GB2500662A - Modifying the aroma of green coffee beans - Google Patents
Modifying the aroma of green coffee beans Download PDFInfo
- Publication number
- GB2500662A GB2500662A GB1205516.6A GB201205516A GB2500662A GB 2500662 A GB2500662 A GB 2500662A GB 201205516 A GB201205516 A GB 201205516A GB 2500662 A GB2500662 A GB 2500662A
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- Prior art keywords
- coffee beans
- hours
- green coffee
- beans
- process according
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
A process for the modification of green coffee beans in order to modify the aromatic profile of green coffee beans comprises immersing green coffee beans in a fluid, wherein the fluid contains at least one flavour-modifying agent. The fluid may be a gas or liquid, but is preferably an aqueous solution. The flavour-modifying agent may be a sugar, an aromatic compound or a mixture of both. In preferred embodiments the flavour-modifying agent is selected from graviola (Annona muricata), cocoa (Theobroma cacao) or cupuacu (Theobroma grandiflorum) or ginger root extract. Preferably after immersing with fluid, the green coffee beans are dried, roasted and ground.
Description
Modification of the aromatic traits of green coffee beans and of coffee beverages obtained with such treated beans
Description, Definitions and Examples
The present invention relates to a process for the modification of green coffee beans in order to modify the aromatic profile of green coffee beans, the coffee beans obtained by said modification process and the use of said coffee beans.
Green coffee beans are used e.g. to produce ground coffee, coffee powder, coffee beverages and coffee-based food products. Green coffee beans possess the potential to develop after roasting the characteristic flavors of coffee by changing color, taste, smell and density. These roasted coffee beans may be used as pnmary products for the manufacturing of special sorts of coffee and may also be used as ingredients for the manufacturing of coffee-based food products.
Green coffee beans are obtained from the ripe coffee berries, which are produced by several species of the coffee plant Coflèa. Coffea is a genus of flowering plants in the Rubiaceae family, which grow as smafi bushes or trees in tropical regions. The most commonly grown Coffea species are C. arabica (Arabica) and C. canephora (Robusta). Arabica is usually grown between 800 meter and 1500 meter above sea level, but can be also cultivated at heights between sea level and 2800 meter above sea level. Arabica can tolerate thw temperatures, but not frost, and is optimal cultivated at temperatures around 20°C. Growing Robusta requires less intensive care, yields a higher amount of ripe coffee berries and is therefore cheaper to maintain compared to Arabica.
The coffee berries ripen around eight months after the emergence of the flower by changing their color from green to red. Once ripe, the coffee berries are picked and processed iii two ways: I. Dry method. The berries are dried first and hulled afterwards, to obtain "pergamino" beans; or 2. Wet method. The husk is removed first to obtain the beans with pulp, which are then "washed" in wafer for 24 or 48 hours before drying to obtain the pergamino coffee beans.
The drying of the coffee bernes or pergamino beans is typically performed outdoors by spreading the berries or beans on large concrete plates or on suitable netting, allowing for aeration, and drying them by exposure to sun radiation.
After drying, the coffee beans are usually roasted which is typically performed in an oven at temperatures between 240°C and 275°C for time periods ranging from about 3 to 30 minutes. The drying and roasting methods are well known in the art.
Dried coffee beans possess the potential to develop special aromas and flavors after roasting. Both the Robusta and Arabica coffee species are of particular relevance, since they present different organoleptic traits. Arabic coffee beverages present a subtle mild aroma and rdatively low caffeine content when compared to Robusta coffees. Robusta coffees have higher caffeine contents and a stronger body in taste.
Their differences in their aromas make these two species suitable for the preparation of various kinds of coffee beverages. While Arabica coffee products are typically used for mild coffees. Robusta coffee products on the other hand are usua'ly used as supplements for instant coffee.
These differences between the Robusta and Arabica species lead to the idea that these traits could be related to different biochemical compositions of the Arabica and Robusta coffee beans, since the modification of the composition of the green coffee beans wo&d also be expected to positivity or negatively affect the flavor composition of roasted coffee beans.
An objective of the present invention is to modify the intrinsic chemical and aromatic characteristics of green coffee beans of the species Robusta and Arabica. Said modified coffee beans may allow for the production of superior-quality coffee products or coffee products with different taste or aroma, when compared to the
manufacturing methods disclosed by the prior art.
The present invention discloses a process for the modification of green coffee beans wherein the process comprises the steps of: (a) providing green coffee beans; and subsequently (b) immersing said coffee beans in a fluid, wherein the fluid contains at least one flavor-modifying agent.
"Green" coffee beans according to the present invention refer to coffee beans, which have been extracted from harvested ripe coffee berries after removal of the pu'p of the coffee berry. This may include coffee beans still being covered by a pergarnino or a pergamino layer, i.e. coffee beans. "Grecn" coffee beans for example comprise coffee beans, which have been immersed in a fluid, dried, pre-germinated and/or fermented. Green coffee beans according to the present invention preferably do not include coffee beans which have been roasted.
Tn a preferred embodiment, the present invention can be applied to all type of green coffee beans. PreferaNy, the green coffee beans are selected from the species of Robusta, Arabica or mixtures thereof.
Tn a preferred embodiment, the process of the present invention allows for a fluid that is liquid, gaseous or a mixture thereof In a preferred embodiment, the process of the present invention allows for a fluid, which can contain a solvent, which in turn can be selected from the group consisting of water, ethanol and a mixture thereof, and preferably is distilled water.
In a preferred embodiment, the present invention discloses a process, wherein a vacuum is applied to a sealed container, wherein the green coffee beans are placed inside a fluid to immerse said green coffee beans.
lii a preferred embodiment, the present invention is also directed to a process, wherein the at least one flavor-modifying agent can be independently selected from the group consisting of at least one sugar, of at least one aromatic substance, and mixtures thereof, wherein the sugar is preferably selected from the group consisting of g'ucose. fructose, saccharose and/or any other polysaccharide.
In a preferred embodiment, the present invention is also directed to a process, wherein the at least one aromatic substance can be selected from the group consisting of at least one natural aromatic substance, nature-identical aromatic substance, artificial aromatic substance and a mixture thereof.
In a preferred embodiment, the present invention is also directed to a process, wherein said natural aromatic substance can be present in a plant or part of a plant, preferably in a tropical plant or part of a tropical plant.
In a preferred embodiment, the present invention is also directed to a process, wherein said natural aromatic is preferably the pulp of a fruit or the juice a plant.
lii a preferred embodiment, the present invention optionally comprises the additional step of: c) drying said coffee beans, wherein preferably step (c) is performed after step (b).
In a preferred embodiment, the present invention is also directed to a process, wherein the green coffee beans have a humidity content before the immersion step (b) which is similar to the humidity content after the immersion (b) andlor drying step (c), which is preferably between about 5 wt% to about 10 wt%.
lii a preferred embodiment, the present invention optionally comprises the additional step of: d) roasting said coffee beans wherein preferably step (d) is performed after step (c).
In a preferred embodiment, the present invention optionally comprises the additional step of: e) grinding said roasted coffee beans, wherein preferably step (e) is performed after step (d).
In a preferred embodiment, the present invendon optionally comprises a pre-germination step prior to and/or during the immersion step (b).
In a prefelTed embodiment, the present invention is also directed to a fermentation process wherein un-germinated or pre-germinated beans are additionally fermented through adding aromatic or non-aromatic substances that allow for a natural or induced fermentation of the coffee beans, including through an increase of temperature of the fermentation mass.
In a preferred embodiment, the present invention is also directed to the use of a fluid containing at least one flavor-modifying agent in the immersion of green coffee beans, preferably pre-gernilnated green coffee beans to modify the flavor of green coffee beans. a
In a preferred embodiment, the present invention is also directed to the use of at least one aromatic substance in a process according to the present invention, wherein said aromatic substance can be selected from the group consisting of at least one natural aromatic substance, nature-identical aromatic substance, artificial aromatic substance, and a mixture thereof Said at least one natural aromatic substance can be preferably selected from a tropical plant or part of a tropical plant.
In one aspect the present invention is also directed to the coffee beans themselves, which are obtained by the process according to the present invention.
In a prefelTed embodiment, the present invention is also directed to a product comprising a substance manufactured from green coffee beans prepared according to the present invention, wherein said product can be or can comprise a semi-finished or finished product of the coffee industry, wherein the product is preferably selected from the group consisting of decaffeinated beans, roasted beans, ground coffee, coffee powder, coffee beverages. medicaments, pharmaceutical additives, food products and nutrients.
Detailed description
The present application is directed in general to a method for the modification of green coffee beans resulting directly or indirectly in a modification of the aroma of the green coffee beans. The process comprises immersing said green coffee beans in a fluid containing a flavor-modifying agent.
Coffee beans are obtained from ripe coffee berries (or ripes), which grow on small coffee plant bushes or trees of the species Coffea. The fruits typically ripe around eight months after the emergence of the flower and change their c&or from green to red, thereby indicating the time for harvesting of the coffee beans. After harvesting, the pulp of the ripe coffee berries is removed, thereby yielding green coffee beans, which can be used according to the present invention.
It has now surprisingly been found that the aromatic profile of green coffee beans can be modified by immersing said coffee beans into a fluid containing a flavor-modifying agent. It is thus an object of the present invention that the modification of green coffee beans improves the quality of the aroma of green coffee beans prior to or after roasting. The modification of the aroma may be manifold, as will be apparent from the present application. On the one hand, the aroma of the green coffee bean may be directly modified, e.g., by infiltration of flavor-modifying aromatic substances. On the other hand, the aroma of the roasted coffee bean may be modified by providing substances which change the aroma of the roasted coffee bean. As the "quality" of the aroma of green or roasted coffee beans, or of the final coffee made from said coffee beans, is highly dependent on the individual taste, roasting method, coffee brewing method, etc., the modification may be manifold, depending on the individual needs. The present application provides for a general method to modify the green coffee bean, resulting in a modified flavor or aroma of the green coffee bean, the roasted coffee bean, or the final product made from such beans.
In one aspect, the present invention is directed to a process for the modification of green coffee beans wherein the process comprises the steps of: (a) providing green coffee beans; and subsequently (b) immersing said coffee beans in a fluid, wherein the fluid contains at least one flavor-modifying agent.
lii a preferred embodiment of the process of the present invention, the green coffee beans are typically piled in heaps and are placed into a suitaHe container or reactor, which can be sealed by a cover, but is preferably permeable to allow for an exchange of air. Said cover, can be selected as e.g. banana tree leaves, jute bags, blanket(s), fissue, bamboo or wooden mats, fleece and/or made of a polymeric material such as nylon, p'astic and/or cellulose.
The fluid, which is used in the immersion step (b) can be liquid, gaseous or a mixture thereof. It is preferred that the fluid completely "covers" the green coffee beans during the immersion process to allow for optimized diffusion of the flavor-modifying agent, which is present in the fluid, into the green coffee beans. The term "cover" in this context means that the fluid level in the reaction container may be selected to be such that all green coffee beans are in direct contact with the fluid. The diffusion of flavor-modifying agent into the green coffee beans during the immersion process modifies the chemical composition of substances in the green coffee beans and provides the basis for the process of the present invention. It is thus preferred that the coffee beans are in direct contact to the fluid and the fluid is preferably in motion around the coffee beans.
In a preferred embodiment, the fluid may contain a solvent, which can be selected from the group consisting of water, ethanol and a mixture thereof. In a further prefelTed embodiment the fluid is distilled water. In all embodiments, the solvent may be gaseous, liquid or a mixture thereof.
In a still further preferred embodiment, the fluid consists of a solvent and a flavor-modifying agent. The solvent may be selected as outlined above.
In another preferred embodiment, if the fluid used in the immersion step (b) is liquid, said liquid fluid has a temperature in the range of about 0°C to about 100°C when applied to the green coffee beans at the beginning of the immersion process. It is further preferred that said temperature is in the range of about 10°C to 100°C, preferaNy of about 20°C to 90°C and most preferaNy of about 30°C to 80°C. The temperature of the fluid when the beans first contact the fluid may thus differ from the temperature of the fluid maintained during the immersion step. -10-
In one preferred embodiment, if the fluid as used in the immersion step (b) is gaseous, said gaseous fluid has a temperature in the range of about 70°C to about 150°C. when applied to the green coffee beans at the beginning of the immersion process. It is preferred that said temperature is in the range of about 80°C to about 130°C, more preferably of about 90°C to about 110°C and most preferably of about 100°C before the application of the fluid to the green coffee beans. Said particular embodiment refers to a process according to the present invention, wherein water, preferaNy distilled water, is used as fluid.
The temperature of the liquid or gaseous fluid may also depend on the boiling point of the fluid, which in turn depends on the chemical composition of the fluid, e.g. the concentration of ethanol, water or the ethanol-water mixture used as solvent, The boiling point of the fluid may further depend on the pressure which is maintained within the reaction container during the immersion step Kb). Said pressure can be selected to be higher or thwer compared to the atmospheric pressure.
In another embodiment, the time interval of the immersion step (b) is selected to be between about 0.1 hours to about 50 hours. In a preferred embodiment said time interval is between about 0.1 hours to about 20 hours, more preferaHy of about 0.2 hours to about 10 hours, still more preferably of about 0.3 hours to about 5 hours and most preferably of about 0.5 hours to about 2 hours.
The time period of the immersion step (b) may be selected to be long enough so that the desired amount of flavor-modifying agent can diffuse into the green coffee beans.
The amount of flavor-modifying agent diffused into the coffee beans may thus be adjusted by using different lime periods of the immersion step (b). Usually, a shorter time period would allow for less flavor-modifying agent to diffuse into the beans, while a longer time penod may result in more flavor-modifying agent diffusing into the coffee bean.
In another preferred embodiment, the immersion step (b) is performed at a temperature of about 0°C to about 100°C. It is preferred that said temperature is in the range of about 5°C to about 80°C, more preferably of about 10°C to about 50°C and most preferably of about 15°C to about 30°C. The temperature of the fluid, when added to the green coffee beans at the beginning of the immersion step (b) can be different to the temperature which is maintained during the immersion step (b).
The temperature maintained during the immersion step (b) may directly correlate to the rate of diffusion of the flavor-modifying agent into the green coffee beans. Thus, the adjustment of the temperature of the immersion process (b) may allow for a possibility to fine-tune said diffusion rate, and thus also the concentration of the flavor-modifying agent in the bean, depending on the specific experimental set-up and conditions.
Tn another preferred embodiment, the present invention is directed to a process wherein a vacuum is applied to a sealed container, wherein the green coffee beans a placed inside a fluid, to immerse said green coffee beans. For the application of such vacuum it is necessary to provide a tightly sealed container for the immersions step (b). By applying a vacuum, the fluid which is added to the green coffee at the beginning of the immersion step (b) may effectively enter around the green coffee beans, thereby enabling an effective and fast mixing of coffee beans and fluid, without losing a significant amount of fluid, which would otherwise remain on the container or reactor wall and would be lost for the immersion and infiltration process.
In a another prefelTed embodiment, the present invention is directed to a process wherein the green coffee beans are "atomized" with a fluid at a temperature between about 5°C and about 100°C, preferaHy between about 5°C and about 80°C, more preferably between about 10°C and about 50°C and most preferably between about -12- 15°C and about 30°C, wherein the term "atomizing" as used herein refers to a process of applying droplets of a fluid onto green coffee beans.
It is assumed that during roasting of green coffee beans free amino acids could react with sugars, such as glucose and fructose, in the so-called "Maillard" reaction to form substances that are mainly perceived as positive aromatic substances by the consumers. It is hypothesized that roasting will give more satisfactory results if the relative amounts of free amino acids matches that of sugars in the green coffee beans in an optimal way. According to a non-binding theory it is assumed that in case sugars are relatively scarce, the remaining amino acids, which are not used in the "Maillard" reaction, will bum and form unpleasant aromas during the roasting procedure. It is further assumed that in case amino acids are relatively scarce in relation to the amount of sugars present, the roasting may result in a sweet caramel like-flavor due to transformation of remaining sugars into caramel. is
In a preferred embodiment of the present invention, it is a further object of the present invention to adjust the sugar content of green coffee beans, i.e., to increase or decrease the sugar content of the beans, depending on the needs.
In a preferred embodiment of the present invention the sugar concentration in green coffee beans is increased. This may result in a reduction of the amount of fl-ce amino acids being present in green coffee beans after the "Maillard" reaction. In another preferred embodiment of the present invention the sugar concentration in green coffee beans is modified before the roasting process such the sugar concentration matches about the concentration of free amino acids in the green coffee beans.
lii a preferred embodiment of the present invention, the object is to produce fine flavored green coffee beans. In order to achieve this object, the present invention could provide a method to enhance the quality of the aroma of dried and roasted -13 -coffee beans. These beans obtained can therefore be sold as a high quality product on the national or international coffee market.
In another preferred embodiment of the present invention, the flavor-modifying agent added during the immersion step (b) is independently selected from the group consisting of at east one sugar, of at least one aromatic substance and mixtures thereof. In a further preferred embodiment, said sugars are selected from the group consisting of glucose. fructose, saccharose and/or any other polysaccharide.
In another preferred embodiment, the sugar content in the fluid is between about 0.1 wt% and about 50 wt%, or between about 0.1 wt% and about 30 wt%, or between about 0.1 wt% and about 20 wt%, and most preferably between about 2 wt% to about wt%.
When the flavor-modifying agent is selected as a sugar, the sugar present in the fluid can diffuse into the green coffee beans during the immersion step (b), thereby increasing the sugar content of the green coffee beans. This increase in sugar content of the green coffee beans may enable that an increased amount of free amino acids can react in a "Maillard" reaction during the roasting process. Thus, the increase in sugar content within the green coffee beans could thereby decrease the amount of free amino acids that havc not rcactcd in thc "Maillard" rcaction. Since said remaining free amino acids typically burn and form unpleasant aromas during the roasting process, it is desired to reduce the amount of said free amino acids. Thus, by increasing the sugar concentration in the green coffee beans, the quality of aroma of roasted coffee beans could be increased, which in turn could result in higher-quality coffee products and coffee beverages. -14-
lii another preferred embodiment, the sugar content of the green coffee beans after the immersion step (b) varies from about 0.1 wt% to about 40 wt%, preferably from about 2 wt% to about 30 wt%, more preferably from about 5 wt% to about 25 wt%, and most preferably from about 10 wt% to about 20 wt%.
In another prefelTed embodiment of the present invention, the green coffee beans have a humidity content of 0 wt% to about 30 wt% before the immersion step (b), preferaNy of about 2 wt% to about 20 wt%, more preferably of about 5 wt% to about wt% and most preferably of about 5 wt% to about 12 wt%.
Coffee beans from Arabica are said to produce higher-quality coffee beverages compared to other commercially grown coffee species, such as Robusta, which is typically used for lower-quality coffee mixtures, Nevertheless, Robusta coffee species are usually easier to grow than Arabica species and typically allow for a greater amount of ripe coffee berries to be harvested, when compared to the other major coffee species. Therefore, Robusta coffees are usuafly cheaper to produce and consequently there is a major commercial interest to increase the quality of green coffee beans obtained from the coffee species Robusta.
The difference between the Robusta and Arabica coffee species has led to the idea that the different traits could be related to different biochemically compositions of said coffee bean species, in particular to their different sugar contents. The sugar contents of coffee bean samples of the species Robusta could be typically in the range between about 4 wt% and about 5 wt%, and the sugar content of the species Arabica is naturally found to be usually in a range between about 8 wt% to 12 wt%.
lii another preferred embodiment of the present invention, the sugar contents of coffee beans samples of the species Robusta, which could be typically in the range between about 4 wt% and about 5 wt%, is increased by the process of the present invention to sugar concentrations between about 8 wt% to 12 wt%, which are -15 -naturally found only in coffee beans samples of the species Arabica, The term "wt%" refers to the weight percentage of sugar of the green coffee beans based on the weight of the green coffee beans.
In another preferred embodiment of the present invention, the sugar contents of coffee beans samples of the species Arabica having a naturally poorer sugar content, such as between about 5 wt% and about 7 wt%. e.g. because said coffee plants are not grown at their optima' cultivation conditions, is increased by the process of the present invention to sugar concentrations between about 8 wt% to 12 wt%, which are naturally found only in coffee bean samples of the species Arabica, which are typically grown at their optinrnl cultivation conditions.
In another preferred embodiment of the present invention, the green coffee beans are of the plants of the species of Robusta (Robusta), Arabica Arabica), Coffea liberia, C. excelsa, C. stenophylla, C. mauritiana. C. racemosa and mixtures thereof, or are derived from interspecies crossing between any of said coffee species, preferably are from the species of Robusta Robusta), Arabica (Arabica) or mixtures thereof.
In another preferred embodiment of the present invention, new coffee flavor profiles cou'd be created, expressing additional more complex flavor traits that can be perceived as positive by the consumers of any coffee beverage or of any other coffee-based product.
In another preferred embodiment, the flavor-modifying agent is selected from at least one aromatic substance.
Depending on the desired aromatic profile of the green coffee beans, aromatic substances can be replaced or removed during the immersion process or a single or a plurality of aromatic substances may be added during the process. The presence of aromatic substances from the beginning of the immersion process according to the -16-present invention is possible, but not compulsory. As such, the immersion process maybe divided into two sub-steps hi) and b2), wherein the first step hi) comprises a fluid only, without any aromatic substances, and the second step b2) comprises a fluid with the addition of an aromatic substance. Thus, in the first step. an unpleasant aromatic substance may be removed from the beans, while another prefelTed aromatic substance is added in the second step.
Aromatic substance(s) may be added to the fluid in which the green coffee beans are immersed at any stage of the immersion process. The aromatic substance may be in solid, liquid, gaseous form, or a mixture thereof.
Preferably, at least one aromatic substance is added to the green coffee beans at the beginning of the immersion process, i.e., present in the fluid when the fluid comes in contact with the coffee beans, or up to 24 hours after the start of the immersion process.
In another prefelTed embodiment, at least one aromatic substance is added to the fluid up to 24 hours, or up to 36 hours, or up to 48 hours, or up to 72 hours after the start of the immersion process.
The at least one aromatic substance may be any natural, natural-identical or artificial aromatic substance, or a mixture thereof. Said at least one aromatic substance may be selected from the aromatic substances used in the food industry, or the like. This may include substances that can be perceived by tasting or smelling or by tasting and smelling. The at least one aromatic substance may thus include flavorings, seasonings, aromas and mixtures thereof. Non limiting examples of aromatic substances for use in the present application may be spices. aromatic wood spices and synthetic aromatic substances.
-17 -Preferred solid or aqueous aromatic substances could be fruit pulps, aromatic leaves, roots, flowers, stems, wooden parts, such as pieces of aromatic timber, any kind of powders (such as ground aromatic powders), and oils or liquids (e.g. juices).
The use of fruits and plants that grow in the same geographical area as Robusta and Arabica as a source for the at least one aromatic substance may avoid major logistic problems that are often time-consuming and costly. Therefore, said use may result in a relatively fast and cheap way to modify the aromatic profile of coffee beans.
Furthermore, labor costs can be reduced as the immersion process may be applied by the coffee farmers themselves. Preferably, further cost-saving results when aromatic substances used are grown by the farmers themselves, or in the area where the process of the present invention is performed.
The weight ratio of green coffee beans to said at least one aromatic substance (before immersion of the beans, and before optional pre-treatments of the beans, such as drying, depulping and/or pressing) may range from about 5000:1 to about 1:10 and is preferably between about 50:1 and about 1:2. In a further preferred embodiment, weight ratio ranges from about 20:1 to about 1:1.
In a preferred embodiment, the amount of said added aromatic substance is selected from the group consisting of a range of about 1 wt% to about 50 wt%, preferably of a range of about 1 wt% to about 30 wt%, and most preferably of a range of about 1 wt% to about 20 wt%.
Tn a preferred embodiment, liquid aromatic substances are oils such as essential oils and juices made of a plant or made of fruit pulp. Preferably, liquid aromatic substances are used in an amount of about 0.5 (v/v) % to about 20 (v/v) %, based on the volume of the green coffee beans, before optional pre-treatments such as drying, depulping andior pressing. For fruit juices, the preferred amount is in the range of about 3 (v/v) % to about 15 (v/v) %. For more concentrated liquids, the preferred -18 -amount is in the range of about 0.5 (vlv) % to about 7 (v/v) %. For other liquids, the preferred amount is in the range of about 12 (v/v) % to about 20 (vlv) %.
In a preferred embodiment, gaseous aromatic substances are evaporated liquid or evaporated sofid aromatic substances. In a preferred embodiment, smoke or smoky flavors produced by burning wood or other fuels are excluded.
In a preferred embodiment, the natural aromatic substance is a plant or part(s) of a plant (fresh, dehydrated or dried ground and dried or first dried and then ground).
Medium-sized to large leaves that are traditionally used to cover up coffee beans during the fermentation process such as banana tree leaves, may be excluded according to a preferred embodiment. Similarly, jute bags which are typically produced from plants in the genus Corchorus, family Tiliaceae, may also be excluded.
Suitable natural aromatic substances may include fresh, frozen or dried aromatic fruit, fruit pulp, juice (such as juice made of fruit pulp) and any other part of an aromatic plant (e.g. leaves, roots, flowers, stems, wooden parts, pieces of aromatic timber, dried plant parts which are ground or not ground). In a preferred embodiment, wooden chips or chips made of bark, such as chips made of oak (i.e. trees and shrubs in the genus Quercus) or made of tropical aromatic timber species could be used.
In a preferred embodiment, the natural aromatic substance may be selected from a natural aromatic substance being present in a plant or in a part of a plant. hi a prefelTed embodiment said natural aromatic substance may be gained from a tropical plant or part of a tropical plant. -19-
lii a preferred embodiment, the natural aromatic substance is a plant listed in Table 1 or Table 2 below; or is a part of a plant fisted in Table I or Table 2; or is gained from a plant listed in Table 1 or Table 2.
In a preferred embodiment, the natural aromatic substance is a plant or is a part of a plant or is gained from a plant wherein the plant is selected from the Annonaceae, Malvaceae, Rubiaceae, Quercus, or Zingiberaceae family.
In a preferred embodiment, the natural aromatic substance is a plant or is a part of a plant or is gained from a plant wherein the plant is selected from the group consisting of Theobroma grandiflorum (cupuacu), T.cacao (cacao), Annona muricata, A. cherimoha, A. diversifolia, A. reticulata, A. squarnosa graviola), Amomurn subulatum (black cardamom), Elettaria cardamom (green cardamom) and Zingiber officinale (ginger), and is preferably the pulp andlor the juice of said plants such as the juice made of Zingiber officinale (ginger) rhizomes.
In a preferred embodiment, said at least one aromatic substance may be gained from a plant or part of a plant by a separation process, which may compnse extraction, distillation, compression, drying, roasting, fermenting. enzymatic andlor microbiological processes. In a preferred embodiment said at least aromatic substance maybe gained from the pulp of a fruit or juice of a plant.
hi preferred embodiments, natural aromatic substances are purified, naturally occurring aromatic substances, extracted from aromatic plants or from pats of an aromatic plant.
According to the present invention, any nature-identical aromatic substance can be used. Preferably, the nature-identical aromatic substance is identical with or derived from a natural aromatic substance gained from a plant of Table 1 or Table 2.
-20 -Table 1. Examples of aromatic fruit species Common name Scientific name Cashew app'e Anacardi urn occidentale Pineapple Ananas comosus Cherimoya Annona cherimolia Hama Annona diversifolia Soursop Annona muricata Bullock heart or custard apple Annona reticulata Sweetsop or sugar apple Annona squarnosa Marang Artocarpus champeden Jackfruit Artocarpus heterophyllus Blimbing or Bilimbi Averrhoa bilimbi Carambola or star fruit Averrhoa carambola Mamey sapote Calocarpurn sapota Mountain pawpaw Carica cauliflora Papaya Carica papaya Star apple Chrysophyllum cainito Watermelon Citrullus lanatus Citrus vaneties, Citrus spp.
Coconut Cocus nucifera Coffee Coffea spp.
Caimito Crysofphyllum cainito Melon Cucurnis melo Durian Durio zibethinus Black sapotes Dyospyros ebenaster, Brazilian cherry (grumixama) Eugenia brasiliensis Araçá boi Eugenia stipitata Sunnam cherry or pitanga Eugenia uniflora Açai Euterpe oleracea Mangosteen Garcinia mangostana Genipapo Genipa americana Mangaba Hancornia speciosa Inga Inga spp.
Langsat and duku Lansium domesticum Egg fruit Lucurna nervosa or -21 -Acerola Malpighia glabra Mammee apple Mammea americana Mango Mangifera indica Sapodilla Manilkara zapota Genip Melicocca bijuca Banana Musa spp.
Jaboticaba Myrciaria cualiflora Camu camu Myrciaria dubia Rambutan Nephelium lappaceum Passion fruit Passiflora edulis, P. edulis var.
Avocado Persea americana Orosetha Phyllantus acidus Bacuri Platonia insignis Cambucá Plinia edulis Mapati Pouroma cecropifolia Abiu Pouteria cairnito Canistel Pouteria champechiana Guava Psidium guajava Biribá Rollinia mucosa Naranjilla Solanum quitoense Cocona Solanum topiro Caja-manga Spondias cytherea Caja Spondias lutea Yellow mombin, hog plum or white sapote Spondias mombin Red mombin Spondias purpurea Jambolan Syzygiurn cumini Pomerac or Malay apple Syzygium malaccence Pitomba Talisia esculenta Tamarind Tarnarindus indica Cupuaçu Theobi'oma grandiflorum -22 -Table 2. Examples of aromatic plant spices Common name Scientific name Grand galanga Alipinia galanga Dill Anethum graveolens Chinese key Boesenbergia pandurata Chilies Capsicurn spp.
Cassia Cinnamomum spp.
Cinnamon Cinnamomum verum Coriander Coriandrum sativum Cumin Cuminium cyminum Turmeric Curcurna domestica Lemon grass Cymbopogon citratus Cardamon Elettaria cardarnomum Sawtooth coriander Eryngium foetidurn Fennel Foeniculum vulgare Star anise Illici urn verum Lemon balm Melissa officinalis Mint Menta arvensis e M. javanica Nutmeg Myristica fragrans Basil Ocimurn spp.
Pimento or Jamaica pepper Pimenta dioica Pepper Piper nigrurn Indian borage Plectranthus amboinicus Polygonum Polygonurn odoratum Common sage Salvia officinalis Clove Sygium aromaticum Fenugreek Trigonella foenum-graecum Vanilla Vanilla fragrans Ginger Zingiber officinale -23 -lii one preferred embodiment, the nature-identical aromatic substance is identical with or derived from a natural aromatic substance gained from a tropical plant such as a plant, which is selected of the group consisting of the Annonaceae, Malvaceae, Rubiaceae. Quercus. and Zingiberaceae family.
In one preferred embodiment, the nature-identical aromatic substance is identical with or derived from a natural aromatic substance gained from the group consisting of Theobroma grandiflorum (cupuacu). Theobroma cacao (cacao), Annona muricata, A. cherimofla, A. diversifolia, A. reticuata, A. squarnosa gravioa), Amomurn subulatum Elettaria cardamom (green cardamom) and Zingiber officinale (ginger).
Artificial aromatic substances suitable for the present invention may include, among others, flavoring substances used in the food and confectionary industry, such as diacetyl, isoamylacetate, cinnarnicaldehyde, ethylpropionate, limonene, ethyl-E,Z)- 2,4-decadienoate, allylhexanoate. ethylmaltol and benzaldchyde.
In one preferred embodiment, at least one aromatic substance as listed in the European "Register of flavouring substances notified by the Member States pursuant to Article 30) of Regulation ECNo 2232/96 of the European Parliament and of the Council of 28 October 1996 laying down a Community procedure for flavouring substances used or intended for use in or on foodstuffs in the version published in the Official Journal of the European Communities, L 84, Volume 42, dated 27 March 1999, is used. The content of said Register (in particular the names of the flavoring substances and the respective CAS numbers insofar these had been attributed or made available) is herewith incorporated by reference in its entirety.
lii a preferred embodiment, the aromatic substance is a mixture of a natural aromatic substance and/or a nature-identical aromatic substance and/or an artificial aromatic substance.
-24 -lii another preferred embodiment of the present invention, the process further comprises a pre-germination step prior to and/or during the immersion step (b).
In another preferred embodiment of the present invention, the pre-germination step can be performed after the immersion step (b).
The term "germination" according to the present invention refers to the process in which the green coffee beans are treated under conditions such that a sprout of a coffee plant may emerge from a green coffee bean. Preferably, the green coffee beans are treated such that a sprout emerges. Typically for germination to occur, external factors like temperature, water, oxygen and light have to be adjusted to be in optimal conditions, which are typically closely rdated to the ecological condition of the coffee plant's natural habitats.
The term "pre-germination" according to the present invention preferably refers to a process step wherein the reaction conditions are selected such that germination of the green coffee beans could occur. In another preferred embodiment, the time interval of said "pre-germination" step is selected to be in a range which is too small for germination to occur. This means that no seedling could emerge from the green coffee bean.
The rationale behind this preferred embodiment of the invention is that during germination and/or pre-germination lots of biochemical modifications take place within the green coffee beans that may affect the aroma precursors in the coffee bean. For example, proteins could be hydrolyzed during germination and/or pre-germination and transformed into free amino acids. Such transformation would affect the efficiency of the "Maillard" reaction during roasting of beans that have been treated this way. Furthermore, bitter or astringent substances may be metabolized and therefore decrease the expression of such flavors in roasted beans, which could be obtained in this embodiment. This can happen in the fermentation -25 -processes of other beans, such as that of cocoa, in which the first stage of fermentation includes germination of the beans.
The fresh green coffee beans usually start germination 3 days to 7 days after having been brought into contact with humidity or liquid water. During the pre-germination process, coffee beans can be collected and dried appropnately at selective time intervals during the pre-germination period to evaluate the chemical and sensorial modifications in the green and roasted coffee beans by using adequate methodologies. It is expected that most of the chemical and aromatic modifications expressed in the roasted beans obtained in this embodiment are of positive nature, with a decrease in negative aromas such as bitterness and astringency and an increase in positive coffee aromas, although some treatments described above may result in modifications that do not at all affect the aromatic profile of the roasted beans, or that do affect the aromatic profile of the roasted beans in a negative way.
In one preferred embodiment of the present invention, the pre-germination step comprises a time interval which is selected from about 0.1 day to about 25 days. In a prefelTed embodiment, the pre-germination step is from about 1 to about 15 days, preferably from about 1 day to about 10 days, even more preferably from about 2 days to about 10 days, and most preferaNy from about 3 days to about 9 days.
In another preferred embodiment of the present invention, the pre-germination step is performed at a temperature of about 0°C to about 100°C. In a preferred embodiment, the temperature is of about 5°C to about 80°C. preferably of about 10 °C to about 60°C and most preferably of about 15°C to about 40°C.
lii another preferred embodiment of the present invention, during the pre-germination step, the green coffee beans are provided in layers of beans, preferably in layers of about 1 bean to about 1000 beans. In a preferred embodiment the green coffee beans are provided in layers of about 1 bean to about 500 beans, still more preferably of -26 -about 1 bean to about 100 beans, even more preferably of about 1 bean to about 25 beans and most preferably of about 3 beans to about 5 beans.
Another preferred embodiment of the present invention is a process according to the present invention comprising an additional fermentation step, in which the un-germinated or pre-germinated beans are additionally fermented through adding aromatic or non-aromatic substances that allow for a natural or induced fermentation of the coffee beans, including through an increase of temperature of the fermentation mass.
In a particular preferred embodiment, the fermentation process is performed prior or after the immersion (b) and/or a pre-gerniination step.
The term "fermentation" according to the present invention refers to a transformation of organic components in green coffee beans through the activity of micro-organisms, like bacteria or yeasts.
During fermentation, the initial anaerobic, low pH and high sugar conditions of the substances surrounding the coffee beans, such as the pulp of the coffee berries, favor activity of many yeast species. which convert sugars into alcohol and carbon dioxide.
During the first 24 hours to 36 hours of the fermentation, the pulp usually starts to decompose and to drain away. Bacterial activity may then increase, starting with the oxidation of alcohols into lactic acid and, when conditions become more aerobic, into acetic acid. These processes may produce an increase in temperature of the fermentation mass, which may reach 40°C to 50 °C during the first 24 hours to 48 hours. Such high temperatures could be maintained, with slight variations, until the fermentation is completed. The high acidity and temperature kill the germs of coffee beans during the first 24 hours to 48 hours and sets of a series of chain reactions in place that may be important for the development of coffee flavor and for breaking -27 -down undesired polyphenols which are often present at high levels in unfermented coffee beans.
The fermentation process may be carried out in green coffee bean fermentation boxes, in isobted sterile containers or in fermentation reactors, which need to contain adequate drainage of liquids resulting from the breakdown of substances in the fermentation process. Such conditions have the advantage that green coffee beans may absorb the breakdown substances, which can be aromatic substancesright from the beginning of the fermentation process. At the onset of the fermentation process, suitable micro-organisms may be added to the fermentation mass, such as to provoke a more rapid start of the micro-organism activities that are fundamental for the fermentation process. Instead of micro-organisms, a'so pieces of banana leaves that harbor suitable micro-organisms, can be added, During the fermentation process adequate temperature increases between 30°C and 50° C happen, that may favorably affect the breakdown of negative flavor components. such as polyphenols related to bitterness and astringency. From other crops. such as cocoa, it is known that these favorable processes occur during regular fermentations of beans.
lii another preferred embodiment of the invendon, the fermentation process is performed at a temperature which allows for optimal reaction conditions of the microorganism used therein, preferably in the range of about 0°C to about 100°C, more preferably in the range of about 10°C to about 90°C, still more preferably in the range of about 20°C to about 80°C and most preferably in the range of about 30°C to about 60°C.
In another prefelTed embodiment of the present invention, the fermentation process comprises a time interval which is selected from about 1 hour to about 200 hours, preferaNy from 5 hours to about 150 hours, more preferably from about 1 0 hours to about 100 hours and most preferably from about 24 hours to about 96 hours.
-28 -It has been found that the fermentation process according to the present invention may support the development of favorable aromas in green coffee beans. It is thus a prefelTed object of the present invention to improve the quality of aroma of coffee beans by additional fermentation. It is a preferred object of the present invention to produce fermented fine flavor coffee beans from origins which are traditionally not considered as fine flavored coffee beans. Therefore, the process of the present invention preferably provides therefore a method to enhance the quality of fermented and/or dried coffee beans.
In another preferred embodiment of the present invention, the fermentation process can be induced by the addition of sugars and/or other carbohydrates, which are metabolized by the microorganisms in the fermentation process. The addition of sugars, in the presence of suitable micro-organisms, can start the fermentation process. Preferably, the sugars and/or carbohydrates can be selected from the group consisting of glucose, fructose, saccharose and any other polysaccharide.
In another preferred embodiment of the present invention, a drying step (c) can be optionally performed, wherein the drying step (c) is preferably after the immersion step (b).
The drying step may typically be performed outdoors by spreading the coffee beans on suitable netting, allowing for aeration, or on large concrete floors and drying them by exposure to sun radiation. Alternatively or additionally, the drying process can be performed in an oven, preferably in a convection oven.
In another prefelTed embodiment of the present invention, drying is performed at a temperature of about 0°C to about 100°C. lii another preferred embodiment drying is performed at a temperature of about 10°C to about 80°C, more preferably of about 20°C to about 60°C and most preferably about 25°C to about 40°C.
-29 -In another preferred embodiment of the present invention, drying is performed from about 0.1 hour to about 80 hours, preferably from about 1 hour to about 50 hours, more preferably from about 5 hours to about 40 hours and most preferably from about 12 hours to about 36 hours.
In another prefelTed embodiment of the present invention, drying is performed until a humidity content of the green coffee beans of 0 wt% to about 30 wt%, preferably of about 2 wt% to about 20 wt%, more preferaNy of about 5 wt% to about 15 wt% and most preferaNy of about 5 wt% to about 12 wt% is reached. The humidity content is the amount of water within the green coffee bean, i.e., the weight amount of water based on the total weight of the green coffee beam In another preferred embodiment of the present invention, the coffee beans may be roasted in an additional roasting step (d), wherein the roasting step (d) is preferably iS performed after step (c). The beans may be roasted according to standard coffee roasting methods. Usual further processing of the roasted coffee beans may follow.
In another prefelTed embodiment of the present invention, the process further comprises the additional step of grinding said coffee beans (e), wherein step (e) is preferaNy performed after step (d).
In another preferred embodiment of the present invention, the coffee beans are immersed, fermented and/or pre-germinated and the aromatic substance(s) are put in a container. Said container contains preferably a drainage, and is further preferably a sterile container and has even more preferably a size between about 1 and about 2000 liters. In a preferred embodiment, said container is a permeable container. Said permeable container allows the juices formed during fermentation to flow out.
Suitable permeable or sealed containers can be of any size. Typically, the most suitable dimensions may also depend on the type of aromatic substance that is used.
PrefelTed containers are the usual fermentation boxes (e.g. 0.6 mx 1.0 m) with a bed -30 -depth of e.g. about 40 to 60 cm or any other sweet box. The container may be covered by a lid, blanket or leaves such as banana leaves allowing for aeration. Other suitable containers may be large bags or nets made up of jute or of polymers such as plastic and ny'on.
In another prefened embodiment, the process according to the present invention is performed in a perforated box, which preferably contains a drainage.
In another preferred embodiment, the immersion and/or fermentation and/or pre-germination takes place in an aqueous medium in a sealed reactor. In this case, the at least one aromatic substance is added to coffee beans e.g. in dispersion in an aqueous medium. The reactor may be any kind of conventional liquid fermenter or reactor, preferably equipped with a device for agitation, for aeration, for regulating and/or measuring the temperature of the medium, for regulation andlor measuring the pH of the medium and/or for measuring the proportion of dissolved oxygen in the medium.
Another aspect of the present invention is the use of a fluid containing at least one flavor-modifying agent in the immersion of pre-germinated green coffee beans, to modify the flavor of green coffee beans.
Another preferred embodiment of the present invention is directed to the use, wherein the fluid is liquid, gaseous, or a mixture thereof.
Another preferred embodiment of the present invention is directed to the use, wherein the fluid contains a solvent.
Another preferred embodiment of the present invention is directed to the use, wherein the solvent contains water, ethanol or a mixture thereof, and preferably is distilled water. -31 -
Another preferred embodiment of the present invention is directed to the use, wherein said at east one flavor-modifying agent is independently selected from the group consisting of at least one sugar, of at least one aromatic substance and mixtures thereof.
Another prefelTed embodiment of the present invention is directed to the use, wherein said sugar is selected from the group comprising glucose, fructose, saccharose and/or any other polysaccharide.
Another preferred embodiment of the present invention is directed to the use, wherein the sugar content in the fluid is between about 0.1 wt% and about 50 wt%, preferaNy between about 0.1 wt% and about 30 wt%, more preferably between about 0.1 wt% and about 20 wt%, and most preferably between 2 wt% to 15 wt%.
Another preferred embodiment of the present invention is directed to the use, wherein said aromatic substance includes at least one natural aromatic substance, nature-identical aromatic substance, artificial aromatic substance, or a mixture thereof.
Another preferred embodiment of the present invention is directed to the use, wherein said natural aromatic substance is selected from a natural aromatic substance being present in a plant or part of a plant, preferably in a tropical plant or part of a tropical plant.
Another prefelTed embodiment of the present invention is directed to the use, wherein said aromatic substance is gained from a plant or part of a plant by a separation process such as extraction, distillation, compression, drying, roasting, fermenting, an enzymatic and/or microbiological process and is preferably the pulp of a fruit or juice of a plant.
-32 -Another preferred embodiment of the present invention is directed to the use, wherein the plant is selected from a plant of the Annonaceae, Malvaceae, Rubiaceae, Quercus or Zingiberaceae family.
Another prefelTed embodiment of the present invention is directed to the use, wherein the plant is selected from any plant listed in table 1 or table 2.
Another aspect of the present invention is directed to green coffee beans, obtained by the process of the present invention.
Another preferred embodiment of the present invention is directed to a product, comprising at least a green coffee bean or part of a green coffee bean obtained by the process of the present invention.
Another preferred embodiment of the present invention is directed to a product, comprising a substance manufactured from green coffee beans according to the process of the present invention.
Another preferred embodiment of the present invention is directed to a product, wherein the product is or comprises a semi-finished or finished product of the coffee industry, which is preferably selected from decaffeinated beans, roasted beans, ground coffee, coffee powder or coffee beverages.
Another preferred embodiment of the present invention is directed to a product, wherein the product is a medicament or a pharmaceutical additive.
Another preferred embodiment of the present invention is directed to a product, wherein the product is a food or nutrient.
-33 -It is obvious to a skilled person that the above given preferred embodiments of the present invention may be fredy combined with each other, if feasible, and any combination of preferred embodiments forms a new prefelTed embodiment.
Definitions Unless explicitly indicated, the technical terms and expressions used in this appflcation are to be given the common meaning as used in the coffee production and manufacturing industry.
Fermentation' as used herein refers to a chain of biochemical reactions, induced by micro-organisms such as yeasts and bacteria as well as by increased temperatures, which occur when coffee beans are brought together in sufficient quantity and in presence of suitable carbohydrates and micro-organisms. Fermentation may include the oxidation of organic compounds, such as the pulp of coffee berries.
"Micro-fermentation' means the fermentation of a small quantity of coffee beans, generally within a bigger mass of coffee beans that ferment simultaneously, or within small containers, for research purposes.
The "fermentation process" is the process of fermenting coffee beans during a certain number of horn-s or days e.g. by piling the beans up in heaps, or by putting them in a permeable container or in a reactor of variable sizes, wherein the coffee beans are brought into contact with a suitable carbohydrate and micro-organisms, and then preferably covered and being turned around at least once, preferably at regular time intervals, to allow for aeration of the coffee fermentation mass and to allow for uniform fermentation of the coffee beans. Day 0 refers to the beginning of the fermentation process.
-34 -The fermentation mass' comprises coffee beans fermented and suitable carbohydrates and micro-organisms as well as, if present. at least one aromatic substance.
"Drying" or the "drying process" as used herein means drying of green coffee beans during a vanable number of hours or days, preferably by exposing the coffee beans to ambient air, to the sun, or to air heated by an energy source (fuel, wood, sunlight, etc.).
A "plant" is any plant at any stage of development.
A "tropical plant" is a plant that naturally grows (i.e. that grows outdoor) in the equatorial regions of the world, limited in latitude by the Tropic of Cancer in the northern hemisphere at approximately 23°26' (23.4° N latitude, and the Tropic of Capricorn in the southern hemisphere at 23°26' (23.4° S latitude. This definition includes plants naturally growing the following countries: Ivory Coast, Ghana, Cameroon, Nigeria, Madagascar, Brazil, Ecuador, Venezuela, Dominican Republic, Trinidad and Tobago, Indonesia, Papua New Guinea, Peru, Grenada, Jamaica, Madagascar. Saint Lucia, Sao Tome and Principe and/or Malaysia.
"Pulp" is the soft moist part of a fruit from a plant. Fruit juice is typically made by squeezing the pulp of fruit(s). Pulp of coffee beans is sometimes referred to as "mucilage".
"Coffee bean" is the seed of any coffee bush or tree variety.
"Wet coffee beans" or "fresh coffee beans" are coffee beans with at least parts of the fresh pulp/mucilage still attached as well as the pergamino.
-35 - "Green coffee beans" are dried wet coffee beans after the pergamino has been removed, which have been treated or not according to any of the embodiments identified in this invention.
"Berry" is a mature or ripe coffee fruit or seed case. As used in the present invention.
the berry encloses the coffee beans and the pulp/mucilage.
As used herein "nibs" are pieces of crushed dried coffee beans without shell.
A "leaf' is a usually green, flattened, lateral structure attached to a stem and functioning as a principal organ of photosynthesis and transpiration in most plants.
As used herein "medium-sized leaves" can reach an average surface of more than ca. 400 cm2.
"Large leaves" are leaves can reach an average surface of more than ca. 600 cm2.
"Aromatic" as used herein relates to a distinctive pleasant smell and/or taste.
"Flavor-modifying agents" include sugars and "aromatic substances".
"Aromatic substance" or "flavor-modifying agcnt" as used herein is any substance that modifies the aromatic profile of immersed, pre-germinated, and/or fermented coffee beans when added to green coffee beans before, at the initiation, during or at the end of the coffee bean immersion, pre-germination. and/or fermentation process, wherein adding at the end includes the early drying stages of the fermented coffee beans. Aromatic substances include substances perceived by tasting, smelling, or by tasting and by smelling. "Aromatic substances" include flavorings, seasonings, aromas and mixtures thereof Enzymes and microorganisms are not considered as aromatic substances in the meaning of the present invention.
-36 -As used herein, the plura' of aromatic substance', aromatic substances', means one single aromatic substance or a plurality of aromatic substances.
A "natural aromatic substance" as used herein is an aromatic substance which occurs in nature and can therefore, if necessary, be obtained from natural substances by physical, microbiological andior enzymatic processes. Included are also whole plants and parts of a plant.
"Natural aromatic substance" include substances perceived by tasting, smefling, or by tasting and smelling, and mixtures thereof.
A "nature-identical aromatic substance" as used herein is an aromatic substance which occurs in nature, but is produced artificially by synthesis or isolated through a chemical process. "Nature-identical aromatic substances" include substances perceived by tasting smelling, or by tasting and smelling, and mixtures thereof An "artificial aromatic substance" as used herein is an aromatic substance which does not occur in nature and can therefore not be isolated from any natural matenal.
"Artificial aromatic substances" include substances perceived by tasting, smelling, or by tasting and smelling, and mixtures thereof "Substance" is anything which has mass and occupies space.
A "semi-finished product", a "half-finished product" or an "intermediate product" is a product that is not sold as such to the consumers, but is rather modified or further processed before being sold.
A "finished product" or an "end product" is any product that is directly s&d to a customer/consumer. Such end-products include also decaffeinated coffee beans, roasted coffee beans, ground coffee, coffee powder, coffee beverages and other -37 - coffee-containing food products or nutrients produced by coffee or any coffee-containing medicament or coffee-containing pharmaceutical additive.
"Permeable container" as used herein is any container permitting exchange and draining of fluids, gases and/or solids, Said container can be any type of bag, box or basket as long as it permits good exchange and exit of fluids. A permeable container in the shape of a wooden box is often referred to as "sweat box". "Micro-fermentation bags" are relativdy small permeable containers placed within a large cocoa fermentation mass. In a preferred embodiment a netted polystyrene bag is used.
"Reactor" refers to any device or system that supports a biologically active environment, in one case, a reactor is an optionally sealed vessel in which is carried out the fermentation process. This process can be aerobic andlor anaerobic. In one embodiment, the reactor is cylindrical, ranging in size from liters to cubic meters, and is typically made of stainless steel or a polymeric material.
"Fluid" is any substance that continuously flows under applied shear stress. "Fluids" of the present invention may include "liquids" and "gases" or any mixtures thereof.
"Solvent" as used herein is any liquid that can be used in the immersion. pre-germination andlor fermentation of green coffee beans according to the present invention.
"Vacuum" as used herein is a region with a gaseous pressure much less than atmospheric pressure. A "vacuum" as used herein refers to a pressure range less than 50% of atmospheric pressure.
-38 -The term "(v/v) %tt as used herein refers to the volume percentage of a particular substance based on the total volume. As an example, 10 (v/v) % of aromatic oil refers to 10 ml of aromatic oil in 100 ml of liquid mixture, i.e. the mixture of solvent and liquid aromatic oil.
The term "wt%" as used herein refers to the weight percentage of a particular substance based on the total weight. As an example. 10 wt% of sugar content of green coffee beans refers to 1 0 g of sugar per 1 00 g of green coffee beans.
"Grinding" as used herein refers to the process of breaking green coffee beans into smaller pieces, e.g. ground coffee or coffee powder.
"Roasting" as used herein refers to a process of heating green coffee beans with an open flame, oven or other heat source.
"Pre-gennination" as used herein refers to a process of incubating green coffee beans for a time period and at a certain temperature. which is short enough to not let germination of the green coffee beans occur.
"Atomizing" as used herein refers to a process of applying droplets of a fluid onto green coffee beans at temperatures between 5°C and 100°C.
"Germination" as used herein refers to a process in which a coffee sprout emerges from a green coffee bean.
The term "about", if not defined otherwise in the context it is used, means that the value following the term may deviate ±10%, preferably ±5%, further preferably ±1%.
-39 -
Examples
In addition, the invention is explained by the following examples. These examples may not be construes as limiting the scope of the present invention which is defined by the attached claims.
Example A-i
1000 g of dry green coffee beans are immersed in liquid distilled water, which comprise a sugar content between about 0.1 wt% to 50 wt%. The temperature range, which is maintained during the immersion process, is between about 0°C and about 100°C and the time interval of said process is between about 1 hour to about 50 hours. After the immersion process, the treated beans are dried at temperatures of about 25°C to about 40°C for a time interval of about 12 hours to about 36 hours, to reach an humidity content, which is equal to the humidity content present in the green coffee beans before starting the immersion step (b), which is between about S wt% and about 12 wt%.
After the drying step, the coffee beans may be roasted. The method to roast such treated coffee beans is through use of any commercial green coffee bean roasting regime, by milder roasting regimes, by slower roasts andlor lower temperatures that are amenable to express more optimally all the flavor traits. The induced modifications in the green coffee beans may be analyzed by suitable chemical and sensorial studies on the treated and roasted green coffee beans. Any commercial application may be using the methods that are most adequate to induce positive modifications in the chemical and flavor compositions of the treated green andlor roasted coffee beans and that are the least liable to induce any negative modifications in the chemical and flavor compositions of the treated green and/or roasted coffee beans.
-40 -
Example A-2
1000 g of dry green coffee beans from the species Robusta are immersed in distilled water in a 5 liter container, wherein the distilled water comprises a sugar content of about 12 wt%. The immersion process was performed for 4 hours at a temperature of 30°C. After treating coffee beans, said beans are air-dried outdoors on a netting, for 3 days at a temperature of about 25°C to reach a sugar content of about 8 wt% to about wt% and a humidity content of about 7 wt%.
Example B-i
1000 g of dry green coffee beans are atomized in istilled water, which has temperature of about 90°C when applied to the green coffee beans, and which comprise a sugar content between about (5 wt% to 25 wt%. The temperature range, which is maintained during the immersion process, is between about 0 °C and about 100°C and the time interval of said process is between about 1 hour to about 5 hours.
After the immersion process, the treated beans may be dried at temperatures of about °C to about 40°C for a time interval of about 12 hours to about 36 hours, to reach an humidity content, which is equal to the humidity content present in the green coffee beans before starting the immersion step (b), which is between about 5 wt% and about 10 wt%. After the drying step, the coffee beans may be roasted. The method to roast such treated coffee beans is through use of any commercial green coffee bean roasting regime, by milder roasting regimes, by slower roasts and/or lower temperatures that are amenable to express more optimally all the flavor traits.
Example B-2
1000 g of dry green coffee beans from the species Arabica are immersed in distilled water in a 5 liter container, wherein the distilled water compnse a sugar content of about 15 wt%. The immersion process was performed for 2 hours at a temperature of -41 - 80°C. After treating coffee beans, said beans are dried outdoors on a suitable netting, for 3 days at a temperature of about 25°C to reach a sugar content of about 10 wt% to about 12 wt% and a humidity content of about 7 wt%.
Example C-i
1000 g of dry green coffee beans are immersed in distilled water, which comprise a sugar content between about S wt% to 20 wt%, with 10 (v/v) % to 30 (v/v) % of aromatic substances, such as a fruit juice, which is selected from graviola (Annona muricata, Annona cherimolia, Annona diversifolia, Annona reticulata, Annona squamosa), cocoa (Theobroma cacao) or Cupuacu (Theobroma grandiflorum), which occurs singly or in association. The temperature range, which is maintained during the immersion process, is between about 0°C and about 100°C and the time interval of said process is between about 1 minute to about 10 minutes. After the immersion process, the treated beans are dried at temperatures of about 25°C to about 40°C for a time interval of about 12 hours to about 36 hours, to reach an humidity content, which is equal to the humidity content present in the green coffee beans before starting the immersion step (b), which is between about 5 wt% and about 8 wt%.
Example C-2
Example C is performed in the same manner as Example A, except that 20 g of ginger root extracts (Zingiber officinak) are added at the beginning of the immersion process and the dry green coffee beans can be selected from the species Robusta, Arabica, or mixtures thereof.
-42 -
Example D-1
1000 g of dry green coffee beans are atomized with distilled water, which has a temperature of about 90°C when added to the green coffee beans and which comprise a sugar content between about 5 wt% to 25 wt%. The temperature range, which is maintained during the immersion process, is between about 0 °C and about 100°C and the time interval of said process is between about 10 mm and 1 hr. After the atomization process, the treated beans are dried at temperatures of about 25 °C to about 40°C for a time interval of about 12 hours to about 36 hours, to reach an humidity content, which is equal to the humidity content present in the green coffee beans before starting the immersion step (b), which is between about 5 wt% and about 8 wt%.
Example D-2
Example D is performed in the same manner as Example C, except that 20 g of cardamom flower pieces of the species Elettaria cardamomum andlor Amomum subulatum (black cardamom) are added at the beginning of the immersion process in addition to 20 g of ginger root extracts (Zingiber officinale).
Example E-1
1000 g of dry green coffee beans are immersed in containers with steam from distilled water, which comprise a content between about 10 (v/v) % and about 20 (v/v) % of aromatic substances, such as a fruit juice, which is selected from graviola (Annona muricata, Annona cherimolia, Annona diversifolia, Annona reticulata, Annona squamosa), cocoa (Theobroma cacao) or Cupuacu (T. grandiflorum), occurring singly or in association, wherein the aromatic substances are volatile and transported by the steam into the coffee beans. The temperature range, which is maintained during the steaming process, is between about 90 °C and about 100°C, -43 -with a time interval is between about 20 minutes to about 200 minutes. After the steaming process, the treated beans are dried at temperatures of about 25 °C to about 40°C for a time interval of about 12 hours to about 36 hours, to reach an humidity content, which is equal to the humidity content present in the green coffee beans before starting the immersion step (b), which is between about 5 wt% and about 8 wt%.
Example E-2
1000 g of dry green coffee beans from the species Robusta are placed in a 5 liter container, wherein distilled water steam is introduced and 100 g of an aromatic substance such as a fruit juice, which is selected from graviola (Annona muricata, Annona cherimolia, Annona diversifolia, Annona reticulata, Annona squarnosa), cocoa (T. cacao) or Cupuacu (T. grandiflorum), is added. The steaming process was performed for about 4 hours at a temperature of about 90-100°C. After treating coffee beans, said beans are air-dried outdoors on a floor or on a suitable netting, for about 3 days at a temperature of about 25°C to reach a sugar content of about 8 wt% to about 10 wt% and a humidity content of about 8 wt%.
Example F-i
1000 g of dry green coffee beans from the species Arabica are placed in a 5 liter container, wherein distilled water steam is introduced and which contains 100 g of volatile aromatic substance, such as a fruit juice, which is selected from graviola (Annona muricata, Annona cherimolia, Annona diversifolia, Annona reticulata, Annona squamosa), cocoa (T. cacao) or Cupuacu (T. grandiflorurn), is added. The immersion process was performed for about 4 hours at a temperature of about 90- 100°C. After treating coffee beans, said beans are air-dried outdoors on a floor or on a suitable netting, for about 3 days at a temperature of about 25°C to reach a sugar content of about 8 wt% to about 10 wt% and a humidity content of about 8 wt%.
-44 -
Example G-1
1000 g of dry green coffee beans from the species Robusta and/or Arabica are incubated in 3 liter distilled water for a time interval of about I to 15 days to start pre-germination.
Example G-2
1000 g of dry green coffee beans from the species Robusta and/or Arabica are immersed in distilled water, pre-germinated in a 5 liter container for about 3 to about days. The pre-germination process was performed at a temperature of about 25°C.
Example H-I
Example U is performed in the same manner as Example G, except that 100 g of aromatic substance, such as a fruit juice, which is selected from graviola (Annona muricata, Annona cherimolia, Annona diversifolia, Annona reticulata, Annona squamosa). cocoa (T. cacao) or Cupuacu (T. grandiflorum). is added after about 3 or about 5 days of the start of the pre-germination process, with an increase in temperature of about 15-25°C.
A synergistic effect of a 3 to 5 day pre-germination step and the addition of an aromatic substance(s) can be observed.
-45 -
Example H-2
Example H is perfoimed in the same manner as Example G, except that 20 g of cardamom flower pieces of the species Elettaria cardamomum and/or Amomum subuatum (black cardamom) are added after about 2 days or about 3 days of the start of the pre-germination process.
Example 1-1
1000 g dry green coffee beans are pre-germinated in perforated boxes for about 1 day to about 15 days to which about 1 (v/v) % to about 10 (v/v) % of liquid aromatic substances are added, such as rdativity dense aromatic fruit puips or fruit juices, which are selected from graviola (Annona muricata, Mnona cherirnolia, Annona diversifolia, Annona reticulata, Mnona squamosa), cocoa (T. cacao) or Cupuacu (T.
grandiflorurn), that are capable of inducing an increase in temperature of about 20°C during the entire fermentation process.
Example 1-2
1000 g green coffee beans are incubated with a solution of about 5 wt% to about 15 wt% sugars for a time interval of about 1 day to about 5 days in distilled water within the fermentation boxes or containers. After this initial period of fermentation between about 10 (v/v) % and about 30 (v/v) % of aromatic substances, such as fruit juices, which are selected from graviola (Annona muricata. Annona cherimolia, Annona diversifolia, Annona reticulata, Annona squamosa), cocoa (T. cacao) or Cupuacu (T. grandillorum), are added to the fermentation masses for periods varying between about 1 day and about 5 days. until successful completion of the fermentation process is monitored by an increase of about 20°C of the fermentation mass during the entire fermentation process.
-46 -
Example 1-3
1000 g of dry green coffee beans from the species Robusta andlor Arabica and 100 g of pulp of aromatic fruit species, which are sdected from graviola (Annona muricata, Annona cherimolia. Annona diversifolia, Annona reticulata, Annona squamosa), cocoa (T. cacao) or Cupuacu a. grandiflorum) are fermented th a 5 liter container for about 2 days to about 8 days. The fermentation process is considered to be completed, when a decrease in temperature from about 20°C above the air temperature to about 10°C above the air temperature is observed. The resuhing beans are dried and roasted to contain a fully expanded aromatic coffee taste in combination with subtle or more pronounced fruity flavor traits induced by the aromatic substances added during the induced fermentation process. -47 -
Claims (50)
- Claims I. A process for the modification of green coffee beans, wherein the process comprises the steps of: (a) providing green coffee beans; and subsequently (b) immersing said coffee beans in a fluid, wherein the fluid contains at least one flavor-modifying agent.
- 2. The process of claim 1, wherein the fluid is liquid, gaseous or a mixture thereof.
- 3. The process of claim 2, wherein the fluid contains a solvent.
- 4. The process of claim 3, wherein the solvent can be selected from the group consisting of water, ethanol and a mixture thereof, and preferably is distilled water.
- 5. The process of any one of claims 1 to 4. wherein the liquid fluid has a temperature in the range of about 0°C to about 100°C. preferably of about 10°C to about 100°C, more preferaNy of about 20°C to about 90°C and most preferably of about 30°C to about 80°C.
- 6. The process of any one of claims I to 5, wherein the gaseous fluid has a temperature in the range of about 70°C to about 150°C, preferably of about 80°C to about 130°C, more preferably of about 90°C to about 110°C and most preferably about 100°C.
- 7. The process of any of claims I to 6, wherein a vacuum is applied to a sealed container, wherein the green coffee beans are placed inside a fluid to immerse said green coffee beans.-48 -
- 8. The process of any of claims I to 7, wherein the green coffee beans are atomized with a fluid at a temperature between about 5°C and about 100°C, preferaNy between about 5°C and about 80°C. more preferably between about 1 0°C and about 50°C and most preferably between about 15°C and about 30°C.
- 9. The process of any one of claims 1 to 8, wherein said at least one flavor-modifying agent is independently selected from the group consisting of at least one sugar, of at east one aromatic substance and mixtures thereof.
- 10. The process of claim 9, wherein said sugar is selected from the group consisting of glucose, fructose, saccharose and/or any other p&ysaccharide.
- 11. The process of claim 9 or 10, wherein the sugar content in the fluid is iS between about 0.1 wt% and about 50 wt%, preferably between about 0.1 wt% and about 30 wt%. more preferaNy between about 0.1 wt% and about 20 wt%, and most preferably between about 2 wt% to about 15 wt%.
- 12. The process according to claims I to 11, wherein the sugar content of the green coffee beans after the immersion step (b) varies from about 0.1 wt% to about wt%, preferably from about 2 wt% to about 30 wt%, more preferably from about S wt% to about 25 wt% and most preferably from about 10 wt% to about 20 wt%.
- 13. The process of any one of claims 1 to 12, wherein the immersion step (b) is performed at a temperature of about 0°C to about 100°C, preferably of about 5°C to about 80°C, more preferably of about 10°C to about 50°C and most preferably of about 15°C to about 30°C.
- 14. The process of any one of claims 1 to 13, wherein the time interval of the immersion step (b) is selected from the group consisting of a range between about -49 - 0.1 hours to about 50 hours, preferably of a range between about 0.1 hours to about hours, more preferably of about 0.2 hours to about 10 hours, still more preferably of about 0.3 hours to about 5 hours and most preferably of about 0.5 hours to about 2 hours.
- 15. The process according to any one of claims 9 to 14, wherein said at least one aromatic substance includes any substance perceived by tasting. smelling, or by tasting and smelling.
- 16. The process according to any one of claims 9 to 15, wherein said at least one aromatic substance includes flavorings, seasonings, aromas andlor mixtures thereof.
- 17. The process according to any one of claims 9 to 16, wherein said at least one aromatic substance includes a single aromatic substance or a plurality of aromatic iS substances.
- 18. The process according to any one of claims 9 to 17, wherein said at least one aromatic substance includes at least one natural aromatic substance, nature-identical aromatic substance, artificial aromatic substance or a mixture thereof.
- 19. The process according to claim 18, wherein said natural aromatic substance is selected from a natural aromatic substance being present in a plant or part of a plant, preferably in a tropical plant or part of a tropical plant.
- 20. The process according to any one of claims 9 to 19, wherein said at least one aromatic substance is gained from a plant or part of a plant by a separation process such as an extracdon, distillation, compression, drying, roasting. fermenting, an enzymatic and/or microbiologica' process and is preferably the pu'p of a fruit or juice of a plant.-50 -
- 21. The process as claimed in any of claims 19 or 20, wherein the plant is selected from a plant of the Annonaceae. Mavaceae, Rubiaceae, Quercus or Zthgiberaceae family.
- 22. The process as claimed in any of claims 19 to 21, wherein the plant is selected from Amomum subulatum, Anacardium occidentale, Ananas comosus, Annona muricata, Annona cherimolia. Annona diversifolia. Annona reticulata.Annona squamosa. Artocarpus champeden, Artocarpus heterophyllus, Averrhoa bilimbi, Averrhoa carambola. Calocarpurn sapota. Carica cauliflora, Carica papaya.Chrysophyllum cainito, Citrullus lanatus, Citrus spp., Cocus nucifera, Coffea spp., Crysofphyllum cainito, Cucurnis melo, Durio zibethinus, Dyospyros ebenaster, Dyospyros digyna, Dyospyros spp, Eugenia brasiliensis, Eugenia stipitata, Eugenia uniflora, Euterpe oleracea, Garcinia mangostana. Genipa americana, Hancornia speciosa, Inga spp., Lansium domesticum, Lucuma nervosa, Pouteria campechiana, Malpighia glabra. Manirnea americana. Mangifera indica, Manilkara zapota, Melicocca bijuca, Musa spp., Myrciaria cualiflora, Myrciaria dubia, Nephelium lappaceum, Passiflora edulis, Passiflora edulis var. flavicarpa, Passiflora spp., Per sea americana, Phyllantus acidus, Platonia insignis, Plinia edulis, Pouroma cecropifolia, Pouteria cairnito, Pouteria champechiana, Psidiurn guajava, Rollinia mucosa.Solanum quitoense, Solanurn topiro, Spondias cytherea, Spondias lutea, Spondias mombin, Spondias purpurea, Syzygium cumini, Syzygium malaccence, Talisia esculenta, Tamarindus indica, Theobroma cacao, Theobroma grandiflorum, Alipinia galangal, Anethum graveolens, Boesenbergia pandurata. Capsicum spp., Cinnamomum spp., Cinnamomum verum, Coriandrum sativum, Cuminium cyminum, Curcuma domestica, Cymbopogon citratus, Elettaria cardamomum, Eryngium foetidum, Foeniculum vulgare. Illicium verum. Melissa officinalis. Menta arvensis e M. javanica. Myristica fragrans,Ocimum spp., Pimenta dioica, Piper nigrum, Plectranthus amboinicus, Polygonum odoratum, Salvia officinalis, Syzygium aromaticum, Eugenia caryophyllus, Trigonella foenum-graecum, Vanilla fragrans or -51 -Zingiber officinale, and is preferably selected from Amomum subulaturn, Annona muricata. Annona cherimolia. Annona diversifolia, Annona reticulata. Annona squamosa, Elettana cardamomum, Theobrorna cacao, Theobroma grandiflorum, or Zingiber officinale.
- 23. The process according to any one of claims 9 to 22, wherein the amount of said added aromatic substance is selected from the group consisting of a range of about I wt% to about 50 wt%, preferably of a range of about I wt% to about 30 wt%, and most preferably of a range of about I wt% to about 20 wt%.
- 24. The process according to any one of claims 1 to 23, wherein the green coffee beans have a humidity content of 0 wt% to about 30 wt% before the immersion step (b), preferably of about 2 wt% to about 20 wt%, more preferably of about 5 wt% to about 15 wt% and most preferably of about S wt% to about 12 wt%.
- 25. The process according to any one of claims I to 24, wherein said process optionally comprises the additional step of: c) drying said coffee beans, wherein preferably step (c) is performed after step (b).
- 26. The process according to claim 25, wherein said drying process is performed at a temperature in the range of about 0°C to about 100°C, preferably of about 10°C to about 80°C, more preferably of about 20°C to about 60°C and most preferably of about 25°C to about 40°C.
- 27. The process according to claim 25 or 26, wherein the time interval of the drying step (c) is from about 0.1 hours to about 80 hours, preferably from about 1 hours to about 50 hours, more preferably from about S hours to about 40 hours, and most preferably from about 12 hours to about 36 hours.-52 -
- 28. The process according to any one of claims 25 to 27, wherein said drying process is performed outdoors, preferably under exposure of sun radiation, and/or in an oven, preferaNy in a convection oven.
- 29. The process according to any one of claims I to 28. wherein the green coffee beans have a humidity content of 0 wt% to about 30 wt% after the drying step c) and/or the immersion step (b), preferably of about 2 wt% to about 20 wt%, more preferaNy of about 5 wt% to about 15 wt% and most preferably of about 5 wt% to about l2wt%.
- 30. The process according to any one of claims 1 or 29, wherein said process comprises the additional step of: d) roasting said coffee beans wherein preferably step (d) is performed after step c).
- 31. The process according to any one of claims I to 30, wherein said process comprises the additional step of: e) grinding said coffee beans, wherein preferably step (e) is performed after step (d).
- 32. The process of any one of claims 1 to 31, wherein the process further comprises a pre-germination step prior to, during and/or after the immersion step (b).
- 33. The process of claim 32, wherein the pre-germination step comprises a time interval which is selected from about 0.1 days to about 25 days, preferably from about 1 day to about 15 days, more preferably from about 1 day to about 10 days, even more preferably from about 2 days to about 10 days, and most preferably from about 3 days to about 9 days.-53 -
- 34. The process of claim 32 or 33, wherein said process is performed at a temperature of about 0°C to about 100°C, preferably of about 5°C to about 80°C.more preferably of about 10°C to about 60°C and most preferably of about 15°C to about 40°C.
- 35. The process according to any one of claims 1 to 34, wherein the green coffee beans are of the plants of the species Robusta (Robusta), Arabica (Arabica). Coffea liberia, C. excelsa, C. stenophylla, C. mauritiana, C. racemosa and mixtures thereof, or are derived from interspecies crosses between any of said coffee species, preferably are from the species of Robusta (Robusta), Arabica (Arabica) or mixtures thereof.
- 36. The process according to claim I to 35. wherein the process is performed in a container, which preferably contains a drainage, wherein further preferably the container is a sterile container, wherein even more preferably the container has a size between about I and about 2000 Uters,
- 37. The process according to claim 1 to 36, wherein the process is performed in a perforated box, which preferably contains a drainage.
- 38. The process according to any one of claims 1 to 37, comprising an additional fermentation step, in which the un-germinated or pre-germinated beans are additionally fermented through adding aromatic or non-aromatic substances that allow for a natural or induced fermentation of the coffee beans, including through an increase of temperature of the fermentation mass.
- 39. The process according to claim 38, wherein said process is performed at a temperature in the range of about 0°C to about 100°C. preferably of about 10°C to about 90°C, more preferably of about 20°C to about 80°C and most preferably of about 30°C to about 60°C.-54 -
- 40. The process according to claim 38 or 39, wherein said process comprises a time interval which is selected from about 1 hour to about 200 hours, preferably from about 5 hours to about 150 hours, more preferaNy from about 10 hours to about 100 hours and most preferably from about 24 hours to about 96 hours.
- 41. The process according to any one of claims 38 to 39, wherein said process is induced by adding sugars and/or other carbohydrates.
- 42. The process according to claim 41, wherein said sugars andlor other carbohydrates are selected from the group consisting of glucose, fructose, saccharose and/or any other polysaccharide.
- 43. Use of a fluid containing at least one flavor-modifying agent in the immersion of green coffee beans, preferably pre-germinated green coffee beans, to modify the flavor of green coffee beans.
- 44. The use as claimed in claim 43, wherein said at least one flavor-modifying agent is independently selected from the group consisting of at least one sugar, of at least one aromatic substance and mixtures thereof.
- 45. Green coffee beans, obtained by the process according to any of claims 1 to N)
- 46. A product comprising at least a green coffee bean or part of a green coffee bean according to claim 45.
- 47. A product comprising a substance manufactured from green coffee beans according to claim 45.-55 -
- 48. The product according to claim 46 or 47, wherein the product is or comprises a semi-finished or finished product of the coffee industry, preferably selected from decaffeinated beans, roasted beans, ground coffee, coffee powder or coffee beverages.
- 49. The product according to any of claims 46 to 48, wherein the product is a medicarnent or a phanriaceutical additive.
- 50. The product according to any of claims 46 to 49. wherein the product is a food or nutrient.
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| KR20110082280A (en) * | 2010-01-11 | 2011-07-19 | 한국식품연구원 | Ginseng coffee and preparation method thereof |
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| WO2016066167A1 (en) | 2014-10-27 | 2016-05-06 | Gea Process Engineering A/S | A process for preparing modified green coffee beans for roasting |
| CN105794464A (en) * | 2016-03-25 | 2016-07-27 | 广西南亚热带农业科学研究所 | Fruit tree management method adopted after egg yolk fruits are picked |
| US10405559B2 (en) * | 2017-02-13 | 2019-09-10 | Sung Gi JANG | Method for processing green coffee beans |
| EP3375295A1 (en) * | 2017-02-13 | 2018-09-19 | Sung Gi Jang | Method for processing green coffee beans |
| CN111132554A (en) * | 2017-10-04 | 2020-05-08 | 雀巢产品有限公司 | Method for producing roasted coffee beans |
| WO2019068497A1 (en) * | 2017-10-04 | 2019-04-11 | Nestec S.A. | Method for producing roast coffee beans |
| US11096401B2 (en) | 2017-10-04 | 2021-08-24 | Societe Des Produits Nestle S.A. | Method for producing roast coffee beans |
| CN111132554B (en) * | 2017-10-04 | 2022-12-20 | 雀巢产品有限公司 | Method for producing roasted coffee beans |
| CN109938138A (en) * | 2019-03-27 | 2019-06-28 | 云南省农业科学院热带亚热带经济作物研究所 | A kind of coffee fresh fruit processing method improving coffee bean flavor |
| CN115802902A (en) * | 2020-04-03 | 2023-03-14 | 阿托莫咖啡有限公司 | Cross-Maillard plant substrates |
| CN115551359A (en) * | 2020-05-18 | 2022-12-30 | 三得利控股株式会社 | Method for producing alcohol-containing coffee beans |
| CN111543534A (en) * | 2020-06-01 | 2020-08-18 | 德宏黑柔咖啡有限公司 | Fermentation method capable of improving coffee bean aromatic substances |
| CN111543533A (en) * | 2020-06-01 | 2020-08-18 | 德宏黑柔咖啡有限公司 | Fermentation method capable of improving quality of coffee beans |
| CN111937998A (en) * | 2020-08-17 | 2020-11-17 | 北京盛泰博达经贸有限公司 | Preparation process and device of multi-fruit-flavor coffee beans |
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