KR20170103320A

KR20170103320A - Brewed coffee flavored with natural fruits and method preparing the same

Info

Publication number: KR20170103320A
Application number: KR1020160025949A
Authority: KR
Inventors: 권순광; 황재복
Original assignee: 권순광; 황재복
Priority date: 2016-03-03
Filing date: 2016-03-03
Publication date: 2017-09-13

Abstract

The present invention relates to natural fruit-scented brewed coffee. More specifically, provided are a method for producing natural fruit-scented brewed coffee, and natural fruit-scented brewed coffee produced thereby. To this end, the method for producing the natural fruit-scented brewed coffee comprises the following steps: a green coffee bean immersion step for immersing green coffee bean in a natural fruit solution derived from natural fruits; a low temperature drying step for taking out the green coffee bean immersed in the natural fruit solution and then drying the same at a low temperature; and a roasting step for roasting the low temperature dried green coffee bean at 190-230C.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a natural and flavored coffee bean,

The present invention relates to a coffee bean and a process for producing the same, and more particularly, to a coffee bean having a natural fruit flavor and a process for producing the same.

Coffee can be broadly divided into instant coffee (instant coffee) and instant coffee (so-called mixed coffee) produced by mixing coffee bean extract with sugar, creamer and the like. The coffee beans are divided into various types according to the coffee varieties and the roasting method. There are three kinds of coffee bean varieties: Arabica, Robusta, and Riberica. The cultivar of Liberica is rarely used because its quality is not very common, Arabica varieties and Robusta varieties are very popular, among which arabica varieties are grown to the extent that they account for about 70% of the world, and in Korea, more rosters are imported. This is because Robusta varieties are mainly used for the production of instant coffee. Recently, the consumption of coffee beans, which are sold at coffee shops and the like, is increasing more than the instant coffee, so the import of arabica varieties is also increasing.

Meanwhile, various attempts have been made to diversify the aroma of coffee, such as hazelnut coffee, vanilla coffee, and chocolate flavored coffee. However, most of these incense coffees are made by mixing artificial flavor with most roasted coffee beans, and because they have been used as a means to utilize the beans that are difficult to sell as they have lost quality, And it can be harmful to consumers' health.

Attempts have been made to produce fragrant coffee using natural fruits rather than artificial flavors. For example, Korean Patent Laid-Open Publication No. 2016-0004178 discloses a coffee composition containing a cleansing fruit juice, and US Patent No. 8,603,561B1 discloses a method of producing a coffee extract in which a red fruit flavor and a coffee flavor are harmonized .

However, since most of the fruit-flavored coffee including the above-mentioned prior arts is not a coffee bean but a coffee extract, i.e., a kind of instant coffee that is prepared by mixing fruit juice with instant coffee, the deep flavor of the coffee beans And the like.

It is an object of the present invention to provide a high-quality natural and one-sided coffee capable of enjoying natural and flavorfulness without deteriorating the flavor of the coffee, and a process for producing the same.

However, these problems are exemplary and do not limit the scope of the present invention.

According to one aspect of the present invention, there is provided a method for producing a coffee bean, comprising: a step of immersing coffee beans in a natural fruit juice; A low-temperature drying step of raising coffee seeds immersed in the natural fruit solution and drying at low temperature; And roasting the roasted coffee beans at a temperature of 190 to 230 ° C.

According to another aspect of the present invention there is provided a natural and agitated coffee bean produced by the above method.

According to one embodiment of the present invention as described above, it is possible to produce natural and uni-directional coffee beans which can enjoy the fruit flavor without artificial fragrance while maintaining the original flavor of the coffee. It is needless to say that the scope of the present invention is not limited by the above effects.

The terms used in this document are defined as follows.

Natural fruit used in this document means edible fruit containing sweetness in the wood, but in the present invention, it is used in a generic meaning including 'fruit vegetables' or 'fruits and vegetables' which are harvested from the annual plant.

As used herein, "natural fruit juice" refers to fruit juice extracted from natural fruit, juice that does not remove fiber (fill) ingredients by grinding fruit, juice fruit juice or juice without fiber component, and concentrated juice It is a concept to include.

As used herein, the term "coffee beans" refers to coffee beans that have been removed only from coffee beans and not roasted.

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

According to one aspect of the present invention, there is provided a process for producing a coffee beans, comprising: a step of immersing coffee beans in a natural fruit solution obtained from natural fruits; A low-temperature drying step of raising coffee seeds immersed in the natural fruit solution and drying at low temperature; And roasting the roasted coffee beans at a temperature of 200 to 230 ° C.

In the above production method, the coffee bean may be Arabica, Robusta, and Liberica varieties, but it is preferably an Arabica varietal. Of the Arabica varieties, it is more preferable to use bourbon seeds or Tipica varieties, More preferably at an altitude of 1,270 to 2,000 meters.

Wherein the natural fruit is selected from the group consisting of strawberry, cherry, apple, pear, pineapple, raspberry, bramble, kiwi, banana, peach, plum, apricot, mango, rich, rambutan, longan, mangosteen, Pepper, Acai berry, Gooseberry, Acerola, Elderberry, Pomegranate, Lemon, Lime, Cherry, Fruit, Tangerine, Blueberry, Cranberry, It may be jujube, melon, watermelon, quince, coriander, citron, guava, noni, tomato, guarana, nipapam, date palm, durian, or papaya.

In the above manufacturing method, the natural fruit solution may be treated with 2 to 4% (w / v) of salt and 1 to 4% (v / v) of vinegar. The treatment of the salt and vinegar is intended to remove contaminants contaminated with coffee bean sprouts and to disinfect disinfectants.

In the above method, the coffee bean dipping step may have a ratio of natural fruit juice to coffee bean of 500 to 900 g / L, and the dipping period may be 1 to 5 days, preferably 2 to 3 days. If the ratio of the natural fruit juice to the coffee bean is less than 500 g / L, the waste of natural fruit juice is seriously worsened and the manufacturing cost is increased. If it exceeds 900 g / L, Can occur. In addition, when the immersion period is less than 24 hours, the fruit liquid is not sufficiently penetrated into the coffee, so that a coffee bean having a poor fruit flavor is produced. If the immersion period is longer than 5 days, coffee can not be used, , The fruit solution can not be properly penetrated into the coffee, so that the fruit flavor can not be properly implemented.

In the above manufacturing method, the low-temperature drying step may be performed at room temperature or at a temperature of 20 to 35 ° C. If the drying temperature is too low, the drying time is too long and the coffee bean is likely to decay. If the drying temperature exceeds 35 ° C, the germination ability of the coffee source may be lost and the nutrients of the coffee may be destroyed.

In the above manufacturing method, the roasting is carried out by introducing the dried coffee beans into an oven preheated to a temperature of 170 to 190 DEG C, raising the temperature to 190 to 230 DEG C and heating the coffee beans for 15 to 25 minutes, preferably 16 to 20 Min, most preferably 17 to 19 minutes. In addition, it is preferable to heat the drip coffee to a temperature of 190 to 215 캜, and to produce the espresso coffee at a temperature of 200 to 225 캜.

The natural and uni-directional coffee beans thus prepared may be packaged in a roasted coffee bean, sold in a roasted coffee bean, packed in bulk, or packaged in a disposable container for extracting tea or instant espresso .

Therefore, the manufacturing method may further include a grinding step of grinding the roasted coffee beans.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. It should be understood, however, that the invention is not limited to the disclosed embodiments and examples, but may be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, It is provided to fully inform the owner of the scope of the invention.

Example: Preparation of natural and artificial coffee beans

The present inventors selected strawberries, cherries and blueberries as natural fruits, washed them, removed the nipples and seeds, and grinded them with a mixer to prepare juice, which was then filtered through a filter paper to remove the cellulose. Then, 3% by weight of salt and 2.5% by volume of vinegar were added to the fruit liquid. This is to kill the bacteria remaining in the fruit. Then, 10 L of each fruit liquid was transferred to a stainless steel barrel, and 8 kg of arabica cultivars cultivated in a high mountain area (over 1,250 m above sea level) was added and immersed for 3 days. After 3 days, the coffee beans were sieved to remove the fruit juice, transferred to a well-ventilated room, and allowed to stand at room temperature for 3 days to dry.

Fully roasted fruit-dipped coffee beans were roasted immediately, with the highest roasting temperatures being set at 5 ° C intervals in the range of 190-240 ° C, typically the temperature range used for coffee roasting, The roasted roasted coffee beans were roasted in a type roaster (Taehwan Prosta, Korea), and the roasting time was set to 18 minutes. The roasted coffee beans were rapidly cooled using a cooling fan, and then grinded and pulverized to prepare coffee for tasting. Some of the tasting coffee was made into drip coffee, some were extracted with espresso extractor, and then mixed with hot water to produce American coffee.

Examples of the present invention Example Fruit type Roasting temperature (℃) One

Strawberry 190 2 195 3 200 4 205 5 210 6 215 7 220 8 225 9 230 10 235 11 240 12

Cherry

190 13 195 14 200 15 205 16 210 17 215 18 220 19 225 20 230 21 235 22 240 23

Blueberries

190 24 195 25 200 26 205 27 210 28 215 29 220 30 225 31 230 32 235 33 240

Comparative Example: Preparation of fruit-flavored coffee beans according to the conventional method

Fried coffee bean coffee according to the prior art was prepared according to the following process. The same green bean as used in the above example was roasted for 18 minutes while putting the coffee bean into the drum type roaster set at the initial feeding temperature of 185 캜 and raising the temperature to 220 캜.

10 kg of roasted coffee beans were placed in a drum type stirrer and then mixed with a mixture of artificial strawberry flavor (Lorann Oils Inc., USA), artificial cherry flavor (Lorann Oils Inc., USA), and artificial blueberry flavor (Flavorah, USA) After adding 308 g each, stirring was carried out at room temperature for 6 hours so that the fruit flavors were sufficiently coated. After the stirring was completed, coffee was grinded and used to prepare coffee for tasting. Some of the tasting coffee was made into drip coffee, some were extracted with espresso extractor, and then mixed with hot water to produce American coffee.

Comparative Example Comparative Example Fruit type Roasting temperature (℃) One Strawberry 220 2 Cherry 220 3 Blueberries 220

Test Example: Sensory Evaluation

A double blinded sensory evaluation was carried out through 20 trained panels for drip coffee and American coffee prepared through the above Examples and Comparative Examples. The sensory evaluation was performed with a minimum of 1 point and a maximum of 5 points on each item. Each panel was rinsed for 30 seconds with drinking water after drinking coffee for tasting, then drinking coffee after 2 minutes interval , The evaluation was carried out in a state in which the reverberation and the residue of the coffee that had just been sampled immediately before were completely removed. The evaluation items were coffee aroma, fruit flavor, bitter taste, sour taste, and overall taste. Among the evaluation items, bitter taste and sour taste are bitter taste, and 5 points are the bitter taste, and 1 point means that the bitter taste is hardly felt, and the sour taste also indicates the intensity of the sour taste. The sensory evaluation was carried out using coffee made from fresh roasted coffee within one day of roasting to avoid changes in taste and flavor of coffee according to storage period.

Sensory evaluation result Example Drip coffee American Coffee scent Fruit flavor bitter Sour taste Comprehensive likelihood Coffee scent Fruit flavor bitter Sour taste Comprehensive likelihood One 3.9 ± 0.2 4.6 ± 0.1 2.8 ± 0.2 2.8 ± 0.3 4.1 ± 0.3 3.8 ± 0.2 4.6 ± 0.1 2.3 ± 0.3 2.7 ± 0.2 3.3 ± 0.2 2 4.1 ± 0.2 4.5 ± 0.3 3.1 ± 0.1 2.4 ± 0.2 4.2 ± 0.1 4.0 ± 0.1 4.5 ± 0.3 2.5 ± 0.2 2.6 ± 0.1 3.4 ± 0.1 3 4.5 ± 0.3 4.4 ± 0.2 2.9 ± 0.2 2.2 ± 0.3 4.3 ± 0.2 4.3 ± 0.2 4.4 ± 0.2 2.4 ± 0.3 2.3 ± 0.2 3.9 ± 0.2 4 4.6 ± 0.2 4.3 ± 0.2 3.2 ± 0.3 2.2 ± 0.4 4.6 ± 0.1 4.4 ± 0.1 4.3 ± 0.2 2.7 ± 0.3 2.3 ± 0.4 3.8 ± 0.1 5 4.4 ± 0.3 4.3 ± 0.1 3.1 ± 0.3 2.3 ± 0.2 4.5 ± 0.2 4.3 ± 0.2 4.3 ± 0.1 3.3 ± 0.1 2.1 ± 0.1 4.2 ± 0.1 6 4.3 ± 0.1 4.2 ± 0.3 3.2 ± 0.1 1.8 ± 0.4 4.2 ± 0.3 4.5 ± 0.2 4.2 ± 0.3 3.1 ± 0.3 2.0 ± 0.2 4.3 ± 0.2 7 4.1 ± 0.1 3.5 ± 0.2 3.4 ± 0.2 1.6 ± 0.1 3.7 ± 0.1 4.6 ± 0.1 4.3 ± 0.2 3.3 ± 0.5 1.9 ± 0.1 4.5 ± 0.3 8 4.2 ± 0.2 3.2 ± 0.3 3.9 ± 0.1 1.7 ± 0.2 3.3 ± 0.2 4.4 ± 0.3 4.2 ± 0.3 3.6 ± 0.2 1.8 ± 0.1 4.2 ± 0.2 9 4.1 ± 0.2 2.5 ± 0.1 4.3 ± 0.2 1.6 ± 0.1 3.1 ± 0.1 4.3 ± 0.2 3.4 ± 0.1 3.9 ± 0.1 1.8 ± 0.2 3.5 ± 0.4 10 3.8 ± 0.1 1.3 ± 0.3 4.2 ± 0.3 1.5 ± 0.2 3.0 ± 0.2 3.9 ± 0.2 2.4 ± 0.3 4.1 ± 0.1 1.7 ± 0.1 3.2 ± 0.3 11 3.6 ± 0.3 1.2 ± 0.1 4.4 ± 0.1 1.4 ± 0.2 3.1 ± 0.3 3.8 ± 0.3 1.3 ± 0.1 4.3 ± 0.2 1.5 ± 0.2 2.9 ± 0.2 12 3.8 ± 0.1 4.7 ± 0.2 2.4 ± 0.2 2.5 ± 0.2 4.0 ± 0.2 3.8 ± 0.2 4.7 ± 0.2 2.4 ± 0.3 2.2 ± 0.2 3.4 ± 0.1 13 3.9 ± 0.1 4.6 ± 0.1 2.5 ± 0.3 2.4 ± 0.1 4.1 ± 0.2 4.0 ± 0.1 4.5 ± 0.2 2.5 ± 0.2 2.2 ± 0.1 3.6 ± 0.1 14 4.3 ± 0.2 4.5 ± 0.2 2.6 ± 0.1 2.3 ± 0.2 4.4 ± 0.3 4.3 ± 0.2 4.3 ± 0.1 2.5 ± 0.1 2.0 ± 0.2 3.8 ± 0.2 15 4.5 ± 0.1 4.4 ± 0.1 2.8 ± 0.2 1.8 ± 0.2 4.5 ± 0.3 4.4 ± 0.1 4.2 ± 0.3 2.9 ± 0.2 1.9 ± 0.4 3.7 ± 0.3 16 4.6 ± 0.1 4.3 ± 0.2 3.0 ± 0.2 1.6 ± 0.1 4.6 ± 0.1 4.3 ± 0.2 4.3 ± 0.1 3.2 ± 0.4 1.5 ± 0.1 4.1 ± 0.1 17 4.4 ± 0.2 4.3 ± 0.2 3.1 ± 0.3 1.5 ± 0.4 4.3 ± 0.1 4.5 ± 0.2 4.3 ± 0.2 3.3 ± 0.1 1.4 ± 0.2 4.2 ± 0.1 18 4.3 ± 0.1 3.8 ± 0.1 3.3 ± 0.1 1.3 ± 0.1 3.8 ± 0.2 4.6 ± 0.1 4.2 ± 0.1 3.7 ± 0.2 1.3 ± 0.2 4.4 ± 0.2 19 4.2 ± 0.2 3.3 ± 0.2 3.8 ± 0.2 1.2 ± 0.2 3.5 ± 0.1 4.4 ± 0.3 4.1 ± 0.2 3.8 ± 0.1 1.1 ± 0.1 4.2 ± 0.1 20 4.3 ± 0.1 2.2 ± 0.1 4.1 ± 0.3 1.2 ± 0.3 3.2 ± 0.2 4.3 ± 0.2 3.5 ± 0.1 3.9 ± 0.2 1.2 ± 0.2 3.4 ± 0.1 21 3.8 ± 0.2 1.2 ± 0.2 4.3 ± 0.2 1.2 ± 0.2 3.1 ± 0.5 3.8 ± 0.2 1.9 ± 0.1 4.2 ± 0.1 1.1 ± 0.2 3.2 ± 0.4 22 3.6 ± 0.2 1.2 ± 0.1 4.5 ± 0.2 1.2 ± 0.1 2.9 ± 0.2 3.7 ± 0.3 1.3 ± 0.1 4.4 ± 0.1 1.1 ± 0.1 2.4 ± 0.1 23 3.7 ± 0.2 4.4 ± 0.2 2.8 ± 0.1 2.7 ± 0.1 4.2 ± 0.1 3.8 ± 0.1 4.5 ± 0.2 2.3 ± 0.3 2.5 ± 0.2 3.4 ± 0.2 24 3.6 ± 0.1 4.4 ± 0.1 3.0 ± 0.2 2.6 ± 0.2 4.3 ± 0.2 3.9 ± 0.2 4.3 ± 0.2 2.5 ± 0.2 2.4 ± 0.1 3.6 ± 0.2 25 4.4 ± 0.4 4.3 ± 0.4 3.2 ± 0.1 2.3 ± 0.1 4.4 ± 0.1 4.2 ± 0.1 4.4 ± 0.1 2.3 ± 0.1 2.2 ± 0.1 3.7 ± 0.1 26 4.5 ± 0.1 4.2 ± 0.4 3.1 ± 0.4 2.1 ± 0.2 4.5 ± 0.2 4.3 ± 0.2 4.2 ± 0.1 2.5 ± 0.1 1.9 ± 0.3 3.6 ± 0.3 27 4.5 ± 0.2 4.1 ± 0.4 3.2 ± 0.3 1.7 ± 0.1 4.4 ± 0.1 4.4 ± 0.3 4.1 ± 0.2 3.2 ± 0.2 1.5 ± 0.1 4.3 ± 0.3 28 4.3 ± 0.2 4.0 ± 0.3 3.3 ± 0.2 1.5 ± 0.2 4.3 ± 0.2 4.3 ± 0.2 4.2 ± 0.1 3.4 ± 0.1 1.4 ± 0.2 4.4 ± 0.2 29 4.2 ± 0.3 3.2 ± 0.2 3.5 ± 0.1 1.3 ± 0.2 3.9 ± 0.2 4.5 ± 0.2 4.3 ± 0.1 3.5 ± 0.2 1.4 ± 0.1 4.6 ± 0.2 30 4.2 ± 0.1 3.1 ± 0.4 3.8 ± 0.2 1.3 ± 0.1 3.8 ± 0.4 4.3 ± 0.2 4.0 ± 0.2 3.4 ± 0.1 1.3 ± 0.1 4.3 ± 0.1 31 4.2 ± 0.2 2.3 ± 0.1 4.2 ± 0.1 1.2 ± 0.3 3.2 ± 0.3 4.4 ± 0.1 3.7 ± 0.2 4.1 ± 0.1 1.2 ± 0.2 3.6 ± 0.2 32 3.8 ± 0.4 1.2 ± 0.2 4.5 ± 0.2 1.2 ± 0.1 3.2 ± 0.2 4.0 ± 0.3 2.3 ± 0.1 4.2 ± 0.2 1.1 ± 0.2 3.3 ± 0.1 33 3.7 ± 0.3 1.1 ± 0.1 4.6 ± 0.2 1.2 ± 0.2 2.9 ± 0.1 3.6 ± 0.1 1.2 ± 0.2 4.4 ± 0.2 1.2 ± 0.1 2.8 ± 0.3 Comparative Example 1 3.2 ± 1.2 4.7 ± 0.3 3.5 ± 0.3 1.3 ± 0.3 3.2 ± 0.3 3.5 ± 0.2 4.4 ± 0.3 3.6 ± 0.2 1.4 ± 0.2 3.1 ± 0.3 Comparative Example 2 3.4 ± 0.3 4.8 ± 0.1 3.4 ± 0.2 1.4 ± 0.4 3.3 ± 0.2 3.6 ± 0.4 4.3 ± 0.2 3.4 ± 0.1 1.2 ± 0.5 3.2 ± 0.5 Comparative Example 3 3.5 ± 0.6 4.5 ± 0.2 3.7 ± 0.1 1.2 ± 0.2 3.4 ± 0.2 3.4 ± 0.2 4.6 ± 0.1 3.5 ± 0.3 1.3 ± 0.2 3.2 ± 0.2

As a result of the sensory evaluation, as shown in Table 3, as the roasting temperature and the roasting temperature were increased, the coffee aroma did not change largely, whereas the fruit aroma had a temperature of 230 ° C or higher , Which appears to be due to the destruction of the fruit flavor component at high temperatures. In addition, the bitter taste became stronger with increasing temperature and the sour taste was lowered with increasing temperature. Difference due to fruit type was not so large, but it was found that natural and one-way bean coffee made of strawberry material had a somewhat stronger acidity than cherry coffee and blueberry coffee. Compared to drip coffee and American coffee, roasted coffee at lower temperatures (less than 215 ° C) showed higher overall acceptability when made into drip coffee and roasted at higher temperatures (below 225 ° C) When coffee beans were made with american coffee, they showed higher overall acceptability. Accordingly, the natural and uni-directional coffee beans according to one embodiment of the present invention can be sold separately for drip coffee and espresso production coffee according to the roasting temperature.

On the other hand, in the case of the conventional fruit-like coffee, Comparative Examples 1 to 3, the coffee aroma was weak compared to the natural and unidirectional coffee beans according to one embodiment of the present invention. This is because the strong artificial fruit aroma masked coffee aroma And for that reason it has been found to be less than natural and flavored coffee beans according to one embodiment of the present invention in terms of overall preference. In other opinions, there were opinions that comparative examples of conventional fruit-flavored coffee are not natural in flavor and harmony with coffee aroma.

As described above, according to one embodiment of the present invention, since the natural and unilateral coffees can harmonize natural natural and oriental coffees while maintaining the original taste and aroma of the coffee, the quality of the quality coffee beans It is possible to enjoy a healthy and romantic coffee culture in place of the low-quality incense coffee manufactured by artificially incinerating a cheap coffee roasted at a high temperature in order to conceal the coffee.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. I will understand. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims

A step of immersing the coffee beans in a natural fruit solution obtained from natural fruits;
A low-temperature drying step of raising coffee seeds immersed in the natural fruit solution and drying at low temperature; And
And roasting the low-temperature-dried coffee bean at a temperature of 190 to 230 ° C.

The method according to claim 1,
Wherein the coffee bean is Arabica, Robusta, and Liberique varieties.

The method according to claim 1,
The natural fruit may be selected from the group consisting of strawberry, cherry, apple, pear, pineapple, raspberry, berry, kiwi, banana, peach, plum, apricot, mango, rich, rambutan, Orange, sweetie, grapefruit, dragon, tangerine, kumquat, blueberry, cranberry, aronia, prune, asai berry, gooseberry, acerola, elderberry, pomegranate, lemon, lime, cherry, fig, persimmon, A method for producing natural and artificial coffee beans, which comprises the steps of: a) preparing a bean curd, a bean curd, a yuzu, a guava, a noni, a tomato, a guarana, a napalm, a date palm, a durian or a papaya.

The method according to claim 1,
Wherein the natural fruit juice is treated with 2 to 4% (w / v) of salt and 1 to 4% (v / v) of vinegar.

The method according to claim 1,
Wherein the ratio of natural fruit juice to coffee bean is 500 to 900 g / L in the step of immersing the coffee beans in the coffee beans.

The method according to claim 1,
Wherein the step of immersing the coffee bean is performed for 1 to 5 days.

The method according to claim 1,
Wherein the low temperature drying step is performed at room temperature or at a temperature of 20 to 35 占 폚.

The method according to claim 1,
Wherein the roasting is carried out for 15 to 25 minutes by adding the dried coffee beans to a preheated roaster at a temperature of 170 to 200 占 폚 and raising the temperature to 190 to 230 占 폚.

9. The method of claim 8,
Wherein the drip coffee is roasted at a temperature of 190 to 215 占 폚.

9. The method of claim 8,
Wherein the espresso coffee is roasted at a temperature of 200 to 225 占 폚 to produce coffee for espresso.

11. The method according to any one of claims 1 to 10,
Further comprising a grinding step of grinding the roasted coffee beans.

A natural and sparkling coffee bean produced by the process of any one of claims 1 to 10.

A natural and unsweetened ground coffee beverage produced by the method of claim 11.