KR101397914B1 - Fermented and germinated coffee decreased caffeine and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a fermented and germinated coffee with a low content of caffeine, which reduces the caffeine content contained in coffee beans and accelerates digestion by germinating and fermenting coffee beans with a mixed fermented solution, in which a mixture of a lotus root solution and a fermented solution of guava leaves containing a large quantity of strains in Candida species is re-fermented; and to a manufacturing method thereof. The manufacturing method of a fermented and germinated coffee of the present invention has effects of lowering the caffeine content contained in coffee beans and accelerating digestion by accelerating fermentation with a strong decomposition of saccharides and proteolysis by hydrolysis enzymes such as amylase, protease and lipase contained in strains in Candida species when germinating and fermenting coffee beans by using a mixed fermented solution containing a large quantity of strains in Candida species.

Description

TECHNICAL FIELD [0001] The present invention relates to a fermented germinated coffee and a method for producing the fermented germinated coffee,

The present invention relates to a low-caffeinated fermented germinated coffee and a process for producing the same, and more particularly, to a process for producing a fermented germinated coffee having low caffeine content and a process for producing the fermented germinated coffee using a mixed fermented liquid obtained by re-fermenting a mixture of a rootstock solution and a guava leaf fermentation liquid. Which is characterized by lowering the content of caffeine contained therein and promoting the digestive power, and a process for producing the same.

Coffee is not only good taste and aroma, but also is popularized by the effective ingredient of caffeine, which generates excitement effect. It is a beverage consumed about one third of the world's population. However, when overdrinking, it causes physical side effects such as insomnia, Headache, etc., and is addictive.

In recent years, fermented coffee having lowered caffeine content, which is an additive compound, has been released on the market. The origin of the fermented coffee originated from the "Kopi Luwak", which was produced by roasting the artificial cat consuming the coffee bean and unable to digest the coffee in the body, So there is little opportunity for ordinary people to drink.

Accordingly, various techniques for producing fermented coffee have been developed to solve the above problems. Patent Literature 1 discloses a method of fermenting coffee beans by inoculating coffee beans with water, immersing the beans in water, sterilizing and cooling the beans, and then inoculating the cooled coffee beans with the seed of any one of the mushroom, gingko mushroom and mushroom mushroom Method and Patent Document 2 discloses a method of fermenting with lactic acid bacteria of Kimchi and containing a low concentration of caffeine as compared with caffeine contained in coffee beans before fermentation and having a higher concentration than that of GABA (gamma-aminobutyric acid) And a method for producing the same, and Patent Document 3 discloses a method for producing a long-lasting coffee by fermenting a fruit concentrate obtained by mixing at least one selected from the group consisting of blueberry, apple, strawberry, bokbunja, To prepare a fermented coffee.

As described above, the fermented coffee produced by various fermentation techniques is mostly fermented by organic acid fermentation using lactic acid bacteria in Lactobacillus or Leuconostoc or fermentation of yeast in Aspergillus, There is a difficulty in ingesting the fermentation-producing lactic acid bacterium in relation to the ingested coffee, and when the yeast fermentation into the Aspergillus occurs, there is a problem of palatability due to the occurrence of the fermentation such as the intestinal mucus or mangolli.

In addition to the fermentation methods described above, caffeine removal techniques may also be used to prepare coffee beans by passing a caffeine-containing aqueous solution of fresh coffee solvent in direct contact with an organic solvent such as methylene chloride, There are known techniques for removing caffeine by directly contacting coffee beans with supercritical carbon dioxide under atmospheric pressure. However, such a caffeine removal technique has disadvantages in that a part of the chemical solvent may remain, and the cost is low and the efficiency is not economical.

Accordingly, the inventors of the present invention have invented a fermented germinated coffee which is a safe beverage which is safer to drink coffee after caffeine removal and after eating to overcome the problems of the conventional techniques.

Patent Document 1: Korean Patent Registration No. 10-1258893 (Method for Making Fermented Coffee Bean using Mushroom and Rice Gum Kernel, Composition, and Fermented Coffee) Patent Document 2: Korean Patent Registration No. 10-1014871 (fermented coffee for fermented sleeping fermented with Kimchi lactic acid bacteria and method for producing the same) Patent Document 3: Korean Patent Registration No. 10-1298557 (Process for producing caffeine-reduced fermented coffee using vegetable lactic acid bacteria) Patent Document 4: Korean Patent Registration No. 10-1109756 (Method for producing fermentation product using guava leaf powder)

The present invention relates to a method for reducing the content of caffeine contained in coffee beans by promoting the digestive power by germinating and fermenting coffee beans using a mixed fermentation broth obtained by re-fermenting a mixture of a mixture of a root canal solution and a guava leaf fermentation broth And a method for producing the same.

In the present invention, the Guava leaf fermentation broth uses the fermentation broth listed in Patent Document 4 to which the present applicant has been registered.

Therefore, the mixed fermentation broth used in the present invention contains a large amount of Candida spp. Due to the mixing of the Guava leaf fermentation broth, and the Candida spp. Strain contains amylase, protease, lipase Lipase), and it is characterized by strong decomposition from polysaccharide to diacylglycerol and simple glycoside, besides acetic acid is used as a carbon source and the fermentation is accelerated by decomposing protein .

(P100) of immersing the coffee bean in a mixed fermentation diluent to germinate and ferment (P100); natural dehydration of the fermented coffee bean, followed by washing and then removing the coffee bean husk (P200); washing and selecting (P300) in which the coffee is dried and then quenched (P300); and a process for producing the fermented germinated coffee having low caffeine content.

The present invention further provides a fermented germinated caffeine-lowering germ coffee excellent in digestive power, which is produced by the above method.

The present invention according to the above-mentioned object of the present invention is a fermented broth obtained by re-fermenting a mixture of a mixture of a root canal solution and a guava leaf fermentation broth, wherein the germination and fermentation of the coffee bean germ is characterized in that amylase contained in the Candida genus ), Hydrolytic enzymes such as protease, lipase and the like to decompose sugars and proteolytically to promote fermentation, thereby lowering the content of caffeine contained in coffee beans and promoting digestive power .

FIG. 1 is a photograph showing a state in which coffee bean has been immersed in a mixed fermentation diluent, according to an embodiment of the present invention. FIG.
2 is a photograph showing a state in which coffee beans are germinated by a mixed fermentation diluent according to an embodiment of the present invention.
FIG. 3 is a photograph showing a state in which coffee beans are germinated and fermented by a mixed fermentation diluent, according to an embodiment of the present invention. FIG.
4 is a photograph showing a state before and after germination and fermentation of coffee bean by a mixed fermentation diluent according to one embodiment of the present invention.
5 is a diagram specifically showing a Candida genus strain of Example 1 according to the present invention.
6 is a diagram specifically showing a Candida genus strain of Example 2 according to the present invention.
7 is a graph showing the results of measurement of the temperature stability of Example 1 according to the present invention by electrophoresis.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other features and advantages of the present invention will become more apparent by describing in detail exemplary embodiments thereof with reference to the attached drawings in which: Respectively.

The fermented germinated coffee according to the present invention is characterized in that the coffee bean germ is germinated and fermented by using a mixed fermentation liquid obtained by re-fermenting a mixture of a lotus root solution, a guava leaf fermentation broth, and a root canal solution.

The guava leaf fermentation broth used in the present invention uses the fermentation broth listed in Patent Document 4 to which the present applicant has been registered.

In the present invention, the term "germinated fermented coffee" refers to coffee fermented with the mixed fermentation broth rich in hydrolytic enzymes.

In the present invention, the term "low-caffeinated germinated fermentation coffee" means a minimum of 40% and a maximum of 98% reduction in caffeine content of coffee before fermentation.

In the present invention, a method for producing low-caffeinated germinated fermented coffee will be described in detail as follows.

The fermented germinated coffee according to the present invention comprises the steps of (P100) germinating and fermenting coffee beans by immersing them in a mixed fermentation dilution liquid;

A step of natural dehydration of the fermented coffee bean, followed by washing and then removing the coffee bean husk (P200);

Washing and drying the selected coffee, followed by quenching (P300).

In step P100, it is preferable to mix 20 to 40% by weight of coffee beans with 60 to 80% by weight of the mixed fermentation diluent. If the mixing amount of the coffee beans mixed with the mixed fermentation diluent at this stage is less than the limited mixing amount described above, the productivity will be lowered. If the mixing amount exceeds the limited mixing amount, the coffee beans may not be sufficiently fermented have.

In case of germination and fermentation, germination and fermentation are preferably performed for 5 to 48 hours under conditions of 5 to 40 ° C and relative humidity of 40 to 90%. If the germination and fermentation conditions deviate from the fermentation conditions defined above, there is a possibility that the germinated coffee beans are not sufficiently germinated and fermented.

For reference, FIG. 1 attached to the present invention is a photograph showing a state in which coffee beans are immersed in a mixed fermentation dilution liquid according to one embodiment of the present invention.

The mixed fermentation diluent used in the present invention is prepared by diluting a mixed fermentation broth obtained by re-fermenting a mixture of Guava leaf fermentation broth and root broth solution of Patent Document 4 already registered by the present applicant with purified water.

It is preferable that the mixed fermentation diluent is diluted by mixing 50 to 98% of purified water with 2 to 50% of the mixed fermentation broth. The mixing ratio of the mixed fermentation broth to the purified water is not limited to the above-mentioned range, and the manufacturer can appropriately adjust the mixing ratio according to the process conditions for fermenting the coffee beans.

The mixed fermentation broth is preferably fermented for 10 to 365 days at a temperature of 10 to 40 ° C and a relative humidity of 40 to 90% by mixing a mixture of 50 to 85% by weight of a root canal solution and 15 to 50% by weight of a guava leaf fermentation broth. When the mixing amount of the root canal solution in the mixed fermentation broth is less than the above-mentioned range, there is a fear that the root component is not sufficiently supplied. When the mixing amount of the root canal solution exceeds the above-defined range, There is a possibility that the content of the leaf ingredient becomes insufficient.

When the fermentation condition is less than the fermentation condition defined above, the mixture of the mixture of the root canal solution and the guava leaf fermentation liquid may not be sufficiently fermented. If the fermentation conditions exceed the fermentation conditions defined above There is a possibility that an uneconomical problem may occur depending on the elapsed time of the fermented mixture.

In addition, 5 to 30% by weight of the lotus root powder and 70 to 95% by weight of the purified water are mixed and the mixture is heated at 90 to 95 ° C for 30 to 60 minutes to extract the root component. When the heating condition is less than the above-defined range, there is a possibility that the effective ingredient of the lotus root is not properly brought into the solution, and even when the heating condition exceeds the range defined above, Do not increase anymore.

The lotus root used in the present invention is visually confirmed as a thin thread, such as a thin thread, and it is a mucin, which functions to promote the digestion of the main protein of the cell and to protect the stomach wall. Lotus root has a lot of minerals, vitamins C, linoleic acid, dietary fiber, and so on, which are effective in relieving the heat and stabilizing the mind, and promoting bone formation, promoting excretion, maintaining skin health and abundant fiber, It is widely known to have a cholesterol-lowering and detoxifying effect.

The lotus root used in the present invention is thoroughly washed with flowing water, finely cut into a length of 10 mm, dried at a temperature of 60 to 65 ° C by a far-infrared ray dryer to have a moisture content of 8% or less, Lt; / RTI > to produce a lotus root solution.

Therefore, when germinated and fermented coffee beans are mixed and fermented under the conditions as described above, germination starts from about 10 hours after fermentation, and germination progresses vigorously around 24 hours. After 36 hours, germination rate decreases, Is different according to the coffee bean germination, and germination proceeds about 10 ~ 20%.

It can be confirmed that germination progresses actively after 1 to 3 hours when the temperature is raised to 30 to 35 ° C around 24 hours when germination proceeds vigorously. After that, it is quenched in cold water at 5 ~ 15 ℃, stimulated and placed in the fermentation broth for 1 ~ 3 hours. After immersing it at 30 ~ 35 ℃ for 1 ~ 3 hours, germination starts again. When germination progresses, it is quenched again in cold water at 5 ~ 15 ℃ and stimulation is given for 1 ~ 3 hours in the air. Check the germination rate and repeat this process one or two times. The germination rate is 6 ~ 70% germination. When stimulated by cold water, the germination rate also increases, and the coffee becomes harder and the taste also increases.

For reference, FIG. 2 attached to the present invention is a photograph showing a state in which coffee beans are germinated by a mixed fermentation diluent, according to one embodiment of the present invention.

The guava leaf fermentation broth used in the present invention is a guava leaf fermentation broth prepared through primary fermentation and secondary fermentation as described in Patent Document 4 registered by the present applicant, 1 to 44% by weight of guava leaf powder, 1 to 6% by weight of ginger powder, 0.1 to 3% by weight of ginger, 0.1 to 3% by weight of cinnamon, 20 to 55% by weight of purified water, 20 to 55% by weight of the first fermentation mixture is heated at 95 DEG C for 10 minutes to 3 hours, cooled to 10 to 40 DEG C, and cooled at a rate of 5 to 50 RPM under a relative humidity of 50 to 95% The first fermentation mixture was prepared by mixing 10 to 40 parts by weight of guava leaf powder, 20 to 40 parts by weight of purified water, and 20 to 40 parts by weight of sugar and fish meal with respect to 100 parts by weight of the first fermentation mixture. 20 to 40 parts by weight of a second fermentation mixture was added and mixed at 95 DEG C for 10 2-3 hours after heating, it cooled to 10 ~ 40 ℃ and relative humidity of the mixture was stirred for 10 ~ 60 days, the condition 50 to 95% at a rate of 5 ~ 50RPM, and it is preferable to drive two fermentation.

In the present invention, the fermentation conditions for the Guava leaf fermentation broth are described in detail in Patent Document 4, which has already been registered by the applicant of the present invention, and thus the description thereof will be omitted here.

There guava leaves the fermentation broth used in the present invention may contain a large amount Candida (Candida) spp, specifically, Candida lactis-condenser when (Candida Lactis-Condensi), Candida Stella other (Candida Stellata) and Candida Chelsea (Candida etchellsii ). In addition, these Candida (Candida) in fungi amylase (Amylase), protease (Protease), lipase (Lipase), and to contain large amounts of hydrolytic enzymes, such as, decomposition is strongly in polysaccharides (多糖) to disaccharide (貳糖), simple glycosides In addition to this, fermentation is promoted by using acetic acid or the like as a carbon source and decomposing the protein.

In the step P200, the fermented coffee is subjected to natural dehydration using a conventional method such as a vat, and then washed twice or three times with water below 25 ° C to remove the skin. The reason for the natural dehydration of the fermented coffee in the present invention is that the dehydrated coffee is dehydrated by natural dehydration in order to prevent the coffee form from being damaged and to maintain the inherent shape of the coffee.

The washed and selected coffee is dried at 30 to 70 ° C for 30 minutes to 24 hours using a conventional method such as a hot air dryer, a vacuum dryer or a far-infrared ray dryer in the step P300, Respectively. At this time, the moisture content was adjusted to 11 ± 1%.

3 is a photograph showing a state in which coffee beans are germinated and fermented by a mixed fermentation dilution liquid according to an embodiment of the present invention. Fig. 4 (a) is a photograph showing a state of being germinated in coffee beans, Fig. 4 (b) is a photograph showing a state before coffee beans were germinated FIG.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the caffeine-free fermented germinated coffee according to the present invention will be described in detail with reference to the following examples. However, the present invention is not limited to the following examples.

1. Preparation of fermented germinated coffee

(Example 1)

40% by weight of coffee bean (Colombia sul Primo) was immersed in 60% by weight of the mixed fermentation diluent and fermented for 48 hours under conditions of 5 캜 and 40% relative humidity, and the fermented coffee beans were natural dehydrated After washing the coffee beans and removing the coffee bean husks, the washed and selected coffee was dried at a temperature of 30 ° C for 24 hours using a hot air drier, and the temperature of the coffee itself was lowered to 20 ° C or lower So that a fermented germinated coffee having a moisture content of 11 ± 1% was prepared.

The mixed fermentation broth was diluted by mixing 98% of purified water with 2% of the mixed fermentation broth. The mixed fermentation broth was prepared by mixing 85% by weight of a root canal solution and 15% by weight of a guava leaf fermentation broth, Fermented.

The above-mentioned lotus root solution was prepared by mixing 5 wt% of lotus root powder and 95 wt% of purified water and heating at 90 ° C for 60 min.

The guava leaf fermentation broth was prepared through primary fermentation and secondary fermentation. The primary fermentation was carried out by adding 1% by weight of natural fermented soy sauce, 1% by weight of guava leaf powder, 1% by weight of sintered shell, 0.1% by weight of ginger, 0.1% by weight of cinnamon, 55% by weight of purified water and 42.7% The fermentation mixture was heated at 95 DEG C for 10 minutes, cooled to 20 DEG C and stirred at a rate of 50RPM for 10 days under a relative humidity of 60% to prepare a first fermentation mixture, 10 parts by weight of guava leaf powder, 20 parts by weight of purified water and 20 parts by weight of sugar were added to 100 parts by weight of the tea fermentation mixture, and the mixture was heated at 95 캜 for 3 hours, cooled to 10 캜, The fermentation broth of Guava leaf was prepared by fermentation at 50 RPM at 50 RPM for 10 days.

(Example 2)

20% by weight of coffee bean (Colombia sul Primo) was immersed in 80% by weight of the mixed fermentation diluent, fermented for 5 hours at 40 ° C and 90% relative humidity, and the fermented coffee beans were natural dehydrated After washing three times with water (water) below 25 ° C, removing the coffee bean skin, washing and selecting the selected coffee at a temperature of 70 ° C for 30 minutes using a hot air drier, the temperature of the coffee itself is below 20 ° C So that a fermented germinated coffee having a moisture content of 11 ± 1% was prepared.

The mixed fermentation broth was prepared by mixing 50% of a mixed fermentation broth with 50% of purified water and diluting it with 50% of purified water. The mixed fermentation broth was prepared by mixing 50% by weight of a lotus root solution and 50% by weight of a guava leaf fermentation broth, Fermented.

The above-mentioned lotus root solution was prepared by mixing 5% by weight of a lotus root powder and 95% by weight of purified water and heating at 95 ° C for 30 minutes.

The Guava leaf fermentation broth was prepared through primary fermentation and secondary fermentation. The primary fermentation was performed by adding 1% by weight of natural fermented soy sauce, 0.5% by weight of natural fermented soy sauce, 44% by weight of guava leaf powder, 6% by weight of sintered shell, 3% by weight of ginger, 3% by weight of cinnamon, 20% by weight of purified water and 23.5% The fermented mixture was heated at 95 캜 for 3 hours, cooled to 10 캜 and stirred at a rate of 50 RPM for 10 days under a relative humidity of 95% to prepare a first fermentation mixture. 40 parts by weight of guava leaf powder, 40 parts by weight of purified water and 40 parts by weight of sugar were added to 100 parts by weight of the tea fermentation mixture, and the mixture was heated at 95 캜 for 10 minutes, cooled to 40 캜, The fermentation broth of Guava leaf was prepared by fermentation under a condition of 95% with stirring at 50 RPM for 60 days.

(Comparative Example 1)

70% by weight of coffee bean (Colombia Su Primo) was immersed in 30% by weight of the mixed fermentation diluent, fermented for 5 hours under conditions of 40 ° C and 90% relative humidity, and the fermented coffee beans were natural dehydrated After washing the coffee beans three times and then washing and selecting the selected coffee at a temperature of 70 ° C for 4 hours using a hot air drier, the temperature of the coffee itself is lower than 20 ° C So that a fermented germinated coffee having a moisture content of 11 ± 1% was prepared.

As the mixed fermentation diluent, the same diluent as in Example 1 was used.

2. Evaluation of fermented germinated coffee

end. Identification of strain of Guava leaf fermentation broth

The DNA of the strain was analyzed by 18S DNA sequencing of the Guava leaf fermentation broth prepared by the methods of Examples 1 and 2 and Comparative Example 1, and as a result, the amount of amylase, protease ), And lipase ( Candida spp.), Which contain large amounts of enzymes such as Lipase. Examples 1 and Candida (Candida) specific types of sp 2 is a Candida lactis as shown in Figs. 5 and 6 of the accompanying drawings - condenser when (Candida Lactis-Condensi), Candida Stella other (Candida Stellata) and various kinds of Candida (Candida) spp, such as the Chelsea Candida (Candida etchellsii) were confirmed to be contained in the guava leaf fermentation broth.

Note the figure 5 is attached to the present invention as is a diagram specifically showing a Candida (Candida) spp according to the first embodiment according to the invention, figure 6 is specifically a Candida (Candida) spp according to a second embodiment of the present invention Fig.

I. Enzyme activity measurement of mixed fermentation broth

The temperature stability of the mixed fermentation broth used in Examples 1 and 2 (using the mixed fermentation broth of Example 1) was confirmed by electrophoresis, and as a result, As shown in Fig.

7, which is a drawing attached to the present invention, is a graph showing the results of measurement of the temperature stability of Example 1 according to the present invention by electrophoresis.

division Relative activity (%) Control 95 ° C, 2h 95 ° C, 4h 95 ° C, 6h Example 1 100 100 95.7 95,9 Example 2 100 100 96.3 96.1 Control: non-fermented coffee

All. Caffeine content

The caffeine contents of Examples 1 and 2 and Comparative Example 1 and the fermentation coffee beans A were measured by using Waters Acquity UPLC. The results are shown in Table 3 below. 1 and commercial non - fermented coffee beans.

division Coffee before fermentation Example 1 Example 2 Comparative Example 1 A company fermented coffee beans Caffeine content
(mg / 100 ml)
(% Removal rate) 229. 4 4. 2
(98.2) 4.0
(98.3) 17.3
(92.5) 53.2
(-)

la. Sensory test

Twenty adults (20 males, 8 females: 12) were selected from 20 to 30 healthy adults and 10 minutes after lunch. After 10 times dilution of germinated fermented coffee, the taste, flavor and digestion The results are shown in Table 4 below.

According to the contents of Table 4 below, Examples 1 and 2 were evaluated as having superior taste and flavor sensibility and excellent digestive power feeling as compared with Comparative Example 1 and Coffee Company A fermented coffee beans.

division
Sensory test flavor incense A feeling of digestive power Example 1 8.5 8.8 9.5 Example 2 8.2 8.5 9.6 Comparative Example 1 8.2 8.5 7.2 A company fermented coffee beans 8.1 8.2 5.5 Taste: 10 Very good 8 Good 5 Medium 3 Very poor 1 Very poor

Incense: 10 Very good 8 Good 5 Medium 3 Very poor 1 Very poor

Digestive feeling: 10 Very good 8 Good 5 Medium 3 Poor 1 Very poor

The present invention is characterized by germinating and fermenting coffee beans using a mixed fermentation broth containing a large amount of a Candida genus strain as confirmed by the above Examples 1 and 2, By digesting sugars strongly with hydrolytic enzymes such as Amylase, Protease, Lipase and the like contained in the Candida genus and accelerating the fermentation by proteolysis, the caffeine , And the digestive power was promoted.

Although the caffeine-lowering fermented germinated coffee according to the preferred embodiment of the present invention and its manufacturing method have been described above, it should be understood that various changes and modifications may be made without departing from the technical scope of the present invention. It will be appreciated by one of ordinary skill in the art that this is possible.

Claims (7)

(P100) in which 20 to 40% by weight of coffee bean is immersed in 60 to 80% by weight of a mixed fermentation diluent and germinated and fermented for 5 to 48 hours under conditions of 5 to 40 DEG C and 40 to 90% relative humidity;
A step of natural dehydration of the fermented coffee bean, followed by washing and then removing the coffee bean husk (P200);
Washing and drying the selected coffee and then quenching (P300);
Lt; / RTI >
The mixed fermentation diluent is diluted by mixing 2% to 50% of the mixed fermentation broth with 50% to 98% of purified water,
Wherein the mixed fermentation broth is fermented for 10 to 365 days at a temperature of 10 to 40 DEG C and a relative humidity of 40 to 90% by mixing 50 to 85% by weight of a root meal solution and 15 to 50% by weight of a guava leaf fermentation broth. ≪ / RTI >
delete delete delete delete The method according to claim 1,
Wherein the rootstock solution is prepared by mixing 5 to 30% by weight of a lotus root powder and 70 to 95% by weight of purified water and heating the mixture at 90 to 95 ° C for 30 to 60 minutes.
A caffeinated low-malt fermented germinated coffee, characterized in that it is produced by a process according to any one of claims 1 to 6.

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