KR20210062275A - Method For Processing Coffee Green Beans - Google Patents

Abstract

The present invention relates to a processing method of green coffee beans. The processing method of green coffee beans of the present invention comprises: a roasting step of heat-treating non-heat-treated coffee beans; and an aging step of putting the heat-treated coffee beans into an elvan stone pot and then aging the coffee beans in an aerobic state at room temperature for 4 to 6 days. According to the present invention, the roasted coffee beans are not aged (steamed) in a wet manner but are aged in a dry manner in an elvan stone pot so that smooth swallowing is made through aging, and the characteristic aroma of the roasted coffee beans is not lost, thereby increasing popular preference. The aging effect can be doubled by adding shungite powder to the elvan stone pot. It is possible to reduce the bitter taste of coffee and increase the preference by performing roasting using far-infrared rays in the elvan stone pot where the aging process is made. In addition, it is possible to secure the homogeneity of roasting by installing a heater in the lower part of the elvan stone pot in addition to a far-infrared lamp. The preservation period of coffee beans can be increased, and the taste and aroma can be doubled by loading walnut hull powder on the bottom of the pot and performing aging.

Description

How to process green coffee beans{Method For Processing Coffee Green Beans}

The present invention relates to a method for processing green coffee beans, and to a method for processing green coffee beans in which the coffee beans are roasted and then aged in an elvan stone pottery, so that the throat is soft and a clean coffee aroma is felt.

In general, coffee (coffee) is an evergreen shrub belonging to the superfamily, and is mainly grown in tropical climates and places with a lot of rainfall, and coffee grown in alpine regions of about 2000 meters above sea level is recognized as a good product.

As for commercially grown coffee varieties, arabica, robusta, and liberica are classified into the three main species, especially Arabica and Robusta.

Such coffee is used as instant coffee or coffee beans, and in recent years, coffee beans are preferred over instant coffee for health and diet.

To make coffee beans, green coffee beans are roasted by heating green beans with hot heat.Depending on the strength, weak (Extra-Light, Very Light, Light), medium (Midium Light, Midium, Midium Dark), strong (Dark, Very) Dark, Extra-Dark). The weaker roasting is, the stronger the sour taste, and the stronger roasting, the stronger the bitter taste.

Coffee is a favorite food bar, and some people enjoy the strong roasted bitter taste, while others like the weak roasted sour taste. Most of them prefer a medium roasted taste in which bitter and sour tastes are harmoniously harmonized.

However, roasting is a tricky process that requires professional techniques, and it is very difficult to properly implement the appropriate acidity and rich bitterness through the roasting method, as the taste and aroma can vary greatly after roasting depending on individual capabilities even with green coffee beans of the same quality. to be.

In particular, by the limited coffee roasting method, there is a limit to differentiating the aroma and taste of coffee, and it is difficult to satisfy the increasing variety of demands of consumers.

Accordingly, efforts have been made to control the aroma and taste of coffee through the aging process after roasting.

For example, in the "Method of manufacturing aged coffee" (Korean Patent Laid-Open Publication No. 10-2019-0083380, Patent Document 1), green coffee beans are pressurized and heated to swell and then dry to remove the silver skin, and then the beans are removed. After roasting, coffee beans are added to an inner pot made of germanium provided inside the bath, and then the coffee beans are heated and cooled twice, so that the coffee beans are aged and then dried and ground.

The patent document 1 is characterized in that the beans that have been substantially roasted are steamed in a water bath, and at this time, efforts have been made to realize a soft taste by limiting the pot to a germanium material.

However, as in Patent Literature 1, when the roasted beans are steamed, the fragrant aroma peculiar to roasting beans is greatly reduced, thereby greatly reducing coffee preference.

In addition, there is a problem in that the inner pot, which is a mineral material, is contaminated through continuous contact of moisture, thereby reducing flavor.

KR 10-2019-0083380 (2019.07.12)

The processing method of green coffee beans of the present invention is to solve the problems that occur in the prior art as described above, and the roasted beans are not wet-aged (steamed) but are aged in an elvan stone pottery in a dry method, so that smooth throat can be smoothed through aging. It is intended to increase the popularity of the public by not losing the unique flavor of roasted beans.

In addition, it is intended to double the aging effect by adding sunjit powder to the elvan stone pottery.

In addition, it is intended to increase the preference by reducing the bitter taste of coffee by roasting using far-infrared rays in the elvan stone pottery in which the aging treatment is performed.

In addition, it is intended to ensure homogeneity of roasting by installing a heater under the Elvan Stone Onggi in addition to the far-infrared lamp.

In addition, it is intended to increase the preservation period of the wodu and double the taste and aroma by allowing the walnut shell powder to be aged on the bottom of the pottery.

In order to solve the above problems, the method of processing green coffee beans of the present invention includes a roasting step of heat-treating coffee beans that have not been heat treated; And a aging step of aging in an aerobic state at room temperature for 4 to 6 days after putting the heat-treated beans into an elvan stone pot.

In the above configuration, the elvan stone pottery is characterized in that it is manufactured by mixing and kneading an pottery composition including 43% by weight of elvan powder, 52% by weight of kaolin, and 3.5% by weight of pure jite with water and then molding in a heating furnace. .

In addition, the roasting step is characterized in that after inserting the unheated coffee beans into the elvan stone pottery in which the aging step is performed, the beans inside the elvan stone pottery are irradiated with far-infrared rays using a far-infrared ray lamp to roast.

In addition, the elvan stone pottery has a hole formed on the bottom surface, a heater is installed at the bottom, a mesh plate is installed to be spaced apart from the bottom surface, and the coffee beans are loaded on the mesh plate, and then a heater is used. Thus, it is characterized in that the air is heated and roasted through the bottom of the mesh plate.

In addition, it is characterized in that the aging step proceeds while loading the walnut shell powder on the bottom surface of the elvan stone pottery.

According to the present invention, the roasted beans are not aged (steamed) in a wet manner, but are aged in an elvan stone onggi in a dry manner, so that a soft throat is achieved through aging, and the characteristic flavor of roasted beans is not lost, so that the public preference can be further increased. do.

In addition, it is possible to double the aging effect by adding sunjit powder to the elvan stone pottery.

In addition, it is possible to increase the preference by reducing the bitter taste of coffee by roasting using far-infrared rays in the elvan stone pottery in which the aging treatment is performed.

In addition, it is possible to secure homogeneity of roasting by installing a heater under the elvan stone pottery in addition to the far-infrared ray lamp.

In addition, it is possible to increase the preservation period of the wodu and increase the taste and aroma by allowing the maturation to be carried out while the walnut husk powder is loaded on the bottom of the pottery.

1 is a photograph showing a state in which beans are aged in an elvan stone pottery in the present invention.
Figure 2 is a partial cut-away perspective view showing another embodiment of the Elbansuk Onggi in the present invention.

Hereinafter, a method for processing green coffee beans of the present invention will be described in detail.

1. Roasting stage

Heat the coffee beans that have not been heat treated.

Roasting can be performed using a known direct fire type, hot air type, or semi-hot air type roaster.

Specifically, after preheating the drum of the roaster by gradually raising the temperature to 200°C, unheated coffee beans, that is, green beans, are put into the drum, and the roasting process may be performed by heating the drum for 30 minutes while rotating the drum.

2. Ripening stage

After the heat-treated beans are put into an elvan stone pot, they are aged in an aerobic state at room temperature for 4 to 6 days.

Elvan stone pottery can be used commercially.

Elvan stone is a gray-white andesan porphyry, and its components are Ge, SiO2, Al2O3, Fe2O3, CaO,MgO, K2O, NaO, TiO2, P2O5, MnO, TiO2, P2O5, MnO, etc. Since it is rich in minerals and minerals that are beneficial to the human body, its use is expanding day by day.

Elvan stone has already been used a lot since ancient times, but records that it was used as an anti-inflammatory agent for various skin diseases such as filter media, dungspears, and boils when purifying pills are recorded in Boncho Do-kyung (Song dynasty), Boncho Gang-mok (Ming dynasty), and Dongui Bogam (Chosun dynasty). It is shown in.

In modern times, it has been used to adsorb heavy metals such as Cd and Hg, residual chlorine, E. coli, and radioactive substances by using the strong adsorption power of elvan, and it has been used as a raw material for fertilizer because it promotes the growth of plants.

In addition, it is known that minerals such as Mg, Fe, Mn, Al, Si, and Ca contained in elvan are eluted into water to make a material beneficial to the human body.

In particular, elvan stone is known as a ceramic material that emits a lot of far-infrared rays, which is known to be beneficial to the human body, so it is used for sauna facilities, manufacturing far-infrared radiation, electromagnetic shielding materials, and architectural exterior materials.

Far-infrared ray refers to light with a wavelength of about 5-100㎛, and infrared rays in the region close to visible rays are classified as near infrared rays, and the one with a longer wavelength is classified as far infrared rays.

In the pottery made with such elvan stone as the main raw material, organic matter and carbonized impurities on the surface of the beans are adsorbed using the unique adsorption power of elvan stone to improve the quality of the beans and reduce the bitter taste caused by burnt odor or carbonization. Will be given.

In addition, it absorbs moisture on the surface of the beans exposed to the air, and prevents mold from getting stuck or deteriorating in the beans despite being exposed to the outside.

If the aging period is less than 4 days, sufficient aging effect cannot be obtained, and if the aging period exceeds 6 days, deterioration of the beans may occur. Therefore, it is preferable to aging for the above-described period.

At this time, the aging step may be performed while the walnut shell powder is loaded on the bottom surface of the elvan stone pottery.

The inventor of the present application discovered that the coffee was aged in a state in which the hard part of the inner skin of the walnut fell from the tree and laid in an elvan stone pottery, and that the taste and aroma were much better than that of the simple aging treatment. Became.

It was common for the walnut shells to be discarded, and through this, the discarded shells can be recycled.

In the above configuration, it may be configured such that sunjit powder is added to the elvan stone pottery.

Sunjit is a mineral derived from the Karelia Sungga region of Russia, and its main components are silicate and fullerene, where fullerene means natural fullerene.

In Sunjit, depending on the content of fullerene, Sunjit is classified into Normal Sunjit and Elite Sunjit.

Fullerene, which is contained in a large amount in Sunjit, is called a third carbon allotrope because it has a structural shape different from that of a carbon allotrope such as graphite or diamond, or graphite or diamond.

Fullerene has carbon rings in which carbon (C) atoms are arranged and connected in a pentagonal or hexagonal shape, and these carbon rings are substantially bonded in a shape such as a sphere (spherical shape) to form a hollow.

The function of fullerene is known to exhibit electromagnetic wave blocking, sterilization, antibacterial, antioxidant, pollutant purification, and antioxidant functions.

As a technology for applying sunjit to pottery, Registration Patent No. 10-1897810 discloses a technology including sunjit as a raw material for a glaze composition, but a case where it is directly applied as a raw material for pottery has not yet been disclosed.

As a result of experimenting at various ratios to manufacture pottery containing pure jit and elvan stone, the applicant of the present invention mixed and kneaded an pottery composition containing 43% by weight of elvan powder, 52% by weight of kaolin, and 3.5% by weight of pure jite with water. It was found that those manufactured by molding in a heating furnace had the best effect on the taste and aroma of coffee.

If the content of pure jit or elvan stone exceeds the above ratio, there is a problem that the pottery is easily broken even with a small impact when heat is applied to the pottery, and if it is composed of less than the above ratio, the taste and aroma of coffee are improved to a satisfactory level. It will not be.

On the other hand, in the case where sunjit powder is added to the elvan stone pottery as described above, it is possible to use the elvan stone vessel as a roaster without using a separate roaster.

In this case, the elvan stone pottery is not easily cracked even though heat is applied, and the sunjit and elvan stone affect the beans during the roasting process, thereby enhancing the taste and aroma of the beans.

At this time, it is preferable to use a far-infrared lamp rather than a method of directly heating the elvan stone pottery.

A simple method is to install a far-infrared ray lamp that can irradiate the inside of the onggi.

In this case, a far-infrared ray lamp installed on the upper part of the pottery irradiates far-infrared rays to the beans loaded inside the pottery, so that the roasting process using infrared rays is performed.

However, in this case, if sufficient stirring is not performed during the roasting process, homogeneous quality may not be guaranteed.

As a solution to this problem, the elvan stone pottery is configured such that a hole is formed on the bottom surface, a heater is installed on the bottom, and a mesh plate is installed spaced apart from the bottom surface, and then the coffee beans are placed on the mesh plate. After loading, it can be roasted by heating air through the bottom of the mesh plate using a heater.

In this case, the coffee beans can be roasted by using the radiation heat of far-infrared rays and the convection of air by heating the heater.

In addition, this roasting can suppress carbonization of the surface of the coffee beans as much as possible compared to the known roasting technique, and thus, it is possible to manufacture beans of higher quality.

FIG. 1 shows a preferred example of an elvan stone pottery that enables roasting and aging together as described above.

The pottery shown in the drawing has a neck (2) formed on the upper portion of the body portion (1) in a shape of which the center is convex and the inner diameter decreases toward the upper and lower portions, and the neck portion (2) has a plurality of radially fastening rings. (3) is installed, and the lower portion of the fastening ring (3) is provided with a circular plate-shaped plate (4) with an open center.

At this time, the plate 4 is preferably composed of a reflector.

A far-infrared ray lamp 5 is installed at the bottom of the plate 4 to irradiate a far-infrared ray into the inner space of the body 1.

On the other hand, a hole (1b) is formed in the center of the bottom (1a) of the body (1), and a downward protrusion (1c) is installed along the circumference of the bottom of the bottom (1a) of the body (1).

In addition, the lower part is open, the upper part is closed, and a cylindrical column member 6 having a plurality of through holes 6a formed in the side wall surface is installed so that the hole 1b and the lower part communicate with each other.

In addition, a loading plate 7 configured in a network structure is installed on the top of the column member 6, and beans A for roasting and aging are loaded on the loading plate 7.

On the other hand, a supporting member 8 having a circumference formed as a double step of an external step 8a and an inner step 8b is installed under the body 1.

At this time, the inner stepped (8b) is supported in contact with the lower end of the downward protrusion (1c), the wall surface where the outer step (8a) and the inner step (8b) meet in contact with the outer circumferential surface of the downward protrusion (1c) is supported.

In addition, a heater 9 is installed in the space surrounded by the lower end of the inner step 8b as shown, and an air inlet hole ( 8c) is formed.

When the illustrated Elvan Stone Onggi operates the far-infrared ray lamp 5 while the beans are loaded on the loading plate 7 during the roasting process, infrared radiation heat is irradiated on the surface of the coffee bean A in the far-infrared ray lamp 5.

In addition, when the heater 9 is operated, the air located in the space between the body 1 and the support member 8 is heated and moves upward due to the heating of the heater 9, and this air passes through the hole 1b. Then, after moving to the inside of the column member 6, it moves to the side through the through hole 6a on the side wall of the column member 6, moves to the bottom of the mounting plate 7, and then moves upward to settle on the mounting plate 7 The lower part of the coffee beans (A) is heated by convective heat.

At this time, while outside air is continuously supplied through the air inlet hole 8c formed on the wall of the support member 8, convective heat continuously heats the beans. The lower portion of the coffee beans is heated at the low temperature of.

On the other hand, in the case of using the elvan stone pottery of this structure, coffee can be processed by continuously repeating the aging of the roaster.

Specifically, a method of roasting at a low temperature for 1 hour and then aging for 6 hours may be applied.

In addition, even during aging, the heater can be operated at regular intervals of about 6 hours.

In this case, the air heated by the heater passes through the inside and outside of the onggi at a certain time, so that air circulation inside and outside the onggi can be smoothly performed, thereby doubling the aging effect.

At this time, the air inlet hole 8c may be blocked with tape or the like, if necessary, and a known damper not shown may be installed in the air inlet hole 8c to control whether or not air is introduced.

Hereinafter, an embodiment of the present invention will be described in detail.

After purchasing and preparing unheated Colombian beans, they were roasted for 30 minutes using a direct-fired roaster, and then roasted beans were put into a commercially-purchased elvan stone pottery, and then aged in an open state at room temperature for 5 days.

Proceed in the same manner as in Example 1, but the aging process was performed using a separately produced elvan stone pottery.

Elvansuk Onggi was prepared by mixing 43% by weight of elvan powder, 52% by weight of kaolin, 3.5% by weight of pure jit, and the remaining amount of sodium silicate to prepare an onggi composition, and then using this onggi composition to directly prepare an onggi.

Proceed in the same manner as in Example 1, but the aging process was performed using a separately produced elvan stone pottery.

Elvan stone pottery was prepared by mixing 43% by weight of elvan powder, 51.5% by weight of kaolin, 4.0% by weight of pure jite, and the remaining amount of sodium silicate to prepare an pottery composition, and then using the pottery composition to directly prepare an elvan stone pottery.

Proceed in the same manner as in Example 1, but the aging process was performed using a separately produced elvan stone pottery.

Elvansuk Onggi was prepared by mixing 43% by weight of elvan powder, 52.5% by weight of kaolin, 3.0% by weight of pure jite, and the remaining amount of sodium silicate to prepare an onggi composition, and then using this onggi composition to directly prepare an onggi.

Proceed in the same manner as in Example 1, but the aging process was performed using a separately produced elvan stone pottery.

Elvansuk Onggi was prepared by mixing 41% by weight of elvan powder, 54% by weight of kaolin, 3.5% by weight of pure jite, and the remaining amount of sodium silicate to prepare an onggi composition, and then using this onggi composition to directly prepare an onggi.

Proceed in the same manner as in Example 1, but the aging process was performed using a separately produced elvan stone pottery.

Elvan stone pottery was prepared by mixing 45% by weight of elvan stone powder, 50% by weight of kaolin, 3.5% by weight of pure jite, and the remaining amount of sodium silicate to prepare an pottery composition, and then using this pottery composition, the elvan stone pottery was directly prepared.

Proceed in the same manner as in Example 2, but after loading the walnut shell powder on the bottom of the pottery, the aging process was performed.

After preparing an onggi composition by mixing 43% by weight of elvan powder, 52% by weight of kaolin, 3.5% by weight of pure jite, and the remaining amount of sodium silicate, an onggi composition was directly prepared using the composition.

At this time, the Onggi has a far-infrared ray lamp 5 installed on the upper part, a column member 6 installed therein, and a loading plate 7 installed on the column member 6, as shown in FIG. 1, In the lower part, a support member provided with a heater 9 was prepared to be installed.

In addition, after loading the unheated beans on the loading plate (7), turn on the far-infrared lamp (5) and the heater (9) so that far-infrared rays are irradiated on the top of the beans, and convective heat is supplied to the bottom to roast for 1 hour. I did.

At this time, as a result of measuring the temperature inside the pottery, it was measured to be 43 ~ 45 ℃.

Then, the power of the far-infrared lamp 5 and the heater 9 were turned off, and the beans were aged inside the pottery for 5 days.

Proceed in the same manner as in Example 8, but 30 minutes of roasting and 24 hours of aging were repeated 5 times.

Proceed in the same manner as in Example 9, but roasting and aging were repeated 5 times while laying the walnut crust powder on the bottom of the pot.

Hereinafter, a comparative example for contrasting with the examples will be described.

<Comparative Example 1>

After purchasing and preparing unheated Colombian beans, they were roasted for 30 minutes using a direct-fired roaster, and stored in an airtight container without going through the aging process.

<Comparative Example 2>

Proceed in the same manner as in Comparative Example 1, but after roasting, the beans were put into a general pot and then aged in an open state at room temperature for 5 days.

<Comparative Example 3>

Proceed in the same manner as in Comparative Example 1, but after roasting, the beans were put into a commercially available elvan pottery, and then aged in an open state at room temperature for 3 days.

<Comparative Example 4>

Proceed in the same manner as in Comparative Example 1, but after roasting, the beans were put into a commercially available elvan pottery, and then aged in an open state at room temperature for 7 days.

Hereinafter, experimental examples according to Examples and Comparative Examples will be described.

After the processed beans prepared in Examples and Comparative Examples were pulverized to make coffee powder, a coffee drink was prepared by extracting it in hot water in a manner using 120 ml of hot water per 10 kg of coffee powder, and a sensory experiment was conducted.

<Experimental Example 1> Sensory experiment on taste

A sensory test was performed on the taste of the coffee beverages prepared in Examples and Comparative Examples.

The sensory test was evaluated using a 9-point rating method divided into sour, bitter, sweet, astringent, and soft taste, and participants were selected as non-lovers who did not prefer coffee beverages through a prior questionnaire.

In addition, the participants of the experiment selected a total of 50 men and women in their 20s and 60s, each in their age group, considering their age and gender.

Table 1 below shows the results of sensory tests on taste.

division Sour taste bitter Sweet taste Astringent taste Soft taste Example 1 4.8 4.4 5.3 4.3 5.6 Example 2 3.1 3.3 5.3 3.5 7.2 Example 3 3.7 4.3 5.2 3.3 6.5 Example 4 3.5 3.7 5.4 3.7 6.1 Example 5 3.9 3.9 5.1 3.6 6.6 Example 6 4.1 3.5 5.3 4.1 6.3 Example 7 2.4 2.5 5.3 2.4 7.8 Example 8 2.4 2.4 5.5 2.8 7.8 Example 9 2.5 2.5 5.4 2.5 8.5 Example 10 2.1 1.2 5.6 1.2 8.8 Comparative Example 1 7.4 8.3 2.5 6.7 1.2 Comparative Example 2 6.9 7.8 2.1 6.6 1.5 Comparative Example 3 6.6 7.6 3.2 6.3 2.1 Comparative Example 4 6.3 7.4 3.3 6.2 2.3

Sensory test value (9: very high, 0: very low)

As shown in Experimental Example 1, the comparative examples showed that the overall sour taste, bitter taste, and astringency were strong, while the sweet taste and soft taste were low.

On the other hand, in the examples, as a whole, there was little sour, bitter, and astringent taste, and if the sweet taste was moderately appropriate, the soft taste was high.

Particularly, when comparing the examples relatively, Examples 1 to 6 were compared with each other, and Example 2, in which the pure jit powder was added in a specific ratio, was found to be relatively superior.

In addition, when comparing Examples 2 and 7 with each other, it was found that the quality of the coffee beverage according to Example 7 using the walnut inner shell powder was better.

Furthermore, it was found that the quality of the cuff beverage was better as the roasting and aging was performed using the onggi shown in FIG. 1.

<Experimental Example 2> Sensory experiment on fragrance

A sensory test was performed on the taste of the coffee beverages prepared in Examples and Comparative Examples.

The sensory test was evaluated using a 9-point rating method divided into flower scent, savory scent, and burnt odor, and the participants were selected as non-lovers who did not prefer coffee beverages through a preliminary questionnaire.

In addition, the participants of the experiment selected a total of 50 men and women in their 20s and 60s, each in their age group, considering their age and gender.

Table 1 below shows the results of sensory tests on fragrance.

division Flower incense Burnt smell Sweet scent Example 1 5.3 4.3 5.5 Example 2 6.2 3.5 7.1 Example 3 5.5 3.3 6.5 Example 4 5.4 3.7 6.3 Example 5 5.7 3.6 6.6 Example 6 5.6 4.0 6.4 Example 7 6.7 2.4 7.7 Example 8 7.5 2.8 7.8 Example 9 7.4 2.2 8.5 Example 10 7.6 1.3 8.8 Comparative Example 1 2.5 6.7 2.2 Comparative Example 2 2.2 6.6 2.0 Comparative Example 3 3.2 6.3 2.2 Comparative Example 4 3.5 6.7 2.3

Sensory test value (9: very high, 0: very low)

As shown in Experimental Example 2, the comparative examples were found to have a strong burnt odor, and a low flower scent and savory scent.

On the other hand, the examples showed less burnt odor, and high flower scent and sweet scent.

Particularly, when comparing the examples relatively, Examples 1 to 6 were compared with each other, and Example 2, in which the pure jit powder was added in a specific ratio, was found to be relatively superior.

In addition, when comparing Examples 2 and 7 with each other, it was found that the quality of the coffee beverage according to Example 7 using the walnut inner shell powder was better.

Furthermore, it was found that the quality of the cuff beverage was better as the roasting and aging was performed using the onggi shown in FIG. 1.

<Experimental Example 2> Sensory experiment on taste, aroma, and acceptability

A sensory test was performed on the taste of the coffee beverages prepared in Examples and Comparative Examples.

The sensory test was evaluated using a 9-point rating method divided into taste, aroma, and preference, and the participants were selected as non-lovers who did not prefer coffee beverages through a prior questionnaire.

In addition, the participants of the experiment selected a total of 50 men and women in their 20s and 60s, each in their age group, considering their age and gender.

Table 1 below shows the results of sensory tests on fragrance.

division flavor incense Preference Example 1 6.3 6.7 6.5 Example 2 7.0 6.9 7.0 Example 3 6.6 6.9 6.7 Example 4 5.8 5.7 5.7 Example 5 5.7 5.6 5.7 Example 6 5.6 6.0 5.8 Example 7 7.5 6.1 6.7 Example 8 7.8 7.1 7.5 Example 9 8.3 7.6 8.0 Example 10 8.6 8.7 8.8 Comparative Example 1 2.5 6.7 2.2 Comparative Example 2 2.2 6.6 2.0 Comparative Example 3 3.2 6.3 2.2 Comparative Example 4 3.5 6.7 2.3

Sensory test value (9: very high, 0: very low)

As shown in Experimental Example 2, the comparative examples were overall inferior in taste, aroma, and acceptability, whereas the examples were found to have high overall taste, aroma, and preference.

1: body 1a: bottom
1b: hole 1c: downward protrusion
2: neck 3: fastening ring
4: plate 5: far infrared lamp
6: column member 6a: through hole
7: loading plate A: coffee beans
8: support member 8a: external stepped
8b: internal step 8c: air inlet hole
9: heater

Claims (5)

In the processing method of green coffee beans,
A roasting step of heat-treating coffee beans that have not been heat-treated;
A aging step of aging the heat-treated beans in an aerobic state at room temperature for 4 to 6 days after putting the heat-treated beans into an elvan stone pot.
How to process green coffee beans.
The method of claim 1,
The Elvan Stone Onggi,
It characterized in that it is produced by mixing and kneading an pottery composition including 43% by weight of elvan powder, 52% by weight of kaolin, and 3.5% by weight of pure jite with water and then molding in a heating furnace,
How to process green coffee beans.
The method of claim 2,
In the roasting step, after inserting the unheated coffee beans into the elvan stone pottery in which the aging step is performed, the beans inside the elvan stone pottery are irradiated with far-infrared rays using a far-infrared ray lamp to roast it.
How to process green coffee beans.
The method of claim 3,
The elvan stone pottery has a hole formed at the bottom, a heater is installed at the bottom, and a mesh plate is installed to be spaced apart from the bottom surface,
The coffee beans are loaded on a mesh plate and then roasted by heating air through the bottom of the mesh plate using a heater.
How to process green coffee beans.
The method of claim 2,
It characterized in that the aging step proceeds while loading the walnut shell powder on the bottom surface of the elvan stone pottery,
How to process green coffee beans.

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