. of SCAA (American Specialty Coffee Association). It is characterized in that it is discharged at the time when the first crack ends by applying the 65 condition.

In addition, in an embodiment of the present invention, extraction after tamping in (4) is characterized in that it is carried out for 5 to 6 hours.

In addition, in an embodiment of the present invention, the extract obtained in (4) contains 1300 to 1850mg/L of chlorogenic acid.

The features and advantages of the method for extracting low-temperature coffee beans according to the present invention will be described as follows.

First, in the process of preparing the coffee bean extract, the roasting time is adjusted to the shortest time, and it is rapidly cooled to room temperature immediately after the first pop (cracking) after roasting, so the weak chlorogenic acid at high temperatures is not destroyed much, and almost all of the chlorogenic acid remains as it is.

In addition, in order to facilitate the extraction of the chlorogenic acid, unlike the conventional cold brew extraction method, the elution amount of chlorogenic acid can be secured as much as possible by controlling the appropriate tamping and powderiness and extracting at low temperature for a certain period of time at room temperature. The amount of caffeine eluted can be reduced by using the room temperature extraction method instead, and the content of chlorogenic acid can be significantly increased by up to 20 times compared to the existing Dutch-type coffee compared to the conventional Dutch coffee method. It is possible to prepare coffee that is effective in

1 is data showing experimental results according to an experimental example of the present invention.

Low temperature coffee beans extraction method according to the present invention

(1) roasting coffee beans at a temperature of 175 to 179°C for 8 to 10 minutes using a roasting machine;

(2) discharging the beans within 2 minutes after the first pop starts in the roasting step, and cooling the beans to a temperature of 10 to 20°C within 2 minutes after discharging;

(3) grinding the cooled beans using a grinder, but grinding the ground so that the size of the ground particles is mesh 3; And

(4) putting the pulverized coffee bean powder into an extractor and performing tamping once and then extracting at a low temperature using a temperature of 18 to 20°C.

Hereinafter, each of the above steps will be described in detail.

1. Coffee Bean Roasting Stage

First process the green coffee beans (processed by the wet method) and perform pre-roasting.

In general roasting, the first pop occurs at about 183~185℃, which is the general starting temperature of roasting, and then the pop occurs sequentially at a temperature of about 200~220℃ and 220~240℃ while raising the temperature. .

However, when performing multiple pop-ups using such a high temperature, there is a problem that the surface of the coffee beans may be burned and the epidermis may fall off, thereby generating a bitter taste.

In the present invention, the pop occurs only once and the pop temperature is also performed only for a short time in the range of 175 to 179°C, which is a relatively low temperature range.

In the present invention, the roasting time is preferably carried out only for 8 to 10 minutes at the temperature.

In addition, immediately after the roasting, the temperature is rapidly cooled to cool the beans. Specifically, the coffee beans are discharged within 2 minutes after the start of the first pop, and rapidly cooled to a temperature of about 10 to 20°C within 2 minutes after discharging. In such a temperature and time range, effective preservation of active ingredients, particularly chlorogenic acid, inside the beans can be effectively achieved.

In addition, if rapid cooling is not performed immediately after roasting, the cooling time will be lengthened. In this case, since the degree of roasting continues due to the internal heat that the roasted beans hold, the internal active ingredients may be destroyed. It is characterized in that the active ingredient is preserved by rapid freezing after roasting.

2. Coffee Bean Grinding Step

Next, the roasted coffee beans are crushed finely to obtain coffee bean powder. This step is a step for increasing the surface area of the coffee beans to be advantageous for extraction, and the powder is prepared using a grinder so that the size of the pulverized particles is about mesh 3. In this case, prior to manufacturing the powder, a drying step may be performed first in order to reduce the moisture content.

In this case, in the roasting step, various types of green beans may be roasted and then blended.

For example, Ethiopian Arabica coffee beans, Guatemala Arabica coffee beans, and Brazilian Arabica curry beans can be individually roasted and blended.

Blending is preferred when the hand drip extraction method is excluded because the taste can be harmonized by such blending.

3. Extractor input stage

This is a step of introducing the coffee bean powder and extraction solvent obtained above into an extractor.

The extractor is generally configured to include a supply unit including a pump, an extraction unit including a warming device, a separation unit for separating the coffee stock solution from coffee beans, a storage unit for storing the separated coffee stock solution, and the like.

In the present invention, water is used as the extraction solvent, but purified water is usually used.

When the coffee bean powder is filled in the extraction part including the heating device, tamping is performed by applying a weak force, preferably, tamping of a weak degree is preferably performed by dividing about 5 to 8 times. It is preferable not to perform tapping. In the case of tamping, the coffee bean powder becomes dense and the passage time of the extraction solvent is lengthened, so it is effective to increase the extraction amount of chlorogenic acid, but if tapping is performed in the middle, the density is collapsed due to tapping, and the extraction solvent is broken through the point Since it can pass quickly, there is a problem that the extraction efficiency is deteriorated.

In this step, the extraction time is preferably performed for about 5 to 6 hours for chlorogenic acid extraction efficiency.

In this step, the extractor includes a warming device, but it is preferable to proceed at a low temperature while maintaining the surroundings under a room temperature condition, that is, about 18 to 20°C without performing separate heating. This is because the destruction of active ingredients such as chlorogenic acid and protein occurs and a large amount of caffeine is eluted.

In addition, since heating for extraction is not performed in the present invention, a separate cooling time is not required.

The present invention prepares the coffee bean extract in the same manner as described above, and can be consumed as it is or diluted and ingested.

In addition, in order to increase long-term storage or convenience in handling of the intaker, it may be sealed and packaged in capsules to prepare capsule coffee.

The capsule coffee as described above may be prepared by filling the capsule with the coffee bean extract obtained above and capping the capsule to seal the internal components so as not to leak out. In addition to the coffee bean extract obtained above, the capsule may be prepared by additionally including cream, grain, liquor, fruit, sugar, syrup, milk, flavoring ingredients, and the like.

The coffee bean extract prepared according to the present invention uses a room temperature extraction method, and by setting the conditions of the roasting step to facilitate preservation of active ingredients, especially chlorogenic acid, there is little loss of active ingredients such as glogenic acid and protein, and due to low temperature extraction It is possible to make coffee that is not high in caffeine. Therefore, a large amount of chlorogenic acid can be ingested even with a small intake, and the intake of caffeine can be reduced, which is effective for the health and diet of modern people.

Hereinafter, the present invention will be described in more detail based on the following examples, but the scope of the present invention is not limited by the following examples.

[Example 1]

1. Experimental materials

Each green bean used in this experiment was purchased from GSC, a Korean green bean importer, and is a 2016 new crop, and green beans from Ethiopia, Guatemala, and Brazil processed by a washed/wet dry process. After pre-roasting, a sample was extracted by the method of blending. Its characteristics are shown in Table 1 below.

country rank area kind Processing method Ethiopia G1 Guji Eguabay arabica washed Guatemala SHB Gen, Antijua FincaBella Carmona arabica washed Brazil NY2 Cerrado arabica washed

2. Preparation of sample

In order to have the same quality ingredients, the size of the green beans was selected to be uniform, and defects and quakers were strictly removed before and after roasting.The roasting machine was manufactured by IMEX in Korea,'Imax Smart 1500 (IMEX Smart1500). Korea)', and the heat source is a 100% halogen roaster that uses electricity.

In general, in the case of hand drip extraction method, single origin (single origin) is preferred, but in most extraction methods except for this, blending is performed to achieve harmony of taste. In this experiment, in order to control experimental variables, 333 g of the above three types of beans were blended, and the weight was adjusted to 100 g for each sample, and used in the experiment. The method of'blending after pre-roasting' was chosen. According to the manual of the SCAA (Specialty Coffee Association of America: American Specialty Coffee Association),'Agtron No' was applied and all three types were discharged at the end of the first crack. It was in the'High' stage before and after Agtron No #65 according to the SCAA manual. The preheating temperature of the drum was set to 232℃, and the roasting completion time was completed in about 8 to 9 minutes after the green beans were added. Subsequently, the beans were rapidly frozen to room temperature (about 20° C.) within about 1 minute after the beans were discharged, and after the roasting was completed, degassed for 12 hours, and extraction was started. minute

The chain was made of a Taiwanese electric grinder “FEIMA 600N”, and the grinding thickness was crushed with mesh 3, which was similar to the particle size of ordinary sugar.

3. Extraction method

The Dutch extraction tool was a My Dutch 550 (My Dutch 550, Hured, Korea) model, and the samples were pulverized and tamped using 100 g of three kinds of blended beans and 500 mL of purified water. Twelve kinds of Dutch stock solutions of 400 mL of each extracted stock solution with different extraction parameters were obtained. The extraction environment was 500 mL of water at room temperature (19℃ at the time of measurement) and the air temperature in the extraction space was also operated at 19℃ by operating the air conditioner in a closed space. Extracted. Among the coffee extraction methods, the espresso extraction method and the Dutch extraction method include a step of chopping (tamping) ground coffee before contact with water, which affects the time the water passes through the coffee, and as a result is extracted. It leads to a difference in the content of coffee ingredients.

Accordingly, in this experiment, in order to examine the difference in the chlorogenic acid content according to the control of the extraction parameters, the parameters for sample extraction were divided into 6 groups A and B, respectively. In group A, the difference in grind thickness and weak tamping (the surface of the coffee contained was flat and chopped 8 times only with a weak strength of quality), and in the other group B, the same grind thickness as in group A.

A difference was made, but no tamping was performed. The process is shown in Table 2.

division Contents Extraction tool Hured My Dutch 550 Bean consumption 100 g/ea Extraction water Purified 19℃ water 500 mL / ea Extraction environment Operate air conditioner in a closed space and maintain 19℃ Amount of extraction 400 mL / ea Extraction time Average 5 hours 46 minutes

4. Chlorogenic acid analysis

The amount of chlorogenic acid in coffee was analyzed using the High Pressure Liquid Chromatograph (HPLC) method, which measures the content of organic compounds in a solution by separating them, and the instrument was Ultimate3000 (Thermo Dionex, USA). Was used. The extracted liquid coffee was filtered through a 02 ㎛ syringe filter and then HPLC

It was injected into the device and analyzed, and the conditions are as shown in Table 3 below.

Chlorogenic acid contained in the sample by analyzing the standard product (100, 50, 10, 1 mg/L) for each concentration under the above conditions to obtain the regression curve equation, and substituting the area value obtained by analyzing the sample. The concentration of was calculated.

division Contents Column VDSpher C-18 column (VDSoptilab Germany 6*250,5 ㎛) Detector 280 nm, 340 nm (190-400 nm DAD scanning) Flow rate 08 mL/min Injection volume 10 μL Mobile phase Buffer A(03%TFA in DW), Buffer B(Acetonitrile) Gradient Time(min) A(%) B(%) 0 90 10 25 40 60 30 0 100 35 0 100 36 90 10 40 90 10

5. Results analysis

In this study, the chlorogenic acid content of each coffee sample obtained by the cold brew (Dutch) extraction method is shown in FIG. 1.

As a result of examining the difference in the content of chlorogenic acid by adjusting the variables of'Grinding thickness difference' and'Presence or absence of compaction operation (tamping)' under the premise that coffee ingredients are brought as much as the connection time with water during the extraction process of the Dutch extraction method, It was verified that a relatively smaller amount of chlorogenic acid was extracted from group B, which omitted the compaction operation, than group A. This is based on the grounds that the coffee component is brought as much as the water connection time, and the relationship between the coffee and water contact time and the amount of chlorogenic acid extraction is directly proportional.

In addition, when looking at the amount of chlorogenic acid extraction due to the difference in the grinding thickness, it can be observed that the larger the grinding thickness, the faster the flow of water and the shorter the contact time with the coffee. Could As a result, it can be seen that the coffee grind thickness is inversely proportional to the extraction amount of chlorogenic acid, and the intensity of tamping is directly proportional to the extraction amount of chlorogenic acid.

Looking at the analysis results of 12 samples with controlled extraction conditions, the time when the first coffee was extracted after the extraction water contacted the coffee was inversely proportional to the grinding thickness, and the result was directly proportional to the presence or absence of compaction. , The final time until obtaining the final 400 mL of extracted coffee was not necessarily proportional to the relationship.

In other words, as a result of examining the difference in chlorogenic acid content by adjusting variables for the presence or absence of grinding mesh and tamping during the Dutch extraction process, the result is inversely proportional to the grinding thickness, and is directly proportional to the presence or absence of compaction. The result of was confirmed. This means that the thinner the grind and the more compaction is performed, the longer the contact time between coffee and water is, and the extraction of chlorogenic acid increases. In this experiment, the maximum amount of chlorogenic acid extracted was 1,812.5 mg/L when crushing mesh 3 and weak tamping were performed, which is about 90-110 chlorogenic acid content in coffee prepared by the general cold brew method. Considering that it is mg/L, this is a result of about 20 times improvement in chlorogenic acid content.

As described above, the coffee bean extract prepared by the method according to the present invention retains the taste and aroma of cold brew coffee as it is, while the active ingredient of the coffee beans, especially the content of chlorogenic acid, is remarkably high, while the content of caffeine is It is expected to be very effective in the health and diet of modern people as it can be made low in coffee.

In the above, the present invention has been described with reference to specific preferred embodiments, but the present invention is not limited to the above-described embodiments, and within the scope of the technical spirit of the present invention, those skilled in the art. Various changes and modifications may be made by the person.

Claims (5)

(1) roasting coffee beans at a temperature of 175 to 179°C for 8 to 10 minutes using a roasting machine;
(2) discharging the beans within 2 minutes after the first pop starts in the roasting step, and cooling the beans to a temperature of 10 to 20°C within 2 minutes after discharging;
(3) grinding the cooled beans using a grinder, but grinding the ground so that the size of the ground particles is mesh 3; And
(4) adding the pulverized bean powder to an extractor and performing tamping once and then extracting at a low temperature using a temperature of 18 to 20°C;
As a method for extracting low-temperature coffee beans, characterized in that it comprises,
In the above (1), the roasting condition is No. when applying the Agtron No. of SCAA (American Specialty Coffee Association). 65 condition is applied so that it is discharged at the end of the first crack,
It characterized in that it further comprises the step of blending before grinding the cooled coffee beans in (3),
In (1), the coffee beans are blended after pre-roasting using green beans from Ethiopia, Guatemala and Brazil processed by a wet method, but the heat source of the roasting machine is a 100% halogen roaster, and the roasting degree of each green beans is SCAA ( Specialty Coffee Association of America:'Agtron number' is applied according to the manual of the American Specialty Coffee Association), and all three types are discharged at the end of the first crack, but in the'High' stage before and after Agtron No #65 according to the SCAA manual. It is discharged at the time it belongs, rapidly cooled to 20°C within 1 minute after discharge, and extracted after 12 hours degassing after roasting is completed.
For the extraction environment, 400 mL of Dutch stock solution was extracted over 5 hours and 46 minutes while maintaining the atmospheric environment at 19° C. using 500 mL of water at 19° C.,
The content of chlorogenic acid is measured using the Dutch stock solution, but the extracted liquid coffee is filtered through a syringe filter, and the area value of the peak obtained by analyzing the standard product (100, 50, 10, 1 mg/L) for each concentration is returned. The concentration of chlorogenic acid in the sample is calculated by comparing the area value obtained by obtaining the curve equation and analyzing the extracted liquid coffee sample.
Low-temperature coffee beans extraction method, characterized in that the chlorogenic acid concentration of the liquid coffee obtained by the above method exhibits a result of 1.812.5 mg/L. delete delete delete delete

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