WO2023103211A1 - Coffee bean preparation method - Google Patents
Coffee bean preparation method Download PDFInfo
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- WO2023103211A1 WO2023103211A1 PCT/CN2022/081388 CN2022081388W WO2023103211A1 WO 2023103211 A1 WO2023103211 A1 WO 2023103211A1 CN 2022081388 W CN2022081388 W CN 2022081388W WO 2023103211 A1 WO2023103211 A1 WO 2023103211A1
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- Prior art keywords
- coffee beans
- fermentation
- unhardened
- container
- making
- Prior art date
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- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract 3
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 244000063299 Bacillus subtilis Species 0.000 claims description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 abstract description 4
- 239000013543 active substance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 235000013353 coffee beverage Nutrition 0.000 description 12
- 241000167854 Bourreria succulenta Species 0.000 description 7
- 235000019693 cherries Nutrition 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 208000037157 Azotemia Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 208000009852 uremia Diseases 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
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
Definitions
- the invention relates to a method for making coffee beans.
- ripe coffee cherries are red, and the coffee beans inside are hard, which cannot be chewed or boiled, even in a pressure cooker for an hour. Unripe coffee cherries in which the coffee beans are soft.
- the object of the present invention is to propose a method for making coffee beans in order to solve the shortcomings in the prior art.
- the present invention adopts the following technical solutions: a method for making coffee beans, which involves fermenting unhardened coffee beans.
- unhardened coffee beans are soft coffee beans.
- the unhardened coffee beans are boiled in boiling water
- the steamed coffee beans together with the leachate produced during cooking in the container are put into a sterilized fermentation container and cooled;
- the third step after cooling, add the fermentation strain into the fermentation vessel and stir until uniform fermentation;
- the fourth step is to freeze and store after the fermentation is completed.
- the Bacillus natto is poured into a fermentation container for fermentation.
- the fermentation is continued for 18-20 hours at a constant temperature of 38-42 degrees Celsius under an aerobic state.
- the invention has the beneficial effects that: the product fermented with immature coffee beans has a soft taste, richer nutrition and more active substances than coffee.
- Fig. 1 is A sample liquid chromatogram.
- Fig. 2 is the liquid chromatogram of B sample.
- Fig. 3 is the liquid chromatogram of C sample.
- Figure 4 is the results of the nutrient detection of the three samples.
- a method for making coffee beans the unhardened coffee beans are soft coffee beans. Hard coffee beans are mature coffee beans.
- a method for making coffee beans is to steam the unhardened coffee beans through boiling water
- the steamed coffee beans together with the leachate produced during cooking in the container are put into a sterilized fermentation container and cooled;
- the third step after cooling, add the fermentation strain into the fermentation vessel and stir until uniform fermentation;
- the finished product is frozen and preserved.
- the invention relates to a method for making coffee beans.
- bacteria natto are poured into a fermentation container for fermentation.
- a method for making coffee beans After the fermentation is completed, the coffee beans can be eaten after being refrigerated at 3-5 degrees Celsius for 5-12 hours.
- the invention discloses a method for making coffee beans, and the fermentation strain is Bacillus natto.
- a method of making coffee beans When the coffee fruit slowly changes from green to red, the density of the coffee beans begins to gradually increase, and the coffee beans also gradually harden. When the coffee cherries are completely red, the coffee beans are very firm. Since the coffee cherries on each tree mature in sequence, the judgment of maturity can only be judged by observing the color of the coffee cherries with the naked eye. Therefore, coffee cherries with different degrees of maturity will be picked for roasting when picking. However, green immature coffee cherries that are visible to the naked eye will not be picked. And what this patent uses is exactly the soft coffee beans that this coffee fruit with green pericarp is peeled off.
- a method for making coffee beans The finished product can be thawed before use.
- the finished product has low caffeine, soft taste, richer nutrition than coffee and more active substances.
- a method of making coffee beans which can be eaten with milk powder, syrup, chocolate sauce or instant coffee.
- sample A is fresh immature coffee beans
- sample B is fermented solids of immature coffee beans
- sample C is fermented extract
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- 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
A coffee bean preparation method, comprising fermenting unhardened coffee beans, the unhardened coffee beans being soft coffee beans. The method comprises the following steps: steaming the unhardened coffee beans in a mode of being separated from boiling water; putting the steamed coffee beans, together with an extract liquid generated in a container upon steaming, into a sterilized fermentation container, and cooling; after cooling, adding fermentation strains to the fermentation container, and stirring until uniform fermentation; and after the fermentation is completed, freezing and storing. According to the method, immature coffee beans are used in fermentation, such that a prepared product has a soft and glutinous taste, is rich in nutrition, and has higher content of active substances.
Description
本发明涉及一种咖啡豆的制作方法。The invention relates to a method for making coffee beans.
一般成熟的咖啡果子是红色，里面的咖啡豆是硬的，咬不动，煮不烂，高压锅一小时都没辙。未成熟的咖啡果，里面的咖啡豆是软的。Generally, ripe coffee cherries are red, and the coffee beans inside are hard, which cannot be chewed or boiled, even in a pressure cooker for an hour. Unripe coffee cherries in which the coffee beans are soft.
现有的软的咖啡豆没有存在比较合理且能进一步促进和提高其食用价值的方法。Existing soft coffee beans do not have a method that is more reasonable and can further promote and improve its edible value.
本发明的目的是为了解决现有技术中存在的缺点，而提出的一种咖啡豆的制作方法。The object of the present invention is to propose a method for making coffee beans in order to solve the shortcomings in the prior art.
为了实现上述目的，本发明采用了如下技术方案：一种咖啡豆的制作方法，将未变硬的咖啡豆发酵。In order to achieve the above object, the present invention adopts the following technical solutions: a method for making coffee beans, which involves fermenting unhardened coffee beans.
进一步的，未变硬的咖啡豆为软的咖啡豆。Further, unhardened coffee beans are soft coffee beans.
进一步的，第一步，将未变硬咖啡豆隔沸水蒸煮；Further, in the first step, the unhardened coffee beans are boiled in boiling water;
第二步，蒸熟后的咖啡豆连同容器内蒸煮时产生的浸出液，装入灭菌的发酵容器，冷却；In the second step, the steamed coffee beans together with the leachate produced during cooking in the container are put into a sterilized fermentation container and cooled;
第三步，冷却后，往发酵容器中加入发酵菌株搅拌至均匀发酵；The third step, after cooling, add the fermentation strain into the fermentation vessel and stir until uniform fermentation;
第四步，发酵完成后冷冻保存。The fourth step is to freeze and store after the fermentation is completed.
进一步的，沸水蒸30分钟以上至全熟。Further, steam in boiling water for more than 30 minutes until fully cooked.
进一步的，冷却至40±5摄氏度时，将纳豆菌倒入发酵容器发酵。Further, when cooled to 40±5 degrees Celsius, the Bacillus natto is poured into a fermentation container for fermentation.
进一步的，发酵在有氧状态下，恒温38-42摄氏度持续18-20小时。Further, the fermentation is continued for 18-20 hours at a constant temperature of 38-42 degrees Celsius under an aerobic state.
进一步的，发酵完成后，3-5摄氏度冷藏5-12小时后可食用。Further, after the fermentation is completed, it can be eaten after being refrigerated at 3-5 degrees Celsius for 5-12 hours.
本发明的有益效果是：采用未成熟的咖啡豆发酵的产品口感软糯，营养较咖啡更丰富，多了更多的活性物质。The invention has the beneficial effects that: the product fermented with immature coffee beans has a soft taste, richer nutrition and more active substances than coffee.
图1是A样品液相图谱。Fig. 1 is A sample liquid chromatogram.
图2是B样品液相图谱。Fig. 2 is the liquid chromatogram of B sample.
图3是C样品液相图谱。Fig. 3 is the liquid chromatogram of C sample.
图4是三种样品的营养物质检测结果。Figure 4 is the results of the nutrient detection of the three samples.
参照图1-3，一种咖啡豆的制作方法，将未变硬的咖啡豆发酵。Referring to Figures 1-3, a method for making coffee beans, fermenting unhardened coffee beans.
一种咖啡豆的制作方法，未变硬的咖啡豆为软的咖啡豆。硬的咖啡豆为成熟的咖啡豆。A method for making coffee beans, the unhardened coffee beans are soft coffee beans. Hard coffee beans are mature coffee beans.
一种咖啡豆的制作方法，第一步，将未变硬咖啡豆隔沸水蒸煮；A method for making coffee beans, the first step is to steam the unhardened coffee beans through boiling water;
第二步，蒸熟后的咖啡豆连同容器内蒸煮时产生的浸出液，装入灭菌的发酵容器，冷却；In the second step, the steamed coffee beans together with the leachate produced during cooking in the container are put into a sterilized fermentation container and cooled;
第三步，冷却后，往发酵容器中加入发酵菌株搅拌至均匀发酵；The third step, after cooling, add the fermentation strain into the fermentation vessel and stir until uniform fermentation;
第四步，发酵完成后得到成品冷冻保存。In the fourth step, after the fermentation is completed, the finished product is frozen and preserved.
一种咖啡豆的制作方法，沸水蒸30分钟以上至全熟。A method for making coffee beans, steaming in boiling water for more than 30 minutes until fully cooked.
一种咖啡豆的制作方法，冷却至40±5摄氏度时，将纳豆菌倒入发酵容器发酵。The invention relates to a method for making coffee beans. When the coffee beans are cooled to 40±5 degrees Celsius, bacteria natto are poured into a fermentation container for fermentation.
一种咖啡豆的制作方法，发酵在有氧状态下，恒温38-42摄氏度持续18-20小时。A method for making coffee beans, fermenting in an aerobic state at a constant temperature of 38-42 degrees Celsius for 18-20 hours.
一种咖啡豆的制作方法，发酵完成后，3-5摄氏度冷藏5-12小时后可食用。A method for making coffee beans. After the fermentation is completed, the coffee beans can be eaten after being refrigerated at 3-5 degrees Celsius for 5-12 hours.
一种咖啡豆的制作方法，发酵菌株为纳豆菌。The invention discloses a method for making coffee beans, and the fermentation strain is Bacillus natto.
一种咖啡豆的制作方法，在咖啡果从绿色慢慢变成红色，其咖啡豆的密度开始逐渐提,高咖啡豆也开始逐渐变硬。等到咖啡果完全变成红色后，咖啡豆就十分坚硬了。由于每棵树上的咖啡果成熟有先后，对于成熟的判断，只能通过肉眼观察咖啡果颜色的判断，因此采摘时就会有不同成熟度的咖啡果被采摘至于烘培使用。但肉眼可见的绿色的未成熟咖啡果，是不会被采摘的。而本专利使用的，就是这种带有绿色果皮的咖啡果所剥出的软的咖啡豆。A method of making coffee beans. When the coffee fruit slowly changes from green to red, the density of the coffee beans begins to gradually increase, and the coffee beans also gradually harden. When the coffee cherries are completely red, the coffee beans are very firm. Since the coffee cherries on each tree mature in sequence, the judgment of maturity can only be judged by observing the color of the coffee cherries with the naked eye. Therefore, coffee cherries with different degrees of maturity will be picked for roasting when picking. However, green immature coffee cherries that are visible to the naked eye will not be picked. And what this patent uses is exactly the soft coffee beans that this coffee fruit with green pericarp is peeled off.
一种咖啡豆的制作方法，成品使用时解冻即可，成品咖啡因低，口感软糯，营养较咖啡更丰富多了活性物质。A method for making coffee beans. The finished product can be thawed before use. The finished product has low caffeine, soft taste, richer nutrition than coffee and more active substances.
一种咖啡豆的制作方法，可选择配合奶粉、糖浆、巧克力酱或速溶咖啡佐味食用。A method of making coffee beans, which can be eaten with milk powder, syrup, chocolate sauce or instant coffee.
一种咖啡豆的制作方法，A样品是新鲜的未成熟咖啡豆，B样品是未成熟咖啡豆发酵的固体物，C样品是发酵后的浸出液。A method for making coffee beans, sample A is fresh immature coffee beans, sample B is fermented solids of immature coffee beans, and sample C is fermented extract.
将样品的营养物质做了检测结果如图4。The test results of the nutrients in the samples are shown in Figure 4.
发酵前后变化：1、磷的含量明显降低，过高的磷摄入，可能会引起尿毒症。少量的摄入是人体所需的微量元素；2、维生素B2提高了32%；3、咖啡因的含量显著提升，原因是原本未成熟的咖啡豆咖啡因较低，在发酵过程中逐渐后熟；4、能量降低了35%，更符合低热量的健康饮食；5、咖啡醇含量提高数倍，具有抗癌、预防和改善糖尿病。Changes before and after fermentation: 1. The content of phosphorus is significantly reduced. Excessive intake of phosphorus may cause uremia. A small amount of intake is a trace element needed by the human body; 2. Vitamin B2 has increased by 32%; 3. The content of caffeine has increased significantly, because the original immature coffee beans have low caffeine and are gradually matured during the fermentation process ; 4. The energy is reduced by 35%, which is more in line with a low-calorie healthy diet; 5. The content of coffee alcohol is increased several times, which has anti-cancer, prevention and improvement of diabetes.
以上，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。The above is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Anyone familiar with the technical field within the technical scope disclosed in the present invention, according to the technical solution of the present invention and its Any equivalent replacement or change of the inventive concept shall fall within the protection scope of the present invention.
Claims (7)
- 一种咖啡豆的制作方法，其特征在于：将未变硬的咖啡豆发酵。A method for making coffee beans, characterized in that: unhardened coffee beans are fermented.
- 根据权利要求1所述的一种咖啡豆的制作方法，其特征在于：未变硬的咖啡豆为软的咖啡豆。A method for making coffee beans according to claim 1, characterized in that: the unhardened coffee beans are soft coffee beans.
- 根据权利要求1所述的一种咖啡豆的制作方法，其特征在于：A kind of preparation method of coffee beans according to claim 1, is characterized in that:第一步，将未变硬咖啡豆隔沸水蒸煮；The first step is to steam the unhardened coffee beans in boiling water;第二步，蒸熟后的咖啡豆连同容器内蒸煮时产生的浸出液，装入灭菌的发酵容器，冷却；In the second step, the steamed coffee beans together with the leachate produced during cooking in the container are put into a sterilized fermentation container and cooled;第三步，冷却后，往发酵容器中加入发酵菌株搅拌至均匀发酵；The third step, after cooling, add the fermentation strain into the fermentation vessel and stir until uniform fermentation;第四步，发酵完成后冷冻保存。The fourth step is to freeze and store after the fermentation is completed.
- 根据权利要求3所述的一种咖啡豆的制作方法，其特征在于：沸水蒸30分钟以上至全熟。A method for making coffee beans according to claim 3, characterized in that: steam in boiling water for more than 30 minutes until fully cooked.
- 根据权利要求3所述的一种咖啡豆的制作方法，其特征在于：冷却至40±5摄氏度时，将纳豆菌倒入发酵容器发酵。A method for making coffee beans according to claim 3, characterized in that: when the coffee beans are cooled to 40±5 degrees Celsius, the Bacillus natto is poured into a fermentation container for fermentation.
- 根据权利要求3所述的一种咖啡豆的制作方法，其特征在于：发酵在有氧状态下，恒温38-42摄氏度持续18-20小时。A method for making coffee beans according to claim 3, characterized in that: the fermentation is carried out at a constant temperature of 38-42 degrees Celsius for 18-20 hours in an aerobic state.
- 根据权利要求3所述的一种咖啡豆的制作方法，其特征在于：发酵完成后，3-5摄氏度冷藏5-12小时后可食用。A method for making coffee beans according to claim 3, characterized in that: after the fermentation is completed, the coffee beans can be eaten after being refrigerated at 3-5 degrees Celsius for 5-12 hours.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
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| CN202111490628.0 | 2021-12-08 | ||
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| PCT/CN2022/081387 WO2023103210A1 (en) | 2021-12-08 | 2022-03-17 | Coffee bean peeling method |
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| CN114097914A (en) * | 2021-12-08 | 2022-03-01 | 刘舜尧 | Method for making coffee beans |
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| CN114097914A (en) * | 2021-12-08 | 2022-03-01 | 刘舜尧 | Method for making coffee beans |
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| CN101816361B (en) * | 2010-03-22 | 2012-08-29 | 熊相入 | Manufacturing process of fresh fruit coffee |
| CN103355461A (en) * | 2012-03-27 | 2013-10-23 | 刘彦林 | Blueberry coffee and preparation method thereof |
| CN105815516B (en) * | 2016-03-23 | 2017-03-15 | 中国热带农业科学院香料饮料研究所 | A kind of vacuum lyophilization raw coffee bean and its processing method |
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- 2021-12-10 CN CN202111505101.0A patent/CN114097914A/en not_active Withdrawn
- 2021-12-10 CN CN202111507021.9A patent/CN114009561A/en not_active Withdrawn
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2022
- 2022-03-17 WO PCT/CN2022/081388 patent/WO2023103211A1/en unknown
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| CN1870899A (en) * | 2003-09-25 | 2006-11-29 | 三得利株式会社 | Method of processing green coffee beans |
| CN1879491A (en) * | 2005-05-25 | 2006-12-20 | 三得利株式会社 | Method of treating coffee fruits by using hot water |
| CN101588725A (en) * | 2006-11-20 | 2009-11-25 | 三得利控股株式会社 | Method of treating coffee cherries, green coffee beans, roasted coffee beans, and coffee drink |
| CN105918576A (en) * | 2016-04-21 | 2016-09-07 | 广州市佰沃生物科技有限公司 | New fermentation type coffee beans and preparation method thereof |
| CN112825948A (en) * | 2021-01-12 | 2021-05-25 | 程仁鹏 | Green coffee bean processing method |
| CN114097914A (en) * | 2021-12-08 | 2022-03-01 | 刘舜尧 | Method for making coffee beans |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114009561A (en) | 2022-02-08 |
| CN114097914A (en) | 2022-03-01 |
| WO2023103210A1 (en) | 2023-06-15 |
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