KR101748483B1 - Production method of fermented coffee beans by using self enzymes - Google Patents

Abstract

The present invention relates to a method for producing fermented coffee beans, and more particularly, to a method for producing high quality coffee having excellent taste and flavor by reducing the bitterness of tannin and re-fermenting coffee beans using vitamin C.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fermented coffee beans,

The present invention relates to a method for producing fermented coffee beans, and more particularly, to a method for producing fermented coffee by inducing the activation of an enzyme of coffee bean by using vitamin C.

Coffee was discovered by a shepherd in Ethiopia around the third century, and then consumed as a stimulant in some classes until the 1500s, but with increasing knowledge of how to drink it with sugar, it has been used for hundreds of years as a drink and medicine. In recent years, coffee has been widely used as a tea car, and its value has been re-recognized as the pharmacological mechanism of various ingredients in coffee has been revealed.

Coffee is a tropical tree, Rubiaceae Coffea, roasted coffee beans, seeds of coffee cherries, and is consumed with water. Coffee is divided into Arabica, Robusta, and Liberica, and most countries prefer the mild flavor and aroma of Arabica. Seventy percent of the world's coffee grows arabaca, 29% is fragrant, low-lying, high yielding Robusta species that are resistant to pests and diseases, and the remaining 1% grows Riveribera.

The ingredients of arabica varieties are 0.8-1.4% caffeine and 14-16% polyphenols. This cultivar is cultivated in the highlands and is weak in disease and yields little. Robusta varieties are 1.7-4% caffeine and 20% polyphenol. They are resistant to disease and have high yields. They can be harvested easily in lowlands.

Coffee, however, contains a large amount of tannins and caffeine, both of which are made by plants to fight against animals. Decaffeinated coffee was developed as a way to eat this easily. Decaffeinated coffee is the caffeine component of coffee, which is generally extracted by organic solvents, using liquid carbon dioxide, or by water several times. The natural fermentation method is a method of producing fermented coffee of bi-ivory fermented coffee separated from liquorice (Copi luwuk) and kojiri excrement which is fermented in the digestion process of indigenous cats in Indonesia and separated from excrement, It is sold as an expensive coffee that does not have much amount.

The present invention relates to an enzyme fermentation method which uses vitamin C to decompose tannins of coffee beans to reduce polyunsaturated fermented coffee beans and activate their own enzymes of coffee beans. In other words, this technology is intended to be used as a way to make a low-priced low-priced item such as a Robusta bell with a similar taste to an arabica bell that gives a mild flavor, and a high quality bland flavor of an arabica bell. This method activates the enzyme of coffee through the fermentation mechanism of LeWaK coffee or black ivory coffee, which is a method of digesting tannin components through enzyme digestion process in animal stomach, I want to try. In other words, this method is similar to the time spent in the intestines at a temperature of 30 ° C to 40 ° C, which is similar to the temperature of Muscovy cats in Indonesia. This makes it possible to produce coffee similar to LeWax coffee, which is obtained from luwak coffee beans that have been digested in the body of a musk cat and then produced as a musk cat feces. This is a technique in which C is absorbed only to the outside of the raw coffee beans, and partial fermentation proceeds to the outside, thereby causing the fermentation to occur without losing the original taste of the coffee.

In general, some vitamins are used as auxiliaries to aid in the activation of enzymes. Vitamin C is also known as one of them. The enzyme is produced as an inert precursor that is blocked by the active center to prevent it from self-extinguishing by the enzyme itself. Vitamin C affects this activation by itself Enzyme fermentation.

Therefore, the present invention is different from other inventions similar to the present invention, and all of the other inventions are methods of adding an external enzyme, but the present invention is a method in which fermentation occurs by activating the own enzyme in the coffee beans. This is the result of adding an external enzyme to the roasted coffee according to the existing patent application No. 10-2008-7003732, adding the cellulase to roasted coffee beans according to Japanese Patent JP-74012710, and roasting in accordance with US Patent No. 4983408 This is completely different from the addition of cellulase, pectinase and protease in one coffee. That is, the present invention activates enzymes inside the coffee beans by using vitamin C to induce self-fermentation, which is a completely different method from the above ones.

The present invention also relates to a fermentation product comprising a fermentation product containing an enzyme derived from a second fermentation product as a material, thereby continuously introducing and extracting a raw material in a fermentation tank and continuously performing the second fermentation without the first fermentation It is an invention that can make a bioreactor function. In addition, the present invention is advantageous in that the completion of vitamin C is high and the processing time is short.

1. Korean Patent No. 10-1357794 2. Japanese Patent JP-74012710

  tannin, Korea Biological Science Association, Biology Dictionary, Academy Book  Holoenzyme, Doosan encyclopedia  Enzyme, Encyclopedia of Chemistry, 2001, Sehwa  Enzyme precursor, Chemical metabolism, 2001, Sehwa

Leakage coffee is extracted from the feces of musk cat, so it is produced in small quantities. The image of picking in feces is not good, and there is a limit to popularization. Decaffeinated coffee has a disadvantage in that it does not taste good because of removing caffeine.

The present invention aims at solving the taste problem of coffee by reducing the sweet taste of coffee bean in the state of coffee bean.

(1) A process for producing fermented coffee beans according to the present invention comprises (1a) a step of producing a coffee bean fermentation product and (1b) a step of producing a coffee bean fermentation product,

(1a) The step of producing the coffee bean fermentation product comprises

Preparing coffee beans and water and ingredients for vitamin C Preparation process;

A mixing step of putting the above materials into a container and removing air after mixing;

A fermentation step of removing the gas generated after the vessel containing the mixture is sealed; Made to

(1b) The coffee bean re-

Coffee beans, water, vitamin C, (1a) preparing the material for preparation of the coffee bean fermentation product;

A mixing step of putting the above materials into a container and removing air after mixing;

A fermentation step of removing the gas generated after the vessel containing the mixture is sealed; Lt; / RTI >

The weight ratio of (1) the coffee beans, vitamin C and water added to the step (1a) of the step (1) of fermenting and re-fermenting the coffee beans is 100: 1-100: 10-10000 do.

The ratio of the weight of coffee beans, vitamin C, water, and fermentation product obtained in (1a) to that of (1) the fermentation and re-fermentation stage of (1b) 500: 10-5000: 1-5000.

The material in the material preparation step of (1a) the coffee bean fermentation step is characterized by being coffee beans, pulp, flowers, leaves, stems, roots or a combination thereof.

In addition, the vitamin C used in (1a) the coffee bean fermentation step and (1b) the coffee bean fermentation step is characterized by containing ascorbic acid, a derivative of ascorbic acid or a combination thereof.

The present invention is advantageous in that it can easily change a low-grade coffee into a high-quality product by weakening the pungent taste and eliminating post-treatment, and is a method capable of mass production in a short time.

1 is a representative view.
Fig. 2 is a diagram showing the coffee bean fermentation step (1a) and the coffee bean fermentation step (Ib).

Coffee is a healthy functional food that is roasted with seeds that have removed the pulp of cherry with the fruits of evergreen shrubs of the cornflakes. Coffee has been known to have anticancer effects because it has effects such as stimulants, diabetes treatment, hyperlipidemia treatment, brain cancer treatment, and also contains rich polyphenols. Excessive drinking can cause anxiety, insomnia, headache and indigestion. The symptoms of coffee poisoning are known to be caused by caffeine and tannin.

Ascorbic acid is a substance made by adding calcium, sodium, and magnesium to ascorbic acid. It is made of vitamin C (L-Ascorbic acid), Sodium L-Ascorbate, L- (L-Ascorbyl Stearate), Calcium Ascorbate, and Ascorbyl Palmitate, which are separately esterified. Vitamin C is used as a raw material for food. Vitamin C is used to produce and process dozens of compounds and derivatives. When vitamin C is used in food or beverage, it changes color or gives off odor. It expresses negative in food manufacturing and is used as a preservative. However, the present invention uses vitamin C as a fermentation accelerator. Hereinafter, the present invention will be described in detail with reference to examples.

(1a) Preparation step of fermentation product

① Material preparation process: Preparing material preparing 100g of coffee beans, 500g of water, 10g of vitamin C and container;

(2) Mixing process: a mixing process in which the above materials are put into a container and air is removed after mixing;

③ Fermentation process: Fermentation process to remove the gas after sealing the container containing the mixture; Lt; / RTI >

At this time, when the coffee beans turn yellow and the fragrance becomes smoother, the fermentation stops.

(1b) Preparation of Coffee Bean Fermentation Step

① Material preparation process: 100 g of coffee beans, 500 g of water, 5 g of vitamin C, (1a) 100 g of coffee bean fermented product,

(2) Mixing process: a mixing process in which the above materials are put into a container and air is removed after mixing;

③ Fermentation process: Fermentation process to remove the gas after sealing the container containing the mixture; Lt; / RTI >

At this time, when the coffee beans turn yellow and the fragrance becomes smoother, the fermentation stops.

Also, (1b) replacing part of the re-fermented product obtained from the coffee bean re-fermentation process step with (1a) the fermentation product obtained from the coffee bean fermentation step (1a) .

(Test 1) Comparative study on the period of generation of fermented product of coffee beans

(1a) The fermentation of the coffee bean fermented product was carried out in the same manner as described above.

At this time, 100 g of coffee beans, flesh, flowers, leaves, stems, and roots, which were put into the production step of (1a) coffee bean fermented product, were mixed with 500 g of water and 10 g of vitamin C, respectively. At this time, the fermentation was carried out at a room temperature of 25 ° C. Table 1 compares the time taken to remove the first gas as a signal of fermentation in the manufacturing stage of the coffee bean fermentation product.

As a result of the above test, it was confirmed that the fermentation gas was confirmed at each site and fermented appropriately. The time at which the first gas at each site emerged was different, confirming that the flowers and pulp were fermented the quickest. It was confirmed that the primary fermentation proceeds in the order of coffee beans, leaves, stems and roots. This test shows that enzyme fermentation has taken place in any part of the soybean plant and that the enzyme can be extracted here.

(Test 2)

The preparation process of the coffee bean re-fermented product was carried out in the same manner as described above.

At this time (1b), the amount of coffee beans (100 g) and water (500 g) added to the coffee bean fermentation product are measured, and the amount of the fermented product obtained in the fermentation step did. The fermentation temperature was 25 ° C at room temperature.

  Table 2 compares the time taken for the first degassing indicated by the fermentation signal to the duration of the fermentation according to the amount of vitamin C during the re-fermentation stage of (1b) coffee beans in the above test procedure.

As shown in Table 2, it can be confirmed that the fermentation time can be shortened by adding a large amount of vitamin C and semi-product fermented product.

(Test 3)

The fermentation product of coffee beans was prepared in the same manner as described above.

At this time, (1a) the coffee beans to be added to the step of preparing the coffee bean fermented product were made into 100 g, and then 2200 g of water and 110 g of vitamin C were added for fermentation. (1b) The fermentation state was tested by varying the amount of the fermentation product (1a) in 500 g of coffee beans without water and vitamin C in the re-fermentation step. The fermentation temperature was 25 ° C at room temperature.

As shown in the above Table 3, although the fermentation gas was confirmed even without vitamin C administration, it was found that (1a) the amount of the fermented coffee beans had to be increased.

In addition, this test can be used to distinguish between fermentation and re-fermentation. 1a) If a coffee bean fermentation product is used for the first time, then 1b) Since the product made from coffee bean fermentation can be used, I can confirm that I can get the effect.

The fermented coffee beans can be used to extract tannin-decomposed coffee to produce high-quality coffee materials and various health food materials, and also to produce a bioreactor capable of continuous mass production in a fermenter.

Claims (6)

(1) A process for producing fermented coffee beans according to the present invention comprises (1a) a step of producing a coffee bean fermentation product and (1b) a step of producing a coffee bean fermentation product,

(1a) The step of producing the coffee bean fermentation product comprises
Preparing Coffee Beans, Water and Vitamin C Preparation Process;
A mixing step of putting the above materials into a container and removing air after mixing;
A fermentation step of removing the gas generated after the vessel containing the mixture is sealed; Lt; / RTI >

(1b) The coffee bean re-
Preparing a material for preparing coffee beans, water, vitamin C and the above (1a) coffee bean fermentation product;
A mixing step of putting the above materials into a container and removing air after mixing;
A fermentation step of removing the gas generated after the vessel containing the mixture is sealed; ≪ / RTI >
Process for the production of fermented coffee beans using self fermentation.
The method according to claim 1,
(1) Among the methods for producing fermented coffee beans (1a), the fermented coffee beans
Wherein the weight ratio of coffee beans, vitamin C, and water is 100: 1-100: 10-10000.
Process for the production of fermented coffee beans using self fermentation.
The method according to claim 1,
(1) The weight ratio of the coffee beans, vitamin C, water, and fermentation product obtained in (1a) to the fermentation product of (1b) coffee beans in the manufacturing step of the fermented coffee beans is 1000: 1-500: 10-5000 : ≪ / RTI >
Process for the production of fermented coffee beans using self fermentation.
The method according to claim 1,
(1) In the method for producing fermented coffee beans Vitamin C Characterized in that it is ascorbic acid and derivatives thereof or a combination thereof.
Process for the production of fermented coffee beans using self fermentation.

The method according to claim 1,
(1a) a step of producing a coffee bean fermentation product, and (1b) a step of mixing the materials when the fermentation takes place in the fermentation stage of the coffee bean fermentation,
Process for the production of fermented coffee beans using self fermentation.
The method according to claim 1,
(1a) Coffee Bean The coffee as the material in the fermentation product manufacturing step is any one of coffee beans, pulp, flowers, leaves, stems, roots, or a combination thereof.
Process for the production of fermented coffee beans using self fermentation.

Images