LEE, DEUK SIK,이득식,LEE, DONG JIN,이동진,CHOI, SE YOUNG,최세영,PARK, JONG SUN,박종순
申请号：
KR1020130001158
公开号：
KR1012985570000B1
申请日:
2013.01.04
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A fermentation coffee manufacturing method is provided to manufacture fermentation coffee with reduced caffeine, an enriched fruit flavor and a good taste.CONSTITUTION: The spawn is cultivated. A diluting agent is added to concentrated and frozen-dried liquid vegetable lactobacillus to manufacture high concentration vegetable lactobacillus powder. Coffee beans are fermented by using the vegetable lactobacillus powder. The fermented coffee beans are dried and roasted to manufacture roasted coffee beans. The fermentation of coffee beans are performed by adding fruit concentrate in which at least one selected from the group consisting of blueberry, apple, strawberry, Rubus coreanus, Aronia and kiwi is mixed, to coffee beans at 1-10% (v/w) of water addition of coffee beans. The fermentation of coffee beans is performed by adding the vegetable lactobacillus powder in the immersing liquid in which unroasted coffee beans are immersed in purified water. The vegetable lactobacillus is inoculated into the immersing liquid in which unroasted coffee beans are mixed with purified water, at 1x10^7 - 1x10^9 cfu/mL, and fermented at 41-45deg.C for 1-15 hours.COPYRIGHT KIPO 2013[Reference numerals] (AA) Extract by hot water (BB) Extract by hand drip (CC) Fermentation time본 발명은 종균을 배양하여 액체 식물성유산균을 농축 및 동결건조시켜 부형제를 첨가한 후 고농도의 분말 식물성유산균을 만드는 단계와, 상기의 식물성유산균을 이용하여 커피생두를 발효시키는 단계와, 발효시킨 커피생두를 건조 및 로스팅하여 커피원두를 만드는 단계를 포함하는 것을 특징으로 하는 발효커피의 제조방법에 관한 것이다. 본 발명은 카페인이 저감되고 커피맛과 향이 우수한 발효커피를 제공한다.
