KR-20260067360-A - Method for producing whiskey-flavored cold brew coffee using oak wood chips and ultrasonic treatment

Abstract

The present invention relates to a method for producing whiskey-flavored cold brew coffee using oak wood chips and ultrasonic treatment, and to cold brew coffee produced by the same. Specifically, the invention develops a method for producing cold brew coffee by the following steps: roasting and grinding coffee beans to produce coffee powder; pre-treating the produced coffee powder using a liquid natural mixed extract; drying the pre-treated coffee powder; adding purified water to the dried coffee powder to obtain cold brew coffee; filling an oak barrel with water and soaking the inside of the oak barrel; and installing ultrasonic equipment inside the soaked oak barrel, placing the obtained cold brew coffee into the oak barrel, sealing it, and aging it together with ultrasonic treatment. The cold brew coffee of the present invention has enhanced flavor, and through the aging process in the oak barrel, the unique aroma of whiskey blends with the coffee aroma, adding even more excellent taste and aroma.

Inventors

• 김찬오

Assignees

• 주식회사 에이비파트너스

Dates

Publication Date

20260512

Application Date

20260109

Claims (1)

1. A step of manufacturing coffee powder by first roasting coffee beans at 160–190℃ for 5–7 minutes, then secondarily roasting them at 200–220℃ for 2–3 minutes, and then grinding them to a particle size of 0.2–0.8mm; A pretreatment step of aging the manufactured coffee powder for 12 to 24 hours using a liquid natural mixed extract composed of hazelnut extract, cinnamon extract, orange peel extract, tangerine peel extract, and grapefruit peel extract mixed in weight parts of 3:1:3:1.5:1.5; A step of hot-air drying the pretreated coffee powder at a temperature of 50 to 70°C for 6 to 12 hours; A step of obtaining cold brew coffee by adding purified water to dried coffee powder at a rate of 5 to 10 drops per 10 seconds and extracting for 12 to 24 hours; A step of inoculating the obtained cold brew coffee with a lactic acid bacteria culture to a concentration of 10⁶ cfu/mL and then fermenting at a temperature of 37℃ for 12 hours; A step of emptying the contents of the oak barrel and soaking the inside of the barrel 2 to 5 hours after filling it with water; The method includes the step of installing ultrasonic equipment inside a soaked oak barrel, placing the obtained cold brew coffee into the oak barrel, adding 3 to 5 weight percent of fumigated oak wood chips relative to 100 weight percent of the cold brew coffee, sealing the barrel, and then aging the cold brew coffee for 40 to 60 hours while flowing ultrasonic waves through the cold brew coffee. The above hazelnut extract, cinnamon extract, orange peel extract, tangerine peel extract, and grapefruit peel extract are prepared by grinding hazelnut, cinnamon, orange peel, tangerine peel, and grapefruit peel, and then performing a hot water extraction process using purified water, repeated three times for 2 hours at a temperature of 95~110℃. The above lactic acid bacteria culture solution consists of Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus casei in equal mixing ratios. Whiskey-based cold brew coffee manufacturing method.

Description

Method for producing whiskey-flavored cold brew coffee using oak wood chips and ultrasonic treatment The present invention relates to a method for producing whiskey-flavored cold brew coffee using oak wood chips and ultrasonic treatment, and to cold brew coffee produced by the same method. Recently, as the demand for coffee increases and consumer demand for high-quality premium coffee grows, cold brew coffee is emerging as an alternative. Cold brew coffee refers to coffee brewed with cold water. Unlike regular coffee brewed with hot water, which can be extracted in just a few minutes, coffee brewed with cold water takes a long time to steep, ranging from as little as 30 minutes to as much as 12 hours. It was Japan that first began calling coffee brewed with cold water "cold brew coffee." This method of brewing coffee originated in Japan. Around the 17th century, Japan adopted coffee through trade with the Netherlands, and cold-brewed coffee was first produced in Kyoto at that time. Based on this, there is a theory that Dutch sailors developed a method of brewing coffee with cold water because they could not light fires on their ships, and that the Japanese people adopted this method. In reality, cold-brewed coffee was not very popular in early modern Japan; it was actually in the United States in the 19th century that cold brew coffee became widely enjoyed. Coffee components do not naturally extract well in cold water. Therefore, when using room-temperature water, it requires a long time—ranging from 3 to 4 hours to 12 to 24 hours—but during this long, slow extraction process, an intense flavor develops, resulting in a smooth and unique aroma. Furthermore, while coffee extracted at high temperatures loses half of its original flavor as it cools, cold brew coffee undergoes almost no change in taste because it is extracted with low-temperature water from the start. Consequently, it is recommended to consume cold brew coffee after aging rather than immediately, and the flavor deepens further after an aging period of about 3 to 4 days. Additionally, cold brew coffee has a longer shelf life than regular coffee and can be stored in a concentrated liquid state, leading to increasing popularity. Therefore, to produce cold brew coffee with these characteristics, methods for manufacturing cold brew coffee that enhance flavor or facilitate storage are being developed. In this regard, Korean Registered Patent No. 10-2373814 discloses a method of adding hydrangea tea extract to cold brew coffee to impart sweetness without using sugar and simultaneously enhance the flavor of the cold brew coffee, and Korean Registered Patent No. 10-2104175 discloses a method of producing fermented cold brew coffee by inoculating green coffee beans with lactic acid bacteria to ferment them, then roasting the beans and mixing them with a mixture of medicinal plants that have been dried and roasted, followed by grinding and extracting. Accordingly, as described above, the demand for coffee is increasing and the number of consumers seeking diverse flavors is growing, making the development of cold brew coffee manufacturing methods even more necessary. To solve the above problems, the present invention has developed a method for manufacturing cold brew coffee using a whiskey method and cold brew coffee produced by the same, comprising the steps of: roasting coffee beans and grinding them to produce coffee powder; pre-treating the produced coffee powder using a liquid natural mixed extract; drying the pre-treated coffee powder; adding purified water to the dried coffee powder to obtain cold brew coffee; (additional step: fermenting by treating with mixed lactic acid bacteria); filling an oak barrel with water and soaking the inside of the oak barrel; and installing ultrasonic equipment inside the soaked oak barrel, placing the obtained cold brew coffee into the oak barrel, sealing it, and aging it with ultrasonic treatment to enhance the flavor of the cold brew coffee, and through the aging process in the oak barrel, the unique aroma of whiskey blends with the coffee aroma to provide an even better taste and aroma. FIG. 1 is a flowchart illustrating a method for manufacturing cold brew coffee using the whiskey method of the present invention in one embodiment of the present invention. FIG. 2 is a flowchart illustrating a method for adding a mixed lactic acid bacteria treatment and fermentation step in a cold brew coffee manufacturing method using the whiskey method of the present invention, in one embodiment of the present invention. Hereinafter, the present invention will be described in detail with reference to the attached drawings and embodiments thereof. However, the following embodiments are presented as examples of the present invention, and if it is determined that a detailed description of a technology or configuration well known to those skilled in the art may unnecessarily obscure the essence of the present invention, such detailed