Method for producing fermented coffee cultured with grain solid-type mushroom mycelium seeds

A method for producing fermented coffee beans comprising:

• (1) adding 4.5 to 5.5 g of Tetragonia tetragonioides and 4.5 to 5.5 g of Rumex crispus to 180 to 220 mL of water;
• heating the water containing the Tetragonia tetragonioides and the Rumex crispus to a temperature of 90 to 110° C. and maintaining the temperature for 2 to 4 hours;
• and filtering the water to remove the Tetragonia tetragonioides and the Rumex crispus to obtain an extract;
• (2) immersing green coffee beans in the extract preparing in step (1) and maintaining the green coffee beans and the extract at a temperature of 18 to 22° C. for 5 to 10 hours;
• (3) laying ivy leaves on a tray of a sterilizer;
• removing the green coffee beans from the extract;
• placing the green coffee beans removed from the extract on the ivy leaves;
• sterilizing the green coffee beans at 110 to 130° C. for 50 to 70 minutes;
• and then cooling the sterilized green coffee beans;
• (4) applying grain solid spawn to the green coffee beans cooled in step (3), followed by culturing at 18 to 22° C. for 20 to 25 days, to obtain a fermented product of the green coffee beans;
• and
• (5) separating the grain solid spawn from the fermented product of the green coffee beans cultured in step (4), followed by drying the fermented product of the green coffee beans to obtain fermented coffee beans such that the moisture content of the fermented coffee beans is 10 to 13% w/v (weight/volume).