The present invention relates to a manufacturing method of coffee beans with improved functionally. According to the present invention, the manufacturing method can obtain coffee beans with improved functionality from raw coffee beans having strong bitter taste and declined flavoring properties, and can supply and demand materials in an easy manner by using aged green tea leaves which are unused resources. In addition, the manufacturing method increases the flavor of the coffee beans by permeating or coating a precursor substance required for a flavor generation reaction of coffee in raw coffee beans, thereby introducing a synthesis reaction of natural flavor ingredients during a roasting process, and differentiating the coffee beans from coffee beans with the addition of the artificial smell.COPYRIGHT KIPO 2016본 발명은 관능성이 개선된 커피 원두의 제조 방법에 관한 것이다. 본 발명에 의하면, 쓴 맛이 강하고 향미적 특성이 떨어지는 커피 생두로부터 광능성이 개선된 커피 원두를 수득할 수 있고, 미이용자원인 성숙한 녹차잎을 이용하여 재료의 수급이 용이하다. 또한, 커피의 향미생성반응에 요구되는 전구물질을 원두에 침투 혹은 피복시켜 증가시키므로, 로스팅(roasting) 과정에서 자연적인 향미성분 합성반응을 유도하므로 인공적인 향의 첨가와 차별성을 갖는다.
