Method for processing green coffee beans
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Solution Overview
Problem
Conventional methods for processing green coffee beans result in high caffeine content and unpleasant aromas, making it difficult for non-coffee lovers to ingest sufficient chlorogenic acid, a beneficial polyphenol, due to cumbersome processing steps and oxidation during storage, which alters taste and aroma.
Innovation Solution
A method involving steaming unroasted green coffee beans at low temperatures for an extended period using mineral water and incorporating the leaf and flower of Apios to reduce caffeine content and minimize bitter and astringent tastes, while maintaining high polyphenol levels, including chlorogenic acid, and reducing unpleasant odors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If green coffee beans are stored as roasted beans, then convenience is improved, but oxidation occurs during storage altering taste and aroma
Solution Approach 1:
The patent inverts the conventional approach by storing processed green coffee beans instead of roasted beans. The processing transforms the beans into a stable form that resists oxidation during storage, and only undergoes final roasting at the point of use. This inversion eliminates the oxidation problem while maintaining convenience.
Solution Approach 2:
The patent creates an inert environment by processing beans in controlled atmospheric conditions during steaming, minimizing exposure to oxygen. The resulting processed beans have reduced susceptibility to oxidation, effectively creating a protective environment against harmful oxidative reactions during storage.
2Object-generated harmful factors
If conventional roasting processes are used, then coffee aroma is developed, but cumbersome processing steps are required
Solution Approach 1:
The patent merges multiple processing functions into a single steaming step. The steaming process simultaneously performs partial roasting, polyphenol preservation, and initial caffeine reduction, eliminating the need for separate processing steps and simplifying the overall workflow while maintaining aroma development.
3Object-affected harmful factors
If green coffee beans are processed to reduce caffeine, then health benefits are improved, but unpleasant smell and bitter taste increase
Solution Approach 1:
The patent uses water as an intermediary medium during steaming. Water facilitates selective chemical reactions that degrade caffeine while preserving flavor compounds. The water vapor acts as a mediator that transfers thermal energy uniformly, enabling controlled degradation of bitter compounds without creating unpleasant odors.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method increases the intake of beneficial polyphenols like chlorogenic acid while minimizing caffeine intake, improving the taste and aroma of coffee, making it more palatable for non-coffee lovers by reducing bitter and astringent flavors and unpleasant aromas.
Implementation Method 1
steaming unroasted green coffee beans at low temperatures for an extended period
Implementation Method 2
steaming unroasted green coffee beans at low temperatures for an extended period using mineral water
Implementation Method 3
drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43°C
Implementation Method 4
incorporating the leaf and flower of Apios to reduce caffeine content and minimize bitter and astringent tastes
Implementation Method 5
maintaining high polyphenol levels, including chlorogenic acid
Data Source
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AI summary
Disclosed herein is a method for processing green coffee beans, including: (1) loading unroasted green coffee beans on a mesh-like plate, placing in a container the mesh-like plate having the green coffee beans loaded thereon, introducing water into the bottom of the container so as to be spaced apart from the lower surface of the mesh-like plate, and closing the lid of the container to seal the container; (2) placing the sealed container in a heating cabinet, and then steaming the green coffee beans at low temperature for 10 to 12 days while maintaining the internal temperature of the heating cabinet at 70 to 80°C; and (3) opening the lid of the container, and then drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43°C.