RU2687168C1 - Fermentation method of coffee beans - Google Patents

Abstract

FIELD: biotechnology.SUBSTANCE: invention relates to coffee industry and biotechnology. Coffee grains are fermented in thermostatic rooms at temperature of 18–20 °C for 24–28 hours at moisture content up to 100 % by strain of yeast culture Saccharamyces cerevisae (vini), obtained from a collection of industrial microorganisms GNIIgenetika, with the following cultural-morphological characteristics: cell size 5×3.5 mcm, cell shape ellipsoidal, oval and rounded. Coffee beans are dried at temperature 120–140 °C in a thermostat and fried in a coffee fryer at temperature of 160–220 °C for 14–60 minutes.EFFECT: invention ensures creation of a product based on coffee beans, containing fermented food fibers and fermentation products – short-chain fatty acids, in the process of controlled fermentation, providing deep fermentation.1 cl, 3 ex

Description

The present invention relates to medicine and pharmacology and can be used to eliminate the deficiency of dietary fiber in the diet and its associated pathology, is a pharmaceutical agent containing natural complexes of dietary fibers from coffee beans and short-chain fatty acids fermented by wine yeast and contributes to the prevention of the associated pathological conditions.

In the world practice of the production of raw coffee beans, there are 2 ways of fruit primary processing: dry and wet.

1. Dry method

This is the oldest method of cleaning coffee beans from fruit pulp and skins. It includes the following steps: 1. Gathering the fruits of coffee. 2. Classification. 3. Drying. 4. Peeling. 5. Calibration, sorting and cleaning of impurities (polishing).

The fruits of coffee are divided into large and small in appearance - they are classified, at the same time removing rotten fruits and impurities (branches and clusters of fruits). The fruits of coffee are dried as a whole. One of the easiest ways is solar drying directly on the plantations. Such drying lasts 2-3 weeks. Heat drying in drying units is also used. Drying with hot air, steam or electricity - lasting 12-24 hours. After the fruits are dried to a moisture content of 12-14%, they are cleaned on coffee masking machines, removing the parchment shells. These machines operate on the principle of friction of fruit between rotating internal cylinders. The remaining silver seed coat is removed by polishing the grains. Polishing is carried out to make the grain shine.

Then the grains are sent for sorting and calibration, which are produced on sorting machines.

The disadvantage of the dry method of processing coffee is the uneven removal of moisture from all parts of the fruit, which can cause the development of microorganisms and damage to the grains during storage.

2. Wet (enzymatic) method of processing coffee fruits

It includes the following operations: collecting fruits of coffee, classification, rubbing of fruits, fermentation of pulp, soaking in water (washing) drying, peeling, sizing, sorting, cleaning of impurities (polishing).

The coffee fruit after classification by grade, size, color and degree of maturity is passed through the wiping machine, on which they are rubbed. As a result, the outer shell is broken and the fruit pulp is released. Then, by gently squeezing, the grains are separated from the fruit pulp and squeezed out. However, given that these machines leave the mucous layer and the silvery seed coat on the grains, the mashed pulp is sent for fermentation (aging at high humidity and temperature). The fermentation process takes place within 24-36 hours. Fermentation temperature 18-30 ° C.

After fermentation, the coffee pulp (pulp) is subjected to washing in the apparatus of continuous action and is sent for drying.

In the process of drying coffee grains are not only brought to the required 12% moisture, but their parchment sheath is prepared for subsequent separation on shelling plants. Drying of the grains is carried out in natural conditions (solar drying) or in dryers at a temperature of 40-60 ° C. The best effect (in terms of acidity, fullness of flavor, aroma and infusion of the drink) is obtained at a temperature of 45 ° C. Duration of drying is 6-12 hours. Dried coffee is peeling from silvery seed casings. Removal of residues of parchment wrappers is completed on polishers.

After that, the coffee beans are calibrated and sorted by size and color. Calibrating machines are commonly used for this, where coffee is first calibrated to the grain width, then to the thickness and then to the length.

When enzymatic processing in the total mass of raw materials appear damaged grains. They are removed manually as the grains move along the conveyor to the packaging in bags. Nowadays, UV spectors are used for heavy hand-made notes.

Production of roasted coffee.

Natural roast coffee, depending on the degree of roasting, is produced: light roasted, medium roasted, dark roasted, and the highest degree of roasting

The process of roasting coffee is the main operation in the production of all types of coffee products. In the process of roasting, the specific taste and aroma of coffee is formed.

The general scheme for the production of roasted coffee includes the following operations:

Preparation of raw materials consists in separating the grains from impurities.

Roasting raw grains at a temperature of 160-220 ° C for 14-60 minutes, to obtain easily grinding brown grains with a pronounced coffee aroma. Coffee is roasted in three ways: thermal (contact or convective), electric (in the field of high or ultra high frequency currents), and radiation (infrared rays). The most widely used heat roasting.

Cooling of the grains in cooling tanks or columns to a temperature of 40-50 ° C.

For ground coffee, grind roasted coffee on roller machines or mill machines, followed by sieving.

Weight and packaging.

Inherent coffee color, taste and aroma, coffee beans become when roasting as a result of pyrogenetic transformations of substances, mainly carbohydrates, tannins and nitrogenous substances. Coffee roasting is accompanied by a significant (by 30-40%) increase in the volume of grains. At the same time, the mass decreases (gives a waste) by 13-21%, which is caused by the evaporation of water and the splitting of organic compounds with the formation of volatile substances (see: https://studfiles.net/preview/2101539/page=3)

The closest in technical essence to the present invention is a method of fermentation of dietary fibers of coffee beans using the microbiota of the large intestine of various mammals (musangi, elephants) (see: https://ru.wikipedia.org/wiki/KopiLuvak).

Disadvantages of this method: the inability to control the fermentation process, the high cost of the finished product.

The technical result is the creation of a product based on coffee beans, containing fermented dietary fiber and the products of their fermentation - short-chain fatty acids, in the process of controlled fermentation, ensuring deep fermentation.

The technical result is achieved by processing the coffee beans with the subsequent drying of the grains and their roasting carried out by any strain of the yeast culture Saccharamyces cerevisae (vini) obtained from the collection of industrial microorganisms of the State Research Institute of Genetics with the following cultural and morphological characteristics: cell sizes 5 × 3.5 microns , the cell shape is ellipsoidal, oval, round, fermentation is carried out in thermostatic rooms at a temperature of 18-20 ° C for 24-28 hours at a humidity of up to 100%, after which the coffee beans are dried at Temperature 120-140 ° C in an incubator and then are roasted in the apparatus for roasting coffee at a temperature of 160-220 ° C for 14-60 minutes.

The proposed processing of coffee beans is as follows.

The treatment is carried out with any strain of Saccharamyces cerevisae (vini) yeast culture obtained from the collection of industrial microorganisms GNIigenetics, with the following cultural and morphological characteristics: cell size 5 × 3.5 μm, cell shape is ellipsoidal, oval, round, fermentation is carried out in thermostatic rooms at a temperature 18-20 ° C for 24-28 hours at a humidity of up to 100%, after which the coffee beans are dried at a temperature of 120-140 ° C in a thermostat, and then roasted in a coffee roaster at a temperature of 160-220 ° C for 14 -60 minutes

The determination of the amount of short-chain fatty acids was carried out in three series of the preparation, using gas-liquid chromatography. The measurement of the content of short-chain fatty acids in coffee beans before and after the treatment process.

Example 1

Sample 1. In the study on the content of short-chain fatty acids using the method of gas-liquid chromatography in intact coffee beans obtained the following results:

Acetic acid - 1,921 mg / g; propionic 0.569 mg / g; oil 0.992 mg / g. The total content of short-chain fatty acids (C2 + C6) is 3.687 mg / g.

Example 2

Sample 2. In the study on the content of short-chain fatty acids using the method of gas-liquid chromatography in coffee beans after the fermentation process, the following results were obtained:

Acetic acid - 0.344 mg / g; propionic 0.093 mg / g; oil 0,283 mg / g. The total content of short-chain fatty acids (C2 + C6) is 0.99 mg / g.

Example 3

Sample 3. In the study on the content of short-chain fatty acids using the method of gas-liquid chromatography in coffee beans after the fermentation process, the following results were obtained:

Acetic acid - 1.6 mg / g; propionic 0.18 mg / g; oil 0.184 mg / g. The total content of short-chain fatty acids (C2 + C6) is 1.977 mg / g.

The study found the presence of short-chain fatty acids in intact coffee fibers at concentrations not exceeding the content in the large intestine. During processing, a decrease in the content of SCFA level was noted due to the concentration of acetic acid, which indicates the consumption of this metabolite as an energy substrate during the fermentation of intact dietary fibers Saccharamyces cerevisae (vini) with the formation of fermented dietary fibers.

The creation of a product, based on coffee beans, containing fermented dietary fibers and their fermentation products - short chain fatty acids, in the process of controlled fermentation, ensuring deep fermentation is an advantage and advantage of the proposed technical solution compared to the prototype.

Claims (1)

The method of processing coffee beans, followed by drying the grains and roasting them, characterized in that the treatment is carried out with any strain of the Saccharamyces cerevisae (vini) yeast culture, obtained from the collection of industrial microorganisms of the State Research Institute of Genetics, with the following cultural and morphological characteristics: cell sizes 5 × 3.5 μm, cell shape is ellipsoidal, oval, round, fermentation is carried out in thermostatic rooms at a temperature of 18-20 ° C for 24-28 hours at a moisture content of up to 100%, after which the coffee beans are dried at a temperature of 120-140 ° C in those rostat, and then roasted in a coffee roaster at a temperature of 160-220 ° C for 14-60 minutes.