KR101750436B1 - Manufacturing method for coffee extract by bioconversion of imitation luwak coffee path generating and coffee extract manufactured thereof - Google Patents

Abstract

According to the present invention, microorganisms are inoculated and cultured in a mixture obtained by adding maltose, papain, and aquaculture extract to pulverized green beans, based on the function of digestive organs and digestive enzymes of the specification cats, The extraction method is very simple, and in case of the luwak coffee obtained by the conventional cat, various components are absorbed or consumed in the intestines of the cat, and the content of the components is very low. In contrast, in the case of the present invention, Due to the microbial harmonization and new biotransformation, the content of various components such as polyphenols and flavonoids is very high, and the amino acid content that determines the characteristics of the luwak coffee is very high compared with the luwak coffee obtained by the digestive products of the conventional cat The unusual taste of coffee There are advantages to what you can cause.

Description

TECHNICAL FIELD The present invention relates to a method for producing a bio-converted coffee extract based on a luwak coffee production pathway and a coffee extract prepared by the method,

The present invention relates to a process for producing a bioconverted coffee extract based on the route of producing luwak coffee and a coffee extract prepared by the process. More particularly, the present invention relates to a coffee extract prepared by pulverizing By adding microorganisms to a mixture of maltose, papain, and mackerel extract in each step, the mixture is inoculated and cultivated. Thus, a coffee extract having a very high content of various components can be obtained due to the biotransformation of the mixture of microorganisms such as green beans The present invention relates to a process for the production of a bioconverted coffee extract based on the route of producing luwak coffee and a coffee extract prepared by this process.

Coffee is a favorite food for people from ancient times due to its unique fragrance and color. It used to be wild in mountainous regions of Africa and Asia continent in the past, but nowadays wildlife remains in some parts of Africa. Most coffee being grown is grown by people.

Such coffee has continuously attracted the taste of people by continuously researching and developing various fragrances and colors according to the trend of the times. In recent years, coffee using bio-conversion technology has attracted much attention in recent years as a new technology platform. It is a reality that there are many difficulties to catch various taste of modern people.

Because bio-conversion technology requires a thorough understanding of microbial manipulation by dealing with living microorganisms, it is necessary to understand the types and characteristics of substrates, inhibition reactions, inhibition of enzymes, by-products, feedback on the products, However, there is a problem in that the amount of coffee to be obtained is small as compared with the time required for culturing the microorganisms.

In order to solve these problems, many researchers and developers have been devoted to the study of substrate-specific enzymes, microorganism growth regulators, substrates, and metabolism studies. As part of this research, biotechnology- , US Patent Publication No. 20090220645 (Sep. 3, 2009) describes a method for improving the quality of coffee beans by reducing the bitter taste of coffee and replacing digestive enzymes of Luwak with enzymes of each step The technology of improving the quality of coffee beans by acid and enzyme treatment is known, but in the case of the above technology, the intestinal microorganisms are produced by using expensive microorganisms which are expensive, There is a difficulty in continuous production due to the economical problem of

Due to the above-mentioned problems, recently, roasted luwak coffee is extracted from the digestion product which is consumed by the specification cat living in Indonesia or Vietnam. However, the coffee price is 10 times higher than the usual coffee price There is a very high problem.

Accordingly, in order to solve the above-mentioned problems, the present invention relates to a method for producing a microorganism by inoculating and culturing microorganisms in a mixture of maltose, papain, and aquaculture extract added with ground soybeans based on the function of digestive organs and digestive enzymes , A coffee extract having a very high content of various components can be obtained because a new bio-conversion is achieved by mixing a microbe with a mixture of green beans and the like compared with luwak coffee obtained by the various products contained in the coffee extract, The present invention provides a method for producing a bio-converted coffee extract based on the luwak coffee production pathway and a coffee extract prepared by the method.

In order to solve the above-mentioned problems, the present invention provides a method for grinding coffee beans, comprising the steps of: 1) grinding fresh beans of a coffee, washing and drying the coffee beans to 0.3 to 0.5 cm;

2) a malt processing step of mixing the malt flour and the purified water at the beginning of the step 1) and allowing to stand at 24 ± 1 ° C for 1 day;

3) a papain treatment step in which papain is added to the mixture of step 2) and left at 24 ± 1 ° C for 1 day;

4) a step of treating the extract of Angelicae sativa L. in which the extract of Angelica keiskei is added to the mixture of step 3) and left at 24 ± 1 ° C for 1 day;

5) a microorganism inoculation step in which microorganisms are inoculated to the mixture of step 4), incubated at 37 to 38 ° C for 3 days, and then purified water is added thereto for filtration;

6) a preservative treatment step of preserving the mixture filtered in the step 5); and a method of manufacturing a bio-converted coffee extract based on the Lewack coffee production path.

The maltose powder and purified water mixed in the soybean sprouts are prepared by mixing 100 parts by weight of malt flour and 715 parts by weight of purified water, The mixture was allowed to stand at 24 ± 1 ° C. for 1 day, and then filtered. The filtrate was mixed with the green beans at a weight ratio of 1: 1,

The extracts were stored at -4 to -2 ° C for 10 to 12 days, then shoots were germinated at room temperature. After removing the husks, they were pulverized for 5 minutes. Then, n-hexane was added thereto, After filtration,

The microorganism in step 4) is Lactobacillus plantarum sp. Bifidobacterium bifidum sp . Lactobacillus acidophilus sp . Lactobacillus salivarius sp . Bifidobacterium infantis sp . Lactobacillus lactis sp . Lactobacillus reuteri sp . Lactobacillus brevis sp . Streptococcus thermophilus sp. Bifidobacterium longum sp . Lactobacillus bulgaricus sp . Lactobacillus acidophilus DDS -1 sp . Lactobacillus casei sp . Lactobacillus rhamnosus sp . And intramuscular microorganism Uncultured Clostridium sp . Staphylococcus sp . Uncultured Chryseobacterium sp . Uncultured Raoultella sp . Uncultured Sphingopyxis sp . Uncultured soil bacterium , Uncultured Bifidobacterium sp . Eubacterium tarantellae strain UM87 , Clostridium sardiniense strain 1025_1 is selected and used.

The present invention also provides a bio-converted coffee extract prepared by the method for producing a bio-converted coffee extract based on the Lewack coffee-producing pathway as another solution.

According to the present invention having the above-described structure, microorganisms are inoculated into a mixture of maltose, papain, and aquaculture extract, which are ground in soy sauce and ground, based on the function of digestive organs and digestive enzymes, The method of extracting coffee is very simple. In addition, in the case of luwak coffee obtained by conventional cats, various components are absorbed or consumed in the intestines of cats, and the content of components is very low. In contrast, It has a very high content of various components such as polyphenols and flavonoids due to a new biotransformation due to the combination of microbes and mixtures of green beans, etc., and the amino acid content which determines the characteristics of the luwak coffee is the luwak It is very high compared to coffee, It has the advantage of being able to cause the taste.

FIG. 1 is a flow chart showing a process of fractionating and culturing Escherichia coli useful in a digestion product, which is a feces waste of a specification cat.
FIG. 2 is a block diagram of a process for producing a bio-converted coffee extract based on the Lewack coffee production pathway according to the present invention.

The present invention relates to a method for producing a bio-converted coffee extract based on the route of producing luwak coffee. The present invention will be described in more detail below, It will be omitted within the scope of not disturbing.

Generally, when looking at the production route of luwak coffee produced by the digestive products of the specification cats, coffee seeds were collected from the digestion products excreted by a musk cat (Luwak or Civet, scientific name: Paradoxurus hermaphroditus ) As shown in Fig. 1, the process corresponding to the wet method in the production process of coffee beans is passed through the digestive organs of musk cat, so that it has a unique flavor and taste. Due to the action of enzymes and microorganisms, the color of the green beans is further changed by chemical change to thicken and produce hard luuck.

However, in order to produce luwak by the specification cats as described above, the specification cats must be raised. Recently, the cats have entered the stage of extinction, which is an internationally rare species due to the fragrance or the indiscriminate capture for edible purposes, Species In the case of green bean, which is a digestive product of cats, various components are absorbed or consumed in the intestines of cats, and the content thereof is very low.

However, the luwak coffee extract produced by the present invention is prepared by inoculating a microorganism into a mixture prepared by adding maltose, papain, and mackerel extract, which have been pulverized and ground, to each other according to the function of digestive organs and digestive enzymes of the cat. The coffee extract is very easy to extract, and besides the louwake coffee obtained by the conventional specification cat, the mixture of green bean and the like is mixed with the microorganism and newly bioconverted to produce the respective components. Thus, the polyphenol, flavonoid and flavonoid The content of the same ingredients is very high, and the amino acid content that determines the characteristics of the luwak coffee is also very high compared to the luwak coffee obtained by the digestive products of the conventional specification cats, and has a characteristic of inducing a peculiar taste of coffee.

The present invention will now be described in detail with reference to FIG.

The present invention relates to a method for grinding raw beans, which comprises the steps of: 1) grinding fresh beans of coffee, washing and drying the beans to 0.3 to 0.5 cm;

2) a malt processing step of mixing the malt flour and the purified water at the beginning of the step 1) and allowing to stand at 24 ± 1 ° C for 1 day;

3) a papain treatment step in which papain is added to the mixture of step 2) and left at 24 ± 1 ° C for 1 day;

4) a step of treating the extract of Angelicae sativa L. in which the extract of Angelica keiskei is added to the mixture of step 3) and left at 24 ± 1 ° C for 1 day;

5) a microorganism inoculation step in which microorganisms are inoculated to the mixture of step 4), incubated at 37 to 38 ° C for 3 days, and then purified water is added thereto for filtration;

6) a preservative treatment step of preserving the mixture filtered in the step 5).

In the present invention, step (1) is a step of grinding raw beans, which is selected from coffee beans, washed, dried and ground to 0.3 to 0.5 cm.

The green bean used in the present invention is preferably a tropical vegetable obtained from a coffee tree belonging to the madagascar family and selected from those having no scratches on the appearance of green bean, washed, dried and ground to a size of 0.3 to 0.5 cm by a grinder .

The pulverizer for pulverizing the green bean is not particularly limited and may be pulverized by a suitable pulverizer according to the needs of the consumer or the needs of the manufacturer. Also, the method of drying the washed green beans is not particularly limited, and it may be dried in a shady place.

On the other hand, the fresh beans used in the above are excellent in flavor, deep in sourness, relatively low in caffeine and in caffea rubusa species cultivated in large quantities in Asian continent, and one kind of caffea liberica radish having a very bitter taste and almost no fragrance Or a mixture of two or more of them may be used.

In the present invention, the step 2) is a malt processing step in which the malt flour and the purified water are mixed at the green beans of the step 1) and allowed to stand at 24 ± 1 ° C for 1 day.

The maltol added in the present invention is an edible saccharification decomposition enzyme produced by using sprouts and dried by giving water to wheat, barley, etc. The? -Amylase contained in malt decomposes the starch into the saccharide, It plays a role.

On the other hand, the malt flour and purified water added to the soybean flour were mixed with 100 parts by weight of malt flour and 715 parts by weight of purified water, and the mixture was allowed to stand at 24 ± 1 ° C. for 1 day. The filtrate was mixed in a weight ratio of 1: .

If the mixing amount of the purified water to be added is beyond the above range, the concentration of the malt filtrate becomes excessively high or low, and the intrinsic component of the malt be changed.

In the present invention, step 3) is a papain treatment step in which papain is added to the mixture of step 2), and the mixture is allowed to stand at 24 ± 1 ° C for 1 day.

In the above, papain is a cysteine protein hydrolyzing enzyme extracted from fruits and leaves of tropical fruit papaya (Carica papaya). It secretes digestive enzymes into the mixture of step 2) It is preferable to add 10 to 15 parts by weight to 100 parts by weight. When the added amount of the papain is less than 10 parts by weight, the secretion of the digestive enzyme is small, and the papilla is not finely divided. When the added amount of the papain exceeds 15 parts by weight, There is a risk that it will be broken down into small pieces.

On the other hand, it is preferable that the mixture containing papain as described above is allowed to stand at 24 占 폚 for 1 day. If the above-mentioned conditions for leaving remain outside the above range, there is a possibility that the mixture to be obtained is not expressed due to the limitation of digestive enzymes.

In the present invention, step 4) is a step of treating the extract of Angelicae sativa L. in which the extract of Angelica keismani is added to the mixture of step 3) and left at 24 ± 1 ° C for 1 day. If the above condition is not satisfied, the decomposition ability of the extract can be lowered.

The enzyme used in the present invention, which contains a large amount of lipase, lipase and the like, decomposes fat to decompose into fatty acid and glycerin. The enzyme is stored at -4 to -2 ° C for 10 to 12 days, And remove the bark. It is then pulverized for 3 to 5 minutes. Then, n-nucleic acid (n-Hexane) is added to the solution, which is left to stand for 1 day and filtered. If the storage conditions of the castor sprouts are out of the above-mentioned range, there is a fear that the sprouts will not be sufficiently squeezed within a period required for sprouting.

The amount of the n-nucleic acid to be added is preferably 10 to 15 parts by weight based on 100 parts by weight of crushed sugar castor. If the amount of the n-nucleic acid to be added is less than 10 parts by weight, there is a possibility that the extract of the mugwort can not be extracted sufficiently due to the insufficient amount of the n-nucleic acid. If the amount of the n-nucleic acid is more than 15 parts by weight, But its effect is weak compared to the addition amount.

In the present invention, step 5) is a step of inoculating microorganisms into the mixture of step 4), incubating the mixture at 37-38 ° C for 3 days, and then adding purified water thereto.

delete

When the culture conditions of the mixture inoculated with the microorganisms are out of the above-described conditions, the biological conversion is not smoothly performed due to the difference in activity of the microorganisms, and the contents of various components such as polyphenols and flavonoids may be lowered.

The microorganism used in the present invention plays a role of newly inducing a biotransformation to the mixture smoothly and enhancing the content of various components. Preferably, the coffee beans are introduced into intestinal microorganism Lactobacillus plantarum sp. Bifidobacterium bifidum sp. Lactobacillus acidophilus sp. Lactobacillus salivarius sp. Bifidobacterium infantis sp. Lactobacillus lactis sp. Lactobacillus reuteri sp. Lactobacillus brevis sp. Streptococcus thermophilus sp. Bifidobacterium longum sp. Lactobacillus bulgaricus sp. Lactobacillus acidophilus DDS-1 sp. Lactobacillus casei sp. Lactobacillus rhamnosus sp. Or intramuscular intestinal microorganism Uncultured Clostridium sp. Staphylococcus sp. Uncultured Chryseobacterium sp. Uncultured Raoultella sp. Uncultured Sphingopyxis sp. Uncultured soil bacterium, Uncultured Bifidobacterium sp. Eubacterium tarantellae strain UM87, Clostridium sardiniense strain 1025_1 , and the like.

It is also preferable that the inoculation amount of the microorganism to be inoculated into the mixture is 3 to 5 parts by weight based on 100 parts by weight of the green bean. If the amount of the microorganism to be inoculated into the mixture is less than 3 parts by weight, there is a fear that the bioconversion is not smoothly generated from the mixture due to the insufficient amount of microorganisms to be inoculated. If the amount of microorganisms to be inoculated into the mixture exceeds 5 parts by weight, Biotransformation can be produced smoothly, but its effect is weak compared to inoculation amount.

On the other hand, it is preferable that 500-1000 parts by weight of purified water is added to and mixed with 100 parts by weight of the mixture after culturing the microorganisms inoculated as described above. If the amount of the purified water is less than 500 parts by weight, the amount of the coffee bean conversion extract may decrease due to the high concentration of the cultured mixture. If the amount of the purified water is more than 1000 parts by weight, The amount of the coffee bean conversion extract can be improved, but various components contained therein may be deteriorated.

The mixture containing purified water as described above is preferably filtered through a 5-8 μm filter, followed by filtration through a 1 μm filter, followed by filtration through a 0.25 μm filter, followed by filtration through a UV filter. In this way, the filtered solution has a very high content of various components such as polyphenols and flavonoids, and the amino acid content, which determines the characteristics of the luwak coffee, is much higher than that of the luwak coffee obtained by the digestive products of the conventional cat Can be obtained.

In the present invention, the step 6) is a step of preserving the biologically converted coffee extract filtered in the step 5). The preservation treatment is not particularly limited and may be appropriately carried out according to need.

Preferably, the preservative added to the bio-converted coffee extract is 0.1 to 0.5 parts by weight based on 100 parts by weight of the bio-converted coffee extract. If the amount of the preservative added is less than 0.1 part by weight, the preservation period of the bio-converted coffee extract may be short. If the amount of the preservative is more than 0.5 parts by weight, the preservation period of the bio- There is a possibility that it becomes longer.

Meanwhile, the preservative used in the present invention is one selected from 1,2-hexanedione, Caprylyl Glycol, Tropolone, Ethylhexylglycerin, It is preferable to use them selectively.

Hereinafter, the present invention will be described in more detail with reference to examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

1. Preparation of coffee extract

(Example 1)

100 g of a mixture of refined maltose powder and purified water was added to 200 g of green beans ground to a size of 0.3 to 0.5 cm by a grinder, and the mixture was incubated in a storage room at 24 ± 1 ° C for 1 20 g of papain was added and left for 1 day in a storage room of 24 ± 1 ° C. To the mixture was added 30 g of the extract of Angelica gigas Nakai and the mixture was allowed to stand in a storage room of 24 ± 1 ° C. for 1 day. Uncultured from the intestines of musk cat Clostridium sp . 10 g of microorganism was inoculated and cultured in a culture room at 38 ° C for 3 days. Then, 1.5 L of purified water was added thereto, followed by filtration through a 5 탆 filter, followed by filtration through a 1 탆 filter, followed by filtration through a 0,25 탆 filter, Which was then sterilized to prepare a biologically converted coffee extract.

The malt flour and purified water used in the above were prepared by adding 350 g of malt flour and 2.5 L of purified water, left standing in a storage room at 24 ± 1 ° C for 1 day, filtered through a 6 μm filter, and filtered through a 2.5 μm filter.

The extracts were stored at -4 ° C for 10 days, weighed 200 g, and then sprouted at room temperature. The shells were removed, and the mixture was pulverized for 3 minutes with a mixer. 500 g of n-nucleic acid was added thereto, The filtrate was filtered through a 6 mu m filter sieve and then filtered through a 2.5 mu m filter sieve.

(Comparative Example 1)

It is an extract of caffea arabica japonica which is selected from the raw materials of coffee sold on the market.

(Comparative Example 2)

It is a luwak coffee extract sold on the market.

2. Total Polarbonoid Content Test

For the total flavonoid content test, 2 ml of diethylene glycol and 20 μl of 1N-NaOH were added to 1 ml of each of the samples of Example 1 and Comparative Examples 1 and 2 above, and the mixture was allowed to stand in a constant temperature water bath at 37 ° C for 1 hour, The absorbance was measured with OPTIZEN 2120UV (Megasys, Korea) analytical instrument five times, and the median values thereof were shown in Table 1.

3. Total phenol content test

The total phenol content test was based on the principle that the phenolic substance reacted with the molybdic acid to reveal blue color. To 0.5 ml of each of the samples of Example 1 and Comparative Examples 1 and 2 of the above 1, a Folin-thiocaltophenol reagent (Folin- ciocalteu's phenol reagent) was added, mixed well, allowed to stand at room temperature for 5 minutes, and then reacted with 7.5% Na ₂ CO ₃ The absorbance was measured with a spectrophotometer at 760 nm for 5 times by means of OPTIZEN 2120 UV (Megasys, Korea) analyzer, and the median values thereof were shown in Table 1 .

4. Sulfation activity test

The sulfation activity test was performed using OPTIZEN 2120UV (Megasys) using free radical scavenging activity of 0.15 mM DPPH (1,1-diphenyl-2-picryl hydrazoyl) ethanol as the electron donating ability of the coffee extract. , Korea). The median values are shown in [Table 1].

In the above, 0.15 mM DPPH (1,1-diphenyl-2-picryl hydrazoyl) ethanol is a black solid substance having a free radical and a molecular weight of 394.32.

The conditions for measuring the reaction solution of DPPH using the free radical scavenging activity are as follows.

1) Experimental solution was prepared by mixing 0.5 ml of each sample of Example 1 and Comparative Examples 1 and 2 above and 0.5 ml of DPPH solution, reacting in a 37 ° C thermostat for 30 minutes, and then measuring absorbance at 517 nm using a spectrophotometer Respectively.

2) The blank solution was prepared by mixing 0.5 ml of each of the samples of Example 1 and Comparative Examples 1 and 2 above and 0.5 ml of ethanol, reacting in a 37 ° C thermostat for 30 minutes, and then measuring the absorbance at 517 nm using a spectrophotometer Respectively.

3) The control solution was prepared by mixing 0.5 ml of ethanol and 0.5 ml of DPPH solution, reacting in a 37 ° C thermostat for 30 minutes, and measuring absorbance at 517 nm with a spectrophotometer.

The absorbance measured by the spectrophotometer at 517 nm was calculated by the following equation, and the results are shown in Table 1 below.

- DPPH sulfation activity (%) = {1- (absorbance of test solution - absorbance of pure solution) / absorbance of controlled solution} × 100

5. Amino acid analysis test

1) The test solution was prepared by mixing 0.2 ml of each sample of Example 1 and Comparative Examples 1 and 2 with 9.8 ml of 6 mol-HCl solution, hydrolyzing the mixture in a thermostatic chamber at 130 ° C for 24 hours, adding 50 ml of ultrapure water And 20 μL of the filtrate, which had been filtered with a syringe filter, was mixed with 20 μL of 20 mL of HCl to prepare a test liquid.

2) Amino acid analysis The amino acid and free amino acid were measured 5 times by the 6890B GC-FID (AGILENT, USA) analyzer and the median values thereof were shown in Table 1 .

Test Items unit Example 1 Comparative Example 1 Comparative Example 2 Total Polarbanolide Content Kill / ml 766 44 32 Total phenol content % 3095.42 37.79 28.66 Sulfation activity ppm 90.54 45.2 38.28
amino acid Configuration mg / kg 17594 928 2222 Glass mg / kg 7914 72 170

As shown in the test results of Table 1, in the case of Example 1, microorganisms were inoculated and cultured in a mixture prepared by adding crushed soybean maltose, papain, and aquaculture extract to each step, followed by filtration to prepare a coffee extract , The total content of the polycarbonate, the total phenol content, the sulfation activity and the amino acid content in the coffee extract were evaluated to be very high.

On the contrary, in the case of Comparative Example 1, the content of each ingredient was evaluated to be extremely low as compared with Example 1 in which the soybean extract of caffea arabica was simply used and cultured by inoculation with maltose, papain, aquaculture extract and microorganism.

On the other hand, in the case of Comparative Example 2, the luwak coffee obtained from the product of hydration of the specification cat was fractionated from the digestion products of cats due to the absorption or consumption of various components produced in the coffee intestines of cats, The content of various components was evaluated to be extremely low as shown in Table 1 above.

As described above, the present invention proves the superiority of the physical properties through the above-mentioned embodiments. However, the present invention is not limited to the above-mentioned constitution, and various substitutions , Variations and modifications are possible.

Claims (8)

1) a step of grinding soybeans which is selected by washing the coffee bean, washing and drying and then pulverizing the coffee beans to 0.3 to 0.5 cm;
2) a malt processing step of mixing the malt flour and the purified water at the beginning of the step 1) and allowing to stand at 24 ± 1 ° C for 1 day;
3) a papain treatment step in which papain is added to the mixture of step 2) and left at 24 ± 1 ° C for 1 day;
4) a step of treating the extract of Angelicae sativa L. in which the extract of Angelica keiskei is added to the mixture of step 3) and left at 24 ± 1 ° C for 1 day;
5) a microorganism inoculation step in which microorganisms are inoculated to the mixture of step 4), incubated at 37 to 38 ° C for 3 days, and then purified water is added thereto for filtration;
6) a preservative treatment step of preserving the mixture filtered in the step 5). ≪ / RTI > The method according to claim 1,
A method for producing a biologically converted coffee extract based on a pathway for producing Lewaq coffee characterized by using at least one selected from the group consisting of caffea arabica, caffea robusta, and caffea liberica. The method according to claim 1,
100 parts by weight of malt flour and 715 parts by weight of purified water were mixed at a temperature of 24 ± 1 ° C. for 1 day, and the filtrate was mixed at a weight ratio of 1: 1 to the raw meal. A process for the production of a bioconverted coffee extract based on the route of luwak coffee production. The method according to claim 1,
The extracts were stored at -4 to -2 ° C for 10 to 12 days, then shoots were germinated at room temperature. After removing the husks, they were pulverized for 5 minutes. Then, n-hexane was added thereto, And then filtering the mixture. The method for producing a biologically converted coffee extract according to claim 1, delete The method according to claim 1,
The microorganism of step 5) was prepared by mixing the coffee beans with intestinal microorganisms Lactobacillus plantarum sp. Bifidobacterium bifidum sp. Lactobacillus acidophilus sp. Lactobacillus salivarius sp. Bifidobacterium infantis sp. Lactobacillus lactis sp. Lactobacillus reuteri sp. Lactobacillus brevis sp. Streptococcus thermophilus sp. Bifidobacterium longum sp. Lactobacillus bulgaricus sp. Lactobacillus acidophilus DDS-1 sp. Lactobacillus casei sp. Lactobacillus rhamnosus sp. And intracellular microorganism Uncultured Clostridium sp. Staphylococcus sp. Uncultured Chryseobacterium sp. Uncultured Raoultella sp. Uncultured Sphingopyxis sp. Uncultured soil bacterium, Uncultured Bifidobacterium sp. Eubacterium tarantellae strain UM87, and Clostridium sardiniense strain 1025_1 are selected and used for the production of the brewer 's coffee extract. The method according to claim 1,
The filtration in step 5) is performed by filtration through a 5- to 8-μm filter, followed by filtration through a 1-μm filter, followed by filtration through a 0.25-μm filter, followed by filtration through a UV filter. Process for the preparation of a converted coffee extract. A bioconverted coffee extract based on the route of producing luwak coffee, which is produced by any one of claims 1 to 4, 6 and 7.

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