KR20210101506A - Fermented coffee making method using yeast that does not require the process of maturing coffee - Google Patents

Abstract

The present invention relates to fermented coffee using yeast not requiring a coffee aging step, in which green coffee beans are performed to reduce fermentation time when producing final roasted coffee beans and remove an aging process after roasting, and a manufacturing method thereof. More specifically, the method comprises: a first step of fermenting raw materials (green coffee beans); a second step of drying the fermented raw materials (green coffee beans); a third step of roasting the raw materials (green coffee beans); a fourth step of cooling the raw materials (coffee beans); and a fifth step of packaging and product the roasted raw materials (coffee beans). Accordingly, the unique taste and flavor of coffee are increased and an aging process is not required after roasting to increase productivity.

Description

Fermented coffee using yeast that does not require coffee maturation process and a manufacturing method therefor {Fermented coffee making method using yeast that does not require the process of maturing coffee}

The present invention is characterized in that the aging process is not required after coffee roasting (roasting), and relates to fermented coffee using yeast and a method for producing the same.

Fermented coffee is a fermented coffee manufacturing technology of green coffee beans that uses yeast in the cherry-processing state after peeling coffee cherries to change the composition of green coffee beans, suppressing the bitterness and bitter taste characteristic of coffee, and enhancing flavor and flavor at the same time.

In this regard, as a document on a method for manufacturing fermented coffee, Registration No. 10-2026287 “Fermented coffee using grape skin juice and isolated yeast and a manufacturing method thereof”, Publication No. 10-2018-0079119 “Core- Shell-structured wine coffee beans and their manufacturing method” and the like.

Fermented coffee has been on the rise in the past, but due to the problem of the current processing technology, the fermented coffee technology itself cannot easily produce fermented coffee due to environmental restrictions that require processing in the coffee cherry state immediately after harvesting the coffee. In addition, the unit price of fermented coffee is inevitably high, and above all, the production period of fermented coffee usually takes more than one week, including aging, and there is a problem that productivity is lowered to the company.

An object of the present invention has been devised to solve the above-mentioned problems,

The overall production time of fermented coffee is shortened, the fermentation time is shortened, the productivity is increased, and after roasting, the coffee beans can be shipped without going through the aging process, and the unique taste and flavor of coffee are improved through fermentation. It is contributing to the commercialization of fermented coffee in the coffee market by satisfying consumer preferences and facilitating the production and supply of fermented coffee.

Accordingly, in the present invention, the first step is fermenting green coffee beans, immersing green coffee beans in unfermented grape juice for 48 hours (2 days) at room temperature, and fermenting them in a powder state to aid fermentation. ) is added in a small amount to ferment, the second step is to dry the fermented green coffee beans at 34°C for 2 hours using a heat recovery automatic drying type agricultural and marine product dryer, and the third step is to roast the dried green coffee beans. : roasting) step, the fourth step is an air cooling step of cooling the roasted coffee beans with air, and the fifth step is characterized in that the coffee beans are packaged and product steps.

The first step is technically characterized in that the mixing ratio (v/w) of unfermented grape juice during immersion fermentation and yeast (yeast: yeast bacteria) in a powder state helping fermentation is 1: 0.02.

In the first step, the green coffee beans are technically characterized, including sealing them with a lid or a vinyl wrap (vinyl wrap) in order to prevent the penetration of bacteria into the stainless steel barrel.

The fourth step is a direct-fired coffee roaster with a technical feature of roasting the roaster at 220°C-225°C (roasting: roasting).

According to the fermented coffee using yeast that does not require the coffee aging process of the present invention and its manufacturing method, when green raw coffee beans are prepared into final coffee, taste and flavor are achieved due to fermentation without going through the aging process after roasting (roasting). It is an invention that can provide a technology for producing fermented coffee with increased productivity because it can be produced in 50 hours during production of fermented coffee.

1 is a flow chart showing a preferred sequence of the steps of the present invention.

Hereinafter, the present invention relates to fermented coffee using yeast that does not require a coffee aging process after green coffee bean roasting (roasting) and a method for manufacturing the same, which will be described in detail with reference to the accompanying drawings.

Step 1 fermenting raw material (green coffee beans), step 2 fermenting raw material (green coffee beans), step 3 fermenting raw material (green coffee beans), roasting (roasting), step 4 The roasting (roasting) step of cooling the roasted material (coffee beans), the fifth step roasting the roasted material (coffee beans) to improve the unique taste and flavor of the coffee, including the packaging and product steps Provided is a method for manufacturing a fermented coffee composition using yeast, which increases productivity of a company that does not require maturation after (roasting: roasting).

Green coffee beans refer to raw materials (green beans) that have not been roasted, and coffee beans refer to products (beans) obtained after roasting.

first stage, fermentation stage,

This step is a step of fermenting green coffee beans.

Green coffee beans (6 kg of green coffee beans from Jamaica) are immersed in 3L of unfermented grape juice (normal grape juice) at room temperature (15℃-25) for 48 hours (2 days) to enhance the taste and aroma of green coffee beans. To shorten the time, 60g of yeast is added to the powder to help the fermentation process, and then sealed with a lid or vinyl wrap to prevent the penetration of bacteria into the stainless steel barrel. did.

The second step is a drying step,

This step is a step of drying the fermented green coffee beans,

The fermented green coffee beans were maintained at 34°C and dried for 2 hours using an agricultural and marine product dryer (HJ-120, Hanil, Korea) with high drying efficiency in a heat recovery automatic drying method.

The third step is a roasting (roasting) step,

This step is a step of roasting (roasting) dried green coffee beans,

The dried green coffee beans were heated at 220° C.-225° C. for 40 minutes using a directly-fired coffee roaster, and the green coffee beans were roasted (roasting).

The fourth step is a cooling step,

This step is an air cooling step of cooling the roasted coffee beans with air,

Roasted coffee beans were placed on a metal tray and cooled in the air for 30 minutes before use.

The fifth stage is the packaging and product stage;

This step is a step of packaging and manufacturing using cooled coffee beans. When green coffee beans are prepared into final coffee beans using the fermentation technology using the yeast of the present invention, the fermentation time is shortened and the coffee production capacity is increased at the same time. It is possible to manufacture fermented coffee with improved taste and flavor of coffee.

to the next,

In the present invention, the production conditions are the same during fermentation, and the final coffee sensory evaluation was performed by immersion in grape juice and fermentation time.

① Sensory evaluation

Referring to Table 1, a 5-point intensity method (very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good : 5 points) and treated.

② Final sensory evaluation result by immersion and fermentation time of grape juice

Referring to Table 1, in the sensory evaluation of the final coffee by grape juice immersion and fermentation time, the evaluation of the 72-hour period and the 48-hour period was similar, and the final coffee preference was the best in the 48-hour fermentation period.

Claims (3)

The first step is to ferment green coffee beans,
A step of fermenting green coffee beans in unfermented grape juice for 48 hours (2 days) at room temperature, but adding a small amount of yeast to the powder to aid fermentation.
The second step is drying the fermented green coffee beans at 34° C. for 2 hours using a heat recovery automatic drying type agricultural and marine products dryer;
The third step is roasting the dried green coffee beans;
The fourth step is an air cooling step of cooling the roasted coffee beans with air;
Step 5 consists of packaging and product stages of coffee beans,
The first step is coffee aging, characterized in that the mixing ratio (v/w) of unfermented grape juice during immersion fermentation and yeast (yeast: yeast) in a powder state that helps fermentation is 1:0.02. A method of making fermented coffee using yeast that does not require a process. The method of claim 1,
In the first step, the green coffee beans are sealed with a lid or vinyl wrap (vinyl wrap) to prevent bacterial penetration into the stainless steel barrel. A method for making fermented coffee. The method of claim 1,
The 4th step is a method for producing fermented coffee using yeast that does not require a coffee aging process, characterized in that it includes roasting the roaster at a temperature of 220°C-225°C with a direct-fired coffee roaster.

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