KR-20260063058-A - Method for producing special grade coffee beans and special grade coffee beans produced thereby

Abstract

The present invention relates to a method for producing special grade coffee beans by a nitrogen gas replacement method and special grade coffee beans produced according to the same, comprising: (A) a step of treating dried green beans with a pulsed electric field; and (B) a step of introducing the dried green beans treated with the pulsed electric field into a chamber and then injecting nitrogen gas to replace the oxygen gas in the chamber with nitrogen gas, thereby aging them under anaerobic conditions under nitrogen gas; thereby providing special grade coffee beans that can replace specialty coffee, which has recently been experiencing a supply shortage.

Inventors

• 한미영
• 김응률
• 김민준
• 김준정

Assignees

• 한미영

Dates

Publication Date

20260507

Application Date

20241030

Claims (10)

1. (A) A step of treating dried green beans with a pulsed electric field; and (B) a step of introducing dried green beans treated with the above-mentioned pulsed electric field into a chamber, and then injecting nitrogen gas to replace the oxygen gas in the chamber with nitrogen gas, thereby aging the beans under nitrogen gas; characterized by comprising a method for manufacturing special grade coffee beans.
2. A method for manufacturing special grade coffee beans according to claim 1, wherein the pulse electric field treatment in step (A) is performed 1 to 50 times with a pulse width of 1 to 50 μs, an electric field strength of 0.1 to 10 kV/cm, a frequency of 1 to 200 Hz, and an energy of 1 to 20 kJ.
3. A method for manufacturing special grade coffee beans according to claim 1, further comprising a step of mixing dried green beans treated with a pulsed electric field and a natural material extract between step (A) and step (B).
4. A method for manufacturing special grade coffee beans according to claim 3, characterized in that the dried green beans treated with the pulsed electric field are mixed with a natural material extract, introduced into a chamber, and aged for 6 to 30 hours at 0 to 10 ℃ under nitrogen gas.
5. A method for manufacturing special grade coffee beans according to claim 3, characterized in that the dried green beans treated with the pulsed electric field and the natural material extract are mixed in a weight ratio of 1:2-20.
6. A method for manufacturing special grade coffee beans according to claim 3, wherein the natural material extract is characterized by mixing the natural material and the extraction solvent in a weight ratio of 1:10-80 and extracting for 5 to 60 minutes at 90 to 120 ℃.
7. A method for manufacturing special grade coffee beans according to claim 6, characterized in that the above natural material is one or more selected from the group consisting of tangerines, Hallabong, Cheonhyehyang, quince, ginger, cinnamon, licorice, jujube, yuzu, lemon, and lime.
8. A method for producing special grade coffee beans according to claim 3, characterized in that the natural material extract is extracted with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof.
9. A method for manufacturing special grade coffee beans according to claim 1, characterized in that in step (B), aged dried green beans are dried at 20 to 25 ℃ for 5 to 10 days and then roasted at 210 to 250 ℃.
10. Special grade coffee beans produced by a nitrogen gas replacement method according to the manufacturing method of any one of paragraphs 1 to 9.

Description

Method for producing special grade coffee beans produced by a nitrogen gas exchange method and special grade coffee beans produced thereby The present invention relates to a method for manufacturing special-grade coffee beans that can replace specialty coffee, which has recently been experiencing a supply shortage, and to special-grade coffee beans manufactured according to this method. Coffee belongs to the genus Coffea of the family Rubiaceae, and commercially cultivated varieties are broadly divided into three types: Arabica (Coffea arabica), Robusta (Coffea canephora), and Liberica (Coffea liberica). Among them, the Arabica variety, which is recognized as the highest quality due to its good aroma and taste, is native to Ethiopia and thrives in high altitudes of 500 to 1,000 meters above sea level and temperatures of 15 to 25°C. It is produced in Brazil, Colombia, Mexico, Guatemala, Ethiopia, and other regions, and accounts for 75% of the world's coffee production. Coffee is a beverage with a variety of flavors, including bitterness, sourness, sweetness, and astringency. Since it began to be cultivated in Ethiopia around the 9th century, 2.64 million tons were consumed in Europe, 1.57 million tons in the United States, and 150,000 tons in Korea in 2018, making it a highly valuable commercial beverage with the second-largest trade volume after petroleum. As coffee is the most widely consumed beverage worldwide, the coffee market in Korea is also continuously growing due to the proliferation of specialty coffee shops and increased home consumption. As coffee is known to contain substances with excellent effects on Alzheimer's disease, Parkinson's disease, type 2 diabetes, cholesterol, heart disease, and liver cirrhosis, there is a growing trend of research being conducted on its pharmacological effects, extending beyond its status as a beverage. However, it is known that excessive consumption of coffee can cause caffeineism, which includes emotional instability, nervousness, sleep disorders, and gastrointestinal disorders. Along with studies suggesting that caffeine increases fatty acid oxidation, thereby raising blood levels of free fatty acids, cholesterol, and triglycerides and potentially causing cardiovascular disease, particularly coronary artery disease, studies refuting this claim are continuously being reported, so the correlation between coffee consumption and cardiovascular disease remains a subject of debate. The main components of coffee include caffeine, chlorogenic acid, niacin, potassium, trigonel, and amino acids. Among these, caffeine, the main component of coffee, is an alkaloid compound. While consuming a moderate amount of caffeine can temporarily relieve drowsiness and increase concentration, providing stimulating effects and helping with hangovers and weight loss, consuming large amounts of caffeine can stimulate gastric acid secretion and loosen the sphincter connecting the esophagus, causing gastric acid to reflux into the esophagus and worsen heartburn. It is also a substance that causes negative effects of coffee, as it can induce insomnia, nervousness, anxiety, and osteoporosis. Recently, as consumers' expectations and standards for coffee have gradually risen, the specialty coffee market is growing rapidly, leading to a shortage of supply for specialty coffee, which requires a very complex manufacturing process. Consequently, a vicious cycle is occurring in which the price of specialty coffee continues to rise while the supply remains insufficient. The aforementioned specialty coffee refers to a high-grade coffee that has received a standard score of 80 points or higher after undergoing evaluation by the Specialty Coffee Association of America (SCAA), among coffees grown in special environments such as geography, climate, and production sites. Therefore, there is a demand for special-grade coffee beans that can replace specialty coffee with these problems. Figure 1 is a diagram showing the structure of a typical coffee cherry. Figure 2 is a diagram showing the process of replacing oxygen gas with nitrogen gas in a chamber into which dried green beans are introduced. The present invention relates to a method for manufacturing special-grade coffee beans that can replace specialty coffee, which has recently been experiencing a supply shortage, and to special-grade coffee beans manufactured according to this method. As illustrated in FIG. 1, the structure of a coffee cherry includes a parchment surrounding a green bean (coffee bean) and an outer skin surrounding the two parchments. In the present invention, special grade coffee beans are obtained using green beans. If a coffee cherry or parchment is used instead of green beans, off-flavors occur, making it impossible to obtain special grade coffee beans. The present invention will be described in detail below. The method for producing special grade coffee beans according to the present invention comprises: (A) a step of treating dr