KR20160063645A

KR20160063645A - The producing method for high quality coffee by fermentation using a enzymes and a microorganism isolated from the traditional food

Info

Publication number: KR20160063645A
Application number: KR1020140167146A
Authority: KR
Inventors: 이일우; 이혜진; 허송희; 함민수; 우성대; 한혜영; 김장환; 김구모
Original assignee: (주)해나눔
Priority date: 2014-11-27
Filing date: 2014-11-27
Publication date: 2016-06-07

Abstract

The present invention relates to a method for producing a fermented coffee by using a microorganism obtained by separating a coffee bean from a traditional food and a purified enzyme, wherein the fermented coffee is prepared by a pretreatment step using a purified enzyme, Which is evaluated as low quality by increasing the fermentation efficiency by increasing the availability of microorganism coffee bean sprouts by inoculating and culturing the microorganisms isolated from the roasted coffee beans, Fermented coffee.
The fermentation method of the present invention comprises the steps of: stirring the coffee bean at 30 DEG C to 50 DEG C for 6 to 12 hours; Washing the so-called coffee bean with running water; A pretreatment step of treating the washed coffee beans with a primary enzyme treatment; Sterilizing the raw coffee beans having been subjected to the pretreatment of the first enzyme as they are; Cooling the sterilized coffee bean; Secondly fermenting the cooled coffee beans which have been cooled; A step of hot-air drying the fermented coffee beans; And a method of fermenting coffee beans.

Description

TECHNICAL FIELD The present invention relates to a method for producing high-quality fermented coffee by fermenting a fermented coffee using a fermented yeast isolated from an enzyme and a traditional food,

The present invention relates to a method for producing a fermented coffee by using a microorganism obtained by isolating coffee bean from a traditional food and a purified enzyme. More specifically, the present invention relates to a process for producing a fermented coffee, Using the roasted coffee beans of the rouvuta variety, which is evaluated as low quality by increasing the fermentation efficiency by increasing the availability of the coffee beans of microorganism by inoculating and culturing the microorganisms isolated from the traditional food, Which is capable of producing high-quality fermented coffee.

Coffee is one of the most widely consumed foodstuffs in the world, and now the coffee market is continuously growing, with the proliferation of coffee shops and the increase in self-consumption.

The taste and quality of coffee vary widely according to many requirements such as the variety of coffee, the system, the cultivation site, the harvesting year, the drying condition, the preservation condition, the purification process, the roasting condition, the grinding method, the size of the coffee powder, As a result, the color, taste, aroma, etc. of the coffee are changed.

In general, three varieties of coffee are Arabica, Robusta, and Riberica, of which about two-thirds of the world's arabica varieties and about one-third of the rosuvuta varieties . In particular, arabica varieties are recognized as the best quality because of their fragrance and taste, and they are sold at about 1.5 times the price of Robusta varieties because of their high demand.

The differences in the composition of coffee bean according to the varieties of coffee were 50.0 ~ 55.0% in polysaccharide, 12.0 ~ 18.0% in lipid, 11.0 ~ 13.0% in protein, 5.5 ~ 8.0% in chlorogenic acid, 0.9 ~ 1.2% in caffeine, In the case of the Robusta variety, the polysaccharide content was 37.0 to 47.0%, the lipid content was 9.0 to 13.0%, the protein content was 11.0 to 13.0%, the chlorogenic acid content was 7.0 to 12.0%, the triglyceride content was 1.0 to 1.2%, the fatty acid content was 1.5 to 2.0% 10.0%, caffeine 1.6 ~ 2.4%, trigonelline 0.6 ~ 0.75%, fatty acid 1.5 ~ 2.0% and inorganic matter 4.0 ~ 4.5%. These differences are due to the fact that the Arabica varieties have the highest quality of taste and aroma and are the most favored varieties even though they are more expensive than the Robusta varieties. Also, the low price of Robusta varieties has a bitter taste, high caffeine content, It is used for the production of instant coffee and iced coffee.

Under such circumstances, the present invention is a fermented coffee which promotes fermentation by enhancing the utilization of microorganisms and decomposition of coffee beans as a stepwise fermentation method using pretreatment using purified enzyme for coffee beans and various microorganisms isolated from traditional foods . According to the present invention, it has been confirmed that even with the rouvuta variety evaluated as low quality, it is possible to produce a high-quality and high-quality fermented coffee which not only reduces the sweet taste of coffee but also harmonizes bitter, sweet and sour taste, Thereby completing the present invention.

Therefore, the main object of the present invention is to provide a high-quality flavor and taste of soy sauce, which is superior to general coffee beans by using microorganisms isolated from traditional foods in the enzyme pretreated coffee beans after pre- And to provide a fermented coffee bean produced by the above method.

The present invention is a method for achieving the above object. The present inventors have modified the general fermentation method so as not to ferment by simple microorganism but by a stepwise fermentation method using microorganisms separated from purified enzyme and traditional food, .

In the present invention, the purification enzyme of the pretreatment step may be selected from the group consisting of amylase, neutral protease, xylanase, cellulase, hemicellulase, pepsin, lipase, But are not limited to, trypsin, pectinase, glucoamylase, invertase, papain, bromelain, diastase, pancreatin, A method of using a purely purified organic decomposing enzyme which does not induce the secretion of the organic substance decomposing enzyme of the substrate by conventional microorganisms in the pretreatment step to decompose the components of the coffee beans in a short time And a step of inducing the fermentation efficiency of the fermentation using the microorganism of the pretreatment enzyme of the enzyme to increase, The species of microorganisms mentioned to be Bacillus amyloliquefaciens amyloliquefaciens), Bacillus core Tangerine Lawrence (Bacillus coagulans), Bacillus natto (Bacillus natto), Bacillus poly FER mentee kusu (Bacillus polyfermenticus), Bacillus subtilis (Bacillus subtilis), Bifidobacterium Bifidobacterium bonus (Bifidobacterium bifidum), Bifidobacterium breather bracket (Bifidobacterium breve), Bifidobacterium lactis (Bifidobacterium lactis ), Bifidobacterium longum ), Lactobacillus acidophilus ( Lactobacillus acidophilus , Lactobacillus < RTI ID = 0.0 > brevis , Lactobacillus < RTI ID = 0.0 > bulgaricus , Lactobacillus < RTI ID = 0.0 > casei ), Lactobacillus delbruecki delbrueckii , Lactobacillus < RTI ID = 0.0 > fermentum), Lactobacillus biasing Li (Lactobacillus gasseri , Lactobacillus < RTI ID = 0.0 > lactis ), Lactobacillus paracasei paracasei , Lactobacillus paraplantarum , Lactobacillus < RTI ID = 0.0 > pentosus , Lactobacillus < RTI ID = 0.0 > plantarum , Lactobacillus reuteri , Lactobacillus < RTI ID = 0.0 > rhamnosus , Lactobacillus < RTI ID = 0.0 > sakei ), leuconosistium ( Leuconostoc citreum , Leuconostoc, mesenteroides , Pediococcus &lt; RTI ID = 0.0 > acidilactici), Phedi OKO kusu pen soil three mouse (Pediococcus pentosaceus , Weissella confusa , and Weissella koreensis . In addition, the microorganism is characterized by using enzymes or metabolites of the microorganism to decompose organic substances and secrete the metabolites. The present inventors have completed a process for producing high quality fermented coffee that can induce fermentation and enhance various flavors and aromas of the final fermented coffee.

The above fermentation method of the present invention comprises the steps of: stirring the coffee bean at 30 DEG C to 50 DEG C for 6 to 12 hours; Washing the so-called coffee bean with running water; A pretreatment step of treating the washed coffee beans with a primary enzyme treatment; Sterilizing the raw coffee beans having been subjected to the pretreatment of the first enzyme as they are; Cooling the sterilized coffee bean; Secondly fermenting the cooled coffee beans which have been cooled; A step of hot-air drying the fermented coffee beans; And a method of fermenting coffee beans.

It is also characterized in that the coffee bean is called at 30 캜 to 50 캜 for 6 to 12 hours.

It is also characterized in that the called coffee beans are washed with running water.

Further, purified water of twice the weight of coffee is added to the washed coffee beans.

Also, the step of pre-treating the selected one or more enzymes at a concentration of 0.05% (v / v) to 0.1% (v / v) based on the amount of purified water at 30 ° C to 45 ° C for 1 hour to 5 hours .

Further, the coffee beans having been subjected to the pretreatment of the first enzyme are sterilized by steam at 100 ° C to 105 ° C for 1 hour to 2 hours.

In addition, by inoculating the seedlings at a level of 1.0 × 10 ⁷ to 5.0 × 10 ⁷ cfu / mL of 30% (v / w) to 40% (v / w) % To 95% and a temperature of 20 to 30 占 폚 for 20 to 30 hours.

Also, the present invention can be achieved by providing a method for drying a coffee bean having undergone the secondary fermentation by hot air at 50 ° C to 60 ° C for 40 hours to 50 hours.

According to the present invention, it is possible to ferment a coffee bean which is evaluated to be of low quality and stepwise fermentation using a purified enzyme and a seed obtained by separating from a traditional food, thereby achieving harmony of bitter taste, sour taste and sweet taste, There is an effect that a fermented coffee can be provided.

Further, according to the present invention, the content of caffeine and tannin components is reduced, thereby reducing the pungent taste of coffee, thereby improving palatability.

FIG. 1 is a flow chart showing a step of producing fermented coffee beans according to the present invention.
Figure 2: Standard curve for caffeine content analysis
Figure 3: Standard curve for tannin content analysis

Preferred embodiments are provided to facilitate understanding of the present invention. However, the following examples are intended to further illustrate the present invention, and the present invention is not limited to the following examples.

Arabica varieties Coffee beans No treatment (control)

Sind, a varietal of Indonesian arabica varieties, was soaked in coffee beans at 40 ° C for 5 hours, then washed with flowing water, and then added with twice the amount of coffee ground coffee at 35 ° C for 2 hours, The paste was sterilized as it was, and then the sterilized coffee bean was cooled. After cooling, the coffee beans were put into a 30% (v / w) water content of purified water prepared beforehand and allowed to stand at the same conditions for 20 hours at a humidity of 90% and 37 ° C. .

Processing arabica varieties coffee beans

Sind, a varietal of Indonesian arabica varieties, was soaked in coffee beans at 40 ° C for 5 hours and then washed with flowing water. Purified water equivalent to twice the coffee weight of coffee beans was added, and the amylase, 0.01% (v / v) of protease, xylanase, pectinase and cellulase were added to each well and pretreated at 35 ° C for 2 hours. After that, it was sterilized as it was without any washing process, and then the sterilized coffee bean was cooled. The cooled coffee beans were pre-pre-incubated and inoculated at a level of 30% (v / w) with Lactobacillus plantarum adjusted to 1.0 × 10 ⁸ cfu / After fermentation for a period of time, the fermented coffee beans were prepared by hot - air drying.

Robusta variety coffee beans processing

And then washed with running water at 40 ° C for 5 hours using a blue dragon coffee green bean of the genus Lobuta of Vietnam. Then, purified water having a weight equivalent to twice the coffee weight of coffee green beans was added thereto, and then the amylase, 0.01% (v / v) of protease, xylanase, pectinase and cellulase were added to each well and pretreated at 35 ° C for 2 hours. After that, it was sterilized as it was without any washing process, and then the sterilized coffee bean was cooled. The cooled coffee beans were pre-pre-incubated and inoculated at a level of 30% (v / w) with Lactobacillus plantarum adjusted to 1.0 × 10 ⁸ cfu / After fermentation for a period of time, the fermented coffee beans were prepared by hot - air drying.

[Analysis method]

[Analysis 1] Sensory evaluation

The arabica varietal untreated, Arabica varietal fermented coffee and Robusta varietal fermented coffee bean produced by the present example were roasted in the same medium and roasted to the same thickness, and then 10 g was extracted into 150 mL of water by hand drip type . Five trained panelists and five panelists were asked to evaluate bitter, sour, sweet, and flavor in five stages (1: very poor, 2: poor, 3: moderate, 4: good, 5: very good).

[Analysis 2] Caffeine content

The arabica varieties unprocessed, arabica varieties fermented coffee, and Robusta varieties fermented coffee beans produced through this example were quantified as absorbance readings. The caffeine standard material was a standard product of Sigma-Aldrich (USA) with a purity of 99%. The sample dried product was extracted with 40 mL of distilled water per 1 g after 30 minutes at 70 ° C., and dichloromethane (CH ₂ Cl ₂ ) was mixed for 5 minutes and centrifuged. The lower layer of the sample solution was again diluted with dichloromethane and the absorbance was measured at a wavelength of 275 nm.

[Analysis 3] Tannin content

The tannin content of the arabica varieties unprocessed, arabica varieties fermented coffee, and Robusta fermented coffee bean varieties produced through this example was quantified according to the AOAC method. The standard of tannin was purchased from Sigma-Aldrich (USA). Based on the standard curve for the standard material, the color was developed with a folin solution and sodium carbonate (Na ₂ CO ₃ ), and the absorbance at 760 nm was measured and quantified.

[Analysis 4] Antioxidant efficacy

A 0.3 mM DPPH solution was prepared by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) of the arabica varieties unprocessed, the arabica varietal fermented coffee and the Robusta varieties fermented coffee bean prepared by this example, 100 μL was reacted at room temperature for 10 minutes, and the absorbance was measured at a wavelength of 540 nm to measure DPPH radical scavenging activity.

[Experiment result]

Example 1
(Control) Example 2 Example 3 tube
Ability
Flat
end bitter 2.4 3.1 2.8 Sour taste 1.9 3.2 2.8 sweetness 2.0 2.9 2.7 incense 2.2 3.3 3.1 Very poor (1) Very good (5) Caffeine (mg / g) 18.38 13.06 14.65 Tannin (mg / g) 22.7 19.8 20.6 Antioxidant efficacy (%) 34.1 48.5 42.2

As shown in Table 1, the fermented coffee prepared according to the method of the present invention using low-quality Robusta varieties in sensory evaluation was compared with the fermented coffee prepared according to the method of the present invention using high quality Arabica varieties The flavor and aroma were evaluated as similar or somewhat lower in the case of taste and aroma, but when comparing the flavor and aroma with general coffee beans which did not ferment using an Arabica variety evaluated as high quality, .

As shown in Table 1, the caffeine ingredient content, tannin ingredient content and antioxidative effect were evaluated by using the low-quality Robusta variety, the fermented coffee prepared according to the method of the present invention and the high quality Arabica varieties, And the fermented coffee produced according to the present invention did not show any significant difference.

According to the present invention, as shown in Table 1, when comparing Example 1 (no treatment of Arabica varieties) with Example 3 (fermented coffee of Robusta varieties), it was found that the genus of Robusta cultivars, It can be confirmed that the flavor and aroma are greatly improved as compared with general beans of Arabica varieties which are evaluated as high quality by fermenting according to the method. The fermented coffee of Example 2 (fermented coffee of the varieties of Arabica) was similar or somewhat lower in taste and flavor compared to the fermented coffee of the present invention, but in the case of caffeine and tannin component contents, (Fermented coffee of Arabica varieties), it was confirmed that there was no significant difference.

Accordingly, it has been confirmed that the present invention can provide a coffee having superior flavor and aroma that can cope with general coffee bean of high quality Arabica varieties of high quality which are sold on the market even using low quality low-price beans of the same quality as Robusta variety. That is, it has been confirmed that, when fermented according to the present invention, not only general coffee beans but also low-quality low-priced coffee beans can be produced, high-quality fermented coffee superior in flavor and aroma to general coffee beans can be provided.

Claims

A fermentation method of coffee green beans fermented by inoculating seeds isolated from Korean traditional foods.

The method according to claim 1, wherein the traditional food is one or more selected from the group consisting of miso, soy sauce, hot pepper paste, salted fish paste, clove paste, and kimchi.

The method according to claim 1, wherein the coffee bean is called at 30 ° C to 50 ° C for 6 hours to 12 hours.

4. The method of claim 3, comprising washing the so-called coffee bean with running water.

5. The method of claim 4, comprising pre-treating the washed coffee beans with a primary enzyme.

[Claim 5] The method according to claim 5, wherein the first enzyme pretreatment refers to a process in which purified water equivalent to twice the weight of coffee is added to the washed coffee beans, and then one or more enzymes selected from 0.05% (v / v) Treatment at a concentration of 0.1% (v / v) at 30 캜 to 45 캜 for 1 hour to 5 hours.

The enzyme according to claim 6, wherein the enzyme is selected from the group consisting of amylase, neutral protease, xylanase, cellulase, hemicellulase, pepsin, lipase, trypsin which is composed of trypsin, pectinase, glucoamylase, invertase, papain, bromelain, diastase, pancreatin, Wherein the coffee beans are selected from the group consisting of one or more selected from the group consisting of:

The method according to claim 6, wherein the coffee bean which has been subjected to the pretreatment of the first enzyme is sterilized as it is.

9. The method according to claim 8, wherein the sterilization means that the primary pretreated coffee bean is heat treated at 100 DEG C to 105 DEG C for 1 to 2 hours with steam.

10. The method according to claim 9, wherein the sterilized coffee bean is cooled.

The method according to claim 10, wherein the cooled coffee bean is subjected to secondary fermentation.

12. The method of claim 11, wherein the secondary fermentation shall mean seed a 30% (v / w) to 40% (v / w) of 1.0 × 10 ⁷ to 5.0 × 10 ⁷ were inoculated to the cfu / mL level and 90% humidity 95%, at a temperature of 20 to 30 占 폚 for 20 to 30 hours.

The method of claim 12, wherein the seed is referred to as Bifidobacterium bipyridinium bushes (Bifidobacterium bifidum), Bifidobacterium breather bracket (Bifidobacterium breve), Bifidobacterium lactis (Bifidobacterium lactis ), Bifidobacterium longum ), Lactobacillus acidophilus ( Lactobacillus acidophilus , Lactobacillus < RTI ID = 0.0 > brevis , Lactobacillus bulgaricus , Lactobacillus < RTI ID = 0.0 > casei ), Lactobacillus delbruecki delbrueckii , Lactobacillus < RTI ID = 0.0 > fermentum), Lactobacillus biasing Li (Lactobacillus gasseri , Lactobacillus lactis , Lactobacillus < RTI ID = 0.0 > paracasei , Lactobacillus < RTI ID = 0.0 > paraplantarum , Lactobacillus < RTI ID = 0.0 > pentosus , Lactobacillus < RTI ID = 0.0 > plantarum , Lactobacillus reuteri , Lactobacillus < RTI ID = 0.0 > rhamnosus , Lactobacillus < RTI ID = 0.0 > sakei), flow sheets Stock Pocono volume (Leuconostoc citreum), current Kono Stock mesen teroyi Death (Leuconostoc mesenteroides), Peddie Oh boy Caucus Sidi lactis (Pediococcus acidilactici), Phedi OKO kusu pen soil three mouse (Pediococcus pentosaceus , Weissella confusa , and Weissella koreensis . The method of fermenting coffee beans according to claim 1,

The method according to claim 12, wherein the fermented coffee beans are subjected to hot-air drying.

15. The method according to claim 14, wherein the drying is performed by hot air drying at 50 DEG C to 60 DEG C for 40 to 50 hours.

A fermented product of coffee produced by the method according to any one of claims 1 to 15.