KR20200144923A - Method of processing for coffee - Google Patents

Abstract

A coffee processing method is provided. The method comprises the steps of: heat-treating by adding vinegar to green coffee beans; removing the silver skin of the green coffee beans heat-treated by adding vinegar; heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed; and aging the green coffee beans heat-treated by adding alcohol. The present invention has an effect of producing coffee that can satisfy various tastes and preferences of modern people.

Description

How to process coffee{METHOD OF PROCESSING FOR COFFEE}

The present invention relates to a coffee processing method, and more particularly, to a coffee processing method capable of manufacturing coffee beans and coffee beverages differentiated from conventional coffee by processing green coffee beans using vinegar and alcohol and various additives. will be.

Coffee is the most favorite drink in the world, but its menu is very limited, so it does not satisfy the various tastes and tastes of modern people.

Accordingly, there is a need for a coffee processing method that is differentiated from conventional coffee and can produce coffee that can satisfy various tastes and tastes of modern people.

The technical problem to be solved by the present invention is, after heat treatment by adding vinegar to green coffee beans, then removing the silver skin of green coffee beans heat-treated by adding vinegar, and then heat treatment by adding alcohol to the green coffee beans from which the silver skin has been removed. And, by aging the green coffee beans heat-treated by adding the liquor to produce green coffee beans, it is to provide a coffee processing method that can produce coffee that can satisfy various tastes and tastes of modern people by being differentiated from conventional coffee. Is to do.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the above-mentioned technical problems, a coffee processing method according to an embodiment of the present invention includes heat-treating by adding vinegar to green coffee beans, and removing the silver skin of green coffee beans heat-treated by adding vinegar And heat-treating the green coffee beans from which the silver skin has been removed by adding alcohol, and aging the green coffee beans heat-treated by adding the alcohol.

According to the present invention as described above, after heat treatment by adding vinegar to green coffee beans, after removing the silver skin of green coffee beans heat-treated by adding vinegar, heat treatment by adding alcohol to the green coffee beans from which the silver skin was removed, By aging the green coffee beans heat-treated by adding the alcohol to produce green coffee beans, there is an effect of producing coffee that is differentiated from conventional coffee and can satisfy various tastes and tastes of modern people.

1 is a flow chart showing a schematic flow of a coffee processing method according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments to be posted below, but may be implemented in a variety of different forms, only these embodiments are intended to complete the posting of the present invention, and common knowledge in the technical field to which the present invention pertains. It is provided to completely inform the scope of the invention to those who have, and the invention is only defined by the scope of the claims. The same reference numerals refer to the same components throughout the specification.

Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used as meanings that can be commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not interpreted ideally or excessively unless explicitly defined specifically.

The terms used in the present specification are for describing exemplary embodiments and are not intended to limit the present invention. In this specification, the singular form also includes the plural form unless specifically stated in the phrase. As used in the specification, "comprises" and/or "comprising" does not exclude the presence or addition of one or more other elements other than the mentioned elements.

Hereinafter, a coffee processing method according to an embodiment of the present invention will be described with reference to the drawings.

Referring to Figure 1, a schematic flow of a coffee processing method according to an embodiment of the present invention is shown.

First, a step (S100) of heat treatment by adding vinegar to green coffee beans may be performed.

As the vinegar added to the green coffee beans, all types of vinegar, such as natural fermented vinegar, brewed vinegar, synthetic vinegar, and other vinegar, may be used.

Vinegar may be added to the green coffee beans by adding and mixing a certain amount of vinegar to the green coffee beans or by dipping and removing the green coffee beans in vinegar.

The green coffee beans added with vinegar may be heat-treated by fermenting or aging them in a fermenter or warmer that maintains a constant temperature, or steaming using a steamer.

Next, a step (S200) of removing the silver skin of green coffee beans heat-treated by adding the vinegar may be performed.

After the step of heat treatment by adding vinegar to the green coffee beans (S100), the silver skin present on the surface of the green coffee beans swells and the adhesive strength decreases.Therefore, the green coffee beans heat-treated by adding the vinegar are put in a mixer or blender and rubbed to make coffee. After separating the green beans and silver skin, the silver skin can be removed from the green coffee beans by sieving.

The silver skin existing on the surface of the green coffee beans is originally removed during the roasting step, but it is preferable to remove it in the state of the green coffee beans before roasting because it may affect the taste during the roasting process.

A step (S300) of heat treatment by adding alcohol to the green coffee beans from which the silver skin has been removed may be performed.

As for the sake added to the green coffee beans from which the silver skin has been removed, all kinds of alcohol, such as alcohol (ethanol) and brew (fermented wine), spirits, and mixed liquors, may be used.

Liquor may be added to the green coffee beans from which the silver skin has been removed by adding and mixing a certain amount of alcohol to the green coffee beans from which the silver skin has been removed, or by dipping and taking out the green coffee beans from which the silver skin has been removed.

The green coffee beans from which the silver skin to which the liquor has been added may be heat-treated by fermenting or aging in a fermenter or a warmer that maintains a constant temperature, or by steaming using a steamer.

In the step (S300) of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, all kinds of sweeteners such as sugar, honey, jocheong, starch syrup, syrup, oligosaccharide, fructose, xylitol, artificial supernatant, etc. are added together with the alcohol. Can be heat treated.

In the step (S300) of heat treatment by adding alcohol to the green coffee beans from which the silver skin has been removed, salt or all kinds of sauces such as soy sauce, red pepper paste, soybean paste, makjang, and cheonggukjang may be added together with alcohol to perform heat treatment.

Finally, the step (S400) of aging the heat-treated green coffee beans by adding the alcohol may be performed.

The green coffee beans heat-treated by adding the liquor may be aged in a manner in which a fermenter or dryer is maintained at a constant temperature, and dried in parallel, or for a long period of time until drying at room temperature.

In the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed (S300) or in the step of aging the heat-treated green coffee beans by adding the alcohol (S400), vegetables and fruits are used to implement various tastes and aromas of coffee. , Mushrooms, medicinal materials, herbs, edible flowers, tea, grains, spices, sauces, dressings, etc. can be added to heat treatment or ripen.

After the step of aging the green coffee beans heat-treated by adding the alcohol (S400), the aged green coffee beans may be extracted with alcohol or vinegar and a mixture of alcohol and vinegar instead of water.

In addition, after the step of aging the green coffee beans heat-treated by adding the alcohol (S400), the aged green coffee beans may be roasted, and then extracted with alcohol or vinegar and a mixture of alcohol and vinegar instead of water.

In the above embodiment, after heat treatment by adding vinegar to green coffee beans, after removing the silver skin of green coffee beans heat-treated by adding vinegar, heat treatment by adding alcohol to the green coffee beans from which the silver skin has been removed, It can be seen that by producing green coffee beans by aging the added and heat-treated green coffee beans, it is possible to produce coffee that can satisfy the various tastes and tastes of modern people by being differentiated from conventional coffee.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features. You can understand. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not limiting.

Claims (18)

Heat-treating by adding vinegar to green coffee beans;
Removing the silver skin of green coffee beans heat-treated by adding the vinegar;
Heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed; And
Coffee processing method comprising a; step of aging the heat-treated green coffee beans by adding the liquor. The method of claim 1,
In the step of heat treatment by adding vinegar to the green coffee beans, the vinegar is all kinds of vinegar, such as natural fermented vinegar, brewed vinegar, synthetic vinegar, and other vinegar. The method of claim 1,
In the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, the alcohol is alcohol (ethanol) and brew (fermented liquor), distilled liquor, mixed liquor, and all kinds of liquor. The method of claim 1,
In the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, adding all kinds of sweeteners such as sugar, honey, cochlea, starch syrup, syrup, oligosaccharide, fructose, xylitol, artificial supernatant, etc. Characterized in, coffee processing method. The method of claim 1,
In the step of heat treatment by adding alcohol to the green coffee beans from which the silver skin has been removed, all kinds of sauces such as salt or soy sauce, red pepper paste, soybean paste, makjang, and cheonggukjang are heat-treated with the alcohol. The method of claim 1,
In the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol, lettuce, spinach, garlic, asparagus, and bamboo shoots and radish. , Carrots, turnips, burdock, sweet potato, hemp, lotus root, potato, ginger and other root vegetables such as cucumber, pumpkin, melon, red pepper, tomato, corn, bell pepper, paprika, eggplant, peas, and kidney beans. Coffee processing method, characterized in that heat treatment or aging is performed by adding all kinds of vegetables such as 類). The method of claim 1,
In the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol, phosphorus and citron such as apples, pears, loquats and quinces, Sub-human fruits such as grapefruit, orange, persimmon, and citrus fruits, plums, peaches, cherries, apricots, and stone fruits such as dates, strawberries, grapes, cherries, gooseberries, blueberries, bilberries, Heat treatment by adding all kinds of fruits such as berries such as red waterberry, raspberry and blackberry, ginkgo, pastachio, pine nuts, almonds, hazelnuts, walnuts, chestnuts, nuts, and nuts such as coconut. Or, characterized in that the aging, coffee processing method. The method of claim 1,
In the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol, matsutake mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, neungi mushrooms, mushroom mushrooms, salicornia Mushrooms, roe deer mushrooms, cordyceps mushrooms, tree ear mushrooms, reishi mushrooms, physalis mushrooms, mushrooms, oyster mushrooms, chestnut mushrooms, pine mushrooms, mulberry mushrooms, hazelnuts, cephalic mushrooms, prickly pear mushrooms, wrinkled mushrooms, decoction mushrooms, yellow mantis mushrooms, Coffee processing method, characterized in that heat treatment or aging by adding all kinds of mushrooms such as morel mushrooms. The method of claim 1,
In the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol, cinnamon, Sambaekpi, Hubak, Duchung, Ogapi, Hwangbaek, Mokdanpi, Jigolpi, Paikseonpi , Bark such as dermis, Gudeung, Seokgok, Danhyang, Sewyang, Sirloin, Yukjongyong, Moktong, Jukyeo, Somok, Acupuncture and other wisteria and Turmeric, Pemo, Hyeonhosaek, Ganghal, Hyangbuja, Okjuk, Goryanggang, Hyeonsamneung, Roots such as Ujeol, Rhubarb, Hwangryeon, Jimo, Hair root, Hwangjeong, Creation, Banha, Sanyak, Cheongung, Baekpyeon, Ginger, Cheonnam, Baekchul, Seokchangpo, Cheonma, Lily, Horseback riding, Taeksa, Achul, etc. Rhizome, such as aeropsis, cypress leaves, upper leaves, and perilla leaves, and leaves such as laurel flower, gold and silver flower, sunbok flower, kandong flower, wheatmong flower, shinyi, gohwa, beonhong flower, won flower, chrysanthemum, hagocho, clove, cloves, safflower, and phoenix Flower petals such as Ryu and Kwakhyang, Hyeonggae, Yinyanggwak, Ephedra, Mint, and Injinho, and presbytery, Frankincense, Songhyang, Sorcerer, Obaeja, Shinguk, Myrrh, Benjamin, Awi, Ada, etc. Fruits and, Gwipan, Ungdam, Seokgyeolmyeong, Deer antler , Haegussin, Sumsu, Mangchung, Hogol, Glue, Moryeo, Musk, Yeongyanggak, Banmo, Seogak, Yongyeonhyang, Baekgangjam, Tortoiseshell, Woohwang and other seeds and galgeun, Gosam, Pageukcheon, Gwalugeun, Siho, Hyeonsam, Gilkyung, Dansam, Honga Daegeuk, Angelica, Wooseul, Hwanggi, Turmeric, Wonji, Ginseng, Jageun, Mokhyang, Resources, Jeokjak, Baekmi, Jeonho, Jiyu, Count, Jihwang, Jinkyo, Sandogeun, Bangpung, Cheonmundong, Western Ginseng, Baekbu, Choodu, Sokdan, Baekji , Soo-o Ha, Oyak, Samchil, Red Ginseng, Dangsam, Sesin, Golden, Maekmun-dong, Gwangbangi, Gendam and other outposts and Gaja, Baekjiryo, Daebokpi, Gwaru, Bokbunja, Jujube, Goegak, Sagunja, Maduryeong, Gugija, casualties , Manhyeongja, Mandarin Peel, Mountain Lion, Malt, Mokwa, Cornus, Omija, Baekdugu, Sanchija, Ohsuyu, Octagonal Hoehyang, Stoneryeonja, Yonganyuk, Pilbal, Tense, Friendship, Hocho, Yeojeongja, Jiin Ik, Flower, Yeongyo, Jasoja, Resins and other kinds such as fennel, oleander, changja, chungwija, chunyeonja, etc, Betel Nut, Geomsil, Encyclopedia, Sanjoin, Gyeonwooja, Baekpyeondu, Songjain, Cassia tomb, Bogolji, Flaxin, Damdusi, Congratulatory Address, Nutmeg, Daesaengja, Padu, Uuiin, Doin, Tosaja, Chajeon, Dong Confectionery, Passersby, Cheongeumja , Mazain, Fenugreek, Homaja, and minerals such as nogamseok, rosacea, keel, large magnetite, talc, wooyeoyang, gypsum, gypsum, jeokseokji, alum, and thoracic rings, bokryeong, cordyceps sinensis, jeoryeong, haeincho, etc. A coffee processing method, characterized in that heat treatment or aging by adding all kinds of medicinal materials such as silver plants. The method of claim 1,
In the step of heat treatment by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol, lavender, lemon balm, rosemary, marjoram, mint, peppermint, spearmint, bergamot, Borage, sage, sage, sweet basil, angelica, oregano, chamomile, coriander, cornflower, tarragon, thyme, port marigold, fennel, hyssop, cinnamon, rose, jasmine, hibiscus, lemongrass, rosehip and all kinds of herbs The coffee processing method, characterized in that heat treatment or aging by adding. The method of claim 1,
In the step of heat treatment by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol, plum, acacia flower, camellia flower, apricot flower, peach flower, begonia, pansy, rose, Heat treatment by adding all kinds of edible flowers such as rhododendron, rapeseed flower, geranium, mallow flower, rhododendron, coltsfoot flower, marigold, buckwheat flower, gold mokseo, silver mokseo, brier flower, chamomile, nasturtium, hibiscus, hyssop, lotus, forget-me-not, violet, etc. Or, characterized in that the aging, coffee processing method. The method of claim 1,
In the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol, Cassia tora tea, Gugija tea, Tangerine tea, Jujube tea, Perilla tea, Plum tea, Chinese quince tea , Chestnut Tea, Barley Tea, Hawthorn Tea, Apricot Tea, Lotus Tea, Audi Tea, Schisandra Tea, Corn Tea, Citron Tea, Yulmu Tea, Ginkgo Tea, Grape Tea, Brown Rice Tea, Walnut Tea, Fennel Tea, etc. Fruit Teas and Persimmon Leaf Tea, Chrysanthemum Tea , Green tea, Duchung tea, Loquat tea, Sambaekcho tea, Pine leaf tea, Mugwort tea, Oga tea, Eureum tea, Indong tea, Azalea tea, Chopi tea, and other leaf teas and angelica tea, bellflower tea, donggulle tea, matcha tea, maekmundong tea, ginger tea, Root teas such as ginseng tea and arrowroot tea, and bark tea such as licorice tea, cinnamon tea, elm tea, and arbor tea, and kelp tea, dandelion tea, seokgok tea, yeongji tea, yinyanggwak tea, shiitake mushroom tea, arrow tea, etc. A coffee processing method, characterized in that heat treatment or aging is performed by adding tea as raw materials and petal tea such as chrysanthemum tea and cherry blossom tea, and all kinds of tea such as coffee and cacao. The method of claim 1,
In the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol, rice, barley, wheat, rye, buckwheat, corn, sorghum, oats, crude, blood , Adlay, millet, beans, red beans, sesame seeds, mung beans, peanuts, almonds, hazelnuts, pine nuts, coffee beans, cacao beans, chickpeas, lentils, cacao nibs, amaranth, quinoa and various kinds of seeds Characterized in that heat treatment or aging by adding to, coffee processing method. The method of claim 1,
In the step of heat treatment by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol, lime, mustard, cinnamon, coriander, lemon, myrrh, vanilla, bongchul, saffron, breath Marquee, ginger, anise, awi, allspice, turmeric, laurel, nutmeg, cloves, excess, chopi, cardamom, kaffir lime, caraway, curry, cumin, cubeb, tamarind, octagon, pival, fenugreek , Pepper, fennel, pepper, etc., characterized in that heat treatment or aging by adding all kinds of spices, coffee processing method. The method of claim 1,
Table sauces such as Worcester sauce, pork cutlet sauce, anchovy sauce, chili sauce, tabasco sauce, etc. in the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol For cooking and cooking sauces, such as belute sauce, almond sauce, supreme sauce, bechamel sauce, tomato sauce, Espanyol sauce, and applied sauce with wine and spices, gravy sauce, mayonnaise sauce, cream sauce, anchovy sauce, etc. Characterized in that heat treatment or aging by adding a kind of sauce, coffee processing method. The method of claim 1,
In the step of heat-treating by adding alcohol to the green coffee beans from which the silver skin has been removed, or aging the green coffee beans heat-treated by adding the alcohol, all kinds of emulsified dressing, liquid separation dressing, mayonnaise dressing, salad dressing, French dressing, etc. Characterized in that heat treatment or aging by adding a dressing of, coffee processing method. The method of claim 1,
After the step of aging the green coffee beans heat-treated by adding the alcohol, the aged green coffee beans are extracted with alcohol or vinegar and a mixture of alcohol and vinegar. The method of claim 1,
After the step of aging the green coffee beans heat-treated by adding the alcohol, the aged green coffee beans are roasted and then extracted with alcohol or vinegar and a mixture of alcohol and vinegar.

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