scispace - formally typeset
Search or ask a question
Author

Kim Seon Hui

Bio: Kim Seon Hui is an academic researcher. The author has contributed to research in topics: Low caffeine coffee & Coffee bean. The author has an hindex of 1, co-authored 1 publications receiving 2 citations.

Papers
More filters
Patent
18 Jan 2016
TL;DR: In this paper, a low-caffeine coffee with a large amount of effective components of raw coffee beans prepared by low-temperature extraction, and capsule coffee comprising the same effective components contained in raw beans are not destroyed and a small amount of caffeine is included.
Abstract: The present invention relates to low-caffeine coffee with a large amount of effective components of raw coffee beans prepared by low temperature extraction, and capsule coffee comprising the same Effective components contained in raw coffee beans are not destroyed and a small amount of caffeine is included, since a coffee bean extract is obtained by using low temperature extraction without thermally processing (roasting) coffee beans at high temperatures Thus, a user consumes less caffeine and can consume a large amount of effective components beneficial to the human body even if the user drinks a small amount of the low-caffeine coffee The coffee bean extract according to the present invention is obtained by using low temperature extraction without using a high temperature roasting method, and is extracted using a solvent with excellent elution efficiency of the effective components, thereby having low loss of the effective components such as chlorogenic acid, protein, and the like, and containing low caffeine content Therefore, the coffee bean extract is effective for health and weight loss of modern people by reducing the intake amount of caffeine while allowing a large quantity of chlorogenic acid to be consumed with a small instake quantity In particular, the capsule coffee obtained by encapsulating the coffee bean extract according to the present invention can prevent acidification, and thus has excellent long-term storability and enables the user to easily enjoy the coffee at home, in an office, etc

2 citations


Cited by
More filters
Patent
11 Jul 2019
TL;DR: In this article, the authors proposed a green coffee producing method using a pre-treatment and post-treatment process at an ultralow temperature by changing a difference according to the gas pressure of the roasting device, the temperature of the drum, exhaust temperature, the opening degree of an exhaust hole, and roasting time.
Abstract: The present invention relates to green coffee with an increased chlorogenic acid content by the ultralow temperature roasting of green coffee beans and a producing method thereof and, more specifically, to a green coffee producing method conducted by putting coffee beans in a drum of a roasting device, performing a pretreatment roasting process of roasting as a pretreatment at an ultralow temperature by changing a difference according to the gas pressure of the roasting device, the temperature of the drum, exhaust temperature, the opening degree of an exhaust hole, and roasting time, then cooling down the coffee beans to remove fishy taste, putting the coffee beans after the pretreatment roasting process into the drum of the roasting device again, performing a posttreatment roasting process of roasting again at an ultralow temperature by changing a difference according to the gas pressure of the roasting device, the temperature of the drum, exhaust temperature, the opening degree of the exhaust hole, and roasting time, and then cooling down the coffee roasted by the posttreatment, thereby obtaining green coffee beans with an increased chlorogenic acid content higher than coffee produced by a normal high temperature roasting method by preventing the loss of chlorogenic acid with the ultralow temperature roasting and the flavor of coffee beans.
Patent
20 Dec 2018
TL;DR: In this paper, a method for manufacturing coffee bean wind using green coffee beans is described, which is characterized by comprising of a first step of selecting green beans, a second step of drying and freezing the selected green coffee seeds, a third step of grinding the frozen green beans to have a mesh grain size of 100-200, and a fourth step of adding water at 25-60oC to the ground green beans and thereby liquefying the same such that the sugar content thereof becomes 14-18 Brix, and an eighth step of filtering a fermented liquid generated through the
Abstract: The present invention relates to a method for manufacturing coffee wind using green coffee beans. More particularly, the method is characterized by comprising: a first step of selecting green coffee beans; a second step of drying and freezing the selected green coffee beans; a third step of grinding the frozen green coffee beans to have a mesh grain size of 100-200; a fourth step of adding water at 25-60oC to the ground green coffee beans and thereby liquefying the same such that the sugar content thereof becomes 14-18 Brix; a fifth step of adding yeast and sugar to the green coffee beans liquefied in the fourth step and subjecting the same to primary alcoholic fermentation for one to three months; a sixth step of filtering a fermented liquid generated through the alcoholic fermentation in the fifth step by a filter press; a seventh step of injecting the fermented liquid filtered in the sixth step into an immersion tank and subjecting the same to secondary alcoholic fermentation for one to three months, thereby manufacturing green coffee bean wind; and an eighth step of bottling the green coffee bean wind manufactured in the seventh step and maturing the same for at least one month at a temperature of 10oC or less. The wine manufactured using green coffee beans according to the present invention has the following advantages: loss of chlorogenic acid is reduced, making it possible to provide green coffee bean wine which has a new flavor, which has an increased ratio of use of the chlorogenic acid, and which is highly preferred; the ratio of use of chlorogenic acid is increased by reducing the loss thereof, making it possible to expect the antioxidant effect resulting intake of the chlorogenic acid; and damage to liver due to alcohol intake is reduced, thereby preventing hangover.