KR102640738B1 - Coffee roasting methods - Google Patents
Coffee roasting methods Download PDFInfo
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- KR102640738B1 KR102640738B1 KR1020230148578A KR20230148578A KR102640738B1 KR 102640738 B1 KR102640738 B1 KR 102640738B1 KR 1020230148578 A KR1020230148578 A KR 1020230148578A KR 20230148578 A KR20230148578 A KR 20230148578A KR 102640738 B1 KR102640738 B1 KR 102640738B1
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- coffee beans
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- beans
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23F5/02—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
- A23F5/10—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
- 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
- A23F2200/00—Special features
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
본 발명은 콜롬비아 커피생두, 브라질 커피생두, 과테말라 커피생두 및 이디오피아 커피생두를 이용한 로스팅 방법을 제공한다.The present invention provides a roasting method using Colombian coffee beans, Brazilian coffee beans, Guatemalan coffee beans, and Ethiopian coffee beans.
Description
본 발명은 커피 로스팅 방법에 관한 것이다.The present invention relates to a coffee roasting method.
일반적으로 현대인들이 즐겨 먹는 커피 음료는 인스턴트 커피와 원두커피로 구분된다. 인스턴트 커피는 가열농축을 통한 분무건조방법이나 냉동농축을 통한 냉동건조방법으로 진행되어 제공되고 있다.In general, the coffee drinks enjoyed by modern people are divided into instant coffee and coffee beans. Instant coffee is provided using a spray drying method using heat concentration or a freeze drying method using freeze concentration.
커피는 커피콩을 가공하지 않은 상태를 생두라 하는데, 생두 자체는 특유의 비린 맛으로 인하여 음용하기에 적합하지 않으나, 생두를 볶아 구워내는 로스팅 작업을 거치게 되면 생두 세포의 조직이 파괴되며 들어있던 여러가지 성분들이 외부로 빠져나오면서 맛과 향을 나게 해서 우리가 알고 있는 갈색의 맛있는 원두로 변화된다. 그리고 상기 로스팅 작업의 다양한 관계로 커피의 맛과 풍미에 영향을 미치게 된다.Coffee in its unprocessed state is called green beans. The green beans themselves are not suitable for drinking due to their unique fishy taste, but when the green beans are roasted and roasted, the tissue of the green coffee beans is destroyed and various substances contained in them are destroyed. As the ingredients come out, they release taste and aroma, turning them into the brown, delicious coffee beans we know. And the various relationships between the roasting operations affect the taste and flavor of the coffee.
따라서, 커피생두를 로스팅기에 의해 로스팅된 원두커피(roasted coffee beans)는 원두를 배전하여 분쇄한 다음 뜨거운 물로 추출해서 먹는 커피인데, 향미가 우수한 것이 특징이어서 개인의 취향에 따라 원두의 종류를 선택하여 즐길 수 있기 때문에 많은 커피 애호가의 사랑을 받고 있는데, 커피는 기본적으로 기호 식품이기 때문에 영양가나 기능성보다는 향미를 즐기기 위하여 마시는데, 배전된 원두커피가 이런 목적에 잘 어울려 여러 나라에서 많은 양이 소비되고 있다. 그런데, 원두커피의 향미는 배전과정뿐만 아니라 원두의 분쇄과정에서도 손실되는 경우가 많아, 원두의 향미를 보다 오랫동안 즐기기 위한 원두커피 제조방법이 다양하게 제안되고 있는 실정이다.Therefore, roasted coffee beans, which are made by roasting green coffee beans using a roaster, are coffee that is consumed by roasting and grinding the coffee beans and then extracting them with hot water. It is characterized by an excellent flavor, so you can select the type of coffee beans according to your personal taste. Because it is easy to enjoy, it is loved by many coffee lovers. Since coffee is basically a food of choice, it is drunk to enjoy the flavor rather than nutritional value or functionality. Roasted coffee beans are well suited for this purpose and are consumed in large quantities in many countries. . However, the flavor of coffee beans is often lost not only during the roasting process but also during the grinding process of the coffee beans, so various methods for producing coffee beans are being proposed to enjoy the flavor of coffee beans for a longer period of time.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 커피 원두의 품질을 향상시키면서도 생산성과 에너지 효율성이 우수한 커피 로스팅 방법을 제공하는 것이다.The present invention was created to solve the above problems, and the purpose of the present invention is to provide a coffee roasting method with excellent productivity and energy efficiency while improving the quality of coffee beans.
본 발명의 과제는 이상에서 언급한 과제들로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
상기 목적을 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
콜롬비아 커피생두, 브라질 커피생두, 과테말라 커피생두 및 이디오피아 커피생두를 이용한 로스팅 방법을 제공한다.We provide a roasting method using Colombian coffee beans, Brazilian coffee beans, Guatemalan coffee beans, and Ethiopian coffee beans.
또한, 상기 로스팅 방법은,In addition, the roasting method is,
콜롬비아 커피생두 28-32 중량부, 브라질 커피생두 28-32 중량부, 과테말라 커피생두 18-22 중량부 및 이디오피아 커피생두 18-22 중량부를 혼합하여 혼합생두를 제조하는 단계;Preparing mixed green beans by mixing 28-32 parts by weight of Colombian green coffee beans, 28-32 parts by weight of Brazilian coffee beans, 18-22 parts by weight of Guatemalan green coffee beans, and 18-22 parts by weight of Ethiopian green coffee beans;
상기 혼합생두의 이물질을 걸러내는 단계;Filtering out foreign substances from the mixed green coffee beans;
이물질을 걸러낸 혼합생두를 190-192℃의 온도로 예열된 로스터기에 넣고, 가스압력 0.6-0.7 kpa에서 19-21분 동안 로스팅하는 단계; 및Putting the mixed green beans from which foreign substances have been filtered out into a roaster preheated to a temperature of 190-192°C and roasting them for 19-21 minutes at a gas pressure of 0.6-0.7 kpa; and
로스팅한 혼합생두를 배출하여 냉각하는 단계;를 포함하는 것을 특징으로 한다.Discharging and cooling the roasted mixed green beans.
또한, 본 발명은In addition, the present invention
복분자잎 및 대나무잎을 세척하여 준비하는 단계; 준비한 복분자잎 및 대나무잎을 118-122℃의 온도에서 8-12분 동안 가열처리하는 단계; 가열처리한 복분자잎 및 대나무잎을 분쇄하고, 3:2의 중량비율로 혼합하여 제1 혼합물을 제조하고, 상기 제1 혼합물 38-42 중량부 및 정제수 58-62 중량부를 혼합하여 잎혼합물을 제조하는 단계; 상기 잎혼합물을 78-82℃ 온도로 가열하여 4-6분 유지하고, 냉각하는 단계; 냉각 후 마쇄하고, 마쇄하여 얻은 마쇄물을 압착기를 이용하여 23-27 kg/cm2의 압력으로 추출하여 추출용액을 제조하는 단계; 및 상기 추출용액을 진공농축기로 농축하는 단계;를 포함하는 농축액을 제조하는 단계;Preparing by washing bokbunja leaves and bamboo leaves; Heat-treating the prepared bokbunja leaves and bamboo leaves at a temperature of 118-122°C for 8-12 minutes; Heat-treated bokbunja leaves and bamboo leaves were pulverized and mixed at a weight ratio of 3:2 to prepare a first mixture, and a leaf mixture was prepared by mixing 38-42 parts by weight of the first mixture and 58-62 parts by weight of purified water. steps; Heating the leaf mixture to a temperature of 78-82°C, maintaining it for 4-6 minutes, and cooling; Grinding after cooling, and extracting the ground product obtained by grinding at a pressure of 23-27 kg/cm 2 using a press to prepare an extraction solution; and concentrating the extraction solution using a vacuum concentrator; preparing a concentrate including;
스테비아잎을 세척하는 단계; 세척한 스테비아잎을 48-52℃의 온도에서 4-6시간 동안 건조한 후, 분쇄하여 스테비아잎분말을 제조하는 단계; 상기 스테비아잎분말 8-12 중량부 및 정제수 88-92 중량부를 혼합하고 88-92℃의 온도에서 10-14시간 동안 추출하여 스테비아잎추출액을 제조하는 단계; 상기 스테비아잎추출액을 여과하여 여과액을 얻는 단계; 및 상기 농축액 68-72 중량부 및 상기 여과액 28-32 중량부를 혼합하는 단계;를 포함하는 침지액을 제조하는 단계; Washing stevia leaves; Preparing stevia leaf powder by drying the washed stevia leaves at a temperature of 48-52°C for 4-6 hours and then pulverizing them; Preparing a stevia leaf extract by mixing 8-12 parts by weight of the stevia leaf powder and 88-92 parts by weight of purified water and extracting at a temperature of 88-92°C for 10-14 hours; Obtaining a filtrate by filtering the stevia leaf extract; and mixing 68-72 parts by weight of the concentrate and 28-32 parts by weight of the filtrate; preparing an immersion liquid including;
호두 및 강황을 세척하여 준비하는 단계; 준비한 호두 및 강황을 118-122℃의 온도에서 8-12분 동안 가열처리하는 단계; 가열처리한 호두 및 강황을 분쇄하고, 1:1의 중량비율로 혼합하여 제2 혼합물을 제조하는 단계; 상기 제2 혼합물 및 헥산을 혼합하고, 28-32℃의 온도에서 2-4일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과하고 감압농축한 후 원심분리하여 이물질을 제거한 후, 감압증류하는 단계;를 포함하는 추출오일을 제조하는 단계;Preparing walnuts and turmeric by washing them; Heat treating the prepared walnuts and turmeric at a temperature of 118-122°C for 8-12 minutes; Preparing a second mixture by grinding heat-treated walnuts and turmeric and mixing them at a weight ratio of 1:1; Preparing an extract by mixing the second mixture and hexane and stirring for 2-4 days at a temperature of 28-32°C; and filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and distilling it under reduced pressure;
콜롬비아 커피생두 28-32 중량부, 브라질 커피생두 28-32 중량부, 과테말라 커피생두 18-22 중량부 및 이디오피아 커피생두 18-22 중량부를 혼합하여 혼합생두를 제조하는 단계;Preparing mixed green beans by mixing 28-32 parts by weight of Colombian green coffee beans, 28-32 parts by weight of Brazilian coffee beans, 18-22 parts by weight of Guatemalan green coffee beans, and 18-22 parts by weight of Ethiopian green coffee beans;
상기 혼합생두의 이물질을 걸러내는 단계;Filtering out foreign substances from the mixed green coffee beans;
이물질을 걸러낸 혼합생두를 침지액에 침지하고, 28-32℃의 온도에서 2-4시간 동안 숙성하는 단계;Immersing the mixed green beans from which foreign substances have been filtered out in a steeping liquid and maturing them at a temperature of 28-32°C for 2-4 hours;
숙성한 혼합생두를 190-192℃의 온도로 예열된 로스터기에 넣고, 가스압력 0.6-0.7 kpa에서 19-21분 동안 로스팅하는 단계; 및Putting the aged mixed green beans into a roaster preheated to a temperature of 190-192°C and roasting them for 19-21 minutes at a gas pressure of 0.6-0.7 kpa; and
로스팅한 혼합생두를 배출하고, 배출한 혼합생두를 교반기에 넣고, 추출오일을 도포하며 냉각하는 단계;를 포함하는 로스팅 방법을 제공한다.Discharging the roasted mixed green beans, placing the discharged mixed green beans into a stirrer, applying extraction oil, and cooling.
본 발명에 따른 커피 로스팅 방법은 커피 원두의 품질을 향상시키면서도 생산성과 에너지 효율성이 우수하다. 또한, 커피 원두의 풍미와 향기를 향상시키고, 쓴맛을 최소화하여 부드럽고 균형잡힌 커피를 얻을 수 있다.The coffee roasting method according to the present invention improves the quality of coffee beans while providing excellent productivity and energy efficiency. In addition, it improves the flavor and aroma of coffee beans and minimizes bitterness to obtain smooth, balanced coffee.
이하에서는 다양한 실시예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시예는 다양하게 변형될 수 있다. 특정한 실시예가 상세한 설명에서 자세하게 설명될 수 있다. 그러나 개시된 특정한 실시 예는 다양한 실시예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 개시된 특정 실시예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, various embodiments will be described in more detail. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.
1차, 2차, 제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.
본 명세서에서, '포함한다' 또는 '가지다' 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 '연결되어' 있다거나 '접속되어' 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 '직접 연결되어' 있다거나 '직접 접속되어' 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.
본 발명은This invention
콜롬비아 커피생두, 브라질 커피생두, 과테말라 커피생두 및 이디오피아 커피생두를 이용한 로스팅 방법을 제공한다.We provide a roasting method using Colombian coffee beans, Brazilian coffee beans, Guatemalan coffee beans, and Ethiopian coffee beans.
이하, 본 발명에 따른 로스팅 방법에 대하여 상세히 설명한다.Hereinafter, the roasting method according to the present invention will be described in detail.
본 발명에 따른 로스팅 방법은 콜롬비아 커피생두, 브라질 커피생두, 과테말라 커피생두 및 이디오피아 커피생두를 이용하는 것을 특징으로 한다.The roasting method according to the present invention is characterized by using Colombian coffee beans, Brazilian coffee beans, Guatemalan green coffee beans, and Ethiopian coffee beans.
콜롬비아 커피원두는 부드러운 신맛과 함께 진한 초콜릿 향이나 캐러멜 향이 나는 단맛을 제공한다.Colombian coffee beans provide a sweet taste with a rich chocolate or caramel flavor along with a mild sour taste.
브라질 커피원두는 맛이 풍부하며 중후하고 균형된 맛을 제공한다.Brazilian coffee beans are rich in flavor and provide a profound and balanced taste.
과테말라 원두는 기분 좋은 산미와 바디감을 가지며, 동시에 은은한 과일향을 제공한다.Guatemalan coffee beans have pleasant acidity and body, while providing a subtle fruity flavor.
이디오피아 커피원두는 톡 쏘는 듯한 와인 같은 신맛과 과일향, 꽃향, 초콜릿향을 제공한다.Ethiopian coffee beans provide a tangy, wine-like sour taste and fruity, floral, and chocolate aromas.
상기 로스팅 방법은 콜롬비아 커피생두 28-32 중량부, 브라질 커피생두 28-32 중량부, 과테말라 커피생두 18-22 중량부 및 이디오피아 커피생두 18-22 중량부를 이용하여 수행되는 것이 바람직하다.The roasting method is preferably performed using 28-32 parts by weight of Colombian green coffee beans, 28-32 parts by weight of Brazilian coffee beans, 18-22 parts by weight of Guatemalan green coffee beans, and 18-22 parts by weight of Ethiopian green coffee beans.
또한, 상기 로스팅 방법은,In addition, the roasting method is,
콜롬비아 커피생두 28-32 중량부, 브라질 커피생두 28-32 중량부, 과테말라 커피생두 18-22 중량부 및 이디오피아 커피생두 18-22 중량부를 혼합하여 혼합생두를 제조하는 단계;Preparing mixed green beans by mixing 28-32 parts by weight of Colombian green coffee beans, 28-32 parts by weight of Brazilian coffee beans, 18-22 parts by weight of Guatemalan green coffee beans, and 18-22 parts by weight of Ethiopian green coffee beans;
상기 혼합생두의 이물질을 걸러내는 단계;Filtering out foreign substances from the mixed green coffee beans;
이물질을 걸러낸 혼합생두를 190-192℃의 온도로 예열된 로스터기에 넣고, 가스압력 0.6-0.7 kpa에서 19-21분 동안 로스팅하는 단계; 및Putting the mixed green beans from which foreign substances have been filtered out into a roaster preheated to a temperature of 190-192°C and roasting them for 19-21 minutes at a gas pressure of 0.6-0.7 kpa; and
로스팅한 혼합생두를 배출하여 냉각하는 단계;를 포함하는 것이 바람직하다.It is preferable to include a step of discharging and cooling the roasted mixed green beans.
먼저, 콜롬비아 커피생두 28-32 중량부, 브라질 커피생두 28-32 중량부, 과테말라 커피생두 18-22 중량부 및 이디오피아 커피생두 18-22 중량부를 혼합하여 혼합생두를 제조한다. 상기와 같은 함량으로 커피생두를 배합함으로써 기호성이 높은 커피원두를 제조할 수 있다.First, mixed green coffee beans are prepared by mixing 28-32 parts by weight of Colombian green coffee beans, 28-32 parts by weight of Brazilian coffee beans, 18-22 parts by weight of Guatemalan green coffee beans, and 18-22 parts by weight of Ethiopian coffee beans. By mixing green coffee beans at the above content, coffee beans with high palatability can be produced.
다음, 상기 혼합생두의 이물질을 걸러낸다. 핸디픽 작업을 통해 걸러내는 것이 바람직하다.Next, foreign substances in the mixed green coffee beans are filtered out. It is desirable to filter it out through handpicking.
다음, 이물질을 걸러낸 혼합생두를 190-192℃의 온도로 예열된 로스터기에 넣고, 가스압력 0.6-0.7 kpa에서 19-21분 동안 로스팅한다.Next, the mixed green beans with foreign substances filtered out are placed in a roaster preheated to a temperature of 190-192°C and roasted for 19-21 minutes at a gas pressure of 0.6-0.7 kpa.
본 발명에 따른 로스팅 방법은 상기와 같이 저온에서 로스팅 시간을 상대적으로 길게 수행하여 지속적인 연장된 시간 동안 로스팅을 수행한다. 저온에서 로스팅 시간을 길게 수행하여 커피 원두 내부의 복합 화학 변화를 더욱 활발히 일어나게 한다. 이에 따라 커피 원두의 풍미와 향기를 향상시키고, 쓴맛을 최소화하고 부드럽고 균형잡힌 커피 원두를 제조할 수 있다.In the roasting method according to the present invention, as described above, the roasting time is relatively long at a low temperature and roasting is performed continuously for an extended period of time. By performing a long roasting time at a low temperature, complex chemical changes within the coffee beans occur more actively. Accordingly, the flavor and aroma of coffee beans can be improved, bitterness can be minimized, and smooth and balanced coffee beans can be produced.
다음, 로스팅한 혼합생두를 배출하여 냉각한다.Next, the roasted mixed green beans are discharged and cooled.
또한, 본 발명은In addition, the present invention
복분자잎 및 대나무잎을 세척하여 준비하는 단계; 준비한 복분자잎 및 대나무잎을 118-122℃의 온도에서 8-12분 동안 가열처리하는 단계; 가열처리한 복분자잎 및 대나무잎을 분쇄하고, 3:2의 중량비율로 혼합하여 제1 혼합물을 제조하고, 상기 제1 혼합물 38-42 중량부 및 정제수 58-62 중량부를 혼합하여 잎혼합물을 제조하는 단계; 상기 잎혼합물을 78-82℃ 온도로 가열하여 4-6분 유지하고, 냉각하는 단계; 냉각 후 마쇄하고, 마쇄하여 얻은 마쇄물을 압착기를 이용하여 23-27 kg/cm2의 압력으로 추출하여 추출용액을 제조하는 단계; 및 상기 추출용액을 진공농축기로 농축하는 단계;를 포함하는 농축액을 제조하는 단계;Preparing by washing bokbunja leaves and bamboo leaves; Heat-treating the prepared bokbunja leaves and bamboo leaves at a temperature of 118-122°C for 8-12 minutes; Heat-treated bokbunja leaves and bamboo leaves were pulverized and mixed at a weight ratio of 3:2 to prepare a first mixture, and a leaf mixture was prepared by mixing 38-42 parts by weight of the first mixture and 58-62 parts by weight of purified water. steps; Heating the leaf mixture to a temperature of 78-82°C, maintaining it for 4-6 minutes, and cooling; Grinding after cooling, and extracting the ground product obtained by grinding at a pressure of 23-27 kg/cm 2 using a press to prepare an extraction solution; and concentrating the extraction solution using a vacuum concentrator; preparing a concentrate including;
스테비아잎을 세척하는 단계; 세척한 스테비아잎을 48-52℃의 온도에서 4-6시간 동안 건조한 후, 분쇄하여 스테비아잎분말을 제조하는 단계; 상기 스테비아잎분말 8-12 중량부 및 정제수 88-92 중량부를 혼합하고 88-92℃의 온도에서 10-14시간 동안 추출하여 스테비아잎추출액을 제조하는 단계; 상기 스테비아잎추출액을 여과하여 여과액을 얻는 단계; 및 상기 농축액 68-72 중량부 및 상기 여과액 28-32 중량부를 혼합하는 단계;를 포함하는 침지액을 제조하는 단계; Washing stevia leaves; Preparing stevia leaf powder by drying the washed stevia leaves at a temperature of 48-52°C for 4-6 hours and then pulverizing them; Preparing a stevia leaf extract by mixing 8-12 parts by weight of the stevia leaf powder and 88-92 parts by weight of purified water and extracting at a temperature of 88-92°C for 10-14 hours; Obtaining a filtrate by filtering the stevia leaf extract; and mixing 68-72 parts by weight of the concentrate and 28-32 parts by weight of the filtrate; preparing an immersion liquid including;
호두 및 강황을 세척하여 준비하는 단계; 준비한 호두 및 강황을 118-122℃의 온도에서 8-12분 동안 가열처리하는 단계; 가열처리한 호두 및 강황을 분쇄하고, 1:1의 중량비율로 혼합하여 제2 혼합물을 제조하는 단계; 상기 제2 혼합물 및 헥산을 혼합하고, 28-32℃의 온도에서 2-4일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과하고 감압농축한 후 원심분리하여 이물질을 제거한 후, 감압증류하는 단계;를 포함하는 추출오일을 제조하는 단계;Preparing walnuts and turmeric by washing them; Heat treating the prepared walnuts and turmeric at a temperature of 118-122°C for 8-12 minutes; Preparing a second mixture by grinding heat-treated walnuts and turmeric and mixing them at a weight ratio of 1:1; Preparing an extract by mixing the second mixture and hexane and stirring for 2-4 days at a temperature of 28-32°C; and filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and distilling it under reduced pressure;
콜롬비아 커피생두 28-32 중량부, 브라질 커피생두 28-32 중량부, 과테말라 커피생두 18-22 중량부 및 이디오피아 커피생두 18-22 중량부를 혼합하여 혼합생두를 제조하는 단계;Preparing mixed green beans by mixing 28-32 parts by weight of Colombian green coffee beans, 28-32 parts by weight of Brazilian coffee beans, 18-22 parts by weight of Guatemalan green coffee beans, and 18-22 parts by weight of Ethiopian green coffee beans;
상기 혼합생두의 이물질을 걸러내는 단계;Filtering out foreign substances from the mixed green coffee beans;
이물질을 걸러낸 혼합생두를 침지액에 침지하고, 28-32℃의 온도에서 2-4시간 동안 숙성하는 단계;Immersing the mixed green beans from which foreign substances have been filtered out in a steeping liquid and maturing them at a temperature of 28-32°C for 2-4 hours;
숙성한 혼합생두를 190-192℃의 온도로 예열된 로스터기에 넣고, 가스압력 0.6-0.7 kpa에서 19-21분 동안 로스팅하는 단계; 및Putting the aged mixed green beans into a roaster preheated to a temperature of 190-192°C and roasting them for 19-21 minutes at a gas pressure of 0.6-0.7 kpa; and
로스팅한 혼합생두를 배출하고, 배출한 혼합생두를 교반기에 넣고, 추출오일을 도포하며 냉각하는 단계;를 포함하는 로스팅 방법을 제공한다.Discharging the roasted mixed green beans, placing the discharged mixed green beans into a stirrer, applying extraction oil, and cooling.
이하, 본 발명에 따른 로스팅 방법에 대하여 각 단계별로 상세히 설명한다.Hereinafter, the roasting method according to the present invention will be described in detail in each step.
먼저, 본 발명에 따른 로스팅 방법은 농축액을 제조하는 단계를 포함한다. 상기 농축액을 제조하는 단계는, 복분자잎 및 대나무잎을 세척하여 준비하는 단계; 준비한 복분자잎 및 대나무잎을 118-122℃의 온도에서 8-12분 동안 가열처리하는 단계; 가열처리한 복분자잎 및 대나무잎을 분쇄하고, 3:2의 중량비율로 혼합하여 제1 혼합물을 제조하고, 상기 제1 혼합물 38-42 중량부 및 정제수 58-62 중량부를 혼합하여 잎혼합물을 제조하는 단계; 상기 잎혼합물을 78-82℃ 온도로 가열하여 4-6분 유지하고, 냉각하는 단계; 냉각 후 마쇄하고, 마쇄하여 얻은 마쇄물을 압착기를 이용하여 23-27 kg/cm2의 압력으로 추출하여 추출용액을 제조하는 단계; 및 상기 추출용액을 진공농축기로 농축하는 단계;를 포함한다.First, the roasting method according to the present invention includes the step of preparing a concentrate. The step of preparing the concentrate includes washing and preparing bokbunja leaves and bamboo leaves; Heat-treating the prepared bokbunja leaves and bamboo leaves at a temperature of 118-122°C for 8-12 minutes; Heat-treated bokbunja leaves and bamboo leaves were pulverized and mixed at a weight ratio of 3:2 to prepare a first mixture, and a leaf mixture was prepared by mixing 38-42 parts by weight of the first mixture and 58-62 parts by weight of purified water. steps; Heating the leaf mixture to a temperature of 78-82°C, maintaining it for 4-6 minutes, and cooling; Grinding after cooling, and extracting the ground product obtained by grinding at a pressure of 23-27 kg/cm 2 using a press to prepare an extraction solution; and concentrating the extraction solution using a vacuum concentrator.
본 발명에서는 침지액을 이용하여 숙성된 생두를 사용해 로스팅한다. 이때, 침지액은 복분자잎 및 대나무잎을 이용하여 제조되는 농축액을 포함한다.In the present invention, roasting is performed using green coffee beans aged using an immersion liquid. At this time, the immersion liquid includes a concentrate prepared using bokbunja leaves and bamboo leaves.
복분자(Rubus occidentalis)는 장미과의 낙엽관목이며 우리나라 남부 및 중부지방에서 재배되고, 6월 중순에서 7∼8월에 열매가 성숙되는데 둥글고 붉은색으로 익은 후 검붉은 색으로 완숙되어 단맛과 신맛, 독특한 향을 가지고 있으며, 인과 철, 칼륨, 유기산과 비타민 C가 많이 함유하여 있으며, phenol 화합물들로 kaemferol, sanguiin H-5, 3-Ο-β-D-glucuronide, Quercetin, ferulic acid, coumaric acid, caffeic acid, rutin, luteolin 등이 보고 되었다. 복분자 나무에 관한 연구로는 잎과 줄기로부터 tannin 및 flavonoids 화합물 등에 관해 보고되어 있다.Rubus occidentalis is a deciduous shrub of the Rosaceae family and is cultivated in the southern and central regions of Korea. The fruit matures from mid-June to July-August. It is round and red when ripe, then dark red when fully ripe, and has a sweet, sour taste and a unique flavor. It has a scent and contains a lot of phosphorus, iron, potassium, organic acids, and vitamin C. The phenol compounds include kaemferol, sanguiin H-5, 3-Ο-β-D-glucuronide, Quercetin, ferulic acid, coumaric acid, and caffeic. Acid, rutin, luteolin, etc. have been reported. Research on bokbunja trees has reported tannin and flavonoid compounds from leaves and stems.
대나무잎(Bambusae Folium)은 벼과(Gramineae)에 속하는 대나무 속 및 조릿대 속 식물의 잎을 말한다. 한방에서는 분죽(Phyllostachys nigra var. henenis Stapf), 왕대(Phyllostachys bambusoides S. et Z), 조릿대(Sasa borealis (Hackel) Makino), 섬조릿대(Sasa kurilensis (Rupr.) Makino et Shibata), 제주조릿대(Sasa quelpaertensis Nakai) 등의 여러 종이 함께 쓰인다. 약재로 사용되는 잎은 좁은 침형으로서, 길이는 7-15 cm, 너비는 1-2 cm이고 한쪽 끝이 뾰족하고 다른 한쪽은 엽병이 붙어 있다. 전체적으로 녹색을 나타내고 뒷면은 담녹색이며 기부에서 미모를 볼 수도 있다. 한방에서는 소염, 유산, 발한 등의 치료목적으로 사용되어 왔으며, 고혈압, 동맥경화, 심혈관계질환 및 항암효과가 일부 알려졌다. 대나무잎의 성분으로는 아룬도인(arundoin), 실리드린(cylindrin), 타락세롤(taraxerol), 프리에델린(friedelin) 등이 알려져 있으며, 이 외에도 당류, 아미노산류, 비타민류 등이 함유되어 있다.Bamboo leaves (Bambusae Folium) refer to the leaves of plants of the genus Bamboo and Siberia belonging to the Gramineae family. In oriental medicine, Phyllostachys nigra var. henenis Stapf, Phyllostachys bambusoides S. et Z, Sasa borealis (Hackel) Makino, Sasa kurilensis (Rupr.) Makino et Shibata), and Jeju bamboo (Sasa) are used in oriental medicine. Several species such as quelpaertensis Nakai are used together. The leaves used as medicine are narrow needle-shaped, 7-15 cm long and 1-2 cm wide, with a pointed end at one end and a petiole attached to the other. It is green overall, the back is light green, and its beauty can be seen at the base. In oriental medicine, it has been used for treatment purposes such as anti-inflammatory, miscarriage, and sweating, and its effects on hypertension, arteriosclerosis, cardiovascular disease, and anticancer are known to be some. Bamboo leaves are known to contain arundoin, cylindrin, taraxerol, and friedelin, and they also contain sugars, amino acids, and vitamins.
본 발명에서는 복분자잎과 대나무잎을 이용하여 제조되는 농축액을 이용해 커피생두를 숙성하여 독특한 향미를 약화시키고, 진한 초콜릿 향, 캐러멜 향 등 기호성이 높은 향을 향상시켜 기호성을 향상시킨다.In the present invention, green coffee beans are aged using a concentrate prepared using bokbunja leaves and bamboo leaves to weaken the unique flavor and improve palatability by enhancing highly desirable aromas such as rich chocolate aroma and caramel aroma.
다음으로, 본 발명에 따른 로스팅 방법은 침지액을 제조하는 단계를 포함한다. 상기 침지액을 제조하는 단계는, 스테비아잎을 세척하는 단계; 세척한 스테비아잎을 48-52℃의 온도에서 4-6시간 동안 건조한 후, 분쇄하여 스테비아잎분말을 제조하는 단계; 상기 스테비아잎분말 8-12 중량부 및 정제수 88-92 중량부를 혼합하고 88-92℃의 온도에서 10-14시간 동안 추출하여 스테비아잎추출액을 제조하는 단계; 상기 스테비아잎추출액을 여과하여 여과액을 얻는 단계; 및 상기 농축액 68-72 중량부 및 상기 여과액 28-32 중량부를 혼합하는 단계;를 포함한다.Next, the roasting method according to the present invention includes the step of preparing an immersion liquid. Preparing the steeping liquid includes washing stevia leaves; Preparing stevia leaf powder by drying the washed stevia leaves at a temperature of 48-52°C for 4-6 hours and then pulverizing them; Preparing a stevia leaf extract by mixing 8-12 parts by weight of the stevia leaf powder and 88-92 parts by weight of purified water and extracting at a temperature of 88-92°C for 10-14 hours; Obtaining a filtrate by filtering the stevia leaf extract; and mixing 68-72 parts by weight of the concentrate and 28-32 parts by weight of the filtrate.
스테비아잎에는 주요한 감미성분으로 스테비오사이드(stevioside)를 전초 무게 대비 6 내지 7% 함유하고 있는데, 스테비오사이드의 함유율은 개체에 따라 차이가 크다. 스테비오사이드는 감미도가 설탕의 250배이며, 비발암성 혹은 무칼로리의 당 대체 감미료로서 해산품, 피클 야채, 디저트, 음료와 과자류 등에 사용되고 있으며, 비만, 당뇨병, 심장병, 고혈압, 고지혈증 등의 성인병 환자 및 충치 환자들에게 저혈당 감미료로 각광받고 있다.Stevia leaves contain stevioside, a major sweetening ingredient, at 6 to 7% of the total weight of the whole plant, and the content of stevioside varies greatly depending on the individual. Stevioside has a sweetness 250 times that of sugar, and is a non-carcinogenic or non-caloric sugar substitute sweetener that is used in seafood, pickled vegetables, desserts, beverages, and confectionery. It is used for patients with adult diseases such as obesity, diabetes, heart disease, high blood pressure, and hyperlipidemia. It is gaining popularity as a low-glycemic sweetener for patients with tooth decay.
본 발명에서는 스테비아잎으로부터 추출한 추출액을 적용하되 상기 농축액과 혼합하여 적용함으로써 영양성분을 제공하며, 은은한 단맛을 제공하여 기호성을 향상시킬 수 있다.In the present invention, the extract extracted from stevia leaves is applied and mixed with the concentrate to provide nutrients and improve palatability by providing a subtle sweet taste.
다음으로, 본 발명에 따른 로스팅 방법은 추출오일을 제조하는 단계를 포함한다. 상기 추출오일을 제조하는 단계는, 호두 및 강황을 세척하여 준비하는 단계; 준비한 호두 및 강황을 118-122℃의 온도에서 8-12분 동안 가열처리하는 단계; 가열처리한 호두 및 강황을 분쇄하고, 1:1의 중량비율로 혼합하여 제2 혼합물을 제조하는 단계; 상기 제2 혼합물 및 헥산을 혼합하고, 28-32℃의 온도에서 2-4일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과하고 감압농축한 후 원심분리하여 이물질을 제거한 후, 감압증류하는 단계;를 포함한다.Next, the roasting method according to the present invention includes the step of producing extracted oil. The step of preparing the extracted oil includes washing and preparing walnuts and turmeric; Heat treating the prepared walnuts and turmeric at a temperature of 118-122°C for 8-12 minutes; Preparing a second mixture by grinding heat-treated walnuts and turmeric and mixing them at a weight ratio of 1:1; Preparing an extract by mixing the second mixture and hexane and stirring for 2-4 days at a temperature of 28-32°C; And filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and distilling it under reduced pressure.
호두(walnut)는 호두 열매의 씨앗으로 원래는 호도(胡桃)로 생긴 것은 복숭아 씨앗과 닮았는데 오랑캐(胡) 나라에서 들어온 복숭아(桃)라 하여 붙여진 이름이다. 호두의 주요 성분은 수분 3.5%, 단백질 15.4%, 지질 66,7%, 당질 9.8%, 섬유소 2.8%, 회분 1.8%, 칼슘 92mg%, 인 332mg%, 철 2.2mg%, 나트륨, 5mg%, 칼륨 368mg%, 비타민 B1 0.24mg%, B2 0.09mg%, 나이아신(niacin) 1.1mg% 함유되어 있으며, 단백질의 50%이상이 글루텔린(glutelin), 트립토판(tryptophan) 및 리신(lysine)이 풍부하게 함유되어 있다. 호두에 포함되어 있는 불포화 필수 지방산은 알파리놀렌산으로 콜레스테롤 수치를 낮추어 뇌졸중, 고혈압, 심근 경색 등 심혈관계 질환의 예방이나 노화방지 등에 좋은 효과가 있다.Walnut is the seed of the walnut fruit. It was originally called a walnut, but it resembles a peach seed, and its name was given to it because it was a peach that was introduced from the country of barbarians. The main ingredients of walnuts are moisture 3.5%, protein 15.4%, lipid 66.7%, carbohydrate 9.8%, fiber 2.8%, ash 1.8%, calcium 92mg%, phosphorus 332mg%, iron 2.2mg%, sodium, 5mg%, potassium. Contains 368mg%, vitamin B1 0.24mg%, B2 0.09mg%, niacin 1.1mg%, and more than 50% of the protein is rich in glutelin, tryptophan, and lysine. It is done. The unsaturated essential fatty acid contained in walnuts is alpha-linolenic acid, which is effective in lowering cholesterol levels and preventing cardiovascular diseases such as stroke, high blood pressure, and myocardial infarction, as well as anti-aging.
강황(Curcuma longa L)은 여러해살이풀 강황(Curcuma aromatic SALISB.)의 뿌리줄기이다. 약리작용으로는 담즙 분비 촉진 작용, 자궁 흥분 작용, 혈압강하 작용, 진통 작용 등이 알려져 있다. 황색포도상구균, 진균 등의 발육을 억제하는 작용이 있으며, 고지혈증을 감소시키는 효과가 증명되어 있다. 강황은 중국 남부에서부터 동남아시아에 이르는 비가 많이 오는 아열대 지방에서 주로 재배된다. 남아시아와 동남아시아의 숲 지대에서는 야생으로도 많이 자란다. 강황에는 정유성분이 4.5%가 함유되어 있으며, 주성분으로 turmerone, zingerene, phellandrene, cineole 등이 있다.Curcuma longa L is the rhizome of the perennial plant Curcuma aromatic SALISB. Its pharmacological effects include promoting bile secretion, stimulating the uterus, lowering blood pressure, and analgesic effects. It has the effect of suppressing the growth of Staphylococcus aureus and fungi, and has been proven to be effective in reducing hyperlipidemia. Turmeric is mainly grown in rainy subtropical regions from southern China to Southeast Asia. It also grows wild in forest areas of South and Southeast Asia. Turmeric contains 4.5% of essential oil components, and its main components include turmerone, zingerene, phellandrene, and cineole.
본 발명에서는 호두와 강황을 이용하여 제조되는 추출오일을 로스팅에 적용하되, 로스팅을 완료하고 배출된 원두를 냉각할 때 냉각을 빠르게 시킴과 동시에 영양성분 공급과 풍미, 향미를 향상시키기 위해 도입한다.In the present invention, the extracted oil prepared using walnuts and turmeric is applied to roasting, and is introduced to speed up cooling when cooling the discharged coffee beans after completing the roasting, while also improving the supply of nutrients and flavor and aroma.
다음으로, 본 발명에 따른 로스팅 방법은 콜롬비아 커피생두 28-32 중량부, 브라질 커피생두 28-32 중량부, 과테말라 커피생두 18-22 중량부 및 이디오피아 커피생두 18-22 중량부를 혼합하여 혼합생두를 제조하는 단계를 포함한다.Next, the roasting method according to the present invention is to prepare mixed green beans by mixing 28-32 parts by weight of Colombian green coffee beans, 28-32 parts by weight of Brazilian coffee beans, 18-22 parts by weight of Guatemalan green coffee beans, and 18-22 parts by weight of Ethiopian green coffee beans. Including manufacturing steps.
상기 단계에서는 혼합생두를 제조한다.In this step, mixed green coffee beans are manufactured.
다음으로, 본 발명에 따른 로스팅 방법은 상기 혼합생두의 이물질을 걸러내는 단계를 포함한다.Next, the roasting method according to the present invention includes the step of filtering out foreign substances from the mixed green coffee beans.
상기 단계에서는 혼합생두에서 이물질을 걸러낸다.In this step, foreign substances are filtered out from the mixed green coffee beans.
다음으로, 본 발명에 따른 로스팅 방법은 이물질을 걸러낸 혼합생두를 침지액에 침지하고, 28-32℃의 온도에서 2-4시간 동안 숙성하는 단계를 포함한다.Next, the roasting method according to the present invention includes the step of immersing the mixed green beans from which foreign substances have been filtered out in an immersion liquid and maturing them at a temperature of 28-32°C for 2-4 hours.
상기 단계에서는 상기에서 제조한 침지액에 혼합생두를 침지하여 숙성한다.In this step, the mixed green beans are immersed in the immersion solution prepared above and aged.
상기 숙성 과정을 통해 일부 독특하나 불쾌할 수 있는 향미를 약화시키고, 상대적으로 진한 초콜릿 향, 캐러멜 향 등 기호성이 높은 향을 향상시켜 기호성을 향상시킨다.Through the aging process, some unique but potentially unpleasant flavors are weakened, and highly palatable flavors such as relatively strong chocolate and caramel flavors are enhanced to improve palatability.
다음으로, 본 발명에 따른 로스팅 방법은 숙성한 혼합생두를 190-192℃의 온도로 예열된 로스터기에 넣고, 가스압력 0.6-0.7 kpa에서 19-21분 동안 로스팅하는 단계를 포함한다.Next, the roasting method according to the present invention includes the step of placing the aged mixed green beans in a roaster preheated to a temperature of 190-192°C and roasting them at a gas pressure of 0.6-0.7 kpa for 19-21 minutes.
상기 단계에서는 저온에서 로스팅 시간을 상대적으로 길게 수행하여 지속적인 연장된 시간 동안 로스팅을 수행한다. 저온에서 로스팅 시간을 길게 수행하여 커피 원두 내부의 복합 화학 변화를 더욱 활발히 일어나게 한다. 이에 따라 커피 원두의 풍미와 향기를 향상시키고, 쓴맛을 최소화하고 부드럽고 균형잡힌 커피 원두를 제조할 수 있다.In this step, the roasting time is relatively long at a low temperature to perform continuous roasting for an extended period of time. By performing a long roasting time at a low temperature, complex chemical changes within the coffee beans occur more actively. Accordingly, the flavor and aroma of coffee beans can be improved, bitterness can be minimized, and smooth and balanced coffee beans can be produced.
다음으로, 본 발명에 따른 로스팅 방법은 로스팅한 혼합생두를 배출하고, 배출한 혼합생두를 교반기에 넣고, 추출오일을 도포하며 냉각하는 단계를 포함한다.Next, the roasting method according to the present invention includes the steps of discharging the roasted mixed green beans, placing the discharged mixed green beans into a stirrer, applying extraction oil, and cooling.
상기 단계에서는 로스팅한 혼합생두를 로스터기에서 배출시키되, 교반기로 배출하여 교반기에서 냉각하며, 이때, 추출오일을 도포하면서 냉각시켜 빠르게 냉각할 수 있다. 이에 따라 추출오일 적용으로 인해 풍미와 향미가 증진될 뿐만 아니라 빠른 냉각을 통해 커피 원두에서 발생할 수 있는 비린맛 또는 비린향을 제거할 수 있다.In the above step, the roasted mixed green beans are discharged from the roaster, discharged into a stirrer, and cooled in the stirrer. At this time, they can be cooled quickly by cooling while applying extraction oil. Accordingly, not only does the application of extraction oil improve flavor and aroma, but also the fishy taste or smell that may occur in coffee beans can be removed through rapid cooling.
이하, 본 발명을 하기의 실시예에 의해 보다 상세하게 설명한다.Hereinafter, the present invention will be explained in more detail by the following examples.
단, 하기 실시예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.
<실시예 1> 로스팅 방법을 통한 커피원두의 제조-1<Example 1> Production of coffee beans through roasting method-1
콜롬비아 커피생두 30 중량부, 브라질 커피생두 30 중량부, 과테말라 커피생두 20 중량부 및 이디오피아 커피생두 20 중량부를 혼합하여 혼합생두를 제조하고, 핸디픽 작업으로 혼합생두의 이물질을 걸러내었다.Mixed green beans were prepared by mixing 30 parts by weight of Colombian green coffee beans, 30 parts by weight of Brazilian coffee beans, 20 parts by weight of Guatemalan green coffee beans, and 20 parts by weight of Ethiopian coffee beans, and foreign substances in the mixed green beans were filtered out through a handpick operation.
이물질을 걸러낸 혼합생두를 191℃의 온도로 예열한 로스터기에 넣고, 가스압력 0.65 kpa에서 20분 동안 로스팅한 후, 배출하고 냉각하여 커피원두를 제조하였다.The mixed green beans with foreign substances filtered out were placed in a roaster preheated to a temperature of 191°C, roasted for 20 minutes at a gas pressure of 0.65 kpa, then discharged and cooled to prepare coffee beans.
<실시예 2> 로스팅 방법을 통한 커피원두의 제조-2<Example 2> Production of coffee beans through roasting method-2
상기 실시예 1과 동일하게 수행하여 커피원두를 제조하되, 로스팅 온도를 201℃로 설정하고, 15분 동안 로스팅하여 커피원두를 제조하였다.Coffee beans were prepared in the same manner as in Example 1, except that the roasting temperature was set to 201°C and roasted for 15 minutes.
<실시예 3> 로스팅 방법을 통한 커피원두의 제조-3<Example 3> Production of coffee beans through roasting method-3
상기 실시예 1과 동일하게 수행하여 커피원두를 제조하되, 로스팅 온도를 221℃로 설정하고, 12분 동안 로스팅하여 커피원두를 제조하였다.Coffee beans were prepared in the same manner as in Example 1, except that the roasting temperature was set to 221°C and roasted for 12 minutes.
<실시예 4> 로스팅 방법을 통한 커피원두의 제조-4<Example 4> Production of coffee beans through roasting method-4
상기 실시예 1과 동일하게 수행하여 커피원두를 제조하되, 로스팅 온도를 181℃로 설정하고, 30분 동안 로스팅하여 커피원두를 제조하였다.Coffee beans were prepared in the same manner as in Example 1, except that the roasting temperature was set to 181°C and roasted for 30 minutes.
<실시예 5> 로스팅 방법을 통한 커피원두의 제조-5<Example 5> Production of coffee beans through roasting method-5
콜롬비아 커피생두 30 중량부, 브라질 커피생두 30 중량부, 과테말라 커피생두 20 중량부 및 이디오피아 커피생두 20 중량부를 혼합하여 혼합생두를 제조하고, 핸디픽 작업으로 혼합생두의 이물질을 걸러내었다.Mixed green beans were prepared by mixing 30 parts by weight of Colombian green coffee beans, 30 parts by weight of Brazilian coffee beans, 20 parts by weight of Guatemalan green coffee beans, and 20 parts by weight of Ethiopian coffee beans, and foreign substances in the mixed green beans were filtered out through a handpick operation.
이물질을 걸러낸 혼합생두를 침지액에 침지하고, 30℃의 온도에서 3시간 동안 숙성하였다.The mixed green beans from which foreign substances were filtered were immersed in the soaking liquid and aged at a temperature of 30°C for 3 hours.
숙성한 혼합생두를 191℃의 온도로 예열한 로스터기에 넣고, 가스압력 0.65 kpa에서 20분 동안 로스팅한 후, 배출하고 냉각하여 커피원두를 제조하였다.The aged mixed green beans were placed in a roaster preheated to a temperature of 191°C, roasted for 20 minutes at a gas pressure of 0.65 kpa, then discharged and cooled to prepare coffee beans.
<실시예 6> 로스팅 방법을 통한 커피원두의 제조-6<Example 6> Production of coffee beans through roasting method-6
콜롬비아 커피생두 30 중량부, 브라질 커피생두 30 중량부, 과테말라 커피생두 20 중량부 및 이디오피아 커피생두 20 중량부를 혼합하여 혼합생두를 제조하고, 핸디픽 작업으로 혼합생두의 이물질을 걸러내었다.Mixed green beans were prepared by mixing 30 parts by weight of Colombian green coffee beans, 30 parts by weight of Brazilian coffee beans, 20 parts by weight of Guatemalan green coffee beans, and 20 parts by weight of Ethiopian coffee beans, and foreign substances in the mixed green beans were filtered out through a handpick operation.
이물질을 걸러낸 혼합생두를 침지액에 침지하고, 30℃의 온도에서 3시간 동안 숙성하였다.The mixed green beans from which foreign substances were filtered were immersed in the soaking liquid and aged at a temperature of 30°C for 3 hours.
숙성한 혼합생두를 191℃의 온도로 예열한 로스터기에 넣고, 가스압력 0.65 kpa에서 20분 동안 로스팅한 후, 배출하여 교반기에 넣고 추출오일을 스프레이도포하며 냉각하여 커피원두를 제조하였다.The aged mixed green beans were placed in a roaster preheated to a temperature of 191°C, roasted for 20 minutes at a gas pressure of 0.65 kpa, discharged, placed in a stirrer, sprayed with extraction oil, and cooled to prepare coffee beans.
<실험예 1> 관능평가<Experimental Example 1> Sensory evaluation
상기 실시예 1-6에서 제조된 커피원두를 이용하여 동일한 방식으로 커피를 추출하고, 커피를 즐겨 마시는 일반 소비자 60명을 대상으로 관능검사를 실시하였다. 관능검사는 9점 척도로 실시하였으며, 향미, 풍미, 전체적인 기호성을 조사하였으며, 그 결과를 하기 표 1에 나타내었다.Coffee was extracted in the same manner using the coffee beans prepared in Examples 1-6 above, and a sensory test was conducted on 60 general consumers who enjoy coffee. The sensory test was conducted on a 9-point scale, and flavor, flavor, and overall preference were investigated, and the results are shown in Table 1 below.
상기 표 1에 나타낸 바와 같이, 본 발명에 따른 커피원두는 우수한 향미와 풍미를 가지며 전체적인 기호성이 우수한 것을 확인할 수 있었다.As shown in Table 1, it was confirmed that the coffee beans according to the present invention had excellent flavor and flavor and had excellent overall palatability.
Claims (3)
스테비아잎을 세척하는 단계; 세척한 스테비아잎을 48-52℃의 온도에서 4-6시간 동안 건조한 후, 분쇄하여 스테비아잎분말을 제조하는 단계; 상기 스테비아잎분말 8-12 중량부 및 정제수 88-92 중량부를 혼합하고 88-92℃의 온도에서 10-14시간 동안 추출하여 스테비아잎추출액을 제조하는 단계; 상기 스테비아잎추출액을 여과하여 여과액을 얻는 단계; 및 상기 농축액 68-72 중량부 및 상기 여과액 28-32 중량부를 혼합하는 단계;를 포함하는 침지액을 제조하는 단계;
호두 및 강황을 세척하여 준비하는 단계; 준비한 호두 및 강황을 118-122℃의 온도에서 8-12분 동안 가열처리하는 단계; 가열처리한 호두 및 강황을 분쇄하고, 1:1의 중량비율로 혼합하여 제2 혼합물을 제조하는 단계; 상기 제2 혼합물 및 헥산을 혼합하고, 28-32℃의 온도에서 2-4일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과하고 감압농축한 후 원심분리하여 이물질을 제거한 후, 감압증류하는 단계;를 포함하는 추출오일을 제조하는 단계;
콜롬비아 커피생두 28-32 중량부, 브라질 커피생두 28-32 중량부, 과테말라 커피생두 18-22 중량부 및 이디오피아 커피생두 18-22 중량부를 혼합하여 혼합생두를 제조하는 단계;
상기 혼합생두의 이물질을 걸러내는 단계;
이물질을 걸러낸 혼합생두를 침지액에 침지하고, 28-32℃의 온도에서 2-4시간 동안 숙성하는 단계;
숙성한 혼합생두를 190-192℃의 온도로 예열된 로스터기에 넣고, 가스압력 0.6-0.7 kpa에서 19-21분 동안 로스팅하는 단계; 및
로스팅한 혼합생두를 배출하고, 배출한 혼합생두를 교반기에 넣고, 추출오일을 도포하며 냉각하는 단계;를 포함하는 로스팅 방법.Preparing by washing bokbunja leaves and bamboo leaves; Heat-treating the prepared bokbunja leaves and bamboo leaves at a temperature of 118-122°C for 8-12 minutes; Heat-treated bokbunja leaves and bamboo leaves were pulverized and mixed at a weight ratio of 3:2 to prepare a first mixture, and a leaf mixture was prepared by mixing 38-42 parts by weight of the first mixture and 58-62 parts by weight of purified water. steps; Heating the leaf mixture to a temperature of 78-82°C, maintaining it for 4-6 minutes, and cooling; Grinding after cooling, and extracting the ground product obtained by grinding at a pressure of 23-27 kg/cm 2 using a press to prepare an extraction solution; and concentrating the extraction solution using a vacuum concentrator; preparing a concentrate including;
Washing stevia leaves; Preparing stevia leaf powder by drying the washed stevia leaves at a temperature of 48-52°C for 4-6 hours and then pulverizing them; Preparing a stevia leaf extract by mixing 8-12 parts by weight of the stevia leaf powder and 88-92 parts by weight of purified water and extracting at a temperature of 88-92°C for 10-14 hours; Obtaining a filtrate by filtering the stevia leaf extract; and mixing 68-72 parts by weight of the concentrate and 28-32 parts by weight of the filtrate; preparing an immersion liquid including;
Preparing walnuts and turmeric by washing them; Heat treating the prepared walnuts and turmeric at a temperature of 118-122°C for 8-12 minutes; Preparing a second mixture by grinding heat-treated walnuts and turmeric and mixing them at a weight ratio of 1:1; Preparing an extract by mixing the second mixture and hexane and stirring for 2-4 days at a temperature of 28-32°C; and filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and distilling it under reduced pressure;
Preparing mixed green beans by mixing 28-32 parts by weight of Colombian green coffee beans, 28-32 parts by weight of Brazilian coffee beans, 18-22 parts by weight of Guatemalan green coffee beans, and 18-22 parts by weight of Ethiopian green coffee beans;
Filtering out foreign substances from the mixed green coffee beans;
Immersing the mixed green beans from which foreign substances have been filtered out in a steeping liquid and maturing them at a temperature of 28-32°C for 2-4 hours;
Putting the aged mixed green beans into a roaster preheated to a temperature of 190-192°C and roasting them for 19-21 minutes at a gas pressure of 0.6-0.7 kpa; and
A roasting method comprising discharging the roasted mixed green beans, placing the discharged mixed green beans into a stirrer, applying extraction oil, and cooling.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190006632A (en) | 2017-07-10 | 2019-01-21 | 주식회사 로스팅 파크 커피 컴퍼니 | Coffee roasting method and roasted coffee thereby |
| KR102107845B1 (en) * | 2020-03-26 | 2020-05-07 | 김미향 | Method of manufacturing coffee with solomon’seal |
| KR102294655B1 (en) * | 2021-06-03 | 2021-08-27 | 주식회사 미쁨 | Low-temperature roasting method for coffee beans |
| KR20220130903A (en) * | 2021-03-19 | 2022-09-27 | 주식회사 이디야 | Complex blending coffee and method for producing the same |
| KR102500005B1 (en) * | 2022-10-31 | 2023-02-16 | 손병관 | Instant coffee manufacturing method with herbal ingredients |
| KR20230128604A (en) * | 2022-02-28 | 2023-09-05 | 방진영 | Processing method of coffee bean, and their products |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190006632A (en) | 2017-07-10 | 2019-01-21 | 주식회사 로스팅 파크 커피 컴퍼니 | Coffee roasting method and roasted coffee thereby |
| KR102107845B1 (en) * | 2020-03-26 | 2020-05-07 | 김미향 | Method of manufacturing coffee with solomon’seal |
| KR20220130903A (en) * | 2021-03-19 | 2022-09-27 | 주식회사 이디야 | Complex blending coffee and method for producing the same |
| KR102294655B1 (en) * | 2021-06-03 | 2021-08-27 | 주식회사 미쁨 | Low-temperature roasting method for coffee beans |
| KR20230128604A (en) * | 2022-02-28 | 2023-09-05 | 방진영 | Processing method of coffee bean, and their products |
| KR102500005B1 (en) * | 2022-10-31 | 2023-02-16 | 손병관 | Instant coffee manufacturing method with herbal ingredients |
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