KR101693756B1 - Processing method for coffee beans - Google Patents

Abstract

The present invention relates to a method for processing coffee bean sprouts, comprising the steps of putting green beans in water and rinsing to remove foreign matter and defective green beans from the green beans, washing the washed green beans, treating the washed green beans with OH radical water, The second step of washing the green rice treated with the OH radical water and the step of drying the second washed green rice. According to the method of processing coffee bean sprouts, it is possible to remove foreign substances and harmful substances from coffee bean sprouts through treatment with OH radical water, and in particular, it is possible to remove causative substances and harmful bacteria from various kinds of corruptible odors remaining on the fresh bean sprouts, Not only is it possible to supply clean coffee with no smell or smell, there is also a useful effect of supplying quality coffee that consumers can drink with confidence.

Description

Processing method for coffee beans [0002]

The present invention relates to a coffee bean processing method.

Coffee has recently become a popular drink for both men and women alike. Generally, coffee is obtained by processing coffee beans harvested from coffee trees of origin, that is, cherry-shaped coffee beans in various ways to obtain beans, roasting the beans to prepare beans, It is a preference drink produced by extracting ingredients.

As shown in Fig. 1, the coffee bean has a flesh piece 12, a parchment which is an inner skin piece 13, and a skin (also called a silver skin) 14 inside the outer skin 11 located on the outermost side, The coffee beans 15 are present inside. At this time, it is said that the condition in which the parchment which is the inner cortex (13) is removed is made, and the bean is roasted to obtain the bean. In some cases, the roots before roasting may be peeled off. It is preferable to remove the silk before roasting because it causes the unpleasant taste of the coffee liquid.

In case of extracting the coffee bean liquid prepared by roasting of green beans, the taste of the extracted coffee liquid decreases according to the days required for extraction. Recently, they have been kept as they were before roasting, and they are roasted as needed to manufacture beans. In this case, the process for manufacturing the state immediately before roasting, that is, the process for processing green beans is very important.

Generally, there are residual pesticide ingredients used in the cultivation process in origin and pollution occurring during the distribution process from origin to consuming place (various kinds of degenerative factors occurring during shipment from the production area to the collection place, Etc.), etc. are contained in a large amount. Accordingly, it is necessary to remove components that may have deleterious effects on the human body present in soybeans. In other words, there is a demand for a technique for improving the taste and aroma of coffee beans by removing various pollutants during processing of green beans and ensuring reliability of coffee quality.

Korean Patent No. 1230490 discloses a process for removing coffee beans, removing foreign matter and defective green beans, selecting high quality beans, heating the beans at 100 ° C for 3 to 5 minutes, removing silver skins, Obtaining a bean, and roasting at 200 to < RTI ID = 0.0 > 250 C. < / RTI >

However, the above-described patented technology has a disadvantage in that it is difficult to sufficiently remove contaminants contained in green beans, since the step of selecting good green beans is the same as the general washing process of green beans. Particularly, various kinds of corruptible odor causing substances and harmful bacteria remaining in green beans are difficult to be removed by simple washing, thereby deteriorating the quality of the product. There is a problem that the coffee produced by using such green beans has a high degree of flavor and gives an undesirable flavor.

Accordingly, it is an object of the present invention to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a coffee machine which can sufficiently remove not only foreign substances and harmful substances but also harmful bacteria which are difficult to remove, The present invention has been made to provide a coffee bean sprouting method capable of supplying coffee beans.

According to an aspect of the present invention, there is provided a method for removing foreign matter from a green bean, comprising the steps of: Washing the rinsed green beans; Treating the washed green beans with OH radical water; Second washing of green beans treated with OH radical water; And drying the second cleaned green bean. The present invention also provides a method for processing coffee bean sprouts.

The OH radical water treatment may be to supply OH radical water to cleaned hair.

The OH radical water treatment may be performed for 5 seconds to 20 minutes.

The coffee bean processing method according to the present invention can sufficiently remove foreign substances and harmful substances contained in coffee beans through OH radical water treatment, and in particular, it is possible to remove the causative substances of various kinds of corruptible odors and harmful bacteria It is possible to supply clean coffee with no smell or smell, and it has a useful effect of supplying good quality coffee that consumers can drink with confidence.

Fig. 1 is a view showing the structure of coffee beans.

The present invention relates to a coffee bean processing method capable of sufficiently removing foreign substances and toxic substances from green beans. In the present invention, the term refers to a state in which the inner skin has been removed from the coffee bean by using a conventional method, and includes a state in which the skin is not removed or removed.

Hereinafter, the present invention will be described in detail.

The method for processing coffee bean according to the present invention comprises the steps of putting green beans in water and rinsing to remove foreign matter and defective green beans from the green beans, washing the rinsed green beans, treating the washed green beans with an OH radical, A second washing step of washing the green beans treated with water, and a step of drying the second washed green beans.

Processing of green beans is very important to provide good quality coffee. In the present invention, the green bean is first put in water and rinsed. If desired, the green bean may be washed with water and then rinsed before the rinsing step.

As is well known, various kinds of foreign substances are introduced in the course of transportation from the mountain to the destination, and various chemicals are used in order to control a variety of deteriorating factors occurring during transportation from the origin to the destination.

When these seeds are put into water, foreign matter and bad seeds are floated, and chemicals are released into water. Therefore, it is possible to remove chemicals and foreign matter from the raw beans by removing the floating foreign matter and the bad rice seeds and discarding the rinsed water after the final rinse is completed.

If necessary, the rinsing may be performed by placing the green beans in water and stirring for 5 to 20 seconds, and then allowing to stand for 20 seconds or more, preferably 10 seconds to 30 seconds to float foreign matter and defective green beans, and then remove them. This process is preferably repeated several times, preferably five times or more. In such a rinsing step, the silk is floated, so that removal thereof can be done at the same time.

The rinsing step is not necessarily limited to 2 to 8 minutes. If the rinsing time is less than 2 minutes, there is a disadvantage in that foreign substances, defective rice hulls and hives can not be sufficiently removed. If the rinsing time is more than 8 minutes, the effective ingredient contained in the raw soybeans is dissolved in water, However, the green beans absorb the water, which can take a lot of time to dry out later and cause problems such as storage corruption.

When the rinsing is completed, the water is discarded and the step is advanced to the next step or, if necessary, the rinsing step may be repeated several times. It is preferable to keep the rinsing time short so as to prevent elution of the active ingredient contained in the raw bean and reduce the amount of water absorbed by the raw bean.

After the rinsing step, the green bean is washed. Wash thoroughly with water. After the washing step, it is possible to remove the pollutants and hides from the green beans.

The rinsing step and the washing step may be repeatedly performed a plurality of times.

Preferably, the total time required for rinsing and rinsing does not exceed 45 minutes. If the total rinsing time of the rinsing step and washing step is more than 45 minutes, the green bean absorbs a lot of moisture and becomes unusable, or it takes a lot of time to dry, .

When the washing step is completed, the washed green seed is treated with OH radical water.

OH radicals are concerned with the disinfection and disinfection of almost all contaminants and exhibit innocuous properties to phosphorus. Therefore, OH radical water treatment not only helps to remove harmful substances remaining in coffee beans but also harmful bacteria which can not be sufficiently removed by conventional treatment.

According to an embodiment of the present invention, the OH radical water treatment may be performed by supplying OH radical water to cleaned hair. More specifically, the OH radical water treatment may be performed by supplying OH radical water to the cleaned green leaves, leaving the green leaves for a predetermined period of time after feeding them sufficiently. If necessary, the process of immersing after stirring may be repeated several times.

Here, the OH radicals can be used as those generally prepared in the art. For example, OH radicals generated from commercially available OH radical water generators can be used. For example, the blue tab of Boryei S &

The OH radical water treatment may be performed for 5 seconds to 20 minutes. If the treatment time of the OH radical water treatment is less than 5 seconds, the effect of sufficient OH radical water treatment can not be obtained. If the treatment time of the OH radical water treatment is more than 20 minutes, There is a problem that the processing cost is increased.

By the treatment of the OH radical water, it is possible to sufficiently remove the harmful substances and harmful bacteria remaining in the green beans, and ultimately, it is possible to supply clean coffee of good quality which can be consumed safely by consumers.

After the OH radical water treatment is completed, the hair treated with the OH radical water is subjected to a second washing step. Wash thoroughly with water.

When the second washing is completed, the second washing is performed.

The drying step may be performed with a water content of less than 12%, and can be easily performed by applying a method generally employed in the art. For example, it can be dried using a natural drying method.

The roasted green beans usually roasted according to the above method can be used to obtain coffee having an improved taste and aroma when the extract is obtained. As the harmful substances and harmful bacteria remaining in green beans are sufficiently removed, Of clean coffee can be obtained.

Particularly, since harmful bacteria are sufficiently removed, the green beans can be stored for a long period of time, and taste and fragrance are not deteriorated even after a long time, so that they can be more usefully applied to expensive coffee beans.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, it should be understood that the present invention is not limited thereto.

≪ Example 1 >

200 g of Colombian green bean, from which the inner crust was removed, was washed with water, then rinsed with water. At this time, the rinsing step was carried out for 5 seconds, followed by stirring for 5 seconds, followed by holding for 20 seconds to remove floating foreign matter and defective rice.

The rinsed green beans were thoroughly washed with water, and OH radical water was supplied. OH radical water was supplied until the green beans were locked. After treatment with OH radical water, green beans were washed with water and dried naturally.

At this time, the OH radical water treatment was performed for 20 minutes after supplying the OH radical water generated using an OH radical water generator (Blue Tab; Boryesu &

During the treatment process of OH radical water and during processing, green beans were checked frequently to confirm the treatment time without detection of mold and Salmonella, and the spoil material was confirmed to be no longer detected by the smell.

Harmful component OH radical water treatment Whole concentration OH radical water treatment time Remarks mold 10 initial states 20 minutes after treatment Germ Salmonella 10 initial states 10 seconds after processing Germ Ammonia NH - 10 minutes after treatment Meat spoilage Hydrogen sulfide HS - 5 minutes after treatment Dalgal, milk decay Trimetalamine
(CH) N - 7 minutes after treatment Fish decay Large intestine Initial state 10CELL 5 seconds after processing microbe Cold virus Initial state 10CELL 5 seconds after processing microbe Aspergillus usami Ten minutes after treatment (99% removal) Fungus Csndida paracreus Ten minutes after treatment (99% removal) Yeast strain

As shown in Table 1, salmonella and various spoilage substances including fungi before the treatment with OH radical water could be detected. However, according to the present invention, when treated with OH radical water, salmonella was not detected any more after 10 seconds of treatment And it can be seen that the spoilage material is no longer sensed as a smell when it is treated for a maximum of 10 minutes.

In addition, a large amount of Escherichia coli and cold virus was detected before the OH radical water treatment, but it was not detected anymore when treated with OH radical for 5 seconds according to the present invention. In case of filamentous fungi or yeast, it is found that more than 99% of the filamentous fungi and yeast are removed when treated for 10 minutes.

As described above, it can be seen that the coffee bean processing method according to the present invention can remove not only foreign substances and harmful substances contained in coffee bean sprouts but also harmful bacteria which were difficult to be removed by simple washing.

Claims (3)

A step of putting green beans in water and rinsing to remove foreign matter and defective green beans from the green beans;
Washing the rinsed green beans;
Removing the ammonia, hydrogen sulfide, and trimethylamine, which are spoilage causing substances, the Aspergillus usami strain and the yeast strain Csndida paracreus, by supplying OH radical water sufficiently washed with green beans;
Second washing the green bean fed with the OH radical water; And
And naturally drying the second cleaned green bean,
Wherein the step of supplying the OH radical water is to leave the green seeds in the OH radical for 5 to 20 minutes. delete delete

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