JP2010207216A - Method for producing new fermented coffee and fermented coffee produced thereby - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fermented coffee and/or the fermented coffee or a composition thereof by discovering a proper method for disinfecting coffee raw beans without accompanying the elution of an active ingredient and using the method. <P>SOLUTION: The method for producing the fermented coffee having little acidity, strong bitterness, sour flavor and flavor peculiar to the coffee comprises: subjecting the coffee raw beans to steam sterilization treatment; and carrying out lactic fermentation or yeast fermentation by using a small amount of fermentation liquor (in an amount of the liquid of from 1/10 to several times of the amount of the raw beans) to afford fermentation-treated coffee raw beans, and roasting and extracting the resultant raw beans by a normal method. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a novel sterilization method by steam treatment of green coffee beans, a novel fermented coffee production method in which fermentation treatment is performed without causing elution of useful components from the treated coffee beans, and fermentation produced thereby It relates to coffee or its composition.

About 3,000 cells / g or more of general live bacteria adhere to the green coffee beans. However, in coffee beverages, regular coffee is roasted from green beans at a high temperature of 200 tens or more, then crushed roasted coffee, and finally poured hot water to drink the extracted coffee To do. Therefore, regular coffee does not require sterilization because it is strongly sterilized in the roasting process. Therefore, there has been no necessity so far, and an appropriate sterilization method for green beans has not been studied at all.

However, along with recent changes in taste, there has been a habit of fermenting coffee to change flavor components and drinking. In the production of this fermented coffee, it was necessary to carry out a fermentation process without roasting green beans. In this case, general live bacteria that live in large quantities on the surface of green beans interfere with fermentation. For this reason, in the fermented coffee production process, a large amount of solution was required for high concentrations of lactic acid bacteria and yeasts and green beans (10 ⁵ or more, 3 times the amount of green beans) (patent document) 1). As a problem when fermented in such a large amount of solution, it is known that most of useful components (caffeine, chlorogenic acid, etc.) in coffee are transferred into the fermentation aqueous solution.

Japanese Patent Application No. 2006-143030

An object of the present invention is to find a suitable method for sterilizing green coffee beans without elution of active ingredients, and to provide a method for producing fermented coffee and / or fermented coffee or a composition thereof using the same.

The inventors of the present invention diligently tried to solve the above-mentioned problems, and as a result of performing many sterilization treatments, by performing treatments with water vapor for 5 minutes or more, it is possible to drop bacteria below the detection limit. It was found that the contents of caffeine and chlorogenic acid contained in green beans are hardly lost by steam treatment. Moreover, lactic-acid-bacteria fermentation or yeast fermentation was performed using the coffee beans which were steam-treated in this way. Dozens of screenings were performed, and the obtained green beans were roasted, crushed and extracted with hot water for taste analysis and odor analysis. The obtained coffee has a tendency that the taste of the bitter taste system is strong in the measurement result by the taste measuring device and the odor discriminating device, after the fermentation treatment, the taste of the acidity type is suppressed by the fermentation treatment, compared to the target not subjected to the fermentation treatment. The sour aroma and coffee-specific aroma became stronger. In summary, the fermentation process yielded a coffee with a lingering finish, completing the present invention.

In the present invention, as described above, the coffee is steam-sterilized and then fermented by adding water and assimilate (grape juice, pineapple fresh juice, fresh cream, etc.) to lactic acid bacteria or yeast, By making coffee by roasting with this method, the acidity that can meet the recent demands for coffee taste is suppressed, the bitterness is strong, and the sour fragrance and the coffee-specific fragrance have become stronger, So-called coffee with a long finish was obtained. It has the effect that such coffee can be provided by a fermentation process.

The method for producing fermented coffee according to the present invention includes sterilizing green coffee beans, adding water and assimilate (grape juice, pineapple juice, fresh cream, etc.) to the green coffee beans, and performing lactic acid fermentation or yeast fermentation. After that, the coffee is obtained by roasting.

In the present invention, the green coffee beans are sterilized by steam sterilization for 30 seconds to 1 hour, preferably 3 minutes to 20 minutes. It is preferable to add to the green coffee beans sterilized in this way a liquid containing fermentation nutrient components (water, assimilation) in an amount of 1/10 to several times the amount of green coffee beans as a fermentation liquid. More specifically, for example, 1 g to 100 g, preferably 3 g to 10 g of an assimilation product or 1 g to 30 g, preferably 3 g to 7 g, as a nutrient component liquid for lactic acid bacteria per 100 g of green coffee beans. And a small amount of water (1 to 30 g) should be added.

Fermented coffee or fermented coffee composition can be obtained by adding lactic acid bacteria or yeast to the mixed coffee beans-containing mixed liquid obtained as described above and performing lactic acid fermentation or yeast fermentation. In the case of lactic acid fermentation, 0.1 g to 10 g, preferably 2 g to 7 g, of lactic acid bacteria starter solution is added. Lactococcus lactis, Lactococcus cremoris, Pediococcus pentosaceus, etc. are used as the lactic acid bacteria species, but the lactic acid bacteria species are not limited to these. In the case of yeast fermentation, it is preferable to add a yeast starter solution in the same manner. Examples of yeast species include yeast for red wine, yeast for white wine, almighty yeast, and champagne yeast, but are not limited to these yeasts. Fermented coffee is obtained after roasting the fermentation-treated product thus obtained.

The coffee beans obtained by fermentation in this manner were roasted according to a conventional method and extracted with hot water, and taste analysis and aroma analysis were performed on the coffee beverage obtained.
From the analysis result by the taste measurement device (manufactured by Intelligent Sensor Technology Co., Ltd.), there was a tendency that the taste of bitter taste (bitter taste, bitter taste) was stronger than the raw coffee beans that were not fermented. On the other hand, the sweetness and sweetness were almost the same as the green coffee beans that were not fermented. Overall, the acidity tended to be weak.

Moreover, in the analysis result by an odor discriminating device (manufactured by Shimadzu Corporation), after the fermentation process, the overall fragrance becomes stronger compared to the target not subjected to the fermentation process, and the sulfur type (steamed) Feeling), organic acid (sour fragrance), aromatic (coffee-specific fragrance), and hydrocarbon (higher as roasting is deeper) tended to be higher. Judging from the above comprehensively, the fermentation process suppressed the sour taste, showed a strong bitter taste, and the sour aroma and coffee-specific aroma became stronger. In this way, coffee having a so-called finish could be obtained by fermentation.
Furthermore, the coffee obtained had a content of caffeine and chlorogenic acid of approximately 80% and 70% of those of green beans.

After the coffee beans were sterilized with steam for 5 minutes, the contents of caffeine and chlorogenic acid were measured. As a result, caffeine was 1.88% to 1.70% raw beans, and chlorogenic acid was 4.87% of raw beans. % To 5.63%, showing almost no decrease in content.
To 100 g of the steam-sterilized green beans thus obtained, 7.5 g of pineapple liquid, 5.0 g of lactic acid bacteria starter liquid, and 7.5 g of water were added as lactic acid bacteria nutritional components. After performing lactic acid fermentation in accordance with a conventional method, roasting and extracting with hot water, about the 8 items of acidity, bitter taste, umami, delicious taste, astringency, astringency stimulation, bitterness, salty taste As a result of taste analysis, a fermented coffee with reduced acidity was obtained.

  Yeast fermentation was performed on the green coffee beans steam-sterilized in Example 1. In this example, after adding 5 g of pineapple liquid and 7.5 g of water as nutrients for yeast per 100 g of green coffee beans and performing yeast fermentation according to a conventional method, roasting and hot water extraction are performed. When the taste analysis was performed on 8 items of sourness, bitter taste, umami, umami, astringency, astringency, bitterness and saltiness, the obtained coffee beverage was obtained as a fermented coffee with reduced acidity.

Yeast fermentation was performed on the green coffee beans steam-sterilized in Example 1. In this Example, 5 g of almighty yeast water was added to 10 g of pineapple liquid, 2 g of sugar, 10 g of water and 0.3 g of citric acid as a yeast nutritional component per 100 g of green coffee beans, and fermentation was performed at 30 ° C. for 1 day. Next, the fermented coffee beans were dried at 55 ° C. for 1 day. In this example, the number of yeast cells was 40 × 10 ⁸ / ml before the fermentation and 32 × 10 ⁸ / ml after the fermentation.

As a result of the analysis by the taste measuring device, the taste of the bitter taste system (bitter taste, bitter taste taste) tended to be stronger than that of the subject not subjected to the fermentation treatment. On the other hand, sweetness and sweetness were almost the same as the subject. Overall, the acidity tended to be weak.
As a result of the analysis by the taste measuring device, the taste of the bitter taste system (bitter taste, bitter taste taste) tended to be stronger than that of the subject not subjected to the fermentation treatment. On the other hand, sweetness and sweetness were almost the same as the subject. Overall, the acidity tended to be weak.
Moreover, in the analysis result by an odor discriminating device, the overall fragrance becomes stronger after the fermentation treatment compared to the target not subjected to the fermentation treatment, and the tendency between the fragrances is sulfur (steamed feeling), organic acid ( Sour scent), aromatic (coffee-specific scent), and hydrocarbon (higher as roast is deeper) tended to be higher.

100 g of green coffee beans were sterilized with steam for 5 minutes and steam sterilized.
The raw coffee beans sterilized by steam were lactic acid fermented. In this example, per 100 g of green coffee beans, 10 g of pineapple solution, 2 g of sugar, 10 g of water and 5 g of Pediococcus pentosaceus solution were added to 0.15 g of citric acid as a lactic acid bacteria nutrient component, and fermentation was performed at 30 ° C. for 1 day. Next, it was dried at 55 ° C. for 1 day to obtain fermented processed coffee beans.
As a result of the analysis by the taste measurement device, the taste of bitter taste (bitter taste, bitter taste taste) tended to be stronger than that of the subject not subjected to fermentation treatment. On the other hand, sweetness and sweetness were almost the same as the subject. Overall, the acidity tended to be weak.

In the method for producing fermented coffee according to the present invention, components such as caffeine and chlorogenic acid are hardly reduced. And in the measurement results by the taste measuring device and the odor discriminating device, after the fermentation treatment, the taste of the acidity-based taste is suppressed by the fermentation treatment, and the taste of the bitterness-type taste tends to be strong and sour, compared to the target not subjected to the fermentation treatment. The aroma and coffee-specific aroma became stronger. In summary, coffee with a lingering scent is obtained by fermentation.

Claims (6)

The raw coffee beans are sterilized by steam for 30 seconds to 1 hour, preferably 3 minutes to 20 minutes, and then sterilized to 1 g to 100 g, preferably 3 g to 10 g of lactic acid bacteria nutrient component liquid per 100 g of green coffee beans. 0.1 g to 10 g, preferably 2 g to 7 g of starter liquid is added, and a small amount of water (1 to 30 g, preferably 2 g to 10 g) is added thereto, followed by lactic acid fermentation, followed by roasting. To make fermented coffee. The raw coffee beans are sterilized by steam for 30 seconds to 1 hour, preferably 3 minutes to 20 minutes, and then sterilized to 1 g to 100 g, preferably 3 g to 10 g of lactic acid bacteria nutrient component liquid per 100 g of green coffee beans. A starter solution 0.1 to 10 g, preferably 2 to 7 g is added, a small amount of water (1 to 30 g) is added thereto, lactic acid fermentation is performed, and then roasted and produced. coffee. The raw coffee beans are sterilized with steam for 30 seconds to 1 hour, preferably 3 minutes to 20 minutes, and then sterilized to 1 to 30 g, preferably 3 to 7 g of yeast nutrient component liquid per 100 g of green coffee beans. A method for producing fermented coffee obtained by adding a small amount of water (1 to 30 g) to this and performing yeast fermentation, followed by roasting. The raw coffee beans are sterilized with steam for 30 seconds to 1 hour, preferably 3 minutes to 20 minutes, and then sterilized to 1 to 30 g, preferably 3 to 7 g of yeast nutrient component liquid per 100 g of green coffee beans. A fermented coffee obtained by adding a small amount of water (1 to 30 g) to this and performing yeast fermentation, followed by roasting. It is a manufacturing method of the fermented coffee of Claim 1 or 3, Comprising: The said lactic acid bacteria nutrient component liquid or a yeast nutrient component liquid is a pineapple liquid, The manufacturing method of the fermented coffee characterized by the above-mentioned. It is a fermented coffee of Claim 2 or 4, Comprising: The said lactic-acid-bacteria nutrient component liquid or a yeast nutrient component liquid is a pineapple liquid, Fermented coffee characterized by the above-mentioned.