KR20120104465A - Functional foods and a manufacturing method of coffee processing - Google Patents

Abstract

PURPOSE: Functional coffee processed food, and a producing method thereof are provided to offer the unique flavor of coffee and the soft taste to users. CONSTITUTION: A producing method of functional coffee processed food comprises the following steps: soaking coffee beans in 10-25 deg C water for 6-48 hours; drying the water-soaked coffee beans at 30-80 deg C, and crushing the dried coffee beans; roasting the dried; and crushed coffee beans. The water soaking process can be replaced into a steaming process of steaming the coffee beans at 5-55 deg C for 2-6 hours. The steamed coffee beans are mixed with fermentation bacillus for fermenting the mixture at 28-60 deg C for 20-48 hours. [Reference numerals] (AA) Soaking coffee beans in water; (BB) Drying the coffee beans; (CC) Crushing the dried coffee beans; (DD) Roasting the dried coffee beans

Description

Functional foods and a manufacturing method of coffee processing

The present invention relates to a functional coffee processed food and a method for producing the same, which have a distinctive flavor and soft taste using coffee beans.

In general, coffee is a coffee processed food manufactured by mixing green beans from coffee trees, roasting them through a processing process, and then mixing one or more beans.

However, to date, there are no processed coffee products manufactured by soaking or steaming or boiling or fermenting processes.

Accordingly, the present inventors have developed a functional coffee processed food having a characteristic and smooth taste unique to coffee by using soybean or green beans, steaming, boiling, or fermentation.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a functional coffee processed food and a method of producing the same flavor and smooth taste unique to coffee.

In order to achieve the above object, the present invention a) green soybeans soaked green soybeans at 10 to 25 ℃ step; And b) a green bean drying step of drying the soaked green beans at 30 to 80 ° C.

And, further comprising a dry green beans grinding step of grinding the dried green beans obtained in step b).

And, further comprising the step of drying dried green beans roasting the dried green beans obtained in step b).

In addition, the present invention comprises a) steaming green beans steamed at 5 to 55 ℃; And b) a green bean drying step of drying the steamed green beans at 30 to 80 ° C., and provides a functional coffee processed food manufacturing method comprising:

And, further comprising a dry green beans grinding step of grinding the dried green beans obtained in step b).

And, further comprising the step of drying dried green beans roasting the dried green beans obtained in step b).

And, further comprising the step of adding fermentation bacteria fermented bacteria to the steamed green beans obtained in step a).

In addition, the present invention comprises the steps of a) green beans boiled green beans at 5 to 55 ℃; And b) the green beans drying step of drying the boiled green beans at 30 to 80 ℃ provides a functional coffee processed food manufacturing method comprising the.

And, further comprising a dry green beans grinding step of grinding the dried green beans obtained in step b).

And, further comprising the step of drying dried green beans roasting the dried green beans obtained in step b).

The fermentation bacteria addition step of adding fermentation bacteria to the boiled green beans obtained in step a) is further included.

In addition, the present invention a) green soybeans soaked green soybeans at 10 to 25 ℃ step; b) steaming the soybeans at 5 to 55 ° C; And c) a green beans drying step of drying the steamed green beans at 30 to 80 ° C .;

And, further comprising the step of drying green beans grinding the green beans obtained in step c).

And, further comprising the step of drying dried green beans roasting the dried green beans obtained in step c).

And, further comprising the step of adding fermentation bacteria fermented bacteria to the steamed green beans obtained in step b).

In addition, the present invention a) green soybeans soaked green soybeans at 10 to 25 ℃ step; b) boiled green beans at 5 to 55 ℃ boiled green beans; And c) the green bean drying step of drying the boiled green beans at 30 to 80 ℃.

And, further comprising the step of drying green beans grinding the green beans obtained in step c).

And, further comprising the step of drying dried green beans roasting the dried green beans obtained in step c).

And, further comprising the step of adding fermentation bacteria fermented bacteria to the boiled green beans obtained in step b).

In addition, the present invention a) green soybeans soaked green soybeans at 10 to 25 ℃ step; And b) a vacuum packaging step of vacuum packing the soy beans.

And, it further comprises a soaked green beans grinding step of grinding the soaked green beans obtained in step a).

And, the step of roasting the soaked green beans obtained in step a) further comprises a soaked green beans roasting step.

In addition, the present invention comprises a) steaming green beans steamed at 5 to 55 ℃; And b) a vacuum packaging step of vacuum packaging the steamed green beans.

And, further comprising a steamed green beans grinding step of grinding the steamed green beans obtained in step a).

And, further comprising the step of roasting steamed green beans roasted steamed green beans obtained in step a).

And, further comprising the step of adding fermentation bacteria fermented bacteria to the steamed green beans obtained in step a).

In addition, the present invention comprises the steps of a) green beans boiled green beans at 5 to 55 ℃; And b) a vacuum packaging step of vacuum packaging the boiled green beans.

And, the boiled green beans obtained in step c) further comprises the step of grinding boiled green beans.

And, further comprising the step of boiled green beans roasted boiled green beans obtained in step b).

The fermentation bacteria addition step of adding fermentation bacteria to the boiled green beans obtained in step a) is further included.

In addition, the present invention a) green soybeans soaked green soybeans at 10 to 25 ℃ step; b) steaming the soybeans at 5 to 55 ° C; And c) a vacuum packaging step of vacuum packaging the steamed green beans.

And, further comprising a steamed green beans grinding step of grinding the steamed green beans obtained in step c).

And, further comprising the step of steamed green beans roasted steamed green beans obtained in step c).

And, further comprising the step of adding fermentation bacteria fermented bacteria to the steamed green beans obtained in step b).

In addition, the present invention a) green soybeans soaked green soybeans at 10 to 25 ℃ step; b) boiled green beans at 5 to 55 ℃ boiled green beans; And c) a vacuum packaging step of vacuum packing the boiled green beans.

And, the boiled green beans obtained in step c) further comprises the step of grinding boiled green beans.

And, further comprising the step of boiled green beans roasted boiled green beans obtained in step c).

And, further comprising the step of adding fermentation bacteria fermented bacteria to the boiled green beans obtained in step b).

In addition, the present invention a) bean soaking step of soaking the beans with water at 10 to 25 ℃; b) bean juice manufacturing step of preparing the soy beans; And c) bean juice filtration step of filtering the bean juice at low temperature from -5 to 5 ° C. to provide a functional coffee processed food production method comprising a.

The present invention also provides a functional coffee processed food prepared according to the above methods.

As described above, the present invention has the effect of contributing to farm income through the promotion of sales of coffee, and has the effect of providing the coffee with functional coffee processed foods unique in flavor and taste.

In addition, it is possible to develop other types of food using coffee as well as expanding the use of coffee, thereby increasing the utility of coffee.

1 is a flow chart illustrating a step-by-step method for producing a functional coffee processed foods using soaked green beans according to the present invention.
Figure 2 is a flow chart illustrating a step-by-step method of manufacturing a functional coffee processed food using steamed green beans according to the present invention.
Figure 3 is a flow chart illustrating a step-by-step method for producing a functional coffee processed food using boiled green beans according to the present invention.
Figure 4 is a flow chart illustrating a step-by-step method of manufacturing a functional coffee processed food comprising the green beans drying step using steamed green beans according to the present invention.
Figure 5 is a flow chart illustrating a step-by-step method of manufacturing a functional coffee processed food comprising the green beans drying step using boiled green beans according to the present invention.
Figure 6 is a flow chart illustrating a step-by-step method of manufacturing a functional coffee processed food comprising a vacuum packaging step using soaked green beans according to the present invention.
7 is a flow chart illustrating a step-by-step method of manufacturing a functional coffee processed food comprising a vacuum packaging step using steamed green beans according to the present invention.
8 is a flow chart illustrating a step-by-step method of manufacturing a functional coffee processed food comprising a vacuum packaging step using boiled green beans according to the present invention.
9 is a flow chart illustrating a step-by-step method of manufacturing a functional coffee processed food comprising a vacuum packaging step using soaked green beans and steamed green beans according to the present invention.
10 is a flow chart illustrating a step-by-step method of manufacturing a functional coffee processed food comprising a vacuum packaging step using soaked green beans and boiled green beans according to the present invention.
Figure 11 is a flow chart illustrating a step-by-step method for producing a functional coffee processed food using beans juice according to the present invention.

Hereinafter, the present invention will be described in detail.

In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In addition, terms to be described below are terms defined in consideration of functions in the present invention, which may vary according to a user's intention or custom.

1 is a flow chart showing a step-by-step method of manufacturing a functional coffee processed food using soybean green beans according to the present invention, Figure 2 is a flow chart showing a step-by-step method of manufacturing a functional coffee processed food using steamed green beans according to the present invention, Figure 3 is a flow chart showing a step-by-step method of manufacturing a functional coffee processed food using boiled green beans according to the present invention, Figure 4 is a manufacturing method of a functional coffee processed food comprising a green beans drying step using steamed green beans according to the present invention. 5 is a flow chart showing step by step, Figure 5 is a flow chart showing a step-by-step process of manufacturing a functional coffee processed food comprising the step of drying the green beans using the boiled green coffee according to the present invention, Figure 6 is a vacuum packaging using a so-called green beans according to the present invention 7 is a flowchart illustrating a step-by-step method of manufacturing a functional coffee food comprising the step, FIG. 8 is a flowchart illustrating a step-by-step manufacturing method of a functional coffee processed food comprising a vacuum packaging step using steamed green beans according to the present invention, and FIG. 8 is a method of manufacturing a functional coffee processed food comprising a vacuum packing step using boiled green beans according to the present invention. 9 is a flow chart showing step by step, Figure 9 is a flow chart showing a step-by-step method of manufacturing a functional coffee processed food comprising a vacuum packaging step using soaked green beans and steamed green beans according to the present invention, Figure 10 is called green beans according to the present invention And is a flow chart showing a step-by-step manufacturing method of a functional coffee processed food comprising a vacuum packaging step using boiled green beans, Figure 11 is a flow chart showing a step-by-step method of manufacturing a functional coffee processed food using ground coffee according to the present invention.

Referring to the method of manufacturing a functional coffee processed food according to the present invention step by step.

First, with reference to Figure 1 will be described a method for producing a functional coffee processed food using the soy beans.

1st Example

First step: Beans  tempering metal

Beans are called for producing a functional coffee processed food according to the present invention.

To remove any foreign matter or contaminants from the surface of the beans, clean the beans with water.

The coffee beans washed as described above are placed in a container, and water is poured into the container so that various ingredients contained in the coffee beans are stored in the coffee beans.

In soaking of the beans, the temperature of the water is 5 to 30 ° C, preferably 10 to 25 ° C.

The soaking of the beans is preferably carried out for 6 to 48 hours so that various components contained in the beans can be sufficiently stored in the beans.

The amount of water used for soaking of the beans is added in an amount of 1 to 5 times the weight of the beans, more preferably in an amount of 1 to 3 times the weight of the beans.

In the present invention, various kinds of beans may be used, and the present invention is not limited by the producing region and the like, and it is preferable to use beans of Ethiopia and Colombia which are excellent in quality.

Second step: Beans  dry

The beans called in the first step are dried.

The drying temperature of soaked beans is 30 to 120 ° C, more preferably 30 to 80 ° C. When the so-called beans are dried, various components representing the flavor of natural coffee remain in the dried beans, thereby preparing a functional coffee processed food having a better flavor.

The drying method may be carried out by a method known in the art. For example, it may be dried using a blow dryer or pressure dryer equipped with a dryer, or may be dried by removing moisture in the so-called beans using a vinyl house or a greenhouse under low temperature conditions.

Step 3: Dry Beans  smash

The method may further include a step of grinding dry beans, which is a process of grinding the dried beans in the second step. This is for the purpose of making powder or flakes, for the purpose of enhancing palatability and drinking, and the dry bean grinding step can be carried out by a method known in the art using a grinder.

Fourth Step: Drying Beans  stir-fry

The method may further include a step of roasting the dried beans, which is a process of roasting the dried beans in the second step. This is to make a roasted form, the purpose of increasing the shelf life, palatability and drinkability, the step of drying beans can be carried out by a method known in the art using a stirrer.

With reference to Figure 2 will be described a method of manufacturing a functional coffee processed food using steamed beans.

Second Example

First step: Beans  Steaming

Beans are steamed to produce a functional coffee processed food according to the present invention.

To remove any foreign matter or contaminants from the surface of the beans, clean the beans with water.

Put the washed beans in a container as described above, pour water into the container and steamed so that various components contained in the beans are stored in the beans.

When steaming the beans, the temperature of the water is 5 to 65 ° C, preferably 5 to 55 ° C.

Steaming of the beans is preferably carried out for 2 to 6 hours so that various components contained in the beans can be sufficiently stored in the beans.

The amount of water used for steaming the beans is added in an amount of 1 to 5 times the weight of the beans, and more preferably in an amount of 1 to 3 times the weight of the beans.

In the present invention, various kinds of beans may be used, and the present invention is not limited by the producing region and the like, and it is preferable to use beans of Ethiopia and Colombia which are excellent in quality.

Second step: Beans  dry

Dry the beans steamed in the first step.

The drying temperature of steamed beans is 30-120 degreeC, More preferably, it is 30-80 degreeC. When the steamed beans are dried, various components representing the flavor of natural coffee remain in the dried beans, thereby producing a functional coffee processed food having a better flavor.

The drying method may be carried out by a method known in the art. For example, it may be dried using a blow dryer or pressure dryer equipped with a dryer, or may be dried by removing moisture in the so-called beans using a vinyl house or a greenhouse under low temperature conditions.

Step 3: Dry Beans  smash

The method may further include a step of grinding dry beans, which is a process of grinding the dried beans in the second step. This is for the purpose of making powder or flakes, for the purpose of enhancing palatability and drinking, and the dry bean grinding step can be carried out by a method known in the art using a grinder.

Fourth Step: Drying Beans  stir-fry

The method may further include a step of roasting the dried beans, which is a process of roasting the dried beans in the second step. This is to make a roasted form, the purpose of increasing the shelf life, palatability and drinkability, the step of drying beans can be carried out by a method known in the art using a stirrer.

Step 5: add fermentation bacteria

The first step may further include a fermentation bacteria addition step of fermenting the steamed beans. The fermentation bacteria may be fermented as one of chungguk bacteria or rice straw bacteria or yeast fungus, the step of adding the fermentation bacteria 28 to 60 ℃ by adding fermented bacteria such as Chungguk bacteria or rice straw bacteria or yeast mold in 0.01 to 0.1 times the weight of the beans Fermentation in 20 to 48 hours. This is to make the form of Cheonggukjang or Doenjang or natto, and to increase shelf life, palatability, and drinking, the step of adding fermentation bacteria can be carried out by a method known in the art using a fermentor or Cheonggukjang making machine.

Referring to Figure 3 will be described a method for producing a functional coffee processed food using boiled beans.

Third Example

First step: Beans  Boil

Beans are boiled to produce a functional coffee processed food according to the present invention.

To remove any foreign matter or contaminants from the surface of the beans, clean the beans with water.

Put the washed beans in the container as described above, pour water into the container boils so that various ingredients contained in the beans are stored in the beans.

When the beans are boiled, the water temperature is 5 to 65 ° C, preferably 5 to 55 ° C.

Boiling of the beans is preferably carried out for 2 to 6 hours so that various components contained in the beans can be sufficiently stored in the beans.

The amount of water used to boil the beans is added in an amount of 1 to 5 times the weight of the beans, more preferably in an amount of 1 to 3 times the weight of the beans.

In the present invention, various kinds of beans may be used, and the present invention is not limited by the producing region and the like, and it is preferable to use beans of Ethiopia and Colombia which are excellent in quality.

Second step: Beans  dry

In the first step, boiled beans are dried.

The drying temperature of the boiled beans is 30-120 degreeC, More preferably, it is 30-80 degreeC. When the boiled beans are dried, various components representing the flavor of natural coffee remain in the dried beans, thereby preparing a functional coffee processed food having a better flavor.

The drying method may be carried out by a method known in the art. For example, it may be dried using a blow dryer or pressure dryer equipped with a dryer, or may be dried by removing moisture in the so-called beans using a vinyl house or a greenhouse under low temperature conditions.

Step 3: Dry Beans  smash

The method may further include a step of grinding dry beans, which is a process of grinding the dried beans in the second step. This is for the purpose of making powder or flakes, for the purpose of enhancing palatability and drinking, and the dry bean grinding step can be carried out by a method known in the art using a grinder.

Fourth Step: Drying Beans  stir-fry

The method may further include a step of roasting the dried beans, which is a process of roasting the dried beans in the second step. This is to make a roasted form, the purpose of increasing the shelf life, palatability and drinkability, the step of drying beans can be carried out by a method known in the art using a stirrer.

Step 5: add fermentation bacteria

The first step may further comprise the step of adding fermentation bacteria which is a process of fermenting the beans. The fermentation bacteria may be fermented as one of chungguk bacteria or rice straw bacteria or yeast fungus, the step of adding the fermentation bacteria 28 to 60 ℃ by adding fermented bacteria such as Chungguk bacteria or rice straw bacteria or yeast mold in 0.01 to 0.1 times the weight of the beans Fermentation in 20 to 48 hours. This is to make the form of Cheonggukjang or Doenjang or natto, and to increase shelf life, palatability, and drinking, the step of adding fermentation bacteria can be carried out by a method known in the art using a fermentor or Cheonggukjang making machine.

With reference to Figure 4 will be described a method for producing a functional coffee processed food comprising a coffee beans drying step using steamed beans.

Fourth Example

Step 1: bean beans

The same as the first step in the manufacturing method of the first embodiment.

Second step: Beans  Steaming

It is the same as the first step in the manufacturing method of the second embodiment.

Third step: Beans  dry

Same as the second step in the manufacturing method of the second embodiment.

Fourth Step: Drying Beans  smash

The same as the third step in the manufacturing method of the third embodiment.

Step 5: Dry Beans  stir-fry

Same as the fourth step in the manufacturing method of the third embodiment.

Step 6: add fermentation bacteria

Boiled beans are the same as the fifth step in the manufacturing method of the third embodiment, except that the fermented steamed beans are fermented.

With reference to Figure 5 will be described a method of manufacturing a functional coffee processed food comprising a step of drying the beans using boiled beans.

5th Example

First step: Beans  tempering metal

It is the same as the first step in the manufacturing method of the fourth embodiment except that it is not steamed but boiled.

Second step: Beans  Boil

It is the same as the 2nd step in the manufacturing method of said 4th Example except that it is boiled rather than steamed.

Third step: Beans  dry

It is the same as the 3rd step in the manufacturing method of the said 4th Example except that it is boiled rather than steamed.

Fourth Step: Drying Beans  smash

It is the same as the fourth step in the manufacturing method of the fourth embodiment, except that it is not steamed but boiled.

Step 5: Dry Beans  stir-fry

It is the same as the 5th step in the manufacturing method of said 4th Example except that it is boiled rather than steamed.

Step 6: add fermentation bacteria

It is the same as the fifth step in the manufacturing method of the third embodiment.

With reference to Figure 6 will be described a method of manufacturing a functional coffee processed food comprising a vacuum packaging step using the so called beans.

6th Example

First step: Beans  tempering metal

The same as the first step in the manufacturing method of the first embodiment.

Second step: vacuum packaging

The method may further include a vacuum packing step of vacuum packing the beans called in the first step. This is for the purpose of making a vacuum packaging form, and for the purpose of increasing storage, palatability, and drinkability, the vacuum packaging step can be performed by a method known in the art using a vacuum packaging machine.

Third step: called Beans  smash

It is the same as the third step in the manufacturing method of the third embodiment, except that the dried beans are not ground but the ground beans.

Fourth Step: Called Beans  stir-fry

It is the same as the fourth step in the manufacturing method of the third embodiment except that the roasted beans are not roasted.

A method of manufacturing a functional coffee processed food including a vacuum packaging step using steamed beans will be described with reference to FIG. 7.

7th Example

First step: Beans  Steaming

It is the same as the first step in the manufacturing method of the second embodiment.

Second step: vacuum packaging

The second step in the manufacturing method of the sixth embodiment is the same except that the soaked beans are vacuum packed instead of vacuum packed.

Step 3: steamed Beans  smash

It is the same as the third step in the manufacturing method of the third embodiment except that the ground beans are not ground but the ground beans.

Fourth Step: Steamed Beans  stir-fry

It is the same as the fourth step in the manufacturing method of the third embodiment except that the roasted coffee beans are not roasted.

Referring to Figure 8 will be described a method of manufacturing a functional coffee processed food comprising a vacuum packaging step using boiled beans.

8th Example

First step: Beans  Boil

It is the same as the first step in the manufacturing method of the seventh embodiment except that it is not steamed but boiled.

Second step: vacuum packaging

The same process as the second step in the manufacturing method of the seventh embodiment is carried out except that the steamed beans are vacuum packed instead of vacuum packed.

Step 3: boil Beans  smash

It is the same as the third step in the manufacturing method of the seventh embodiment except that the ground beans are not ground but the ground beans.

Step 4: boil Beans  stir-fry

It is the same as the fourth step in the manufacturing method of the seventh embodiment except that the roasted beans are not roasted.

With reference to Figure 9 will be described a method of manufacturing a functional coffee processed food comprising a vacuum packaging step using the called beans and steamed beans.

9th Example

First step: Beans  tempering metal

The same as the first step in the manufacturing method of the first embodiment.

Second step: Beans  Steaming

It is the same as the first step in the manufacturing method of the second embodiment.

Third step: vacuum packaging

The second step in the manufacturing method of the sixth embodiment is the same except that the soaked beans are vacuum packed instead of vacuum packed.

Fourth Step: Steamed Beans  smash

It is the same as the third step in the manufacturing method of the third embodiment except that the ground beans are not ground but the ground beans.

Step 5: steamed Beans  stir-fry

It is the same as the fourth step in the manufacturing method of the third embodiment except that the roasted coffee beans are not roasted.

Step 6: add fermentation bacteria

Boiled beans are the same as the fifth step in the manufacturing method of the third embodiment, except that the fermented steamed beans are fermented.

With reference to Figure 10 will be described a method of manufacturing a functional coffee processed food comprising a vacuum packaging step using the called beans and boiled beans.

10th Example

First step: Beans  tempering metal

The same as the first step in the manufacturing method of the first embodiment.

Second step: Beans  Boil

It is the same as the second step in the manufacturing method of the ninth embodiment except that it is not steamed but boiled.

Third step: vacuum packaging

It is the same as the third step in the manufacturing method of the ninth embodiment except that it is not steamed but boiled.

Step 4: boil Beans  smash

It is the same as the fourth step in the manufacturing method of the ninth embodiment, except that it is not steamed but boiled.

Step 5: boil Beans  stir-fry

It is the same as the fifth step in the manufacturing method of the ninth embodiment except that it is not steamed but boiled.

Step 6: add fermentation bacteria

It is the same as the fifth step in the manufacturing method of the third embodiment.

With reference to FIG. 11, the manufacturing method of the functional coffee processed food using the bean juice is demonstrated.

11th Example

First step: Green beans  tempering metal

It is the same as the first step in the manufacturing method of the first embodiment except that it is not beans.

Second step: Green beans  Juice preparation

In order to prepare a functional coffee processed food according to the present invention is prepared green juice.

The production of green bean juice uses a conventional method. For example, in order to remove foreign substances or contaminants on the surface of the soybeans, the soybeans are washed and crushed with water, and the soybeans are juiced using a juicer, and the juice is separated into juice and solids using a filter cloth. Prepare juice.

Third step: Green beans  Juice filtration

The leachate extracted in the second step is subjected to low-temperature cooling filtration to extract the filtrate stock solution, in which so-called green beans and solids have been removed.

Low temperature cooling filtration temperature is -5-10 degreeC, More preferably, it is -5-5 degreeC. When low-temperature cooling filtration is performed, various components representing the flavor of natural green beans remain in the leachate, thereby preparing a functional coffee processed food having a better flavor.

The cold cooling filtration method can be carried out by methods known in the art. For example, by filtering using a cartridge filter or a sheet filter with a cooler, filtering using a filtration tank, a filter or a sieve under low temperature conditions, or removing solids using a filtering cloth such as medicine, liquor, or sake. It can be filtered.

This step is to remove the soybeans with a 100 mesh sieve, using a cartridge filter with a low temperature cooler to cool the inside, and primary filtration through a sieve having a diameter of 5㎛, sieve 3㎛ Secondary filtration and third filtration with a sieve having a diameter of 1 µm is preferable.

As a result of performing a general sensory test on the general functional coffee processed foods and the functional coffee processed foods according to the present invention prepared in the above manner, the functional coffee processed foods according to the present invention in taste, aroma and average taste received good evaluation.

In addition, the functional coffee processed foods according to the present invention prepared by the method as described above for the first to tenth embodiments are not existing products, there is no comparative example, the sensory test (hereinafter 'product' Sensory evaluation). Here, the product name of the functional coffee processed foods prepared in each example was determined by the tentative name, and the results of the product sensory test on the products manufactured in the following Examples of Tables 1, 12 and 23 below Recorded.

Comparative Example: Two commercially available coffee beans of Tester's Choice's Soupimo and East-West Foods's Maxim Arabica 100 were purchased. (Reference to coffee beans similar to the date of manufacture of the coffee beverage prepared in Example 11) Select and purchase the manufactured date of manufacture and test it separately.)

Example: Immediately after the coffee beverage of the present invention prepared by the present invention and the conventional coffee beans purchased in the comparative example and the coffee beverage of the present invention, one month after the manufacture, three months after the six months after the preparation A comprehensive sensory test of aroma, tenderness, taste (harmoniousness of sweetness, bitterness, sourness and soreness) and mean taste was carried out over. The criteria for comprehensive sensory evaluation were classified into very good (100 points), slightly good (50 points), moderate (0 points), slightly bad (-50 points), and very bad (-100 points). Tables 1, 12 and 23 are shown below. (For reference, the results of the comprehensive sensory tests shown in Tables 1, 12, and 23 below record the average values (evaluation values for fragrance, softness, and taste) of the results of the above-described product sensory tests. It can be seen that the result value of the sensory test includes the result value of the product sensory test.)

Immediately after manufacture division First Embodiment Second Embodiment Third Embodiment Fourth embodiment Fifth Embodiment Sixth embodiment Seventh embodiment Eighth Embodiment Ninth Embodiment Tenth embodiment Eleventh embodiment Comparative Example 1 Comparative Example 2 incense 55 58.75 60 60 67.5 70 63.75 68.75 68.75 66.25 65 80 90 Softness 56.66 61.25 58.75 61.25 63.75 66.67 63.75 70 65 65 65 75 85 flavor 55 60 65
67.5 66.25 63.33 63.75 68.75 67.5 67.5 70 85 80 Average beauty 55.55 60 61.25 62.91 65.83 66.66 63.75 69.16 67.08 66.25 66.66 80 85

Products for Example 1 of Table 1 division Called bean drying products Dry bean grinding products Dry bean fried products medium incense 60 55 50 55 Softness 55 60 55 56.66 flavor 60 50 55 55 Average beauty 58.33 55 53.33

Products for Example 2 of Table 1 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 55 55 60 65 58.75 Softness 60 60 65 60 61.25 flavor 50 55 65 70 60 Average beauty 55 56.7 63.33 65

Products for Example 3 of Table 1 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 60 60 55 65 60 Softness 60 55 50 70 58.75 flavor 65 60 65 70 65 Average beauty 61.67 58.3 56.67 68.33

Products for Example 4 of Table 1 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 55 50 65 70 60 Softness 65 55 65 60 61.25 flavor 65 60 75 70 67.5 Average beauty 61.67 55 68.33 66.67

Products for Example 5 of Table 1 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 65 75 60 70 67.5 Softness 60 60 60 75 63.75 flavor 65 65 65 70 66.25 Average beauty 63.33 66.67 61.67 71.67

Products for Example 6 of Table 1 division Called bean packaging products Dry bean grinding products Dry bean fried products medium incense 65 75 70 70 Softness 65 60 75 66.67 flavor 65 65 60 63.33 Average beauty 65 66.67 68.33

Products for Example 7 of Table 1 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 70 55 60 70 63.75 Softness 65 60 55 75 63.75 flavor 65 60 65 65 63.75 Average beauty 66.67 58.33 60 70

Products for Example 8 of Table 1 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 70 65 65 75 68.75 Softness 70 60 75 75 70 flavor 65 70 70 70 68.75 Average beauty 68.33 65 70 73.33

Products for Example 9 of Table 1 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 65 65 75 70 68.75 Softness 60 65 60 75 65 flavor 70 70 60 70 67.5 Average beauty 65 66.67 65 71.67

Products for Example 10 of Table 1 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 65 55 70 75 66.25 Softness 65 60 65 70 65 flavor 60 70 65 75 67.5 Average beauty 63.33 61.67 66.67 73.33

1 month after manufacture division First Embodiment Second Embodiment Third Embodiment Fourth embodiment Fifth Embodiment Sixth embodiment Seventh embodiment Eighth Embodiment Ninth Embodiment Tenth embodiment Eleventh embodiment Comparative Example 1 Comparative Example 2 incense 73.33 68.75 77.5 71.25 76.25 75 73.75 73.75 73.75 73.75 65 75 65 Softness 73.33 68.75 73.75 73.75 73.75 73.33 71.25 77.5 71.25 72.5 70 60 70 flavor 73.33 72.5 72.5 77.5 72.5 71.67 73.75 76.25 76.25 76.25 80 60 60 Average beauty 73.33 70 74.58 74.16 74.16 73.33 72.91 75.83 73.75 74.16 71.66 65 65

Products for Example 1 of Table 12 division Called bean drying products Dry bean grinding products Dry bean fried products medium incense 70 75 75 73.33 Softness 70 70 80 73.33 flavor 75 70 75 73.33 Average beauty 71.67 71.67 76.67

Products for Example 2 of Table 12 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 60 65 75 75 68.75 Softness 65 70 70 70 68.75 flavor 70 75 70 75 72.5 Average beauty 65 70 71.67 73.33

Products for Example 3 of Table 12 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 75 75 80 80 77.5 Softness 70 70 75 80 73.75 flavor 70 70 75 75 72.5 Average beauty 71.67 71.67 76.67 78.33

Products for Example 4 of Table 12 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 70 70 70 75 71.25 Softness 70 75 75 75 73.75 flavor 75 80 80 75 77.5 Average beauty 71.67 75 75 75

Products for Example 5 of Table 12 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 75 80 75 75 76.25 Softness 75 65 75 80 73.75 flavor 70 70 75 75 72.5 Average beauty 73.33 71.67 75 76.67

Products for Example 6 of Table 12 division Called bean packaging products Dry bean grinding products Dry bean fried products medium incense 70 80 75 75 Softness 75 70 75 73.33 flavor 70 75 70 71.67 Average beauty 71.67 75 73.33

Products for Example 7 of Table 12 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 75 70 70 80 73.75 Softness 70 70 65 80 71.25 flavor 75 75 70 75 73.75 Average beauty 73.33 71.67 68.33 78.33

Products for Example 8 of Table 12 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 75 70 70 80 73.75 Softness 80 70 80 75 77.5 flavor 70 75 80 80 76.25 Average beauty 76.67 71.67 76.67 78.33

Products for Example 9 of Table 12 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 70 70 80 75 73.75 Softness 65 75 65 80 71.25 flavor 70 80 70 85 76.25 Average beauty 68.33 75 71.67 80

Products for Example 10 of Table 12 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 75 70 75 75 73.75 Softness 70 70 75 75 72.5 flavor 70 75 80 80 76.25 Average beauty 71.67 71.67 76.67 76.67

6 months after manufacture division First Embodiment Second Embodiment Third Embodiment Fourth embodiment Fifth Embodiment Sixth embodiment Seventh embodiment Eighth Embodiment Ninth Embodiment Tenth embodiment Eleventh embodiment Comparative Example 1 Comparative Example 2 incense 78.33 78.75 81.25 80 81.25 81.67 83.75 80 78.75 85 90 40 35 Softness 80 81.25 81.25 82.5 83.75 75 81.25 80 76.25 81.25 85 35 30 flavor 81.67 81.25 82.5 81.25 82.5 85 85 81.25 82.5 82.5 90 25 30 Average beauty 80 80.41 81.66 81.25 82.5 80.55 83.33 80.41 79.16 82.91 88.33 33.33 31.66

Products for Example 1 of Table 23 division Called bean drying products Dry bean grinding products Dry bean fried products medium incense 80 75 80 78.33 Softness 75 85 80 80 flavor 80 80 85 81.67 Average beauty 78.33 80 81.67

Products for Example 2 of Table 23 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 80 75 80 80 78.75 Softness 75 80 85 85 81.25 flavor 80 80 85 80 81.25 Average beauty 78.33 78.33 83.33 81.67

Products for Example 3 of Table 23 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 80 80 80 85 81.25 Softness 80 85 80 80 81.25 flavor 85 80 85 80 82.5 Average beauty 81.67 81.67 81.67 81.67

Products for Example 4 of Table 23 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 80 80 75 85 80 Softness 85 80 80 85 82.5 flavor 75 85 85 80 81.25 Average beauty 80 81.67 80 83.33

Products for Example 5 of Table 23 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 80 80 80 85 81.25 Softness 85 80 80 90 83.75 flavor 85 80 85 80 82.5 Average beauty 83.33 80 81.67 85

Products for Example 6 of Table 23 division Called bean packaging products Dry bean grinding products Dry bean fried products medium incense 80 80 85 81.67 Softness 80 75 70 75 flavor 80 85 90 85 Average beauty 80 80 81.67

Products for Example 7 of Table 23 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 80 80 85 90 83.75 Softness 75 80 80 90 81.25 flavor 80 85 80 95 85 Average beauty 78.33 81.67 81.67 91.67

Products for Example 8 of Table 23 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 75 75 80 90 80 Softness 80 75 85 80 80 flavor 80 85 80 85 81.25 Average beauty 76.67 78.3 81.67 85

Products for Example 9 in Table 23 division Steamed bean dry products Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 75 75 80 85 78.75 Softness 70 75 75 85 76.25 flavor 80 85 80 85 82.5 Average beauty 75 78.33 78.33 85

Products for Example 10 of Table 23 division Boiled coffee beans Dry bean grinding products Dry bean fried products Fermented bacteria added product medium incense 80 80 85 95 85 Softness 85 85 70 85 81.25 flavor 80 80 85 85 82.5 Average beauty 81.67 81.67 80 88.33

From Tables 1, 12, and 23, immediately after the preparation, after one month of manufacture, and three months after the six months of preparation, the aroma, softness, taste (sweetness, bitterness, sourness and soaking degree of harmony) and average taste Comprehensive sensory evaluation of the conventional coffee beans, the results of the overall sensory test of the coffee beans are significantly lower in all items, while the sensory tests of the first to tenth and eleventh embodiments (coffee drinks) of the present invention The results were found to be excellent almost almost unchanged even after 1 month from the time of manufacture, after 6 months of manufacture. And, as the people who responded to the sensory test accustomed to the present invention, it was found that the aroma, softness, and taste of the existing coffee beans were significantly lower than those of the present invention. Therefore, it can be confirmed that the functional coffee processed food of the present invention is much suitable as a functional coffee processed food that takes a certain period until tasting or drinking.

The functional coffee processed food of the present invention can be added to milk, soy milk, yogurt, beverages and the like, which is convenient to eat, and offsets the smell of burnt than conventional roasted beans, thereby adding a more tasteful taste and aroma.

The detailed description of the invention is merely exemplary of the invention, which is used only for the purpose of illustrating the invention and is not intended to limit the scope of the invention as defined in the meaning or claims.

Therefore, those skilled in the art will understand that various modifications and equivalent other embodiments are possible.

Claims (78)

a) bean soaking step, in which the beans are called water at 10 to 25 ° C .; And
b) a method of producing a functional coffee processed food, characterized in that consisting of; drying the soy beans at 30 to 80 ℃ drying step. The method of claim 1,
The method of producing a functional coffee processed food, characterized in that the soybean water is added in an amount of 1 to 3 times the weight of the beans. The method of claim 1,
The bean soaking step is a functional coffee food manufacturing method, characterized in that soaked for 6 to 48 hours. The method of claim 1,
Functional coffee processed food manufacturing method further comprising the step of crushing the dried coffee beans dried in the step b). The method of claim 1,
Functional coffee processed food manufacturing method characterized in that it further comprises a step of roasting dried beans obtained in step b) dried beans. a) steaming the beans at 5 to 55 ° C .; And
b) a method for producing a functional coffee processed food, characterized in that consisting of; drying the steamed coffee beans at 30 to 80 ℃ drying step. The method according to claim 6,
The bean steaming step is a functional coffee food manufacturing method, characterized in that steaming for 2 to 6 hours. The method according to claim 6,
Functional coffee processed food manufacturing method further comprising the step of crushing the dried coffee beans dried in the step b). The method according to claim 6,
Functional coffee processed food manufacturing method characterized in that it further comprises a step of roasting dried beans obtained in step b) dried beans. The method according to claim 6,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises the step of adding fermentation bacteria to the steamed beans obtained in step a). 11. The method of claim 10,
The fermentation bacterium is a functional coffee processed food manufacturing method characterized in that at least one of chungguk bacteria or rice straw bacteria or yeast fungus. 11. The method of claim 10,
Wherein the step of adding the fermentation bacteria functional coffee processed foods, characterized in that the fermented soybean paste or rice straw bacteria or yeast fungus at 0.01 to 0.1 times the weight of the beans to ferment at 28 to 60 ℃ for 20 to 48 hours. a) boiling beans at 5 to 55 ° C .; And
b) a method of producing a functional coffee processed food, characterized in that consisting of; drying the boiled beans at 30 to 80 ℃. The method of claim 13,
The bean boiling step is a functional coffee food manufacturing method, characterized in that boiled for 2 to 6 hours. The method of claim 13,
Functional coffee processed food manufacturing method further comprising the step of crushing the dried coffee beans dried in the step b). The method of claim 13,
Functional coffee processed food manufacturing method characterized in that it further comprises a step of roasting dried beans obtained in step b) dried beans. The method of claim 13,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises the step of adding fermentation bacteria to boiled beans obtained in step a). The method of claim 17,
The fermentation bacterium is a functional coffee processed food manufacturing method characterized in that at least one of chungguk bacteria or rice straw bacteria or yeast fungus. The method of claim 17,
Wherein the step of adding the fermentation bacteria functional coffee processed foods, characterized in that the fermented soybean paste or rice straw bacteria or yeast fungus at 0.01 to 0.1 times the weight of the beans to ferment at 28 to 60 ℃ for 20 to 48 hours. a) bean soaking step, in which the beans are called water at 10 to 25 ° C .;
b) steaming the soy beans at 5 to 55 ° C .; And
c) a coffee beans drying step of drying the steamed beans at 30 to 80 ℃; functional coffee production method characterized in that consisting of. 21. The method of claim 20,
The method of producing a functional coffee processed food, characterized in that the soybean water is added in an amount of 1 to 3 times the weight of the beans. 21. The method of claim 20,
The bean soaking step is a functional coffee food manufacturing method, characterized in that soaked for 6 to 48 hours. 21. The method of claim 20,
The bean steaming step is a functional coffee food manufacturing method, characterized in that steaming for 2 to 6 hours. 21. The method of claim 20,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises a step of drying the ground coffee grounds obtained in step c). 21. The method of claim 20,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises the step of roasting the dried beans obtained in step c). 21. The method of claim 20,
Functional coffee processed food manufacturing method further comprises the step of adding the fermentation bacteria fermented bacteria to the steamed beans obtained in step b). The method of claim 26,
The fermentation bacterium is a functional coffee processed food manufacturing method characterized in that at least one of chungguk bacteria or rice straw bacteria or yeast fungus. The method of claim 26,
Wherein the step of adding the fermentation bacteria functional coffee processed foods, characterized in that the fermented soybean paste or rice straw bacteria or yeast fungus at 0.01 to 0.1 times the weight of the beans to ferment at 28 to 60 ℃ for 20 to 48 hours. a) bean soaking step, in which the beans are called water at 10 to 25 ° C .;
b) boiling the soy beans at 5 to 55 ° C .; And
c) the method of producing a functional coffee processed food, characterized in that consisting of; drying the boiled beans at 30 to 80 ℃ drying. 30. The method of claim 29,
The method of producing a functional coffee processed food, characterized in that the soybean water is added in an amount of 1 to 3 times the weight of the beans. 30. The method of claim 29,
The bean soaking step is a functional coffee food manufacturing method, characterized in that soaked for 6 to 48 hours. 30. The method of claim 29,
The bean boiling step is a functional coffee food manufacturing method, characterized in that boiled for 2 to 6 hours. 30. The method of claim 29,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises a step of drying the ground coffee grounds obtained in step c). 30. The method of claim 29,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises the step of roasting the dried beans obtained in step c). 30. The method of claim 29,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises the step of adding the fermentation bacteria fermented bacteria to boiled beans obtained in step b). 36. The method of claim 35,
The fermentation bacterium is a functional coffee processed food manufacturing method characterized in that at least one of chungguk bacteria or rice straw bacteria or yeast fungus. 36. The method of claim 35,
Wherein the step of adding the fermentation bacteria functional coffee processed foods, characterized in that the fermented soybean paste or rice straw bacteria or yeast fungus at 0.01 to 0.1 times the weight of the beans to ferment at 28 to 60 ℃ for 20 to 48 hours. a) bean soaking step, in which the beans are called water at 10 to 25 ° C .; And
b) a vacuum packaging step of vacuum-packing the soy beans; functional coffee processed food manufacturing method characterized in that consisting of. The method of claim 38,
The method of producing a functional coffee processed food, characterized in that the soybean water is added in an amount of 1 to 3 times the weight of the beans. The method of claim 38,
The bean soaking step is a functional coffee food manufacturing method, characterized in that soaked for 6 to 48 hours. The method of claim 38,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises a soaked bean grinding step of grinding the soaked bean obtained in step a). The method of claim 38,
Functional coffee processed food manufacturing method comprising the step of roasting the soaked soybeans obtained in step a). a) steaming the beans at 5 to 55 ° C .; And
b) a vacuum packaging step of vacuum-packing the steamed beans; functional coffee processed food manufacturing method comprising a. 44. The method of claim 43,
The bean steaming step is a functional coffee food manufacturing method, characterized in that steaming for 2 to 6 hours. 44. The method of claim 43,
Functional coffee processed food manufacturing method comprising the step of crushing the steamed beans obtained in step a) steamed beans. 44. The method of claim 43,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises a step of roasting the steamed beans roasted steamed beans obtained in step a). 44. The method of claim 43,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises the step of adding fermentation bacteria to the steamed beans obtained in step a). 49. The method of claim 47,
The fermentation bacterium is a functional coffee processed food manufacturing method characterized in that at least one of chungguk bacteria or rice straw bacteria or yeast fungus. 49. The method of claim 47,
Wherein the step of adding the fermentation bacteria functional coffee processed foods, characterized in that the fermented soybean paste or rice straw bacteria or yeast fungus at 0.01 to 0.1 times the weight of the beans to ferment at 28 to 60 ℃ for 20 to 48 hours. a) boiling beans at 5 to 55 ° C .; And
b) a vacuum packaging step of vacuum-packing the boiled beans; functional coffee processed food manufacturing method comprising the. 51. The method of claim 50,
The bean boiling step is a functional coffee food manufacturing method, characterized in that boiled for 2 to 6 hours. 51. The method of claim 50,
Functional coffee processed food manufacturing method comprising the step of pulverizing the boiled beans obtained in step c). 51. The method of claim 50,
The method of producing a functional coffee processed food, characterized in that it further comprises a step of roasting boiled beans obtained in step b). 51. The method of claim 50,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises the step of adding fermentation bacteria to boiled beans obtained in step a). 55. The method of claim 54,
The fermentation bacterium is a functional coffee processed food manufacturing method characterized in that at least one of chungguk bacteria or rice straw bacteria or yeast fungus. 55. The method of claim 54,
Wherein the step of adding the fermentation bacteria functional coffee processed foods, characterized in that the fermented soybean paste or rice straw bacteria or yeast fungus at 0.01 to 0.1 times the weight of the beans to ferment at 28 to 60 ℃ for 20 to 48 hours. a) bean soaking step, in which the beans are called water at 10 to 25 ° C .;
b) steaming the soy beans at 5 to 55 ° C .; And
c) a vacuum packaging step of vacuum-packing the steamed beans; manufacturing method of functional coffee foods, characterized in that consisting of. 58. The method of claim 57,
The method of producing a functional coffee processed food, characterized in that the soybean water is added in an amount of 1 to 3 times the weight of the beans. 58. The method of claim 57,
The bean soaking step is a functional coffee food manufacturing method, characterized in that soaked for 6 to 48 hours. 58. The method of claim 57,
The bean steaming step is a functional coffee food manufacturing method, characterized in that steaming for 2 to 6 hours. 58. The method of claim 57,
Functional coffee processed food manufacturing method comprising the step of crushing the steamed beans obtained in step c) steamed beans. 58. The method of claim 57,
The method of producing a functional coffee processed food, characterized in that it further comprises a step of roasting the steamed beans roasted steamed beans obtained in step c). 58. The method of claim 57,
Functional coffee processed food manufacturing method further comprises the step of adding the fermentation bacteria fermented bacteria to the steamed beans obtained in step b). 64. The method of claim 63,
The fermentation bacterium is a functional coffee processed food manufacturing method characterized in that at least one of chungguk bacteria or rice straw bacteria or yeast fungus. 64. The method of claim 63,
Wherein the step of adding the fermentation bacteria functional coffee processed foods, characterized in that the fermented soybean paste or rice straw bacteria or yeast fungus at 0.01 to 0.1 times the weight of the beans to ferment at 28 to 60 ℃ for 20 to 48 hours. a) bean soaking step, in which the beans are called water at 10 to 25 ° C .;
b) boiling the soy beans at 5 to 55 ° C .; And
c) a vacuum packaging step of vacuum-packing the boiled beans; functional coffee processed food manufacturing method comprising the. 67. The method of claim 66,
The method of producing a functional coffee processed food, characterized in that the soybean water is added in an amount of 1 to 3 times the weight of the beans. 67. The method of claim 66,
The bean soaking step is a functional coffee food manufacturing method, characterized in that soaked for 6 to 48 hours. 67. The method of claim 66,
The bean boiling step is a functional coffee food manufacturing method, characterized in that boiled for 2 to 6 hours. 67. The method of claim 66,
Functional coffee processed food manufacturing method comprising the step of pulverizing the boiled beans obtained in step c). 67. The method of claim 66,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises a step of roasting boiled beans obtained in step c). 67. The method of claim 66,
The method of manufacturing a functional coffee processed food, characterized in that it further comprises the step of adding the fermentation bacteria fermented bacteria to boiled beans obtained in step b). 73. The method of claim 72,
The fermentation bacterium is a functional coffee processed food manufacturing method characterized in that at least one of chungguk bacteria or rice straw bacteria or yeast fungus. 73. The method of claim 72,
Wherein the step of adding the fermentation bacteria functional coffee processed foods, characterized in that the fermented soybean paste or rice straw bacteria or yeast fungus at 0.01 to 0.1 times the weight of the beans to ferment at 28 to 60 ℃ for 20 to 48 hours. a) soaking green beans in water at 10 to 25 ° C .;
b) green soybean juice preparation step of preparing the soybeans; And
c) a green coffee juice filtration step of cold-filtering the green coffee juice at -5 to 5 ° C; functional coffee foods manufacturing method comprising a. 78. The method of claim 75,
The method of producing a functional coffee processed food, characterized in that the water of the soybean soaking step is added in an amount of 1 to 3 times the weight of the beans. 78. The method of claim 75,
The soybean soaking step is a functional coffee processed food manufacturing method, characterized in that soaked for 6 to 48 hours. 78. A functional coffee processed food prepared by the method of any one of claims 1 to 77.

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