KR102473075B1 - Method for producing decaffeinated cold brew coffee and decaffeinated cold brew coffee prepared by the method - Google Patents

Abstract

The present invention relates to a method for producing decaffeinated cold brew coffee. More specifically, the method comprises: a material preparation step of preparing green beans, water, activated carbon, and washed apples; a first caffeine removal step of putting the mixture of the green coffee beans, water, and activated carbon in a heating container and heating the same for 5 to 6 hours; a second caffeine removal step in which a mixture having undergone the first decaffeination step and the apple puree made by removing the skin of the apple and grinding the apple are put into a pressurized rotary stirrer, and activated carbon is additionally added to the stirrer to stir the same for 10 to 12 hours; a coffee bean drying step of washing the coffee beans obtained in the second decaffeination step with water and then, drying the coffee beans at room temperature; a roasting step of roasting the coffee beans dried in the coffee bean drying step; a grinding step of grinding the coffee beans roasted in the roasting step; and a cold brew coffee extraction step of extracting coffee from the coffee beans ground in the grinding step with a cold brew extractor. According to the method of the present invention, the method is effective in providing coffee which pregnant women, diabetics, and people with weak stomachs can drink by efficiently reducing caffeine while having excellent taste.

Description

Method for producing decaffeinated cold brew coffee and decaffeinated cold brew coffee prepared by the method {Method for producing decaffeinated cold brew coffee and decaffeinated cold brew coffee prepared by the method}

The present invention relates to a method for producing decaffeinated cold brew coffee and cold brew coffee produced by the method, and more particularly, to cold brew decaffeinated coffee in which most of the caffeine content is removed and the aroma and taste of coffee are maintained. It relates to a brew method and decaffeinated cold brew coffee prepared by the method.

Coffee generally refers to coffee beans, which are seeds of coffee fruits (coffee cherries), or a beverage made by roasting (roasting) and then grinding the seeds and brewing them in water. The fruit of the coffee tree, the seeds inside the fruit, the peeled and dried green beans, the roasted green beans, the ground coffee beans, and the beverage extracted from the coffee beans are all called 'coffee'.

Components of coffee include moisture, protein, carbohydrates, fat, minerals, organic acids, and caffeine. It contains protein, carbohydrates, fat, minerals, organic acids, and caffeine from beans.

Among the components of coffee, caffeine has a stimulating effect. You just need to know that being awake is not very good. Caffeine's awakening effect itself excites the central nervous system, constricts blood vessels, increases blood pressure, and secretes stress hormones such as adrenaline and glucocorticoids.

Decaffeination is the process of removing caffeine from coffee beans, cocoa, tea leaves, and other substances that contain caffeine. Among them, decaffeinated coffee, which is the most known, generally contains 1 to 2% of the original caffeine component, and is coffee that pregnant women, diabetics, and people with weak stomachs can eat.

As more and more people like coffee, but have weak stomachs or want to drink coffee in the evening, the consumption of decaffeinated coffee is rapidly increasing.

The manufacturing method of decaffeinated coffee is largely divided into a method using a solvent and a method not using a solvent.

Cold brew is a compound word of 'cold' meaning cold and 'brew' meaning brewing or brewing, and is often called 'Dutch coffee'. Dutch coffee is the Japanese name for Dutch coffee. is an incorrect expression. In the West, it is referred to as 'cold brew' or 'water drip'.

Korean Patent Registration No. 10-1891407, a patent document for reducing caffeine in coffee, discloses a step of heating volatilization of green coffee beans by putting green coffee beans in water and boiling them at 75 to 85 ° C for a certain period of time; A step of preparing a herbal medicine extract by boiling a specific herbal medicine in water separately from the step of heating and volatilizing the green coffee beans to prepare a herbal medicine extract; a boiling step of removing most of the residual moisture by adding the herbal medicinal material extract obtained in the herbal medicinal material extract manufacturing process to the boiled green coffee beans subjected to the heating and volatilization process of the green coffee beans and heating them over low heat; a drying step of drying the green herbal coffee beans obtained by the boiling step; And it was described as obtained by a roasting process of roasting the green coffee beans dried in the drying process at 130 to 150 ° C for about 20 minutes, but this is because the original aroma and taste of coffee are lost by the herbal medicine extract and the fragrance of the herbal medicine is added, so that decaffeinated coffee There is a problem that the original flavor cannot be obtained.

Republic of Korea Patent Registration No. 10-1891407 (Announced on September 28, 2018)

The problem to be solved by the present invention is to provide a method for preparing decaffeinated cold brew coffee with reduced caffeine while maintaining the unique aroma and taste of coffee, and decaffeinated cold brew coffee prepared by the method.

The present invention for achieving the above object is a material preparation step of preparing green beans, water, activated carbon, and washed apples; A first caffeine removal step of heating the mixture of the green coffee beans, water, and activated carbon in a heating container for 5 to 6 hours; The mixture that has undergone the first decaffeination step and the apple puree made by removing the skin of the apple and grinding the apple are put into a pressurized rotary stirrer, and activated carbon is additionally added to the stirrer to remove secondary decaffeination by stirring for 10 to 12 hours. step; A coffee bean drying step of washing the coffee beans obtained in the second decaffeination step with water and then drying them at room temperature; A roasting step of roasting the coffee beans dried in the coffee bean drying step; A grinding step of grinding the roasted coffee beans in the roasting step; and a cold brew coffee extraction step of extracting coffee from the ground coffee beans in the grinding step with a cold brew extractor.

According to a more preferred feature of the present invention, in the first decaffeination step, decaffeinated cold brew, characterized in that the water comprises 80 to 120 parts by weight and the activated carbon 3 to 4 parts by weight based on 100 parts by weight of green coffee beans. It may be a method for preparing coffee.

According to a more preferred feature of the present invention, in the second decaffeination step, the apple puree is 100 to 120 parts by weight and the additionally added activated carbon is 3 to 4 parts by weight based on 100 parts by weight of the green beans in the first decaffeination step. It may be a method for producing decaffeinated cold brew coffee, characterized in that it comprises a part.

According to a more preferred feature of the present invention, in the roasting step, it may be a method for producing decaffeinated cold brew coffee, characterized in that it is made through a method of roasting coffee beans with medium roast.

According to a more preferred feature of the present invention, in the grinding step, the ground coffee beans may be a method for producing decaffeinated cold brew coffee, characterized in that they have a particle size of 0.35 mm to 0.65 mm.

According to a more preferred feature of the present invention, in the cold brew coffee extraction step, the cold brew extractor is a low temperature aging cold brew coffee extractor 100 using a pressure rotation method, but a base installed on the ground; A plurality of supports mounted on the upper part of the base; The hinge parts formed at the top of the plurality of supports are hinged on both sides of the outer circumferential surface, an opening is formed on the upper part, a funnel-shaped narrow part is formed on the lower part, a space is formed inside to fill with coffee powder, and on the lower bottom surface An extraction vessel with a drainage hole; A droplet supply unit coupled to the upper inner side of the extraction container and supplying water so that it falls in a droplet state; A undiluted solution discharge faucet connected to the drain hole of the extraction container and coupled to discharge the coffee extract; including, the droplet supply unit, a pipe body connected to a water supply pipe into which purified water flows and having a discharge port; An expansion member coupled to the discharge port of the tube body and having a chamber filled with water therein; It includes a plurality of droplet nozzle parts 101 coupled to pass through the expansion member, coupled at different angles, and having nozzle holes through which water droplets are discharged and dropped at the ends, and the tube body is coupled with a sieve in the middle. It includes a clamp that accommodates the strainer and is tightly fastened to the outer circumferential surface of the tubular body, and the undiluted solution discharge faucet includes a first drain pipe connected to the drain hole of the extraction container, and a second drain pipe connected to the first drain pipe and having a valve attached thereto. And, a filter network connected to the second drain pipe and composed of a second drain pipe bent downward, inserted into the joint of the first drain pipe and the second drain pipe, and sealing the outer circumferential surface of the joint of the first drain pipe and the second drain pipe It may be a method for producing decaffeinated cold brew coffee, characterized in that it includes a fastening member that is fastened to be fastened and the filter net is accommodated therein.

According to a more preferred feature of the present invention, the cold brew coffee extraction time may be 4 to 6 hours.

In addition, the present invention for achieving the above object provides decaffeinated cold brew coffee prepared by the above method.

As described above, the decaffeinated cold brew coffee prepared according to the present invention has excellent taste and aroma, excellent preference, and efficiently reduces caffeine, so that pregnant women, diabetic patients, and people with weak stomachs can eat it. .

1 is a manufacturing process diagram of decaffeinated cold brew coffee showing an embodiment of the present invention.
Figure 2 is a test report of decaffeinated cold brew coffee showing Example 1 of the present invention.
3 is a cross-sectional view showing a low-temperature aging cold brew coffee extractor using a pressure rotation method according to the present invention.

Hereinafter, embodiments of the present invention will be described so that those skilled in the art can easily implement the present invention. As can be easily understood by those skilled in the art to which the present invention pertains, the embodiments described below may be modified in various forms without departing from the concept and scope of the present invention. Where possible, identical or similar parts are indicated using the same reference numerals in the drawings.

The terminology used in this specification is only for referring to specific embodiments and is not intended to limit the present invention. As used herein, the singular forms also include the plural forms unless the phrases clearly dictate the contrary.

As used herein, the meaning of "comprising" specifies particular characteristics, regions, integers, steps, operations, elements, and/or components, and other specific characteristics, regions, integers, steps, operations, elements, components, and/or components. It does not exclude the presence or addition of groups.

All terms including technical terms and scientific terms used in this specification have the same meaning as commonly understood by a person of ordinary skill in the art to which the present invention belongs. The terms defined in the dictionary are additionally interpreted as having a meaning consistent with the related technical literature and the currently disclosed content, and are not interpreted in an ideal or very formal meaning unless defined.

The method for producing decaffeinated cold brew coffee according to an embodiment of the present invention. Material preparation step of preparing green beans, water, activated carbon, and washed apples; A first caffeine removal step of heating the mixture of the green coffee beans, water, and activated carbon in a heating container for 5 to 6 hours; The mixture that has undergone the first decaffeination step and the apple puree made by removing the skin of the apple and grinding the apple are put into a pressurized rotary stirrer, and activated carbon is additionally added to the stirrer to remove secondary decaffeination by stirring for 10 to 12 hours. step; A coffee bean drying step of washing the coffee beans obtained in the second decaffeination step with water and then drying them at room temperature; A roasting step of roasting the coffee beans dried in the coffee bean drying step; A grinding step of grinding the roasted coffee beans in the roasting step; and a cold brew coffee extraction step of extracting coffee from the ground coffee beans in the grinding step with a cold brew extractor.

In the first decaffeination step, it is preferable to add green coffee beans, water, and activated carbon and heat them for 5 to 6 hours. When green beans are put in water and heated, the caffeine component dissolves in the water, and the caffeine component can be efficiently removed by activated carbon. In addition, the taste and aroma dissolved in the water, excluding the caffeine removed by the activated carbon by heating, are returned to the green coffee beans.

As for the heating time, it is clear that 5 hours or more is effective in removing caffeine compared to 2 to 3 hours, but it is preferable to heat for 5 to 6 hours for production efficiency because the difference in caffeine fluctuation level is not large after 6 hours.

It is preferable to put the heated green beans into a pressurized rotating type stirrer. And, in the second caffeine removal step, it is preferable to remove the skin of the apple and put the apple puree made by grinding into the pressurized rotary type stirrer like activated carbon.

Apples contain a large amount of ethyl acetate, a natural substance that removes caffeine. Therefore, in the second decaffeination step, it is preferable to remove caffeine in the first decaffeination step and additionally remove caffeine using the ethyl acetate component of apple.

It is preferable to remove the skin of the apple and add apple puree made by grinding. It is more preferable to make apple puree before adding, because apples are discolored and deteriorated if they are peeled and ground in advance.

At this time, the surface of the heated green coffee beans is open, and the ethyl acetate component contained in the apple penetrates to decompose the caffeine, which is absorbed by the activated carbon.

In addition, the pressurized rotation type agitator can homogeneously remove caffeine from coffee beans by rotation.

In the second caffeine removal step, the stirring time is preferably 10 to 12 hours. Up to 10 hours, the difference in the change in caffeine level is significant (until 10 hours, the amount of caffeine removal is significantly insufficient, and after 10 hours, the amount of removal is significant enough), but after 12 hours, the difference in caffeine levels is not large, but rather the taste It is most preferable to process for 10 to 12 hours because the fruit flavor is lost.

The obtained coffee beans may be thoroughly washed with water and then dried at room temperature.

Decaffeinated cold brew coffee can be obtained by roasting and grinding the dried coffee beans and then extracting coffee with a cold brew extractor.

In the first decaffeination step, it is preferable to include 80 to 120 parts by weight of water and 3 to 4 parts by weight of activated carbon based on 100 parts by weight of green beans.

Too little water can cause burning or sticking, and too much water can make it difficult to maintain the right temperature for the caffeine to dissolve. The amount of activated carbon used is preferably 3 to 4 parts by weight, and if it is less than 3 parts by weight, the effect of removing caffeine is not significantly exhibited. .

In the second decaffeination step, it is preferable to include 100 to 120 parts by weight of the apple puree and 3 to 4 parts by weight of the additionally added activated carbon based on 100 parts by weight of the green beans in the first decaffeination step.

In the second decaffeination step, the apple puree continues to increase the amount of caffeine reduction up to 100 parts by weight, and even if more is added at 120 parts by weight or more, it does not help much in removing caffeine and only increases the cost significantly. Inefficient.

The additionally added activated carbon is preferably 3 to 4 parts by weight, and if it is less than 3 parts by weight, the effect of removing caffeine is not significantly exhibited, and even if it is more than 4 parts by weight, only unnecessary costs increase compared to the degree to which the caffeine removal ability is increased, which is significantly inefficient. becomes

In the roasting step, it is preferable to roast coffee beans with medium roasting.

Roasting refers to the process of applying heat to green coffee beans to add physical and chemical changes to the coffee beans. First of all, physically, the volume of the coffee beans increases and the weight becomes lighter. This is because several other ingredients are blown away along with moisture while receiving heat. More precisely, the weight is reduced by about 12 to 20%, and the water content is reduced by about 12% to about 4% as the moisture evaporates. On the contrary, the volume increases from about 30% to about 60%, and the cell wall of green coffee beans softens due to heat, making it possible to grind with a grinder.

The traditional 8-step classification method mainly used in Korea and the SCAA classification method of the Specialty Coffee Association of America (SCAA), the predecessor of the Specialty Coffee Association (SCA), are being used.

The 8-step classification method attaches the name of the country or city to each step according to the degree of roasting preferred by each country. 'Light', 'Cinnamon', 'Medium', 'High', 'City', 'Full City', respectively, in order from the lowest roasting point to the highest roasting point. Full-City,” “French,” and “Italian.” Light is the lightest roast and is bright and pale yellow. On the other hand, the most strongly roasted Italians are close to black.

Medium roast (full city) roasting proceeds at a roasting temperature of about 225℃, and from this stage it is classified as dark roast. It takes on a dark chocolate color and begins to smell smoky. There is almost no sour taste, and you can feel the unique taste of strong and bitter coffee.

The coffee beans obtained through the first and second decaffeination steps are washed with water and dried, and the caffeine is reduced and the taste and flavor are proportionally reduced. Therefore, it is preferable to roast with medium roasting (full city) to maximize the flavor of coffee.

According to a more preferred feature of the present invention, the grinding of the coffee beans in the grinding step may be a method for producing cold brew coffee, characterized in that it has a particle size of 0.35 mm to 0.65 mm.

If the particle size of the pulverized powder is less than 0.35 mm, more than necessary bean components are extracted, which may cause a problem of increasing the bitter and astringent taste of the finished product, and if the particle size of the pulverized powder exceeds 0.85 mm, the coffee extraction device It may block the spout and interfere with coffee extraction.

Here, the grinding equipment includes a ball mill, a colloid mill, a mill

A grinding facility for grinding such as a microair classified mill can be used, but is not limited thereto.

According to a more preferred feature of the present invention, in the cold brew coffee extraction step,

The cold brew extractor is a low temperature aging cold brew coffee extractor 100 using a pressure rotation method, but a base installed on the ground; A plurality of supports mounted on the upper part of the base; The hinge parts formed at the top of the plurality of supports are hinged on both sides of the outer circumferential surface, an opening is formed on the upper part, a funnel-shaped narrow part is formed on the lower part, a space is formed inside to fill with coffee powder, and on the lower bottom surface An extraction vessel with a drainage hole; A droplet supply unit coupled to the upper inner side of the extraction container and supplying water so that it falls in a droplet state; A undiluted solution discharge faucet connected to the drain hole of the extraction container and coupled to discharge the coffee extract; including, the droplet supply unit, a pipe body connected to a water supply pipe into which purified water flows and having a discharge port; An expansion member coupled to the discharge port of the tube body and having a chamber filled with water therein; It includes a plurality of droplet nozzle parts 101 coupled to pass through the expansion member, coupled at different angles, and having nozzle holes through which water droplets are discharged and dropped at the ends, and the tube body is coupled with a sieve in the middle. It includes a clamp that accommodates the strainer and is tightly fastened to the outer circumferential surface of the tubular body, and the undiluted solution discharge faucet includes a first drain pipe connected to the drain hole of the extraction container, and a second drain pipe connected to the first drain pipe and having a valve attached thereto. And, a filter network connected to the second drain pipe and composed of a second drain pipe bent downward, inserted into the joint of the first drain pipe and the second drain pipe, and sealing the outer circumferential surface of the joint of the first drain pipe and the second drain pipe It may be a method for producing decaffeinated cold brew coffee, characterized in that it includes a fastening member that is fastened to be fastened and the filter net is accommodated therein.

The low-temperature aging cold brew coffee extractor 100 using the pressurized rotation method of FIG. 3 extracts a large amount of cold brew coffee, packs it in a container, and then supplies it to a supplier, enabling mass supply and providing safe and consistent taste. Cold brew coffee can be brewed in large quantities.

The base and the support are made by welding and assembling a plurality of steel aggregates to have a substantially rectangular shape, and the support is vertically welded and mounted on both sides of the upper portion to face each other.

The extraction vessel is made of a cylinder, but a narrow portion is formed at the bottom, a bottom plate is formed in a narrow area at the bottom of the narrow portion, and a drain hole is formed at one side of the bottom plate.

A stirring motor and a speed reducer are mounted on the lower part of the extraction vessel, an output shaft of the speed reducer is coupled through the other side of the bottom plate, and a stirring part is formed by combining stirring blades with the bottom plate of the extraction vessel.

Therefore, the stirring blades can be rotated at a predetermined speed or time to mix the coffee powder in the extraction vessel.

An inversion unit for discharging the coffee powder remaining inside the extraction container at once by turning it over; may include.

The droplet supply unit includes a tube body connected to a water supply pipe into which purified water flows and having a discharge port, an expansion member coupled to the discharge port of the tube body and having a chamber filled with water therein, and coupled to pass through the expansion member and at different angles. It is configured to include a plurality of droplet nozzle units 101 coupled to each other and having nozzle holes through which water droplets are discharged and dropped at the ends thereof.

The droplet nozzle unit 101 can adjust the size of the nozzle hole, so that it can be made very fine to make it look like mist is sprayed.

By reducing the size of the nozzle as if spraying mist, you can reduce the extraction time while maintaining the taste and aroma when extracting coffee with cold brew. Reducing the extraction time is economically efficient, but it also plays a role in reducing hygiene risks associated with long-term coffee extraction at room temperature.

The undiluted solution discharge faucet is composed of a first drain pipe connected to the drain hole of the extraction vessel, a second drain pipe connected to the first drain pipe and attached with a valve, and a second drain pipe connected to the second drain pipe and bent downward, It is configured to include a filter mesh inserted into the joint between the drain pipe and the second drain pipe, and a fastening member that is tightly fastened to the outer circumferential surface of the joint between the first drain pipe and the second drain pipe and accommodates the filter mesh therein.

Extracting coffee using the low-temperature aging cold brew coffee extractor 100 using the pressure rotation method uses the invention described in Patent Registration No. 10-2392457 (published on April 28, 2022) of the same applicant. Details can refer to this.

According to a more preferred feature of the present invention, it may be a method for producing decaffeinated cold brew coffee, characterized in that coffee is extracted for 4 to 6 hours by using a low-temperature aging cold brew coffee extractor using a pressure rotation method.

Cold brew, as the name suggests, is brewed in cold water. Since coffee does not brew quickly in cold water, it generally takes more than 8 hours for drip type and 12 to 24 hours or more for leaching type.

Our patented cold brew extractor can produce cold brew coffee with sufficient taste and aroma even in 4 to 6 hours because it extracts by the mist spraying method as described above. When extracted for 4 hours or less, the sufficient flavor of cold brew coffee is not shown, and when extracted for 6 hours or more, the caffeine content is high, so the purpose of preparing decaffeinated cold brew coffee pursued by the present invention cannot be achieved.

Hereinafter, the present invention will be described in more detail with examples of the present invention.

<Example 1> Preparation of decaffeinated cold brew coffee

1) 3.0 kg of green beans, 3.0 L of water + 100 g of activated carbon were added, heated for 5 hours, and then put into our pressurized rotary stirrer.

2) 3.0 kg of apple puree made by removing the skin of an apple containing a large amount of ethyl acetate and grinding it was put into a stirrer together with 100 g of activated carbon.

3) The mixture was stirred at room temperature in a stirrer for 12 hours.

4) After washing with water, it was dried at room temperature.

5) Roasted with medium roast (full city).

6) 2.5 kg of coffee beans were ground to a particle size of 0.35 mm to 0.65 mm. 3.0 kg of green coffee beans was converted into 2.5 kg of coffee beans through heating and roasting.

7) 2.5 kg of pulverized beans were put into a low-temperature aging cold brew coffee extractor using a pressurized rotary method.

8) 15L of liquid coffee was extracted by extracting for 5 hours with the extraction method using the company's low-temperature aging cold brew coffee extractor.

Caffeine content measurement of <Example 1>

100ml of the liquid coffee prepared in Example 1 was analyzed.

The results are shown in Figure 2. Figure 2 is a test report showing the caffeine content of decaffeinated cold brew coffee prepared according to the present invention.

As shown here, it was found to contain 2.66 mg of caffeine per 100 ml of liquid coffee. When this is converted into the amount of green coffee beans, it contains 133mg/kg of caffeine.

The standard for decaffeinated coffee requires that the EU does not exceed 0.1% in raw coffee beans and 0.3% in extracts, and in Korea, it means that more than 90% of caffeine has been removed.

Therefore, it can be seen that the coffee of the present invention contains 0.0133% by weight per weight of coffee, and the present invention is decaffeinated coffee.

<Example 2>

The beans obtained by the method according to Example 1 were extracted for 12 hours with a general leaching type cold brew extractor, not a low temperature aged cold brew coffee extractor using a pressure rotation method.

<Comparative Example 1>

Commercially available velvet white cold brew coffee

<Comparative Example 2>

Commercially available Hellcafe DECAFFEINE COLD BREW decaffeinated cold brew coffee

The caffeine contents of Examples 1 and 2 and commercially available Comparative Examples 1 and 2 were compared.

Table 1 shows the results of the caffeine content per 100 ml of cold brew coffee of Example 1, Example 2, Comparative Example 1 and Comparative Example 2. (mg / 100 ml)

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Caffeine content (mg) 2.66 2.94 64 4.4

Looking at the comparison results, it can be seen that our decaffeinated coffee (Example 1, Example 2) contains much less caffeine content than commercially available general cold brew coffee (Comparative Example 1). In addition, it can be seen that the caffeine content is significantly less than that of commercially available decaffeinated cold brew coffee (Comparative Example 2). In particular, in the case of cold brew coffee (Example 1) extracted with a low temperature aging cold brew coffee extractor using a pressurized rotation method patented by the same applicant, it can be seen that the caffeine content is significantly less.

A sensory evaluation was performed on the preference of cold brew coffee in Examples 1 and 2 and commercially available Comparative Examples 1 and 2.

Cold brew coffee's taste, aroma, acidity, mouthfeel, and overall preference were evaluated by multiple test subjects (15 males/15 females) by age and gender. After measuring on a 5-point scale with 4 points and 5 points as very satisfied, it was summarized using the method of expressing the average value.

Table 2 shows the sensory evaluation results of Example 1 and Example 2, Comparative Example 1 and Comparative Example 2.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Fragrance/Aroma 4.36 4.15 4.14 3.45 Flavor 4.61 4.23 3.75 3.44 reverberation 4.23 4.11 3.81 3.21 Acidity 4.21 4.09 3.71 3.32 Throat (Body) 4.41 4.08 3.62 3.12 Synthesis 4.36 4.13 3.81 3.31

As a result of comparison, the aroma and taste were similar to commercially available cold brew coffee, but it obtained a much better evaluation than commercially available decaffeinated cold brew coffee.

Therefore, overall, the decaffeinated coffee of the present invention obtained evaluation equal to or better than commercially available general coffee while removing caffeine, and obtained a much better evaluation than commercially available decaffeinated coffee.

The present invention is not limited by the above-described embodiments and the accompanying drawings, and various modifications and applications not exemplified within the scope of the technical idea of the present invention are possible, as well as substitution of components and other equivalent embodiments. Since it can be changed, the content related to the modification and application of the features of the present invention should be construed as being included within the scope of the present invention.

S101: Material preparation step S102: 1st caffeine removal step
S103: Second caffeine removal step S104: Coffee bean drying step
S105: Roasting step S106: Grinding step
S107: Cold brew coffee extraction step
100: Low-temperature aging cold brew coffee extractor using a pressurized rotation method
101: droplet nozzle unit

Claims (8)

Material preparation step of preparing green beans, water, activated carbon, and washed apples;
A first caffeine removal step of heating the mixture of the green coffee beans, water, and activated carbon in a heating container for 5 to 6 hours;
The mixture that has undergone the first decaffeination step and the apple puree made by removing the skin of the apple and grinding the apple are put into a pressurized rotary stirrer, and activated carbon is additionally added to the stirrer to remove secondary decaffeination by stirring for 10 to 12 hours. step;
A coffee bean drying step of washing the coffee beans obtained in the second decaffeination step with water and then drying them at room temperature;
A roasting step of roasting the coffee beans dried in the coffee bean drying step;
A grinding step of grinding the roasted coffee beans in the roasting step; and
A cold brew coffee extraction step of extracting coffee from the ground coffee beans in the grinding step with a cold brew extractor;
As consisting of
In the cold brew coffee extraction step,
The cold brew extractor
It is a low-temperature aging cold brew coffee extractor using a pressurized rotation method,
Leaning installed on the ground;
A plurality of supports mounted on the upper part of the base;
The hinge parts formed at the top of the plurality of supports are hinged on both sides of the outer circumferential surface, an opening is formed on the upper part, a funnel-shaped narrow part is formed on the lower part, a space is formed inside to fill with coffee powder, and on the lower bottom surface An extraction vessel with a drainage hole;
a droplet supply unit coupled to an upper inner side of the extraction container and supplying water so that the droplets fall;
To include,
The droplet supply unit,
A tube body connected to a water supply pipe into which purified water flows and having a discharge port;
An expansion member coupled to the discharge port of the tubular body and having a chamber filled with water therein;
A plurality of droplet nozzle units connected to the expansion member, coupled at different angles, and formed with nozzle holes through which water droplets are discharged and dropped at the ends,
The tubular body includes a clamp coupled to the sieve in the middle, accommodating the sieve and tightly fastened to the outer circumferential surface of the tubular body,
The undiluted discharge faucet,
It consists of a first drain pipe connected to the drain hole of the extraction vessel, a second drain pipe connected to the first drain pipe and attached with a valve, and a second drain pipe connected to the second drain pipe and bent downward,
A filter net inserted into the joint of the first drain pipe and the second drain pipe, and a fastening member tightly fastened to the outer circumferential surface of the joint of the first drain pipe and the second drain pipe and accommodating the filter net therein
Method for producing decaffeinated cold brew coffee, characterized in that. delete delete delete delete delete According to claim 1,
The method for producing decaffeinated cold brew coffee, characterized in that the cold brew coffee extraction time is 4 to 6 hours. Decaffeinated cold brew coffee prepared according to the manufacturing method according to claim 1 or 7.

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