KR20100132220A - Bean freeze type coffee manufacturing method - Google Patents
Bean freeze type coffee manufacturing method Download PDFInfo
- Publication number
- KR20100132220A KR20100132220A KR1020090050930A KR20090050930A KR20100132220A KR 20100132220 A KR20100132220 A KR 20100132220A KR 1020090050930 A KR1020090050930 A KR 1020090050930A KR 20090050930 A KR20090050930 A KR 20090050930A KR 20100132220 A KR20100132220 A KR 20100132220A
- Authority
- KR
- South Korea
- Prior art keywords
- coffee
- beans
- frozen
- flavor
- coffee beans
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
Abstract
Description
본 발명은 원두커피를 제조하는 방법에 관한 것으로, 더욱 상세하게는 배전된 원두를 동결한 후, 동결된 원두를 분쇄하는 방법을 통해 원두커피를 제조함으로써, 원두가 가지고 있는 고유의 향미가 제조과정에서 대기속으로 사라지지 않음에 따라, 커피 음용식 원두의 향미를 오랫동안 즐길 수 있도록 한 원두 냉동식 커피 제조방법에 관한 것이다.The present invention relates to a method for manufacturing coffee beans, and more particularly, by freezing the roasted coffee beans, and then preparing the coffee beans by grinding the frozen coffee beans, the inherent flavor of the coffee beans is produced. As it does not disappear into the atmosphere in the atmosphere, it relates to a coffee bean frozen coffee manufacturing method that allows you to enjoy the flavor of the coffee beans for a long time.
현대인들이 즐겨먹는 커피음료는 인스턴트커피와 원두커피로 구분된다. 상기 인스턴트커피의 일반적 제조법은 가열농축을 통한 분무건조방법, 냉동농축을 통한 냉동건조방법이 있다.The modern coffee drink is divided into instant coffee and ground coffee. General manufacturing method of the instant coffee is a spray drying method through heating concentration, freeze drying method through freezing concentration.
먼저, 가열농축을 통한 분무건조방법을 살펴보면 커피의 생두를 200∼220℃에서 10∼20분간 배전(焙煎)한 뒤 흡기팬 등을 통해 열을 식힌 다음, 배전된 원두를 분쇄한 후, 이것을 추출관에 넣고 상압(常壓)하에서 열탕추출하여 커피 추출액을 얻는다.First, look at the spray drying method by heating concentrated coffee beans after roasting for 10 to 20 minutes at 200 ~ 220 ℃, cooled by heat in an intake fan, etc., then pulverized the roasted beans, and then extracted this Put it in a tube and extract hot water under normal pressure to obtain a coffee extract.
상기 추출액은 원심분리기에 의해 혼입된 커피의 미세입자가 제거되고, 이를 분무건조기의 노즐로 분무하는데 보통 150∼180℃의 열풍 속에서 떨어뜨리면서 순간적으로 건조시켜, 수분함량이 3％ 이하이고 수용성인 다공질(多孔質)의 커피가루를 얻는 것이다. 상기 분무건조방법은 열을 가하는 방식임을 고려할 때, 원두가 가지고 있는 향미성분에 손실이 생겨 우수한 향미를 갖는 커피 농축액을 만드는데 어려움이 있다.The extract liquid is removed by the centrifuge, the fine particles of the coffee is removed, and sprayed by the nozzle of the spray dryer, usually dried in a hot air of 150 ~ 180 ℃ dropping instantaneously, the moisture content is less than 3% and water-soluble It is to obtain porous coffee powder. Considering the spray drying method is a method of applying heat, there is a difficulty in making a coffee concentrate having excellent flavor due to the loss of the flavor component of the beans.
한편, 냉동농축을 통한 냉동건조방법은 가열농축을 통한 분무건조방법 보다 우수한 원두의 향미를 유지할 수 있는 제품을 만들 수 있는데, 냉동건조 커피가 분무건조 커피와 제조 공정상 다른 점은 가열농축방법이 아닌 냉동농축방법을 사용하여 농축된 커피액을 추출한다는 것이다. 즉, 추출한 커피액을 영하 40℃ 정도의 낮은 온도가 유지되는 동결기에서 급속하게 동결시킨 후, 얼음상태에서 수분만 기체 형태로 제거해 내고(승화), 1/1000기압 이하의 진공상태에서 저온(보통 50~70℃ 이하)으로 건조하면 향미가 가득한 냉동건조 커피가 만들어진다.On the other hand, the freeze-drying method through freeze-concentration can make a product that can maintain the flavor of the beans better than the spray-drying method through heating concentration, the difference between freeze-dried coffee and spray-dried coffee in the manufacturing process is the heating concentration method. Is to extract the concentrated coffee liquor using the freeze concentration method. That is, the extracted coffee liquid is rapidly frozen in a freezer that maintains a low temperature of about 40 ° C., and then only water is removed in the form of a gas under ice (sublimation), and the low temperature is reduced in a vacuum of 1/1000 atmosphere or less. Drying to 50 ~ 70 ℃ or less usually makes the lyophilized coffee full of flavor.
현대인들이 즐겨먹는 또 하나의 커피는 원두커피이다. 원두커피(roasted ground coffee)는 원두를 배전하여 분쇄한 다음 뜨거운 물로 추출해서 먹는 커피인데, 향미가 우수한 것이 특징이어서 개인의 취향에 따라 원두의 종류를 선택하여 즐길 수 있기 때문에 많은 커피 애호가의 사랑을 받고 있다.Another coffee that modern people enjoy is coffee beans. Roasted ground coffee is a coffee that is roasted, crushed, and extracted with hot water.Its flavor is excellent, so you can choose the type of beans you like and enjoy the love of many coffee lovers. I am getting it.
커피는 기본적으로 기호 식품이기 때문에 영양가나 기능성보다는 향미를 즐기기 위하여 마시는데, 배전된 원두커피가 이런 목적에 잘 어울려 여러 나라에서 많은 양이 소비되고 있다. 그런데 원두커피의 향미는 배전과정뿐만 아니라 원두의 분쇄과정에서도 손실되는 경우가 많아, 원두의 향미를 보다 오랫동안 즐기기 위한 원두커피 제조방법이 다양하게 제안되고 있는 실정이다.Since coffee is basically a favorite food, it is consumed in order to enjoy flavor rather than nutritional value or functionality. The roasted coffee beans are well suited for this purpose and are consumed in many countries. By the way, the flavor of the coffee beans is often lost not only in the roasting process but also in the grinding process of the coffee beans, various methods for manufacturing coffee beans for enjoying the flavor of the beans for a long time have been proposed.
따라서, 본 발명은 상술한 바와 같은 문제점을 감안하여 창안한 것으로서, 현대인이 즐겨 마시는 원두커피에서 그 원재료가 되는 원두에 함유된 고유한 향미가 제조과정에서 대기속으로 날아가는 것을 최소한으로 할 수 있는 원두 냉동식 커피 제조방법을 제공하고자 한다. 그렇게 함으로써 원두커피 섭취시에 고유한 향미를 더욱 오랫동안 즐길 수 있게 된다.Therefore, the present invention was devised in view of the above-described problems, and the beans which can minimize the inherent flavor contained in the beans that are the raw materials in the coffee beans that modern people enjoy flying into the air during the manufacturing process are minimized. It is intended to provide a frozen coffee manufacturing method. This will allow you to enjoy longer flavors that are unique to the consumption of coffee beans.
본 발명에 따른 원두 냉동식 커피 제조를 위한 구체적인 방법으로는, 생두를 배전기에 넣고 볶는 원두 배전공정(S100)과; 배전된 원두를 냉동고에서 동결시키는 원두 동결공정(S200)과; 동결된 원두를 분쇄기에 넣고 분쇄하는 원두 분쇄공정(S300)과; 분쇄된 원두를 상온 또는 냉수에 혼합하는 물 혼합공정(S400)과; 물과 혼합된 원두를 냉장고에 보관하면서 숙성시키는 냉장 보관 숙성공정(S500)과; 숙성된 원두 찌꺼기와 물을 분리하여 커피추출액을 만드는 원두 찌꺼기 여과 및 커피 추출공정(S600)으로 이루어진다.As a specific method for manufacturing coffee beans frozen coffee according to the present invention, the coffee beans roasting process (S100) and put the green beans into the roaster; Bean freezing step (S200) for freezing the roasted beans in the freezer; A bean grinding step (S300) for putting the frozen beans into a grinder; A water mixing step of mixing the ground beans with room temperature or cold water (S400); Refrigerated storage aging step (S500) for aging while storing the beans mixed with water in the refrigerator; The coffee beans are separated by ripened coffee grounds and water to make coffee extracts.
본 발명을 통하면 종래 원두를 배전할 때 생성된 향미 성분들이 원두 분쇄과정 및 고온의 추출온도에서 쉽게 손실됨으로써, 커피 추출액의 향미 특성이 나빠지 는 문제점이 해결된다. 따라서, 본 발명의 원두 냉동식 커피 제조방법을 통해 커피의 향미가 원두커피 안에 오랫동안 남게 되어 커피를 마시는 동안 커피의 향미를 충분하게 즐길 수 있게 되는 효과가 있다.According to the present invention, the flavor component produced when roasting the conventional beans is easily lost in the grinding process and the extraction temperature of the high temperature, thereby solving the problem of poor flavor characteristics of the coffee extract. Therefore, through the frozen coffee production method of the present invention, the flavor of the coffee remains in the coffee beans for a long time there is an effect that can fully enjoy the flavor of the coffee while drinking coffee.
본 발명은 배전된 원두를 동결한 후, 동결된 원두를 분쇄하는 방법 등을 통해 원두가 가지고 있는 고유의 향미가 제조과정에서 대기속으로 사라지지 않도록 함으로써, 커피 음용식 원두의 향미를 오랫동안 즐길 수 있도록 한 원두 냉동식 커피 제조방법에 관한 것이다. 이하에서는, 원두의 향미에 대하여 알아본 다음 본 발명의 목적을 달성할 수 있는 바람직한 공정별 설명을 살펴보고자 한다.The present invention, after freezing the roasted beans, by crushing the frozen beans, such that the inherent flavor of the beans do not disappear into the atmosphere during the manufacturing process, it is possible to enjoy the flavor of the coffee beans for a long time It relates to a method for preparing frozen coffee beans. Hereinafter, the present invention will be described with reference to the flavor of the beans, and then look at the description of the preferred process for achieving the object of the present invention.
커피의 생두를 씹어보면 약간 쓴맛과 곡류에서 나는 냄새(cereal odor) 외에는 별 향미를 느낄 수 없다. 원두커피의 고유한 향미는 생두를 배전할 때 발생되기 때문이다. 생두를 200℃ 이상으로 가열하면 색깔이 연한 갈색으로 변하기 시작하면서 볶은 원두의 향기가 생기고, 가열을 계속해서 볶으면 더욱 색깔이 진해지고 향미성분도 많이 생긴다. 이러한 변화를 일반적으로 갈변반응(browning reaction) 이라고 부르며 갈변반응의 결과로써, 원두커피의 물리적인 변화와 화학적인 변화가 발생된다.If you chew on the green beans, you can not taste anything except the bitter taste and the cereal odor. This is because the inherent flavor of coffee beans occurs when roasting green beans. When the green beans are heated above 200 ℃, the color starts to turn to light brown, and the aroma of roasted beans is produced, and when the heating is continued, the color becomes darker and more flavor is produced. This change is commonly referred to as a browning reaction, and as a result of the browning reaction, physical and chemical changes of the coffee beans occur.
먼저, 물리적 변화를 알아보면 생두를 볶으면 색깔의 변화, 체적의 변화, 모양과 무게의 변화가 일어난다. 생두가 가열되면서 생두의 온도가 상승하면 제일 먼저 수분이 증발하기 시작하는데 100℃ 이상의 온도에 도달할 때까지 증발이 계속된 다. 생두의 수분이 증발되고 나면 원두의 표면으로부터 색깔의 변화가 생기며 가열이 진행됨에 따라 색깔이 더욱 암갈색으로 변하게 된다. 볶은 원두는 암갈색의 정도에 따라 라이트 로스트(light roast), 미디엄 로스트(medium roast), 다크 로스트(dark roast)로 구분할 수 있으며, 볶은 색깔은 색도 측정장치로 쉽게 측정할 수 있고, 원두 조직 내부의 수분이 증발되면서 원두가 팽창하여 부피가 증가 된다.First of all, the physical change is when roasting green beans, color change, volume change, shape and weight change occur. When the temperature of the green beans rises as the green beans are heated, the water first begins to evaporate, and evaporation continues until the temperature reaches 100 ° C or higher. After the moisture of green beans is evaporated, the color changes from the surface of the beans, and the color becomes more dark brown as the heating proceeds. Roasted beans can be classified into light roast, medium roast, and dark roast according to the degree of dark brown color.The roasted color can be easily measured by chromaticity measuring device. As moisture evaporates, the beans swell and increase in volume.
배전과정에서 원두의 부피가 팽창하면서 내부조직의 균열이 생기는데 조직 균열의 정도는 배전 온도와 직접적인 관계가 있다. 또한, 배전 공정에서 원두의 성분이 일부 타서 연기로 없어지므로 실질적으로 중량이 감소 되며, 수분의 손실과 함께 성분의 연소에 의한 중량감소와 부피의 증가는 결과적으로 볶은 원두 커피의 비중감소를 유발하게 된다.In the process of roasting, as the volume of the beans expands, internal tissue cracks occur. The degree of tissue cracking is directly related to the roasting temperature. In addition, in the roasting process, the components of the coffee beans are partially burned out and smoked, and the weight is substantially reduced.As a result of the loss of moisture, the weight loss and the volume increase due to the combustion of the ingredients result in a decrease in the specific gravity of the roasted coffee beans. do.
한편, 원두를 볶을 때에 생기는 중요한 화학적 변화로는 향미성분의 생성이다. 보리나 옥수수를 볶아서 구수한 차로 음용하는 것과 같이 원두도 볶으면 많은 향미성분이 생성되는데, 관련 문헌에 의하면 원두를 볶을 때 생기는 향미성분은 약 500여 종에 달한다. 또한, 볶은 원두는 단맛, 신맛, 쓴맛, 떫은맛 등의 여러 가지 맛을 나타내는데, 이것 역시 가열에 의한 갈변반응의 결과이다.On the other hand, an important chemical change that occurs when roasting beans is the production of flavor components. Roasting beans, such as roasting barley or corn and drinking them from tea, produces many flavors. According to the related literature, there are about 500 kinds of flavors produced when roasting beans. In addition, roasted beans exhibit various tastes such as sweetness, sourness, bitterness, and astringent taste, which are also the result of browning reaction by heating.
상기한 향미성분의 생성은 배전공정의 마지막 단계에서 주로 일어나며 이 단계에서 원두의 일부 성분이 타서 연기가 발생된다. 그리고 이때 원두의 기름성분이 밖으로 유출되어 원두의 표면이 반짝거리고 윤기가 생기는데, 이를 스웨팅(sweating)이라 부른다.The production of the flavor component occurs mainly at the end of the roasting process, in which part of the beans are burned to produce smoke. At this time, the oil component of the beans spills out and the surface of the beans is shiny and glossy, which is called sweating.
배전이 진행되면서 갈변반응에 의해 단백질과 탄수화물(주로 당)이 소모되어 이들 성분이 감소한다. 커피 생두에는 보통 2~9%의 당(糖)이 존재하고 배전공정을 거치고 나면 당이 거의 모두 소모되는데 보통 180℃ 이상의 온도에서 이런 현상이 두드러지게 나타난다. 커피 생두에는 8~15%의 지방성분이 있는데 이를 통틀어 커피 오일(coffee oil)이라고 부르고 이는 커피의 향기에 중요한 영향을 준다.As roasting progresses, browning reactions deplete proteins and carbohydrates (usually sugars), reducing these components. Coffee beans usually contain 2 to 9% of sugar, and after roasting, almost all of the sugar is consumed. This is especially noticeable at temperatures above 180 ℃. Coffee beans have 8-15% fat content, collectively called coffee oil, which has a significant effect on the aroma of coffee.
한편, 갓볶은 원두는 커피 고유의 향미가 많이 나지 않는다. 이는 배전시에 발생된 이산화탄소가 커피향의 발산을 막기 때문이다. 따라서 갓볶은 원두는 불필요한 이산화탄소를 신속하게 날려버려야 하는바, 이산화탄소가 다량으로 남아 있으면 커피맛이 아려서 맛없는 커피로 추출될 확률이 높아지기 때문이다.On the other hand, freshly roasted beans do not have much of the flavor of coffee. This is because carbon dioxide generated at the time of roasting prevents the emission of coffee aroma. Therefore, freshly roasted beans need to quickly blow away unnecessary carbon dioxide, because if a large amount of carbon dioxide is left, the taste of coffee will increase and the probability of extraction into tasteless coffee increases.
위에서 살펴본 바와 같이, 원두커피의 향미는 배전과정에서 수백 종류의 휘발성 방향물질이 합져지면서 생성되는바, 본 발명은 원두커피의 고유 향미를 음용중에도 오랫동안 간직할 수 있는 제조방법을 제공하고자 한다.As described above, the flavor of the coffee beans is generated by combining hundreds of volatile fragrances in the roasting process, the present invention is to provide a manufacturing method that can retain the intrinsic flavor of coffee beans for a long time while drinking.
따라서, 전술한 바와 같은 원두의 배전공정(S100)이 마무리 되면, 신속하게 배전된 원두를 냉동고에 넣고 동결시킨다.(S200) 이처럼 동결하는 이유는 추후 원두를 가루로 분쇄하는 과정에서 원두가 쪼개지면서 그 안에 내재되어 있던 커피 고유의 향미가 대기속으로 배출되어 소멸되기 때문에 이를 방지하고자 원두를 동결시켜 분쇄공정중에도 향미가 공기중으로 확산되지 않도록 한다.Therefore, when the roasting process (S100) of the beans as described above is finished, the roasted beans are quickly put into the freezer and frozen. (S200) The reason for the freezing is that the beans are split in the process of grinding the beans into powder later. Since the inherent flavor of coffee contained in it is discharged into the atmosphere and disappears, the beans are frozen to prevent the flavor from spreading into the air during the grinding process.
즉, 종래 원두를 분쇄할 때에는 분쇄하는 과정에서 원두의 표면이 갈리면서(grinding) 열이 발생되고, 발생된 가열현상으로 인해 원두커피 고유의 향미를 풍기는 분자 성분의 부피가 커지므로 분자 운동이 활발해져서 향미가 공기중으로 확산되면서 소멸되는데,In other words, when grinding the conventional coffee beans, the surface of the coffee beans is ground while grinding, and the heating effect increases the volume of molecular components that give off the unique flavor of the coffee beans. It becomes extinct as the flavor spreads into the air,
본 발명에서처럼 원두 자체를 얼음처럼 동결처리하고(S200), 동결된 원두를 분쇄기를 통해 분쇄하게 되면, 원두의 표면이 갈리는 과정에서 열이 발생하더라도 원두가 동결된 상태이므로 분쇄물 또한 가루형태의 동결된 상태가 되는 바, 커피의 고유의 향미를 풍기는 분자가 얼음의 육각 결정구조 내부에 갇히게 됨으로써, 커피의 향미가 공기중으로 확산되지 않고 원두의 분쇄물 안에 남게 되는 것이다.(S300)When the coffee beans are frozen as ice as in the present invention (S200), and the frozen coffee beans are ground through a grinder, even if heat is generated in the process of grinding the surface of the coffee beans, the grounds are frozen, so the ground product is also frozen in powder form. When the bar is in a state of being ingested, molecules inherent in the flavor of the coffee are trapped inside the hexagonal crystal structure of the ice, so that the flavor of the coffee does not diffuse into the air but remains in the ground of the ground coffee (S300).
한편, 커피농축액을 추출하고자 동결상태에서 분쇄된 원두가루를 상온 또는 냉수에 혼합하고(S400), 물과 혼합된 원두 분쇄물에서 커피의 농축액이 추출되도록 냉장고에 보관하여 숙성하는 공정을 거치게 된다(S500).On the other hand, in order to extract the coffee concentrate is mixed with ground beans ground in a frozen state at room temperature or cold water (S400), and the process of storing and aging in a refrigerator so that the concentrate of the coffee is extracted from the ground coffee ground mixed with water (S400). S500).
냉장 보관 숙성공정(S500)은 최소 10시간 정도 하는 것이 바람직하다. 숙성이 완료된 상태에서 메쉬망을 통해 원두의 찌꺼기를 여과시키면서 커피의 농축액을 별도의 용기에 추출하게 된다(S600). 이후 거피의 농축액에 냉수를 희석하면 냉커피가 되고, 온수를 희석하면 향미가 가득한 따뜻한 원두커피가 되는 것이다.Refrigerated storage aging process (S500) is preferably at least 10 hours. After aging is completed, the concentrate of the coffee is extracted in a separate container while filtering the grounds of the beans through the mesh network (S600). After diluting the cold water in the concentrate of the peeled coffee becomes cold coffee, diluting the hot water becomes a warm coffee beans full of flavor.
이상에서 설명한 바와 같이 원두를 배전할 때 생성된 향미 성분들은 분쇄과정 및 고온의 추출온도에서 쉽게 손실되는 경향이 있다. 그 결과 커피 추출액의 향미 특성이 나빠지는데, 본 발명의 원두 냉동식 커피 제조방법을 통해 커피의 향미가 원두커피 안에 오랫동안 남게되어 커피를 마시는 동안 커피의 향미를 충분하게 즐길 수 있게 된다.As described above, the flavor components produced when roasting the beans tend to be easily lost in the grinding process and at a high extraction temperature. As a result, the flavor characteristics of the coffee extract are deteriorated. Through the coffee bean frozen coffee manufacturing method of the present invention, the flavor of the coffee remains in the coffee beans for a long time so that the flavor of the coffee can be sufficiently enjoyed while drinking the coffee.
도 1은 본 발명에 따른 원두 냉동식 커피 제조방법의 공정도1 is a process diagram of a coffee beans frozen coffee manufacturing method according to the present invention
S100 : 원두 배전공정S100: Bean roasting process
S200 : 원두 동결공정S200: Bean Freezing Process
S300 : 동결된 원두 분쇄공정S300: frozen bean grinding process
S400 : 분쇄된 원두에 물 혼합공정S400: Mixing process of water to ground beans
S500 : 냉장 보관 숙성공정S500: Refrigerated Storage Aging Process
S600 : 원두 찌꺼기 여과 및 커피 추출공정S600: Ground coffee filtration and coffee extraction process
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090050930A KR101102072B1 (en) | 2009-06-09 | 2009-06-09 | Bean freeze type coffee manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090050930A KR101102072B1 (en) | 2009-06-09 | 2009-06-09 | Bean freeze type coffee manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20100132220A true KR20100132220A (en) | 2010-12-17 |
| KR101102072B1 KR101102072B1 (en) | 2012-01-04 |
Family
ID=43507940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090050930A KR101102072B1 (en) | 2009-06-09 | 2009-06-09 | Bean freeze type coffee manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101102072B1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150142461A (en) | 2014-06-12 | 2015-12-22 | 네오라이프 주식회사 | Sprouted coffee bean composition using detoxified sulfur water, the liquor production method using the above compositon and the liquor thereof |
| KR101689800B1 (en) | 2016-05-16 | 2016-12-27 | 유연혁 | Manufacturing method of a coffee bean comprising germinating step and fermenting step |
| WO2019112083A1 (en) * | 2017-12-06 | 2019-06-13 | 팜드림 주식회사 | Coffee bead manufacturing method and coffee beads manufactured thereby |
| US10492509B2 (en) | 2016-04-08 | 2019-12-03 | Ronnoco Coffee, Llc | Cold coffee brewing system and method |
| KR102484010B1 (en) * | 2022-06-02 | 2023-01-04 | 주식회사 컴포어 | Method for Manufacturing Cold brew coffee containing extract of Grifola frondosa |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101344354B1 (en) * | 2012-03-05 | 2013-12-24 | 김영식 | Manufacturing method of beans coffee |
| KR101304337B1 (en) * | 2012-03-09 | 2013-09-11 | 동서식품주식회사 | Coffee product with improved flavor and preparing method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07110200B2 (en) * | 1991-09-25 | 1995-11-29 | 名古屋製酪株式会社 | Process for producing roasted roasted coffee beans and ground coffee beans with good flavor |
| JP2000175623A (en) | 1998-12-16 | 2000-06-27 | Nihon Canpack | Production of coffee beverage |
| JP2003070419A (en) | 2001-09-03 | 2003-03-11 | Ucc Ueshima Coffee Co Ltd | Method for producing coffee beverage made from frozen- ground coffee bean |
| KR100541717B1 (en) | 2004-05-17 | 2006-01-10 | 이은정 | Process for the preparation of the brewed-coffee in cool water |
-
2009
- 2009-06-09 KR KR1020090050930A patent/KR101102072B1/en active IP Right Grant
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150142461A (en) | 2014-06-12 | 2015-12-22 | 네오라이프 주식회사 | Sprouted coffee bean composition using detoxified sulfur water, the liquor production method using the above compositon and the liquor thereof |
| US10492509B2 (en) | 2016-04-08 | 2019-12-03 | Ronnoco Coffee, Llc | Cold coffee brewing system and method |
| KR101689800B1 (en) | 2016-05-16 | 2016-12-27 | 유연혁 | Manufacturing method of a coffee bean comprising germinating step and fermenting step |
| WO2019112083A1 (en) * | 2017-12-06 | 2019-06-13 | 팜드림 주식회사 | Coffee bead manufacturing method and coffee beads manufactured thereby |
| KR102484010B1 (en) * | 2022-06-02 | 2023-01-04 | 주식회사 컴포어 | Method for Manufacturing Cold brew coffee containing extract of Grifola frondosa |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101102072B1 (en) | 2012-01-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101102072B1 (en) | Bean freeze type coffee manufacturing method | |
| TWI584737B (en) | Beverages with enhanced flavors and aromas and method of making same | |
| DK2436269T3 (en) | COFFEE COMPOSITION OF SOLUBLE, FREEZE DRIED AND finely ground, NATURAL, ROASTED COFFEE WITH TASTE AND AROMA OF FRESH ROASTED, NATURAL COFFEE AND METHOD FOR PRODUCING THE COMPOSITION | |
| KR101216108B1 (en) | Tea controlled turning browning and carbonization by heat and method for making thereof | |
| CN102488260B (en) | Preparation method of delicious and crisp ginkgo semen kernels | |
| KR20190083380A (en) | Process for producing aged coffee | |
| CN103478313A (en) | Manufacture process for Zhuangxiang black tea | |
| KR102269158B1 (en) | Method for beans roasting and blending for coffee merchandising | |
| CN102763738B (en) | Process for drying green tea | |
| CN115067411A (en) | Three-dimensional freeze-dried coffee block product and manufacturing method and application thereof | |
| KR20190006632A (en) | Coffee roasting method and roasted coffee thereby | |
| TWI693021B (en) | Method for manufacturing roasted aroma recovery | |
| KR101999108B1 (en) | Green coffee with increased chlorogenic acid content by ultra-low temperature rooting of coffee bean and its manufacturing method | |
| EP2127533A1 (en) | Soluble coffee-based composition and instant beverage | |
| KR100771259B1 (en) | Soy souce manufacture method for crab preserved | |
| JP2020068767A (en) | Method for producing frozen tea leaf and frozen tea leaf composition | |
| KR101884223B1 (en) | Coffee bead and manufacturing method thereof | |
| JP2020068768A (en) | Powder tea and method for manufacturing powder tea composition | |
| KR20230075740A (en) | How to roast coffee to enhance the flavor of coffee | |
| US20230180784A1 (en) | Method to produce food products and food products thus obtained | |
| KR20210099224A (en) | Method of producing puffed coffee beans and puffed coffee beans produced thereby | |
| JPS59203446A (en) | Preparation of green tea by vacuum freeze-drying | |
| CN117598378A (en) | Instant oil tea and processing method thereof | |
| TWI617248B (en) | Manufacturing method of roasted coffee beans | |
| KR20240025228A (en) | A hybrid coffee bean roaster that combines conduction and radiant heat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20151001 Year of fee payment: 5 |
|
| FPAY | Annual fee payment |
Payment date: 20161121 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20171123 Year of fee payment: 7 |
|
| FPAY | Annual fee payment |
Payment date: 20181205 Year of fee payment: 8 |