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발아메밀가루가 첨가된 발아커피가루의 제조방법
专利权人:
SCIENCEPAM CO.; LTD.
发明人:
CHOI, SUN ILKR,최선일
申请号:
KR1020150134280
公开号:
KR1020170035449A
申请日:
2015.09.23
申请国别(地区):
KR
年份:
2017
代理人:
摘要:
The present invention relates to a method for manufacturing germinated coffee powder containing germinated buckwheat powder, in which coffee beans (coffee raw beans) are germinated to have sprouts before fermenting the germinated coffee beans by using lactobacilli, and are then dried and pulverized to manufacture germinated coffee powder and germinated buckwheat powder, which is manufactured such that buckwheat is germinated to have sprouts, is fermented by using lactobacilli, and is then dried and pulverized, is added to the germinated coffee powder in a predetermined ratio. The spoilage is minimized while the coffee beans and buckwheat are germinated, nutrients which are contained in the coffee beans and buckwheat and is advantageous to the human body are increased through the germination process, and the contents of caffeine in coffee is remarkably reduced. Thus, not only the taste and flavor of coffee is increased through a fermenting process, but also the special taste of buckwheat is added to the coffee.COPYRIGHT KIPO 2017본 발명은 커피콩(커피생두)을 발아시켜 순이 나오게 발육한 발아커피콩을 유산균으로 발효시킨 후, 건조·분쇄하여 제조된 발아커피가루에, 메밀을 발아시켜 순이 나오게 발육한 발아메밀을 유산균으로 발효시킨 후, 건조·분쇄하여 제조된 발아메밀가루를 일정비율로 첨가하여 혼합한 발아메밀가루가 첨가된 발아커피가루의 제조방법에 관한 것으로, 커피콩과 메밀이 발아되는 과정에서 부패를 최소화하고, 커피콩과 메밀에 함유된 인체에 유익한 영양소를 발아과정을 통해 증대시키며, 커피의 카페인의 함량은 대폭 낮추어, 커피의 맛과 향이 발효과정을 통해 증대되는 것은 물론 메밀의 독특한 맛이 커피에 가미되도록 한 것이다.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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