KR-20260062752-A - CUSTOMIZED MINERAL ERACTING WATER FOR OPTIMIZATION OF COFFEE EXTRACTING BASED WITH DEEP SEA WATER AND THE PREPARATION METHOD THEREOF

Abstract

The present invention relates to deep sea water comprising desalinated deep sea water, mineral water, and mineral concentrate water prepared by adding sodium bicarbonate to the desalinated deep sea water. based coffee extraction Optimization for Customized minerals The present invention provides an extractable water and a method for manufacturing the same.

Inventors

• 신종출

Assignees

• 모브 주식회사

Dates

Publication Date

20260507

Application Date

20241029

Claims (5)

1. Deep sea water comprising desalinated deep sea water, mineral water, and mineral concentrate water prepared by adding sodium bicarbonate to the desalinated deep sea water. based coffee extraction Optimization for Customized minerals Extracted water.
2. In Article 1, Deep sea mineral water is deep sea water characterized by magnesium and calcium being adjusted in a mass ratio of 3:1. based coffee extraction Optimization for Customized minerals Extracted water.
3. In Article 1, Deep sea water characterized by a hardness of 30–110 and an alkalinity of 15–65. based coffee extraction Optimization for Customized minerals Extracted water.
4. Step of preparing desalinated deep sea water and mineral deep sea water; A step of preparing mineral-concentrated water by adding sodium bicarbonate to desalinated deep sea water; and Deep sea water comprising the step of producing mineral extract water having a hardness of 30–110 and an alkalinity of 15–65 by adjusting the concentrations of deep sea desalinated water, deep sea mineral water, and mineral concentrate water. based coffee extraction Optimization for Customized minerals Method for preparing extracted water.
5. In Paragraph 4, Deep sea mineral water is deep sea water characterized by magnesium and calcium being adjusted in a mass ratio of 3:1. based coffee extraction Optimization for Customized minerals Method for preparing extracted water.

Description

Customized mineral extracting water for optimization of coffee extraction based on deep sea water and method for preparing the same The present invention relates to deep sea water based coffee extraction Optimization for Customized minerals This relates to extracted water and a method for producing the same, and more specifically, to deep sea water that maximizes the characteristics of coffee, provides consumers with a rich and consistent coffee flavor, and optimizes the balance of acidity, sweetness, and bitterness of coffee by appropriately adjusting various mineral components.based coffee extraction Optimization for Customized minerals This invention relates to an extractable water and a method for producing the same. Coffee consumption in Korea is increasing day by day, ranking 12th in national coffee consumption and 8th in national coffee imports. Coffee shops are continuously expanding nationwide, reaching a saturation point, and various coffee products have already been launched and are being sold in convenience stores and supermarkets. However, despite the market being saturated, the coffee market is expected to continue growing globally. Along with the ‘quantitative’ growth of coffee, consumers’ ‘qualitative’ interest in the taste of coffee has also increased. Currently, along with the preference for ‘lightly roasted specialty drip coffee’ that preserves the original taste of coffee, there is also a growing demand for coffee that takes health into consideration or caters to the specific tastes and preferences of consumers. Due to these consumer demands regarding coffee taste, the importance of the water used for brewing (extraction water) is steadily increasing. The significance of water used for coffee extraction has been emphasized in various studies, particularly regarding the significant impact that the chemical composition of water has on coffee flavor. In this regard, the Specialty Coffee Association (SCA) presents standards for water suitable for coffee extraction through the 'SCA Water Quality Handbook (2018).' These standards aim to maximize the aroma and taste of coffee by optimizing various factors such as water hardness, alkalinity, pH, and Total Dissolved Solids (TDS). Furthermore, the Specialty Coffee Association of Europe (SCAE) published specific research results on the composition of water used for coffee extraction and its effects in 'Charting Water for Better Coffee (2016).' Notably, SCAE's research indicated that a magnesium-to-calcium ratio of 3:1 is more suitable for coffee taste, as it reduces the intensity of astringency and bitterness at a total hardness of 70 ppm. Accordingly, the inventors arrived at the present invention by taking into account that the magnesium/calcium ratio of deep sea mineral water is 3:1 and that the SCAE study results are consistent, and by confirming that an optimal coffee extraction water can be developed by using sodium bicarbonate, which has a decisive effect in neutralizing the acidity of coffee. [Prior Art Literature] [Patent Literature] 1. Korean Patent Publication No. 10-2023-0136927 (2023.10.04) Figure 1 is a manufacturing process diagram of coffee using extracted water and the extracted water according to the present invention. FIG. 2 is a process diagram for manufacturing the final extract water using deep sea water desalinated water (A), deep sea water mineral water (B), and mineral concentrated water (C) as raw materials used in the production of the extract water of the present invention. Figure 3 shows the results of measuring the change in taste according to extraction by hardness for Ethiopian Koke Honey Natural coffee beans. Figure 4 shows the results of measuring the change in taste according to extraction by hardness for Guatemala La Gloria coffee beans. Figure 5 shows the results of measuring the change in taste according to extraction by hardness for Indonesian Mandeling coffee beans. Figure 6 shows the results of measuring the change in the effective extractable components according to extraction by hardness for three types of coffee beans. The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below but can be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. In describing the embodiments of the present invention, specific descriptions of known functions or configurations will be omitted if it is determined that such detailed descriptions could unnecessarily obscure the essence of the invention. Furthermore, the terms described below are defined in consideration of their functions in the embodiments of the p