KR20200090466A - Process for the production of Cauliflower fermented coffee. - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented flower mushroom coffee. The method for manufacturing fermented flower mushroom coffee according to the present invention comprises: (a) drying flower mushroom and hydrangea tea leaves within a moisture content of 10% to pulverize the dried flower mushroom and hydrangea tea leaves to have a size of 10 to 20 μm; (b) adding the pulverized hydrangea tea leaves of 5 to 50 g to every 100g of the pulverized flower mushroom in step (a) to mix the addition result; (c) adding purified water of 200 g to every 100 g of mixed powder in step (b); (d) inoculating lactic acid bacteria in the material from step (c) to ferment for 3 to 5 days at a temperate of 30 to 38°C; (e) mixing purified water of 500 g with every 100 g of the fermented material in step (d) to extract a liquid for 3 hours at a temperature of 50 to 60°C; (f) filtering the extracted liquid in step (e); (g) adding the extracted liquid of 1 kg filtered in step (f) to every 1kg of green coffee beans to ferment the green coffee beans from 3 to 5 days at a temperature of 30 to 35°C; (h) drying the fermented green coffee beans in step (g) within a moisture content of 12%; (i) frying the green coffee beans dried in step (h); and (j) commercializing the fried coffee in step (i).

Description

Process for the production of cauliflower fermented coffee.{Process for the production of Cauliflower fermented coffee.}

The present invention relates to a method of manufacturing a flower blossom fermented coffee.

Coffee trees bloom (white) about 2 years after planting, and after 3 years they produce red or yellow fruits (Cherry, cherry). Seeds with peeled skin, pulp, inner skin, and silver skin from coffee fruit are called green beans. This process is an important processing process that determines the quality of green beans, such as the dry method (drying the harvested cherries as it is, then removing the flesh) and the wet method (fermentation and drying after removing the flesh using water). Although there are several species of green beans, the main commercially grown varieties are Arabica and Robusta, accounting for 95% of the total varieties.

In general, changes in taste and flavor are subdivided into 9 levels according to the degree of roasting. Coffee tastes different depending on the temperature, time, and speed of roasting, but it is usually strong until Cinamon Roasting. When roasting progresses more, the caramelization progresses, and the green beans have a dark brown color. When you reach Full City Roasting, you will get a rich flavor with a light sour and sweet taste. After the French Roasting, the sour taste almost disappears and the bitterness is felt.

It means to break the monotony of straight coffee and to create a new taste and aroma by mixing two or more different coffees with different varieties, origin, roasting degree and processing method. The methods are largely divided into blending before roasting and blending after roasting. A typical blend coffee is Mocha Java, which blends Indonesian coffee with Yemenic coffee to maximize the benefits of each coffee. The addition of various additives (fresh cream, grain, liquor, fruit, etc.) to the blend coffee is called Arrange Coffee or Variation Coffee.

It refers to crushing roasted beans in consideration of the characteristics of the extraction mechanism and dissolving them with water. In order to extract good coffee, fresh beans, proper grinding, and accurate extraction time should be considered. The methods of extracting the flavor and soluble components of coffee to the maximum are largely leachable and filtered. In general, filtered coffee is evaluated as having a better taste. Espresso machines and hand drips are typical examples. The espresso machine, which uses the Under Pressure method of the filtration method, quickly extracts even the components that are insoluble in water, so that a rich aroma can be felt. In the case of a hand drip, it takes longer to extract than an espresso machine, but it is a way to adjust the soft and clean taste of straight coffee according to individual taste.

Prior art is patent application 10-2014-0038622 (fermented coffee containing natural plant extract and its manufacturing method).

The problem to be solved by the present invention is to provide a coffee that satisfies the consumer's preference because it reduces the bitter taste of coffee, improves flavor, and eliminates dry mouth after drinking.

The method for preparing the blossoming mushroom blossom of the present invention comprises: (a) drying the blossoming mushrooms and hydrangea leaves to within 10% of the moisture content and crushing them to a size of 10 to 20 µm; (b) adding and mixing 50 to 5 g of crushed hydrangea tea leaves per 100 g of crushed blossom mushrooms of step (a); (c) adding and mixing 200 g of purified water per 100 g of the mixed powder of step (b); (d) inoculating the material of step (c) with lactic acid bacteria and fermenting at a temperature of 30 to 38°C for 3 to 5 days; (e) mixing 10 kg of purified water per 100 g of the fermented material of step (d) to extract for 3 hours at a temperature of 50 to 60°C; (f) filtering the extract of step (e); (g) adding 1 kg of the filtered extract of step (f) per 1 kg of coffee beans to ferment for 3 to 5 days at a temperature of 30 to 35°C; (h) drying the coffee beans in which the fermentation of step (g) is completed to within 12% of moisture content; (i) roasting the dried coffee beans of step (h); (j) comprises the step of commercializing the roasted coffee of step (i).

The coffee produced by the production method of the present invention has a reduced bitter taste, improved flavor, and no palatability after drinking coffee, greatly improving preference.

In order to achieve the above technical problem, the method of manufacturing the blossoming mushroom blossom of the present invention comprises the steps of: (a) drying the blossoming mushroom and hydrangea tea to within 10% of the moisture content and pulverizing to a size of 10 to 20㎛; (b) adding and mixing 50 to 5 g of crushed hydrangea tea leaves per 100 g of crushed blossom mushrooms of step (a); (c) adding and mixing 200 g of purified water per 100 g of the mixed powder of step (b); (d) inoculating the material of step (c) with lactic acid bacteria and fermenting at a temperature of 30 to 38°C for 3 to 5 days; (e) mixing 10 kg of purified water per 100 g of the fermented material of step (d) to extract for 3 hours at a temperature of 50 to 60°C; (f) filtering the extract of step (e); (g) adding 1 kg of the filtered extract of step (f) per 1 kg of coffee beans to ferment for 3 to 5 days at a temperature of 30 to 35°C; (h) drying the coffee beans in which the fermentation of step (g) is completed to within 12% moisture content; (i) roasting the dried coffee beans of step (h); (j) It comprises the step of commercializing the roasted coffee of step (i).

Hereinafter, examples will be described in detail to specifically describe the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

Example

The fermented coffee produced by the above-described manufacturing method was roasted and then pulverized and prepared by extracting liquid coffee at a ratio of 100 with 80 to 90 drinking water per 12 g of ground coffee.

Comparative example

In the example, the roasted coffee beans used for fermentation were roasted, and then ground coffee was prepared by extracting liquid coffee at a rate of 100 with 80 to 90 drinking water per 12 g of ground coffee.

The liquid coffee according to Examples and Comparative Examples was sampled and evaluated in the following manner. The evaluation method was to sample the liquid coffees of Examples and Comparative Examples for 40 men and women in their 20s and 40s, and then evaluate the satisfaction with aroma, taste, and intake. The palatability test was carried out and the sensory test items were evaluated (very bad: 1 point, slightly bad: 2 points, normal: 3 points, slightly good: 4 points, very good: 5 points).

<Taste evaluation table> division incense flavor After drinking
Dry mouth Intake Overall symbol Example 4.9 4.9 5.0 4.8 4.9 Comparative example 3.0 3.2 2.4 3.4 3.3

<Component analysis table of roasted coffee> division moisture
(g) protein
(g) Fat
(g) Ash
(g) carbohydrate
(g) Ca
(Mg) P
(Mg) F
(Mg) K
(Mg) Example 4.5 14.9 10.6 5.4 64.6 96 153 4.6 1994 Comparative example 4.6 13.7 13.5 4.5 63.7 87 142 3.4 1825

Referring to Table 1, it can be seen that the Examples have improved flavor, intake, and preference than Comparative Examples, and there is no dry mouth after drinking and the overall preference is significantly improved.

Referring to Table 2, it can be seen that the fat of coffee was lowered and the protein, carbohydrate, and various minerals were improved in Examples.

Claims (2)

(A) step of preparing the dried mushrooms, hydrangea tea leaves within 10% moisture content, crushed to a size of 10 ~ 20㎛;
(b) adding and mixing 50 to 5 g of crushed hydrangea tea leaves per 100 g of crushed blossom mushrooms of step (a);
(c) adding and mixing 200 g of purified water per 100 g of the mixed powder of step (b);
(d) inoculating the material of step (c) with lactic acid bacteria and fermenting at a temperature of 30 to 38°C for 3 to 5 days;
(e) mixing 10 kg of purified water per 100 g of the fermented material of step (d) to extract for 3 hours at a temperature of 50 to 60°C;
(f) filtering the extract of step (e);
(g) adding 1 kg of the filtered extract of step (f) per 1 kg of coffee beans to ferment for 3 to 5 days at a temperature of 30 to 35°C;
(h) drying the coffee beans in which the fermentation of step (g) is completed to within 12% moisture content;
(i) roasting the dried coffee beans of step (h);
(j) A method of manufacturing a flower blossom fermented coffee, comprising the step of commercializing the roasted coffee of step (i).

Coffee produced by the method of claim 1.