KR20190083380A - Process for producing aged coffee - Google Patents

Abstract

The present invention relates to a method for producing aged coffee, and more particularly, to a method for producing aged coffee, which comprises: (a) pressurizing, heating and expanding coffee beans, followed by washing with silver to remove silver skin; (b) roasting the coffee beans which have been subjected to the step (a) to prepare a coffee bean; (c) feeding a coffee bean having been subjected to the step (b) into a germanium inner pot provided inside the pot; (d) adding potable water to the pot and heating the pot, heating the pot for 5 to 7 hours, and then cooling the pot through the steam for at least two times to mature the coffee bean; And (e) drying the coffee beans having been subjected to the step (d) and pulverizing the coffee beans.

Description

TECHNICAL FIELD The present invention relates to a process for producing aged coffee,

The present invention relates to a method for preparing a matured coffee having improved flavor through a process of pretreating coffee beans after roasting and then aging the roasted coffee beans.

Generally, coffee is roasted coffee beans and processed into an extracting bean, followed by passing hot water through the pulverized powder. In other words, the roasted coffee bean roots remove the pungent flavor and pungent taste of coffee bean roots, and the intrinsic properties present in the roasted coffee roots cause various chemical changes to produce the unique taste and aroma of coffee.

Coffee has a wide range of flavors such as bitter, sour, sweet and bitter taste. Bitterness is derived from caffeine, acidity is from fatty acid, sweetness is from carbohydrate, and tannin is from tannin. Roasting is also very important in determining the taste of coffee because these tastes become stronger or weaker depending on the intensity of the roasting (temperature and time, etc.).

Currently, the only way to process coffee beans into extractive beans is roasting, which is a method of roasting coffee beans by heating them with hot heat. Roasting is the most important procedure in coffee processing. It is classified into Extra-Light, Very Light, Light, Midium Light, Midium Dark, and Dark, Very Dark and Extra-Dark depending on its strength. The weaker the roasting, the stronger the sour, the stronger the roasting, the bitter the stronger the bitter taste.

Coffee is a delicacy food, and some people enjoy bitter taste strongly roasted, and others like roasted acidity which is slightly roasted. Most of them are roasted in the middle, so they prefer a combination of bitter and sour taste.

However, roasting is a demanding process that requires professional techniques. Even if you use the same quality coffee, it can be very difficult to implement proper acidity and abundant bitter taste by roasting, to be.

Particularly, there is a limitation in differentiating the flavor and taste of coffee by the limited coffee roasting method, and it is difficult to satisfy the various demands of the consumers, which are getting higher and higher.

Accordingly, it is a technical object of the present invention to provide a process for producing a fermented coffee that can achieve an appropriate sourness, rich bitter taste, and a mild taste of coffee through pretreatment of coffee beans and fermentation after roasting.

In order to solve the above problems,

(a) pressurizing, heating and expanding the coffee bean, followed by washing with silver to remove the silver skin;

(b) roasting the coffee beans which have been subjected to the step (a) to prepare a coffee bean;

(c) feeding a coffee bean having been subjected to the step (b) into a germanium inner pot provided inside the pot;

(d) adding potable water to the pot and heating the pot, heating the pot for 5 to 7 hours, and then cooling the pot through the steam for at least two times to mature the coffee bean; And

(e) drying the coffee beans having been subjected to the step (d) and pulverizing the dried coffee beans.

Further, in the present invention, before the step (c)

(b-1) a step of pressurizing, heating and expanding one or more grains selected from barley, soybean, and corn, followed by dry washing; And a step of roasting the grains through the steps to prepare roasted grains,

In the step (c), a coffee bean having been subjected to the step (b) and a grain having been subjected to the step (b-1) are introduced into a germanium inner pot provided in the pot,

And the coffee beans and the cereals are fed at a ratio of 100: 5 to 10: 1.

Also, in the present invention, the roasting in the step (b) is carried out in a fluidized bed roaster, a stirring roaster, a hot air roaster, a semi-heated air roaster, a direct-fired drum roaster or a firefly roaster.

Also, in the present invention, the beans are characterized in that two or five kinds of green beans of different origins or cultivars are mixed before or after roasting.

Therefore, according to the method of the present invention, the proper acidity, rich bitter taste, and soft taste of coffee can be realized through the pretreatment of coffee bean and the aging process after roasting.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of aging coffee according to the present invention. FIG.

Hereinafter, the present invention will be described in detail.

The present invention relates to a process for producing aged coffee, which comprises a process of pretreatment before roasting and a process of aging after roasting, thereby realizing an appropriate sourness, rich bitter taste and soft taste of coffee.

FIG. 1 is a process diagram showing a method of manufacturing aged coffee according to a preferred embodiment of the present invention. In the method of manufacturing aged coffee according to the present invention, the aged coffee is produced by (a) pressurizing, heating, Removing the skin; (b) roasting the coffee beans which have been subjected to the step (a) to prepare a coffee bean; (c) feeding a coffee bean having been subjected to the step (b) into a germanium inner pot provided inside the pot; (d) adding potable water to the pot and heating the pot, heating the pot for 5 to 7 hours, and then cooling the pot through the steam for at least two times to mature the coffee bean; And (e) drying and pulverizing the coffee bean having been subjected to the step (d).

Hereinafter, the method for producing the aged coffee will be described in detail by dividing the steps according to the embodiment of the present invention.

First, in step (a), the coffee beans are pressed, heated and expanded, and then washed with a dry method to remove the silver skin.

The "puffing" means that the coffee beans are pressurized and heated, and then rapidly returned to atmospheric pressure to instantaneously evaporate the moisture contained in the coffee beans, thereby expanding the volume to the porous phase, or rapidly heating the coffee beans, Thereby forming a porous structure by evaporation. In other words, roasting only in the middle can be a combination of sour and bitter taste. In order to overcome the disadvantage of roasting that the whole taste of coffee can not survive, the coffee beans are pressurized, heated and puffed.

If the coffee bean is pressed and heated to expand, the sour taste becomes stronger and the bitter taste becomes weaker as opposed to the roasting, so that the overall taste of the coffee can be abundantly supplemented in the next step of roasting. The step of pressurizing, heating and expanding the coffee bean can be repeated from one to several times. The above-mentioned process is only one example, and the expansion process of coffee bean can be carried out by various methods.

Further, the coffee beans which have been expanded by pressurization and heating can be washed dry to cleanly remove the silver skin separated from the coffee beans. Generally, the silver skin surrounding the coffee bean is peeled off by hot heat in the roasting process, which causes inconvenience that a lot of smoke and by-products are generated. When the coffee beans are pressed and heated and expanded as in the present invention, Upon expansion of the green bean, the silver skin surrounding the coffee bean is separated according to the volume increase, and the silver skin separated from the coffee bean can be cleanly removed by washing the silver skin. Therefore, it is possible to prevent the smoke and by-products generated by the silver skin in the roasting process.

In the present invention, the step of pressurizing, heating, expanding and dry-cleaning the coffee bean can be repeated a plurality of times. By repeatedly performing the process of pressurizing and heating the coffee beans to expand the coffee beans, the coffee beans of coffee beans continue to be made to continuously change the taste of the coffee.

Next, the step (b) is a step of preparing the coffee beans by roasting the coffee beans roasted through the step (a). The roasted coffee green beans roasted with silver skin in the roasting step is very convenient because no smoke and byproducts are generated due to silver skin during roasting, and the porous structure is formed in the coffee beans at the expanding stage, It is advantageous in that the time required for roasting is shortened because the roasting proceeds quickly.

In the present invention, in order to improve the flavor of coffee, two or more kinds of green beans, for example, two to five kinds of green beans may be mixed and roasted or respectively roasted and mixed. Through such a process of blending the beans, it is possible to improve the preference of coffee by harmonizing the unique flavor of various kinds of beans. For example, soybeans of different origin originating in the world, such as Brazilian soybean, Indonesian soybean, Colombian soybean, Ethiopian soybean, Thai soybean, Guatemalan soybean, Tanzian soybean, Mexican soybean, Costa Rica It is possible to mix appropriate amounts of the raw beans such as mountain bean, Hawaiian bean, Kenya bean, or Jamaican bean. In addition, according to the varieties of green bean, the variety of Arabica, Robusta and Libericas The green beans can be mixed at an appropriate ratio. This mixing can be done before roasting or after roasting.

The roasting method includes a heating method in which a drum container is heated and roasted by using the heat of conduction, a flame-proof method in which a combustion gas is passed through a drum container having a plurality of configurations to roast by direct heat transfer to green beans, A hot air type method in which a double drum is formed from an outer drum without an inner drum and a hole and a hot air is introduced between the outer drum and the inner drum to transfer heat to the inner drum and thereby to roast the drum; And roasting, but the present invention is not limited thereto. Such roasting can be carried out using various apparatuses, and examples thereof include a fluidized bed roaster, a stirring roaster (flame), a hot air roaster, a semi-heated roaster, a firing drum roaster, But is not limited thereto.

Roasting of green beans can be carried out at about 160 to 230 ° C or 190 to 200 ° C for 5 to 30 minutes or 10 to 15 minutes, and is suitably adjustable according to preference. Roasting can vary in flavor and aroma depending on time and temperature. It is usually sour until cinnamon roasting, caramelization is progressed when more roasting is done, and light sour taste and flavor when full city roasting is reached. Rich flavor that is sweet and sweet. After French roasting, sour taste disappears and bitter taste is felt, and when it is roasted more than that, there is a bitter taste and tan flavor. Therefore, roasting conditions of green beans can be adjusted according to preference, and for example, full-roasted roasting can be performed.

(C) introducing a coffee bean having been subjected to the step (b) into a germanium inner pot provided inside the pot, (d) adding potable water to the pot, and heating the pot, The coffee beans are aged by repeating at least two times of heating the beans for ~ 7 hours and then cooling them.

Preferably, the water heater is an automatic control water heater. After a predetermined amount of potable water is injected into the heating plate, the water heater is closed with a pressure lid. Then, the water heater is operated to heat the heater section in accordance with the control signal. Allow to be heated in hot water.

In this step, the coffee beans pretreated and roasted in this step are heated in the hot water by heating the hot water in this step, and the formation of the appropriate oxidation and water film is matched with bitter, sour and savory taste so that the rich taste of coffee is aged . The coffee beans can be aged more easily by repeating the cooling process after heating the beans more than twice.

According to another embodiment of the present invention, the coffee is pre-treated and roasted in addition to coffee using at least one cereal selected from barley, soybean, and yulmu, and then aged by mixing with the pretreated and roasted coffee beans, It is also possible to produce coffee. That is, before the step (c), (b-1) pressurizing, heating and expanding one or more grains selected from barley, soybean, and cormuta, followed by dry washing; (B) roasting the roasted grains and roasting the roasted grains to obtain a germanium inner pot which is provided inside the pot at step (c) 1) step is put into the aging step (c). At this time, the coffee beans and the grains are added at a ratio of 100: 5 to 10 and must be aged to have palatability and grain-specific functionality.

The barley is a cereal belonging to the rootstock of the camphor plant. It is similar to rice, but dietary fiber and vitamin mineral are rich in carbohydrate, protein and fat. Barley contains 9.5 ~ 11.8% of crude protein, 1.1 ~ 1.2% of lipid, 77% of saccharide, and contains a large amount of dietary fiber, five times that of wheat flour and 16 times that of rice. Nutritionally important minerals content is 30mg of calcium, 190mg of iron, 3mg of iron, 1.9mg of sodium and 237mg of potassium per 100g of barley, and vitamin B1, vitamin B2 and niacin, which are the main vitamins of barley, It is contained more than 2 times. By using such barley, it is possible to lower the caffeine content without harming the coffee taste through the pretreatment and the roasting process, and it is possible to improve the nutritional function.

In addition, the soybean is used for about 1000 kinds of food. The amount of protein contained in soybean is the highest among the crops, and the kinds of constituent amino acids are also comparable to those of meat. The beans are especially rich in vitamin B and contain A and D. By using such soybean, it is possible to lower the caffeine content without harming the coffee taste through the pretreatment and the roasting process, and it is possible to enhance the nutritional function.

In addition, it is preferable to use the above-mentioned yulmu as a whole. The whole adlay (Whole Coix lachryma-jobi Linne var. Mayuen Stapf) is a herbaceous plant belonging to the rice paddy field and refers to yulmu which does not peel the epidermis. And the peeled seeds that have peeled off the skin are used as yulmu tea. Such yulmu has the effect of lowering the caffeine content without harming the coffee taste through the treatment and roasting process, and it can exhibit the antioxidative function by the flavonoid ingredient contained in yulmu.

Finally, step (e) is a step of drying and pulverizing the coffee bean having been subjected to the step (d). At this time, the drying method can be carried out at a low temperature or a high temperature by a commonly known method such as natural drying or hot air drying. Also, the beans are mixed with water and ground so as to improve dispersibility. The pulverization of the beans can be performed using a hand mill or an electric grinder. The crushing thickness can be selected according to the coffee extraction method. For example, rough thicknesses (about 0.7 to 1 mm) are suitable for French presses, jelly drips and the like, which can take a long time to extract and emphasize sourness. Medium or regular thickness (about 0.5 ~ 0.7mm) is suitable for paper drip, hand drip, coffee maker, and siphon, and is the most commonly used thickness. Thin thickness (about 0.3 ~ 0.5mm) is powder sugar particle size, which is suitable for espresso machine and extracts bitter taste. If the particles are too small or uneven, it will take a long time for the water to pass through the coffee layer to slow down the extraction speed and cause a bitter taste. Therefore, it is preferable to uniformly crush the shape and size of the particles.

Although the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is obvious to those who have knowledge of.

Claims (4)

(a) pressurizing, heating and expanding the coffee bean, followed by washing with silver to remove the silver skin;
(b) roasting the coffee beans which have been subjected to the step (a) to prepare a coffee bean;
(c) feeding a coffee bean having been subjected to the step (b) into a germanium inner pot provided inside the pot;
(d) adding potable water to the pot and heating the pot, heating the pot for 5 to 7 hours, and then cooling the pot through the steam for at least two times to mature the coffee bean; And
(e) drying the coffee beans having been subjected to the step (d) and pulverizing the dried coffee beans.
The method according to claim 1,
Before the step (c)
(b-1) a step of pressurizing, heating and expanding one or more grains selected from barley, soybean, and corn, followed by dry washing; And a step of roasting the grains through the steps to prepare roasted grains,
In the step (c), a coffee bean having been subjected to the step (b) and a grain having been subjected to the step (b-1) are introduced into a germanium inner pot provided in the pot,
Wherein the coffee beans and the cereals are introduced at a ratio of 100: 5 to 10.
3. The method according to claim 1 or 2,
Wherein the roasting in step (b) is carried out in a fluidized bed roaster, a stirred roaster, a hot air roaster, a semi-heated air roaster, a direct-fired drum roaster or a firefly roaster.
3. The method according to claim 1 or 2,
Wherein the coffee beans are obtained by mixing two or five kinds of green beans of different origins or cultivars before roasting or after roasting.

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