WO2010038867A1 - 焙煎コーヒー豆及び焙煎コーヒー豆の保存方法 - Google Patents
焙煎コーヒー豆及び焙煎コーヒー豆の保存方法 Download PDFInfo
- Publication number
- WO2010038867A1 WO2010038867A1 PCT/JP2009/067249 JP2009067249W WO2010038867A1 WO 2010038867 A1 WO2010038867 A1 WO 2010038867A1 JP 2009067249 W JP2009067249 W JP 2009067249W WO 2010038867 A1 WO2010038867 A1 WO 2010038867A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- coffee beans
- roasted coffee
- roasted
- fermented
- beans
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/105—Treating in vacuum or with inert or noble gases; Storing in gaseous atmosphere; Packaging
Definitions
- the present invention relates to roasted coffee beans that can be stored for a long time in the air and have improved storage stability.
- the present invention also relates to a method for preserving roasted coffee beans that allows long-term storage of roasted coffee beans in air.
- the fruit of the coffee harvested from the coffee tree is composed of pericarp, flesh, mucilage (pectin layer), inner pericarp (seed coat, parchment), silver skin (silver skin), endosperm, and germ.
- the dry skin also called dry, non-washing
- wet also called flushing
- Regular coffee is made by roasting coffee beans in a roasting machine to produce roasted coffee beans, grinding the roasted coffee beans into powdered coffee, and pouring hot water into this powdered coffee and extracting it Served as a coffee extract.
- the important characteristics in the quality of such coffee are taste and aroma, and since roasting has a great influence on these characteristics, various devices have been devised for the roasting method and its control.
- roasted coffee beans have significant scent scattering and oxidation, and even if the desired roasted coffee beans are obtained, if they are stored immediately without being consumed, the scent becomes scarce and is called an odor. An unpleasant odor (the smell of old beans) is produced, leading to a decrease in coffee quality.
- powdered coffee ground by a coffee mill or the like has a more remarkable flavor deterioration due to air oxidation because the surface area of roasted coffee beans is increased by grinding.
- Patent Document 1 a method for preserving coffee beans
- Patent Document 2 a method for stabilizing the flavor of roasted coffee beans
- JP 2001-112415 A Japanese Patent Publication No. 6-2027
- the object of the present invention is to suppress a change in flavor due to aging and deterioration due to oxidation, without losing the original taste and aroma of coffee, even in a harsh natural environment for coffee beans in the air, It is to provide roasted coffee beans that are good.
- Another object of the present invention is to provide a method for preserving roasted coffee beans in air that can suppress changes over time, particularly flavor changes due to changes over time in air and deterioration due to oxidation. is there.
- ethyl isovalerate is a component that is generated along with the fermentation of coffee beans, and is a component that is resistant to heat and is maintained in coffee beans even after roasting.
- the scent of roasted coffee beans containing ethyl isovalerate is capable of maintaining the coffee-specific scent produced by roasting, that is, the scent component of coffee beans subjected to fermentation treatment is It was found that roasted coffee beans that are susceptible to changes have a function of preventing a decrease in the aroma of the roasted coffee beans and masking the odor. And the roasted coffee beans containing at least a part of roasted coffee beans containing ethyl isovalerate or roasted coffee beans that have been subjected to fermentation treatment contain roasted coffee beans in contact with air It was confirmed that the change in flavor due to changes over time and the deterioration due to oxidation were suppressed even when housed in the container, and the present invention was completed.
- the present invention relates to the following. 1. Roasted coffee beans in a container containing ethyl isovalerate. 2. Roasted coffee beans in a container, including roasted coffee beans containing ethyl isovalerate. 3. 3. The roasted coffee beans in a container according to 1 or 2, wherein the container contains the roasted coffee beans in a state where the roasted coffee beans are in contact with air. 4). The roasted coffee beans in a container according to any one of 1 to 3, wherein the content of ethyl isovalerate is 10 ppb or more based on the total amount of coffee beans. 5). 5.
- a method for producing roasted coffee beans comprising the step of containing roasted coffee beans containing ethyl isovalerate in the roasted coffee beans.
- a method for preserving roasted coffee beans in air comprising roasted coffee beans containing roasted coffee beans containing ethyl isovalerate.
- the roasted coffee beans to be stored for a long time are blended so that ethyl isovalerate is included, for example, the roasted coffee beans to be stored at least part of the ethyl isovalerate
- ethyl isovalerate is included, for example, the roasted coffee beans to be stored at least part of the ethyl isovalerate
- the roasted coffee beans containing the fermented roasted coffee beans obtained by the present invention are not only roasted coffee beans that can be stored for a long period of time, but also the extracted liquid is fermented roasted coffee With the addition of beans, it has a gorgeous top note and body feeling (brightness, volume), and the extract is also less susceptible to changes over time (such as scent scatter and oxidation). There is an advantageous effect.
- ground coffee beans obtained by grinding roasted coffee beans in the air have a significant scent scattering when pulverized, and usually 40-50% of the scent is scattered. Beans have the advantage that even when pulverized in the air, the fragrance is less likely to be scattered, and powder coffee rich in fragrance can be obtained.
- roast coffee beans refers to those subjected to heat treatment called roasting the raw beans of coffee. Roasting causes chemical changes in the ingredients contained in green beans, resulting in the aroma, taste and color of the coffee. Unless otherwise specified, the “roasted coffee beans” of the present invention includes a crushed product of roasted coffee beans (also referred to as “powdered coffee”) for convenience.
- the type of coffee beans is not particularly limited.
- Brazil, Colombia, Tanzania, Mocha, Kilibando, Mandelin, Blue Mountain and the like can be mentioned, and examples of the coffee bean species include Arabica, Robusta, and Riberica.
- One kind of coffee beans may be used, or a plurality of kinds may be blended.
- the roasting method and conditions are not particularly limited, and it is a horizontal (horizontal) drum type such as a direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc.
- a horizontal (horizontal) drum type such as a direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc.
- a device such as vertical (vertical) drum type, vertical rotating bowl type, fluidized bed type, pressure type, etc.
- the roasting degree light, cinnamon, medium, High, City, Full City, French, Italian.
- a horizontal (horizontal) drum opening type, a horizontal (horizontal) drum sealed type or a vertical rotating bowl type is preferable, and a vertical rotating bowl type is more preferable.
- the L value is about 10 to 30, preferably about 10 to 25, particularly preferably about 15 to 25, using the L value obtained by measuring the roasting degree with a color difference meter as an index. It is good to roast. In roasted coffee beans having this roasting degree, the effect of suppressing the oxidation odor (masking) of ethyl isovalerate is remarkably exhibited.
- For the measurement of roasting degree 50% of roasted coffee beans are ground to a particle size of 0.8 to 1.2 mm, the amount of particle size of 0.5 mm or less is 5% or less, and the amount of particle size is 2 mm or more. Is adjusted to 5% or less, and the chaff is appropriately removed. The ground beans are put into a cell, tapped sufficiently, and then measured with a spectroscopic colorimeter. As a spectroscopic colorimeter, SE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. can be used.
- Ethyl isovalerate The present invention is characterized in that the roasted coffee beans contain ethyl isovalerate.
- Ethyl Isovalerate also known as Butanoic acid 3-methyl-ethyl ester, Butyric acid 3-methyl-ethyl ester, Isovaleric acid ethyl ester
- formula (I) It is a compound which exists in fruits, such as a pineapple, a strawberry, and citrus fruits.
- a plant extract containing ethyl isovalerate extracted by an arbitrary method including a known method from a plant containing such can be used as it is, or the extract
- a concentrated or purified product of ethyl isovalerate obtained by concentrating or purifying ethyl isovalerate but if the fruit extract is directly added to the roasted coffee beans, the roasted coffee beans are heated.
- the flavor of the fruit may affect the coffee beverage. Therefore, when using ethyl isovalerate as the fruit extract, concentrate of ethyl isovalerate Alternatively, it is preferable to use a purified product or a synthetic product.
- the present inventors have confirmed through examination that coffee beans subjected to fermentation treatment contain ethyl isovalerate. Since no unfermented coffee beans, roasted coffee beans, or commercially available coffee beverages containing ethyl isovalerate were found, ethyl isovalerate was not fermented. It can be said that it is a compound specifically produced by application.
- the fermented coffee beans (hereinafter referred to as “fermented coffee beans”) are obtained by subjecting the harvested coffee fruit to some fermentation-based processing utilizing the action of microorganisms. Refers to coffee beans containing ethyl isovalerate in a concentration detectable by the following method.
- Fermented coffee beans can be obtained, for example, by any of the following methods. 1) A method of threshing (refining) in a water-washing or non-water-washing method after bringing a microorganism into contact with a fermented coffee fruit for fermentation. 2) A method in which coffee berries after harvesting are dried by sunlight or machine, and then fermented by contacting with microorganisms and threshing (purifying) in a water-washing or non-water-washing method. 3) A method in which coffee berries after harvesting are dried in the sun, fermented by microorganisms, and threshed (purified). 4) Put the harvested coffee fruit into the pulp removal machine and remove the pulp, then put it in the aquarium to remove the mucus attached to the partition, add the assimilation component and ferment the microorganism, then sun or machine How to dry and thresh.
- microorganisms may be performed by artificial addition, or may be performed using microorganisms adhering to the fruit surface or the like.
- the microorganisms include yeast for wine fermentation (for example, Saccharomyces cerevisiae species Lalvin L2323 strain (Setty Company) or CK S102 strain (Bio Springer).
- Saccharomyces yeast, etc. yeast for beer fermentation, yeast for bread fermentation, Lactobacillus, Pediococcus, Oenococcus
- yeast for beer fermentation yeast for bread fermentation
- Lactobacillus Pediococcus
- Oenococcus examples include lactic acid bacteria such as genus (Oenococcus), koji mold for sake, koji mold for shochu, mushroom mold, and other microorganisms (incomplete fungi) belonging to the genus Geotrichum.
- microorganisms belonging to the genus Geotricum include Geotrichum candidum, Geotrichum rectangulatum, Geotrichum klebahnii, Geotrichum sp. (International deposit number: FERM BP-10300) or a variant thereof is preferred.
- These microorganisms belonging to the genus Geotricum can be obtained by isolation from coffee fruit.
- microorganisms can be performed by spraying or spraying microorganisms on coffee fruits or immersing coffee fruits in a suspension containing microorganisms. What is necessary is just to select fermentation conditions suitably according to the selected microorganism.
- the coffee fruit may contain microorganisms belonging to the genus Geotricum and microorganisms belonging to the genus Saccharomyces, so that it is possible to carry out the artificial microbial fermentation such as contacting the microorganisms without performing the microorganism fermentation.
- Fermented coffee beans can also be obtained by controlling the action of microorganisms belonging to the genus Romyces to ferment.
- fermented coffee beans can be artificially produced by the methods 1), 2), 4), etc. (preferably, 1) or 2)), and in Latin America, Africa, Asia, etc.
- fermented coffee beans are produced by using microorganisms attached to the fruit surface while drying the harvested fruits in the sun. You can also.
- the thickness of the fruit pod is set to a certain value or less (for example, 10 cm or less).
- a thin layer for example, 5 cm or less
- thicken it for example, 5-10 cm
- the roasted coffee beans of the present invention contain, as at least a part thereof, the above fermented coffee beans, preferably fermented and roasted coffee beans (hereinafter referred to as “fermented roasted coffee beans”).
- the timing to contain is not limited, for example, a method in which fermented coffee beans are mixed with non-fermented coffee beans to be preserved and then roasted together (pre-blend), or fermented roasted coffee beans are roasted to other roasted coffee beans. The method (after blending) etc. which mix with a green coffee bean are illustrated.
- the roasted fermented coffee beans may be roasted so that the L value is about 16 to 30, preferably about 18 to 22.
- the effect of ethyl isovalerate, which is an active ingredient of the present invention may be hindered by the presence of a cyclic dipeptide or the like produced along with roasting.
- the unique aroma of coffee beans containing ethyl isovalerate or ethyl isovalerate is useful for masking odor. Therefore, the roasted coffee beans of the present invention in which coffee beans containing ethyl isovalerate are mixed as at least a part have little change in coffee aroma even when stored in the air, and can maintain a preferable coffee aroma.
- the content ratio of ethyl isovalerate is determined based on the total amount of roasted coffee beans (that is, isoisoethyl ethyl when the ethyl isovalerate is detected by GC-MS for the roasted coffee beans to be stored).
- the total amount of the roasted coffee beans added is the roasted coffee beans containing ethyl isovalerate.
- the concentration is preferably 10 ppb or more, preferably 30 ppb or more, more preferably 50 ppb or more. If 10 ppb or more is not blended, a sufficient effect is not exerted to suppress the deterioration of the quality of roasted coffee beans during storage in air.
- the storage stability improves, but since the fruit aroma unique to ethyl isovalerate may inhibit the aroma of coffee, the upper limit of ethyl isovalerate is 200 ppb. , Preferably about 160 ppb, particularly preferably about 100 ppb.
- fermented roasted coffee beans may be blended so that the above proportion of ethyl isovalerate is blended, but usually fermented roasted coffee
- the content ratio of the beans is at least 1% by weight, preferably 5% by weight or more of the whole roasted coffee beans (the sum of the weight of roasted coffee beans to be stored and the weight of fermented roasted coffee beans).
- There is no substantial upper limit on the content of fermented roasted coffee beans and it may be 100% by weight and may be roasted coffee beans with excellent storage stability, but from the viewpoint of flavor, roasted coffee that has not been fermented. It is preferable to use it by blending with beans, and the content is preferably 50% by weight or less, more preferably 30% by weight or less.
- the ethyl acetate content is 5 ppm or more, preferably 10 ppm or more, more preferably 20 ppm or more, further preferably 30 ppm or more, particularly preferably 40 ppm or more, and the ethanol content is 500 ppm or more, preferably 600 ppm or more, more preferably 1000 ppm. That's it.
- the ethyl acetate and ethanol content is a value obtained by component analysis of the gas in the head space by putting the fermented roasted coffee beans in a gas chromatography (GC) sample tube as it is without crushing,
- GC analysis conditions are as follows.
- Ethyl acetate and ethanol are components that are hardly detected in green coffee beans that have not been fermented or roasted coffee beans.
- these components are vapor components having a higher vapor pressure than water and easily volatilize.
- ethyl acetate and ethanol are compounds that are specifically produced and contained by performing a fermentation treatment.
- the ethyl acetate and ethanol remaining in the coffee beans are the main aroma components of roasted coffee beans such as furfuryl alcohol, 5-methylfurfural, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine. It also exhibits the effect of suppressing the scattering of phenol, 2-acetylpyrrole and the like. Moreover, when a coffee extract is obtained, ethyl acetate elutes into the extract and exhibits the inherent volatility of ethyl acetate, creating a gorgeous top note. That is, fermented roasted coffee beans enhance the coffee aroma of the coffee extract, and also exhibit the effect of improving the quality of the coffee extract, giving the body a sense of body (brightness, volume).
- the containers roasted coffee beans present invention roasted coffee beans containing ethyl isovalerate above, or roasted coffee beans
- the roasted coffee beans (preferably the fermented roasted coffee beans) containing, in a container, preferably The coffee beans are stored in a container in contact with air.
- roasted coffee beans in the air under good storage conditions, have the advantageous feature of less coffee scent scattering and oxidation during long-term storage, even under harsh conditions.
- air means oxygen-containing air.
- the amount is such that roasted coffee beans are oxidatively deteriorated (for example, 10 v / v% or more, preferably 15 v / v relative to the total amount of air) % Of oxygen), and “storage in the air” means 1 to 6 months, preferably 1 to 3 months, more preferably 1 to 1 in an air atmosphere containing oxygen. A state that is stored for about a month.
- roasted coffee beans in a container stored in a container in contact with air means, for example, roasted or roasted beans from coffee beans retailers, coffee shops or homes, nitrogen substitution, vacuum, etc. Without taking any special measures, the product is stored in a container (eg, bag, can, bottle, etc.) that is stored in contact with air.
- a roasted coffee bean that has been marketed after being purged with nitrogen, evacuated, etc., opened at home, and placed in a storage container (eg, bag, can, bottle, etc.) that comes into contact with the air is also used in the present invention.
- roasted coffee beans in a container accommodated in a container in contact with air The container of the present invention is not limited to a sealed container.
- the roasted coffee beans in a container those which are not pulverized beans and powdered coffee obtained by pulverizing roasted coffee beans into granules or powders are applicable.
- the method for producing the powdered coffee is not particularly limited, and may be pulverized by a known coffee mill, grinder, mortar, stone mill or the like.
- powdered coffee there is a problem that most of the aroma of the coffee is scattered at the time of pulverization and the quality deterioration due to air oxidation is accelerated due to the increase in the surface area due to pulverization.
- the decoction of coffee is less likely to deteriorate as described above during and after pulverization.
- the timing of mixing the fermented roasted coffee beans is arbitrary, but in the case of powdered coffee, from the viewpoint of suppressing deterioration in quality at the time of pulverization, the pulverization process is performed after mixing before pulverization. Is preferred.
- the powdered coffee obtained in this way has a fragrant powdered coffee that is not present in the past because the fragrance scattering during and after pulverization is suppressed and the oxidation is low.
- Example 1 Production of fermented coffee beans
- Fermented coffee beans have the following steps; 1) Steam treatment process for steaming coffee fruits at 90-110 ° C. for 15-30 seconds, 2) cooling to 30-40 ° C., 3) pH adjustment step of adding 0.05 to 0.5% by weight of adipic acid or lactic acid per weight of coffee fruit to adjust pH of coffee fruit epidermis to pH 3 to 4, 4) A microorganism attaching step for attaching fermentation microorganisms simultaneously with or after the pH adjusting step, 5) 30 to 40 ° C., 48 to 72 hours cultivation process, 6) A drying process for drying the coffee fruit after culturing, 7) It was manufactured through a separation and purification process in which coffee pulp was separated from coffee seeds to obtain fermented coffee beans.
- process 2 100 kg of fresh coffee fruit (Brazilian Arabica) was prepared, and the above step 1) was performed at a temperature of 100 ° C. and a processing time of 20 seconds using a speed-adjustable conveyor provided with a tunnel-type steam introduction part. . Then, it cooled rapidly to 40 degreeC with ventilation (process 2)).
- a yeast solution by adding 200 g of water to 50 g of dry cells of Lalvin EC1118 strain (Saccharomyces bayanus), a yeast for wine fermentation, per 100 kg of coffee fruit, and 100 g of adipic acid per coffee fruit. adhesion amount of yeast was added as uniformly simultaneously becomes 1.0 ⁇ 10 6 ⁇ 7 cells (step 3), 4)). This was left to stand at 35 ° C.
- Step 5) this was roasted into a medium roast (L value: 20.5) with a horizontal (horizontal) drum type roasting machine (hot air type) to obtain fermented roasted coffee beans (Sample 1) .
- step 2 1000 g of fresh coffee fruit is prepared, steam treatment in step 1) is 100 ° C., 15 seconds, the microorganism in step 3) is lactic acid bacteria for yogurt (Lacto Baccillus Acidophilus), and the amount of lactic acid bacteria attached per coffee fruit Fermented roasted coffee beans were obtained in the same manner as Sample 1 except that 1.0 ⁇ 10 7 to 8 cells and adipic acid was not used (Sample 2).
- lactic acid bacteria for yogurt were replaced with mold for shochu (Aspergillus kawachii), and the amount of mold attached per coffee fruit was 1.0 ⁇ 10 3 to 4 cells. Sample 3).
- Samples 1 to 3 contained 65, 63, and 68 ppm of ethyl acetate, and 3100, 3200, and 630 ppm of ethanol, respectively.
- the analysis conditions for GC are as follows. (GC analysis conditions) ⁇ Device: Agilent 7694 HeadspaceSampler (Agilent Technologies) Agilent 6890 GC System (Agilent Technologies) ⁇ Column: HP-INNOWAX (60 mm x inner diameter 0.25 mm x membrane pressure 0.25 ⁇ m) ⁇ Temperature: 40 °C hold for 4 minutes, temperature rise to 220 °C at 3 °C / minute, hold at 230 °C for 30 minutes ⁇ Detector: MSD, FID
- Example 2 Production of fermented coffee beans (2)
- green coffee beans are usually refined from coffee berries using a washing method. That is, after putting the harvested fruit in the aquarium to remove impurities, put it in the pulp removal machine to remove the pulp, put it in the aquarium again to remove the mucus attached to the partition, then dry it with sun or machine and thresh The method to be adopted is adopted. This is a method that is inevitably adopted because the cultivation area has no place to spread and dry the fruits after harvesting on the slope of the mountain.
- non-washing also called natural refining
- Example 3 Preservation test of roasted coffee beans (1) 1. Sensory Evaluation of Roasted Coffee Beans
- Brazilian Arabica coffee beans are roasted coffee beans that have been roasted in a horizontal (horizontal) drum-type roasting machine (hot air type) (L value: 19.5).
- Ethanol solution of ethyl herbate manufactured by Tokyo Chemical Industry Co., Ltd. was added so that the content of ethyl isovalerate with respect to the total amount of roasted coffee beans was 10, 30, 50, 100, 200 ppb (v / w), respectively ( 10ppb-added product, 30ppb-added product, 50ppb-added product, 100ppb-added product, and 200ppb-added product, respectively).
- the mixture was stirred for about 20 minutes while being heated on a hot plate at about 100 ° C., and the heating and stirring was terminated when the weight of the roasted coffee beans became substantially the same as before the addition of the ethanol solution.
- 120 g of this roasted coffee bean was put into an aluminum pouch (product name: Rami Zip AL-12) with a capacity of about 300 mL, and a storage test was conducted with the empty space reduced as much as possible. The air in the aluminum pouch is about 20 mL.
- the storage test was performed in a refrigerated storage (5 ° C.), a 37 ° C. constant temperature layer, and a 55 ° C. constant temperature layer.
- roasted coffee beans containing ethyl isovalerate or roasted coffee beans of control (additive-free product) (stored at 5 ° C. (storage for 3 weeks) and stored at 55 ° C. Product (storage for 1 week)) was obtained coffee extract and cup test.
- the coffee extract is ground with a commercially available coffee mill (trade name “BONMAC”, model number “BM570N”) (after grinding the coffee mill dial to “medium”), and then 5 g of ground coffee powder (coffee powder) ) was extracted by a conventional method using 65 g of boiling water, and sensory evaluation (cup test) was conducted by four professional panelists.
- Evaluation was made with respect to the preference (coffee aroma and strength of the coffee's rich taste) when compared with the control using a coffee extract obtained from roasted coffee beans (free additive) before storage. Evaluation was made by the point method, and the average score was calculated. In addition, the strength of taste (deterioration odor; strength of oxidized odor, astringent taste of the back mouth) due to deterioration of roasted coffee beans was evaluated by a four-point method, and the average score was calculated.
- Table 3 shows the results of deterioration odor.
- Table 3 shows the results of deterioration odor.
- Table 3 shows the results of deterioration odor.
- Table 3 shows the results of deterioration odor.
- Table 3 shows the results of deterioration odor.
- Table 3 shows the results of deterioration odor.
- Table 3 shows the results of deterioration odor.
- Table 3 shows the results of deterioration odor.
- Example 4 Preservation test of roasted coffee beans (2) 1. Sensory evaluation of roasted coffee beans Examples of roasted coffee beans made from Brazilian Arabica coffee beans that were roasted in a horizontal (horizontal) drum-type roasting machine (hot air type) (L value: 20.0) The fermented roasted coffee beans (Sample 1) produced in No. 1 were blended so as to be 1, 5, and 30% by weight based on the total amount of coffee beans (1% blended product, 5% blended product, 30% blended respectively) Called goods). 120 g of roasted coffee beans containing this fermented roasted coffee bean was placed in an aluminum pouch (product name: Lami Zip AL-12) with a capacity of about 300 mL, and a storage test was performed with the empty space reduced as much as possible.
- an aluminum pouch product name: Lami Zip AL-12
- the air in the aluminum pouch is about 20 mL.
- the storage test was performed in a refrigerated storage (5 ° C.), a 37 ° C. constant temperature layer, and a 55 ° C. constant temperature layer. In addition, as a control, a storage test was similarly conducted for those not containing fermented roasted coffee beans (additive-free product).
- ethyl isovalerate in coffee beans was detected by the following method. First, after pulverizing 5 g of green coffee beans with medium grinding, 50 mL of distilled water was added and steam distilled to obtain 100 mL of a distillate. The distillate was placed in a separatory funnel, 25 g of sodium chloride and 50 mL of diethyl ether were added, Shake for 20 minutes. The diethyl ether layer is recovered, and only the aqueous layer is placed in a separatory funnel, 50 mL of diethyl ether is added again, shaken for 20 minutes, and then only the diethyl ether layer is recovered.
- ethyl isovalerate in 1% blended product, 5% blended product, and 30% blended product were 6.5, 39, and 152 ppb (v / w), respectively, based on the total amount of coffee beans.
- the pouch was opened, and the fragrance in the pouch was evaluated by a four-point method for the presence or absence of deterioration odor (strength of oxidized odor) due to storage by four specialist panelists, and the average score was calculated.
- roasted coffee beans containing the above fermented coffee beans (containing ethyl isovalerate) or roasted coffee beans of control (additive-free) stored at 5 ° C and stored at 55 ° C
- a coffee extract was obtained from a preserved product (save days 6 days)) and cup-tested.
- the coffee extract is ground with a commercially available coffee mill (trade name “BONMAC”, model number “BM570N”) (after grinding the coffee mill dial to “medium”), and then 5 g of ground coffee powder (coffee powder) ) was extracted by a conventional method using 65 g of boiling water, and sensory evaluation (cup test) was conducted by four professional panelists.
- Evaluation was made with respect to the preference (coffee aroma and strength of the coffee's rich taste) when compared with the control using a coffee extract obtained from roasted coffee beans (free additive) before storage. Evaluation was made by the point method, and the average score was calculated. In addition, the strength of taste (deterioration odor; strength of oxidized odor, astringent taste of the back mouth) due to deterioration of roasted coffee beans was evaluated by a four-point method, and the average score was calculated.
- Table 6 shows the results of deterioration odor.
- Table 6 shows the results of deterioration odor.
- Table 6 shows the results of deterioration odor.
- Table 6 shows the results of deterioration odor.
- Table 6 shows the results of deterioration odor.
- Table 6 shows the results of deterioration odor.
- Table 6 shows the results of deterioration odor.
- Table 6 shows the results of deterioration odor.
- Table 6 shows the results of deterioration odor.
- the 1% blended product has a reduced odor compared to the additive-free product, and the 5% blended product hardly feels the degraded odor, especially the 30% blended product does not feel the degraded odor. It was evaluated.
- the fermented roasted coffee beans are contained in an amount of 1% by weight or more, preferably ethyl isovalerate so that ethyl isovalerate is contained in an amount of 10 ppb or more. It is understood that 5% by weight or more of the fermented roasted coffee beans may be blended so that 30 ppb or more is included.
- Embodiment 5 FIG. Preservation test of roasted coffee beans (3)
- the roasted coffee beans used in Example 4 were 30% by weight of fermented roasted coffee beans (Sample 4) produced in Example 2 with respect to the total amount of coffee beans (ethyl isovalerate content relative to the total amount of coffee beans: 10 .2 ppb).
- a storage test was conducted at 55 ° C. in the same manner as in Example 4.
- roasted coffee beans not containing fermented coffee beans ethyl isovalerate content: 0 ppb based on the total amount of coffee beans
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Description
1.イソ吉草酸エチルを含有する、容器入り焙煎コーヒー豆。
2.イソ吉草酸エチルを含有する焙煎コーヒー豆を含む、容器入り焙煎コーヒー豆。
3.容器が、焙煎コーヒー豆と空気が接触する状態で焙煎コーヒー豆を収容するものである、1又は2に記載の容器入り焙煎コーヒー豆。
4.イソ吉草酸エチルの含有割合が、コーヒー豆の全量に対して10ppb以上である、1~3のいずれか1項に記載の容器入り焙煎コーヒー豆。
5.イソ吉草酸エチルを含有する焙煎コーヒー豆が、醗酵かつ焙煎処理された醗酵焙煎コーヒー豆である、1~4のいずれか1項に記載の容器入り焙煎コーヒー豆。
6.醗酵焙煎コーヒー豆の含有割合が、コーヒー豆の全量に対して1重量%以上である、5に記載の容器入り焙煎コーヒー豆。
7.醗酵焙煎コーヒー豆の含有割合が、コーヒー豆の全量に対して50重量%以下である、5又は6に記載の容器入り焙煎コーヒー豆。
8.醗酵焙煎コーヒー豆が、酢酸エチルを5ppm以上及び/又はエタノールを500ppm以上含有するコーヒー豆である、5~7のいずれか1項に記載の容器入り焙煎コーヒー豆。
9.焙煎コーヒー豆に、イソ吉草酸エチルを含有する焙煎コーヒー豆を含有させる工程を含む、焙煎コーヒー豆の製造方法。
10.焙煎コーヒー豆に、イソ吉草酸エチルを含有する焙煎コーヒー豆を含有させることを特徴とする、空気中で焙煎コーヒー豆を保存する方法。
本発明でいう「焙煎コーヒー豆」とは、コーヒーの生豆に対して焙煎と呼ばれる加熱処理を施したものをいう。焙煎によって生豆に含まれている成分が化学変化を起こし、その結果、コーヒーの香りや味、色などが醸し出される。本発明の「焙煎コーヒー豆」には、特段の記載がない限り、便宜上、焙煎コーヒー豆の粉砕物(「粉末コーヒー」とも表記する)も含むものとする。
本発明では、上記焙煎コーヒー豆に、イソ吉草酸エチルを含有させることを特徴とする。イソ吉草酸エチル(Ethyl Isovalerate)(別名:Butanoic acid 3-methyl- ethyl ester、Butyric acid 3-methyl- ethyl ester、Isovaleric acid ethyl esterとも表記される)は、下記式(I)
まず、コーヒー生豆5gを中挽きで粉砕した後、蒸留水50mLを加えて水蒸気蒸留し、留液100mLを得、その留液を分液ロートに入れ、塩化ナトリウム25g及びジエチルエーテル50mLを加え、20分間振とうする。ジエチルエーテル層を回収し、水層のみ分液ロートに入れ、再度、ジエチルエーテル50mLを加え、20分間振とう後、ジエチルエーテル層のみ回収する。得られたジエチルエーテル層計100mLを分液ロートに戻し、蒸留水50mLで分液ロートを共洗いした後、ジエチルエーテル層のみ回収し、硫酸ナトリウム30gを加え、脱水を行い、KD(クデルナーダーニッシュ)濃縮法により1mLまで濃縮した後、GC-MSに導入してイソ吉草酸エチルを検出する。GC-MS条件は以下の通り。
・装置:Agilent社製 6890N(GC)+5973inert(MS)
・カラム:GERSTEL社製 MACH HP-INNOWAX(10m*0.20mm*0.20μm)
・カラム温度 :40℃(3min)-50℃/min-250℃(10min)
・キャリアガス:He
・注入口温度:250℃
・トランスファーライン:250℃
・イオン源温度:230℃
・Scan Parameter:m/z=35~350
・SIM Parameter :m/z=70,88,102
1)収穫後のコーヒー果実に微生物を接触させて醗酵させた後、水洗式又は非水洗式に脱穀(精製)する方法。
2)収穫後のコーヒー果実を天日又は機械で乾燥させた後、微生物を接触させて醗酵させ、水洗式又は非水洗式に脱穀(精製)する方法。
3)収穫後のコーヒー果実を天日で乾燥させるとともに微生物醗酵させ、脱穀(精製)する方法。
4)収穫したコーヒー果実を果肉除去機に入れて果肉を除去した後、水槽に入れてパーティメントに付いた粘液を取り除くとともに、資化成分を添加して微生物醗酵させ、その後天日又は機械で乾燥させ脱穀する方法。
・装置:Agilent 7694 HeadspaceSampler (Agilent Technologies社製)
Agilent 6890 GC System (Agilent Technologies社製)
・カラム:HP-INNOWAX(60mm×内径0.25mm×膜圧0.25μm)
・温度:40℃4分保持、3℃/分で220℃まで昇温、230℃30分保持
・検出器:MSD,FID
本発明では、上記のイソ吉草酸エチルを含む焙煎コーヒー豆、或いは当該焙煎コーヒー豆(好ましくは醗酵焙煎コーヒー豆)を含む焙煎コーヒー豆を、容器中、好ましくは、当該コーヒー豆が空気と接触する状態で容器に収容した形態とする。良好な保存条件下ではもちろんのこと、空気中という焙煎コーヒー豆には過酷な条件であっても長期間の保存中にコーヒーの香りの飛散や酸化が少ないという有利な特徴がある。
醗酵コーヒー豆は、以下の工程;
1)コーヒー果実に対し90~110℃、15~30秒で蒸気処理を行う蒸気処理工程、
2)30~40℃に冷却する工程、
3)アジピン酸又は乳酸をコーヒー果実重量当たり0.05~0.5重量%添加し、コーヒー果実の表皮のpHをpH3~4に調整するpH調整工程、
4)pH調整工程と同時もしくは後に、醗酵用微生物を付着させる微生物付着工程、
5)30~40℃、48~72時間の培養工程、
6)培養後のコーヒー果実を乾燥する乾燥工程、
7)コーヒー種子からコーヒー果肉を分離して醗酵コーヒー豆を得る、分離精製工程
を経て製造された。
(GC分析条件)
・装置:Agilent 7694 HeadspaceSampler (Agilent Technologies社製)
Agilent 6890 GC System (Agilent Technologies社製)
・カラム:HP-INNOWAX(60mm×内径0.25mm×膜圧0.25μm)
・温度:40℃4分保持、3℃/分で220℃まで昇温、230℃30分保持
・検出器:MSD,FID
グァテマラでは、通常、水洗式でコーヒー果実からコーヒー生豆を精製している。すなわち、収穫した果実を水槽に入れて不純物を取り除いた後、果肉除去機に入れて果肉を除去し、再度水槽に入れてパーティメントに付いた粘液を取り除き、その後天日又は機械で乾燥させ脱穀する方法を採用している。これは、栽培地が山の斜面で収穫後に果実を広げて干す場所がないため、必然的に取り入れられる方法である。
1.焙煎コーヒー豆の官能評価
ブラジル産アラビカ種のコーヒー豆を水平(横)ドラム型の焙煎機(熱風式)で中煎り(L値:19.5)にした焙煎コーヒー豆に、イソ吉草酸エチル(東京化成工業製)のエタノール溶液を、焙煎コーヒー豆の全量に対するイソ吉草酸エチルの含量が、10、30、50、100、200ppb(v/w)となるように各々添加した(それぞれ10ppb添加品、30ppb添加品、50ppb添加品、100ppb添加品、200ppb添加品という)。常温にて数分間攪拌した後に、約100℃のホットプレート上で加熱しながら20分間程度攪拌し、焙煎コーヒー豆の重量がエタノール溶液添加前とほぼ同一になったところで加熱攪拌を終了した。この焙煎コーヒー豆120gを約300mL容量のアルミパウチ(製品名:ラミジップAL-12)に入れ、空寸を出来るだけ減らして保存試験を行った。アルミパウチ内の空気は約20mLである。保存試験は、冷蔵保存(5℃)、37℃恒温層、55℃恒温層にて行った。また、対照として、イソ吉草酸を添加していないもの(無添加品)について同様に保存試験を行った。保存後にパウチを開封し、パウチ内の香りについて、専門パネラー4名で劣化臭の有無(酸化臭の強さ)について4点法で評価し、その平均点を算出した。
次に、上記のイソ吉草酸エチルを含有する焙煎コーヒー豆又は対照(無添加品)の焙煎コーヒー豆(5℃の保存品(保存3週間)及び55℃の保存品(保存1週間))からコーヒー抽出液を得、カップテストした。コーヒー抽出液は、市販のコーヒーミル(商品名「BONMAC」、型番「BM570N」)で中挽き(コーヒーミルのダイヤルを「中」に合わせて粉砕)した後、5gの粉砕したコーヒー粉(粉末コーヒー)に65gの沸騰水を用いて常法により抽出し、専門パネラー4名で官能評価(カップテスト)した。評価は、保存前の焙煎コーヒー豆(無添加品)より得たコーヒー抽出液を対照とし、対照と比較した場合の好ましさ(コーヒーの香り及びコーヒーのコク味の強さ)について、5点法で評価し、その平均点を算出した。また、焙煎コーヒー豆の劣化に起因する味(劣化臭;酸化臭の強さ、後口の収斂味)の強さについて4点法で評価し、その平均点を算出した。
1.焙煎コーヒー豆の官能評価
ブラジル産アラビカ種のコーヒー豆を水平(横)ドラム型の焙煎機(熱風式)で中煎り(L値:20.0)にした焙煎コーヒー豆に、実施例1で製造した醗酵焙煎コーヒー豆(試料1)を、コーヒー豆の全量に対し、1、5、30重量%となるように配合した(それぞれ1%配合品、5%配合品、30%配合品という)。この醗酵焙煎コーヒー豆を含む焙煎コーヒー豆120gを約300mL容量のアルミパウチ(製品名:ラミジップAL-12)に入れ、空寸を出来るだけ減らして保存試験を行った。アルミパウチ内の空気は約20mLである。保存試験は、冷蔵保存(5℃)、37℃恒温層、55℃恒温層にて行った。また、対照として、醗酵焙煎コーヒー豆を配合しないもの(無添加品)について同様に保存試験を行った。
(GC-MS条件)
・装置:Agilent社製 6890N(GC)+5973inert(MS)
・カラム:GERSTEL社製 MACH HP-INNOWAX(10m*0.20mm*0.20μm)
・カラム温度 :40℃(3min)-50℃/min-250℃(10min)
・キャリアガス:He
・注入口温度:250℃
・トランスファーライン:250℃
・イオン源温度:230℃
・Scan Parameter:m/z=35~350
・SIM Parameter :m/z=70,88,102
次に、上記の醗酵コーヒー豆(イソ吉草酸エチルを含有)を含む焙煎コーヒー豆又は対照(無添加品)の焙煎コーヒー豆(5℃の保存品及び55℃の保存品(保存日数6日間))からコーヒー抽出液を得、カップテストした。コーヒー抽出液は、市販のコーヒーミル(商品名「BONMAC」、型番「BM570N」)で中挽き(コーヒーミルのダイヤルを「中」に合わせて粉砕)した後、5gの粉砕したコーヒー粉(粉末コーヒー)に65gの沸騰水を用いて常法により抽出し、専門パネラー4名で官能評価(カップテスト)した。評価は、保存前の焙煎コーヒー豆(無添加品)より得たコーヒー抽出液を対照とし、対照と比較した場合の好ましさ(コーヒーの香り及びコーヒーのコク味の強さ)について、5点法で評価し、その平均点を算出した。また、焙煎コーヒー豆の劣化に起因する味(劣化臭;酸化臭の強さ、後口の収斂味)の強さについて4点法で評価し、その平均点を算出した。
実施例4で用いた焙煎コーヒー豆に、実施例2で製造した醗酵焙煎コーヒー豆(試料4)をコーヒー豆の全量に対し、30重量%(コーヒー豆全量に対するイソ吉草酸エチル含量:10.2ppb)となるように配合した。実施例4と同様に55℃にて保存試験を行った。また、対照として、醗酵コーヒー豆を配合しない焙煎コーヒー豆(コーヒー豆全量に対するイソ吉草酸エチル含量:0ppb)も保存試験を行った。
Claims (10)
- イソ吉草酸エチルを含有する、容器入り焙煎コーヒー豆。
- イソ吉草酸エチルを含有する焙煎コーヒー豆を含む、容器入り焙煎コーヒー豆。
- 容器が、焙煎コーヒー豆と空気が接触する状態で焙煎コーヒー豆を収容するものである、請求項1又は2に記載の容器入り焙煎コーヒー豆。
- イソ吉草酸エチルの含有割合が、コーヒー豆の全量に対して10ppb以上である、請求項1~3のいずれか1項に記載の容器入り焙煎コーヒー豆。
- イソ吉草酸エチルを含有する焙煎コーヒー豆が、醗酵かつ焙煎処理された醗酵焙煎コーヒー豆である、請求項1~4のいずれか1項に記載の容器入り焙煎コーヒー豆。
- 醗酵焙煎コーヒー豆の含有割合が、コーヒー豆の全量に対して1重量%以上である、請求項5に記載の容器入り焙煎コーヒー豆。
- 醗酵焙煎コーヒー豆の含有割合が、コーヒー豆の全量に対して50重量%以下である、請求項5又は6に記載の容器入り焙煎コーヒー豆。
- 醗酵焙煎コーヒー豆が、酢酸エチルを5ppm以上及び/又はエタノールを500ppm以上含有するコーヒー豆である、請求項5~7のいずれか1項に記載の容器入り焙煎コーヒー豆。
- 焙煎コーヒー豆に、イソ吉草酸エチルを含有する焙煎コーヒー豆を含有させる工程を含む、焙煎コーヒー豆の製造方法。
- 焙煎コーヒー豆に、イソ吉草酸エチルを含有する焙煎コーヒー豆を含有させることを特徴とする、空気中で焙煎コーヒー豆を保存する方法。
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US13/122,044 US20110250339A1 (en) | 2008-10-02 | 2009-10-02 | Roasted coffee beans and a method of storing roasted coffee beans |
ES09817899T ES2412266T3 (es) | 2008-10-02 | 2009-10-02 | Granos de café tostados y método de almacenamiento de granos de café tostados |
JP2010531928A JP5529744B2 (ja) | 2008-10-02 | 2009-10-02 | 焙煎コーヒー豆及び焙煎コーヒー豆の保存方法 |
BRPI0920760-0A BRPI0920760A2 (pt) | 2008-10-02 | 2009-10-02 | Grãos de café torrados e um método para a armazenagem de grãos de café torrados |
CN200980147528.9A CN102227169B (zh) | 2008-10-02 | 2009-10-02 | 烘焙咖啡豆及烘焙咖啡豆的保存方法 |
EP09817899.9A EP2335490B1 (en) | 2008-10-02 | 2009-10-02 | Roasted coffee beans and a method of storing roasted coffee beans |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008257179 | 2008-10-02 | ||
JP2008-257179 | 2008-10-02 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2010038867A1 true WO2010038867A1 (ja) | 2010-04-08 |
Family
ID=42073624
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2009/067249 WO2010038867A1 (ja) | 2008-10-02 | 2009-10-02 | 焙煎コーヒー豆及び焙煎コーヒー豆の保存方法 |
Country Status (8)
Country | Link |
---|---|
US (1) | US20110250339A1 (ja) |
EP (1) | EP2335490B1 (ja) |
JP (1) | JP5529744B2 (ja) |
CN (1) | CN102227169B (ja) |
BR (1) | BRPI0920760A2 (ja) |
ES (1) | ES2412266T3 (ja) |
TW (1) | TWI483682B (ja) |
WO (1) | WO2010038867A1 (ja) |
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011096283A1 (ja) * | 2010-02-08 | 2011-08-11 | サントリーホールディングス株式会社 | コーヒーアロマ含有組成物 |
WO2011108631A1 (ja) * | 2010-03-03 | 2011-09-09 | サントリーホールディングス株式会社 | カフェインレスコーヒー |
US20150272155A1 (en) * | 2012-09-06 | 2015-10-01 | Mycotechnology, Inc. | Method of Myceliating Coffee |
WO2018038047A1 (ja) * | 2016-08-22 | 2018-03-01 | サントリーホールディングス株式会社 | 脂肪酸メチルエステル高含有コーヒー豆 |
KR101837956B1 (ko) | 2016-12-13 | 2018-03-13 | 롯데푸드 주식회사 | 최적의 품질을 유지하기 위한 커피 생두 보관 방법 |
US10010103B2 (en) | 2016-04-14 | 2018-07-03 | Mycotechnology, Inc. | Methods for the production and use of myceliated high protein food compositions |
US10231469B2 (en) | 2014-03-15 | 2019-03-19 | Mycotechnology, Inc. | Myceliated products and methods for making myceliated products from cacao and other agricultural substrates |
US10709157B2 (en) | 2014-08-26 | 2020-07-14 | Mycotechnology, Inc. | Methods for the production and use of mycelial liquid tissue culture |
US10806101B2 (en) | 2016-04-14 | 2020-10-20 | Mycotechnology, Inc. | Methods for the production and use of myceliated high protein food compositions |
US10980257B2 (en) | 2015-02-26 | 2021-04-20 | Myco Technology, Inc. | Methods for lowering gluten content using fungal cultures |
US11166477B2 (en) | 2016-04-14 | 2021-11-09 | Mycotechnology, Inc. | Myceliated vegetable protein and food compositions comprising same |
WO2021235183A1 (ja) * | 2020-05-18 | 2021-11-25 | サントリーホールディングス株式会社 | アルコール含有コーヒー生豆の製造方法 |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SMP201200046B1 (it) * | 2012-10-24 | 2015-07-09 | Caffemotive Srl | Un metodo per la produzione di una compressa di unprodotto macinato in polvere per l'estrazione di bevande nonchè compressa ottenibile con tale metodo |
KR101492174B1 (ko) * | 2013-01-24 | 2015-02-10 | 주식회사 코시스바이오 | 홍국균을 이용하여 발효시킨 커피 생두 발효물을 포함하는 항염증 및 면역증진용 조성물 |
WO2014177666A1 (en) * | 2013-05-03 | 2014-11-06 | Chr. Hansen A/S | Enhancement of coffee quality and flavor by using pichia kluyveri yeast starter culture for coffee fermentation |
US10314319B2 (en) * | 2013-11-20 | 2019-06-11 | 2266170 Ontario Inc. | Method and apparatus for accelerated or controlled degassing of roasted coffee |
HK1204422A2 (en) * | 2014-09-29 | 2015-11-13 | Bolaven Farms Ltd | Improved coffee cherry processing |
CN105961751A (zh) * | 2016-05-25 | 2016-09-28 | 四川啡诺奇食品有限公司 | 花语燃脂咖啡 |
CN106173119A (zh) * | 2016-06-30 | 2016-12-07 | 四川啡诺奇食品有限公司 | 天然养生蔬果咖啡及其制备方法 |
CN106173120A (zh) * | 2016-07-12 | 2016-12-07 | 四川啡诺奇食品有限公司 | 天然茶咖啡及其制备方法 |
CN107223746A (zh) * | 2017-07-28 | 2017-10-03 | 云南肆只猫实业有限公司 | 一种发酵型咖啡豆及其加工方法和速溶咖啡 |
CN111248327B (zh) * | 2020-01-19 | 2022-09-20 | 北京工商大学 | 一种利用大豆提取物提高咖啡豆品质的加工方法及咖啡豆 |
CN112841370A (zh) * | 2021-01-28 | 2021-05-28 | 寻甸牧工商茶叶进出口有限公司 | 一种澄清、透亮速溶咖啡的生产方法 |
CN115053934A (zh) * | 2022-06-28 | 2022-09-16 | 中国热带农业科学院香料饮料研究所 | 一种咖啡及其加工方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH062027B2 (ja) | 1986-04-09 | 1994-01-12 | 理研ビタミン株式会社 | コ−ヒ−の風味安定化法 |
WO2005029969A1 (ja) * | 2003-09-25 | 2005-04-07 | Suntory Limited | コーヒー生豆の処理方法 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4867992A (en) * | 1987-03-16 | 1989-09-19 | General Foods Corporation | Natural coffee flavor by fermentation |
TW200719833A (en) * | 2005-03-24 | 2007-06-01 | Suntory Ltd | Novel microorganism and method of processing fresh coffee beans by using the same |
BRPI0611411A2 (pt) * | 2005-05-25 | 2010-09-08 | Suntory Ltd | método de tratamento de grãos de café verde sob regulação de ph |
-
2009
- 2009-10-02 ES ES09817899T patent/ES2412266T3/es active Active
- 2009-10-02 WO PCT/JP2009/067249 patent/WO2010038867A1/ja active Application Filing
- 2009-10-02 US US13/122,044 patent/US20110250339A1/en not_active Abandoned
- 2009-10-02 EP EP09817899.9A patent/EP2335490B1/en not_active Not-in-force
- 2009-10-02 JP JP2010531928A patent/JP5529744B2/ja active Active
- 2009-10-02 BR BRPI0920760-0A patent/BRPI0920760A2/pt not_active IP Right Cessation
- 2009-10-02 CN CN200980147528.9A patent/CN102227169B/zh not_active Expired - Fee Related
- 2009-10-02 TW TW098133605A patent/TWI483682B/zh not_active IP Right Cessation
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH062027B2 (ja) | 1986-04-09 | 1994-01-12 | 理研ビタミン株式会社 | コ−ヒ−の風味安定化法 |
WO2005029969A1 (ja) * | 2003-09-25 | 2005-04-07 | Suntory Limited | コーヒー生豆の処理方法 |
Non-Patent Citations (2)
Title |
---|
GERHARD, F. ET AL.: "Differences in chemical composition of electronically sorted green coffee beans.", COLLOQUE SCIENTIFIQUE INTERNATIONAL SUR LE CAFE, vol. 18TH, 1999, pages 35 - 42, XP008137466 * |
See also references of EP2335490A4 |
Cited By (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011096283A1 (ja) * | 2010-02-08 | 2011-08-11 | サントリーホールディングス株式会社 | コーヒーアロマ含有組成物 |
EP2534955A1 (en) * | 2010-02-08 | 2012-12-19 | Suntory Holdings Limited | Coffee aroma-containing composition |
EP2534955A4 (en) * | 2010-02-08 | 2014-12-31 | Suntory Beverage & Food Ltd | COMPOSITION CONTAINING COFFEE AROMA |
WO2011108631A1 (ja) * | 2010-03-03 | 2011-09-09 | サントリーホールディングス株式会社 | カフェインレスコーヒー |
JPWO2011108631A1 (ja) * | 2010-03-03 | 2013-06-27 | サントリー食品インターナショナル株式会社 | カフェインレスコーヒー |
JP5918692B2 (ja) * | 2010-03-03 | 2016-05-18 | サントリー食品インターナショナル株式会社 | カフェインレスコーヒー |
US20150272155A1 (en) * | 2012-09-06 | 2015-10-01 | Mycotechnology, Inc. | Method of Myceliating Coffee |
US10231469B2 (en) | 2014-03-15 | 2019-03-19 | Mycotechnology, Inc. | Myceliated products and methods for making myceliated products from cacao and other agricultural substrates |
US11992025B2 (en) | 2014-03-15 | 2024-05-28 | Mycotechnology, Inc. | Myceliated products and methods for making myceliated products from cacao and other agricultural substrates |
US10709157B2 (en) | 2014-08-26 | 2020-07-14 | Mycotechnology, Inc. | Methods for the production and use of mycelial liquid tissue culture |
US10980257B2 (en) | 2015-02-26 | 2021-04-20 | Myco Technology, Inc. | Methods for lowering gluten content using fungal cultures |
US11166477B2 (en) | 2016-04-14 | 2021-11-09 | Mycotechnology, Inc. | Myceliated vegetable protein and food compositions comprising same |
US10010103B2 (en) | 2016-04-14 | 2018-07-03 | Mycotechnology, Inc. | Methods for the production and use of myceliated high protein food compositions |
US11950607B2 (en) | 2016-04-14 | 2024-04-09 | Mycotechnology, Inc. | Myceliated vegetable protein and food compositions comprising same |
US10806101B2 (en) | 2016-04-14 | 2020-10-20 | Mycotechnology, Inc. | Methods for the production and use of myceliated high protein food compositions |
US11343978B2 (en) | 2016-04-14 | 2022-05-31 | Mycotechnology, Inc. | Methods for the production and use of myceliated high protein food compositions |
JPWO2018038047A1 (ja) * | 2016-08-22 | 2019-06-20 | サントリーホールディングス株式会社 | 脂肪酸メチルエステル高含有コーヒー豆 |
US11206848B2 (en) | 2016-08-22 | 2021-12-28 | Suntory Holdings Limited | Coffee beans with high fatty acid methyl ester content and method of making same |
AU2017317408B2 (en) * | 2016-08-22 | 2021-09-02 | Suntory Holdings Limited | Coffee beans with high fatty acid methyl ester content |
JP7126448B2 (ja) | 2016-08-22 | 2022-08-26 | サントリーホールディングス株式会社 | 脂肪酸メチルエステル高含有コーヒー豆 |
WO2018038047A1 (ja) * | 2016-08-22 | 2018-03-01 | サントリーホールディングス株式会社 | 脂肪酸メチルエステル高含有コーヒー豆 |
KR101837956B1 (ko) | 2016-12-13 | 2018-03-13 | 롯데푸드 주식회사 | 최적의 품질을 유지하기 위한 커피 생두 보관 방법 |
WO2021235183A1 (ja) * | 2020-05-18 | 2021-11-25 | サントリーホールディングス株式会社 | アルコール含有コーヒー生豆の製造方法 |
Also Published As
Publication number | Publication date |
---|---|
TW201028099A (en) | 2010-08-01 |
JPWO2010038867A1 (ja) | 2012-03-01 |
CN102227169B (zh) | 2014-01-29 |
EP2335490B1 (en) | 2013-05-29 |
US20110250339A1 (en) | 2011-10-13 |
CN102227169A (zh) | 2011-10-26 |
TWI483682B (zh) | 2015-05-11 |
BRPI0920760A2 (pt) | 2015-08-18 |
JP5529744B2 (ja) | 2014-06-25 |
EP2335490A4 (en) | 2012-03-21 |
ES2412266T3 (es) | 2013-07-10 |
EP2335490A1 (en) | 2011-06-22 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5529744B2 (ja) | 焙煎コーヒー豆及び焙煎コーヒー豆の保存方法 | |
Visintin et al. | Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation | |
JP5642976B2 (ja) | コーヒーアロマ含有組成物 | |
Bressani et al. | Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes | |
JP5918692B2 (ja) | カフェインレスコーヒー | |
Bressani et al. | Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species | |
EP4391816A1 (en) | Alternative coffee beverages | |
Pereira et al. | Relationship between coffee processing and fermentation | |
JP5649833B2 (ja) | コーヒー生豆の焙煎方法 | |
Cardoso et al. | Biochemical aspects of coffee fermentation | |
US20240065297A1 (en) | Fermented beverage composition | |
Krajangsang et al. | Enhancement of arabica coffee quality with selected potential microbial seed culture under controlled fermentation in wet process | |
Chenhui | Biotransformation of Coffee Flavor with Yeast and Lactic Acid Bacterial Fermentation | |
Cassimiro | Impacto da utilização de bactérias ácido-láticas e leveduras sobre a qualidade do café fermentado por via úmida | |
JP2023160424A (ja) | コーヒー豆の処理方法 | |
BRPI0920760B1 (pt) | "grain coffee grains created with etila isovalerate, process for the production of torrados cafe grains and storage method of coffee grains roasted to the air". | |
BR102016011756B1 (pt) | Processo para produção de cafés especiais através da utilização de culturas láticas durante o processamento pós-colheita |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 200980147528.9 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 09817899 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2010531928 Country of ref document: JP |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2009817899 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 13122044 Country of ref document: US |
|
ENP | Entry into the national phase |
Ref document number: PI0920760 Country of ref document: BR Kind code of ref document: A2 Effective date: 20110401 |