KR102203267B1 - method of manufacturing natural fermentation smoke coffee bean - Google Patents

Abstract

The present technology relates to a method for producing natural fermented smoked coffee beans. The method for producing a natural fermented smoked coffee bean of the present technology includes the steps of fermenting a mixed material consisting of a combination of rye flour, water, and green beans; Roasting the fermented material to prepare a coffee bean; And smoking the coffee bean with smoke chips in a smoker containing charcoal.

Description

Method of manufacturing natural fermentation smoke coffee bean {method of manufacturing natural fermentation smoke coffee bean}

The present invention relates to a method for manufacturing a natural fermented smoked coffee bean, and more specifically, to a method for preparing a natural fermented smoked coffee bean using smoked chips and rye flour.

Coffee is made by roasting seeds (green beans, green beans) in a coffee tree (cherry) and extracting its ingredients using water.

Coffee roasting refers to roasting green beans by applying heat. In general, changes in taste and flavor can be subdivided into 9 stages depending on the degree of roasting. The taste of coffee varies depending on the temperature, time, and speed of roasting, but usually the sour taste is strong until cinnamon roasting, and when the roasting proceeds, the green beans become dark brown as caramelization proceeds, and full city roast (Full City roast). When it reaches Roasting), a rich flavor with light acidity and sweetness appears. After French Roasting, the sour taste almost disappears and the bitter taste is felt. If roasting more than that, the taste of burnt and burnt taste occurs.

In the roasting process, the sour, sweet, and tan tastes are properly harmonized, so coffee has a unique flavor enjoyed by people around the world.

Since coffee may have different flavors depending on the country of origin, new flavors of coffee are developed by appropriately mixing them. It's called blending coffee. At this time, the taste and aroma may differ depending on whether you mix in the green bean condition or in the roasted coffee bean condition.

In addition, in the existing roasting process, there is a risk of rancidity due to the expression of oily ingredients inside the coffee bean. Therefore, the roasted coffee bean is placed in a vacuum container or vacuum bag and vacuum-packed to prevent rancidity, while maintaining a constant temperature within a fermentor. There are also ways to improve the flavor of coffee by aging it for a period of time. For example, the roasted coffee beans are vacuum-packed and aged for 3 days in a fermentor maintained at about 40°C, thereby improving the flavor of coffee compared to coffee beans aged for 3 days in a general container at room temperature.

Coffee having various tastes and aromas has been produced through the roasting process, blending process, or fermentation process in this way. However, considering the diversification of lifestyles and preferences of modern people who pursue small but certain happiness, it is still insufficient to satisfy the needs of consumers only with the aroma of the existing coffee itself.

It is very important to maintain the deep and rich aroma of beans for a long time as it must have a good flavor.In general, the storage period for the optimal flavor of roasted beans is only about 30 days, so quality coffee is continuously supplied to consumers. It is not easy to supply.

In addition, since the fermentation process is a complex and difficult process that proceeds by interaction with various bacteria and is greatly affected by the surrounding environment such as temperature and time, it is not easy to properly apply the fermentation process to coffee beans. A lot of research in related fields is needed.

The inventor of the present invention came to complete the present invention after long research and trial and error in order to solve these problems.

An embodiment of the present invention provides a method for producing a naturally fermented smoked coffee bean that satisfies various preferences of consumers and increases the storage period of the optimum aroma of beans.

Meanwhile, other objects not specified of the present invention will be additionally considered within a range that can be easily deduced from the following detailed description and effects thereof.

A method for producing a natural fermented smoked coffee bean according to an embodiment of the present invention comprises: fermenting a mixed material consisting of a combination of rye flour, water and green beans; Roasting the fermented material to prepare a coffee bean; And smoking the coffee bean with smoke chips in a smoker containing charcoal.

The mixed material may be a mixture of rye flour: water: green bean in a weight ratio of 4.1:3:10.

In the fermenting step, the mixed material may be fermented for 24 to 48 hours at a temperature of about 32° C. and a humidity of about 80%.

Prior to the roasting step, drying the fermented material may further include, and the drying step may dry the fermented material for 7 to 10 days in a shaded place.

The smoking barrel includes one area on which charcoal is placed and another area on which smoke chips separated by the one area and the partition are placed, and the roasted coffee bean may be placed on a smoking net disposed on the other area to be smoked.

In the step of smoking, the smoking time may be performed for 10 minutes to 60 minutes in a range in which the temperature of the smoker is 120°C.

The smoking step varies the smoking time according to the temperature of the smoker, and smokes for 10 to 20 minutes when the temperature of the smoker is about 160 °C, and 20 to when the temperature of the smoker is about 140 °C. It smokes for 30 minutes, and when the temperature of the smoker is about 120°C, it can be smoked for 30 to 60 minutes.

The step of taking the smoked coffee bean out of the smoking pipe and cooling it; further includes, and the cooling state is taken out of the smoking net so that the smoked coffee bean can remain placed on the smoking net when smoking It can be cooled in place.

The step of aging the cooled coffee bean; further includes, wherein the aging step may be aged for 2 to 3 days by putting the cooled coffee bean in a sealed container.

This technology can provide a natural fermented smoked coffee bean manufacturing method that satisfies various preferences of consumers by adding smoked, fire, and fermented flavors to coffee beans using smoked chips and rye flour.

In addition, the present technology can provide a method of manufacturing a natural fermented smoked coffee bean that increases the storage period of beans that produce the optimum taste and aroma.

In addition, the present technology can provide a method for manufacturing a naturally fermented smoked coffee bean having a soft flavor by adding acidity that is harmonious with the bitter aroma of roasted coffee beans.

In addition, the present technology can provide a method of manufacturing a natural fermented smoked coffee bean that satisfies the various tastes of modern people by adjusting the balance of the key elements of coffee aroma, such as new, simple, and bitter aromas and adding a savory aroma.

1 is a flow chart illustrating a method of manufacturing a natural fermented smoked coffee bean according to an embodiment of the present invention over time.
Figure 2 shows a schematic cross-sectional view of a smoke tube showing a smoke research tank according to an embodiment of the present invention.
Figure 3 shows a schematic plan view of the smoking pipe excluding the lid of the smoke tube representing the research tank according to the present invention.
The accompanying drawings are exemplified by reference for an understanding of the technical idea of the present invention, and the scope of the present invention is not limited thereto.

In the following, the most preferred embodiment of the present invention will be described. In the drawings, thickness and spacing are expressed for convenience of description, and may be exaggerated compared to actual physical thickness. In describing the present invention, known configurations irrelevant to the gist of the present invention may be omitted. In adding reference numerals to elements of each drawing, it should be noted that only the same elements have the same number as possible, even if they are indicated on different drawings.

1 is a flow chart illustrating a method of manufacturing a natural fermented smoked coffee bean according to an embodiment of the present invention over time.

As shown in Figure 1, the natural fermentation smoke coffee bean manufacturing method is fermentation step (S110), drying step (S120), roasting step (S130), smoking step (S140), cooling step (S150) and aging step (S160) ).

First, in step S110, a mixed material consisting of a combination of rye flour, water, and green beans is fermented.

Step S110 corresponds to a process of naturally fermenting green beans. This gives the green bean a fermented scent, and a unique and unique acidity can be added.

At this time, fermentation is similar to making wine. Just as yeast bacteria settle on the outer surface of grapes during wine production and fermentation proceeds, natural yeast bacteria derived from rye flour settle on the surface of green beans to ferment.

The mixed material may be a mixture by weight ratio of rye flour, water, and green beans in a weight ratio of 3.9 to 4.1:2.9 to 3.1:9.0 to 11.0. Preferably, it can be mixed in a weight ratio of 4.1:3:10. For example, 390 to 410 g of rye flour, 290 to 310 g of water, and 900 to 1100 g of green beans may be mixed. The mixed material can be fermented in a closed container to prevent the propagation of aerobic bacteria (such as E. coli).

If the weight ratio of rye flour exceeds 4.1 with respect to the weight ratio of water and green beans described above, bacterial propagation may become excessively active. The killing of bacteria is increased and the original coffee aroma drops. On the contrary, if the weight ratio of rye flour is less than 3.9, the bacteria may be insufficient or the nutrients of the bacteria may be insufficient, which is disadvantageous to the creation of a bacteria development environment for natural fermentation.

When the weight ratio of water to the weight ratio of the green beans and rye flour exceeds 3.1, the subsequent drying process is too long to delay the entire manufacturing process. If it is less than 2.9, there is a disadvantage in creating an environment for developing bacteria for natural fermentation due to insufficient moisture.

When the weight ratio of green beans to the weight ratio of the rye flour and water exceeds 11, the ratio of green beans is too high, so that a sufficient amount of fermented beans cannot be obtained. If it is less than 9, there is a problem of lowering the production of fermented green beans.

According to an embodiment of the present invention, in step S110, the fermentation environment may be adjusted to a temperature of about 30 to 34°C and a humidity of about 70 to 90%. Preferably it can be adjusted to a temperature of 31 to 33 ℃ and a humidity of 75 to 85%. More preferably, it can be controlled at a temperature of 32° C. and a humidity of 80%. Step S110 may be performed in a fermentor (such as a chamber) capable of controlling temperature and humidity.

In an environment lower than 30℃, the fermentation process is delayed and productivity decreases. In an environment exceeding 34℃, fermentation proceeds relatively quickly, making it difficult to control the fermentation process. At a humidity lower than 70%, water loss in the mixed material may occur due to evaporation, and at a humidity higher than 90%, there is a problem that the amount of water in the mixed material increases.

In this fermentation environment, fermentation can proceed for 24 to 48 hours.

If fermentation proceeds longer than 48 hours, the sour taste becomes too strong. According to the experimental example, it was confirmed that excessive acidity was added in the case of coffee beans applied for 4 to 5 days as the fermentation time. If you want to produce coffee beans with very strong acidity depending on your preference, you may proceed for more than 24 hours, but in this case, the beneficial bacteria may be killed by the acid produced by itself, so it is necessary to maintain a fermentation environment not exceeding 48 hours. It is important. That is, the period of protection for beneficial bacteria of natural fermented coffee beans is set to a maximum of 48 hours, and the fermentation process is performed. It is important to set the protection period for the natural fermented Kirby Bean as well as the beneficial bacteria die after 7-10 days of kimchi lactic acid bacteria.

If the fermentation proceeds for less than 24 hours, the fermentation process of rye flour is insufficient and the desired amount of fermented species cannot be obtained.

Next, in step S120, the material fermented in step S110 is dried.

The above-described step (S110) corresponds to a process that contains a large amount of water by itself, and therefore, the green bean has absorbed water, so it is necessary to properly dry the fermented green bean.

According to an embodiment of the present invention, it may be carried out for 7 to 10 days in an indoor room temperature environment. Direct sunlight increases the temperature of the fermented material to make it difficult to control the fermentation process, so it is preferable to proceed in a shaded place.

If drying is performed for less than 7 days, the moisture content is excessive, making it difficult to control the degree of subsequent roasting. In order to reduce the high moisture content to an appropriate level, a high amount of heat must be applied during the roasting process, which makes it difficult to control the degree of roasting. Since the most basic acidity, sweetness, and bitterness of coffee aroma are determined according to the degree of roasting, it is essential to dry it to have an appropriate moisture content before roasting. If drying takes place longer than 10 days, there is a risk of rot or mold due to the high moisture content of the fermented green bean itself. This is directly connected to the decrease in productivity.

On the other hand, some of the rye flour, which served as a fermented species in the drying process, may come off, and some remain attached to the fermented green beans. If an excessive amount of rye flour remains in the subsequent roasting step, it may interfere with the roasting process and thus can be removed appropriately.

At this time, it is preferable to apply a separation method using wind or size (a method using a height or step) so that water does not seep into the dried green bean again.

Subsequently, in step S130, a coffee bean is manufactured by roasting the material dried in step S120. It can be done in a roaster. It may be a semi-hot air type roaster or the like.

According to an embodiment of the present invention, the roasting process may be performed at a level of 55 to 85, assuming that the entire process is 100. It may correspond to the roasting process after the first pumping has occurred and just before the second pumping has occurred. That is, it may be after the first crack and before the second crack.

For roasting less than 55, the acidity of the fermentation flavor itself is added to the original acidity of the coffee, so the proportion of acidity may be excessively high. It is difficult to achieve the overall balance between sweet and tan taste. In addition, coffee beans roasted at a low level are relatively easily affected by a subsequent heating process (ie, smoking process), and there is a concern that the fragrance profile may be broken. Roasting of more than 85 can suppress fermented or smoked flavors due to increased dominance of the tanhyang, so the roasting level for natural fermented smoked coffee beans is preferably 55 to 85.

In the roasting process, fermented green beans originate from rye species, so the natural flavor of rye flour is added to the coffee beans.

Moreover, in the roasting process, since rye flour attached to or mixed with fermented green beans is present, it can be roasted with green beans to add more savory flavor to coffee beans.

The fermented flavor according to an embodiment of the present invention suppresses the strong bitter or burnt flavor of the beans during the roasting process to have a soft flavor.

As shown in the steps (S110 to S130), according to an embodiment of the present invention, the fermentation step (S110) is performed before the roasting step (S130). The fermentation process is carried out for green beans (green beans). In other words, it is fermented before roasting. It is to ferment green beans before coffee beans. A unique acidity is added to the green beans through the fermentation process, and the unique scent of rye permeates the kervi bean during the roasting process, adding a savory flavor. In other words, the acidity of fermentation and the aroma of rye are added. It softens the bitter or burnt taste of roasted coffee and adds a savory aroma to deliver a variety of flavors and textures to the drinkers.

In the case of fermenting coffee beans that have already been roasted, the flavor of coffee can be enriched. However, the method according to an embodiment of the present invention applies fermentation more actively to the coffee bean manufacturing process in that it directly ferments green beans. Green beans are more suitable for fermentation environments because the moisture content of green beans is 5% higher than the beans after roasting, as high as 15%. It is more advantageous to add fermented flavor to the beans.

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Accordingly, according to an embodiment of the present invention, various control factors in the fermentation process are treated as important factors in determining coffee flavor. Ingredient formulation, fermentation temperature, fermentation humidity and fermentation time are important, and the drying process is also important after fermentation is finished and before roasting.

Hereinafter, a process of smoking the natural fermented coffee bean obtained by the above-described steps (S110 to S130) will be described.

Meanwhile, a process of cooling the coffee beans roasted in step S130 may be performed before performing the following smoking process. For example, a process of cooling to room temperature may be performed.

With continued reference to FIG. 1, in step S140, the natural fermented coffee beans prepared in the steps S110 to S130 are smoked together with smoke chips in a smoker containing charcoal.

In step S140, charcoal is put in the smoking container, smoking chips are put next to the charcoal, and natural fermented coffee beans are placed thereon to smoke. Hereinafter, for convenience of description, the natural fermented coffee bean may be simply referred to as a coffee bean.

Step S140 corresponds to a process of coating the coffee bean with smoke. That is, it corresponds to a smokey coating process. Smoked coffee beans are manufactured by coating the coffee beans with smoke scent, and the smoking environment including the smoking research tank, smoking temperature and smoking time plays an important role. In addition, the cooling environment after smoking is also important. It looks at in more detail below.

A smoking pipe 100 representing a hoon research group according to an embodiment of the present invention is shown in FIG. 2. Figure 2 is a front view of the smoker, Figure 3 shows a plan view of the smoker, respectively. In FIG. 3, for convenience of explanation, the lid is excluded.

As shown in FIGS. 2 and 3, the smoking tube 100 may include one area R1 in which the charcoal 10 can be placed and another area R2 in which the smoking chip 20 can be placed. . It may further include a partition 110 that separates one region R1 from the other region R2. The partition 110 prevents burning of the smoke chips by preventing the charcoal and the smoke chips from directly contacting each other. Step (S140) is not a process of directly burning the smoked chips with charcoal, it is enough to put it next to the charcoal and indirectly receive the heat to make only smoke. Meanwhile, in the present invention, an embodiment in which charcoal and smoked chips are separated from each other by a partition, but is not limited thereto, and the charcoal and smoked chips are physically wrapped in the smoker, such as wrapping the smoked chips with aluminum foil. It is enough if it is to separate them.

With continued reference to FIGS. 2 and 3, the smoking tube may further include a smoking net 120 disposed on the other area R2. The coffee bean (B) is placed on the smoking net 120 and smoked. The smoker may further include a lid 130. The inside of the smoker is blocked from the outside by the lid, so that the smoke coating environment can be created.

Smoked chips may be used in a dry state, or in a wet state after soaking in water for 30 to 60 minutes. The latter has the advantage of getting more smoke by soaking water.

For smoking chips, apple tree, cherry tree, vine, mulberry tree, pear tree, or peach can be used. You can use oak, hickory, mesquite, acacia, or walnut. The materials constituting the former group are relatively soft, and the materials constituting the latter group are relatively strong. In addition, for smoking chips, you can use statistic peel, jujube tree, licorice, fruit peel (orange, lemon, grapefruit, apple, ginger, etc.), black tea, and jasmine. Since the taste and aroma of coffee differs according to the type of smoked chips, and the storage period of coffee beans varies according to the smoking time, it is possible to appropriately select and apply smoked chips according to the needs of users.

On the other hand, regardless of the type of smoking chip, the smoking time is preferably carried out within 60 minutes. Smoking beyond 60 minutes can reduce the original taste of coffee.

In addition, the temperature of the smoker preferably has a temperature of 120 ℃ ~ 160 ℃. Temperatures lower than 120°C are detrimental to the composition of the smoke coating environment due to insufficient smoke, and temperatures higher than 160°C can burn smoke chips and add bad flavors such as coal. On the other hand, the air temperature inside the smoker is about 10 to 20°C higher than the temperature of the smoker, and the temperature of the smoker used in the present invention may be the highest temperature measured when the smoker is sufficiently heated into charcoal.

According to an embodiment of the present invention, when the temperature of the smoker is about 160 ℃ it can be smoked for 10 to 20 minutes. If the temperature of the smoker is lower than this, about 140℃, you can smoke for 20 to 30 minutes. If the temperature of the smoker is lower than about 120℃, you can smoke for 30 to 60 minutes. In this way, the smoking time is different depending on the temperature of the smoker. If the smoking time is short, such as 10 minutes, smoke should be made in a short time to coat the coffee bean with enough smoke, so make sure that there is a lot of heat from the charcoal, and if the smoking time is long, such as 60 minutes, slowly Smoke scent can be coated evenly on the coffee bean, so make sure to add smoking chips after the heat of the charcoal is sufficiently reduced.

Subsequently, in step S150, the coffee bean smoked in step S140 is taken out from the smoker and cooled.

The smoked coffee beans can be sufficiently cooled by leaving them at room temperature for about an hour in a shady place.

At this time, the coffee bean placed on the smoking net 120 is cooled as it is. In other words, without scattering the coffee beans with tools or hands (without an act such as thinning to cool quickly), they are taken out and cooled as they are placed on a smoking net when smoking. In other words, take out the coffee bean as it is with the smoking net and cool it down to room temperature.

Until the cooling is completely finished, it is a state before the smoke is completely coated on the coffee bean, and it may correspond to a state where the smoke remains only on the outer surface of the coffee bean.At this time, it is difficult to form an even coating layer if the coffee bean moves due to external force. . Smoke can be concentrated or blasted to one side, causing a partially uncoated area.

Therefore, it is preferable that the worker grabs a part that can be held by hand, such as the wall part (W) provided in the smoking net, and then takes it out of the smoker and cools it.

Next, in step S160, the coffee beans cooled in step S150 are aged.

According to an embodiment of the present invention, the cooled coffee bean may be put into a sealed container and aged for 2 to 3 days.

Step (S160) prevents rancidity due to contact with air of oil that may ooze to the surface of the coffee beans. It also allows carbon dioxide inside the beans to be discharged.

During this aging period, the oil and aroma components in the cells of the beans are combined and harmonized to establish a place, and the smoked aroma added to the beans and the fire scent derived from charcoal according to an embodiment of the present invention create harmony with the coffee taste. Make it happen. In addition, in accordance with an embodiment of the present invention, the fermentation fragrance of the rye species added to the beans and the savory aroma of the rye are in harmony with the coffee taste.

Since the aging period shorter than 2 days is difficult to sufficiently harmonize the oil and flavor components of the beans, and the aging period longer than 3 days delays the entire manufacturing process by unnecessary time increase without a significant effect on the aroma, according to an embodiment of the present invention It is preferable that the natural fermentation smoked coffee bean is aged between 2 and 3 days.

Thereafter, a hole is made in an airtight container so that it can communicate with the outside air and stored at a low temperature (for example, about 5℃) to keep it fresh.

Hereinafter, the present invention will be described in more detail through examples. However, it is not limited thereto.

[Example]

410 g of rye flour, 300 g of water and 1 kg of green bean were prepared, and all ingredients were mixed and fermented for 36 hours at a temperature of 32° C. and a humidity of 80%. It proceeded in a fermentation room in which temperature and humidity can be controlled, and the sealed state was maintained to prevent the propagation of various bacteria.

After fermentation, it was dried in a shady place for 10 days. After that, the skins of the green beans and the excessive amount of rye powder were removed by kneading. In addition, a step was carried out once to remove the rye powder.

The fermented green beans prepared in this way were roasted. When the roasting process was set to 100, it proceeded to the level of 70. The color change proceeding to brown was visually checked and proceeded until the second pumping occurred.

The roasted coffee beans were left at room temperature to cool.

Charcoal and smoke chips were put in the smoker, and after confirming that the temperature of the smoker had reached 140℃, the coffee beans were smoked on the smoked chips using a smoking net. The lid was covered and the smoking time was maintained for 20 minutes.

500g of statistic skin was used as a smoked chip, and it was used as it was in a dry state without a separate process of soaking in water.

The lid was opened and the smoked coffee bean was pulled out as it was placed on the smoking net. In this process, care was taken to keep the coffee bean in its original state without being disturbed. The cooling process was performed for 1 hour in a shaded place as it was placed on a smoking net.

The smoked coffee beans cooled to room temperature were well put in an airtight container and aged for 3 days. After that, an air hole was pierced in the airtight container and stored for 30 days.

The natural fermented smoked coffee beans prepared in the above example were ground and extracted by filtration, and the sensory evaluation was evaluated by 5 points (5 points = very good; 4 points = good; 3 points = moderate; 2 points = bad; 1 point = very bad) and expressed as follows. The sensory evaluation was tested for each of 150 male and female evaluation personnel and expressed as an average value. As a comparative example, coffee extracted by filtration by grinding ordinary beans to which the fermentation process and the smoking process were not applied was used. Coffee from companies A, B, C, and D, which are well known in Korea, was used.

division flavor incense Texture Overall acceptability Invention example 4.6 4.8 4.6 4.7 Comparative Example A 3.5 3.7 4.1 3.9 Comparative Example B 3.4 3.9 3.3 3.4 Comparative Example C 2.7 2.8 3.1 3.0 Comparative Example D 3.1 3.2 2.8 3.2

Coffee prepared with naturally fermented smoked coffee beans according to an embodiment of the present invention shows superior results compared to other products in the sensory evaluation result. It is seen as a result of the deep fermentation scent added by natural fermentation of green beans. In other words, it is judged that the acidity of fermentation and the aroma of rye were added, giving high satisfaction to the drinkers. In particular, it is expected that the unique natural fermentation effect tablet of the present invention could receive a high score by holding the various aromas (new, fragrant, bitter) of coffee, leaving a long aftertaste in the aroma. In addition, subtle cinnamon on the beans It is seen as a result of the addition of incense and fire. In other words, it is judged that the cinnamon scent through the smoking process and the fire scent using charcoal were added to give high satisfaction to the drinkers.

The coffee makers of the comparative example set the expiration date for the beans to be 14, 15, 21, and 30 days, respectively, and thus the beans of Comparative Example A were manufactured within 14 days, and the beans of Comparative Example B were manufactured within 15 days, The coffee beans of Comparative Example C were manufactured within 21 days, and the beans of Comparative Example D were manufactured within 30 days, and the natural fermented smoke coffee beans according to the examples of the present invention were compared with these Comparative Examples. Even though it is the same or more, it can be confirmed that excellent results were received in all evaluation items. This is judged to be due to the fact that the smoking coating made during the smoking process and the cooling process according to the embodiment of the present invention well preserves the coffee flavor.

As described above, the naturally fermented smoked coffee beans manufactured according to an embodiment of the present invention add acidity that harmonizes with the bitter aroma of roasted coffee beans before roasting to have a high flavor. It adjusts the balance of new, simple, and bitter aromas while adding a savory scent to satisfy the various tastes of modern society where coffee is popular. In addition, by adding a smoked scent that allows a variety of scents to be selected to the original coffee scent, the taste of the coffee can be improved by adding more fire scent during the manufacturing process.

Moreover, in the case of manufacturing smoked coffee beans with smoked chips that have a fruity flavor, the fruit flavor of the coffee bean itself can be further doubled, giving more enjoyment to the drinker. In the case of beginners, it is difficult to feel the fruity aroma of the coffee bean itself, which makes it more accessible to beginners.

In addition, during the smoking process, the smoke forms a thin smoke coating layer on the coffee bean, acting as a kind of protective layer, allowing the coffee bean's original aroma to be maintained for a longer time. In other words, it extends the shelf life of coffee aroma.

Although the technical idea of the present invention has been specifically recorded according to the above-described preferred embodiments, it should be noted that the above-described embodiments are for the purpose of explanation and not for the limitation thereof. In addition, those of ordinary skill in the technical field of the present invention will understand that various embodiments are possible within the scope of the technical spirit of the present invention.

10: charcoal
20: smoking chip
100: smoke
110: partition
120: smoking net
130: lid
B: Natural fermented coffee bean
W: wall
R1: One area
R2: other area

Claims (9)

Fermenting a mixed material consisting of a combination of rye flour, water and green beans;
Roasting the fermented material to prepare a coffee bean; And
Including; smoking the coffee bean with smoke chips in a smoker containing charcoal,
The mixed material is mixed in a weight ratio of rye flour: water: green beans in a weight ratio of 4.1:3:10,
In the fermenting step, fermenting the mixed material at a temperature of about 32° C. and a humidity environment of about 80% for 24 to 48 hours,
Prior to the roasting step, drying the fermented material; further comprising,
In the drying step, the fermented material is dried for 7 to 10 days in a shaded place,
The smoker includes one area in which charcoal is placed and another area in which smoking chips separated by the one area and the partition are placed-and the smoking chips generate smoke by receiving the heat of the charcoal -,
The roasted coffee bean is placed on a smoking net disposed on the other area and smoked
In the step of smoking, the smoking time is performed within a range of 120°C to 160°C for 10 minutes to 60 minutes, and
The step of smoking varies the smoking time according to the temperature of the smoker,
When the temperature of the smoker is 160°C, smoke for 10 to 20 minutes, when the temperature of the smoker is 140°C, smoke for 20 to 30 minutes, and when the temperature of the smoker is 120°C, 30 to 60 minutes While smoking,
Taking out the smoked coffee bean from the smoking container and cooling it; further comprising,
In the cooling state, the smoked coffee beans are taken out and cooled in a shaded place so that the smoked coffee beans remain placed on the smoking net as they are during smoking,
Further comprising; aging the cooled coffee bean;
In the aging step, the cooled coffee bean is put in a sealed container and aged for 2 to 3 days, a natural fermented smoke coffee bean manufacturing method. delete delete delete delete delete delete delete delete

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