KR102362068B1 - Preparation method of fermented coffee - Google Patents

Abstract

The present invention comprises the steps of immersing and soaking coffee beans in water and discharging the immersion water; supplying steam to the soaked coffee beans and rotating them to increase the steam; Discharging steam and cooling the steamed coffee beans; Fermentation by inoculating the cooled coffee beans with lactic acid bacteria, Bacillus subtilis, and yeast; Washing the fermented coffee beans with water and drying; and roasting coffee beans; provides a method for producing fermented coffee comprising a.

Description

Fermented coffee manufacturing method {PREPARATION METHOD OF FERMENTED COFFEE}

The present invention relates to a method for producing fermented coffee, and more particularly, it uses lactic acid bacteria to soften the bitter taste of coffee while adding a savory taste from Bacillus subtilis to provide excellent sensual quality and high added value that can enhance immune activity. It's about fermented coffee.

In general, coffee beans are prepared by roasting (roasting) green coffee beans. In the process of roasting the beans, swelling occurs, the tissue becomes soft, and depending on the conditions of the roasting process, coffee with various preferences such as strong and soft taste can be obtained.

As such coffee is basically a favorite food, it is consumed to enjoy the flavor and flavor in addition to its nutritional value. Various studies are being conducted.

For example, in the case of "method for producing frozen coffee beans" of Korean Patent Application Laid-Open No. 10-2010-0132220, a technology of freezing roasted beans in a freezer and then grinding them in order to maintain the aroma or taste of coffee for a long time Although developed, it still has a strong bitter taste due to the influence of tannins, so it has a disadvantage that it is insufficient for the modern people's preference for soft taste.

Also, the present invention relates to "a method for rapid germination of green coffee beans, a coffee beverage, and an apparatus for germination of green coffee beans" of Korean Patent Laid-Open Publication No. 10-2010-015271 No. 10-2010-015271. Green coffee beans are immersed in alkaline hot water, and the alkaline hot water is maintained at a temperature at which green coffee beans can germinate to obtain green absorbent coffee beans absorbing alkaline hot water. It is allowed to germinate by placing it in a humid atmosphere maintained at a temperature for germination. There are disadvantages in that workability is poor, and there is a risk that coffee beans are easily spoiled by minerals or organic substances contained in alkaline hot water, and quality control is difficult.

Accordingly, there is a demand for the development of high value-added coffee that has excellent preservability and is capable of enhancing immune activity while having excellent sensual quality by adding savory taste and aroma while gently easing the bitter taste of coffee by a simple method.

The present invention has been proposed to solve the problems of the prior art described above, and while using lactic acid bacteria to soften the bitter taste of coffee, add a savory taste from Bacillus subtilis, excellent in sensual quality, and high added value that can enhance immune activity of fermented coffee.

The problems to be solved of the present invention are not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those of ordinary skill in the art to which the present invention belongs from the following description.

The technical problem of the present invention as described above is achieved by the following means.

(1) immersing and soaking coffee beans in water and discharging the immersion water;

supplying steam to the soaked coffee beans and rotating them to increase the steam;

Discharging steam and cooling the steamed coffee beans;

Fermentation by inoculating the cooled coffee beans with lactic acid bacteria, Bacillus subtilis, and yeast;

Washing the fermented coffee beans with water and drying; and

A method of producing fermented coffee comprising a; roasting coffee beans.

(2) in (1) above,

immersing coffee beans in water, soaking for 1 to 2 hours, and discharging the immersion water;

supplying steam to the soaked coffee beans and rotating them at 110 to 130° C. for 0.5 to 2 hours to increase the steam;

Discharging steam and placing the steamed coffee beans in a tray;

Cooling the coffee beans to 25 ~ 35 ℃;

Inoculating the cooled coffee beans with fermented bacteria and fermenting for 12 to 48 hours;

Washing the fermented coffee beans with water and drying for 12 to 48 hours; and

A method of producing fermented coffee comprising a; roasting coffee beans.

(3) in (2) above,

Method for producing fermented coffee, characterized in that it further comprises the step of performing perforation at regular intervals using a needle on the surface of the coffee beans that have been steamed before fermentation.

(4) in (3) above,

A method for producing fermented coffee, characterized in that the surface of the needle is perforated by applying a complex enzyme composed of cellulase and papain.

(5) in (2) or (4) above,

Coffee beans are a method for producing fermented coffee, characterized in that germinated beans.

(6) In the above (5), the germinated beans are

With green coffee beans spread evenly inside the germination tube, 0.1 to 01.0 wt% of an alcohol extract (70%) of a mixture of pulverized plantain root, Cordyceps root, Blackcurrant root, spinach, kale, and carrot, 99.0 to 99.9 wt% of purified filtered water A method for producing fermented coffee, characterized in that it is obtained by composing a germination solution mixed with

(7) in (6) above,

The lactic acid bacterium is at least one lactic acid bacterium selected from the group consisting of Lactobacillus plantarum and Bifidobacterium longum, and the yeast is Saccharomyces cerevisiae.

As described above, the fermented coffee according to the present invention uses lactic acid bacteria to soften the bitter taste of coffee while adding a savory taste from Bacillus subtilis to provide a high value-added fermented coffee that has excellent sensual quality and can enhance immune activity. .

1 is a manufacturing process diagram of fermented coffee of the present invention.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only these embodiments allow the disclosure of the present invention to be complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

In describing the embodiments of the present invention, if it is determined that a detailed description of a well-known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, the terms to be described later are terms defined in consideration of functions in an embodiment of the present invention, which may vary according to intentions or customs of users and operators. Therefore, the definition should be made based on the content throughout this specification.

Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings.

The fermented coffee according to the present invention comprises the steps of (1) immersing coffee beans in water and discharging the soaked water, (2) supplying steam to the soaked coffee beans and rotating them to increase steam, (3) discharging steam and increasing the steam Cooling one coffee bean, (4) inoculating the cooled coffee beans with lactic acid bacteria, Bacillus subtilis, and yeast to ferment, (5) washing and drying the fermented coffee beans with water, and (6) coffee beans It includes; roasting.

Preferably, in the fermented coffee according to the present invention, in step (1), coffee beans are preferably immersed in water and soaked for 1 to 2 hours to discharge the immersion water.

In the step (2), preferably, steam is supplied to the soaked coffee beans and rotated at 110 to 130° C. for 0.5 to 2 hours to increase the steam.

In the step (3), preferably, the coffee beans are cooled to 25-35°C.

In step (4), preferably, the cooled coffee beans are inoculated with fermented bacteria and fermented for 12 to 48 hours.

At this time, preferably, the fermenting bacteria is at least one lactic acid bacteria selected from the group consisting of Lactobacillus plantarum and Bifidobacterium longum as the lactic acid bacteria, and the yeast is Saccharomyces cerevisiae. The fermented bacteria is added in 0.1 to 1.0% by weight based on the weight of coffee beans and fermented at 25 to 35°C, preferably at 25°C, for 12 to 48 hours, preferably for 24 hours.

In step (5), preferably, the fermented coffee beans are washed with water and dried for 12 to 48 hours.

At this time, the fermented coffee beans are dried for 2 to 8 hours, preferably for 6 hours, using 20 to 60°C blowing. In a preferred embodiment of the present invention, the coffee beans are dried first for 2 hours using air at 20° C., and secondarily dried for 2 hours using air at 60° C., and then dried at 30° C. for 2 hours. 3rd dry during By this process, the coffee flavor can be well preserved in a softer relaxed state.

In addition, preferably, in the present invention, the fermented coffee according to the present invention is perforated at regular intervals using a needle on the surface of the coffee beans that have been steamed before fermentation. The perforation is preferably made to a depth of 0.5 to 0.6 mm from the surface, and due to the effective penetration into the interior by the subsequent fermenting bacteria by the execution of the perforation, the fermentation efficiency can be further improved, and the fermentation by Bacillus subtilis is good. Since the fermentation is performed within the depth, the savory taste can be further enhanced.

Preferably, in the present invention, a complex enzyme composed of cellulase and papain is applied to the surface of the needle and punctured. They soften the tissue in a state suitable for fermentation, and induce protein degradation by papain to double the taste and flavor due to the increase of amino acids. Cellulase and papain are preferably formulated in the same amount by weight ratio, and when applied, a method of impregnating a needle with an enzyme solution or spraying on the surface of the needle may be used.

Also, in the present invention, it is preferable to use germinated coffee beans as the coffee beans. Germinated beans are particularly recommended in terms of reinforcing the soft taste. At this time, the germinated beans are in a state in which green coffee beans are evenly spread inside the germination tube, and the alcohol extract (70%) of the mixed and pulverized product of plantain root, corydernospondyl root, twig gargoyle, spinach, kale, and carrot (70%) 0.1-01.0 wt%, purified filtered water 99.0 It may be obtained by composing a germination solution mixed with ~ 99.9% by weight and watering the green coffee beans.

Hereinafter, the contents of the present invention will be described in more detail by way of examples. However, it should be noted that these Examples and Experimental Examples are merely illustrative for the understanding of the present invention and do not limit the scope of the present invention.

[Example 1]

The coffee beans were immersed in water for 1 hour, and the soaked water was discharged. Steam was supplied to the immersed coffee beans, boiled while rotating at 121° C. for 30 minutes, and then steam was discharged. Boiled coffee beans were placed in a tray and cooled to 25°C. The cooled coffee beans were mixed with Lactobacillus plantarum as lactic acid bacteria, Bacillus certilis as Bacillus subtilis, and Saccharomyces cerevisiae as yeast in the same weight ratio, added 1.0% based on the weight of coffee beans, and fermented for 24 hours. The fermented coffee beans were washed with purified water and dried for 24 hours. The dried coffee beans were roasted using a badger to complete fermented coffee.

[Example 2]

The coffee beans were immersed in water for 1 hour, and the soaked water was discharged. Steam was supplied to the immersed coffee beans, boiled while rotating at 121° C. for 30 minutes, and then steam was discharged. Boiled coffee beans were placed in a tray and cooled to 25°C. The cooled coffee beans were mixed with Bifidobacterium longum as a lactic acid bacterium, Bacillus certilis as Bacillus subtilis, and Saccharomyces cerevisiae as yeast in the same weight ratio, added 1.0% based on the weight of coffee beans, and fermented for 24 hours. The fermented coffee beans were washed with purified water and dried for 24 hours. The dried coffee beans were roasted using a roaster to complete fermented coffee.

[Example 3]

The coffee beans were immersed in water for 1 hour, and the soaked water was discharged. Steam was supplied to the immersed coffee beans, boiled while rotating at 121° C. for 30 minutes, and then steam was discharged. Boiled coffee beans were placed in a tray and cooled to 25°C. Mixed lactic acid bacteria consisting of Lactobacillus plantarum and Bifidobacterium longum as lactic acid bacteria in cooled coffee beans, Bacillus certilis as Bacillus subtilis, and Saccharomyces cerevisiae as yeast in the same weight ratio 1.0% was added and the mixture was fermented for 24 hours. The fermented coffee beans were washed with purified water and dried for 24 hours. The dried coffee beans were roasted using a roaster to complete fermented coffee.

[Example 4]

Fermented coffee was completed in the same manner as in Example 3, except that perforations were performed at regular intervals using a 20-gauge needle on the surface of the steamed coffee beans before fermentation.

[Example 5]

Fermented coffee was completed in the same manner as in Example 4, except that the complex enzyme composed of cellulase and papain in the same amount was applied to the surface of the needle and perforated.

[Example 6]

With coffee beans spread evenly inside the germination tube, the alcohol extract (70%) 0.1% by weight of the mixed pulverized product of plantain root, corysalis root, turmeric root, spinach, kale, and carrot composed of the same weight, purified filtered water Fermented coffee was completed in the same manner as in Example 1, except that a germinated solution mixed with 99.9% by weight was prepared, and germinated beans obtained by watering 24 times at an interval of 1 hour during the day for 10 minutes were used.

[Example 7]

With coffee beans spread evenly inside the germination tube, the alcohol extract (70%) 0.1% by weight of the mixed pulverized product of plantain root, corysalis root, turmeric root, spinach, kale, and carrot composed of the same weight, purified filtered water Fermented coffee was completed in the same manner as in Example 4, except that a germinated solution mixed with 99.9% by weight was prepared, and germinated beans obtained by watering 24 times at 1 hour intervals for 10 minutes were used throughout the day.

[Example 8]

Drying of the fermented beans was first dried for 2 hours by blowing at 20°C, secondary drying for 2 hours by blowing at 60°C, and third drying for 2 hours by blowing at 30°C except that completed fermented coffee by the same process as in Example 7.

[Experimental Example 1] Sensory evaluation

For the coffee obtained in each example, a sensory test was performed on 20 well-trained sensory testers. To drink coffee beans, the temperature was maintained at 65 °C, and 50 mL each was presented to the sensory inspector. A three-digit number obtained using a random number table was displayed on the presented samples, and bottled water was presented together to rinse the mouth between each sample. In the preference test, color, flavor, taste, and overall palatability were evaluated using the 9-point preference scale method, indicating that the closer to 9, the higher the preference. , Flavor, and Taste were evaluated by a 9-point intensity scale method, and the results are shown in Tables 1 and 2 below. As a comparative example, coffee prepared using non-fermented ordinary coffee beans was used.

sensory test Item color Scent taste Comprehensive symbology Example 1 4.4 4.5 4.5 4.5 Example 2 4.5 4.5 4.5 4.5 Example 3 4.5 4.6 4.7 4.6 Example 4 4.7 4.7 4.7 4.7 Example 5 4.7 4.8 4.8 4.8 Example 6 4.8 4.9 4.9 4.9 Example 7 4.8 5.0 5.0 4.9 Example 8 4.8 5.0 5.0 4.9 comparative example 4.1 4.0 4.0 4.0

In the results of Table 1, the coffee of Examples 1 to 8 significantly alleviated the bitter or astringent taste compared to the comparative example, and the score was high due to the soft taste and particularly the savory flavor, especially in Examples 7 and 8 The case showed the best score in taste and aroma.

[Experimental Example 2] Preservability

The coffee beans obtained in Examples and Comparative Examples were subjected to sensory evaluation after being left at room temperature for 10 days, and a 5-point scale method was used for 15 well-trained sensory inspectors.

comparative example Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 incense 0.11 3.14 3.25 4.19 4.45 4.48 4.72 4.76 4.84

As a result of the above experiment, it was confirmed that the coffee beans of the comparative example almost disappeared after 10 days, and it was confirmed that the coffee beans according to the embodiment of the present invention retain a significant portion of the aroma, and in particular, in Examples 6 to 8 It can be seen that it remains almost the same.

The above description is merely illustrative of the technical spirit of the present invention, and various modifications and variations will be possible without departing from the essential characteristics of the present invention by those skilled in the art to which the present invention pertains. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be interpreted by the claims below, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (7)

Immersion of germinated beans, which are raw materials, in water, soaking for 1 to 2 hours, and discharging the immersion water;
supplying steam to the soaked germinated beans and rotating them at 110 to 130° C. for 0.5 to 2 hours to increase the steam;
Discharging steam and placing the steamed germinated beans in a tray;
Cooling the germinated beans to 25~35℃;
performing perforations on the surface of germinated beans at regular intervals using a needle;
Mixed lactic acid bacteria composed of Lactobacillus plantarum and Bifidobacterium longum into germinated beans, Bacillus certilis as Bacillus subtilis, and Saccharomyces cerevisiae as yeast are inoculated 0.1 to 1.0% by weight relative to the weight of germinated beans and fermenting for 12 to 48 hours at 25 to 35° C.;
Washing the fermented germinated beans with water and drying; and
Including; roasting germinated beans;
The raw material, germinated beans,
With the green coffee beans spread evenly inside the germination container, 0.1 to 01.0 wt% of an alcohol extract (70%) of a mixed and pulverized mixture of plantain root, Cordyceps root, champignon root, spinach, kale, and carrot, 99.0 to 99.9 wt% of purified filtered water A germination solution mixed with
The fermented germinated beans are dried first for 2 hours using air at 20 ° C., dried secondarily for 2 hours using air at 60 ° C., and then dried 3 times for 2 hours using air at 30 ° C. Method for producing fermented coffee, characterized in that. delete delete The method of claim 1,
A method for producing fermented coffee, characterized in that the surface of the needle is coated with a complex enzyme consisting of cellulase and papain and perforated. delete delete delete

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