KR20220169595A - Processing method of coffee beans and coffee beans prepared thereby - Google Patents

Abstract

The present invention relates generally to a method for processing coffee beans, and a coffee beverage manufactured by the same. More specifically, the present invention relates to a method for processing coffee beans by a steaming method, and coffee beans and coffee beverages having a good flavor and increased active ingredients manufactured by the same.

Description

Processing method of coffee beans and coffee beans prepared thereby {Processing method of coffee beans and coffee beans prepared thereby}

The present invention relates generally to a method for processing coffee beans and coffee beans produced thereby. More specifically, the present invention relates to a method for processing coffee beans by a steaming method, coffee beans produced thereby having a good flavor and increased active ingredients, and a coffee beverage made using the coffee beans.

Coffee is a global favorite food, and is widely consumed today, and beverages processed therefrom are also developed worldwide. Recently, studies on the positive effects of coffee on health have been intensively conducted, and the coffee shop market is also actively expanding.

Coffee is known to have been discovered in the highlands of Ethiopia and developed as a drink in Arabia. Currently, the main production areas of coffee are known in Africa, Central and South America, and Southeast Asia.

Since green coffee beans are unsuitable for drinking as they are due to their fishy smell, coffee has been mainly consumed by pulverizing roasted coffee beans and immersing them in hot water or extracting them by passing high-pressure water. In other words, by roasting the beans, the fishy taste or astringent taste in the green beans is removed, and the unique burnt taste that comes out when the beans are roasted is enjoyed. In the process of roasting coffee beans, about 700 chemical reactions occur by applying heat to the coffee beans. The coffee roasting method is as follows.

1. The first stage of roasting (drying stage)

Heat the green beans and fry them. The temperature inside the green beans is increased to 100℃ and the moisture of the green beans is evaporated.

2. Second stage of roasting (drying stage)

Heating further. When the temperature inside the green coffee beans increases to 130° C., the color of the coffee beans changes to yellowish brown and begins to expand. When the internal temperature of green beans reaches 140℃, decomposition of carbohydrates, fats, proteins, organic acids, etc. of coffee beans begins, and carbon dioxide gas is released.

3. Roasting step 3 (Roasting step)

As a step in which various reactions occur due to heating, this is a step in which expansion of beans occurs. The weight of the beans decreases, the volume increases, and the color of the beans gradually changes to darker. When the internal temperature of the bean reaches 150℃, the center of the bean expands and makes the first expansion sound, and this is an endothermic reaction. When the first expansion sound starts, a strong scent that stimulates the tip of the nose begins to emit.

4. Roasting step 4 (cooling step)

From the fourth step, it is converted into an exothermic reaction, and the fragrance component begins to be produced in earnest. On the other hand, the temperature is higher, and when it reaches 190 ° C, fine cracks begin to form in the beans, and when it reaches 200 ° C, the fragrance component begins to be more actively generated, the coffee beans decompose and emit heat, and the secondary expansion of the beans occurs. It happens.

When the internal temperature of the beans reaches 220° C. to 240° C., heating is stopped, cooled quickly with cold air, and roasting is stopped.

As described above, the roasting method includes a hot air method, a direct fire method, and a semi-hot air method according to a method of transferring heat to beans. In addition, roasting machines include general roasters, fluidized bed roasters, and whirlpool roasters.

However, when using this method of roasting beans, not only does the temperature of the roaster reach 600 ° C, but as described above, the temperature of the coffee beans reaches 220-240 ° C, so the coffee beans are exposed to high temperatures. The active ingredient contained in is reduced, and undesirable effects such as increased caffeine may be caused. In addition, the vegetable fat component inherent in coffee beans is evaporated as a volatile substance, and is bound to be damaged through strong heat and oxidation and carbonization over time. Therefore, as is widely known to general consumers, generally roasted beans can only be used within 7 days to maintain freshness. However, there is a downside that the taste also changes.

On the other hand, according to the literature [Written by Yukio Hirose, Jang Sang-moon et al., "Coffee Studies I Want to Know More", Gwangmungak, pp. 15-27], chlorogenic acid is known as an important active ingredient in coffee beans, that is, green beans. The chemical formula of this chlorogenic acid is C16H18O9, and the molecular weight is 354.31. It is a kind of polyphenolic compound, and it is a color-causing substance unique to coffee beans. Chlorogenic acid is known to have an inhibitory effect on the production of lipid peroxide, an inhibitory effect on cholesterol biosynthesis, an antioxidant action, and an anticancer action in vivo. It is also known that chlorogenic acid has the effect of slowing down the release of glucose into the blood after meals, preventing heart disease, increasing the concentration of glycogen and glucose-6-phosphate in the liver, and reducing blood sugar levels. In another study, chlorogenic acid was also shown to improve mineral distribution, reduce plasma and liver fat, and improve glucose tolerance.

In particular, the active oxygen inhibitory effect of chlorogenic acid is noteworthy. According to some studies, the chlorogenic acid in coffee works to protect the body from free radicals. Living organisms need a steady supply of oxygen in their bodies through respiration to sustain life. 1-2% of the oxygen introduced into the body through respiration is converted into active oxygen with strong oxidizing power, which is known to be quite harmful to living organisms including the human body. , aging and arteriosclerosis, etc. occur. Protecting the human body from the harmful effects of these free radicals is the key to cancer prevention, heart disease, and stroke prevention.

In addition, according to the research results of the Japanese Itoen research team, these chlorogenic acids have the effect of improving cognitive function. Drinking coffee is known to suppress cognitive decline in the elderly, but caffeine, one of the main components of coffee, has been found to have no effect on improving cognitive decline. Accordingly, studies have been conducted on coffee components other than caffeine. Through the experiment, three types of chlorogenic acid, regular coffee, and coffee containing a lot of chlorogenic acid were fed to mice for 14 weeks, and the effect on cognitive function was studied. As a result, cognitive function was improved only in the two groups that consumed chlorogenic acid and coffee containing a lot of chlorogenic acid. It has been analyzed that the improvement of cognitive function by chlorogenic acid is because chlorogenic acid stimulates nerves and promotes the production of insulin-like growth factor 1 (insulin-like growth factor 1).

The present invention avoids the existing roasting method having the above-mentioned disadvantages and provides an alternative method for processing coffee beans, while increasing the amount of substances beneficial to health and reducing the content of caffeine components. , It is intended to provide coffee beans with a good flavor and a longer storage period compared to the roasting method, and coffee beverages made with these coffee beans.

The present invention, in order to solve the above problems, a) steaming the unheated coffee beans at a temperature of 90 ~ 106 ℃ for 5 to 9 hours, b) steaming the coffee beans steamed in the above step at a temperature of 50 ~ 70 ℃ 12 Drying for ~24 hours and aging at room temperature for 1 to 7 days, c) steaming the dried and aged coffee beans at a temperature of 90 to 96 ° C for 5 to 10 hours, d) b) ) to c), and coffee beans produced by the processing method are provided.

Unlike coffee processed by the conventional roasting method, which has disadvantages, namely, beneficial active ingredients are destroyed, shelf life is short, and coffee has a strong bitter taste, the present invention increases active ingredients, especially chlorogenic acid, and has excellent flavor In addition, caffeine is reduced, and a method for processing coffee beans with a long storage period, coffee beans processed thereby, and coffee beverages made from these coffee beans are provided.

The present invention relates to a method for processing coffee through a steaming method.

In addition, the present invention relates to coffee beans prepared through a steaming method and beverages prepared with such coffee beans. This coffee beverage has less bitter taste and excellent flavor compared to coffee beverages prepared by conventional roasting methods, and is characterized by increased chlorogenic acid among active coffee ingredients.

Justice

Terms used in the present invention are used in the following meanings unless otherwise noted.

1. Steaming

The term "steaming" used in the present invention refers to steaming in a steamer that is often closed or in which steam is slightly discharged. Therefore, steaming necessarily involves applying heat to a material (coffee beans in the present invention) inside the steamer using steam of about 100 ° C.

On the other hand, the steamer includes a steamer in which steam is not discharged to the outside, a steamer in which steam is slightly discharged to the outside, or a tunnel type steamer in which high-temperature and high-pressure steam is circulated from the outside. At this time, since the internal temperature of the steamer is preferably maintained constant, it is preferable to have an automatic temperature control type in which the temperature is automatically controlled.

2. Roasting

As used in the present invention, "roasting" refers to roasting and applying heat to green coffee beans until the temperature of the green coffee beans reaches a maximum of 220 to 240 ° C., as described in the background art section above.

On the other hand, "roasted" coffee that is easily available on the market is also intended to be included in this definition of roasting.

3. Coffee beans

The term "coffee beans" refers to green beans harvested from the origin of coffee and not roasted, to coffee beans processed by roasting or steaming according to the method of the present invention, The coffee bean speaks for itself. That is, whole coffee beans before grinding. Depending on the context, coffee beans may refer to green coffee beans or coffee beans steamed according to the steaming method of the present invention.

Regardless of the country of origin, these coffee beans can be easily obtained and used as long as they are commercially available through various commercial sources, and the coffee beans used in the present invention are not limited to their origin or commercial sources.

Hereinafter, specific embodiments of the present invention will be described.

How coffee is processed

The coffee processing method of the present invention

a) steaming unheated coffee beans (green beans) at a temperature of 90 to 106 ° C for 5 to 9 hours;

b) drying the coffee beans steamed in the above step at a temperature of 50 to 70 ° C for 12 to 24 hours and aging them at room temperature for 1 to 7 days;

c) steaming the dried and aged coffee beans in the above step at a temperature of 90 to 96 ° C for 5 to 10 hours

d) repeating steps b) to c)

includes

In the present invention, in order to process coffee, instead of the existing roaster, a steamer (steaming pot) in which steam is not discharged to the outside, a steamer in which steam is slightly discharged to the outside, or a tunnel type that circulates high-temperature and high-pressure steam from the outside use a steamer At this time, it is preferable that the internal temperature of the steamer is an automatic temperature control type that can be automatically measured.

Coffee beans (green beans) are preferably commercially available commercially available coffee beans. That is, green coffee beans that have not been heat treated may be used.

First, as described above, unheated green beans purchased on the market are put in a steamer and heated, and first steamed for 5 to 9 hours at a temperature of 100 to 106 ° C. Depending on the capacity of the steamer and the amount of coffee entering it, the steaming temperature and time can be freely adjusted within the above range.

Beans that have undergone the first steaming stage are still green, and coffee beans that have undergone the first steaming are not suitable for drinking. Therefore, it is dried to reduce the moisture in coffee beans, left for 1 to 7 days, and then steamed again (ie, secondary steaming) to further process the flavor of coffee beans to be suitable for drinking. In the second steaming, coffee beans are steamed for a similar or slightly longer time (5 to 10 hours) than in the first steaming at a temperature similar to or slightly lower (90 to 96 ° C) than in the first steaming.

After the second steaming, the drying, maturation, and steaming steps (this time, the third steaming) are again performed, and this steaming step is repeated a total of 8 to 9 times in this method. The steaming stage after the second steaming is similar to that of the second steaming, that is, at a similar or slightly lower temperature (90 ~ 96 ℃) as in the first steaming, similar to or slightly longer (5 ~ 96 ℃) than in the first steaming. 10 hours) It is good to steam coffee beans.

As a result of repeated experiments, it was found that the flavor of coffee beans was most suitable for drinking after the 9th steaming rather than the 8th steaming. Therefore, step d) is most preferably performed until the ninth steaming.

On the other hand, there are essentially drying and maturation steps between these steaming steps. The purpose of the drying step, step b), is to reduce the moisture inside the coffee beans and to put a rest period, so b1) coffee beans are A method of drying at a temperature of 70° C. for 12 to 24 hours may be used, or a method of drying the coffee beans steamed in step b2) at room temperature for 4 to 24 hours may be used. It is sufficient to reduce the moisture of the coffee beans in any way and to leave a resting period of up to 24 hours.

Subsequently, after the drying step, an aging step of aging the dried coffee beans by placing them at room temperature for 1 to 7 days follows. As a result of repeated experiments by the present inventors, it was found that carrying out this aging step each time improved the flavor of coffee, and leaving it for 7 days was most effective. Therefore, the flavor of coffee was the best when carried out for about 70 days from the first steaming to the final 9th steaming and then drying and maturation.

The present inventors believe that by repeating the steps of steaming coffee beans at high temperature, drying and maturation as described above, the components inside the coffee beans are naturally changed to be suitable for drinking, but the exact mechanism is revealed in the present invention. did not support

In addition, the present inventors have found that adding ethanol to coffee beans after the drying step of b) and before the aging step enhances the flavor of the coffee. That is, when coffee beans that have undergone the steaming step are dried and aged by adding ethanol thereto, the effect of further improving the flavor of the coffee occurs. Ethanol is sufficient if it is ethanol sold in the market with an alcohol content of 6 to 15%, such as makgeolli, rice wine, and wine.

For example, this step may be performed by drying coffee beans that have undergone primary steaming and then uniformly spraying ethanol on the coffee beans. The amount of ethanol added is good to use in an amount of 10 to 50 ml per 1 kg of coffee in the case of commercially available 6-15% ethanol such as makgeolli, rice wine, or wine.

When the steaming step is performed up to the ninth steaming step, this step of adding additives may be performed accordingly every time, that is, after the drying step, before the aging step, and before the next steaming step, or may be performed intermittently if desired. . However, as a result of repeated experiments by the present inventors, it was revealed that the flavor of the coffee beverage made from processed coffee beans was the best when using a method in which ethanol was added each time after the steaming was completed and then the drying step. As a result, in the case of performing up to the 9th steaming, the addition of additives is performed 8 times.

After the final steaming step, the coffee beans are taken out of the steamer and stored at room temperature in the dark. At this time, preventing air contact is advantageous for storage. However, unlike the coffee bean storage method by the conventional roasting method, since there is no deformation of components due to high-temperature processing, it is possible to store for a longer time.

Rather than pulverizing the coffee beans immediately after processing the coffee beans by the processing method of the present invention, the present inventors ripen the coffee beans after the final steaming step for 24 hours and grind them, and then extract or immerse them into a coffee beverage. It was found that making it is most suitable for drinking. Therefore, it is good to leave a post-ripening period of 24 hours or more after the final steaming step.

After grinding the coffee beans processed according to the processing method to prepare coffee powder, it can be prepared as a coffee beverage using a normal coffee beverage preparation method such as immersing or extracting it in hot water and drinking it.

Hereinafter, an example of the above-described embodiment is provided. The examples provided below are for the purpose of illustrating the present invention and are not intended to limit the scope of the present invention.

Example

1. Processing method through steaming of coffee

1) Processing Example 1 (until the second steaming)

Purchased green beans from the market (non-heat treated: commercial source: GSC International Co., Ltd., variety: Arabica), put 60 kg of green beans evenly into a 300-liter steamer (steamer), and evenly roasted green coffee beans. was given heat. The steamer was self-made. The steamer was then closed and heated. The internal temperature of the steamer became 90 to 106 ° C., and steaming was performed at this temperature for 5 to 9 hours. After steaming, the processed beans were taken out. The beans were still green, and when I tasted one of them, it tasted fishy and astringent, which was too much to process into coffee. (1st steaming step)

It was spread evenly in a wide dryer (general dryer for general crops), and the moisture contained in each coffee bean was evaporated. The drying and aging step is to appropriately evaporate the moisture inside the coffee beans and to have a rest period before the next steaming step. The dryer temperature was 50-70 °C. Drying time was 12 to 24 hours. Then, the dried coffee beans were aged at room temperature for 1 to 7 days (drying and aging step).

After the first steaming step, the first drying and maturation step, and the same steaming machine used in the first steaming machine, put the dried beans in the above step again at a temperature similar to or slightly lower than that of the second steaming (90 ~ temperature of 96 ° C), the second steaming was performed similar to or slightly longer than the first steaming (5 to 10 hours). After steaming, the processed beans were taken out. The beans changed to a slightly darker color, but were still green, and when I tasted one bean, it had a fishy, astringent taste that was difficult to process into a coffee beverage. (Second steaming step)

Therefore, recognizing the necessity of repeating the steaming step, the steaming step was repeated as in the Examples below.

2) Processing Example 2 (until the 8th steaming)

The beans that had undergone the second steaming were dried and aged again under the same conditions as those described in Processing Example 1, and the step of steaming again (third steaming) was performed, which was repeated until the 8th steaming.

After each steaming step was completed, the coffee beans were taken out, visually inspected for suitability for extraction into a coffee beverage, and also inspected by biting one of the beans. After the fourth steaming, the green color of the beans disappeared, and as the steaming cycle was repeated, it was gradually changed from yellowish brown to brown, and then to dark brown (see FIG. 2). When the 8th steaming was over, a bite of one bean was tasted, and it was determined that it could be extracted as a coffee beverage. Then, it was made into a powder, extracted with hot water, and made into a coffee drink for drinking. As a result, the coffee was judged to have a rich sweetness and sourness and a refreshing aftertaste.

3) Processing Example 3 (up to 9th steaming)

The 8th steamed coffee beans prepared in Example 2 were taken out, dried and aged again, and the dried and aged coffee beans were put into the steaming step again (9th steaming). It was taken out again, dried, left in the dark at room temperature for 24 hours, made into powder, extracted with hot water, and made into a coffee drink for drinking. As a result, it was judged that the flavor was more excellent than that of the 8th steamed coffee.

Therefore, the processing method of the present invention needs to go through at least the 8th steaming step, and the flavor was judged to be the best when steamed 8th or 9th.

4) Processing Example 4 (drying step variant)

Processing Examples 1 to 3 were repeated, but in the drying step, a method of drying the coffee beans steamed in the previous step at room temperature for 4 to 24 hours was used in each drying step. Aging followed by drying was the same as leaving the dried coffee beans at room temperature for 1-7 days. As a result, the flavor of the processed coffee beans was judged to be similar to that in Processing Example 3.

5) Processing Example 5 (Ethanol Added)

Processing Examples 1 to 3 are repeated as they are, but after drying in the drying and maturation steps and before aging, makgeolli (Market source: Seoul Takju, product name: Jangsu Makgeolli, alcohol content: 6%), rice wine (Market source: ( Note) Doosan, product name: Baekhwasubok, alcohol content: 14%), and wine (Casablanca Nimbus Cabine Sauvignon, 2006, country of origin: Chile, production area: Aconcagua, alcohol content: 14.5%) were used for each experiment. In the case of wine, all of them were used in an amount of 10 to 50 ml per 1 kg of coffee.

600 ml of makgeolli was added in a sprayer and sprayed on dried beans so that the additives could be sufficiently permeated or distributed in the coffee beans. Then, it was matured for 1 to 7 days. After the ninth steaming was completed in this way, it was left in the dark at room temperature for 24 hours, made into powder, and then extracted in hot water to make a coffee drink and consumed. As a result, it was judged that the flavor was excellent.

In the same manner as above, the experiment was performed using 1000, 2000, and 3000 ml of makgeolli, respectively. After the ninth steaming was completed in this way, it was left in the dark at room temperature for 24 hours, made into powder, and then extracted in hot water to make a coffee drink and consumed. As a result, it was judged that the flavor was excellent.

In the same manner as above, experiments were conducted using 600, 1000, 2000, and 3000 ml of rice wine, respectively. After the ninth steaming was completed in this way, it was left in the dark at room temperature for 24 hours, made into powder, and then extracted in hot water to make a coffee drink and consumed. As a result, it was judged that the flavor was excellent.

In the same manner as above, experiments were conducted using 600, 1000, 2000, and 3000 ml of wine, respectively. After the ninth steaming was completed in this way, it was left in the dark at room temperature for 24 hours, made into powder, and then extracted in hot water to make a coffee drink and consumed. As a result, it was judged that the flavor was excellent.

2. Analysis of coffee beans manufactured by coffee processing methods

Analysis of components of coffee beans prepared by the above coffee processing method was requested. The control coffee beans were all commercially purchased roasted coffee beans (commercial source: GSC International Co., Ltd., variety: Arabica). Therefore, unless otherwise noted, control coffee beans refer to these coffee beans. On the other hand, the present inventors expected that the active ingredients of coffee beans would change because a high-temperature processing method such as a roasting method was not used in the present invention. The results are as follows.

The subjects of component analysis were carbohydrate, moisture, ash, crude protein, crude fat, caffeine, and sucrose, and the results are as follows.

Among the components of the coffee prepared by the method of the present invention, it can be seen that the active ingredient called chlorogenic acid, which is known to be beneficial to health, is contained about 1.8 times as compared to the control coffee.

Therefore, the coffee produced by the processing method of the present invention has an advantage in that it can provide high-quality coffee with a chlorogenic acid content increased by about 1.8 times compared to conventional roasted coffee without the addition of a separate chlorogenic acid component.

3. Sensory test of coffee beans manufactured by coffee processing method

Considering that coffee is a favorite food, the most important thing will be the taste and aroma of coffee. Therefore, in order to subjectively evaluate the superiority of the flavor of the coffee prepared by the processing method of the present invention, the coffee beans prepared by the processing method of the present invention are pulverized to make coffee powder, and hot water per 10 g of coffee powder is ground. After preparing a coffee beverage by extracting in hot water in a manner using 120 ml, a sensory test was performed. As a control, a coffee beverage was prepared using the same coffee to water ratio as in the experimental group using the same commercially available roasted coffee as used in the component analysis, and then a sensory test was performed.

First, the coffee beans prepared in Example 5 were finely ground to make coffee powder, and 10 g of the powder was extracted with 120 ml of hot water to prepare a coffee beverage. This beverage was named Coffee No. 1. A coffee beverage was prepared by extracting 10 g of control coffee powder with 120 ml of hot water. This beverage was named Coffee No. 2.

In order to maintain objectivity, a sensory test was performed by having 20 panels of various ages and genders drink it. A total of 20 panelists participated, consisting of 10 males and 10 females, with 10 coffee consumers in their 20s (male: 5, female: 5) and 12 in their 30s (male: 6, female: 6 people) and 8 people in their 40s (male: 4 people, female: 4 people). Panelists were recruited from ordinary citizens who enjoy drinking coffee three or more times a week. The order of the panels was randomly placed, but for the experimental group and the control group, if the panel number is the same, it is the same panel (i.e., panel 1 of the experimental group is the same as panel 1 of the control group).

The 20 panelists were instructed to drink coffee No. 1 and coffee No. 2, respectively, and write down the results on the test paper. In order to maintain objectivity, they were not told what coffee No. 1 and No. 2 coffee were. The order in which each panel drank coffee No. 1 and Coffee No. 2 was different for each panel, and the order was not limited in this test.

Sensory test items are as follows.

1. taste

It is divided into sour taste, bitter taste, sweet taste, astringent taste, and fishy taste. Sour taste is not sour taste, but sour taste, similar to the sour taste of apples. Bitter taste is more bitter than bitter, and should be distinguished from burnt taste caused by over-roasting. Sweetness is a sweet taste between bitterness and sourness, and represents the sweetness that comes after bitterness different from the sweetness of sugar and honey, or the sweetness that makes saliva after sourness. Each of the five flavors was scored on a scale of 1 to 5, with 1 being the lowest score and 5 being the highest (e.g., 5 points for very strong acidity and 1 point for very weak taste).

2, flavor ( flavor )

It is the taste and aroma felt by the tongue and the entire mouth when holding coffee in the mouth, and the scent felt by the sense of smell. The sense of smell is felt not only by sniffing the air through the nose, but also through the passageway connected to the sense of smell by the smell of the steam evaporated from the coffee in the mouth. Compared to instant coffee, ground coffee emphasizes the taste and aroma. Expressed as rich (rich) or poor (flat). In the test paper, either the rich taste or the poor taste was checked, and if neither of the two was true, the subjective answer was asked to write.

3. Aroma ( aroma )

It is the smell (aroma) that evaporates from coffee, which is perceived by the sense of smell. It is divided into dry-aroma (fragrance), which is emitted from the bean state, and cup-aroma, which is evaporated from the extracted coffee liquid. It is expressed as a floral scent, a fruit scent, and a grassy scent. In the test paper, it was divided into dry-aroma and cup-aroma items, and subjective evaluation was required.

4. Body ( body )

It is closely related to the concentration, density, and viscosity of the extracted coffee. It consists of the texture, volume, thickness, and richness of the coffee that you feel when you hold the coffee in your mouth. It can be understood as similar to mouthfeel (touch in the mouth). It is expressed as thick (full body), shallow (light-body), etc. On the test paper, they were asked to check either “dark” or “shallow”, and were asked to write a subjective answer if they did not apply to both.

5. Aftertaste

It feels like it lingers in your mouth after swallowing coffee. The better the coffee, the better the aftertaste and the longer it lasts. It is expressed as chocolate taste, burnt taste, spice taste, and resin taste. The test papers were asked to evaluate subjectively.

The sensory test results show that the coffee beverage made from coffee beans prepared by the processing method of the present invention (hereinafter, coffee of the present invention) is superior to the coffee beverage made from coffee beans prepared by a commercial roasting method (hereinafter, roasted coffee). , it can be seen that the sourness and sweetness are significantly high. In contrast, roasted coffee had the most predominant bitter taste, which was presumed to have originated from roasting, and other panelists evaluated astringent taste, fishy taste, etc. with high scores.

In terms of flavor, the coffee of the present invention was evaluated to be richer (coffee of the present invention: 18 people, roasting coffee: 6 people), and in terms of aroma, the coffee of the present invention was rated as dry-aroma and cup-aroma, Fruit flavors (plum, tangerine, jujube, cherry) and floral flavors were predominant, and grass odor and burnt odor were predominant in roasted coffee. In addition, in terms of body, the coffee of the present invention was predominantly evaluated as being thick (18 persons), while the roasted coffee was predominantly evaluated as being light (14 persons). In the case of aftertaste, the coffee of the present invention was evaluated for fruit taste, sweetness (caramel flavor, chocolate flavor), refreshing taste, soft taste, etc., while roasted coffee was predominantly evaluated for bitter or burnt taste.

In summary, the sensory evaluation revealed that the coffee of the present invention is superior in flavor to roasted coffee and has a richer and more diverse taste than conventional roasted coffee, which has a strong burnt and bitter taste.

That is, the coffee processed using the processing method of the present invention has a lower caffeine content, a higher chlorogenic acid content, and excellent flavor compared to coffee produced by the conventional roasting method, It has advantages compared to

Claims (2)

a) steaming coffee beans that have not been heat treated at a temperature of 90 to 106 ° C for 5 to 9 hours;
b) drying the coffee beans steamed in the above step at a temperature of 50 to 70 ° C for 12 to 24 hours and aging them at room temperature for 1 to 7 days;
c) steaming the dried and aged coffee beans in the above step at a temperature of 90 to 96 ° C for 5 to 10 hours;
d) repeating steps b) to c)
Coffee bean processing method comprising a. The coffee bean processing method according to claim 1, wherein step b) can be replaced by drying the coffee beans steamed in the step at room temperature for 4 to 24 hours and aging them at room temperature for 1 to 7 days.