WO2015141999A1

WO2015141999A1 - Method for processing raw coffee beans

Info

Publication number: WO2015141999A1
Application number: PCT/KR2015/002487
Authority: WO
Inventors: 홍기섭; 김숙자; 홍우혁; 홍연서
Original assignee: 주식회사 미랑에프앤비; 홍기섭; 김숙자; 홍우혁; 홍연서
Priority date: 2014-03-17
Filing date: 2015-03-13
Publication date: 2015-09-24
Also published as: KR101454413B1

Abstract

The present invention relates to a method for processing raw coffee beans, comprising the steps of: (a) washing raw beans; (b) germinating the washed raw beans; (c) washing the germinated raw beans; (d) drying the washed germinated raw beans; and (e) removing a source material of an impure taste from the dried germinated raw beans, wherein the source material of an impure taste is at least one of the silver skin, chaff of the center cut and sprouts of germinated raw beans. According to the present invention, there are advantages of having the original taste of coffee due to the absence of the impure taste, not causing problems due to excessive caffeine even if a large quantity of coffee is consumed by decreasing the content of caffeine, and providing benefits to the human body by increasing the content of the original nutrients of coffee. In addition, there is an advantage of increasing public health through having a low caffeine content and processing of raw beans rich in nutrients.

Description

How to process green coffee beans

The present invention relates to a method for processing coffee green beans, and more particularly, to germinate green coffee, and to remove the residual silver skin after washing and drying the coffee beans, GABA (GABA, gamma amino lactic acid) component of the coffee beans. To increase the freshness, as well as to a coffee bean processing method excellent in taste and aroma.

To date, beans have been roasted directly from underdeveloped countries such as Africa and Latin America, resulting in poor sanitation and exposure to harmful substances such as pesticides. In addition, after harvesting, it is distributed in an old state, and the freshness is reduced, and even after roasting, there are many unfavorable beans in flavor and taste. In addition, the humidity of the green beans were also not managed constantly, the freshness had a worse problem.

In addition, the conventional green beans have been removed during roasting, such as the silver skin (Center Silver), the center cut (Chaff), etc., which causes the rich miscellaneous taste, astringent taste, etc. I couldn't taste good.

On the other hand, it is well known that germinated products are beneficial to health. All seeds have the highest nutritional value at the time of germination and are widely known around the world due to the results of a study published in 1993 by the Max Franck Institute in Germany.

Seeds increase in nutrients at the time of germination and produce various microenzymes. Coffee beans are also dried and roasted when they are germinated to produce coffee beans. The GABA component is increased 2-3 times, and caffeine is reduced.

According to the prior art, after washing the coffee beans, the coffee beans are germinated by being immersed in water (20 ° C.) at room temperature supplied in the germination bucket for a predetermined time, in which case the coffee beans are exposed for a long time in a humid environment, The rapid proliferation and malodor was generated as well as the problem of low germination rate.

In order to solve the problem caused by the longer germination time as described above, Korean Patent Application Publication No. 10-2011-0031299 shortened the germination time of coffee beans by using the characteristics of water, such as magnetized water, domestic registered patent 10-1031142 shortened the germination time of green beans by using alkaline hot water, but there was a problem in that the taste was not good because the silver skins were not sufficiently removed and remained in the beans.

In addition, Korean Patent Application Publication Nos. 10-2011-0034047, 10-2013-0083622, and 10-2014-0001301, which are previously filed, also use a germination method using magnetized active water to shorten germination time. Although a germination device is proposed, these inventions also have a disadvantage in that the taste of the beans is not good because the silver skin is not sufficiently removed and the problems remaining in the beans are not solved.

Moreover, all of these pre-patent patents have hygiene problems because they cannot remove pesticides and propagated germs remaining in the beans.

[Preceding technical literature]

[Patent Documents]

(Patent Document 1) 10-2011-0031299 A

(Patent Document 2) 10-1031142 B1

(Patent Document 3) 10-2011-0034047 A

(Patent Document 4) 10-2013-0083622 A

(Patent Document 5) 10-2014-0001301 A

Therefore, an object of the present invention is to remove the harmful substances contained in green beans through the steps of washing, germinating, washing, drying and miscellaneous tastes of the green beans, to increase the nutritional content of green beans through rapid natural germination and caffeine It provides a processing method of green beans to remove the substances that cause the miscellaneous tastes of coffee such as silver skins, center cut chaff, sprouted green bean sprouts, and to have a clean taste and aroma.

Coffee green beans processing method of the present invention for achieving the above object, (a) washing the green beans, (b) germinating the washed green beans, (c) washing the germinated green beans And (d) drying the washed germinated green beans, and (e) removing the causative agent causing miscellaneous taste from the dried germinated green beans, wherein the causative agents are silver skins, center cuts. Chap, germinated green beans are characterized in that at least one of the shoots.

In the steps of (a) washing the green beans and (c) washing the germinated green beans, microbubbles, electrolysis water or microbubbles-electrolyzed water are used as washing water.

The (b) germinating the washed green beans is characterized in that for supplying water of 50 ~ 70 ℃ to the washed green beans, germination for 4 to 5 hours while maintaining the germination temperature at 50 ~ 70 ℃.

The drying (d) the dried germinated green beans is dried for 12 to 22 hours at a temperature of 50 ~ 70 ℃, after drying the water content of the germinated green beans is characterized in that 9 ~ 10wt%.

(E) removing the causative agent of miscellaneous taste from the dried germinated green beans,

Injecting the washed germinated green beans into the dust collector and agitating the dried germinated green beans while supplying air into the dust collector, thereby separating the causative substances from the dried germinated green beans and separating the separated causative substances and air. It is characterized by collecting the causative material by discharging to the outside.

According to the present invention, there is no miscellaneous taste such as astringent taste, which is excellent in the inherent flavor of coffee, and even if a large amount of coffee is consumed by reducing the content of caffeine, the problem caused by the excess of caffeine does not occur, The content is high and has a beneficial advantage to the human body.

In addition, there is a low caffeine, there is an advantage that can increase the public health by processing into a nutritious rich beans.

1 is a manufacturing process of the coffee green beans processing method according to the present invention.

2 is a view showing an approximate system of green coffee processing according to the present invention.

3 is a schematic diagram of an apparatus for removing the causative agent of washed germinated green beans according to the present invention.

4 is a photograph of germinated green beans according to Example 1 of the present invention.

Hereinafter, the present invention will be described in detail.

The green coffee processing method of the present invention is to clean the dust and the like, while reducing the caffeine while increasing the content of the Gabba component, an effective nutrient of green beans, eliminating the miscellaneous taste of coffee to have a clean and rich coffee flavor It is done. In addition, according to the present invention, the moisture content of green beans can also be kept constant, it is easy to manage the freshness of green beans, it is characterized in that the flavor is also excellent.

In other words, the conventional coffee beans are imported from abroad and roasted as they are without any intermediate processing, so that they are not only exposed to dust, but also cause a bitter, astringent taste of the coffee. There was a problem that the taste and aroma of the coffee was poor because the chaff of the center cut was left together.

Therefore, the present invention improves the hygiene of green beans and removes the causative agents of miscellaneous tastes, thereby eliminating all the problems of conventional coffee beans, and further increasing the nutritional content of green beans through the germination of green beans. By reducing the caffeine content to have a large amount of caffeine intake even if you consume a lot of coffee.

The present invention for this purpose, as shown in Figure 1 and 2, (a) washing the green beans, (b) germinating the washed green beans, (c) washing the germinated green beans and (d) drying the washed germinated green beans, and (e) removing the causative agent causing miscellaneous taste from the dried germinated green beans.

Hereinafter, the present invention will be described in detail for each processing step of the green beans.

(a) washing the green beans.

First, to remove the residual pesticides, fine dust, etc. contained in the green beans through the step of washing the imported green beans. Here, the washing of green beans is washed several times with cold water, and it is preferable to use microbubbles, electrolysis water or microbubbles-electrolysis water as washing water.

The microbubbles used as the washing water are small bubbles in micrometers, and refer to microbubbles of about 50 μm or less, and the microbubbles rise and rupture slowly above the water surface. The microbubble generation principle is a principle that small bubbles emerge when a large amount of 0.1 mm of foam is added to the water containing negative ions and a strong pressure is applied to pass through the trumpet-shaped hole. Looking at the microbubble cleaning mechanism of the microbubble, after the object is suspended, positively charged bacteria are attracted by the electrostatic force of the negatively-charged microbubbles, and the energy generated when the hydroxyl radicals are instantaneously generated by physical shock or self destruction is used. It will have a sterilizing cleaning effect. The manufacture of such a microbubble is made using a microbubble group that is commercially available.

The electrolyzed water has no possibility of secondary contamination due to fast-acting bactericidal power and contamination of the water itself, and has a sterilizing effect without affecting the freshness, so that the electrolyzed water can be used stably. The electrolyzed water (EW) Types of) include lightly acidic electrolyzed water using hydrochloric acid and sodium hypochlorite electrolyzed water by electrolyzing saline. In the present invention, sodium hypochlorite water is used. The electrolyzed water is also prepared using a commercially available electrolyzed water maker.

In addition, in the case of using the microbubble-electrolyzed water in which the electrolyzed water is generated as a microbubble with a microbubble, the cleaning power is more excellent.

In the present invention, the green beans are washed with one of the above-described microbubbles, electrolyzed water and microbubble-electrolyzed water, and various bacteria, dusts, and the like contained in the green beans are sufficiently removed.

And (a) the washing step, as shown in Figure 2, after the green beans are put into the automatic washing apparatus, by supplying the washing water prepared through the washing water maker into the washing apparatus.

(b) germinating the washed green beans.

When the washing is completed as described above, germinate the washed green beans. The reason for germinating green beans in the present invention is that when germinating green beans, not only the content of GABA, which is the main active ingredient of green beans, is dramatically increased, but the caffeine content of green beans is reduced, which is beneficial to the human body. .

The germination method is to soak the washed coffee beans in hot water to absorb the hot water into the coffee beans and then germinate them. That is, the conventional germination of green beans is to germinate green beans under a humid atmosphere. In this case, the germination period is long, resulting in low productivity, and there is a problem that green beans are easily rotted during germination. In addition, a method of using separate magnetized water or alkaline water has also been proposed, in which case there is a problem such as the taste and aroma of green beans are changed. Therefore, in the present invention, 50 to 70 ° C. water is supplied to the washed green beans, and the green beans are germinated within 4 to 5 hours while maintaining the temperature of 50 to 70 ° C. Here, the germination temperature may vary slightly depending on the season, in the summer to maintain a relatively low temperature of 50 ~ 60 ℃, in winter to maintain a high temperature of 60 ~ 70 ℃ to allow the germination to occur smoothly. And the supply amount of the water is not limited, so long as the green beans are immersed. For example, about 1 kg to 4 l of water can be used for 2 kg of green beans.

The reason for the germination temperature is 50 ~ 70 ℃, if the germination temperature is less than 50 ℃ because the germination speed is low, the germination period is long, there is a risk of rot and miscellaneous growth of green beans, if the germination temperature is higher than 70 ℃ This is because the flavor of green beans may change due to too high temperature. The reason for germination time of 4-5 hours is that germination does not occur when germination time is too short, and germination buds grow when it is longer than 5 hours. Minutes can be reduced and productivity is not good.

And the germination is to be made in the germination device that can maintain a constant temperature, supply hot water using an electric water heater, using a germination box made of stainless steel, green beans, it is preferable to cover the lid to prevent heat loss . In addition, it is possible to contain about 2kg of green beans per germination box to facilitate germination.

(c) washing the germinated green beans.

When germination is complete, wash the germinated green beans again.

At this time, washing may be performed using water, or microbubbles, electrolytic water or microbubble-electrolyzed water may be used as in step (a), but microorganisms may have multiplied during germination. It is more preferable to use bubble, electrolyzed water or microbubble-electrolyzed water.

The sprouted green beans contain germinated sprouts, but since the germinated sprouts are removed and only the germinated green beans are used for roasting, it is preferable to remove the sprouts of germinated green beans during washing, but the drying step of removing green tea and the causative agents Since germination buds are sufficiently removed, there is no need to intentionally completely remove the sprouts of the sprouted green beans at this stage, so that the shoots are naturally removed during washing.

In addition, this step may also be washed using an automatic washing device, and hot water may be supplied using an electric water heater.

(d) drying the washed germinated green beans.

When the washing is completed, the washed germinated green beans are dried. The drying is preferably hot-air dried 12-22 hours at a temperature of 50 ~ 70 ℃ the same as the germination temperature. In the present invention, the drying temperature is the same as the germination temperature, but the germination buds are removed to some extent through the washing of the germinated green beans, and the green beans are no longer germinated because the drying proceeds in a non-wet atmosphere. The germination temperature is 50 ~ 70 ℃ because the drying time is too long when the temperature is too low, the flavor of the green beans may change when the temperature is high, the reason for the drying time is 12 to 22 hours too short of green beans This is because there is an unpleasant scent when roasting due to high moisture content and there is a fear of rot. If the drying time is too long, the moisture content becomes too small, so the flavor of the beans is not good and the productivity is not good. And it is preferable to give a flow to the germinated green beans during drying to facilitate the drying. The flow may be a separate flow generating device, it is enough to shake the container containing the sprouted green beans.

As the drying, a conventional hot air drying apparatus can be used.

When dried at the temperature and time conditions as described above, the moisture content of the germinated green beans becomes 9 ~ 10wt%, and the taste and aroma of the beans are the best when roasting by adjusting the moisture content of the germinated green beans to an optimal state, It is a fresh green bean without fear of corruption due to high water content.

Through the drying step, germination buds of the germinated green beans are almost removed from the green beans and removed.

(e) removing the causative agent of miscellaneous taste from the dried germinated green beans.

Through the drying process, some of the caustic substances such as silver skins, center cuts, etc., which cause miscellaneous tastes such as bitterness and astringent taste, are partially removed, but remain partially with dried green beans. Also, in rare cases, germinated shoots may also be removed. (Hereinafter, the substance causing one or more miscellaneous tastes of the silver skin, the center cut chaff, germinated buds is abbreviated as 'cause substance.')

Therefore, the present invention is to perform the step of removing the causative material after the drying step. Removal of the causative agent can be removed through a dust collection method from dried germinated green beans.

That is, the dried germinated green beans are placed in the inner cylinder of the dust collector, and the dried germinated green beans and the air contained in the inner cylinder of the dust collector are forced to flow through an agitator installed in the inner cylinder while supplying air through the air supply port of the inner dust collector, By rotating the inner cylinder by a separate drive means, the causative material is separated from the dried germinated green beans, and the separated causative material and inlet air are discharged through the outlet to be collected by a cyclone or the like. In this case, one or more outlets may be formed, and a plurality of outlets may be provided throughout the inner cylinder to quickly remove the separated cause material. At this time, the discharge port is provided with a screen or filter so that the sprouted green beans are not discharged.

The step (e) of removing the causative agent of miscellaneous taste from the dried germinated green beans will be described as an example.

As shown in FIG. 3, an inner cylinder 10 rotatable by a driving means or an inner cylinder 10 provided with an agitator inside the inner cylinder, an air supply port 11 formed at one side of the inner cylinder 10, and supplying air, and the other side of the inner cylinder 10. An air outlet 12 formed in the air outlet 12 to connect the air outlet 12 and the air supply port 11 to circulate air, and the air outlet 12 on the side of the air outlet 12 A blower fan 30 coupled to the flow tube 20 so as to blow air drawn out from the inner cylinder 10 to circulate along the air flow tube 20 to the dryer inner cylinder 10, and the air flow tube The dust collector which consists of the cyclone 40 which removes the causative substance in the air which is installed in communication with 20 and circulates can be used. That is, when the washed germinated green beans are put into the inner barrel 10 and air is supplied to the inner barrel 10 through an air supply port 11, the germinated green beans dried by the stirrer installed inside the inner barrel 10. The germinated green beans are stirred by the stirring or the rotation of the inner cylinder 10, and the causative material is separated from the germinated green beans. The separated causative material and air are discharged through the air outlet 12 on the other side, and the discharged air is removed from the causative material by removing the causative material in the air through the cyclone 40. Here, the screen (13) is installed in the discharge port 12, the germination green beans do not pass, only the causative material passes.

The present invention is sufficient to simply remove the causative material in the germinated green bean through the causative material removing step, but the dust collecting method (dust collector) has been proposed in the method, but the causative material is removed using other methods other than the dust collecting method. Of course it is possible.

Green beans, which have all dust, silver skin, impurities, and center cut chaff removed through the above process, have a clean and rich taste and aroma when roasted and coffee is extracted, and the freshness is also excellent. It can increase.

Green beans processed as in the present invention can be extracted by ingesting coffee by roasting according to the conventional roasting method. In addition, the green beans processed as described above are stored separately according to the type of green beans, impurities are removed and rich in nutrition, freshness of the green beans is improved.

Hereinafter, embodiments of the present invention will be described.

(Example 1)

Imported beans were prepared, and the imported beans were washed using microbubble-electrolyzed water prepared by using an electrolyzed water-microbubble machine (TW-E-0201, Techwin). Here, the imported green beans are Kenya AA of Arabica species, which are imported products, so there is no information on when they were produced and how many years old.

The green beans were placed in cotton bags of 2 kg each in a stainless steel box that could be loaded into a germination chamber. Then, 2 kg of bottled water (60 ° C.) heated with an electric water heater was added thereto. Next, the lid of the stainless steel box was covered and placed in the germination chamber, and germination was carried out for 5 hours with the germination chamber at a temperature of about 60 ° C. After 5 hours, the stainless steel box was taken out to check the germination state of the green beans. 4 is a photograph showing germinated green beans.

Thereafter, the germinated green beans were washed once again using microbubble-electrolyzed water, and then placed in a stainless steel pallet, placed in a dryer, and dried at 60 ° C. for 15 hours. In the drying process, the palette was shaken every 2 hours to give flow to the green beans. Then, the dried green beans are put into the dust collector and the silver germinated green beans are stirred while supplying air to separate the silver skin, the center cut, the germinated shoots, and the like from the dried germinated green beans. It was. And roasted it.

(Example 2)

It carried out similarly to Example 1, but the temperature of the bottled water thrown in during germination was 50 degreeC.

(Comparative Example 1)

It carried out similarly to Example 1, but the temperature of the bottled water thrown in during germination was 40 degreeC.

(Comparative Example 2)

The same procedure as in Example 1 was carried out, but the dried green beans were roasted as they were without being put into the dust collector.

(Comparative Example 3)

In the same manner as in Example 1, the drying temperature is 30 ℃, and after drying the dried green beans were roasted as it is not put into the dust collector.

The results of measuring the germination rate of Examples 1, 2 and Comparative Example 1 were as Table 1 below.

The germination rate was measured by using 100 green soybeans in one experiment. Experiments were performed five times and the results were expressed as average values.

Table 1

Germination rate of Example 1, 2 and Comparative Example 1 (unit)

division	Germination rate
Example 1	85
Example 2	82
Comparative Example 1	31

As can be seen in Table 1, the germination rate of Example 1, which is high in temperature, was higher than that of Example 2, and Comparative Example 1 outside the germination temperature of the present invention was able to confirm that germination rate was significantly low.

And in order to compare the degree of preference of Example 1 and Comparative Examples 2, 3 processed as described above, extract the coffee in the same way using the roasted beans, sensory to 20 general consumers who answered that they like coffee Inspection was carried out.

Sensory evaluation was conducted on a 5-point scale and the aroma, taste, and overall preference were examined. And the result was shown in following Table 2 as an average value of 20 people.

TABLE 2

Sensory test results of Example 1 and Comparative Examples 2 and 3.

division	incense	flavor	Overall preference
Example 1	4.6	4.5	4.5
Comparative Example 2	3.5	3.7	3.6
Comparative Example 3	3.4	3.5	3.5

(5: Very good. 4: Good. 3: Just so. 2: Not so good. 1: Very bad.)

As can be seen in Table 2, Example 1 received a high overall score compared to Comparative Examples 2, 3, it was confirmed that using the green beans processed by the present invention has a high degree of consumer preference.

As mentioned above, although this invention was demonstrated in detail using the preferable embodiment, the scope of the present invention is not limited to a specific embodiment, Comprising: It should be interpreted by the attached Claim. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

[Description of the code]

10: inner cylinder 11: air supply port

12: air outlet 13: screen

20: air flow pipe 30: blowing fan

40: cyclone

Claims

(a) washing the green beans,

(b) supplying 50 to 70 ° C. water to the washed green beans, germinating for 4 to 5 hours while maintaining the germination temperature at 50 to 70 ° C.,

(c) washing the germinated green beans;

(d) drying the washed germinated green beans at a temperature of 50-70 ° C. for 12-22 hours to allow the water content of the germinated green beans to be 9-10 wt% after drying;

(e) removing the causative agent of miscellaneous taste from the dried germinated green beans,

(E) removing the causative agent of miscellaneous taste from the dried germinated green beans,

Injecting the dried germinated green beans into the dust collector, by stirring the dried germinated green beans while supplying air into the dust collector, to separate the causative material from the dried germinated green beans, and to separate the separated causative material and air Coffee bean processing method characterized in that the discharge to the outside to collect the causative agent.
The method of claim 1,

(A) washing the green beans, and (c) washing the germinated green beans,

Process for processing green coffee, characterized by using microbubble, electrolyzed water or microbubble-electrolyzed water as washing water.