KR20150053739A - Method of producing high-quality coffee fermentation Coconut water - Google Patents

Abstract

The present invention relates to a process for producing high quality coffee fermented with coconut water. In particular, the present invention provides a method for producing high quality coffee fermented with coconut water, comprising the steps of: (a) preparing a coconut water; (b) fermenting the coconut water of step (a) at a temperature of 20 ° C to 48 ° C for 3 hours to 24 hours; (c) preparing a coffee bean having the flesh removed therefrom by drying to a moisture content of 15% or less; (d) mixing the purified water in the coconut water of step (b) at a weight ratio of 10: 1 to 1:10; (e) fermenting the material of step (d) at a temperature of 15 ° C to 42 ° C for 1 day to 7 days by immersing the coffee bean of step (c) in the material; (f) recovering fermented coffee beans of step (e) and removing moisture; (g) drying the coffee bean of the step (f) to a moisture content of 15% or less and commercializing it.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing high-quality coffee fermented with coconut water,

The present invention relates to a process for producing high quality coffee fermented with coconut water.

Coconut (coconut) is Cocos nucifera L. in scientific name and is also called coconut palm. Fruit of palm tree which is palm plant of the origin of South America. India, and West Indies. The height of the tree is 15 ~ 30m and the height of the half. The size of the fruit is 25 ~ 30cm in length, 20 ~ 25cm in diameter and the fruit is opened in the upper part of the tree. The main destinations are Thailand, the Philippines and Indonesia. The shape of the fruit is the same as the face of a frown clown, and it is called coco, which means the terrestrial image in Spain and Portuguese.

Less ripe fruit contains juice, a liquid called palm oil, which is light but sweet. On the other hand, the ripe ones are filled with white flesh in a hard shell and have a low water content. It is copra that dried the pulp. Chopping or crushing copra is used for topping the cake, covering it with cookies and chocolate, which is called coconut cream or coconut milk. This is the cream that is used for milk-like purposes. It is also used for cooking curry sauce and vegetables. In confectionery, mix with custard cream and use it in mousse, ice cream. Also, coconut pulp is made by grinding sugar and whites to make coconut macaroons, and thinly cut or grind pulp to make jam in a weak fire with sugar. Copra is almost fat, so you can squeeze oil, which is copra oil or coconut oil

      Coffee is a processed coffee bean or a palatable food with added food additives. Its origin is taken from the Arabic gahweh to the Turkish coffeeh, which is now the coffee, and in the early 17th century Introduced in Europe and spread to popular beverages until now. Coffee is a processed food that is refined and roasted with seeds of plants. The ingredient contains caffeine, trigonelline and chlorogenic acid. Caffeine is a substance that stimulates the central nervous system or muscles . Therefore, when you drink coffee, refreshing feeling or excitement is transmitted, and there is fatigue recovery or awakening action. It has a diuretic effect and has a medicinal effect on headache, especially migraine. The bitter taste of coffee is when it is roasted by caramel with sugar.

Coffee is the fruit of the Akaneera evergreen shrub belonging to more than a thousand. It is grown in tropical regions of Africa and Southeast Asia. Origin is Ethiopian Arabica (C. arabica), Congo native Robusta species (C. canephore variant C. robusta). There is C. liberica from the west coast of Africa. Of the total world production, Arabica paper is 80%, Robusta paper is about 20%, and there are not many liberian species. While Arabica species are excellent in flavor but weak in insect pests, Robusta species are not very good in flavor and taste, but they are very strong and resistant to disease. The amount of water soluble ingredients and caffeine is higher than other varieties, so it is a type widely used for the production of instant coffee. Ribery carcass has a strong character, but production is decreasing because fragrance is lower than arabica.

Coffee is produced through processes such as selection, roasting, grinding, extraction, concentration, and drying of beans. Roasting technology, when roasted soybeans firepower, coffee, soybean oil, sugar, and fragrance ingredients cause chemical changes, resulting in a unique flavor, aroma and flavor of coffee. Bitter taste increases with less roasting. In addition, sugar is caramelized and brownish brown.

There is no method for producing coffee using the coconut juice in connection with the present invention. Examples of similar prior arts include patent application 10-2014-0002521 (fermented coffee), patent application 10-2013-0040685 (method for producing functional coffee fermentation using chungkukjang), etc. .

The harvested coffee beans are pulverized by dry or wet methods. Through the process of eliminating the bark and mucus, a bad smell is generated in the coffee beans, which degrades the quality of the coffee. In addition, as the time passes after roasting of coffee, rancidity occurs and the taste, aroma and quality are rapidly lowered, and when the coffee is extracted and consumed, the mouth becomes dry.

It is an object of the present invention to solve the problem of reducing the odor of green beans produced during the process of separating the fruit pulp of coffee beans, reducing the occurrence of acidosis after roasting, eliminating the drying of the mouth, We want to improve the flavor of coffee to produce a competitive coffee

The present invention relates to a method for producing high-quality coffee fermented with coconut water, comprising the steps of: (a) preparing a coconut water; (b) fermenting the coconut water of step (a) at a temperature of 20 ° C to 48 ° C for 3 hours to 24 hours; (c) preparing a coffee bean having the flesh removed therefrom by drying to a moisture content of 15% or less; (d) mixing the purified water in the coconut water of step (b) at a weight ratio of 10: 1 to 1:10; (e) fermenting the material of step (d) at a temperature of 15 ° C to 42 ° C for 1 day to 7 days by immersing the coffee bean of step (c) in the material; (f) recovering fermented coffee beans of step (e) and removing moisture; (g) drying the coffee bean of the step (f) to a moisture content of 15% or less and commercializing it.

The coffee seeds produced by the process of the present invention have no odor, and the coffee extracted from roasted green beans improves the intrinsic taste of coffee, the sweetness after drinking, and the intrinsic flavor of coffee. In addition, there was no drying phenomenon in the mouth that appeared after drinking coffee, and coffee quality was improved.

In order to accomplish the above object, the present invention relates to a method for producing high quality coffee fermented with coconut water. In particular, the present invention provides a method for producing high quality coffee fermented with coconut water, comprising the steps of: (a) preparing a coconut water; (b) fermenting the coconut water of step (a) at a temperature of 20 ° C to 48 ° C for 3 hours to 24 hours; (c) preparing a coffee bean having the flesh removed therefrom by drying to a moisture content of 15% or less; (d) mixing the purified water in the coconut water of step (b) at a weight ratio of 10: 1 to 1:10; (e) fermenting the material of step (d) at a temperature of 15 ° C to 42 ° C for 1 day to 7 days by immersing the coffee bean of step (c) in the material; (f) recovering fermented coffee beans of step (e) and removing moisture; (g) drying the coffee bean of the step (f) to a moisture content of 15% or less and commercializing it.

The coffee produced according to the manufacturing method of the present invention has no odor, greatly improves the taste and flavor, and has no drying phenomenon of mouth appearing after drinking coffee.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the coffee bean of the examples according to the present invention can be modified according to the type of production or coffee, and the scope of the present invention, the kind of coffee and the range of the production area should not be construed as being limited to the above-mentioned embodiments.

The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example

1) 2 kg of dried Arabica bean filet (dried at 12% moisture content) was immersed in a mixture of coconut water and purified water at a weight ratio of 10: 10, followed by fermentation at 30 ° C to 35 ° C for 2 days Respectively.

2) The fermented green beans of the above 1) were dried at a moisture content of 10%, and then the roasted coffee was extracted and prepared for tasting.

Comparative Example

2 kg of the same kind of Philippine arabica raw material as the material of the example was roasted and then the ground coffee was extracted and prepared for tasting.

The extracts of coffee produced according to Examples and Comparative Examples were evaluated by the following method. The evaluation method was to evaluate the degree of satisfaction after tasting coffee of the examples and comparative examples for 40 men and women of 20 to 50 years. The taste of the coffee, the sweetness, the flavor, the dry feeling in the mouth after tasting, (Very bad: 1 point, slightly worse: 2 points, average: 3 points, slightly better: 4 points, very good: 5 points) for the sensory evaluation items.

≪ Evaluation table when coffee is extracted and tasted > division Coffee-specific
incense Coffee-specific
flavor After tasting
sweetness Mouth after tasting
Dry feeling Overall
Likelihood Example 4.9 4.8 4.7 4.9 4.9 Comparative Example 4.2 3.9 1.6 1.3 3.6

<Ingredients of coffee beans> division moisture
(%) Fat
(%) protein
(%) carbohydrate Ash
(%) fibrin
(%) sugars
(%) Example 10 15.0 12.8 9.6 48.6 4.0 Comparative Example 10 17.4 12.6 9.5 46.3 4.2

Referring to Table 1, the flavor inherent to the coffee and the taste of the coffee were improved and the remaining sweetness felt after the tasting was improved compared to the comparative example of the examples.

 In particular, the drying phenomenon of the mouth, which appears after drinking coffee, is remarkably lowered, and the overall preference is greatly improved.

Referring to the table of composition in Table 2, it was found that the fat component causing rancidity of coffee was lowered and the sugar components were improved.

Claims (5)

(a) preparing a coconut water;
(b) fermenting the coconut water of step (a) at a temperature of 20 ° C to 48 ° C for 3 hours to 24 hours;
(c) preparing a coffee bean having the flesh removed therefrom by drying to a moisture content of 15% or less;
(d) mixing the purified water in the coconut water of step (b) at a weight ratio of 10: 1 to 1:10;
(e) fermenting the material of step (d) for 1 day to 7 days at a temperature of 15 ° C to 42 ° C by immersing the coffee bean of step (c) in the material;
(f) recovering fermented coffee beans of step (e) and removing moisture;
(g) drying the coffee bean of the step (f) to a moisture content of 15% or less and then commercializing the coffee bean, wherein the step (f) comprises fermenting coffee with high quality coffee obtained by fermenting with coconut water.
A coffee bean produced by the manufacturing method of claim 1.
Coffee beans roasted with coffee beans of paragraph 2
A coffee powder obtained by pulverizing the roasted coffee beans of claim 3.
A liquid coffee obtained by extracting the coffee powder of claim 4.