정호진; NO HEUNG;PARK, NO HEUNG;박노흥;CHUNG, HO JIN;PARK
发明人:
PARK, NO HEUNGKR,박노흥,CHUNG, HO JINKR,정호진
申请号：
KR1020150070261
公开号：
KR1020160136586A
申请日:
2015.05.20
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a preparation method of fermented coffee beans. More particularly, the present invention relates to a method for making high-quality coffee having excellent flavor and scent by reducing a bitter taste of tannin by using vitamin C, and re-fermenting coffee beans. The preparation method of fermented coffee beans comprises: (1a) a coffee bean fermentation product preparation step including an ingredient preparation process, a mixing process, and a fermentation process； and (1b) a coffee bean re-fermentation product preparation step.COPYRIGHT KIPO 2016본 발명은 발효 커피콩의 제조방법에 관한 것으로, 더욱 상세하게는 비타민 C를 이용하여 타닌의 쓴맛을 저감하고 커피콩을 재발효하여 맛과 향이 뛰어난 고급 커피를 만드는 방법에 관한 것이다.
