KR20220064494A - Decaffeinated Coffee having natural component - Google Patents

Abstract

The present invention relates to a method for preparing natural plant extract-containing black barley, which includes: a natural plant extract preparation step of obtaining a natural plant extract by trimming and hot water-extracting a natural plant ingredient; a black barley green bean drying step selectively performed before, after, or simultaneously with the natural plant extract preparation step; a black barley preparation step of preparing black barley as natural plant extract-containing black barley green beans by causing the black barley green beans dried in the green bean drying step to absorb the natural plant extract extracted in the natural plant extract preparation step; a black barley drying step of drying the black barley as the natural plant extract-containing black barley green beans prepared in the black barley preparation step; a multistage fermentation step of fermenting the black barley dried in the black barley drying step through a multistage fermentation process; and a roasting step of roasting the black barley sufficiently fermented in the multistage fermentation step.

Description

Black barley decaffeinated coffee containing natural functional ingredients {Decaffeinated Coffee having natural component}

The present invention relates to black barley containing a natural plant extract and a method for manufacturing the same, and more particularly, it is a process for extracting a natural plant in a liquid phase, absorbing the natural plant extract into green coffee beans so that the ingredients thereof can be included, and then undergoing several fermentation processes. It relates to black barley containing a natural plant extract prepared by fermenting so that all the active ingredients of the natural plant extract are included in black barley through a multi-fermentation process, and a manufacturing method therefor.

In general, coffee is mainly grown in tropical climates where there is a lot of rainfall, and good products are produced in alpine regions. Coffee is a favorite beverage with a unique flavor obtained by harvesting green beans, processing them, roasting them, and then extracting one or more types of green coffee beans. It is one of the most widely used beverages around the world.

In general, coffee is prepared by roasting green beans. During the roasting process, swelling occurs, the tissue becomes soft, and coffee with various palatability can be obtained depending on the roasting conditions. These types of coffee are very diverse, and in recent years, they are often consumed in a mixed form with various beverages.

Caffeine is the main flavoring component of coffee, a plant alkaloid, which is colorless, odorless, and bitter-tasting needle-like crystals. Caffeine stimulates the central nervous system to clear the mind, promotes heart function, acts as a diuretic to increase urine output, and stimulates the stomach to promote gastric acid secretion. However, this caffeine also has a problem that can cause side effects if consumed in more than an appropriate amount.

An object of an embodiment according to the present invention is to use natural plant materials such as red ginseng, mugwort, mulberry, green tea, black tea, goji berry, chrysanthemum, turmeric, angelica, lotus leaf, bellflower, burdock root, omija, bokbunja, yuja, quince, mulberry, mistletoe, A natural plant extract containing any one or more of rosemary, mint, peppermint, or persimmon leaves is prepared, absorbed into black barley, and fermented in multiple stages to produce coffee. It is to provide a black barley containing a natural plant extract that is easy to drink and a manufacturing method therefor.

One embodiment of the present invention is a natural plant extract preparation step of trimming the natural plant material and then extracting with hot water to obtain a natural plant extract; a green coffee drying step of drying green black barley beans, which is selectively performed simultaneously with or before and after the natural plant extract production step; a black barley manufacturing step of producing black barley, which is a green black barley bean containing a natural plant extract, by absorbing the natural plant extract extracted in the natural plant extract manufacturing step into green black barley beans dried in the green bean drying step; a black barley drying step of drying black barley, which is a green black barley bean containing a natural plant extract prepared in the black barley manufacturing step; a multi-stage fermentation step of fermenting the black barley dried in the black barley drying step through a multi-stage fermentation process; and a roasting step of roasting black barley sufficiently fermented in the multi-step fermentation step.

In the natural plant extract manufacturing step, natural plant materials are used as red ginseng, mugwort, mulberry, green tea, black tea, goji berry, chrysanthemum, turmeric, angelica, lotus leaf, bellflower, burdock root, omija, bokbunja, yuja, quince, hawthorn, mistletoe, rosemary, mint. , It may be characterized in that it contains any one or more of peppermint or persimmon leaves.

In the natural plant extract preparation step, it may be characterized in that 800 to 1200 parts by weight of water are added with respect to 100 parts by weight of the natural plant material.

In addition, in the natural plant extract preparation step, it may be characterized in that the natural plant material is extracted with hot water at a temperature of 70 to 90° C. for 1 to 3 hours.

The green coffee drying step may be characterized in that the green coffee beans are dried so that the mass of the green beans after drying is 60 to 80% of the mass of the green beans before drying.

In addition, the green coffee drying step may be characterized in that the green coffee beans are dried at a temperature of 40 to 60° C. for 60 to 120 minutes.

In the black barley manufacturing step, it may be characterized in that 50 to 70 parts by weight of the natural plant extract is added to 100 parts by weight of green black barley beans.

In the black barley drying step, after drying, the black barley may be dried so that the content of water contained in the black barley is 15% or less of the total weight.

In the multi-stage fermentation step, a primary low-temperature fermentation step of fermenting the black barley dried in the black barley drying step at a low temperature; a second fermentation fermentation step of putting black barley fermented in the first low-temperature fermentation step into an earthenware and then fermenting it for a second time in a fermentation and maturation room; The third high-temperature fermentation step of fermenting black barley fermented in the second aging and fermentation step at high temperature; and a fourth room temperature fermentation step in which the black barley fermented in the third high temperature fermentation step is fermented at room temperature.

Black barley containing a natural plant extract according to an embodiment of the present invention can produce coffee beneficial to health by adding various functional and nutritional components obtained from the natural plant extract to coffee by absorbing the natural plant extract into black barley. There are advantages.

In addition, by producing black barley through a multi-stage fermentation step that goes through several fermentation processes using natural plant extracts to absorb moisture, the useful components of natural plant extracts can be preserved and the bitter taste of coffee can be softened as much as possible. It can improve the preference.

According to one embodiment of the present invention, since green black barley beans fermented by moisture absorption of natural plant extracts can be roasted in a general way to drink coffee, consumers can easily drink black barley in the conventional way, and it is easy to use. It also has the advantage of increasing consumer preference.

1 is a flowchart schematically showing the manufacturing steps of black barley containing a natural plant extract according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art to which the present invention pertains can easily carry out the present invention. The embodiments of the present invention are provided in order to more completely explain the present invention to those of ordinary skill in the art. Accordingly, the embodiment of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

The present invention relates to black barley containing a natural plant extract and a method for manufacturing the same, which is prepared by adding black barley natural plant extract containing a natural plant extract according to the present invention to multi-stage fermentation to prepare black barley as an active ingredient of a natural plant It can be added to to enhance its taste and functionality, which can be beneficial to health.

A method for producing black barley containing a natural plant extract according to an embodiment of the present invention comprises: a natural plant extract preparation step of trimming a natural plant material and then extracting it with boiling water to obtain a natural plant extract; a green bean drying step of drying green black barley beans, which is optionally performed simultaneously with or before and after the natural plant extract production step; a black barley manufacturing step of producing black barley, which is a green black barley bean containing a natural plant extract, by absorbing the natural plant extract extracted in the natural plant extract manufacturing step into green black barley beans dried in the green bean drying step; a black barley drying step of drying black barley, which is a green black barley bean containing a natural plant extract prepared in the black barley manufacturing step; a multi-stage fermentation step of fermenting the black barley dried in the black barley drying step through a multi-stage fermentation process; and a roasting step of roasting black barley sufficiently fermented in the multi-stage fermentation step.

Hereinafter, a method for producing black barley containing a natural plant extract according to an embodiment of the present invention will be described in detail. Black barley according to an embodiment of the present invention can be more clearly understood by the manufacturing method to be described later.

1 is a flowchart schematically showing the manufacturing steps of black barley containing a natural plant extract according to an embodiment of the present invention.

First, it is possible to perform a natural plant extract preparation step of trimming the natural plant material and then extracting the extract with boiling water (S1)

In order to remove foreign substances attached to natural plant materials, wash with clean water several times and trim, and then extract with hot water to prepare a natural plant extract.

According to an embodiment of the present invention, natural plant materials are red ginseng, mugwort, mulberry, green tea, black tea, goji berry, chrysanthemum, turmeric, angelica, lotus leaf, bellflower, burdock, omija, bokbunja, citron, quince, hutgae, mistletoe, rosemary , mint, peppermint or persimmon leaf may be characterized in that it contains any one or more.

Red ginseng is one of the health functional foods that Koreans love the most. It is steamed and dried red ginseng. Fresh ginseng is steamed and dried for a long time without peeling it. It is a light yellowish-brown or light reddish-brown ginseng. During the manufacturing process of red ginseng, various new physiologically active ingredients that are good for our body are created. Major ingredients include glycosides, ginseng flavoring ingredient (panacen), polyacetylene-based compounds, nitrogen-containing ingredients, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids, and amino acids. These ingredients are unique to red ginseng, which is not found in fresh ginseng or white ginseng, and can be stored longer than fresh ginseng. The characteristics of red ginseng are that in the process of steaming, toxins of raw ginseng are removed and new physiologically active ingredients beneficial to the body are created. It helps to improve and activate normal cells, and there are those that do not change the contents even after long-term storage.

Mugwort is a herbaceous perennial plant belonging to the Asteraceae family, and the whole is covered with spider web-like hairs, and the rhizomes extend sideways and shoots appear in colonies. The petiole is used for medicinal purposes, and the young leaves are used for food. Mugwort is characterized by high content of minerals and vitamins, especially vitamin A and vitamin C. Mugwort is also used for antipyretic, analgesic, detoxifying, anthelmintic, blood pressure lowering and anti-inflammatory action.

Mulberry is a medicinal plant that can be used from leaves, stems, and roots in oriental medicine, and is often found in the vicinity. Mulberry leaves have the effect of removing wind, lowering heat, cooling the body, and brightening the eyes. The medicinal effects of mulberry are expectorant, antitussive, relieving, diuretic, and anti-inflammatory effects.

Green tea is rich in caffeine, tannin, and vitamin C, and has the effect of detoxifying alcohol and nicotine, and is said to be particularly effective in preventing and treating modern adult diseases, diabetes, high blood pressure, and cancer. Recently, there are reports that it is effective in regulating the physiological functions of the human body, such as anti-aging, improving immune function, lowering lipids, alleviating obesity, improving intestinal flora, and preventing tooth decay.

Black tea is a type of tea (Camellia Sinensis) that is more fermented than white tea, green tea and oolong tea. Black tea has a stronger flavor than the above teas and contains more caffeine. Green tea loses its aroma and taste within a relatively short period of time, whereas black tea retains its aroma for years. Black tea has a higher caffeine content than green tea or other oolong teas, so it has a bitter taste. Black tea contains a large amount of catechin, which has a strong antioxidant function and thus has the function of suppressing the activity of free radicals that promote aging. In addition, it has antiviral and antibacterial functions, so it helps reduce harmful bacteria in the intestines and helps with constipation or diarrhea.

Goji berry is a fruit of a deciduous broad-leaved shrub belonging to the Solanaceae family and is mainly used for medicinal purposes. Goji berry contains betaine, beaxanthin, carotene, thiamine, vitamins A, B1, B2, etc., and is used as a chronic hepatitis, cirrhosis, tonic and antipyretic agent.

Chrysanthemums are plants used for ornamental purposes, herbal medicines and teas. It is said to be good for removing headaches and wind fever, detoxifying cold sores, tired eyes, presbyopia and cataracts. It is also effective against colds, headaches, and dizziness, because chrysanthemum contains vitamin A, vitamin B1, choline, stachidrin, and adenine.

Turmeric is a plant in the ginger family and has a peculiar smell, and when chewed, it stains the saliva yellow and is irritating. The taste is spicy and bitter, and the nature is cool. Turmeric communicates qi and helps blood circulation, treats menstrual cramps, menstrual irregularities, and side pain, treats hematemesis, nosebleeds, blood and urine, clears the mind, eliminates bloating in the chest and abdomen, promotes bile secretion, and treats gallbladder stones.

It has been reported that pharmacological action reduces bile secretion, promotes excretion, and reduces plaque formation in coronary arteries.

The effect of Angelica quai is that it produces blood when there is not enough blood. Angelica made from the roots of Chinese Angelica or Japanese Angelica has excellent blood-saving effect. However, Angelica root made from the root of Cham Angelica is superior to the blood circulation effect of smooth blood circulation rather than the blood retention effect, and has strong anticancer and blood pressure lowering effects. It has been reported that the pharmacological action of Angelica is to promote blood flow in the coronary arteries and to stimulate the production of red blood cells.

The lotus leaf is a leaf of a perennial plant of the water lily family. It is widely distributed in tropical and temperate eastern Asia, including India and China, as well as Korea and Japan, and is used for food. In oriental medicine, lotus leaf is called lower leaf, and because of its bitter taste and mild nature, it has been used as a folk remedy for hemorrhagic gastric ulcer, gastritis, hemorrhoids, bleeding, diarrhea, headache and dizziness, hematemesis, postpartum eohyeol treatment, enuresis and detoxification. have been using

Bellflower grows wild in the mountainous regions of Korea, Japan, and China, and is used as a medicinal in oriental medicine and is widely used for general food as well. In animal experiments, these saponins have been shown to have antitussive, expectorant, central nervous system inhibitory action, acute chronic inflammation, anti-ulcer and gastric juice secretion inhibitory action, blood sugar lowering action by dilating blood vessels to lower blood pressure, cholesterol metabolism improvement action, antioxidant and anticancer effect, etc. Various pharmacological actions have been recorded in Donguibogam and Bangyakhappyeon as herbal medicines.

Burdock, belonging to the Asteraceae family, is a plant widely used for food and medicinal purposes not only in Korea, but also in Japan and Northeast Asia such as China. The leaves, seeds, and roots of burdock root have been used as medicines in oriental medicine for a long time, and especially the roots are widely used for food. Burdock root is rich in carbohydrates and fiber, and since most of the carbohydrates are in the form of inulin, it has been known as a helpful food for patients with diabetes or kidney disease. In addition to this, burdock is said to be a beneficial food for inflammatory diseases such as high blood pressure, gout, arteriosclerosis as well as hepatitis.

Omija has sweet, sour, spicy, bitter, and salty taste, and has long been energizing the lungs, stopping phlegm, enriching the kidneys and reproductive-related energy, preventing body juices and wasteful sweat, quenching thirst, and stabilizing the mind. Shiki has been known as a herbal medicine. In addition, various physiological activities such as tonic effect, anti-stress, anti-hepatotoxicity, nerve stability, anti-inflammatory, anti-cancer, antioxidant, blood sugar lowering, and blood flow improvement have been confirmed through many studies until recently.

Bokbunja is a perennial plant with hemispherical fruits belonging to the genus Rosaceae. It is native to China and is distributed in East Asia such as Korea and Japan. According to Donguibogam, it is known to be effective in protecting the kidneys and liver, brightening the eyes, reinforcing the kidneys, and treating loss of energy. In addition, it contains abundant nutrients such as phosphorus, iron, potassium, organic acid, vitamin C, and useful components such as galicacid, tannin, catechin, and quercetin, and has various physiological activities such as antioxidant effect, anticancer, immune enhancement, and antibacterial effect. .

Citron is the fruit of the citron tree. It has a good fragrance and soft flesh, but has a strong sour taste. It contains three times more vitamin C than lemon, so it is good for colds and skin care, and contains a lot of organic acids that prevent aging and fatigue. In addition, it contains more vitamin B, carbohydrate, protein, etc. than other citrus fruits and contains hesperidin to protect capillaries, preventing cerebrovascular disorders and wind. Also, draining (排膿) and excreting the waste products accumulated in the body to the outside.

The quince is native to China and is a round or oval fruit belonging to the Rosaceae family. It is known for its efficacy as a cough and sputum reliever for colds and bronchitis, especially rheumatism and pneumonia. there is.

Heotgae tea has been known to be effective in eliminating toxic poison and protecting the liver from excessive drinking, such as jaundice, fatty liver, cirrhosis, gastroenteritis, and colitis. In addition, it is known to be effective in relieving various hangover symptoms such as headache, dizziness, stomach discomfort, bad breath, and diarrhea after drinking, and in curing diseases caused by drinking, such as gastroenteritis and colitis.

Mistletoe belongs to the mistletoe family and is an evergreen shrub that parasitizes on oak, hackberry, alder, chestnut, and birch trees. In addition, Korean mistletoe is composed of various components such as proteins, carbohydrates, lipids, and alkaloids. In particular, it contains lectin, a glycoprotein component, and thus has strong anticancer activity and immune-enhancing activity. The dried branches and leaves are used as tonic and analgesic. It is used for symptoms such as high blood pressure, neuralgia, arthralgia, fetal movement, and jaundice.

Rosemary is an evergreen shrub native to the Mediterranean coast. It is an herb with a fresh and strong scent similar to camphor on sharp leaves like pine leaves. It has been mainly used as perfume and medicine. It is known to enhance the preservation of food, such as its role, sterilization, antibacterial and antioxidant effects. Several functionalities such as strong antioxidant effect, osteoporosis prevention effect, anticancer effect, anti-AIDS effect, as well as antibacterial activity against Gram-positive bacteria and reducing blood alcohol concentration have been reported.

There are more than 30 types of mint, and menthol, the main component of essential oil, cools the skin and mucous membranes, and is effective in antibacterial and pain relief. In Rome, in addition to perfume, it was used as an energizer and bath additive. It is effective for mental fatigue, depression, and neuropathy. The ingredients that cool you when it's hot and warm you when it's cold prevent the outflow of mucus and help with fever and sweating. It is effective for colds, asthma, bronchitis, cholera, pneumonia, pulmonary tuberculosis, food poisoning, and neuralgia.

Peppermint is a herbaceous perennial plant belonging to the family Lamiaceae and has been cultivated for a long time in China and Japan, and has been used in the East and West for various symptoms such as indigestion, nausea, laryngitis, diarrhea, headache, toothache, and stomach pain.

Persimmon trees are wild in Korea, and persimmon leaves contain flavonoid glycosides, tannins, phenols, resins, carcumin compounds, reducing sugars, polysaccharides, essential oils, organic acids, chlorophyll, etc. Flavonoid glycosides include astragarine and myristrin, especially It is very rich in vitamin C. In addition, persimmon leaves are good for preventing high blood pressure and arteriosclerosis, and when high blood pressure patients take it for a long time, it lowers blood pressure and makes the head lighter. It can be a good supplement for diabetic patients who have diabetes and cause thirst. In addition, it has a clear effect on scurvy, anemia, and cerebral hemorrhage, making it a suitable material for preventing various adult diseases.

According to one embodiment of the present invention, it may be characterized by adding 800 to 1200 parts by weight of water with respect to 100 parts by weight of the natural plant material.

When extracting with less than 800 parts by weight of water with respect to 100 parts by weight of natural plant material, there is a risk that the nutrients of the natural plant material may not come out sufficiently. Compared to that, the ratio of water occupied is too high, which may cause a problem in that the efficacy is reduced.

In addition, it may be characterized in that the natural plant material is extracted with hot water at a temperature of 70 to 90° C. for 1 to 3 hours.

When natural plant materials are extracted with boiling water at a temperature of less than 70°C for less than 1 hour, there is a risk that the nutrients and active ingredients of the natural plant materials are insufficient, resulting in a lack of nutrients in the natural plant extracts, exceeding 90°C. If boiling water is extracted for more than 3 hours at a temperature of

Next, a green bean drying step of drying green black barley beans may be performed (S2)

This step is not necessarily limited in time series with the natural plant extract preparation step, and may be selectively performed simultaneously with or before and after the natural plant extract preparation step.

According to one embodiment of the present invention, the green coffee beans may be dried so that the mass of the green coffee beans after drying becomes 60 to 80% of the green coffee beans before drying.

If the mass of green coffee beans after drying is less than 60%, the ingredients, taste, and aroma of the green beans are likely to deteriorate due to excessive drying. many.

In addition, the green coffee drying step may be characterized in that the green coffee beans are dried at a temperature of 40 to 60° C. for 1 hour to 60 to 120 minutes.

When drying green coffee beans at a temperature of less than 40°C for less than 60 minutes, the green beans may not be dried properly, and drying at a temperature above 60°C for more than 120 minutes may cause denaturation of the useful components of the green coffee beans. There are concerns.

Next, the black barley manufacturing step of absorbing the natural plant extract into green coffee beans may be performed (S3)

The natural plant extract extracted in the natural plant extract preparation step is absorbed into the green coffee beans dried in the green bean drying step to produce black barley, which is black barley green beans containing the natural plant extract.

According to one embodiment of the present invention, it may be characterized in that it is added in a ratio of 50 to 70 parts by weight of the natural plant extract based on 100 parts by weight of green black barley beans.

When black barley is manufactured by adding less than 50 parts by weight of natural plant extract to green coffee beans, it is difficult to manufacture black barley containing sufficient nutrients of natural plant extract because the natural plant extract is not added sufficiently to green coffee beans due to a low addition ratio. If black barley is manufactured by adding more than 70 parts by weight of natural plant extract to green beans, the taste of natural plant extract may be emphasized too much, which may lead to loss of the original taste of coffee. there is.

Next, a black barley drying step of drying black barley may be performed (S4)

Black barley, which is a green black barley bean containing a natural plant extract prepared in the black barley manufacturing step, may be dried.

According to one embodiment of the present invention, the black barley may be characterized in that the content of water contained in the black barley after drying is 15% or less of the total weight.

If the moisture content of black barley exceeds 15%, it is most suitable to dry the black barley so that the moisture content is 15% or less, because this can cause spoilage by microorganisms.

Next, a multi-stage fermentation step of fermenting the dried black barley through a multi-stage fermentation process may be performed (S5)

According to an embodiment of the present invention, the multi-stage fermentation step includes a primary low-temperature fermentation step of fermenting black barley dried by absorbing moisture from a natural plant extract at a low temperature; a second fermentation fermentation step of putting black barley fermented in the first low-temperature fermentation step into an earthenware and then fermenting it for a second time in a fermentation and maturation room; The third high-temperature fermentation step of fermenting black barley fermented in the second aging and fermentation step at high temperature; and a fourth room temperature fermentation step in which the black barley fermented in the third high temperature fermentation step is fermented at room temperature;

In the first low-temperature fermentation step, it may be characterized in that black barley is fermented at a low temperature for 1 to 3 days at a temperature of 0 to 5°C.

Black barley is not dried immediately, but is fermented at a temperature of 0 to 5 ° C. for 1 to 3 days, so that the natural plant extract harmonizes well with green black barley beans and performs the first low temperature fermentation step to minimize spoilage due to moisture. .

In addition, in the secondary aging and fermentation step, the first low-temperature fermented black barley is placed in an earthenware and then fermented for 3 to 5 hours in a fermentation and maturation room at a temperature of 40 to 60°C.

Black barley is fermented for 3 to 5 hours in a fermentation and maturation room at a temperature of 40 to 60 ° C. It is fermented in a fermentation and maturation room to gradually raise the temperature of Sionggi and black barley together. This is because if the temperature of the pottery and black barley is raised to a high temperature immediately, the black barley close to the pot wall receives too much heat, so the difference in the degree of fermentation between the black barley close to the pot wall and the black barley close to the center of the pot is uniform. This is to prevent the problem of not being able to taste.

In addition, in the third high-temperature fermentation step, it may be characterized by high-temperature fermentation of the second-aged and fermented black barley at a temperature of 70 to 90° C. for 1 to 3 hours.

This is a fermentation step performed to make the bitter taste of coffee more soft, and high-temperature fermentation of 70 to 90 is performed.

In addition, in the fourth room temperature fermentation step, the third high temperature fermented black barley may be fermented at room temperature for 1 to 2 days.

It is a process to stabilize the black barley at high temperature by placing the rough black barley at room temperature for 1 to 2 days until the 3rd high temperature fermentation step. Fermentation step is carried out.

Although not limited thereto, this process is not performed when there is a lot of moisture in the air or there is a foul smell.

Next, a roasting step of roasting black barley sufficiently fermented in the multi-stage fermentation step may be performed (S6)

Black barley that has been sufficiently fermented through the multi-stage fermentation step consisting of the first low-temperature fermentation step, the second aging fermentation step, the third high-temperature fermentation step and the fourth room temperature fermentation step can be consumed in a general way.

[Example 1]

Black barley containing a natural plant extract according to an embodiment of the present invention is prepared. The natural plant extract is a red ginseng extract.

1 Natural plant extract manufacturing stage (red ginseng extract manufacturing stage)

Prepare 10 g of red ginseng, wash it several times with clean water to remove foreign substances attached to the red ginseng, and then add 100 g of water to the trimmed red ginseng and extract it with hot water at 80°C for 2 hours to prepare a red ginseng extract.

2 step of drying green beans

After preparing 200 g of green coffee beans, dry the green beans at a temperature of 50° C. for 90 minutes, so that the mass of the green beans after drying becomes 70% of the mass of the green beans before drying.

3 Black Barley Manufacturing Stage

To 100 g of dried black barley beans, 60 g of red ginseng extract is added to absorb moisture to prepare black barley, which is green coffee containing red ginseng extract.

4 Black Barley Drying Stage

Dry so that the moisture content of black barley soaked with red ginseng extract is 15% or less of the total weight.

5 Multi-stage fermentation stage (1st low-temperature fermentation stage)

Dried black barley is fermented at 4°C for 2 days.

6 Multi-stage fermentation stage (second aging fermentation stage)

First, low-temperature fermented black barley is put in an earthenware and fermented for 4 hours in a fermentation and maturation room at 50°C.

7 Multi-stage fermentation stage (3rd high-temperature fermentation stage)

Secondary ripening fermented black barley is fermented at 80°C for 2 hours.

8 Multi-stage fermentation stage (4th room temperature fermentation stage)

The tertiary high-temperature fermented black barley is fermented at room temperature for one day.

9 Roasting stage

Fermented black barley is roasted in the usual way.

As mentioned above, although the present invention has been described in detail with reference to Examples and Comparative Examples, the present invention is not limited to the above embodiments, and may be modified in various forms, and is commonly used in the art within the technical spirit of the present invention. It is clear that many variations are possible by those who have the knowledge of In addition, within the scope not departing from the technical spirit of the present invention described in the claims, various types of substitution, modification and change will be possible by those of ordinary skill in the art, and this is also said to be within the scope of the present invention. will be.

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Claims (1)

A natural plant extract preparation step of trimming the natural plant material and then extracting it with hot water to obtain a natural plant extract;
a green bean drying step of drying green black barley beans, which is optionally performed simultaneously with or before and after the natural plant extract production step;
a black barley manufacturing step of producing black barley, which is green black barley containing a natural plant extract, by absorbing the natural plant extract extracted in the natural plant extract manufacturing step into green black barley beans dried in the green bean drying step;
a black barley drying step of drying black barley, which is a green black barley bean containing a natural plant extract prepared in the black barley manufacturing step;
a multi-stage fermentation step of fermenting the black barley dried in the black barley drying step through a multi-stage fermentation process; and
A method for producing black barley containing a natural plant extract, comprising: a roasting step of roasting black barley sufficiently fermented in the multi-stage fermentation step.

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