Coffee beans from which silverskin at center cut position thereof is separated and removed and method for manufacturing same

Abstract

The present invention relates to: coffee beans from which silverskin located in the center thereof is separated and removed, in which, by separating and removing silverskin located in the center of coffee beans, the unique taste, flavor and color of coffee can be maintained; and a method for manufacturing same. In addition, the expiration date of coffee beans can be increased by reducing rancidity and maintaining the natural freshness of the coffee beans. In addition, by removing silverskin located in the center of coffee beans, the extraction amount of coffee can be increased and the material costs of coffee beans can be reduced. In addition, the unique taste, flavor and color of coffee can be maintained by removing elements of coffee taste deterioration that may occur due to mixing of fiber, coffee oil, and the like.

Description

Coffee beans and their manufacturing method, in which the silver skin at the center cut position of the coffee beans is separated and removed.

[0001] The present invention relates to coffee beans and a method for producing the same, which can maintain the unique taste, flavor, and color of coffee by separating and removing the silver skin at the center cut (center) position of the coffee beans.

[0002]

[0003] Generally, coffee is divided into instant coffee and ground coffee.

[0004] Here, instant coffee is processed instant coffee that can be consumed as is by dissolving it well in hot water or hot water, and the commercial product was manufactured by G. Borden in the United States in 1901. It is manufactured by roasting the raw coffee beans (coffee beans), which are the seeds of the coffee tree fruit, and then cooling and grinding them, passing them through steam or hot water to obtain an extract, passing them through a centrifuge again to remove particles, and drying them by rapid freezing. In Korea, raw coffee beans are imported from the place of origin, and instant coffee is mass-produced and sold on the market.

[0005] Recently, in addition to the instant coffee made by the rapid freeze-drying method mentioned above, whole bean coffee made by roasting and grinding green coffee beans, which are the seeds of the coffee fruit, and then brewing them has been gaining popularity and becoming widely available.

[0006] These coffee beans are one of the most beloved snacks in the world, and looking at recent trends in the domestic and international coffee markets, the size of the coffee bean market is constantly growing rapidly, and as the market size grows, the tastes of coffee beans that consumers demand are also becoming increasingly segmented and diversified.

[0007] Since these coffee beans are basically a food product, they are consumed for their aroma and taste in addition to their nutritional value. Various studies are being conducted to alleviate the deterioration of coffee flavor caused by the mixing of fiber and coffee oil during the roasting and grinding processes of coffee beans, and to produce coffee beans with a smooth taste and aroma.

[0008] Additionally, since coffee is grown and harvested in various countries around the world, depending on the harvesting method of the region, coffee beans may be contaminated with contaminants such as dirt and other impurities, or supplied and distributed to consumers with the silver skin located in the center of the coffee beans not removed.

[0009] Here, the silver skin of the coffee bean is a thin silver film that covers the coffee bean. Some of it is naturally removed during the roasting process, but if the coffee bean is extracted without the silver skin being completely removed from the bean, it is difficult to maintain the coffee's unique taste, aroma, and color tone.

[0010] Accordingly, in order to solve the above problems, the present invention provides coffee beans and a method for producing the same, which can maintain the unique taste, flavor, and color of coffee by removing contaminants, impurities, and silver skin located at the center of coffee beans that remain or are generated during the harvesting, refining, processing, and distribution of coffee beans, thereby separating and removing the silver skin located at the center of coffee beans.

[0011]

[0012] The present invention is intended to solve the above-mentioned problems, and provides coffee beans and a method for producing the same, wherein the silver skin located at the center of the coffee beans is separated and removed, thereby extracting coffee using coffee beans from which the silver skin has been removed, thereby allowing the coffee's unique taste and flavor to be included in the extracted coffee and maintaining the coffee's unique color tone.

[0013] Other purposes and advantages of this application will be further clarified by the detailed description below, taken in conjunction with the appended claims and drawings. Any details not described herein are readily apparent and inferable to those skilled in the technical field of this application or similar technical fields, and therefore, their description is omitted.

[0014]

[0015] A method for producing coffee beans from which silver skins have been separated and removed according to one aspect of the present invention may be characterized by comprising: a washing step of placing green coffee beans in a water-filled storage container, washing them, and then removing them; a first step of physically or chemically separating and removing the silver skins of the green coffee beans from the green coffee beans that have undergone the washing step; a second step of heat-treating the green coffee beans from which the silver skins have been first separated and removed with steam to secondly separate and remove the silver skins located at the center cut of the green coffee beans; a drying step of drying the green coffee beans that have undergone the heat-treating step; a step of roasting the green coffee beans that have undergone the drying step; and a third step of pulverizing the roasted beans to separate and remove the silver skins located at the center cut of the coffee beans.

[0016] In the step of first separating and removing the silver skin, the physical or chemical method may be characterized by at least one of salt water, a brush, and high-pressure air.

[0017] In the above silver skin secondary separation and removal step, the heat treatment may be characterized by heat treatment with steam at 95°C to 100°C for 3 to 5 minutes.

[0018] The above roasting step may be characterized by roasting green coffee beans at a temperature of 200°C to 220°C for 10 to 14 minutes.

[0019] The above-mentioned silver skin 3rd separation and removal step may be characterized by using two or more grinding rollers to grind coffee beans into a particle size of less than 1.0 mm.

[0020] According to another aspect of the present invention, the present invention provides coffee beans from which silver skins produced by the above method are separated and removed.

[0021] The acid value of the above coffee bean powder may be characterized by being included at a concentration of 2.0 mg / g to 4.5 mg / g.

[0022] The peroxide value of the above coffee bean powder may be characterized by being included in a concentration of 15 meq / kg to 39 meq / kg.

[0023] According to another aspect of the present invention, a coffee product manufactured by grinding the coffee beans is provided.

[0024] According to another aspect of the present invention, a coffee beverage manufactured by extracting the above coffee processed product is provided.

[0025]

[0026] Coffee beans having the silver skin located at the center of the coffee beans separated and removed according to the present invention can reduce the oxidation of the coffee beans and maintain the original freshness of the coffee beans, thereby extending the shelf life.

[0027] In addition, the present invention can increase the extraction amount of coffee and reduce the material cost of coffee beans by removing the silver skin located at the center of the coffee beans.

[0028] In addition, the present invention can maintain the unique taste, aroma, and color of coffee by removing factors that may alter the taste of coffee due to mixing of fiber and coffee oil, etc.

[0029] The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

[0030]

[0031] The attached drawings are intended to explain the contents of the present invention in more detail to a person skilled in the art, but the technical idea of ​​the present invention is not limited thereto.

[0032] Figure 1 is a photograph of coffee beans showing a silver skin located in the center of the coffee beans according to one aspect of the present invention.

[0033] Figure 2 is a test report examining the components of silver skin in coffee beans according to one aspect of the present invention.

[0034] Figure 3 is a test report examining the components of silver skin in coffee beans 10 days after roasting according to one aspect of the present invention.

[0035] Figure 4 is a test report showing the components of a powder sample of coffee beans containing silver skin according to one aspect of the present invention.

[0036] Figure 5 is a test report showing the components of a powder sample of coffee beans from which silver skin has been removed according to one aspect of the present invention.

[0037]

[0038] Hereinafter, preferred embodiments of the present invention will be described in detail. Prior to this, it should be noted that the terms and words used in this specification and claims should not be interpreted in their conventional or dictionary sense. Based on the principle that the inventor can appropriately define the concept of a term to best explain his or her invention, they should be interpreted in their meaning and concepts consistent with the technical spirit of the present invention.

[0039] Accordingly, the embodiments described in this specification and the configurations illustrated in the drawings are only the most preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention. Therefore, it should be understood that there may be various equivalents and modified examples that can replace them at the time of filing this application.

[0040]

[0041] As shown in FIG. 1, the present invention relates to coffee beans (10) and a method for producing the same, and more specifically, to coffee beans and a method for producing the same, wherein the silverskin (11), which is a coffee flavor spoilage factor located in the center cut, which is a vertical groove in the center of the coffee beans, is removed by 99%, thereby allowing the unique flavor and aroma of coffee to be included in the extracted coffee, and the silverskin located in the center cut of the coffee beans, which can maintain the unique color tone of the coffee, is separated and removed.

[0042] Green coffee beans are composed of various components. Among them, the most important components are polysaccharides, lipids, organic amino acids, proteins, minerals, and caffeine. The content of these components varies slightly depending on the type of green coffee beans (Arabica, Robusta, etc.), production region, and cultivation environment, but generally, based on 100% by weight of green coffee beans, it contains 37 to 55% by weight of polysaccharides, 11 to 13% by weight of lipids, 11 to 16% by weight of organic amino acids, 4 to 5% by weight of proteins, 3 to 5% by weight of minerals, about 2% by weight of fatty acids, 1% by weight of chlorogenic acid, 1% by weight of trigonelline, and 1% by weight of caffeine.

[0043] In addition, green coffee beans contain various physiologically active substances, including polyphenols, flavonoids, and chlorogenic acid. The parchment (endocarp, inner skin) and silverskin (the component that covers the coffee bean) generated during the processing of green coffee beans have been discarded, but recently, the silverskin is also being consumed as tea after being dried. This is because chlorogenic acid is known to have a sour taste and to have preventive effects on cancer, diabetes, and arteriosclerosis, as well as antioxidant properties.

[0044] In addition, the antioxidant value (ORAC: Oxygen-Radical Absorbance Capacity) of silverskin, which contains a large amount of chlorogenic acid, is 15,000, which is 625 times that of blueberries and 90 times that of Asian berries, and research has shown that it has the highest concentrated antioxidant (anti-aging) value among existing fruits.

[0045] However, silverskin, which contains a large amount of chlorogenic acid, has excellent antioxidant (anti-aging) properties, but it also contains additional ingredients such as fiber and coffee oil, which can harm the unique taste and flavor of coffee.

[0046] Typically, most green coffee beans are dried using natural methods, such as sunlight, after harvesting, resulting in a moisture content of less than 12%. Coffee beans manufactured by directly processing these dried beans can be spoiled during distribution due to harmful substances, foreign matter, and silverskin.

[0047] In addition, coffee beans sold on the market are ground together with the silver skin, and after about 2 to 3 days, the coffee beans become rancid and lose the original taste and aroma of the coffee after about 7 days, but the coffee beans of the present invention, which separate and remove the silver skin at the center cut position of the coffee beans, can minimize the rancidity of the coffee beans by removing 99% of the center cut including the silver skin, and can maintain the original freshness of freshly roasted coffee beans for about a month.

[0048] Additionally, when you peel the flesh of the coffee tree fruit, there is a hard shell called parchment, and when you peel the parchment, there is a silverskin that covers the center cut of the coffee bean, which looks like calluses.

[0049] Also, silverskin is a thin, silvery film that is left after the coffee beans have gone through various processing steps to remove the skin and pulp. It is also called coffee chef.

[0050] In addition, as a method for separating and removing silver skin, the silver skin may be separated and removed by one or more methods selected from the group consisting of separation and removal methods using steam, washing, and grinding of coffee beans.

[0051] Separation and removal methods using washing involve filling a water-filled storage container with green coffee beans and then washing them with water. Alternatively, physical or chemical methods can be used to separate and remove the silverskin from the green coffee beans. These separation and removal methods remove foreign substances and residual pesticides attached to the coffee beans, while simultaneously separating and removing the silverskin from the green coffee beans.

[0052] The above physical or chemical properties may be, but are not limited to, one or more of salt water, a brush, and high pressure air.

[0053] Chemical methods using a saltwater solution can kill bacteria, such as those contaminated with the surface of green coffee beans, thanks to the salt's sterilizing properties. Salt also adsorbs and decomposes heavy metals. These effects, coupled with the osmotic pressure of the saltwater solution, effectively remove contaminants, such as residual pesticides, that have seeped into the surface of green coffee beans.

[0054] By using physical methods such as brushes or high-pressure air, the silver skin of green coffee beans can be effectively removed by using pressure, etc.

[0055] The separation and removal method using steam is to separate and remove 99% of the silver skin at the center cut of the coffee beans by heat-treating the coffee beans with steam at 100°C for 3 to 5 minutes, as the silver skin is a so-called impurity that reduces the original taste of the coffee, thereby maintaining the original taste, aroma, and color of the coffee.

[0056] Additionally, heating green coffee beans with steam at 100°C for 3 to 5 minutes is ideal for separating and removing the silver skin at the center cut of the green coffee beans. If the heating time with steam is less than 3 minutes, the silver skin at the center cut of the green coffee beans will not be separated and removed, and if the heating time with steam exceeds 5 minutes, the green coffee beans will contain a lot of moisture.

[0057] Heat-treated green coffee beans are still moist, so they must be quickly drained and dried. If drying is not done quickly, mold or spoilage can occur. To prevent spoilage as much as possible, drying within an hour is recommended.

[0058] The separation and removal method using grinding can be used to manufacture coffee beans by grinding coffee beans produced by roasting coffee beans at a temperature of 200°C to 220°C for 10 to 14 minutes into a particle size of 1.0 mm or less using two or more grinding rollers to separate and remove the silver skin at the center cut position of the coffee beans.

[0059] In addition, the separation and removal methods are not limited to the above-mentioned silver skin separation and removal methods, and even if the silver skin located at the center cut of the coffee bean is separated and removed, the loss rate of the coffee bean can be minimized to 3% to 5%.

[0060] After filling a storage container with water, the green coffee beans can be placed in the container and washed with water. Alternatively, physical or chemical methods can be used to separate and remove the silverskin from the green coffee beans. These separation and removal methods remove foreign substances and residual pesticides attached to the coffee beans, while simultaneously separating and removing the silverskin from the green coffee beans.

[0061] The above physical or chemical properties may be, but are not limited to, one or more of salt water, a brush, and high pressure air.

[0062] Chemical methods using a saltwater solution can kill bacteria, such as those contaminated with the surface of green coffee beans, thanks to the salt's sterilizing properties. Salt also adsorbs and decomposes heavy metals. These effects, coupled with the osmotic pressure of the saltwater solution, effectively remove contaminants, such as residual pesticides, that have seeped into the surface of green coffee beans.

[0063] By using physical methods such as brushes or high-pressure air, the silver skin of green coffee beans can be effectively removed by using pressure, etc.

[0064] The separation and removal method using steam is to separate and remove 99% of the silver skin at the center cut of the coffee beans by heat-treating the coffee beans with steam at 100°C for 3 to 5 minutes, as the silver skin is a so-called impurity that reduces the original taste of the coffee, thereby maintaining the original taste, aroma, and color of the coffee.

[0065] Additionally, heating green coffee beans with steam at 100°C for 3 to 5 minutes is ideal for separating and removing the silver skin at the center cut of the green coffee beans. If the heating time with steam is less than 3 minutes, the silver skin at the center cut of the green coffee beans will not be separated and removed, and if the heating time with steam exceeds 5 minutes, the green coffee beans will contain a lot of moisture.

[0066]

[0067] Hereinafter, the present invention will be described in more detail through examples. These examples are intended merely to illustrate the present invention, and therefore, the scope of the present invention is not to be construed as being limited by these examples.

[0068]

[0069] Experimental Example 1: Ingredient Contents According to the Presence or Absence of Silverskin in Coffee Beans

[0070] The residual amounts of components were compared for each of the following coffee beans: silver skin at the center cut position of the coffee beans according to the present invention, silver skin 10 days after roasting, coffee bean powder containing silver skin at the center cut position of the coffee beans, and coffee bean powder from which silver skin at the center cut position of the coffee beans was removed, as shown in Tables 1 to 4 below.

[0071]

[0072] Each result was confirmed through the test inspection report of KHFF Testing & Research Institute.

[0073]

[0074] Test Items Test Results Ochratoxin A (ug / kg) Not detected Carbohydrate (%) 67.95 Crude Fat (%) 6.33 Moisture (%) 3.61 Pollen (%) 5.99

[0075] Table 1 and Figure 2 above show the silverskin components at the center cut position of coffee beans. Ochratoxin A, one of the fungal toxins, was not detected in the silverskin at the center cut position of coffee beans.

[0076] Test Item Test Results Ochratoxin A (ug / kg) 3.7252

[0077] Table 2 and Figure 3 above show the components of coffee beans with silver skins at the center cut position 10 days after roasting. When coffee beans with silver skins at the center cut position were roasted 10 days after roasting, ochratoxin A, one of the fungal toxins, was detected in the silver skins at 3.7252 ug / kg.

[0078] Test ItemsTest ResultsAcid Value (mg / g)4.56Peroxide Value (meq / kg)39.48

[0079] Table 3 and Figure 4 above show the components of coffee bean powder containing silverskin at the center cut position of the coffee bean. Unlike Table 4 below, coffee bean powder containing silverskin at the center cut position had higher acid values ​​and peroxide values, confirming that oxidation progressed more easily.

[0080] Test ItemsTest ResultsAcid Value (mg / g)3.98Peroxide Value (meq / kg)21.51

[0081] Table 4 and Fig. 5 above show the components of coffee bean powder from which the silver skin was removed at the center cut location of the coffee bean. Unlike Table 3 above, coffee bean powder from which the silver skin was removed at the center cut location of the coffee bean had lower acid and peroxide values, confirming that it prevented oxidation.

[0082] [Example 1]

[0083] 1-1. Coffee bean production by separating and removing the silver skin at the center cut position of the coffee bean.

[0084] 100g of green coffee beans were placed in a 1L storage container filled with water, washed, and then the silver skin attached to the green coffee beans was separated and removed using a brush. Then, 0.5L of water was heat-treated with steam at 100℃ for 5 minutes, and the silver skin located at the center cut of the green coffee beans was separated and removed. The green coffee beans that went through the heat treatment step were placed on a colander and dried for 40 minutes by blowing a weak fan wind from below, producing 96g of washed green coffee beans.

[0085] After that, the roaster was preheated to 210℃, dried green coffee beans were put in, and roasted for 12 minutes to separate and remove the silver skin at the center cut position of the coffee beans, thereby obtaining coffee beans from which the silver skin at the center cut position of the coffee beans was separated and removed.

[0086]

[0087] 1-2. Coffee production by separating and removing the silver skin at the center cut of the coffee bean.

[0088] The coffee beans obtained in Example 1-1 above, from which the silver skin at the center cut position was separated and removed, were ground into coffee powder, and then extracted in hot water using 120 ml of hot water per 10 g of coffee powder to prepare a coffee beverage.

[0089]

[0090] [Comparative Example 1]

[0091] Unlike the above Example 1, a coffee beverage was prepared using coffee beans containing silver skin in the center cut of the coffee beans according to a general coffee bean preparation method, as in the above Example 1-2.

[0092]

[0093] [Comparative Example 2]

[0094] Unlike the above Example 1, a coffee beverage was prepared using coffee beans from Company A according to a general coffee bean manufacturing method as in Example 1-2.

[0095]

[0096] [Comparative Example 3]

[0097] Unlike the above Example 1, a coffee beverage was prepared using coffee beans from Company B according to a general coffee bean manufacturing method as in Example 1-2.

[0098]

[0099] [Comparative Example 4]

[0100] Unlike the above Example 1, a coffee beverage was prepared using C Company's coffee beans according to a general coffee bean manufacturing method as in Example 1-2.

[0101]

[0102] [Comparative Example 5]

[0103] Unlike the above Example 1, a coffee beverage was prepared using D Company's coffee beans according to a general coffee bean manufacturing method as in Example 1-2.

[0104]

[0105] Test Example 2: Brix, pH, and TDS Measurements

[0106] In order to confirm the Brix, pH, TDS, etc. of a coffee beverage from which the silver skin at the center cut position of the coffee bean according to the present invention was separated and removed, an evaluation test was conducted as follows.

[0107] The evaluation test conducted compared coffee beverages in which the silver skin at the center cut position of the coffee bean was separated and removed (Example 1), coffee beverages in which the silver skin was not separated and removed (Comparative Example 1), and coffee beverages from companies A to D (Comparative Examples 2 to 5), and evaluated them as shown in Table 5 below.

[0108]

[0109] Experiment 1 - Brix Measurement

[0110] Brix is ​​a unit of measurement for sugar concentration, typically measured with a refractometer. It expresses the sugar concentration of each brewed coffee as a percentage (%). The solutes include mostly sugar, along with traces of salts, proteins, acids, and traces of other components. Therefore, a high Brix value can, but does not necessarily, indicate a high sugar content. Brix was measured using the "PAL-1" (ATAGO), and the results are shown in Table 5 below.

[0111]

[0112] Experiment 2 - pH Measurement

[0113] pH is a numerical value indicating the degree of acidity or alkalinity, and is expressed by measuring the chlorogenic acid content of each extracted coffee. The pH of the coffee produced in was measured, and the results are shown in Table 5 below.

[0114]

[0115] Experiment 3 - TDS Measurement

[0116] TDS stands for total dissolved solids, and it measures and displays the minerals, salts, metals, cations, and anions dissolved in extracted coffee. Specifically, when a coffee sample is filtered using a filter with a 0.45㎛ pore size, all solids that pass through the filter, excluding water, constitute total dissolved solids. A high TDS indicates a good "body," which contributes to the coffee's distinctive flavor.

[0117]

[0118] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Brix (%) 0.2 0.10 10.0 9 0.10.1 pH 5.26 26.3 6.16 26.2 TDS (ppm) 14 30 12 20 12 50 12 90 12 30 12 80

[0119] As can be seen from the experimental results shown in Table 5 above, it was confirmed that the coffee beverage (Example 1) in which the silver skin at the center cut position of the coffee bean according to the present invention was separated and removed was significantly superior in terms of Brix, pH, and TDS compared to the coffee beverage (Comparative Example 1) in which the silver skin was not separated and removed and the existing commercially available coffee beverages (Comparative Examples 2 to 5).

[0120] In the case of Brix measurement values, it can be confirmed that coffee extracted according to the present invention has more sugar, salt, protein, and acid than coffee manufactured using a conventional method, which improves the taste of the coffee.

[0121] In addition, in the case of pH measurement values, it can be confirmed that coffee extracted according to the present invention has a lower content of chlorogenic acid, which can damage the unique taste and flavor of coffee, than coffee extracted using a conventional method.

[0122] In addition, even in the case of TDS measurement values, it can be confirmed that the body of coffee extracted according to the present invention, which represents the unique taste and flavor of coffee, is much better than that of coffee extracted using a conventional method.

[0123]

[0124] Test Example 3: Sensory Test

[0125] In order to evaluate the taste, flavor, and color of a coffee beverage obtained by separating and removing the silver skin at the center cut position of coffee beans according to the present invention, evaluation tests were conducted through Example 2 and Comparative Examples 6 to 10 as follows.

[0126] The evaluation test conducted on the extracted coffees for 20 adult men and women, including the general public and a group of experts, included a total of 6 items: flavor, sweetness, umami, balance, coffee color, and overall evaluation. The evaluation method was to evaluate each item using a method of giving a score of 1 to 5 points (5, very good; 4, somewhat good; 3, average; 2, somewhat bad; 1, very bad).

[0127]

[0128] [Example 2]

[0129] A total of six items were evaluated, including flavor, sweetness, savory taste, balance, coffee color, and overall evaluation, for coffee extracted from coffee beans that had the silver skin at the center cut of the coffee beans separated and removed.

[0130]

[0131] [Comparative Example 6]

[0132] The same method as Example 2 was used, but a total of six items were evaluated, including flavor, sweetness, savory taste, balance, coffee color, and overall evaluation, for coffee extracted from coffee beans without separating or removing the silver skin.

[0133]

[0134] [Comparative Example 7]

[0135] The same method as Example 2 was used, but a total of six items were evaluated, including flavor, sweetness, savory taste, balance, coffee color, and overall evaluation, for coffee extracted from coffee beans from Company A.

[0136]

[0137] [Comparative Example 8]

[0138] The same method as Example 2 was used, but a total of six items were evaluated, including flavor, sweetness, savory taste, balance, coffee color, and overall evaluation, for coffee extracted from coffee beans from Company B.

[0139]

[0140] [Comparative Example 9]

[0141] The same method as Example 2 was used, but a total of six items were evaluated, including flavor, sweetness, savory taste, balance, coffee color, and overall evaluation, for coffee extracted from coffee beans from Company C.

[0142]

[0143] [Comparative Example 10]

[0144] The same method as Example 2 was used, but a total of six items were evaluated, including flavor, sweetness, savory taste, balance, coffee color, and overall evaluation, for coffee extracted from coffee beans from Company D.

[0145]

[0146] Example 2 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Flavor 4.05 3.15 2.05 3.05 3.45 3.50 Sweetness 4.5 0.3.20 3.85 3.75 3.75 3.15 Savory 3.45 2.05 2.15 2.60 2.95 2.55 Balance 3.5 0.2.60 2.95 2.05 3.05 3.15 Coffee Color 4.3 5 3.80 3.15 3.15 2.5 5 3.05 Overall Evaluation 4.8 0.3.95 4.15 4.05 3.80 4.00

[0147] As can be seen from the experimental results shown in Table 6 (sensory test results), the coffee beverage (Example 2) in which the silver skin at the center cut position of the coffee beans according to the present invention was separated and removed showed improved effects in terms of flavor, sweetness, savory taste, balance, coffee color, and overall evaluation compared to the coffee beverage (Comparative Example 6) in which the silver skin was not separated and removed and the existing commercially available coffee beverages (Comparative Examples 6 to 10).

[0148] In conclusion, it was confirmed that the coffee obtained by separating and removing the silver skin at the center cut position of the coffee beans of the present invention has an advantage in that it is superior in preference among the general public and expert groups in terms of flavor, sweetness, umami, balance, color, and overall evaluation, and thus can improve the quality of the coffee beans themselves.

[0149]

[0150] The above description of the present invention is for illustrative purposes only, and those skilled in the art will readily appreciate that the present invention can be readily modified into other specific forms without altering the technical spirit or essential characteristics of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. For example, each component described as a single entity may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined manner.

[0151] The scope of the present invention is indicated by the claims described below rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims

1. Washing step of placing green coffee beans in a water-filled storage container, washing them, and then removing them; A step of first separating and removing the silver skin of green coffee beans that have gone through the above washing step by using a physical or chemical method; A step of secondarily separating and removing the silver skin located at the center cut of the green coffee beans by heat-treating the green coffee beans that have gone through the first separation and removal step of the silver skin of the green coffee beans with steam; A drying step for drying coffee beans that have undergone the above heat treatment step; A step of roasting coffee beans that have gone through the above drying step; and A method for producing coffee beans from which silver skins have been separated and removed, characterized by comprising a step of grinding the roasted coffee beans and separating and removing the silver skin at the center cut position of the coffee beans for the third time.

2. In paragraph 1, A method for producing coffee beans from which silver skin has been separated and removed, characterized in that the physical or chemical method in the step of first separating and removing the silver skin is at least one of salt water, a brush, and high-pressure air.

3. In paragraph 1, A method for producing coffee beans from which silver skin has been separated and removed, characterized in that in the second silver skin separation and removal step, heat treatment is performed with steam at 95°C to 100°C for 3 to 5 minutes.

4. In paragraph 1, A method for producing coffee beans from which silver skins have been separated and removed, characterized in that the roasting step comprises roasting coffee beans at a temperature of 200°C to 220°C for 10 to 14 minutes.

5. In paragraph 1, A method for producing coffee beans from which silver skin has been separated and removed, characterized in that the third separation and removal step of the silver skin is performed by using two or more grinding rollers to grind coffee beans into a particle size of less than 1.0 mm.

6. Coffee beans manufactured by the method of any one of clauses 1 to 5, with the silver skin separated and removed from the center cut position.

7. In paragraph 6, Coffee beans from which the silver skin at the center cut position of the coffee beans has been separated and removed, characterized in that the acid value of the coffee bean powder is contained in a concentration of 2.0 mg / g to 4.5 mg / g.

8. In paragraph 6, Coffee beans from which silver skin at the center cut position of the coffee beans has been separated and removed, characterized in that the peroxide value of the coffee bean powder is contained in a concentration of 15 meq / kg to 39 meq / kg.

9. Coffee products manufactured by grinding coffee beans of Article 6.

10. Coffee beverage manufactured by extracting the coffee processed product of Article 9.

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