WO2008029578A1

WO2008029578A1 - Germinated coffee

Info

Publication number: WO2008029578A1
Application number: PCT/JP2007/065205
Authority: WO
Original assignee: Ichikawa, Hiroki
Priority date: 2006-09-05
Filing date: 2007-07-25
Publication date: 2008-03-13

Abstract

Disclosed is a germinated coffee having an excellent balance among nutrient components (particularly amino acid components), mild taste and good flavor, which can be used as a material for a beverage or a processed food. An ordinary fresh coffee bean is germinated by: immersing the coffee bean in water or hot water of 5 to 50˚C until the coffee bean absorbs water in an amount required for the germination of the coffee bean; and draining the immersion water, or retaining the temperature of the water at 20 to 40˚C without conducting any treatment while, if required, spraying water or the like for preventing the coffee bean from dryness. The germinated fresh coffee bean can be stored and distributed in a similar way to that for an ordinary fresh coffee bean by washing the germinated fresh coffee bean with water or hot water to remove any extraneous matter attached to the coffee bean during the germination, and then drying the coffee bean until the water content of the coffee bean is reduced to about 11% or less.

Description

Sprouted coffee technical field

This invention is characterized by the ability to change the components of green coffee beans by germinating common green coffee beans, and also has the characteristics that it is very easy to drink and has a good aroma. The present invention relates to a sprouted rice field that can change its contents by changing the content of moisture to be absorbed during processing.

Background art

Traditionally, Koichihi has removed the pulp of the harvested, dried to a certain degree and roasted and pulverized, or drinks water that has not been roasted or extracted with hot water In addition, foods that are not to be used are used as ingredients for food without roasting and other special treatments such as germination.

In addition, seedlings are sprouting, but they are buried in the soil and are far from edible, and it takes 6 weeks for the sprouting to take place. There are currently no other cases in which fresh coffee beans are germinated in a short time for edible purposes.

An object of the present invention is to provide germinated coffee that has never been performed until now by germinating the coffee beans, and has a nutritional balance and aroma that is easy to drink.

Disclosure of the invention

The germinated coffee of the present invention can be reduced in the germination process when pesticides are used during the cultivation of coffee beans and there is any residue. Ingredients gradually change between water absorption and germination. In the experiment, in warm water germination and Al force liquor germination, the amino acids components asparagine acid, threonine, serine are compared with the coffee beans before germination in comparison with the drawings (Fig. 1) While the content of glutamic acid decreased, 7 "aminobutyric acid and methionine were approximately doubled. In addition to oral isine and lysine, the increase in vitamins niacin was also confirmed. Figure) was also confirmed to improve the balance of amino acid content.

In addition, during germination, coffee beans are easily absorbed and decomposed by the enzymes they possess for the growth of the buds, so it may be easier for humans to absorb than before germination. In addition, with regard to taste, especially in regard to taste, a test with multiple people drinking showed that it was mellow and easy to drink.

In addition, the thin skin called chaff can be easily removed in the washing process after germination, so that the deterioration of taste due to chaff can be suppressed in subsequent roasting.

Brief Description of Drawings

Fig. 1 shows the content of amino acid contained in 100 g of green coffee beans before germination, which is generally distributed, and Fig. 2 shows the content when germinating the same coffee beans. It is.

Fig. 3 is a pie chart of the content ratio of Fig. 1, and Fig. 4 is a pie chart of Fig. 2 with the content ratio.

BEST MODE FOR CARRYING OUT THE INVENTION

The present invention relates to green coffee beans that are generally distributed after removing the fruit pulp after harvesting, but have not been dried at an extremely high temperature when the green beans are dried in the cultivation production area or the like. Although it is possible to use an old harvest year, it is preferable to use fresh green beans with good storage conditions in terms of quality.

Details for carrying out the present invention are as follows.

Place the amount of green coffee beans in a container and add water or additives to 5 ° C to 70 ° C. Necessary water After the water is absorbed by the coffee beans, drain the warm water used for soaking.

At this time, it is not always necessary to remove the hot water used for pulverization, but if it is left for a long period of time, the components contained in the coffee beans may flow out due to germination, resulting in a decrease in components after germination is complete. Therefore, it is preferable to extract.

After draining the hot water, keep the inside of the container at a constant temperature from 5 ° C to 50 ° C, preferably from 20 ° C to 40 ° C for 2 to 24 hours (approximately within 15 hours) In order to avoid drying, germination is observed by occasionally keeping warm while spraying warm water etc., so when germination is confirmed, II remove the sprouted coffee beans from the container, and water and other unwanted items that flowed out during germination Wash off any germs.

At this time, it can generally be removed at the time of roasting, but the thin skin called chaff, which should not be before roasting, is very easy to peel off, so it can be easily removed.

After that, the germinated coffee beans that have been washed with water are dried with a dryer until the moisture content is about 9% to 11%, which is the same as that of general distribution coffee beans, and the germinated coffee beans taken out from the dryer are removed. Used as a roasted or raw drinking or processing material.

Industrial applicability

The germination coffee of the present invention is safer in the germination process compared to ordinary coffee, the safety by removing the deposits due to the purification action, and the drawing (Fig. 3), (Fig. 4) , The balance of the amino acid component due to the nutritional component change 匕 can be confirmed, and in addition to the decisive difference such as excellent absorbency, there are numerous advantages such as good fragrance, mildness of taste, It can be used as a new material that is not found in general coffee when used as a drink or food material, and germinated coffee can also be expected to help maintain health from the viewpoints of ingredients and safety as described above.

Claims

Scope of request Germinated coffee beans, characterized by the ability to germinate common coffee beans and use them as drinks and foods.

Sprouted coffee beans that are used by adding or adhering alkali components, mineral components, amino acids, vitamins, yeasts, health aids, etc. to the moisture used for germination.

Among the amino acid components of general coffee beans produced by conventional treatment methods in cultivated land, etc., especially any or all of aspartic acid and threonine, serine, glutamic acid, etc. are reduced, raminobutyric acid and lysine, Raw germinated coffee beans characterized by an increase in either or all of methionine, mouth isin.

A roasted coffee bean and coffee powder according to claim 1.

Foods and beverages processed using claim 1 as a material.