THE PRODUCING METHOD FOR HIGH QUALITY COFFEE OF RICH TASTE AND SMELL BY FERMENTATION USING COMPOSITE MICROORGANISM

• Main Authors: HEO, SONG HEE, WOO, SEONG DAE, HAN, HYE YOUNG, HAM, MIN SU, KIM, JANG HWAN, KIM, GU MO, LEE, HYE JIN, LEE, IL WOO
• Format: Patent
• Language: English; Korean
• Published: 07.06.2016
• Subjects: BEER; BIOCHEMISTRY; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; CHEMISTRY; COFFEE; ENZYMOLOGY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; PROCESSES USING MICROORGANISMS; SPIRITS; TEA; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention aims at providing: a method for manufacturing fermented coffee enhancing a variety of tastes and aromas of coffee by making coffee fermented using multiple ways with Bacillus subtilis G2-SH unadulteratedly isolated from Korean traditional red pepper paste and Lactobacillus helveticus J-L05 isolated from excrement of Asia palm civet; and green beans of the fermented coffee manufactured by the method. The fermentation method of the present invention can be achieved by providing a method for fermenting green coffee beans which comprises the following steps: soaking green coffee beans in water at 30-50°C for 6-12 hours; washing the soaked green coffee beans with the running water; primarily fermenting the washed green coffee beans; sterilizing the primarily fermented green coffee beans as it is; cooling the sterilized green coffee beans; secondarily fermenting the cooled green coffee beans; and drying the fermented green coffee beans with hot air. 본 발명은 커피 생두를 우리나라 전통식품인 고추장에서 순수 분리한G2-SH와 사향고양이 분변에서 분리한J-L05를 이용하여 복합적인 방법으로 발효한 발효커피를 제조함으로서 커피의 다양한 맛과 향을 증진시킬 수 있는 발효커피 제조방법을 제공하고 상기 방법으로 제조된 발효커피 생두를 제공하기 위함이다. 본 발명의 발효방법은, 커피 생두를 30℃ 내지 50℃에서 6시간 내지 12시간 동안 불리는 단계; 불린 커피 생두를 흐르는 물로 세척하는 단계; 세척된 커피 생두를 1차 발효시키는 단계; 1차 발효가 완료된 커피 생두를 그대로 살균하는 단계; 살균이 완료된 커피 생두를 냉각하는 단계; 냉각이 완료된 커피 생두를 2차 발효시키는 단계; 발효가 완료된 커피 생두를 열풍 건조하는 단계; 를 포함하는 것을 특징으로 하는 커피생두의 발효방법을 제공함으로서 달성될 수 있다.