LTD.;농업회사법인 미래농업개발연구소 (주);PARK, NO HEUNG;TOMORROW INSTITUTE FOR AGRO-DEVELOPMENT CO., LTD.;정호진;박노흥;CHUNG, HO JIN;TOMORROW INSTITUTE FOR AGRO-DEVELOPMENT CO.
发明人:
PARK, NO HEUNGKR,박노흥,CHUNG, HO JINKR,정호진,PARK, NO HEUNG,CHUNG, HO JIN
申请号：
KR1020130147270
公开号：
KR1020150062523A
申请日:
2013.11.29
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a method for producing fermented coffee beans. More specifically, the present invention relates to a method for reducing bitter tastes (tannin) using vitamin C and re-fermenting coffee beans to produce high quality coffee having excellent flavors and aromas. The present invention comprises: a fermentation solution producing step； and a re-fermentation step. The fermentation solution producing step includes: a material preparation process； a mixing process； a sealing and putting process； a gas removing process； a grinding process； and a squeezing extraction process. The re-fermentation step includes: the material preparation process； the mixing process； the sealing and putting process； the gas removing process； and a drying and roasting process.COPYRIGHT KIPO 2015본 발명은 발효 커피콩의 제조방법에 관한 것으로, 더욱 상세하게는 비타민 C를 이용하여 쓴맛(탄닌)을 저감하고 커피콩을 재발효하여 맛과 향이 뛰어난 고급 커피를 만드는 방법에 관한 것이다.
