KR20220076942A - Method for producing sprouted coffee bean treated with SALICORINIA EUROPAEA and Method for producing steam-dried coffee bean using SALICORINIA EUROPAEA extracts - Google Patents

Abstract

The present invention relates to a method for producing sprouted coffee treated with green tea and a method for producing steamed coffee using a green tea extract, and more specifically, in the pre-roasting process, blending green tea ingredients into coffee to improve the flavor of coffee, and to improve coffee while lowering the caffeine content It has the advantage of providing functional coffee with antioxidant effects.

Description

TECHNICAL FIELD [0002] Method for producing sprouted coffee bean treated with SALICORINIA EUROPAEA and Method for producing steam-dried coffee bean using SALICORINIA EUROPAEA extracts}

The present invention relates to a method for producing sprouted coffee treated with green tea and a method for producing steamed coffee using a green tea extract, and more particularly, to a method for producing functional coffee in which the flavor of coffee is improved by using green tea.

Robusta coffee, a coffee variety that accounts for more than 70% of world coffee production, was discovered in Congo at the end of the 19th century. Vietnam is known as the largest producer of robusta coffee.

Robusta coffee has two to three times the caffeine and chlorogenic acid content of arabica coffee, and the antioxidant effect is also superior to that of arabica coffee. It is widely used as a material for inexpensive regular coffee, so it is a type of Arabica coffee that is generally distributed and consumed by consumers.

In a situation where the growing area of high-quality Arabica coffee is decreasing due to global warming, the proportion of robusta coffee is inevitably increasing. In addition, it is very important from a commercial point of view to improve the flavor of Robusta coffee because consumers primarily choose it as a favorite food despite the pharmacological effects of coffee, such as arousal and antioxidant.

Most of the methods to improve the flavor of Robusta coffee are to change the cultivation method and the processing method of green beans in the coffee producing area. In coffee consuming countries where commercial coffee cultivation is impossible and only green coffee beans are imported, coffee flavor is improved through changes in coffee roasting and blending methods, but this is difficult to see as a fundamental measure to improve the flavor of robusta coffee.

The only known technology for germinating coffee as a method of improving flavor through pre-treatment of green coffee beans before roasting is to focus on the reduction of carcinogens through the removal of hides and the increase of functional ingredients through germination rather than improving the flavor of robusta coffee. It is being left behind.

On the other hand, Salicornia europaea L., also called tung-tung, is one of the halophytes resistant to salt stress, and is an annual herb growing in a community in the mudflats of the southwest coast of Korea (Park et al. 2011). In particular, green tea has a higher NaCl content than general land plants and contains a large amount of minerals such as Ca, Mg, and K (Min et al. 2002). Recently, it was reported that green tea extract has an effect of inhibiting adipocyte differentiation and may have an effect of preventing diabetes and cardiovascular diseases related to insulin sensitivity (Kim et al. 2017). In addition, betaine and choline contained in green tea are known to have a very important action as a precursor of acetylcholine, a neurotransmitter, while preventing liver detoxification and fatty liver accumulation, reducing the concentration of toxic substances in the body (Lee) et al. 2004; Shin et al. 2002).

The present inventor continued the experiment to apply the processing method of leaf tea and functional material crops such as steaming, roasting and germinating to coffee to improve the flavor of Robusta coffee. After studying the method, the present invention was completed.

Republic of Korea Patent Registration No. 10-1041865 (2011.06.09.)

Sang-yoon Moon, & Mi-ri Kim, Aroma components and sensory characteristics of wine-germinating coffee. Journal of the Korean Society for Food and Culinary Science (2019), 35(4), 346-356.

The present invention has been devised to solve the above problems, and an object of the present invention is to provide germinated coffee with a high preference because the flavor is remarkably improved when the green tea extract is treated and germinated and roasted, even in the case of green coffee beans with poor flavor will be.

In addition, coffee loses its flavor rapidly as time elapses after roasting, and unpleasant taste is felt due to rancidity of the oil component exposed to the outside of the coffee beans. An object of the present invention is to provide steamed coffee that increases the

In addition, the green tea-treated germinated coffee and steamed coffee according to the present invention not only improve flavor, but also exhibit significantly improved antioxidant effects and XOD inhibitory effects from an increase in the total polyphenol content of coffee. Functional coffee can be provided so that it can be established.

In order to achieve the above object, the present invention comprises the steps of mixing green tea and water in a ratio of 1:10 to 1:100 by weight, and heating at 100 to 150° C. for 30 minutes to 15 hours to prepare a green tea extract; immersing green coffee beans in a green tea extract; placing a cover on the surface after the immersion and germinating for 10 to 18 hours; and natural drying or hot air drying of the germinated green coffee beans at 40 to 65° C. for at least 6 hours.

In one embodiment of the present invention, the green tea extract may be at 20 to 40 ℃.

In one embodiment of the present invention, before immersing the green coffee beans, the method may further include a step of vernalization treatment at -10°C to -20°C for 5 to 12 hours.

In one embodiment of the present invention, the method may further include a step of vaporizing the germinated green coffee beans with a green tea extract.

In one embodiment of the present invention, the green coffee beans may be of Robusta and/or Arabica origin.

In addition, the present invention provides a coffee beverage comprising the above-mentioned green tea-treated germinated coffee.

In addition, the present invention provides a coffee tea bag comprising the above-mentioned green tea-treated germinated coffee.

In addition, the present invention includes the steps of mixing green tea and water in a ratio of 1:10 to 1:100 by weight, and heating at 100 to 150° C. for 30 minutes to 15 hours to prepare a green tea extract; 80 to 120 of the green tea extract treating green coffee beans with steam generated by heating to ℃ for 5 to 24 hours; and preparing steamed coffee by drying the green coffee beans.

In one embodiment of the present invention, before steaming the green coffee beans, the method may further include a step of vernalization at -10°C to -20°C for 5 to 12 hours.

In one embodiment of the present invention, the steamed coffee may be 90 to 110% by weight based on the weight of green coffee beans before steam treatment.

In one embodiment of the present invention, it may further include the step of repeating the steam treatment step and the drying step 2 to 6 times.

In one embodiment of the present invention, the method may further include immersing the steam-treated green coffee beans in the green tea extract after the steam treatment step and before the drying step.

In one embodiment of the present invention, the drying may be hot air drying at 40 to 70 ℃ 3 hours to 10 hours.

In addition, the present invention provides a coffee beverage comprising steamed coffee using the green tea extract prepared according to the method described above.

In addition, the present invention provides a disposable coffee drip bag containing steamed coffee using the green tea extract prepared according to the above-described method.

In the case of roasted coffee by treating green tea extract according to the present invention, the flavor is remarkably improved, so it is possible to provide germinated coffee with high preference.

In addition, even if time elapses after roasting, in the case of coffee steamed using the green tea extract according to the present invention, there is an advantage in that the rich flavor is maintained for a long time.

In addition, the green tea-treated germinated coffee and steamed coffee according to the present invention can provide the effect of increasing the total polyphenol content of coffee, and significantly improving the antioxidant effect and the XOD inhibitory effect.

1 is a flow chart showing a method for producing germinated coffee treated with green tea according to Example 1 of the present invention.
2 is a flow chart showing a method for preparing steamed coffee using a green tea extract according to Example 2 of the present invention.
3 is a graph showing the results of measuring the total polyphenol content of coffee according to Example 1, Comparative Example 1, and Comparative Example 2 of the present invention.
4 is a graph showing the DPPH radical scavenging activity related to the antioxidant activity of coffee according to Example 1, Comparative Example 1 and Comparative Example 2 of the present invention.
5 is a graph showing the results of measuring the XOD inhibitory effect of coffee according to Example 1, Comparative Example 1 and Comparative Example 2 of the present invention.
6 is a graph showing the results of measuring the total polyphenol content of coffee according to Example 2, Comparative Example 3, and Comparative Example 4 of the present invention.
7 is a graph showing the DPPH radical scavenging activity related to the antioxidant activity of coffee according to Example 2, Comparative Example 3, and Comparative Example 4 of the present invention.
8 is a graph showing the results of measuring the XOD inhibitory effect of coffee according to Example 2, Comparative Example 3, and Comparative Example 4 of the present invention.

Hereinafter, the present invention will be described in detail. Unless otherwise defined, terms used in this specification should be interpreted as content commonly understood by those of ordinary skill in the art. The drawings and embodiments of the present specification are for those of ordinary skill in the art to easily understand and practice the present invention, and content that may obscure the gist of the present invention may be omitted from the drawings and embodiments, and the present invention is not limited to the drawings and embodiments is not limited to

As used herein, the term 'jeungpo' refers to a process of washing the ingredients cleanly, soaking them in water or mixing them with boryo (輔料), soaking them, putting them in a container, heating them, steaming them to a certain extent, and then taking them out and drying them.

The present invention provides a method for producing sprouted coffee treated with green tea, and mixing green tea and water in a ratio of 1:10 to 1:100 by weight, and heating at 100 to 150° C. for 30 minutes to 10 hours to prepare a green tea extract immersing green coffee beans in the green tea extract; placing a cover on the surface after the immersion and germinating for 10 to 18 hours; and naturally drying the germinated green coffee beans or drying them with hot air at 40 to 65° C. for 6 hours or more.

Germination coffee treated with green tea is precisely germinated by immersing green coffee beans in green tea extract, and the green tea extract is prepared according to a conventional method known in the art. However, preferably, green tea and water are extracted in a ratio of 1:10 to 1:60, more preferably 1:20 to 1:30 (w/v).

Salicornia europaea L. is a halophyte that belongs to the family Chrysanthemum and inhabits the seashore with salt water. It is an annual herbaceous plant that grows naturally in salt marshes along the southern and western coasts of Korea, forming a colony, and has resistance to salt stress. Hamcho, a tidal flat plant, can grow in areas with high salinity and moisture, and has the ability to absorb salt and store it in the body, as well as contain a large amount of natural minerals such as magnesium, calcium, iron and potassium.

According to the present invention, by treating green tea containing abundant natural minerals in coffee, it is possible to provide coffee in which the flavor of coffee is further enhanced along with ingestion of functional ingredients of green tea.

A green tea extract is prepared as described above, and green coffee beans are immersed in the green tea extract. In this case, before immersing the green coffee beans, the method may further include a step of vernalization treatment at -10°C to -20°C for 5 to 12 hours. As the green coffee beans are treated at a low temperature through the vernalization treatment step, the dormancy can be broken so that germination can be easily achieved. In addition, enzymes in a dormant state are activated to increase various proteins, minerals and fibers present in green coffee beans.

It is recommended that the green coffee beans treated with the spring flower be immersed in hot water at around 90 ° C. and then washed cleanly with cold water. It can promote germination by removing contaminants from the surface of green coffee beans and softening the epidermis. However, it is desirable to wash within 5 minutes so that the main components of coffee, such as caffeine and chlorogenic acid, are not lost.

The green tea extract for immersing the green coffee beans is preferably 20 to 40 °C. Preferably at 20 to 25°C, the main functional components of the green tea extract have an excellent effect of being absorbed into the coffee, and it is possible to prevent the main components of coffee from being leached and lost.

The immersion time is preferably 10 to 12 hours. When immersing, use a cover to prevent the surface from drying out, and it is better to germinate it in a cow. The step of drying the green coffee beans after germination is completed may be performed by any one or more methods selected from natural drying, hot air drying, and freeze drying. Specifically, after natural drying, natural drying and freeze-drying may be concurrently performed, such as storing for 3 to 5 hours in a freezer at a temperature of -20 °C to -10 °C. Although it is possible to control the temperature and time in various ways according to the conditions of the dryer, hot air drying is terminated when the weight of green coffee beans reaches 95 to 105 wt% after treatment based on the weight of green coffee beans before treatment. good for maintaining

The green coffee beans and green tea extract may be included in a ratio of 1:1 to 1:30 based on weight. The germination rate can be increased by immersing the green coffee beans in a sufficient amount of green tea extract, and in a preferred embodiment of the present invention, 50 to 100 parts by weight of green coffee beans may be included based on 100 parts by weight of the green tea extract. It is preferably 55 to 65 parts by weight. When there is an excessive amount of green tea extract compared to green coffee beans, it is better to immerse within the above-mentioned range because the effect of leaching and loss of main components of coffee is greater than the effect of absorption of main components of green tea extract into coffee.

In one embodiment of the present invention, the method may further include the step of vaporizing the germinated green coffee beans with a green tea extract. In this case, it can be expected that the antioxidant effect and anti-inflammatory effect will increase as the total polyphenol content increases.

In one embodiment of the present invention, the green coffee beans may be of Robusta and/or Arabica origin.

Robusta beans, which account for more than 70% of the world's coffee production, are resistant to pests and diseases, grow well in lowlands, and are easy to mass-produce like general crops. However, it has a strong bitter taste and lacks a delicate taste, so it is currently used in small amounts for instant coffee production or for blending coffee beans.

There is an advantage that the salty taste of green tea can reduce the bitter taste of Robusta coffee and significantly improve the flavor of coffee by using green Robusta coffee beans in the preparation of the green tea-treated germinated coffee according to the present invention. In addition, when green Robusta coffee beans are treated with green tea to produce germinated coffee, total polyphenol content is increased and antioxidant and XOD inhibitory effects can be expected to increase.

Arabica coffee is a higher quality coffee than Robusta coffee, and the consumption of products far exceeds that of Robusta due to the unique fruity flavor of Arabica beans. It has a good body feeling and can be used in almost all drinking products. Of course, when green Arabica coffee beans are treated with green tea according to the present invention to germinate, the total polyphenol content is increased and antioxidant and XOD inhibitory effects can be expected to increase as described above.

Among Arabica coffees, low-grade Arabica coffee can be expected to increase antioxidant efficacy during germination and foaming treatment using the green tea extract according to the present invention as a quality improvement method, so there is an advantage of superior utility.

In addition, although Arabica coffee grown in the highlands has a relatively strong acidity compared to other types of coffee, in general, if strict quality control is not performed, it is produced from sour beans and light roasted beans. The sour taste is likely to cause rejection by consumers. The green tea-treated germinated coffee according to the present invention can provide an effect of remarkably reducing the negative acidity expression of coffee beans due to the salty taste of green tea and the scent of green tea.

In one embodiment of the present invention, the hot air dried germinated coffee may further include a roasting step to increase the flavor. The roasting step may be performed according to a conventional method.

Specifically, the roasting may be performed at 150 to 190 ° C. for 10 to 20 minutes. Preferably, the heating power and exhaust are adjusted until 80 to 90 wt % of the green coffee beans before steaming and green tea treatment before steaming. It can be roasted for minutes. More preferably, when it is set to 84 to 87% by weight, the taste and flavor may be significantly enhanced by Maillard reaction.

The present invention may provide a coffee tea bag and a coffee beverage containing germinated coffee prepared according to the above-described method for producing germinated coffee treated with green tea, but is not particularly limited thereto, and is not particularly limited thereto, and may be a drip bag, a coffee bean stick, It can be consumed by being included in hand drip coffee, coffee for coffee machine, coffee for capsule coffee machine, and cold brew coffee.

Meanwhile, the present invention provides a method for preparing steamed coffee using a green tea extract. Specifically, green tea and water are mixed in a ratio of 1:5 to 1:20 by weight, and heated at 100 to 150° C. for 30 minutes to 10 hours to prepare a green tea extract; The green tea extract is heated to 80 to 120° C. treating the steam generated by heating to green coffee beans for 5 to 24 hours; and drying the green coffee beans to prepare steamed coffee.

The present invention has the advantage of allowing green coffee beans to be vaporized using the steam of the green tea extract, so that the functional ingredients of green tea are absorbed into the green coffee beans, adding a deep flavor while maintaining the unique taste of coffee, and ingesting active ingredients beneficial to health can provide In addition, during the steaming process, the caffeine and tannin components of green coffee beans are reduced, so that the taste and aroma can be softened.

In a preferred embodiment of the present invention, before steaming the green coffee beans, the method may further include a step of vernalization at -10°C to -20°C for 5 to 12 hours. As the green coffee beans are treated at a low temperature through the vernalization treatment step, the dormancy can be broken so that germination can be easily achieved. In addition, enzymes in a dormant state are activated to increase various proteins, minerals and fibers present in green coffee beans.

In a preferred embodiment of the present invention. The method may further include immersing the green coffee beans in the green tea extract solution for 12 to 24 hours after the green coffee beans are subjected to the vernalization treatment and before the steam treatment. When green coffee beans germinate through the immersion step, the bitterness of coffee is suppressed due to the salty taste of green tea, and the absorption rate of the active ingredient of green tea into coffee can be increased. Therefore, it can provide the effect of increasing the intake rate of functional ingredients of green tea.

In a preferred embodiment of the present invention, the steamed coffee may be 90 to 110% by weight based on the weight of the green coffee beans before steam treatment.

Steaming is a process of steaming and drying green coffee beans by treating green tea extract steam at a high temperature for a long time, and preferably, may further include the step of repeating the steam treatment and drying steps 2 to 6 times. In this case, by further including the step of immersing in the green tea extract before steam treatment after the drying step, the functional component of the green tea extract penetrates into the green coffee beans, thereby increasing the antioxidant activity of coffee. In addition, since the salty taste of green tea is absorbed into the coffee, it can be expected that the preference of coffee will increase according to the bitterness inhibitory effect. However, it is recommended to finish the coffee within 30 minutes so that the antioxidants inside the coffee do not escape.

In one embodiment of the present invention, the drying may be natural drying or hot air drying at 40 to 70° C. for 3 to 10 hours. The time and temperature can be freely adjusted according to natural drying or the type of dryer used, but drying is preferably performed at 60 to 70° C. for 6 to 8 hours.

In addition, the present invention provides a coffee beverage and disposable coffee drip bag containing steamed coffee using the green tea extract prepared as described above.

Coffee drink containing germinated coffee treated with green tea according to the present invention further contains food additives such as flavoring, coloring, sterilizing agent, 　 antioxidant, preservative, moisturizing agent, thickener, inorganic salt, emulsifier, and synthetic polymer material to improve physical properties can do. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, zinc (Zn), iron ( Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), minerals such as copper (Cu), and may include amino acids such as lysine, tryptophan, cysteine, and valine.

The preservative may be potassium sorbate, sodium benzoate, salicylic acid, or sodium dehydroacetate, and the disinfectant may be bleaching powder, high bleaching powder, sodium hypochlorite, or the like. The 　 antioxidant may be butyl hydroxyanisole (BHA) or butyl hydroxytoluene (BHT). The colorant may be a colorant such as tar colorant, sodium nitrite or sodium nitrite colorant, and a bleaching agent such as sodium sulfite, a seasoning such as sodium glutamate, dulcine, cyclmate, saccharin, or a sweetener such as sodium may be added. and the additive may be selected according to the type of food and used in an appropriate amount.

Hereinafter, the present invention will be described with reference to the following examples. However, the following examples are for describing the present invention in detail, and the scope of the present invention is not limited to the following examples, and those of ordinary skill in the art may A modified form may be implemented.

[Example 1] Preparation of germinated coffee treated with green tea

After washing 300 g of dried green tea, put it in a red ginseng maker with 6 liters of purified water, heat it at 100 ° C for 12 hours, turn off the power and leave it at room temperature for 12 hours to cool. 5.4 L of the extract was prepared.

1.5 kg of green Robusta coffee beans produced in Vietnam were subjected to vernalization treatment at -20 °C for 10 hours, soaked in hot water at around 90 °C for 3 minutes, and then washed thoroughly with cold water. Green coffee beans were immersed in 2 liters of green tea extract at room temperature, covered with a cover to prevent the surface from drying out, and maintained for 10 hours. After germination was completed, the green coffee beans were dried naturally by removing the cover, and then dried with hot air at 60° C. for 8 hours to complete the green coffee beans treated with green tea.

[Example 2] Preparation of steamed coffee using green tea extract

700 g of green Robusta coffee beans produced in Vietnam were soaked in hot water at around 90 ° C for 3 minutes and then washed thoroughly with cold water. 1.5 L of the green tea extract prepared according to Example 1 was placed at the bottom of the red ginseng maker (Red Ginseng Doctor HD-7000, Jinheung Tech), washed green coffee beans were placed on a tray at the top, and steamed at 95 ° C. for 18 hours, 12 After cooling and air drying for a period of time, hot air drying was performed at 60 ° C. for 3 hours to complete the steamed coffee using the green tea extract.

[Experimental Example 1] Activity evaluation of green tea-treated germinated coffee

1-1. Determination of total polyphenol content

After the green tea-treated germinated coffee, non-germinated coffee (Comparative Example 1) and purified germinated coffee (Comparative Example 2) according to Example 1 were diluted 64-fold in SDW (1.56%), 50 μl of each well put in Then, 50 μl of Folin-Ciocalteu's phenol reagent (2M) was added and reacted at room temperature at 25° C. for 3 minutes. 50 μl of 10% Na ₂ Co ₃ was added and mixed, and after blocking the light and left for 1 hour, absorbance was measured at 760 nm with a UV-visible spectrometer. The results are shown in Table 1 and Figure 3 below.

In the case of the green tea-treated germinated coffee according to Example 1, the total polyphenol content was the highest at 110% when diluted 64 times, and in Comparative Examples 1 and 2, 93% and 95%, respectively, were obtained. In this case, it was confirmed that the polyphenol content was improved.

1-2. DPPH radical scavenging activity

The green tea-treated germinated coffee, non-germinated coffee (Comparative Example 1) and purified germinated coffee (Comparative Example 2) according to Example 1 were diluted in methanol with the dilution factor shown in Table 2 below. In a 96-well plate, 100 μl of methanol was added as a control (-), and 50 μl of methanol was added to Vit C, which is known to have excellent antioxidant function, as a control (+). After treating the remaining sample with 50 μl of DPPH reagent (0.2 mM). After reacting at room temperature at 25°C for 30 minutes, absorbance at 517 nm was measured in an ELISA reader. DPPH radical scavenging activity (%) is expressed as a percentage according to Equation 1 below, and the results are shown in Table 2 and FIG. 4 below.

[Equation 1]

DPPH scavenging action(%) =

As a result of the antioxidant activity test, when the concentration of 512-fold dilution was applied, the germinated coffee treated with green tea according to Example 1 was 71%, Comparative Example 1 was 65%, and Comparative Example 2 was 61%, indicating that the antioxidant activity of Example 1 was the highest. can check that

1-3. Measurement of XOD Inhibition Effect

The XOD activity assay method is as follows.

After dispensing 60 μl per well of 0.1 M phosphate buffer (PH 7.4) on a UV plate, 20 μl of Xanthine (2 mM) was added per well, and germinated coffee treated with green tea according to Example 1, non-germinated coffee without green tea (Comparative Example 1) and purified germinated coffee (Comparative Example 2) and 10 μl of xanthine oxidase inhibitor Allopurinol were added. 15 μl of Xanthine oxidase enzyme (0.4 U/ml) per well was treated and reacted at room temperature at 25° C. for 30 minutes. 50 μl of 1N HCl was treated to stop the reaction, and the resulting uric acid was measured at absorbance at 295 nm. XOD activity (%) was expressed as a percentage according to Equation 2 below, and the results are shown in Table 3 and FIG. 5 below.

[Equation 2]

XOD inhibition activity (%) =

As a result of confirming the XOD activity inhibitory effect, when the concentration was 16-fold diluted, Comparative Example 1 was 27%, Comparative Example 2 was 33%, and Example 1 was 35%. Through this, it can be confirmed that the effect of inhibiting XOD activity of the green tea-treated germinated coffee according to Example 1 is excellent.

[Experimental Example 2] Evaluation of the activity of steamed coffee using green tea extract

2-1. Determination of total polyphenol content

Experimental Example 1- The total polyphenol content was measured in the same manner as in 1. The results are shown in Table 4 and Figure 6 below.

2-2. DPPH Radical-scavenging active

Experimental Example 1- DPPH radical scavenging activity was measured in the same manner as in 2 . The results are shown in Table 5 and Figure 7 below.

2-3. Measurement of XOD Inhibition Effect

Experimental Example 1- The XOD inhibitory effect was measured in the same way as in 3. The results are shown in Table 6 and Figure 8 below.

As a result of confirming the XOD activity inhibitory effect, Comparative Example 3 was 18%, Comparative Example 4 was 33%, and Example 2 was 38% at a 16-fold dilution concentration. It can be seen that the steamed coffee using the green tea extract according to the present invention has a much higher XOD activity inhibition effect than that of Comparative Example 3.

Claims (15)

Mixing green tea and water in a ratio of 1:10 to 1:100 by weight, and heating at 100 to 150° C. for 30 minutes to 15 hours to prepare a green tea extract;
immersing green coffee beans in the green tea extract;
Putting a cover on the surface after the immersion, and germinating for 10 to 18 hours; and
A method for producing green tea, comprising: naturally drying the germinated green coffee beans or drying the green coffee beans with hot air at 40 to 65° C. for at least 6 hours. The method of claim 1,
The green tea extract is a method for producing germinated coffee treated with green tea at 20 to 40 ℃. The method of claim 1,
Before immersing the green coffee beans, the method of producing green tea-treated germinated coffee further comprising a step of purifying treatment at -10°C to -20°C for 5 to 12 hours. The method of claim 1,
The method for producing germinated coffee with green tea, further comprising the step of foaming the germinated green coffee beans with a green tea extract. The method of claim 1,
The green coffee beans are of Robusta and / or Arabica (Arabica) origin. [Claim 7] A coffee beverage comprising germinated coffee treated with green tea according to any one of claims 1 to 6. A coffee tea bag comprising the germinated coffee treated with green tea according to any one of claims 1 to 6. Mixing green tea and water in a ratio of 1:10 to 1:100 by weight, and heating at 100 to 150° C. for 30 minutes to 15 hours to prepare a green tea extract;
processing the steam generated by heating the green tea extract to 80 to 120° C. to green coffee beans for 5 to 24 hours; and
Drying the green coffee beans to prepare steamed coffee; A method for producing steamed coffee using green tea extract, comprising: a. 9. The method of claim 8,
Before steaming the green coffee beans, performing vernalization at -10°C to -20°C for 5 to 12 hours; 9. The method of claim 8,
The steamed coffee is 90 to 110% by weight based on the weight of green coffee beans before steam treatment, A method for manufacturing steamed coffee using a seaweed extract. 9. The method of claim 8,
A method for producing steamed coffee using a green tea extract, further comprising the step of repeating the steam treatment step and the drying step 2 to 6 times. 9. The method of claim 8,
After the steam treatment step and before the drying step, the method further comprising the step of immersing the steam-treated green coffee beans in the green tea extract solution. 9. The method of claim 8,
The drying is a hot air drying method for 3 to 10 hours at 40 to 70 ℃, steamed coffee manufacturing method using a seaweed extract. A coffee beverage comprising steamed coffee using the green tea extract prepared according to any one of claims 8 to 13. A disposable coffee drip bag comprising steamed coffee using the green tea extract prepared according to any one of claims 8 to 13.

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