KR20160147370A - The Bioconversion method of Robusta green bean enhanced the taste and flavor, and Robusta green bean manufactured by Bioconversion method - Google Patents

Abstract

More particularly, the present invention relates to a method for producing a transformed Robusta green bean using a Weissella spp. For transforming Robusta spp. And a bioconverted Robusta sprout prepared by the method.

Description

[0001] The present invention relates to a method for producing Robusta green beans having enhanced flavor and flavor by a biological conversion method, and a method for producing the bioconversion roustavas produced by the method, wherein the Robusta green bean is enhanced in taste and flavor,

More particularly, the present invention relates to a method for producing a transformed Robusta green bean using a Weissella spp. For transforming Robusta spp. And a bioconverted Robusta sprout prepared by the method.

Coffee seeds contain hundreds of chemicals, among them polysaccharides, lipids, organic amino acids, proteins, minerals, and caffeine, which are closely related to the flavor and taste of coffee.

The content of these components varies from 37 to 55% of polysaccharides, from 11 to 13% of lipids, from 11 to 16% of organic amino acids, from 4 to 5% of proteins, though it differs slightly depending on the species (Arabica, Robusta, , 3 ~ 5% of minerals, 2% of fatty acids, 1% of chlorogenic acid trigonellin and caffeine.

The polysaccharide, which occupies the largest portion among the ingredients of green bean, acts like caramelized coffee when it is heated, as well as sugar and glucose, and produces a fragrance and a rich flavor.

As for the coffee beans, the flavor, aroma, and composition of the beans are changed according to the processing method as shown in Table 1. Typical processing methods include a natural drying method, a wet method, and pulped natural.

Coffee varieties Arabica species Robusta species Coffee Type Mild (Brazilian type) Brazil Robusta Processing method Water washing method Natural drying Natural drying Main coffee Express Coffee
Columbia
Guatemala
Hawaii / Kenya
Tanzania Top coffee
Mexico
Honduras
Costa Rica
Dominica
Ecuador
Peru
India Ethiopia
Honduras
Ecuador
Peru
Dominica Ivory Coast
Uganda
Cameroon
Zaire
Indonesia
Philippines
Vietnam / Thailand

On the other hand, coffee beans made by fermenting coffee beans in a natural state or fermenting green beans with specific microorganisms are produced by other processing methods. There is also Luwak coffee made from green beans from the feces of other musk cat. Lewack coffee produces low-bitter, flavorful coffee with a soft flavor that has been processed through artificial rearing of artificially cultivated feces or natural cats, and is currently sold as the most expensive coffee in the world. Efforts are being made to develop a method of artificially performing this process to produce flavorful coffee, since Luwak undergoes digestion and fermentation in the digestive organs of musk cat.

 In particular, Korean Patent Laid-Open Publication No. 10-2006-0100394 discloses a process for producing coffee having a floral and fruit flavor, including a step of fermenting a coffee extract with yeast or lactic acid bacteria, and US Patent Application Publication No. 2009/0220645 A method for processing coffee comprising the step of enzymatically treating the endosperm bones with a low pH by mimicking the digestive organs of the eumycotic fungus is disclosed in U.S. Patent Publication No. 2010/0239711, .

However, the above-mentioned prior art has a problem in that the economical efficiency of the process is lowered because the microorganisms are not applied to the coffee beans or the period of more than one month is required.

In addition, the needs of consumers have recently been increasing in demand for functional coffee having a slightly differentiated product from the current coffee taste and aroma, and an ingredient useful for health.

The inventors of the present invention have found that a specific strain increases the flavor of rosuvast seed sprouts and lowers the caffeine content as a result of carrying out bio-conversion using various strains of coffee green beans.

Accordingly, it is an object of the present invention to provide a novel strains for transforming Robusta species, which have a new use that can be converted into superior coffee beans, which are specific to Robusta species, The present invention provides a method for producing a transformed Robusta green bean that can inoculate a strain directly into a bean curd and shorten the time required for bioconversion to produce a high value-added bean curd.

Another object of the present invention is to provide a biotransformed Robusta coffee bean which is bioconverted to be biodegradable so as to have a taste and aroma with higher taste than that produced by the method of producing a transformed Robusta green bean.

The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

In order to achieve the above-mentioned object, the present invention provides a method for preparing a culture medium for bioconversion, comprising the steps of: preparing a culture medium for inoculating and culturing a strain of Weissella sp. A biotransformation step of adding the Robusta species to the prepared bioconversion culture broth and then culturing the same; And a step of obtaining a bioconversion Lobusta starch from the bioconverted culture broth.

In a preferred embodiment, the step of preparing the culture medium for bioconversion comprises the steps of: preparing a lactic acid bacterial growth medium; Inoculating a strain of Weissella sp. For bioconversion into the prepared culture medium; And culturing at 25 to 38 DEG C for 12 to 24 hours until the number of bacteria reaches 1 x 10 ⁶ / ml to 1 x 10 ⁹ / ml.

In a preferred embodiment, in the biotransformation step, the Robusta species seedlings per liter of the biotransformation culture liquid are added to the culture liquid in such a manner that they are completely submerged and not exposed.

In a preferred embodiment, the incubation in said biotransformation step is carried out at 25 DEG C to 35 DEG C for 60 to 80 hours.

In a preferred embodiment, the step of obtaining the biotransformant ribust starch comprises: filtering the culture liquid; And drying the biotransformed Robusta species obtained after filtration until the moisture content of the biotransformed Robusta species is less than 15% at 60 ° C to 80 ° C.

In a preferred embodiment, the Weissella spp. Strains for transforming Robusta biotransformation are Weissella beninensi, Weissella cibaria, Weissella confuse, Weissella fabaria, Weissella ghanensis, Weissella halotolerans, Weissella hanii, Weissella hellanica, Weissella kandleri, Weissella koreensis, Weissella minor, Weissella paramesenteroides , Weissella salipiscis, Weissella soli, Weissella thailandensis, and Weissella viridescens .

In addition, the present invention provides a biotransformed roastbaston green bean which is produced by any one of the above-described methods for producing a bioconversion roastbaston green bean, wherein the bitter taste is less and the flavor is enhanced.

In a preferred embodiment, the bitter taste has been reduced by at least 40% from the bitter taste of rosuvastatin prior to bioconversion.

In a preferred embodiment, the flavor is increased by at least 70% over the flavor of Robusta green beans before bioconversion.

In a preferred embodiment, the pH of the bioconverted Lobusta starch is between pH 4 and pH 5.

In a preferred embodiment, the caffeine content of the bioconverted rosuvastatin bean is reduced by at least 200 mg / kg of the caffeine content of the rosuvastatin bean before conversion.

First, according to the method for producing the transformed rosuvastatin green bean of the present invention, a strain for transforming Robusta species, which has a new use that can be converted into a superior coffee bean, which is specialized in Robusta species, is treated with Robusta green beans, . In particular, high-value-added beans can be produced by inoculating the strain directly into soybean and shortening the bioconversion time.

In addition, the bio-converted Robusta coffee green bean of the present invention is produced by the method of producing a biologically transformed Robusta green bean, and has a taste and aroma with higher preference.

FIG. 1 is a table showing species and separation sources of Weissella spp. Of the present invention.
Figures 2a and 2b are photographs of Robusta green beans before and after bioconversion in embodiments of the present invention.
FIGS. 3A to 3C are graphs showing the results of analysis of caffeine content of biotransformed Robusta green beans obtained by the examples of the present invention by liquid chromatography (HPLC).

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments. Also, in certain cases, there may be a term selected arbitrarily by the applicant, in which case the meaning thereof will be described in detail in the description of the corresponding invention. Therefore, the term used in the present invention should be defined based on the meaning of the term, not on the name of a simple term, but on the entire contents of the present invention.

Hereinafter, the technical structure of the present invention will be described in detail with reference to the accompanying drawings and preferred embodiments.

However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Like reference numerals used to describe the present invention throughout the specification denote like elements.

The invention has the technical features is a special and new applications to reduce the caffeine content to improve the flavor of the results Weissella spp Robusta species of green beans performing a bioconversion using a variety of strains intended for coffee green beans, the Robusta species of green beans Weissella The present invention will now be described in view of the above points because it is possible to obtain a high quality soybean which is very excellent in taste and flavor when biotransformation is carried out by the genus Escherichia.

Weissella spp. Is a short rod which does not form spores in Gram - positive bacteria contained in lactic acid bacteria and family. It has a length of 1.5-2.0 ㎛ and a width of 0.8-1.0 ㎛. It obtains energy through fermentation Glucose-like sugars are grown on substrates to produce heterolactic fermentation to produce carbon dioxide along with lactic acid and produce acetic acid and alcohol depending on the strain.

Weissella spp. Was proposed in 1993 by Collins et al., A new genus of Leuconostoc paramesenteroides and Lactobacillus spp. Which differ from other species of Leuconostoc genus. Weissella spp. Are detected in various natural environments such as fermented soybeans such as kimchi, fermented foods, digestive tracts of human and animals, and sausages. W. soli was detected in the soil and no specific pathogenicity was reported. In kimchi, W. koreensis and W. cibaria were isolated. These Weissella spp. Strains were detected in various fermented foods from different countries including Kimchi

Especially, Weissella spp. Isolates from Kimchi perform heterolactic fermentation and produce lactic acid, thus lowering the acidity of Kimchi. The enzyme produced by Weissella spp. And its functionality shows that when Weissella spp. Are cultured in a sucrose-containing medium, they often produce a polymer such as dextran.

Kim et al. (2008) reported that W. hellenica isolates from kimchi produced very large glucan with a molecular weight of 203,000 on sucrose-containing MRS medium and that the optimum conditions for the production were pH 5 and 20 ℃. The polymer structure analysis suggested that glucose units were linked to β-1,3 bonds. Among the Weissella spp. Strains, there are strains that produce enzymes with industrial applicability such as α-galactosidase (α-Gal) or β-glucosidase (β-Glu). α-Gal breaks the α-1,6 bond of stachyose or raffinose, a small sugars in soybeans. These sugars can induce biotransformation by using a bacterium having an α-Gal titer that breaks them, which is a common cause of digestion and abdominal pain, as soybean milk fermentation. Β-Glu, on the other hand, bioconverts isoflavone glycosides present in soy to biologically active aglycones, enhancing the functionality of fermented soy products. Non - glycosides are known to be superior to glycosides in terms of functionality because their uptake in the digestive tract is higher than that of glycosides. The bioconversion ability of Weissella with β-Glu titer can be used to improve the functionality of soy isoflavones as well as other food materials. Thus, if Weissella's β-Glu titer is utilized, a functional compound can be obtained through the conversion of glycosides in food.

Yu et al. (2009) isolated W. koreensis strains with ornithine production ability in kimchi. L-ornithine is known to be effective as a functional food material because of its known effects such as muscle strengthening, obesity prevention and immunity enhancement. Cultured in MRS media supplemented with 1% arginine produced ornithine at a yield of 27.01 and 31.41 mg / L / h, respectively. Thus, the production of ornithine by Weissella in the amino acid arginine is another example of biotransformation.

In the present invention, a novel use of a strain of Weissella sp. For biotransformation which can reduce caffeine and taste and aroma of Robusta species, which has not been known so far, has been developed, and a method and a method for producing a high- The produced bioconversion Robusta green beans were obtained.

Accordingly, the method for preparing a bioconverted Lobusta green bean of the present invention comprises the steps of: preparing a culture broth for inoculation and culture of a strain of Weissella sp. A biotransformation step of adding the Robusta species to the prepared bioconversion culture broth and then culturing the same; And obtaining a biotransformant lactus starch from the bioconverted culture broth.

Here, the step of preparing a culture medium for bioconversion comprises the steps of: preparing a lactic acid bacteria-compatible medium; Inoculating a strain of Weissella sp. For bioconversion into the prepared culture medium; And culturing at 25 to 38 DEG C for 12 to 24 hours until the number of bacteria reaches 1 x 10 ⁶ / ml to 1 x 10 ⁹ / ml.

In the biotransformation step, the Robusta species can be completely immersed in the culture broth per 1 L of the biotransformation culture medium and can be added in an amount not exposed. Concretely, when it is added in an amount of 700 g or less of Robusta seed bean per 1 L of the culture medium for bioconversion, it can be sufficiently immersed in the culture broth. Therefore, from the viewpoint of economy, 100 g to 700 g may be suitable. The content of Robusta species seedlings added here is determined considering the number of Weissella spp. Strains for bioconversion contained in the prepared culture broth and that the seedlings to be bioconverted should be completely submerged in the culture broth. That is, when the green beans are exposed to the outside of the culture liquid, there is a high possibility that the biotransformation will not be properly performed.

In the biotransformation step, the cultivation may be carried out at 25 ° C to 35 ° C for 60 to 80 hours, and the step of obtaining the biotransformed Robusta species is carried out by filtering the culture solution; And drying the resulting biotransformed Robusta spp. Obtained after filtration at 60 ° C to 80 ° C until the moisture content of the biotransformed Robusta spp. Becomes less than 15%. Here, the moisture content of the biotransformed Robusta species obtained by the production method of the present invention is less than 15%, especially 10 to 12%, and may be processed to be less than 10% considering the storage period.

The Weissella strain for Robusta biotransformation used in the method of the present invention for producing the transformed Robusta green bean produces the Robusta species by fermenting the seed beet to lower the bitter taste and improve the flavor.

The Weissella spp. Strains for Robusta biotransformation are classified into Weissella beninensi, Weissella cibaria, Weissella confuse, Weissella fabaria, Weissella ghansis, Weissella halotolerans, Weissella hanii, Weissella hellanica, Weissella kandleri, Weissella koreensis, Weissella minor, Weissella paramesenteroides , Weissella salipiscis, Weissella soli, Weissella thailandensis, and Weissella viridescens . In the following examples, Weissella cibaria and Weissella koreensis, which are Weissella spp. Isolated from kimchi, were used.

The bioconversion biotransformed Robusta green bean prepared by the method of the present invention using the strain Weissella for the biosynthesis of Robusta according to the present invention is significantly reduced in caffeine content, which is the main ingredient of the bitter taste of coffee, In particular, the acidity (pH) of sour taste is lowered to a great extent, and the bitterness is reduced and the intensity of sweetness, sourness, and fragrance is enhanced as compared with that of general Robusta coffee. As a result, have.

In particular, the bitter taste of the bio-converted rosuvasta starch of the present invention was reduced by 40% or more than the bitter taste of the rosuvuta green bean before the bioconversion, the flavor was increased by more than 70% the pH was in the range of 4.3 to 4.7, and the content of caffeine was reduced by 200 mg / kg or more from the caffeine content of the roasta starch before the bioconversion. Thus, it can be seen that the present invention can provide a high quality high quality pea at low cost.

Example 1

1. Preparing culture medium for bioconversion

After 1 L of MRS broth was prepared in a 2 L flask, a strain of Weissella for Robusta biotransformation (obtained from Weissella cibaria KCTC 3746) was inoculated into the medium. The cells were cultured at 30 ° C for 12-24 hours at a concentration of 1.0 × 10 ⁶ / ml To 1.0 x 10 < ⁹ > / ml to prepare a culture medium for bioconversion.

2. Biological conversion step of Robusta species

500 g of Robusta spp. (Vietnamese acid) was added so as to be completely immersed in the culture broth, and then cultured at 30 DEG C for 72 hours.

3. Biological conversion Robusta green bean acquisition step

After 72 hours, the biotransformant Robusta species was removed by filtration, and the temperature of the dryer was set at 70 ° C. for 24 hours to produce biotransformed Robusta green beans 1. The prepared bioconversion Robusta green beans 1 were stored until they were roasted in a sealed vinyl pack.

Example 2

Converted Robusta green bean 2 was prepared in the same manner as in Example 1, except that Weissella koreensis KCTC 3621 was used instead of Weissella cibaria KCTC 3746.

Example 3

The bioconversion rosuvastatin green bean 1 obtained in Example 1 was roasted under the following conditions.

Roasting machine: lucky (Japan) Input: 1kg, Soybean feed: 195 ℃, Heat: 2: 30G: 0 Damper 3.3, Weight: 136 ℃ G: 0.5 Damper: 3, Yellow crack: 150 ℃ G: 0.9 Damper 2 hours : Secondary crack: 195 ° C G: 0.6 Damper 3 Time: 14:15, Emissions: 200 ° C, State: Secondary crack: Brown beans in unfinished oil

Thereafter, coffee beans were pulverized to a constant size of 0.3 mm, and 10 g of ground coffee beans were respectively extracted in an espresso machine for 20 seconds. 30 ml of distilled water was added to make a final 200 ml coffee extract to obtain a biotransformed Robusta coffee 1.

Example 4

A biotransformed Robusta coffee 2 was obtained in the same manner as in Example 3 except that the biotransformed Robusta green bean 2 obtained in Example 2 was used.

Comparative Example

A Robusta coffee of Comparative Example was obtained by carrying out the same method as in Example 3, except that the common Robusta green bean which was not bioconverted was used.

Experimental Example 1

The appearance of the biotransformed Robusta green beans 1 and the bioconverted Robusta green beans 2 obtained in Example 1 and Example 2 before and after the bioconversion was observed, and the resulting photographs are shown in FIGS. 2A and 2B.

It can be seen from FIGS. 2A and 2B that the biotransformed Robusta green beans obtained by biotransformation of Robusta species by Weissella cibaria KCTC 3746 and Weissella koreensis KCTC 3621 are brown before roasting.

 Experimental Example 2

The pH change of the culture medium with time was measured while carrying out the biotransformation step of Robusta species as in Example 1 and Example 2. The results are shown in Table 2.

Incubation time 0 12 24 48 72 96 120 144 Example 1
pH 6.0 4.75 3.74 3.54 3.14 3.08 3.28 3.47 Example 2
pH 6.0 5.09 3.39 3.25 3.18 3.04 3.23 3.31

As can be seen from Table 2, it can be seen that the pH is lowered so that the sour taste becomes stronger so that the incubation time becomes longer at the biotransformation stage of the Robusta species. Acidity can be an important factor because it greatly affects coffee taste.

Experimental Example 3

The bio-converted Robusta coffee 1, the bioconverted Robusta coffee 2, and the comparative rousta coffee obtained in Example 3, Example 4 and Comparative Example were cooled and measured with a pH meter (Thermoion 420A), and the results are shown in Table 3 .

Kinds pH General Robusta Bean Coffee Extract Before Biological Conversion 5.6 Biological conversion Robusta fresh 1
Coffee extract 4.7 Biological Conversion Robusta Fresh 2
Coffee extract 4.3

From Table 3, it can be seen that the pH is significantly lowered when the Robusta sprouts are bioconverted by the Weissella spp. Strains for Robusta transformation of the present invention.

Experimental Example 4

In order to analyze the caffeine content of Robusta green beans before bioconversion and the caffeine content of the bioconverted Robusta green beans 1 and 2 obtained in Examples 1 and 2 by liquid chromatography (HPLC) as follows, And the coffee extract obtained in Comparative Example were filtered using a PTFE membrane filter (sigma Co) like standard caffeine. The results are shown in Table 4 as shown in Figs. 3A to 3C, respectively.

 Standard caffeine manufacture; Caffeine (Sigma co.) Was diluted with methanol and diluted with PTFE membrane filter (Sigma Co) to prepare standard caffeine.

Column: SP colimn C18, MG (5 ㎛, 4.6 × 250 mm), Detector: PDA (280 nm), Mobile phase MeOH: Acetic acid: H ₂ O (20: 1: 79) temp: 35 캜, Injection volume: 10,, Flow rate: 1.0 ml / min, Run time: 25 min

Kinds Caffeine (mg / kg) Generic Robusta Beginning Before Biological Conversion 2407.50 Biological conversion Robusta fresh 1
1684.45 Biological Conversion Robusta Fresh 2
2160.83

From the results in Table 4 and Figs. 3A to 3C, it can be seen that when the Robusta seedlings are bioconverted by the Weissella spp. Strain for the transformation of Robusta according to the present invention, the caffeine content is reduced by at least 247 mg and at least 713 mg per kg.

Experimental Example 5

The organoleptic test of the roasted coffee of Comparative Example Robusta coffee 1 and 2 obtained in Examples 3 and 4 and the comparative example obtained in Comparative Example was carried out as follows and the results are shown in Tables 6 to 8, respectively.

The sensory evaluation of the extracted coffee was carried out by the evaluation table of Table 5 for the panel of 20 trained and selected persons. The sensory evaluation was carried out five times in total, and the five-point palatability test (1: very weak, 2: weak, 3: normal, 4: strong, 5: very strong) was used.

Metric \ Score One 2 3 4 5 Sour (acidity) The preferred sour taste of the unique highland of coffee,
Sharp, refreshing but not stimulating. Sweet (sweet) Natural sweetness spreading in the mouth. Bitter, bitter, spicy, irritating, too strong and unpleasant. A flavor accompanied by a sweetness that can be taken from ripe cherries by coffee fragrance. A rich texture that can be felt throughout the tongue with a body feel. Comprehensive preference map (flavor of the balance of taste such as bitter taste sweetness)

Comparative Example Robusta coffee Number of times Sour taste sweetness bitter incense Body feel Synthesis
Likelihood Total flat One 2.2
±
0.1 2.0
±
0.1 4.8
±
0.1 4.2
±
0.2 4.4 ±
0.2 3.2 ±
0.3 Sour, Almost no sweetness, Bitter taste is very strong, Compounds are also weak. 2 2.4
±
0.2 3.1
±
0.1 4.2
±
0.2 4.2
±
0.3 3.5 ±
0.2 3.0 ±
0.1 Sour, almost sweet
Very bitter
Comprehensive symbols are also weak.
Bitterness bitterness 3 2.5
±
0.3 2.4
±
0.2 4.8
±
0.1 4.2
±
0.3 4.4
±
0.3 3.5
±
0.1 Sour, almost sweet
Very bitter
Comprehensive symbols are also weak. 4 2.1
±
0.1 2.2
±
0.2 4.9
±
0.1 4.2
±
0.2 4.2
±
0.2 3.3
±
0.2 Sour, almost sweet
Very bitter
Comprehensive symbols are also weak. 5 2.0
±
0.2 2.4
±
0.1 4.4
±
0.3 4.2
±
0.2 4.2
±
0.2 3.8
±
0.1 Sour, almost sweet
Very bitter
Comprehensive symbols are also weak.

 Bio Conversion Robusta Coffee 1 Number of times Sour taste sweetness bitter incense Body feel Synthesis
Likelihood Total flat One 4.5
± 0.2 4.1 ±
0.1 2.4
±
0.2 4.3
±
0.1 3.8 ± 0.2 4.8 ±
0.3 Sour comes first, strong, followed by sweetness, there is also a rear and strong balance. 2 4.7 ± 0.1 4.3 ±
0.1 2.1 ±
0.2 4.7 ± 0.3 3.9 ± 0.2 4.4 ±
0.2 Caramel fragrance -> Sour -> Sweet -> Sweet fragrance filled with mouth Chocolate fragrance with m. Balance very appropriate 3 4.5 ±
0.3 4.2 ±
0.2 2.1 ±
0.2 4.2 ± 0.3 4.1 ± 0.2 4.5 ± 0.2 Very luxurious overall softness. Appropriate acidity, sweetness, super crispy, strong flavor, strong balance, good balance 4 4.3 ±
0.3 4.1 ± 0.2 3.2 ± 0.1 4.5 ± 0.3 3.7 ± 0.3 4.8 ± 0.2 No bitter flavor, characteristic of Robusta, including sweet and sour, fruit flavor. Very good backward 5 4.6 ±
0.1 3.8
±
0.3 3.0
±
0.1 4.8 ±
0.3 4.9 ±
0.1 4.6 ± 0.1 Soft bitterness and strong backwardness are felt together. Chocolate flavor and strong acidity

Biological Conversion Robusta Coffee 2 Number of times Sour taste sweetness bitter incense Body feel Synthesis
Likelihood Total flat One 4.6 ±
0.3 4.5 ± 0.2 2.8 ± 0.1 4.5 ± 0.2 4.2 ± 0.1 4.6 ± 0.2 A strong acidity comes out, followed by a sweet taste, and there is a strong back and balance. 2 4.8 ±
0.2 4.4 ± 0.1 2.4 ± 0.2 4.3 ± 0.2 4.3 ± 0.3 4.6 ± 0.3 Sweet incense and chocolates keep in your mouth for a long time. Balance very appropriate 3 4.4 ±
0.2 4.7 ± 0.1 2.6 ± 0.2 4.1 ± 0.1 3.8 ± 0.1 4.8 ± 0.3 It is soft and well balanced, has a strong acidity, sweetness, ultra high crispiness, and strong fruity. 4 4.5 ±
0.1 4.2 ± 0.1 2.2 ± 0.2 4.7 ± 0.1 4.1 ± 0.1 4.7 ± 0.1 No sharpness of bitter taste, sweet and sour taste, fruit flavor included 5 4.7 ±
0.3 4.6 ± 0.2 3.6 ± 0.1 4.2 ± 0.2 4.1 ± 0.2 4.7 ± 0.2 Feeling weak bitter and fruity scent together, long lasting fragrance
Chocolate and sour taste

As can be seen from the results in Table 6, Robusta coffee, which was not bioconverted, showed a strong bitter taste specific to Robusta and showed low preference and satisfaction as a result of sensory evaluation. However, as shown in Table 7 and Table 8, Conversion Rosuta Coffee 1 and 2 had little bitter taste, strong sourness, strong sweetness and a high degree of chocolate flavor. The flavor, sourness and fruit flavor remained in the mouth. Especially, High satisfaction and preference.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, It belongs to the scope of right.

Claims (11)

Preparing a culture medium for inoculation and culture of a strain of Weissella sp. For Robusta biotransformation in a medium;
A biotransformation step of adding the Robusta species to the prepared bioconversion culture broth and then culturing the same; And
And a step of obtaining a bioconversion Lobusta starch from the bioconverted culture broth.
The method according to claim 1,
Preparing the culture medium for bioconversion comprises the steps of: preparing a culture medium suitable for lactic acid bacteria; To the above prepared medium was added Weissella Inoculating the strain; And culturing the cells at 25 to 38 DEG C for 12 to 24 hours until the number of bacteria reaches 1 x 10 ⁶ / ml to 1 x 10 ⁹ / ml.
The method according to claim 1,
Wherein the biotransformation step comprises adding the Robusta species seedlings per liter of the biotransformation culture medium in an amount that is completely immersed in the culture liquid and is not exposed.
The method according to claim 1,
Wherein the biotransformation step comprises culturing at 25 ° C to 35 ° C for 60 to 80 hours.
The method according to claim 1,
The step of obtaining the bioconverted Lobusta species seedlings comprises: filtering the culture liquid; And drying the biotransformed Robusta species obtained after filtration until the moisture content of the biotransformed Robusta species is less than 15% at 60 ° C to 80 ° C. Gt;
The method according to claim 1,
The Weissella spp. Strains for the transformation of Robusta are Weissella beninensi, Weissella cibaria, Weissella confuse, Weissella fabaria, Weissella ghanensis, Weissella halotolerans, Weissella hanii, Weissella hellanica, Weissella kandensis, Weissella koreensis, Weissella minor, Weissella paramesenteroides, Weissella salipiscis, Weissella soli , Weissella thailandensis, and Weissella viridescens . ≪ RTI ID = 0.0 > 8. < / RTI >
A biotransformant roasted starch produced by the method of any one of claims 1 to 6, which is produced by the method for producing roasted roasted green bean, and has a reduced bitter taste and a higher flavor.
8. The method of claim 7,
Wherein said bitter taste is reduced by at least 40% from the bitter taste of Robusta green beans prior to bioconversion.
8. The method of claim 7,
Wherein the flavor is at least 70% higher than the flavor of Robusta green beans before the bioconversion.
8. The method of claim 7,
Wherein the pH of the biotransformed rosuvastatin is pH 4 to 5.
8. The method of claim 7,
Wherein the caffeine content of the bioconverted rosuvastatin is reduced by at least 300 mg / kg of the caffeine content of the rosuvastatin before the bioconversion.

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