WO2014201604A1 - Café fermenté avec monascus et ses utilisations - Google Patents

Café fermenté avec monascus et ses utilisations Download PDF

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Publication number
WO2014201604A1
WO2014201604A1 PCT/CN2013/077318 CN2013077318W WO2014201604A1 WO 2014201604 A1 WO2014201604 A1 WO 2014201604A1 CN 2013077318 W CN2013077318 W CN 2013077318W WO 2014201604 A1 WO2014201604 A1 WO 2014201604A1
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
red yeast
aqueous solution
coffee beans
monascus
Prior art date
Application number
PCT/CN2013/077318
Other languages
English (en)
Chinese (zh)
Inventor
郑胜键
温志宏
黄世英
廖仓亿
Original Assignee
Cheng Sheng-Jian
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cheng Sheng-Jian filed Critical Cheng Sheng-Jian
Priority to PCT/CN2013/077318 priority Critical patent/WO2014201604A1/fr
Publication of WO2014201604A1 publication Critical patent/WO2014201604A1/fr

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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
    • A23F5/02—Treating green coffee; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/74—Rubiaceae (Madder family)

Definitions

  • the present invention relates to a red yeast fermented coffee and its health care use.
  • Red yeast products have a thousand years of history, but only in 1979, Akim Endo, a professor at the Tokyo University of Agriculture and Technology in Japan, isolated the cholesterol synthesis inhibitor monacolin K from the culture medium of Monascus. In the future, the health benefits were confirmed, and the application of red yeast rice expanded from traditional pigments and flavor additives to functional foods.
  • the important secondary metabolites of Monascus include the following four types: (1) pigments, including red pigments ( rubropunctamine monascorubramine), yellow pigments (ankaflavin) , erythromycin (monascin) and orange pigments (rubropunctanin, monascorubrin); (2) cholesterol-lowering substances, such as monacolin K (also known as monacolin K) Lovastatin (lovastatin, mevinolin, and mevacor); (3) hypotensive substances such as gamma-aminobutyric acid (GAB A); and (4) antioxidants, including dimerumic acid and 3- 3-hydoxy-4-methoxy-benzoic acid.
  • monacolin K has a key enzyme in the inhibition of cholesterol synthesis, hydroxy methylglutaryl-CoA reductase (HMG) -CoA reductase ), so monacolin K has a very significant cholesterol lowering effect.
  • HMG hydroxy methylglutaryl-CoA reductase
  • red yeast In addition to lowering cholesterol, red yeast has the effect of regulating blood pressure, which can stimulate blood vessels.
  • the middle endothelial cells produce or release NO, thereby achieving vasodilation.
  • Coffee is the most widely circulated drink in the world and is now the largest commodity in the world economy after oil.
  • the coffee trade has made nearly 100 million people a producer of coffee, and constitutes the largest producer of all kinds of important commodities in contemporary society.
  • Taiwan the coffee market has grown at an alarming rate due to changes in people's eating habits.
  • the annual import volume has exceeded 20,000 tons.
  • roasted coffee is a physical method that causes the green beans to swell and change their color, mouthfeel, odor and density.
  • different flavors of coffee can be made by changing the baking temperature or time.
  • the physical method also includes adjusting the degree of grinding of the coffee beans. The difference in the thickness of the coffee powder also changes the rate of dissolution in the water, thereby changing the taste.
  • Another common biological method is to use the metabolism of the organism to change the coffee composition, among which the famous civet coffee is the most representative.
  • the civet coffee is made by using the characteristics of the civet cat's edible coffee fruit, and processing the undigested coffee beans in the scent. Due to the action of the enzyme in the digestive tract of the civet cat, the bitter taste of the coffee will be broken down, which will increase the flavor of the coffee and greatly increase the price of the coffee.
  • the current common processing method is mainly to enhance the flavor of coffee, and there is no other additional health care effect.
  • the object of the present invention is to enhance the flavor of coffee and also to impart health care effects to the coffee.
  • the flavor of the red yeast coffee of the present invention is better than that of ordinary coffee, and not only has a better taste, but also has the effect of health care.
  • the present invention provides a method for preparing red yeast coffee beans, which comprises the steps of: mixing a red yeast, an aqueous solution, and coffee beans to carry out fermentation culture to obtain the red yeast coffee beans.
  • the coffee beans include, but are not limited to, coffee fruits containing coffee beans, fresh coffee beans, green coffee beans, unroasted coffee beans, or roasted coffee beans.
  • the Monascus can be mixed with the aqueous solution to obtain a red yeast aqueous solution, and the red yeast aqueous solution is mixed with the coffee beans.
  • the Monascus may be a common red Aspergillus, including but not limited to Monascus pilosus, Monascus purpureus, Monascus ruber, Monascus floridanus, Monascus pallens, and reddish-brown Monascus sanguineus ).
  • the aqueous solution is sterile water.
  • the weight ratio of the Monascus to the aqueous solution is 1:50 ⁇ 1:500, preferably 1:100 ⁇ 1:200, more preferably 1: ⁇ 1 : 150.
  • the weight ratio of the aqueous solution of red yeast rice to the coffee beans is 1: 10 to 10: 1, preferably 1: 5 to 5: 1, more preferably 1: 2 to 2 : 1.
  • the fermentation culture is carried out in a closed vessel.
  • the fermentation culture is carried out at 10 to 50 ° C for 3 to 25 days, preferably at 20 to 40 ° C for 5 to 10 days.
  • the red yeast coffee beans may be further air-dried for storage in separate portions.
  • the red yeast coffee beans may be further baked.
  • the present invention also provides a red yeast fermented coffee bean which is produced by the method for producing red yeast fermented coffee beans of the present invention.
  • the red yeast coffee beans may be further ground to produce red yeast coffee powder.
  • the present invention further provides a red yeast coffee fermented coffee made from the red yeast coffee bean of the present invention.
  • the red yeast fermented coffee made from red yeast fermented coffee can be carried out by a conventional grinding and brewing method including, but not limited to, brewing, pressurization, gravity, leaching or ice brewing.
  • the red yeast fermented coffee of the present invention can be hangover, prevent drunkenness, improve exercise capacity, coordination or decreased consciousness caused by alcohol, and/or prevent a decrease in sexual behavior caused by drinking coffee.
  • Figure 1 is a scoring score map of the single-wood bridge test.
  • Figure 2 is a walking distance diagram of a single-wood bridge test
  • Figure 3 is a walking time diagram of a single-wood bridge test
  • Figure 4 is a walking rate diagram of a single-wood bridge test.
  • FIG. 5 is an experimental procedure of a sexual behavior test
  • FIG. 6 is an experimental result of a sexual behavior test
  • Example 1 the preparation method of red yeast coffee
  • the Monascus used in this example was obtained from the American Type Culture Collection (ATCC), and the name of the biological substance: purple red song iMonascuspurpureus, ATCC No.: 16360.
  • the red yeast fermented coffee beans can be further processed, for example, the fermented red yeast coffee beans are taken out, air-dried for 4 days, and then stored separately; or, 80 g red yeast coffee beans are baked at 204-207 ° C In 14 minutes, the roasted red yeast coffee beans were brewed and further brewed into red yeast coffee.
  • Red yeast fermented coffee prepared by the method described in Example 1.
  • Alcohol Purchased from HESTION absolute alcohol.
  • Scoring method modified from Urakawa et al. (Neuroscience (2007) 144: 920-933 score 0: rats can completely cross the wooden bridge, and the feet do not grasp the side of the wood; Fractional rats will grasp the side of the wood when crossing the single-wood bridge; Score 2: Rats can clearly see behavioral abnormalities (drunken) when crossing the wooden bridge, but they can still cross the wooden bridge; Score 3: When the rat crosses the wooden bridge, It takes a little more time to walk because of difficulty; Score 4: The rat can't cross the wooden bridge, can barely walk on it but can't cross the wooden bridge; Score 5: The rat can't move the body or limbs on the wooden bridge, but can swing his head slightly And limbs; Score 6: Rats cannot stay on the wooden bridge for 10 seconds. Rats were pre-tested prior to testing to fully cross the canoe bridge and return to the cage. The training was repeated three times.
  • Walking distance The total length is 180 cm and is in units of 10 cm. Calculate the distance the rat is walking.
  • Walking seconds The time spent by the rat walking on the wooden bridge.
  • Deadline 30 seconds. Rats walking on a wooden bridge or staying for more than 30 seconds indicate that they cannot pass the single-wood bridge.
  • Walking rate The rate at which a rat walks on a wooden bridge. The walking speed is converted by the distance and number of seconds the rat is walking in the present.
  • the rats are first trained in the behavior of the canoe bridge, and trained to the extent that the rat will walk to the other end of the single-wood bridge as soon as it is placed in the preparation area.
  • the rats were fasted for 8 hours before giving coffee and red yeast coffee.
  • the single-wood bridge score and blood baseline data when coffee, red yeast coffee and alcohol were not given were measured.
  • the rats were pre-administered with blank solvent, coffee or red yeast coffee.
  • alcohol was administered orally (25%, dose 5 g/kg) after general anesthesia with isoflurane, and a single-wood bridge test was started 1 hour after the administration of alcohol, and a total of 12 hours was measured in 1 hour. .
  • the red yeast fermented coffee of the present invention can hangover, prevent drunkenness, and improve the exercise ability, coordination, or consciousness caused by alcohol.
  • Example 3 sexual test test of red yeast fermented coffee
  • the animal behavior (aphrodisiac) test is modeled after the method published by Di Viesti et al. in 2011 (J Ethnopharmacol (2011) 134 (2): 514-7).
  • the experimental animals were 10-12 week old Wistar males and females.
  • Female rats were surgically removed from the ovaries and rested for 2 weeks.
  • Male rats were randomly divided into three groups: control group, coffee group and red yeast fermented coffee group. Forty-eight hours prior to the mating experiment, female mice were intraperitoneally injected with 20 ⁇ g of estrogen, and progesterone 1.5 mg was intraperitoneally injected 4 hours before the experiment.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne un café fermenté avec monascus, un procédé de préparation de grain de café fermenté avec monascus, et des utilisations du café fermenté avec monascus en vue d'atténuer la xylostomiase, de prévenir un état d'ébriété et d'atténuer la réduction d'une capacité athlétique, de la coordination ou de la conscience provoquée par l'alcool, et/ou de prévenir la réduction de la capacité de comportement sexuel provoquée par la consommation de café.
PCT/CN2013/077318 2013-06-17 2013-06-17 Café fermenté avec monascus et ses utilisations WO2014201604A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2013/077318 WO2014201604A1 (fr) 2013-06-17 2013-06-17 Café fermenté avec monascus et ses utilisations

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2013/077318 WO2014201604A1 (fr) 2013-06-17 2013-06-17 Café fermenté avec monascus et ses utilisations

Publications (1)

Publication Number Publication Date
WO2014201604A1 true WO2014201604A1 (fr) 2014-12-24

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Country Status (1)

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WO (1) WO2014201604A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1870899A (zh) * 2003-09-25 2006-11-29 三得利株式会社 生咖啡豆的处理方法
CN101040652A (zh) * 2005-03-24 2007-09-26 三得利株式会社 新型微生物及使用该微生物的生咖啡豆的处理方法
CN101530148A (zh) * 2009-04-21 2009-09-16 王乐观 用普洱茶液发酵咖啡的方法
US20090280213A1 (en) * 2008-05-12 2009-11-12 Taiwan Tobacco & Liquor Corporation Production and use of Anka-polyphenol containing broth
CN102911977A (zh) * 2012-10-24 2013-02-06 江南大学 一种以固态基质为载体红曲菌发酵生产莫纳可林k的方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1870899A (zh) * 2003-09-25 2006-11-29 三得利株式会社 生咖啡豆的处理方法
CN101040652A (zh) * 2005-03-24 2007-09-26 三得利株式会社 新型微生物及使用该微生物的生咖啡豆的处理方法
US20090280213A1 (en) * 2008-05-12 2009-11-12 Taiwan Tobacco & Liquor Corporation Production and use of Anka-polyphenol containing broth
CN101530148A (zh) * 2009-04-21 2009-09-16 王乐观 用普洱茶液发酵咖啡的方法
CN102911977A (zh) * 2012-10-24 2013-02-06 江南大学 一种以固态基质为载体红曲菌发酵生产莫纳可林k的方法

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