WO2022108187A1 - Coffee manufacturing method - Google Patents

Coffee manufacturing method Download PDF

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Publication number
WO2022108187A1
WO2022108187A1 PCT/KR2021/015745 KR2021015745W WO2022108187A1 WO 2022108187 A1 WO2022108187 A1 WO 2022108187A1 KR 2021015745 W KR2021015745 W KR 2021015745W WO 2022108187 A1 WO2022108187 A1 WO 2022108187A1
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Prior art keywords
green
coffee
beans
steamed
present
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PCT/KR2021/015745
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French (fr)
Korean (ko)
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백용수
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백용수
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Publication of WO2022108187A1 publication Critical patent/WO2022108187A1/en

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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
    • A23F5/02—Treating green coffee; Preparations produced thereby
    • 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
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
    • A23N12/04—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting

Definitions

  • the present invention relates to a method for preparing coffee, and more particularly to a method for preparing coffee that can be used to prepare coffee.
  • Coffee drinks that people enjoy today are divided into instant coffee and ground coffee.
  • Bean coffee is coffee that is roasted, ground, and extracted with hot water.
  • coffee roasting refers to the process of creating a unique taste and aroma of coffee by heating and roasting green beans.
  • coffee roasting refers to a series of operations that harmoniously express various components (moisture, fat, fiber, sugar, caffeine, organic acids, tannins, etc.) ⁇ ) is also called.
  • the degree of roasting to ensure that the ingredients in the green coffee have the best taste and aroma is called peak-roasting. The longer the roasting, the darker the color of the green beans and the larger the size.
  • coffee beans as described above are basically a favorite food, so they drink to enjoy flavor rather than nutritional value or functionality.
  • Various methods for producing coffee beans have been proposed.
  • a method for preparing coffee comprising: sealing green coffee beans; steaming green beans while applying pressure to the sealed green beans; and a temperature-sensing step of reducing the temperature of the green coffee beans in a sealed state.
  • the green beans may be steamed at a pressure of 2 to 4 atm, at a temperature of 120 to 140 degrees, and for 1 to 3 minutes.
  • the method may include a green coffee roasting step of roasting steamed green beans or mixing steamed green beans and non-steamed green beans in a 1:1 ratio to roast them.
  • the coffee manufacturing method according to an embodiment of the present invention may be cooked by steaming green beans.
  • heat is applied while the green coffee beans are sealed, the flavor generated from the ripe green coffee beans is prevented from being blown into the air, thereby improving flavor.
  • the coffee manufacturing method prevents the green beans from contacting with moisture, thereby preventing the taste of coffee from being weakened due to excessive moisture in the ripe coffee beans.
  • the green beans can be cooked without burning them by steaming them in a hot water method without directly applying heat to the coffee beans.
  • the coffee manufacturing method according to an embodiment of the present invention after steaming green coffee beans to cook them, and then roasting them, it is possible to prepare coffee after secondary cooking.
  • the coffee manufacturing method according to an embodiment of the present invention can prevent the loss of the flavor of the green coffee beans during the manufacturing process, compared to the conventional coffee manufacturing method in which coffee is prepared by simply roasting green coffee beans. Therefore, the original flavor of the beans can be remarkably improved.
  • FIG. 1 is a flowchart illustrating a coffee manufacturing method according to an embodiment of the present invention.
  • FIG. 2 is a view illustrating a state in which green coffee beans are sealed by an airtight container.
  • FIG. 3 is a diagram illustrating a state in which green beans are steamed by a pressure cooker in a sealed state.
  • the coffee preparation method ( S100 ) includes a step of sealing green coffee beans ( S110 ), a steaming step ( S120 ) of green beans, and a temperature reduction step ( S130 ) of green beans.
  • the green coffee sealing step ( S110 ) seals the green coffee beans (C).
  • the green coffee beans C are placed in the airtight container 10 and sealed.
  • the green coffee sealing step S110 will be described in detail.
  • the green coffee beans C can be put into the airtight container 10 made of stainless steel, which has relatively less reactivity with the green coffee beans C than other materials, and the cover is closed to seal them.
  • the sealed green beans (C) are put into the steamer and steamed. At this point, pressure can be applied.
  • the pressure cooker 20 may be used.
  • the green beans (C) can be steamed by putting them in the pressure cooker (20) in the sealed container (10).
  • the sealed container 10 is seated on the steaming frame 30 so that the heat of the bottom of the pressure cooker 20 is not directly transferred to the sealed container 10 and may be positioned to be spaced apart from the bottom surface of the pressure cooker 20 , but this do not limit
  • the steaming step (S120) of green beans about 2 liters of water is put in a pressure cooker 20 having an internal capacity of 10 liters, and 1 kg of green beans (C) is put into the airtight container 10 and then steamed.
  • the green beans may be steamed for 20 to 60 minutes at a pressure of 2 atm (the sum of 1 atm of water vapor pressure and 1 atm of atmospheric pressure) to 4 atm.
  • a pressure of 2 atm the sum of 1 atm of water vapor pressure and 1 atm of atmospheric pressure
  • up to about 60 can be steamed.
  • green beans are steamed for a long time at a high pressure and a high temperature out of the above range, they may be overcooked. Conversely, if the green beans are steamed for a short time at a low pressure and a low temperature out of the above range, the green beans may not be sufficiently cooked.
  • the green coffee beans C are temperature reduced in a sealed state. For example, turn off the heat for heating the pressure cooker 20 and do not open the sealed container 10 until the pressure cooker 20 and the green beans C are completely cooled.
  • the coffee bean flavor is not lost by performing the temperature reduction step ( S130 ) of the green beans, and can be maintained as it is.
  • the coffee production method ( S100 ) may include a green coffee roasting step ( S140 ).
  • steamed green coffee beans (C) may be roasted, or steamed green beans (C) and non-steamed green beans (C) may be mixed in a predetermined ratio, preferably 1:1.
  • the green coffee roasting step ( S140 ) may be performed after the green coffee temperature reduction step ( S130 ).
  • This green coffee roasting step (S140) can be performed immediately after the green coffee temperature reduction step (S130).
  • the steamed green coffee beans are exposed to air or sealed at room temperature for a certain period of time, and then the green coffee roasting step (S140) is performed when necessary. can do.
  • the green coffee beans (C) are preferentially cooked in the green bean steaming step ( S120 ), unlike the conventional coffee manufacturing method, the green coffee beans roasting step ( S140 ) takes a long time. Even if (C) is not roasted, the green beans (C) can be sufficiently cooked.
  • the green beans (C) can be steamed.
  • the flavor generated from the ripe green coffee beans C is prevented from being blown into the air, thereby improving flavor.
  • the coffee manufacturing method ( S100 ) prevents the green beans C from contacting moisture, thereby preventing the ripe coffee beans from containing excessive moisture and thus weakening the taste of the coffee.
  • the green beans (C) can be cooked without burning them by steaming them in a hot water method without directly applying heat to the coffee beans (C).
  • the green beans (C) are first cooked by steaming and then secondarily cooked while roasting, and then coffee can be prepared.
  • the flavor of the green beans C is lost during the manufacturing process compared to the conventional coffee manufacturing method in which coffee is prepared by simply roasting the green beans C. it can be prevented Therefore, the original flavor of the beans can be remarkably improved.

Abstract

A coffee manufacturing method of the present disclosure comprises a green bean sealing step of putting green beans into a container and sealing the container; a green bean steaming step of putting the green bean-containing container into a steamer and steaming the green beans; and a green bean temperature reducing step of reducing the temperature of the green beans, with the green beans in the container.

Description

커피 제조 방법How to make coffee
본 발명은 커피 제조 방법에 관한 것으로, 보다 상세하게는 커피를 제조하는데 사용될 수 있는 커피 제조 방법에 관한 것이다.The present invention relates to a method for preparing coffee, and more particularly to a method for preparing coffee that can be used to prepare coffee.
현대인들이 즐겨먹는 커피 음료는 인스턴트커피와 원두커피로 구분된다. 원두커피는 생두를 로스팅하여 분쇄한 다음 뜨거운 물로 추출해서 먹는 커피이다. 여기서 커피 로스팅이란 생두에 열을 가하여 볶는 것으로 커피 특유의 맛과 향을 생성하는 공정을 말한다. 구체적으로, 커피 로스팅이란 생두에 열을 가해 조직을 최대한 팽창시켜 생두가 가진 여러가지 성분(수분, 지방분, 섬유질, 당질, 카페인, 유기산, 탄닌 등)을 조화롭게 표현하는 일련의 작업을 말하며, 배전(焙煎)이라고도 한다.Coffee drinks that people enjoy today are divided into instant coffee and ground coffee. Bean coffee is coffee that is roasted, ground, and extracted with hot water. Here, coffee roasting refers to the process of creating a unique taste and aroma of coffee by heating and roasting green beans. Specifically, coffee roasting refers to a series of operations that harmoniously express various components (moisture, fat, fiber, sugar, caffeine, organic acids, tannins, etc.)煎) is also called.
생두 상태에서는 아무 맛이 없고 그저 딱딱한 씨앗에 불과하여, 음용 가능한 커피를 만들기 위해서는 로스팅 단계를 거쳐야 하고, 생두의 수확시기, 수분함량, 조밀도, 종자, 가공방법 등 생두의 특성을 파악하는 것이 중요하다. 같은 품종의 생두일지라도 자연환경의 변화, 보관 상태 등에 따라 조건이 달라서 최상의 커피 맛과 향을 생성하기 위해서는 숙련된 기술을 가진 로스터(roaster, 커피 볶는 사람)의 노력이 필요하다.In the state of green coffee beans, they have no taste and are just hard seeds. In order to make drinkable coffee, the roasting step is necessary. It is important to understand the characteristics of green coffee beans, such as harvest time, moisture content, density, seeds, and processing method. do. Even for green beans of the same variety, the conditions are different depending on changes in the natural environment and storage conditions, so in order to produce the best coffee taste and aroma, the efforts of a skilled roaster are required.
생두에 있는 성분들이 최고의 맛과 향을 갖게 되도록 하는 로스팅의 정도를 정점 로스팅(peak-roasting)이라고 한다. 로스팅이 길어질수록 생두의 색상은 진해지고, 크기는 커질 수 있다.The degree of roasting to ensure that the ingredients in the green coffee have the best taste and aroma is called peak-roasting. The longer the roasting, the darker the color of the green beans and the larger the size.
한편, 전술한 바와 같은 원두커피는 기본적으로 기호 식품이기 때문에 영양가나 기능성보다는 향미를 즐기기 위하여 마시는데, 원두커피의 향미는 로스팅 과정뿐만 아니라 원두의 분쇄과정에 의해서도 결정되므로 원두커피의 향미를 향상시킬 수 있는 원두커피 제조방법이 다양하게 제안되고 있는 실정이다.On the other hand, coffee beans as described above are basically a favorite food, so they drink to enjoy flavor rather than nutritional value or functionality. Various methods for producing coffee beans have been proposed.
특히, 생두를 로스팅하는 과정에서 익어가는 원두의 향이 소실되면서 원두 본연의 풍미가 감소될 수 있는 문제점이 있다.In particular, there is a problem in that the original flavor of coffee beans may be reduced as the aroma of ripe coffee beans is lost in the process of roasting green beans.
본 발명의 목적은 원두 본연의 풍미가 풍부해질 수 있는 커피 제조 방법을 제공하고자 한다.It is an object of the present invention to provide a coffee manufacturing method capable of enriching the original flavor of coffee beans.
본 발명의 목적은 상술한 것에 한정되지 않으며, 언급되지 아니한 다른 목적들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.Objects of the present invention are not limited to those described above, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.
본 발명의 일 측면에 따른 커피 제조 방법은 생두를 밀폐하는 생두 밀폐 단계; 밀폐된 생두에 압력을 가하면서 찌는 생두 찜 단계; 및 생두를 밀폐시킨 상태로 감온하는 생두 감온 단계;를 포함한다.According to one aspect of the present invention, there is provided a method for preparing coffee, comprising: sealing green coffee beans; steaming green beans while applying pressure to the sealed green beans; and a temperature-sensing step of reducing the temperature of the green coffee beans in a sealed state.
한편, 상기 생두 찜 단계에서는, 생두를 2기압 내지 4기압의 압력, 120도 내지 140도의 온도 및 1 내지 3분 시간 동안 찔 수 있다.Meanwhile, in the steaming step, the green beans may be steamed at a pressure of 2 to 4 atm, at a temperature of 120 to 140 degrees, and for 1 to 3 minutes.
한편, 쪄진 생두를 로스팅하거나, 쪄진 생두와 찌지 않은 생두를 1대1 비율로 혼합하여 로스팅하는 생두 로스팅 단계를 포함할 수 있다.Meanwhile, the method may include a green coffee roasting step of roasting steamed green beans or mixing steamed green beans and non-steamed green beans in a 1:1 ratio to roast them.
본 발명의 일 실시예에 따른 커피 제조 방법은 생두를 쪄서 익힐 수 있다. 또한, 생두가 밀폐된 상태에서 열이 가해지므로, 익어가는 생두에서 발생되는 향이 대기중으로 날라가는 것을 방지하여 풍미가 향상될 수 있다.The coffee manufacturing method according to an embodiment of the present invention may be cooked by steaming green beans. In addition, since heat is applied while the green coffee beans are sealed, the flavor generated from the ripe green coffee beans is prevented from being blown into the air, thereby improving flavor.
그리고, 본 발명의 일 실시예에 따른 커피 제조 방법은 생두와 수분이 접촉되는 것을 방지하여 익은 원두에 수분이 과도하게 포함되어 커피의 맛이 약해지는 것도 방지할 수 있다.In addition, the coffee manufacturing method according to an embodiment of the present invention prevents the green beans from contacting with moisture, thereby preventing the taste of coffee from being weakened due to excessive moisture in the ripe coffee beans.
또한, 본 발명의 일 실시예에 따른 커피 제조 방법은 생두에 직접적으로 열을 가하지 않고 중탕 방식으로 찜으로써, 생두를 태우지 않고 익힐 수 있다. 이와 같이 본 발명의 일 실시예에 따른 커피 제조 방법은 생두를 쪄서 1차적으로 익힌 이후, 로스팅하면서 2차적으로 익힌 다음 커피를 제조할 수 있다.In addition, in the coffee manufacturing method according to an embodiment of the present invention, the green beans can be cooked without burning them by steaming them in a hot water method without directly applying heat to the coffee beans. As described above, in the coffee manufacturing method according to an embodiment of the present invention, after steaming green coffee beans to cook them, and then roasting them, it is possible to prepare coffee after secondary cooking.
즉, 본 발명의 일 실시예에 따른 커피 제조 방법은 단순하게 생두를 로스팅만 해서 커피를 제조하는 종래의 커피 제조 방법과 비교하여 제조 과정에서 생두의 향이 소실되는 것을 방지할 수 있다. 따라서, 원두 본연의 풍미를 현저하게 향상시킬 수 있다.That is, the coffee manufacturing method according to an embodiment of the present invention can prevent the loss of the flavor of the green coffee beans during the manufacturing process, compared to the conventional coffee manufacturing method in which coffee is prepared by simply roasting green coffee beans. Therefore, the original flavor of the beans can be remarkably improved.
본 발명의 효과는 상술한 것에 한정되지 않으며, 언급되지 아니한 다른 효과들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.Effects of the present invention are not limited to those described above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.
도 1은 본 발명의 일 실시예에 따른 커피 제조 방법을 도시한 순서도이다.1 is a flowchart illustrating a coffee manufacturing method according to an embodiment of the present invention.
도 2는 생두가 밀폐 용기에 의해 밀폐된 상태를 도시한 도면이다.2 is a view illustrating a state in which green coffee beans are sealed by an airtight container.
도 3은 생두가 밀폐된 상태로 압력솥에 의해 쪄지는 상태를 도시한 도면이다.3 is a diagram illustrating a state in which green beans are steamed by a pressure cooker in a sealed state.
이하, 첨부한 도면을 참고로 하여 본 발명의 실시예들에 대하여 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 상세히 설명한다. 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예들에 한정되지 않는다.Hereinafter, with reference to the accompanying drawings, embodiments of the present invention will be described in detail so that those of ordinary skill in the art to which the present invention pertains can easily implement them. The present invention may be embodied in several different forms and is not limited to the embodiments described herein.
본 발명을 명확하게 설명하기 위해서 설명과 관계없는 부분은 생략하였으며, 명세서 전체를 통하여 동일 또는 유사한 구성요소에 대해서는 동일한 참조 부호를 붙이도록 한다.In order to clearly explain the present invention, parts irrelevant to the description are omitted, and the same reference numerals are assigned to the same or similar components throughout the specification.
또한, 여러 실시예들에 있어서, 동일한 구성을 가지는 구성요소에 대해서는 동일한 부호를 사용하여 대표적인 실시예에서만 설명하고, 그 외의 다른 일 실시예에서는 대표적인 실시예와 다른 구성에 대해서만 설명하기로 한다.In addition, in various embodiments, components having the same configuration will be described using the same reference numerals only in the representative embodiment, and only configurations different from the representative embodiment will be described in other embodiments.
명세서 전체에서, 어떤 부분이 다른 부분과 "연결"되어 있다고 할 때, 이는 "직접적으로 연결"되어 있는 경우뿐만 아니라, 다른 부재를 사이에 두고 "간접적으로 연결"된 것도 포함한다. 또한, 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 포함할 수 있는 것을 의미한다.Throughout the specification, when a part is "connected" to another part, it includes not only the case where it is "directly connected" but also the case where it is "indirectly connected" with another member interposed therebetween. In addition, when a part "includes" a certain component, this means that other components may be further included rather than excluding other components unless otherwise stated.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not
도 1 내지 도 3을 참조하면, 본 발명의 일 실시예에 따른 커피 제조 방법(S100)은 생두 밀폐 단계(S110), 생두 찜 단계(S120) 및 생두 감온 단계(S130)를 포함한다.1 to 3 , the coffee preparation method ( S100 ) according to an embodiment of the present invention includes a step of sealing green coffee beans ( S110 ), a steaming step ( S120 ) of green beans, and a temperature reduction step ( S130 ) of green beans.
생두 밀폐 단계(S110)는 생두(C)를 밀폐한다. 생두 밀폐 단계(S110)는 생두(C)를 밀폐 용기(10)에 넣어서 밀폐한다. 생두 밀폐 단계(S110)를 상세하게 설명하면, 생두(C)와의 반응성이 다른 소재에 비해 상대적으로 적은 스테인리스 소재의 밀폐 용기(10)안에 생두(C)를 넣고 덮개를 닫아서 밀폐할 수 있다.The green coffee sealing step ( S110 ) seals the green coffee beans (C). In the sealing step ( S110 ) of green beans, the green coffee beans C are placed in the airtight container 10 and sealed. The green coffee sealing step S110 will be described in detail. The green coffee beans C can be put into the airtight container 10 made of stainless steel, which has relatively less reactivity with the green coffee beans C than other materials, and the cover is closed to seal them.
생두 찜 단계(S120)는 밀폐된 생두(C)를 찜기에 투입하여 찐다. 이때 압력을 가하면 찔 수 있다. 예를 들어, 생두 찜 단계(S120)에서는 압력솥(20)을 사용할 수 있는 것이다. 생두(C)를 밀폐 용기(10)에 넣은 상태로 압력솥(20)에 넣어서 찔 수 있다. 이때, 밀폐 용기(10)는 압력솥(20) 바닥의 열이 밀폐 용기(10)에 직접 전달되지 않도록 찜틀(30) 상에 안착되어 압력솥(20)의 바닥면으로부터 이격되게 위치될 수 있으나, 이에 한정하지는 않는다.In the steaming step (S120) of green beans, the sealed green beans (C) are put into the steamer and steamed. At this point, pressure can be applied. For example, in the steaming step (S120) of green beans, the pressure cooker 20 may be used. The green beans (C) can be steamed by putting them in the pressure cooker (20) in the sealed container (10). At this time, the sealed container 10 is seated on the steaming frame 30 so that the heat of the bottom of the pressure cooker 20 is not directly transferred to the sealed container 10 and may be positioned to be spaced apart from the bottom surface of the pressure cooker 20 , but this do not limit
더욱 상세하게 설명하면, 생두 찜 단계(S120)는 내부 용량이 10리터인 압력솥(20)에 물을 대략 2리터 정도 넣고, 밀폐 용기(10)에 생두(C) 1킬로그램을 넣은 후 찔 수 있다. 이러한 생두 찜 단계(S120)에서는 2기압(수증기 압력 1 기압과 대기 압력 1기압를 합한 기압) 내지 4기압의 압력, 120도 내지 140도의 온도 및 20 내지 60분 동안 찔 수 있다. 예를 들어, 압력솥(20)이 가열되고 압력솥(20)에 포함된 무게추가 움직이면서 칙칙 소리가 나면 최대 60가량 찔 수 있다.More specifically, in the steaming step (S120) of green beans, about 2 liters of water is put in a pressure cooker 20 having an internal capacity of 10 liters, and 1 kg of green beans (C) is put into the airtight container 10 and then steamed. . In the steaming step (S120), the green beans may be steamed for 20 to 60 minutes at a pressure of 2 atm (the sum of 1 atm of water vapor pressure and 1 atm of atmospheric pressure) to 4 atm. For example, when the pressure cooker 20 is heated and the weight included in the pressure cooker 20 moves and makes a chugging sound, up to about 60 can be steamed.
한편, 생두가 상기의 범위를 벗어나는 높은 압력과 높은 온도로 장시간 쪄지면, 너무 심하게 익을 수 있다. 이와 반대로, 생두가 상기 범위를 벗어나는 낮은 압력과 낮은 온도로 짧은 시간 쪄지면, 생두가 충분하게 익지 않을 수 있다.On the other hand, if green beans are steamed for a long time at a high pressure and a high temperature out of the above range, they may be overcooked. Conversely, if the green beans are steamed for a short time at a low pressure and a low temperature out of the above range, the green beans may not be sufficiently cooked.
본 발명의 일 실시예에 따른 커피 제조 방법(S100)에서는 생두가 밀폐된 상태에서 압력이 가해지면서 쪄지므로, 밀폐 용기(10)가 압력에 의해 더욱 강하게 밀착되어 익어가는 생두에서 발생되는 향이 밀폐 용기(10) 밖으로 유실되는 것을 방지할 수 있다.In the coffee manufacturing method (S100) according to an embodiment of the present invention, since green coffee beans are steamed while sealed while pressure is applied, the sealed container 10 is more strongly adhered to the pressure and the fragrance generated from the ripening green beans is closed. (10) It can be prevented from being lost.
생두 감온 단계(S130)는 생두(C)를 밀폐된 상태로 감온한다. 예를 들어, 압력솥(20)을 가열하는 불을 끄고 압력솥(20)과 생두(C)가 완전히 식을때까지 밀폐 용기(10)를 개봉하지 않는다.In the green coffee temperature reduction step ( S130 ), the green coffee beans C are temperature reduced in a sealed state. For example, turn off the heat for heating the pressure cooker 20 and do not open the sealed container 10 until the pressure cooker 20 and the green beans C are completely cooled.
한편, 생두가 고온인 상태에서 밀폐 용기로부터 생두를 꺼내는 경우, 생두에서 발생된 향이 증기와 함께 외부로 소실될 수 있다. 즉, 원두를 감온하지 않고, 대기중에 노출시키면 커피의 향이 약해질 수 있다. 그러나, 본 발명의 일 실시예에 따른 커피 제조 방법(S100)에서는 생두 감온 단계(S130)를 실시하여 원두의 향이 소실되지 않고 그대로 유지될 수 있다.On the other hand, when the green coffee beans are taken out from the airtight container while the green coffee beans are at a high temperature, the flavor generated from the green coffee beans may be lost to the outside together with the steam. That is, if the coffee beans are exposed to the air without temperature reduction, the aroma of coffee may be weakened. However, in the coffee manufacturing method ( S100 ) according to an embodiment of the present invention, the coffee bean flavor is not lost by performing the temperature reduction step ( S130 ) of the green beans, and can be maintained as it is.
한편, 본 발명의 일 실시예에 따른 커피 제조 방법(S100)은 생두 로스팅 단계(S140)를 포함할 수 있다. 생두 로스팅 단계(S140)는 쪄진 생두(C)를 로스팅하거나, 쪄진 생두(C)와 찌지 않은 생두(C)를 소정의 비율, 바람직하게는 1대1의 비율로 혼합할 수 있다. 생두 로스팅 단계(S140)는 생두 감온 단계(S130) 이후에 실시될 수 있다. 이러한 생두 로스팅 단계(S140)는 생두 감온 단계(S130) 이후 즉시 수행할 수 있고, 달리 쪄진 생두를 일정 기간 상온에서 공기에 노출된 상태 또는 밀폐된 상태로 두었다가 필요할 때 생두 로스팅 단계(S140)를 수행할 수 있다.Meanwhile, the coffee production method ( S100 ) according to an embodiment of the present invention may include a green coffee roasting step ( S140 ). In the green coffee roasting step ( S140 ), steamed green coffee beans (C) may be roasted, or steamed green beans (C) and non-steamed green beans (C) may be mixed in a predetermined ratio, preferably 1:1. The green coffee roasting step ( S140 ) may be performed after the green coffee temperature reduction step ( S130 ). This green coffee roasting step (S140) can be performed immediately after the green coffee temperature reduction step (S130). Alternatively, the steamed green coffee beans are exposed to air or sealed at room temperature for a certain period of time, and then the green coffee roasting step (S140) is performed when necessary. can do.
본 발명의 일 실시예에 따른 커피 제조 방법(S100)은 생두 찜 단계(S120)에서 우선적으로 생두(C)를 익혔으므로, 종래의 커피 제조 방법과 다르게 생두 로스팅 단계(S140)에서 오랜 시간동안 생두(C)를 로스팅하지 않아도 생두(C)가 충분히 익을 수 있다.In the coffee manufacturing method (S100) according to an embodiment of the present invention, since the green coffee beans (C) are preferentially cooked in the green bean steaming step ( S120 ), unlike the conventional coffee manufacturing method, the green coffee beans roasting step ( S140 ) takes a long time. Even if (C) is not roasted, the green beans (C) can be sufficiently cooked.
본 발명의 일 실시예에 따른 커피 제조 방법(S100)은 생두(C)를 쪄서 익힐 수 있다. 또한, 생두(C)가 밀폐된 상태에서 열이 가해지므로, 익어가는 생두(C)에서 발생되는 향이 대기중으로 날라가는 것을 방지하여 풍미가 향상될 수 있다.In the coffee manufacturing method ( S100 ) according to an embodiment of the present invention, the green beans (C) can be steamed. In addition, since heat is applied while the green coffee beans C are sealed, the flavor generated from the ripe green coffee beans C is prevented from being blown into the air, thereby improving flavor.
그리고, 본 발명의 일 실시예에 따른 커피 제조 방법(S100)은 생두(C)와 수분이 접촉되는 것을 방지하여 익은 원두에 수분이 과도하게 포함되어 커피의 맛이 약해지는 것도 방지할 수 있다.In addition, the coffee manufacturing method ( S100 ) according to an embodiment of the present invention prevents the green beans C from contacting moisture, thereby preventing the ripe coffee beans from containing excessive moisture and thus weakening the taste of the coffee.
또한, 본 발명의 일 실시예에 따른 커피 제조 방법(S100)은 생두(C)에 직접적으로 열을 가하지 않고 중탕 방식으로 찜으로써, 생두(C)를 태우지 않고 익힐 수 있다. 이와 같이 본 발명의 일 실시예에 따른 커피 제조 방법(S100)은 생두(C)를 쪄서 1차적으로 익힌 이후, 로스팅하면서 2차적으로 익힌 다음 커피를 제조할 수 있다.In addition, in the coffee manufacturing method ( S100 ) according to an embodiment of the present invention, the green beans (C) can be cooked without burning them by steaming them in a hot water method without directly applying heat to the coffee beans (C). As described above, in the coffee manufacturing method ( S100 ) according to an embodiment of the present invention, the green beans (C) are first cooked by steaming and then secondarily cooked while roasting, and then coffee can be prepared.
즉, 본 발명의 일 실시예에 따른 커피 제조 방법(S100)은 단순하게 생두(C)를 로스팅만 해서 커피를 제조하는 종래의 커피 제조 방법과 비교하여 제조 과정에서 생두(C)의 향이 소실되는 것을 방지할 수 있다. 따라서, 원두 본연의 풍미를 현저하게 향상시킬 수 있다.That is, in the coffee manufacturing method S100 according to an embodiment of the present invention, the flavor of the green beans C is lost during the manufacturing process compared to the conventional coffee manufacturing method in which coffee is prepared by simply roasting the green beans C. it can be prevented Therefore, the original flavor of the beans can be remarkably improved.
이상에서 본 발명의 여러 실시예에 대하여 설명하였으나, 지금까지 참조한 도면과 기재된 발명의 상세한 설명은 단지 본 발명의 예시적인 것으로서, 이는 단지 본 발명을 설명하기 위한 목적에서 사용된 것이지 의미 한정이나 특허청구범위에 기재된 본 발명의 범위를 제한하기 위하여 사용된 것은 아니다. 그러므로 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다. 따라서, 본 발명의 진정한 기술적 보호 범위는 첨부된 특허청구범위의 기술적 사상에 의해 정해져야 할 것이다.Although various embodiments of the present invention have been described above, the drawings and the detailed description of the described invention referenced so far are merely exemplary of the present invention, which are only used for the purpose of explaining the present invention and are not intended to limit meaning or claim claims. It is not intended to limit the scope of the invention described in the scope. Therefore, it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible therefrom. Accordingly, the true technical protection scope of the present invention should be defined by the technical spirit of the appended claims.
[부호의 설명][Explanation of code]
10: 밀폐 용기10: airtight container
20: 압력솥20: pressure cooker
30: 찜틀30: steam
S100: 커피 제조 방법S100: Coffee making method
S110: 생두 밀폐 단계S110: Green bean sealing step
S120: 생두 찜 단계S120: green bean steaming step
S130: 생두 감온 단계S130: Green coffee temperature reduction step
S140: 생두 로스팅 단계S140: green coffee roasting step

Claims (3)

  1. 생두를 용기에 담아 밀폐하는 생두 밀폐 단계;a green bean sealing step of sealing the green coffee beans in a container;
    상기 생두가 담겨진 용기를 찜기에 투입하여 찌는 생두 찜 단계; 및steaming green beans by putting the container containing the green beans into a steamer; and
    상기 생두가 상기 용기에 담긴 상태에서 감온하는 생두 감온 단계;를 포함하는 커피 제조 방법.and temperature-sensing the green coffee beans while the green coffee beans are contained in the container.
  2. 제1항에 있어서,According to claim 1,
    상기 생두 찜 단계에서는,In the steaming step,
    생두를 1기압 내지 4기압의 압력, 120도 내지 140도의 온도 및 20 내지 60분 동안 찌는 커피 제조 방법.A coffee production method in which green coffee beans are steamed for 20 to 60 minutes at a pressure of 1 to 4 atmospheres, a temperature of 120 to 140 degrees, and 20 to 60 minutes.
  3. 제1항 내지 제2항에 의해 쪄진 생두를 로스팅하거나, 쪄진 생두와 찌지 않은 생두를 소정의 비율로 혼합하여 로스팅하는 커피 제조 방법.A coffee manufacturing method comprising roasting the green coffee beans steamed according to claim 1 or 2, or mixing steamed green beans and non-steamed green beans in a predetermined ratio.
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KR101865225B1 (en) * 2017-08-10 2018-06-07 김병훈 Blending coffee manufacture method

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US5019413A (en) * 1989-10-28 1991-05-28 Jacobs Suchard Ag Process for improving the quality of Robusta coffee
JPH06303905A (en) * 1993-03-31 1994-11-01 Kraft General Foods Inc Method of enhancing quality of robust coffee bean
JP2000342182A (en) * 1999-06-01 2000-12-12 Pokka Corp Modification of coffee bean
WO2006080333A1 (en) * 2005-01-28 2006-08-03 Suntory Limited Method of processing chlorogenic acid-rich coffee beans
KR20190083380A (en) * 2018-01-03 2019-07-12 이차호 Process for producing aged coffee

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