KR20230174467A - Coffee beans mixed with Nuts and and Manufacturing method of the coffee beans mixed with Nuts - Google Patents
Coffee beans mixed with Nuts and and Manufacturing method of the coffee beans mixed with Nuts Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title description 2
- 235000014571 nuts Nutrition 0.000 claims abstract description 43
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 27
- 235000020224 almond Nutrition 0.000 claims abstract description 27
- 235000009025 Carya illinoensis Nutrition 0.000 claims abstract description 26
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- 235000020226 cashew nut Nutrition 0.000 claims abstract description 26
- 235000016213 coffee Nutrition 0.000 claims abstract description 26
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 26
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- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
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- 238000010438 heat treatment Methods 0.000 claims abstract description 11
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- 238000003672 processing method Methods 0.000 claims description 11
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- 235000015115 caffè latte Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/08—Methods of grinding coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/41—Shearing
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Tea And Coffee (AREA)
Abstract
본 발명은 견과류가 혼합된 커피가공방법으로, 상기 견과류가 혼합된 커피가공방법은 커피생두를 가열하여 상기 커피생두에 포함된 수분을 제거하는 커피생두 탈수단계; 상기 커피생두 탈수단계 이후에, 세척이 완료된 아몬드, 호두, 피칸 및 캐슈넛 적어도 하나를 상기 탈수된 커피생두에 혼합하는 견과류 혼합단계; 상기 견과류 혼합단계 이후에, 상기 혼합된 아몬드, 호두, 피칸 및 캐슈넛 적어도 하나와 상기 탈수된 커피생두의 표면온도가 220℃ 내지 230℃가 될때까지 가열하는 열탕단계; 상기 열탕단계 이후에, 20℃ 내지 30℃의 온도에서 상기 가열된 아몬드, 호두, 피칸 및 캐슈넛 중 적어도 하나와 상기 가열된 커피생두를 냉각하는 혼합물 냉각단°; 및 상기 혼합물 냉각단계 이후에, 상기 냉각된 아몬드, 호두, 피칸 및 캐슈넛 중 적어도 하나와 상기 냉각된 커피생두를 분쇄하는 단계를 포함하여 풍미가 다양하면서도 견과류의 유용한 영양 성분을 커피와 함께 섭취할 수 있다. The present invention is a method of processing coffee mixed with nuts. The method of processing coffee mixed with nuts includes a green coffee bean dehydration step of heating green coffee beans to remove moisture contained in the green coffee beans; After the step of dehydrating the green coffee beans, a nut mixing step of mixing at least one washed almond, walnut, pecan, and cashew nut with the dehydrated green coffee bean; After the nut mixing step, a boiling step of heating the mixed almonds, walnuts, pecans, and cashew nuts and the dehydrated green coffee beans until the surface temperature is 220°C to 230°C; After the boiling step, a mixture cooling stage for cooling the heated green coffee beans and at least one of the heated almonds, walnuts, pecans and cashews at a temperature of 20°C to 30°C; And after the mixture cooling step, grinding the cooled green coffee beans with at least one of the cooled almonds, walnuts, pecans, and cashews, so that useful nutritional components of nuts can be consumed with coffee while having a variety of flavors. there is.
Description
본 발명은 천연 견과류가 혼합된 원두커피 가공방법과 상기 가공방법으로 제조된 견과류가 혼합된 원두커피에 관한 것이다. The present invention relates to a method of processing coffee beans mixed with natural nuts and to coffee beans mixed with nuts produced by the processing method.
원두커피는 커피 원두콩을 로스팅한 후 분쇄하여, 온수에 커피액을 우려내 음용하는 것이다. 원두커피는 원산지에 따라 다양한 맛과 향을 달리하여, 전세계의 기호 식품으로 널리 사용되고 있다. 분쇄된 원두 가루를 이용한 커피액의 추출 방식은 중력을 이용한 드립 방식과, 높은 순간 압력을 이용하는 에스프레소 방식이 널리 사용된다.Coffee beans are made by roasting coffee beans, grinding them, steeping the coffee liquid in warm water, and drinking it. Coffee beans have different tastes and aromas depending on the place of origin, and are widely used as a favorite food around the world. The drip method using gravity and the espresso method using high instantaneous pressure are widely used to extract coffee liquid using ground coffee bean powder.
추출된 커피액은 기호에 따라 다양한 첨가물을 넣어 음용하는데, 널리 알려진 레시피는 에스프레소 커피에 온수를 부어 희석시킨 아메리카노, 우유를 첨가하는 라떼, 카푸치노 등이 있다. 더하여 기호에 따라 적당량의 설탕 시럽, 캐러멜, 크림 등을 부가하여 섭취한다.The extracted coffee liquid is consumed with various additives depending on preference. Widely known recipes include Americano, which is diluted by pouring hot water into espresso coffee, latte, and cappuccino, where milk is added. In addition, add an appropriate amount of sugar syrup, caramel, cream, etc. according to your preference.
커피는 전세계적으로 가장 즐겨 마시는 기호 음료지만 그 메뉴가 매우 한정적이어서 현대인의 다양한 기호와 입맛을 충족시키지 못하고 있는 실정이다.Coffee is the most popular drink around the world, but its menu is very limited and does not satisfy the diverse tastes and tastes of modern people.
본 발명은 상기의 문제를 해결하고자 하는 것으로 견과류의 고소하고 달콤한 맛이 커피와 결합되어 풍미를 증진시킬 수 있는 천연 견과류가 혼합된 커피의 가공방법 및 그러한 가공방법으로 제조된 원두커피를 제공하는 데 있다.The present invention seeks to solve the above problems and provides a method of processing coffee mixed with natural nuts, which can improve the flavor by combining the nutty and sweet taste of nuts with coffee, and coffee beans produced by such processing method. there is.
또한, 본 발명은 견과류에 포함된 유용한 영양성분을 커피와 함께 제공할 수 있는 커피 가공방법 및 그러한 가공방법으로 제조된 원두커피를 제공하는 데 있다. In addition, the present invention aims to provide a coffee processing method that can provide useful nutrients contained in nuts with coffee and coffee beans produced by such processing method.
본 발명의 일 실시예에 따른 견과류가 혼합된 커피가공방법은 커피생두를 가열하여 상기 커피생두에 포함된 수분을 제거하는 커피생두 탈수단계, 상기 커피생두 탈수단계 이후에, 세척이 완료된 아몬드, 호두, 피칸 및 캐슈넛 적어도 하나를 상기 탈수된 커피생두에 혼합하는 견과류 혼합단계, 상기 견과류 혼합단계 이후에, 상기 혼합된 아몬드, 호두, 피칸 및 캐슈넛 적어도 하나와 상기 탈수된 커피생두의 표면온도가 220℃ 내지 230℃가 될때까지 가열하는 열탕단계, 상기 열탕단계 이후에, 20℃ 내지 30℃의 온도에서 상기 가열된 아몬드, 호두, 피칸 및 캐슈넛 중 적어도 하나와 상기 가열된 커피생두를 냉각하는 혼합물 냉각단계, 및상기 혼합물 냉각단* 이후에, 상기 냉각된 아몬드, 호두, 피칸 및 캐슈넛 중 적어도 하나와 상기 냉각된 커피생두를 분쇄하는 분쇄단계를 포함할 수 있다. A coffee processing method mixed with nuts according to an embodiment of the present invention includes a coffee bean dehydration step of heating green coffee beans to remove moisture contained in the green coffee beans, and after the coffee bean dehydration step, washed almonds and walnuts. , a nut mixing step of mixing at least one pecan and cashew nut into the dehydrated green coffee beans; after the nut mixing step, the surface temperature of the mixed almond, walnut, pecan, and cashew nut and the dehydrated green coffee bean is 220°C. A boiling step of heating to 230°C, and after the boiling step, a mixture cooling step of cooling at least one of the heated almonds, walnuts, pecans, and cashew nuts and the heated green coffee beans at a temperature of 20°C to 30°C. , And After the mixture cooling stage*, it may include a grinding step of grinding at least one of the cooled almonds, walnuts, pecans, and cashew nuts and the cooled green coffee beans.
또한, 상기 커피생두 탈수단계에서는 상기 커피생두의 표면온도가 155℃ 내지 160℃가 될때까지 가열하는 단계를 포함하고, 상기 아몬드, 호두, 피칸 및 캐슈넛 적어도 하나는 상기 상기 커피생두의 표면온도가 155℃ 내지 160℃가 될때 상기 커피생두와 혼합될 수 있다. In addition, the green coffee bean dehydration step includes heating the green coffee beans until the surface temperature of the green coffee beans is 155°C to 160°C, and at least one of the almonds, walnuts, pecans, and cashew nuts has a surface temperature of the green coffee beans of 155°C. It can be mixed with the green coffee beans when the temperature is between ℃ and 160℃.
상기 열탕단계는 상기 아몬드, 호두, 피칸 및 캐슈넛 적어도 하나와 커피생두의 220℃ 내지 230℃가 될때까지 가열할 수 있다. In the boiling step, at least one of the almonds, walnuts, pecans, and cashew nuts and green coffee beans may be heated to 220°C to 230°C.
상기의 견과류가 혼합된 커피가공방법으로 제조된 견과류가 혼합된 커피는 탈수된 커피 생두 50중량부 내지 55중량부, 세척완료된 아몬드 1중량부 내지 15중량부, 세척완료된호두 1중량부 내지 15중량부, 세척완료된 피칸 1중량부 내지 15중량부, 세척완료된 캐슈넛 1중량부 내지 15중량부를 포함할 수 있다. The nut-mixed coffee produced by the above-mentioned nut-mixed coffee processing method includes 50 to 55 parts by weight of dehydrated green coffee beans, 1 to 15 parts by weight of washed almonds, and 1 to 15 parts by weight of washed walnuts. parts, 1 to 15 parts by weight of washed pecans, and 1 to 15 parts by weight of washed cashew nuts.
본 발명은 커피생두의 수분이 소정범위로 제거된 이후에 천연견과류를 혼합한 뒤 열탕, 냉각 및 분쇄과정을 거쳐 천연 견과류가 포함된 커피를 제조함으로써, 견과류의 고소하고 달콤한 맛이 커피와 결합되어 풍미를 증진시킬 수 있는 천연 견과류가 혼합된 커피의 가공방법 및 그러한 가공방법으로 제조된 원두커피를 제공하는 장점이 있다. The present invention is to produce coffee containing natural nuts by mixing natural nuts after the moisture of green coffee beans is removed to a predetermined range and then going through boiling, cooling and grinding processes, so that the nutty and sweet taste of nuts is combined with coffee. There is an advantage in providing a method of processing coffee mixed with natural nuts that can enhance flavor and coffee beans produced by such a processing method.
도 1은 본 발명의 일 실시예에 따른 견과류가 혼합된 커피가공방법의 제조과정이다.Figure 1 is a manufacturing process of a coffee processing method mixed with nuts according to an embodiment of the present invention.
본 발명의 일 실시예에 따른 커피 가공방법은 커피생두를 탈수하는 커피생두 탈수단계(S100), 세척완료된 견과류를 상기 탈수된 커피생두에 혼합하는 견과류 혼합단계(S200), 혼합된 커피생두와 견과류를 열탕하는 열탕단계(S300), 상기 열탕된 커피생두와 견과류 혼합물을 냉각하는 혼합물 냉각단계(S400) 및 상기 냉각된 커피생두와 견과류 혼합물을 분쇄하는 혼합물 분쇄단계(500)를 포함할 수 있다. The coffee processing method according to an embodiment of the present invention includes a coffee bean dehydration step (S100) of dehydrating green coffee beans, a nut mixing step (S200) of mixing washed nuts with the dehydrated green coffee beans, and mixed green coffee beans and nuts. It may include a boiling step (S300) of boiling, a mixture cooling step (S400) of cooling the boiled green coffee bean and nut mixture, and a mixture grinding step (500) of pulverizing the cooled green coffee bean and nut mixture.
1. 커피생두 탈수단계(S100)1. Green coffee bean dehydration step (S100)
본 발명의 커피생두 탈수단계(S100)는 수분함량이 많은 커피생두에 열풍을 가해 상기 커피생두의 수분함유율이 25중량부 내지 45중량부가 되도록 탈수할 수 있다. 바람직하게는 상기 커피생두를 190℃ 내지 205℃로 가열된 열풍식 볶음기에 150초 내지 200초 동안 볶아 상기 커피생두에 포함된 수분을 제거할 수 있다. 바람직하게는 상기 커피생두의 표면온도가 155℃ 내지 160℃가 될때까지 가열한다.In the green coffee bean dehydration step (S100) of the present invention, hot air is applied to green coffee beans with high moisture content to dehydrate the green coffee beans so that the moisture content of the coffee beans is 25 to 45 parts by weight. Preferably, the green coffee beans are roasted in a hot air roaster heated to 190°C to 205°C for 150 to 200 seconds to remove moisture contained in the green coffee beans. Preferably, the green coffee beans are heated until the surface temperature reaches 155°C to 160°C.
커피생두와 견과류의 물성이 달라 수분함유율이 높은 커피생두를 탈수하는 단계를 포함한다.It includes the step of dehydrating green coffee beans with a high moisture content because the physical properties of green coffee beans and nuts are different.
2. 견과류 혼합단계(S200)2. Nut mixing step (S200)
상기 커피생두 탈수단계(S100) 이후에 상기 커피생두의 표면온도가 155℃ 내지 160℃가 되었을때 세척이 완료된 아몬드, 호두, 피칸 및 캐슈넛을 상기 열풍식 볶음기에 투입하여 상기 탈수된 커피생두와 혼합한다. After the coffee bean dehydration step (S100), when the surface temperature of the green coffee beans reaches 155°C to 160°C, the washed almonds, walnuts, pecans, and cashew nuts are put into the hot air roaster and mixed with the dehydrated green coffee beans. do.
바람직하게, 탈수된 커피 생두 50중량부 내지 55중량부, 아몬드 1중량부 내지 15중량부, 호두 1중량부 내지 15중량부, 피칸 1중량부 내지 15중량부, 캐슈넛 1중량부 내지 15중량부을 포함할 수 있다. Preferably, 50 to 55 parts by weight of dehydrated green coffee beans, 1 to 15 parts by weight of almonds, 1 to 15 parts by weight of walnuts, 1 to 15 parts by weight of pecans, and 1 to 15 parts by weight of cashew nuts. It can be included.
상기 아몬드는 불포화지방산이 풍부하고 비타민 E가 풍부하여 피부 미용에도 좋으며 철분이나 칼슘도 풍부하고, 아몬드를 가열하면 고소한 풍미가 증가된다. The almonds are rich in unsaturated fatty acids and vitamin E, so they are good for skin care and are also rich in iron and calcium. When the almonds are heated, their nutty flavor increases.
상기 호두는 불포화지방산이 풍부하고 두뇌건강과 피부에 좋으며, 동맥경화가 예방된다. The walnuts are rich in unsaturated fatty acids, are good for brain health and skin, and prevent arteriosclerosis.
상기 피칸은 콜레스테롤 수치를 낮춰주고 불포화 지방이 다량 포함되어 심혈관 건강을 개선하고 제2형 당뇨병 환자의 포도당 수치를 유지시키는데 도움을 준다. The pecans lower cholesterol levels and contain a large amount of unsaturated fat, which helps improve cardiovascular health and maintain glucose levels in patients with type 2 diabetes.
상기 캐슈넛은 섬유질, 베타카로틴, 엽산 및 철분이 풍부하다. The cashew nuts are rich in fiber, beta-carotene, folic acid, and iron.
3. 열탕단계(S300)3. Boiling step (S300)
상기 혼합된 아몬드, 호두, 피칸, 캐슈넛 및 커피생두의 표면온도가 210℃ 내지 230℃될때까지 가열한다. 바람직하게는 상기 열풍식 볶음기에서 발생하는 열풍의 온도를 280℃ 내지 300℃로 세팅하고, 상기 혼합물을 가열하는 가열공간 내부의 온도가 250℃ 내지 280℃가 된 상태로 상기 혼합된 아몬드, 호두, 피칸, 캐슈넛 및 커피생두를 가열하여, 상기 혼합된 아몬드, 호두, 피칸, 캐슈넛 및 커피생두의 표면온도가 220℃ 내지 230℃가 될때까지 가열한다.The mixed almonds, walnuts, pecans, cashews, and green coffee beans are heated until the surface temperature reaches 210°C to 230°C. Preferably, the temperature of the hot air generated from the hot air fryer is set to 280 ℃ to 300 ℃, and the mixed almonds and walnuts are stirred while the temperature inside the heating space for heating the mixture is 250 ℃ to 280 ℃. , pecans, cashews, and green coffee beans are heated until the surface temperature of the mixed almonds, walnuts, pecans, cashews, and green coffee beans reaches 220°C to 230°C.
상기 열탕단계(S300)를 통해 상기 커피의 카라멜화가 극대화된다. Caramelization of the coffee is maximized through the boiling step (S300).
4. 혼합물 냉각단계(S400)4. Mixture cooling step (S400)
20℃ 내지 30℃의 온도에서 상기 가열된 아몬드, 호두, 피칸, 캐슈넛 및 커피생두를 냉각한다. The heated almonds, walnuts, pecans, cashews and green coffee beans are cooled at a temperature of 20°C to 30°C.
5. 혼합물 분쇄단계(500)5. Mixture grinding step (500)
상기 냉각된 아몬드, 호두, 피칸, 캐슈넛 및 커피생두를 0.3 mm 내지 0.7 mm가 되도록 분쇄한다. The cooled almonds, walnuts, pecans, cashews and green coffee beans are ground to a size of 0.3 mm to 0.7 mm.
Claims (4)
상기 커피생두 탈수단계 이후에, 세척이 완료된 아몬드, 호두, 피칸 및 캐슈넛 적어도 하나를 상기 탈수된 커피생두에 혼합하는 견과류 혼합단계;
상기 견과류 혼합단계 이후에, 상기 혼합된 아몬드, 호두, 피칸 및 캐슈넛 적어도 하나와 상기 탈수된 커피생두의 표면온도가 220℃ 내지 230℃가 될때까지 가열하는 열탕단계;
상기 열탕단계 이후에, 20℃ 내지 30℃의 온도에서 상기 가열된 아몬드, 호두, 피칸 및 캐슈넛 중 적어도 하나와 상기 가열된 커피생두를 냉각하는 혼합물 냉각단*; 및
상기 혼합물 냉각단계 이후에, 상기 냉각된 아몬드, 호두, 피칸 및 캐슈넛 중 적어도 하나와 상기 냉각된 커피생두를 분쇄하는 분쇄단계를 포함하는 견과류가 혼합된 커피가공방법A coffee bean dehydration step of heating green coffee beans to remove moisture contained in the green coffee beans;
After the step of dehydrating the green coffee beans, a nut mixing step of mixing at least one washed almond, walnut, pecan, and cashew nut with the dehydrated green coffee bean;
After the nut mixing step, a boiling step of heating the mixed almonds, walnuts, pecans, and cashew nuts and the dehydrated green coffee beans until the surface temperature is 220°C to 230°C;
After the boiling step, a mixture cooling stage* for cooling the heated green coffee beans and at least one of the heated almonds, walnuts, pecans and cashews at a temperature of 20°C to 30°C; and
After the mixture cooling step, a coffee processing method with mixed nuts including a grinding step of grinding at least one of the cooled almonds, walnuts, pecans, and cashew nuts and the cooled green coffee beans.
상기 커피생두 탈수단계에서는 상기 커피생두의 표면온도가 155℃ 내지 160℃가 될때까지 가열하는 단계를 포함하고,
상기 아몬드, 호두, 피칸 및 캐슈넛 적어도 하나는 상기 상기 커피생두의 표면온도가 155℃ 내지 160℃가 될때 상기 커피생두와 혼합되는 것을 특징으로 하는 견과류가 혼합된 커피가공방According to paragraph 1,
The green coffee bean dehydration step includes heating the green coffee beans until the surface temperature of the green coffee beans reaches 155°C to 160°C,
A coffee processing room with mixed nuts, characterized in that at least one of the almonds, walnuts, pecans and cashew nuts is mixed with the green coffee beans when the surface temperature of the green coffee beans is 155 ℃ to 160 ℃
상기 열탕단계는 상기 아몬드, 호두, 피칸 및 캐슈넛 적어도 하나와 커피생두의 220℃ 내지 230℃가 될때까지 가열하는 것을 특징으로 하는 견과류가 혼합된 커피가공방법According to paragraph 1,
The boiling step is a method of processing coffee with mixed nuts, characterized in that heating at least one of the almonds, walnuts, pecans, and cashew nuts and the green coffee beans until the temperature reaches 220°C to 230°C.
탈수된 커피 생두 50중량부 내지 55중량부, 세척완료된 아몬드 1중량부 내지 15중량부, 세척완료된호두 1중량부 내지 15중량부, 세척완료된 피칸 1중량부 내지 15중량부, 세척완료된 캐슈넛 1중량부 내지 15중량부를 포함하는 견과류가 혼합된 커피.Manufactured by a coffee processing method in which nuts containing any one of claims 1 to 3 are mixed,
50 to 55 parts by weight of dehydrated green coffee beans, 1 to 15 parts by weight of washed almonds, 1 to 15 parts by weight of washed walnuts, 1 to 15 parts by weight of washed pecans, 1 part by weight of washed cashew nuts Coffee mixed with nuts containing 15 parts by weight.
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