KR102218767B1 - Method for coffee beans fermentation and container for the same - Google Patents

Abstract

As moisture gradually permeates into the bamboo barrel, nutrients such as minerals, amino acids, and sugars contained in the bamboo, along with nutrients contained in soil such as loess, sand, and volcanic soil, are moved to the inside of the bamboo barrel so that it is absorbed into the green coffee beans. Disclosed is a green coffee bean fermentation method capable of fermenting green coffee beans to obtain fermented coffee with various and unique flavors that have not existed before. The green coffee bean fermentation method includes a filling step of filling green coffee beans in an inner space of a bamboo container having an opening, and sealing the opening so that moisture cannot flow into the inner space of the bamboo container through the opening. In the green coffee bean fermentation method for fermenting the green coffee beans filled in the inner space, wherein the bamboo barrel with the opening is sealed in a clay dough containing moisture or immersed in a liquid material. And a bamboo barrel fermentation step of allowing the moisture in the liquid material to penetrate into the inner space while absorbing the nutrients contained in the bamboo barrel to permeate the green coffee beans in the inner space to ferment the green coffee beans. .

Description

Method for fermenting green coffee beans and fermentation container therefor {Method for coffee beans fermentation and container for the same}

The present invention relates to a green coffee bean fermentation method, and in particular, to a new method of fermenting green coffee beans and a fermentation container therefor.

Recently, high-end specialty coffees such as Specialty coffee, Luwak coffee, and black ivory coffee have been highlighted. Of these, luwak coffee from what the civet cats eat and excrete, and black ivory coffee from what the elephant eats and excreted are a kind of fermented coffee. In particular, in the case of black ivory coffee, it is known that about 33Kg of coffee cherries must be fed to an elephant to obtain about 1Kg of coffee beans, and the price is much higher than that of ordinary coffee.

Fermented coffee as described above is known to have a soft and characteristic flavor due to the breakdown of proteins that give off bitter taste as green coffee beans pass through the digestive system of animals.In addition, the levels of antioxidants, polyphenols and chlorogenic acids, are higher than that of regular coffee. It turns out to be high. However, the method of obtaining coffee using these animals is being antagonized by animal protection groups due to the possibility of animal cruelty.

Using bamboo without using animals, registered “A fermented coffee manufacturing method in which roasted coffee is immersed in the fermentation broth of raw materials selected from bamboo leaves and bamboo shoots, removed and dried, and then fermented for 2 to 4 days at 40 to 50°C” No. 10-1807960 (name of the invention: method for producing fermented coffee, inventor: Youngdong Cho) disclosed in the registered patent publication. The invention of Cho Young-dong is that roasted coffee is soaked in a fermentation broth and fermented in order to prevent the coffee from ruining quickly. The process is very complex and the roasted coffee is fermented, so the freshness is degraded.

In addition, the method of making coffee by making a hole in living bamboo, putting fresh coffee to close the hole, leaving it as it is, cutting the bamboo between 200 and 1000 days, and roasting the cut bamboo in a kiln is published in Publication No. 10-2015-0042560. (Name of the invention: manufacturing of bamboo barrel coffee, inventor: Deokho Jang) disclosed in the published patent publication. Deokho Jang's invention is to simply put fresh coffee in living bamboo for a certain period of time and then roast the coffee with bamboo, so it is difficult to produce coffee of various flavors, and it is difficult for various nutrients to penetrate into the coffee during the fermentation process.

It is an object of the present invention to provide a green coffee bean fermentation method that allows various nutrients to permeate into green coffee beans during the fermentation process to make coffee with a unique flavor.

Another object of the present invention is to provide a method for fermenting green coffee beans that allows the fermentation environment to be variously adjusted to make coffee of various flavors.

Another object of the present invention is to provide a green coffee bean fermentation method capable of infiltrating the green coffee beans to be fermented with a desired flavor or aroma of herbs or nutrients.

Another object of the present invention is to provide a green coffee bean fermentation method that allows the nutrients of bamboo to permeate the green coffee beans to make coffee having a unique flavor.

Another object of the present invention is to provide a fermentation container that can be suitably used in the green coffee bean fermentation method according to the present invention.

The green coffee bean fermentation method according to the present invention includes a green coffee bean filling step of filling green coffee beans in an inner space of a bamboo barrel having an opening, and sealing the opening so that moisture does not flow into the inner space of the bamboo barrel through the opening. In the green coffee bean fermentation method comprising the opening sealing step to ferment the green coffee beans filled in the inner space, wherein the bamboo barrel sealed with the opening is buried in a clay dough containing moisture or immersed in a liquid material. Including a bamboo barrel fermentation step of allowing the green coffee beans to ferment by allowing the moisture in the clay dough or the liquid material to penetrate into the inner space while absorbing the nutrients contained in the bamboo container and soak into the green coffee beans in the inner space. Make up the composition.

Opening the bamboo container to take out the green coffee beans fermented from the bamboo container; And a drying step of drying the green coffee beans taken out of the bamboo container, wherein the fermentation step of the bamboo container bury the bamboo container in the earthen dough containing at least one of sand, ocher, and volcanic soil to , It is preferable that the nutrient component contained in at least one of the volcanic soil penetrates into the inner space together with the moisture and permeates the green coffee beans in the inner space, so that the green coffee beans are fermented.

Occasionally, a bamboo barrel or a plurality of bamboo rods having a sealed inner space due to at least two nodes being blocked is buried in the soil dough of the tidal flat in the natural state or the soil dough containing the soil of the tidal flat. Allowing moisture and nutrients to penetrate into the bamboo barrel or the bamboo rod; Opening the bamboo barrel or the bamboo stick having at least both nodes blocked to obtain an internal tidal-flat fermentation solution, wherein the bamboo barrel fermentation step includes the liquid material contained in the container containing the tidal-flat fermentation solution. It may include immersing the bamboo container filled with the green coffee beans in a liquid material.

In addition, in some cases, a bamboo barrel or a plurality of bamboo rods having a sealed inner space due to at least two nodes being blocked is buried in a clay dough containing at least one of sand, ocher, and volcanic soil containing moisture, or a liquid material Immersing in the soil and allowing moisture contained in the liquid material to penetrate into the bamboo barrel or the bamboo rod; The liquid material in a container containing the liquid material including the fermentation solution by opening the bamboo barrel or the bamboo stick having at least both nodes blocked to obtain an internal fermentation solution, wherein the bamboo barrel fermentation step It may include immersing the bamboo container filled with the green coffee beans.

It may include a process of adding flavoring, herbs or nutritional ingredients to the clay dough or the liquid material.

The bamboo barrel fermentation step may be performed using a bamboo barrel with the skin removed to allow rapid penetration of moisture.

The fermentation vessel according to the present invention includes a vessel body having an opening formed at the upper end thereof; A bamboo barrel mounting portion disposed within the container body between the bottom of the container body and the opening at a distance from the inner surface of the container body and having a space in which the bamboo barrel can be inserted; A support part for supporting the bamboo barrel mounting part on the inner wall surface of the container body; And

It is coupled to the upper end of the container body and comprises a lid for opening and closing the opening, and a bamboo container filled with fermented material and sealed is mounted on the bamboo container mounting part, and a liquid material is filled in the container body to enter the liquid material. It is configured to include a configuration configured to ferment the fermented material filled in the bamboo container while allowing moisture and nutrients to penetrate into the inside of the bamboo container and soak into the fermentation material.

According to the present invention, as moisture gradually permeates into the bamboo barrel, nutrients such as minerals, amino acids, sugars, and other nutrients contained in the bamboo are moved to the inside of the bamboo barrel, as well as nutrients contained in soil such as ocher, sand, and volcanic soil. Green coffee beans can be fermented while allowing them to be absorbed by green beans, so you can obtain fermented coffee with a unique flavor.

In addition, according to the present invention, it is possible to obtain a fermented coffee having different nutrients and flavors according to the type of soil used for fermentation of green coffee beans.

According to the present invention, fermented coffee having various flavors can be obtained by adding spices or herbs such as cinnamon or flowers to a liquid material or clay dough.

When using the fermentation vessel according to the present invention, it is possible to conveniently ferment green coffee beans and the like using various liquid materials.

1 is a process diagram for explaining the process of the green coffee bean fermentation method according to the present invention,
2 is an exploded perspective view of a bamboo barrel showing a state in which green coffee beans are filled,
3 is a perspective view showing a state in which a bamboo container filled with green coffee beans is sealed;
Figure 4 is a side view showing a state in which the sealed bamboo barrel is buried in the clay dough,
5A to 5C are photographs each showing an example of green coffee beans fermented according to the method of the present invention;
6 is a side view for explaining another example of the green coffee bean fermentation method according to the present invention,
7 is a side view for explaining the process of obtaining a fermentation solution,
8 is a partially broken perspective view of a fermentation container for explaining an example of a method for fermenting green coffee beans according to the present invention using a fermentation container,
9 is a cross-sectional view of a state in which a bamboo barrel filled with green coffee beans is mounted on a bamboo barrel mounting portion of a fermentation container;
10 is a process diagram for explaining the process of the green coffee bean fermentation method using the fermentation container of FIG. 7;
11 is a photograph showing green coffee beans fermented using a tidal flat fermentation solution obtained by burying a bamboo container on a tidal flat as a liquid material.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a process diagram for explaining the process of the green coffee bean fermentation method according to the present invention, FIG. 2 is an exploded perspective view of a bamboo container showing a state in which green coffee beans are filled, and FIG. 3 is a sealed bamboo container filled with green coffee beans. A perspective view showing a state, FIG. 4 is a side view showing a state in which a sealed bamboo container is buried in a clay dough, and FIGS. 5A to 5C are photographs showing examples of green coffee beans fermented according to the method of the present invention.

First, preferably, as shown in FIG. 2, a bamboo barrel 10 is prepared by cutting or drilling a hole near the edge of one of both nodes of the bamboo, and the inside of the bamboo barrel 10 through the opening 12 The green coffee beans 20 are charged (S1). Then, as shown in FIG. 3, the opening 12 of the bamboo barrel 10 is closed with a lid 14, and the opening 12 is sealed using silicone, a waterproof band 16, or the like (S2).

In the state in which the green coffee beans 20 are filled, the sealed bamboo barrel 10 is preferably buried in the soil dough 30 containing the same moisture as in the soil of the tidal flat (S3). In the present invention, the clay dough includes not only soil of a natural tidal flat, soil collected from the tidal flat, but also loess, sand and volcanic soil containing moisture equivalent to a tidal flat, and it is a problem that more moisture is contained than in the tidal flat. It doesn't work. It is also possible to use the one contained in the container body 40 as the earthen dough 30, but in some cases, the sealed bamboo container 10 can be directly buried in natural earthen dough such as a tidal flat or a sand bar to ferment green coffee beans. It is also included in the technical idea of the present invention.

In some cases, the sealed bamboo barrel 10 while the green coffee beans 20 are filled may be immersed in a liquid material containing nutrients, instead of the clay dough 30, which will be described in more detail later.

In addition, if the degree of fermentation is to be weakened at times, the sealed bamboo barrel 10 in the state where the green coffee beans 20 are filled may be immersed in a liquid material made of mineral water or distilled water. In this way, it is also possible for the water and nutrients extracted from the bamboo to penetrate into the inside of the bamboo barrel 10 and soak into the green coffee beans 20 so that the green coffee beans 20 are fermented.

As described above, the moisture and/or nutrients contained in the clay dough 30 or liquid material penetrate into the sealed internal space inside the bamboo barrel 10 and absorb the nutrients contained in the bamboo barrel 10 itself. It is absorbed by green coffee beans (20).

Bamboo contains acetic acid and formic acid, which have bactericidal and antibacterial effects, and bamboo sap contains various minerals, amino acids, and various nutrients such as sugars, which are known to be harmless to the human body. In particular, polysaccharides contained in sap obtained from bamboo are known to promote insulin secretion, lower blood sugar, and detoxify.

According to a study examining the mineral content of bamboo sap, bamboo sap contains 242.0 to 422.1 mg/L of calcium, 793.8 to 2504.1 mg/L of potassium, 72.6 to 165.9 mg/L of magnesium, and 9 out of 10 essential amino acids. .

Accordingly, moisture, nutrients extracted from bamboo, nutrients of soil dough, and microorganisms in the soil dough penetrate into the green coffee beans 20 inside. The bamboo barrel 10 sealed in this state is fermented while burying it in the clay dough 30 for a certain period of time or more. Even during this fermentation process, the nutrients contained in the earthen dough 30 penetrate into the inside of the bamboo barrel 10 together with moisture and permeate the green coffee beans 20. The fermentation period takes from 3 to 60 days depending on the temperature (1°C to 42°C). When the temperature is high, fermentation proceeds quickly, and when the temperature is low, fermentation proceeds slowly. In order to allow rapid penetration of moisture, a bamboo barrel 10 from which the skin has been removed may be used (S4). As a result of various experiments by the present inventors, the green coffee beans 20 in the bamboo barrel 10 are fermented for about 3 to 30 days in summer and about 7 to 60 days in winter according to personal preference. It was judged appropriate.

After fermenting the green coffee beans 20 as above, the bamboo barrel 10 is taken out from the clay dough 30 to open the bamboo barrel 10, and the fermented green coffee beans 20a are taken out from the bamboo barrel 10 ( S5).

After the green fermented coffee beans taken out of the bamboo container 10 are aged while drying in the shade of room temperature for preferably 7 days or more (S6), the fermented green coffee beans 20a are selected and packaged (S7).

Occasionally, the green coffee beans 20 are fermented only in the process of S1 to S4 above, and the green coffee beans 20a that have been fermented in this way are not opened, together with the bamboo barrel 10 at a coffee shop or retailer. , Can be sold to wholesalers or general consumers. In this case, a description of the process of S5 to S7 above may be provided to the purchaser. This is also the case in the embodiments described later.

As shown in the photograph of FIG. 5A, as shown in FIG. 4, a bamboo container 10 filled with green coffee beans 20 is buried in a pearl tidal flat and fermented for 45 days, and then the fermented green coffee beans 20a are placed in a bamboo container 10. It is taken out and dried for 45 days, and white powder is blooming on the surface of the fermented green coffee beans (20a). This is a characteristic that differentiates it from the use of other soil dough or liquid materials, and it is presumed to be due to the effects of various microorganisms included in the tidal flat.

According to the announcement by the Jeonnam Institute for Health and Environment, it is known that the tidal flat contains 42.7~112.5㎍/Kg of selenium, which helps to prevent aging, and 341.89~520.50㎍/Kg of germanium, which is known to be excellent in anticancer and immunity because it has an antioxidant effect. have. And iron is known to contain 2080.26~3787.38㎍, potassium 412.93~1157㎍, magnesium 600.48~944.45㎍, manganese 38.45~133.57㎍ per 100g.

As a result of roasting the fermented green coffee beans 20a of FIG. 5A to medium high and extracting the coffee liquid and savoring it, the muscone scent, bitter taste is significantly reduced, the acidity is remarkable, and the end taste turns into sweetness, It was characterized by a soft throat and a lot of saliva.

Figure 5b is a bamboo container 10 filled with green coffee beans 20 is buried in sand (sand tortilla) in water, fermented for the same period as in Figure 5a, and then taken out and dried. It was maintained, and only the color changed slightly. As a result of roasting the green coffee beans 20a fermented in the same manner as in FIG. 5B and then extracting and savoring the coffee liquid, the throat was smooth, the bitter taste decreased, and the natural fruit flavor of the green coffee beans was felt, and the sour taste and sweet taste were obtained. I felt harmonious and had the characteristic of sticking the hour hand.

Figure 5c is a bamboo container 10 filled with green coffee beans 20 is buried in a clay dough 30 in which water and loess are mixed in a ratio of 2:1 to weight ratio, fermented for the same period as in Figure 5a, and then taken out and dried. As a result of roasting the fermented green coffee beans (20a) under the same conditions as before and extracting the coffee liquid to taste, there was a little off-flavor, but no rejection was felt at all. The bitter taste decreased, the acidity was felt a lot, the throat was soft, and the saliva was collected a lot.

The aroma and strength of the green fermented coffee beans 20a of FIGS. 5A to 5C were all different. Figure 5a had the strongest scent.

6 is a side view for explaining another example of a method for fermenting green coffee beans according to the present invention, and FIG. 7 is a side view for explaining a process of obtaining a fermentation solution.

Occasionally, coffee in a state immersed in the liquid material 50 containing nutrients as shown in FIG. 6 instead of the earth dough 30 described above in the sealed bamboo container 10 filled with green coffee beans. Green beans can be fermented. In the present invention, the term "liquid material 50" containing nutrients refers to a liquid material containing various nutrients.

As a preferred liquid material 50 containing nutrients, as shown in FIG. 7, at least both nodes of the bamboo are blocked, so that the inner space is sealed in a bamboo barrel 60 or a bamboo rod composed of several nodes for 3 days or more, preferably For 3 to 60 days, a fermentation solution obtained by burying in a tidal flat, sandbar, etc. or in a clay dough or immersed in a liquid material and penetrating into a bamboo barrel 60 or a bamboo rod is preferable, and can be diluted with water.

In more detail, as shown in FIG. 7, at least both nodes of the bamboo are blocked so that a bamboo barrel 60 having a sealed inner space or a bamboo having several joints and a plurality of sealed inner spaces contains moisture. Bury it in the mud flat soil, sandbar, loess, volcanic soil, etc. for 3 to 60 days. Accordingly, moisture and nutrients contained in the soil of the tidal flat penetrate into the bamboo barrel 60 or the inside of the bamboo. After a certain period of time, the bamboo barrel 60 or the bamboo is opened to obtain an internal fermentation solution and used as a liquid material 50.

Instead of the clay dough (30), it can be immersed in a liquid material (50) made by loosening loess, volcanic soil, and tidal soil in a large container. Accordingly, the nutrients contained in the clay dough or liquid material 50 penetrate into the bamboo with moisture and collect into the sealed inner space inside the bamboo barrel 60 or the bamboo rod. The bamboo barrel 60 or the skin of the bamboo may be removed to allow rapid penetration of moisture or the like. When moisture passes through the bamboo, nutrients such as minerals, amino acids, and sugars contained in the bamboo are extracted with the moisture into the sealed space inside. Such a bamboo barrel 60 or a bamboo can be cut or a hole is made to collect the fermentation solution in the sealed space and use it as the liquid material 50.

In some cases, as the liquid material 50, a fragrance or herb added to water may be used.

As a result of having 10 people taste cinnamon after fermentation using a liquid material 50, cinnamon powder, clove flower peaks, charcoal, wood vinegar, and jasmine flavor were added to bottled water, cinnamon was all 10 people, clove flower peaks 8 respondents answered that they had the fragrance of the spices used by 8 people for charcoal and wood vinegar, 5 for jasmine flavor.

In addition to flavoring, nutrients extracted from herbs or natural ingredients can be added.

In some cases, only bottled water may be used as the liquid material 50. In this case, too, while moisture penetrates into the interior of the internal pain container 10, it absorbs and attracts the influencing components contained in the bamboo, so that the green coffee beans 20 penetrate into the green coffee beans 20 to ferment the green coffee beans 20. In this case, since the progress of fermentation is slow, the fermentation period is long.

FIG. 8 is a partially broken and separated perspective view of a fermentation container for explaining an example of a method for fermenting green coffee beans according to the present invention using a fermentation container, and FIG. 9 is a state in which a bamboo container filled with green coffee beans is mounted on a bamboo container mounting portion of the fermentation container A cross-sectional view of FIG. 10 is a process diagram illustrating a process of a green coffee bean fermentation method using the fermentation container of FIG. 7.

First, preferably, a fermentation solution is prepared in the manner described with reference to FIG. 7 (S11).

Meanwhile, a bamboo barrel 10 filled with green coffee beans and sealed with an opening is mounted (S12) on the bamboo barrel mounting unit 110 provided in the fermentation container 100, and the container body 120 around the bamboo barrel 10 ) Fill the liquid material 50 with nutrients inside (S13). As the liquid material 50, a fermentation solution obtained through the process of S11 is preferably used.

On the other hand, the fermentation container 100 can be used as long as it contains the liquid material 50 with nutrients and can be immersed in the bamboo container 10 or bamboo, but as shown in FIG. It is preferable that (110) is formed.

8 and 9, the fermentation vessel 100 according to the present invention includes a vessel body 120 having an opening 122 formed at an upper end thereof. Protrusions 124 having a hole through which a string is inserted into the outer circumferential surfaces of both sides of the container body 120 to be tied or passed are formed. The interior of the container body 120 is disposed between the bottom 125 and the opening 122 at a distance from the inner surface of the container body 120, and has a space in which the bamboo container 10 can be inserted. A bamboo barrel mounting part 110 is installed.

The bamboo barrel mounting part 110 is supported on the inner wall surface of the container body 120 through a wheel spoke-shaped support part 112. The fermentation vessel 100 according to the present invention preferably further has a protrusion 127 for preventing the lower end of the bamboo barrel 10 from shaking by protruding inclined upward from the bottom 125.

In addition, the fermentation vessel 100 according to the present invention preferably has a lid 130 for opening and closing the opening 122 by being coupled to the top of the vessel body 120. The lid 120 is mounted in the opening 122, a hole 131 is drilled on the upper surface, and is coupled to the lower lid 130a and the lower lid 130a having a rim 132 around the hole 131, and the hole 131 ) It is preferable to be configured with an upper lid (130b) blocking the outside.

In this case, when the upper lid 130b is opened and the state of the liquid material 50 can be easily grasped, and the liquid material 50 penetrates into the bamboo container 10, the water level of the liquid material 50 is lowered, By pouring the liquid material 50 into the rim 132, the liquid material 50 may be directly filled into the container body 120.

In some cases, the lid 130 may be configured with only one upper lid 130b without a lower lid 130a.

As above, the process of S1 around the bamboo container 10 inside the container body 120 and the bamboo container 10 sealed by filling the inside of the fermented material such as green coffee beans 20 and sealing it. Fill the fermentation solution collected as or a liquid material 50 obtained by diluting it in water. Even in this case, flavorings such as cinnamon or flowers or herbs may be added to the liquid material 50.

Then, the lid 130 is closed and fermented in the shade for 3 to 60 days. At this time, the fermented material filled in the bamboo barrel 10 is fermented while the moisture and nutrients in the liquid material 50 penetrate into the inside of the bamboo barrel 10 and permeate into the fermented material such as green coffee beans 20 (S14). ). Fermented materials such as green coffee beans 20 fermented in this way may be sold without opening the bamboo barrel 10 as described in Q.

After fermentation in the fermentation container 100 for 3 to 30 days or 7 to 60 days depending on the season, the lid 130 is opened, and the bamboo container 10 is removed from the fermentation container 100, and then the bamboo container 10 ) To take out the fermented green coffee beans (S15).

The green coffee beans fermented in the bamboo barrel 10 are preferably dried in the shade (S16), aged (S17), and then the fermented coffee is selected and packaged (S18).

FIG. 11 is a coffee fermented for 25 days in a well-ventilated shade (temperature range of about 15°C to 25°C) of a general household by the method of FIG. 10 using a tidal flat fermentation solution collected by burying a bamboo container on the tidal flat as a liquid material. This is a picture showing green beans.

The fermented green coffee beans 20a of this embodiment also have white powder on the surface, and have a large change in appearance and color. The aroma produced by the fermented green coffee beans 20a itself also had a strong aroma compared to those shown in FIGS. 5b and 5c.

After roasting the fermented green coffee beans 20a of FIG. 11 to medium high, the coffee liquid was extracted and tasted. As a result, the muscone scent was similar to that of FIG. 5a, the bitter taste was significantly reduced, and the acidity was remarkable. The taste at the end was sweet, and the throat was soft and the saliva was collected a lot.

It is presumed that the sweetness of the finish is due to the composition of free sugar.

10 people with barista licenses (5 males and 5 females) were asked to evaluate the following items twice. The first taste, aroma, aftertaste, lingering, refreshing taste, profound taste, and balance were all 8 More than one person answered affirmatively as shown in Table 1 below.

Flavor when the coffee extract is warm Flavor after the coffee extract cools First taste incense aftertaste aftertaste Refreshing taste Profound taste Balance 10 10 10 10 10 9 9 9 8 8 8 9 9 9

Next, they were asked to evaluate whether or not they felt the following five tastes three times. There was no salty or spicy taste, and 7 or more people replied that they could feel the unique flavor due to the harmony of various tastes such as sour, bitter, sweet and savory taste as shown in Table 2 below, except for some sour taste. .

Sour taste bitterness sweetness Salty heat Savory taste 9 8 7 8 10 9 8 8 6 7 7 7

As can be seen from the above description, according to the present invention, it is possible to provide coffee having a variety of new tastes and flavors that did not exist before.

The present invention has the potential to be used to provide fermented coffee.

10, 60: bamboo barrel 12: opening
14: lid 20: green coffee beans
20a: fermented green coffee beans 30: earth dough
50: liquid material 100: fermentation vessel
110: bamboo barrel mounting portion 127: protrusion
120: container body 130: lid

Claims (7)

The inner space comprises a green coffee bean filling step of filling green coffee beans in the inner space of the bamboo barrel having an opening and an opening sealing step of sealing the opening so that moisture cannot flow into the inner space of the bamboo barrel through the opening. In the green coffee bean fermentation method for fermenting the green coffee beans filled in,
By burying the bamboo container with the opening sealed in a clay dough containing moisture or immersing it in a liquid material, the moisture in the clay dough or the liquid material absorbs the nutrients contained in the bamboo container and enters the inner space. And fermenting the green coffee beans by penetrating into the green coffee beans in the inner space to ferment the green coffee beans. The method of claim 1, further comprising: opening the bamboo container to take out the fermented green coffee beans from the bamboo container; And
Including a drying step of drying the green coffee beans taken out of the bamboo barrel,
In the step of fermenting the bamboo barrel, the bamboo barrel is buried in the clay dough including at least one of sand, ocher, and volcanic soil, so that the nutrients contained in at least one of the sand, ocher, and volcanic soil are contained in the interior with the moisture. And allowing the green coffee beans to ferment by penetrating into the space and permeating the green coffee beans in the inner space. In claim 1, a bamboo barrel or a plurality of bamboo rods having a sealed inner space due to at least two nodes being blocked is buried in a clay dough of a tidal flat in a natural state or a clay dough containing the soil of a tidal flat, Allowing the contained moisture and nutrients to penetrate into the inside of the bamboo barrel or the bamboo rod in which at least both nodes are blocked;
Opening the bamboo barrel or the bamboo rod in which at least both nodes are blocked to obtain an internal tidal-flat fermentation solution,
The step of fermenting the bamboo container comprises immersing the container in which the opening filled with the green coffee beans is immersed in the liquid material in the container containing the liquid material containing the tidal flat fermentation solution. How to ferment green beans. The method of claim 1, wherein a bamboo barrel or a plurality of bamboo rods having a sealed inner space due to at least two nodes being blocked is buried in a clay dough containing at least one of sand, ocher, and volcanic soil containing moisture, or a liquid material. Immersing it in the soil dough or the liquid material so that the moisture contained therein penetrates into the inside of the bamboo barrel or the bamboo rod in which at least both nodes are blocked;
Comprising the step of opening the bamboo barrel or the bamboo rod in which at least both nodes are blocked to obtain an internal fermentation solution,
The step of fermenting the bamboo barrel comprises immersing the opening of the green coffee beans filled with the green coffee beans in the liquid material in the container containing the liquid material containing the fermentation solution and immersing the bamboo barrel, characterized in that Fermentation method. The method of fermenting green coffee beans according to any one of claims 1 to 4, comprising the step of adding flavoring, herbs or nutrients to the earthen dough or the liquid material. The method of fermenting green coffee beans according to claim 1, wherein the step of fermenting the bamboo barrel is performed using a bamboo barrel with the skin removed to allow rapid penetration of moisture. delete

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