201134401 六、發明說明： 【發明所屬之技術領域】 本發明係有關於一種生咖啡豆烘培前加工方法，尤指 一種可降低咖_的苦溫增加甘甜度之生咖啡豆加工法。 【先前技術】 咖啡是一種具有健胃及興奮神經效果的飲料，廣泛受 到大眾消費者的喜愛，每當興意闌珊時喝一杯咖啡總會讓 人提振起來，意氣風發。 一般咖啡的製造方法，係將生咖啡豆直接放入烘焙機 内進行加熱烘培，單純藉由生咖徘豆内之咖_醣及胺基酸 產生梅納反應，使其水分釋放，重量減輕，體積膨脹鼓起 ，顏色變深為褐色，芬芳的油脂釋放出來，質地也變得爽 脆。 惟該種直接將生咖σ非豆進行加熱烘培所製成之咖啡豆 ，具有相當重的苦味及溫味，因而一般喝咖啡大都會加糖 及奶精，讓咖啡更為順口，但如此不僅喝不到咖_的原味 ，並且易造成飲用者攝取過多的糖份及奶精，造成心臟、 血管的負擔。 【發明内容】 本發明人有鑑於目前一般咖啡豆都具有相當重的苦味 及澀味，是以乃思及創作的意念，經多方探討與試作樣品 試驗，及多次修正改良後，乃推出本發明。 本發明提供一種生咖啡豆加工法，其係取茶葉與100 力的熱水以1:50的比例，浸泡約十分鐘後取出茶葉，而形 201134401 成茶湯，此時茶湯會滲出游離胺基酸及有機酸，接著將生 咖啡豆以1:1. 5的比例加入溫度約55〜65°C的茶湯中浸泡一 小時，使生咖啡豆吸收茶湯後，瀝乾剩餘的茶湯，於常溫 狀態下進行晾乾動作，晾乾後再以80〜90°C的溫度進行烘 乾3 0〜5 0分鐘，使生咖啡豆大約回復原本的重量，完成加 工。 本發明之主要目的，在於其可令生咖啡豆吸收茶湯中 的茶葉胺基酸，而於生咖啡豆經烘焙後，藉由該茶葉胺基 酸的參與梅納反應，使此咖啡能增加甘甜度而得以壓抑咖 啡豆之咖啡因及丹寧酸之苦味，俾可降低咖啡的苦澀增加 甘甜度，令咖啡的風味更為香醇。 【實施方式】 餘下，茲配合圖式將本發明較佳實施例詳細說明如后 如第一圖本發明之方塊流程圖所示，本發明生咖啡豆 加工法包含以下程序： 1、 製作茶湯：取茶葉與100°C的熱水以1:50的比例進 行浸泡，浸泡約十分鐘後取出茶葉，形成茶湯，此時茶湯 只滲出甘甜的游離胺基酸（茶葉浸太久則會分離純化出茶 葉鹼、兒茶素造成茶湯苦澀）。 2、 加入生咖啡豆：將生咖啡豆以1:1. 5的比例加入溫 度約60°C(55〜65°C)的上述茶湯中浸泡一小時，使生咖啡 豆約吸入60%茶湯。 3、 瀝乾茶湯：將剩餘的茶湯瀝除，以避免浸泡太久 201134401 造成生咖啡豆變酸。 4、 陈乾：將瀝乾茶湯後的生咖輕 晾乾動作，㈣乾時Pa1依當 a〜、進仃 茶湯量減少細，生n加啡 疋&生咖非丑之含 ,. 6的重罝由160%變為136%。 5、 火、乾.將暗乾後的哇‘ # _ 、，产進行财3fl u 啡且以約蚊⑽〜90。〇的 /皿度進仃烘乾3〇~5〇分鐘，使复 Y ^ qn〇/ _ “生咖啡豆内的含茶湯量再 蒸發为3(U，而大約回復原 。 王加非丑的重量，即為成品 本發明加工後之生咖啡豆内 葉胺基酸，而可於進行加熱加啡醣、胺基酸及茶 納反應時，除使其水分釋放，重中培方式較佳）產生梅 顏色變深為褐色，芬芳的油脂釋=，體積膨脹鼓起’ 外’並可藉由茶葉胺基酸的參與反質地也變得爽脆 澀增加甘甜度。 〜侍以降低生咖啡豆苦 由上述昊體實施例之所加工出 一 反應時’藉由茶葉胺基酸的參盘廂♦啡丑，可於梅納 啡因及丹寧酸之苦味，降低㈣的：：得以壓抑咖啡豆之咖 啡的風味更為香醇，故飲料可=⑬増加甘甜度’令咖 飲用者在享受咖啡美味時，不會因^和奶精，而讓咖啡 精，造成心臟、血管的負擔。‘取過多的糖份及奶 綜上所述，本發明實施例確能達 ，又其所揭露之裝置，不僅未曾見諸^ =之使用功效 曾公開於申請前，誠已完全符合專利法之規定=求亦i 201134401 依法提出發明專利之申請，懇請惠予審查，並賜准專利， 則實感德便。 唯以上所述者，僅為本發明之較佳實施例而已，當不 能以之限定本發明實施之範圍；即大凡依本發明申請專利 範圍所作之均等變化與修飾，皆應仍屬本發明專利涵蓋之 範圍内。 【圖式簡單說明】 第一圖：係本發明之方塊流程圖。 【主要元件符號說明】201134401 VI. Description of the Invention: [Technical Field] The present invention relates to a method for processing pre-baked green coffee beans, and more particularly to a method for processing green coffee beans which can reduce the bitter temperature and increase the sweetness of coffee. [Prior Art] Coffee is a kind of drink with stomach and excitement. It is widely loved by the masses of consumers. Whenever you are happy, drinking a cup of coffee will always make people feel refreshed. In general, the method for manufacturing coffee is to directly put the green coffee beans into a roaster for heating and baking, and simply generate the Mena reaction by the coffee _ sugar and amino acid in the raw coffee beans, so that the water is released and the weight is reduced. The volume expands and bulges, the color becomes darker, the fragrant oil is released, and the texture becomes crisp. However, the coffee beans made by directly heating and baking the raw coffee σ non-beans have a rather bitter taste and warm taste. Therefore, coffee is generally added with sugar and creamer to make the coffee more smooth, but not only Drinking the original taste of the coffee, and easily causing the drinker to take too much sugar and creamer, causing a burden on the heart and blood vessels. SUMMARY OF THE INVENTION The present inventors have in view of the fact that the current coffee beans generally have a rather bitter taste and astringent taste, and are based on the idea of creation and trial, and after multiple trials and trials, and after many revisions and improvements, invention. The invention provides a method for processing green coffee beans, which is obtained by taking tea leaves and 100-degree hot water at a ratio of 1:50, and immersing for about ten minutes, and then taking out the tea leaves, and forming the tea soup in the form of 201134401, at which time the tea soup will exude free amino acid. And the organic acid, then the raw coffee beans are added in a ratio of 1:1.5 to the tea soup at a temperature of about 55 to 65 ° C for one hour, so that the green coffee beans absorb the tea soup, drain the remaining tea soup, under normal temperature conditions The drying operation is carried out, and after drying, drying is performed at a temperature of 80 to 90 ° C for 30 to 50 minutes, and the green coffee beans are returned to the original weight to complete the processing. The main purpose of the present invention is to enable the green coffee beans to absorb the tea amino acid in the tea soup, and after the green coffee beans are baked, the coffee can increase the sweetness by participating in the Mena reaction of the amino acid of the tea. It can suppress the caffeine of coffee beans and the bitter taste of tannins, which can reduce the bitterness of coffee and increase the sweetness, making the flavor of coffee more mellow. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In the following, the preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. As shown in the block diagram of the first embodiment of the present invention, the green coffee bean processing method of the present invention comprises the following procedures: 1. Making a tea soup: Take the tea leaves and 100 ° C hot water to soak in a ratio of 1:50, soak for about ten minutes, then take out the tea leaves to form a tea soup. At this time, the tea soup only exudes the sweet free amino acid (the tea leaves will be separated and purified for too long). Alkali, catechins cause bitterness in tea soup). 2. Add green coffee beans: Soak the green coffee beans in the above-mentioned tea broth at a temperature of about 60 ° C (55 to 65 ° C) in a ratio of 1:1.5 for about one hour, so that the raw coffee beans are inhaled about 60% tea. 3. Drain the tea soup: drain the remaining tea to avoid soaking for too long. 201134401 Causes the green coffee beans to become sour. 4, Chen Gan: The dried coffee after the tea soup is drained and dried, (4) When the Pa1 is dry, the amount of the tea is reduced, and the amount of the tea is reduced. The raw coffee is not ugly. The focus has changed from 160% to 136%. 5, fire, dry. Will be dark after the wow ‘# _,, production fortune 3fl u brown and with about mosquitoes (10) ~ 90. 〇 / / degree of drying into 3 〇 ~ 5 〇 minutes, so that the complex Y ^ qn 〇 / _ "The amount of tea in the green coffee beans evaporated to 3 (U, and about return to the original. Wang plus non-ugly weight, That is, the finished product of the coffee bean inner leaf amino acid after processing according to the invention, and can be used for heating, adding glycosidic acid, amino acid and tea nano-reaction, in addition to releasing water, preferably in a medium-weight manner) The color becomes darker, the fragrant oil release =, the volume expansion bulges 'outside' and the anti-texture of the tea amino acid can also become crispy and increase the sweetness. In the above-mentioned carcass embodiment, when a reaction is processed, 'by the tea amino acid's reference tray, the morphine is ugly, which can be reduced in the bitterness of maynaphine and tannic acid (4): The flavor of coffee is more mellow, so the drink can be = 13 増 plus sweetness. 'When the coffee drinker enjoys the delicious coffee, the coffee essence will not be caused by the cream and the creamer. According to the sugar and the milk, the embodiment of the present invention can be achieved, and the disclosed Set, not only have not seen the use of ^ = the use of efficacy has been disclosed before the application, Cheng has fully complied with the provisions of the patent law = seeking Yi i 201134401 legally filed an application for invention patents, please benefit from the review, and grant a patent, then the real The above is only the preferred embodiment of the present invention, and the scope of the present invention is not limited thereto; that is, the equal variation and modification of the scope of the patent application of the present invention should still belong to the present invention. The scope of the invention patent is covered. [Simplified description of the drawings] The first figure is a block diagram of the block of the present invention.