U.S. patent application number 13/492344 was filed with the patent office on 2012-09-27 for method of processing green coffee beans.
This patent application is currently assigned to Suntory Holdings Limited. Invention is credited to Yoshiuki Kanabuchi, Yoshikiyo Minami, Morio Mitsuhashi, Kenzo Takahashi, Keiko Togami.
Application Number | 20120244254 13/492344 |
Document ID | / |
Family ID | 34385999 |
Filed Date | 2012-09-27 |
United States Patent
Application |
20120244254 |
Kind Code |
A1 |
Takahashi; Kenzo ; et
al. |
September 27, 2012 |
Method of Processing Green Coffee Beans
Abstract
A method of processing coffee berries which includes a
fermentation process of bringing coffee berries having a coffee
seed and coffee pulp into contact with microorganisms that
metabolize said coffee pulp to cause fermentation, and a refining
process. Green coffee beans are obtained by performing a
fermentation process of bringing coffee berries, which have a
coffee seed and coffee pulp, and microorganisms into contact with
one another to cause fermentation, and a refining process.
Inventors: |
Takahashi; Kenzo;
(Kawasaki-shi, JP) ; Minami; Yoshikiyo;
(Kawasaki-shi, JP) ; Kanabuchi; Yoshiuki;
(Niwa-gun, JP) ; Togami; Keiko; (Osaka, JP)
; Mitsuhashi; Morio; (Kawasaki, JP) |
Assignee: |
Suntory Holdings Limited
Osaka
JP
|
Family ID: |
34385999 |
Appl. No.: |
13/492344 |
Filed: |
June 8, 2012 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10573373 |
Feb 21, 2007 |
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PCT/JP2004/013793 |
Sep 22, 2004 |
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13492344 |
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Current U.S.
Class: |
426/45 ; 426/594;
426/629 |
Current CPC
Class: |
A23F 5/243 20130101;
A23F 5/02 20130101; A23F 5/246 20130101 |
Class at
Publication: |
426/45 ; 426/629;
426/594 |
International
Class: |
A23F 5/02 20060101
A23F005/02; A23F 5/10 20060101 A23F005/10; A23F 5/26 20060101
A23F005/26; A23F 5/00 20060101 A23F005/00 |
Foreign Application Data
Date |
Code |
Application Number |
Sep 25, 2003 |
JP |
2003-333754 |
Claims
1. A method of processing coffee berries, comprising: a
fermentation process of bringing coffee berries having a coffee
seed and coffee pulp into contact with microorganisms that
metabolize said coffee pulp to cause fermentation, and a refining
process.
2. The method of processing coffee berries according to claim 1,
wherein said coffee berries have been dried.
3. The method of processing coffee berries according to claim 1,
wherein said fermentation process is performed in advance of said
refining process.
4. The method of processing coffee berries according to claim 1,
wherein a dry-type refining process is performed in said refining
process.
5. The method of processing coffee berries according to claim 1,
wherein said microorganisms are at least one type of microorganism
selected from the group consisting of yeast, lactic acid bacteria,
and mold.
6. The method of processing coffee berries according to claim 5,
wherein said yeast is brewers yeast.
7. Green coffee beans that are obtained by performing a
fermentation process of bringing coffee berries, which have a
coffee seed and coffee pulp, and microorganisms into contact with
one another to cause fermentation, and a refining process.
8. Roasted coffee beans that are obtained by roasting the green
coffee beans according to claim 7.
9. A coffee beverage that is obtained by grinding up and adding
water to the roasted coffee beans of claim 8, then extracting said
water by filtration with a filter.
Description
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application is a divisional application of U.S. patent
application Ser. No. 10/573,373, filed on Feb. 21, 2007, which is a
national stage filing under 35 U.S.C. 371 of PCT/JP2004/013793,
filed Sep. 22, 2004, which claims priority to Japanese Patent
Application No. JP 2003-333754, filed Sep. 25, 2003. The entire
contents of the above-referenced applications are incorporated
herein by reference.
TECHNICAL FIELD
[0002] The present invention relates to methods of processing green
coffee beans, roasted coffee beans that are obtained by roasting
the green coffee beans produced by those processing methods, and
coffee beverages that are obtained from those roasted coffee
beans.
BACKGROUND ART
[0003] The term "coffee bean" collectively refers to the seeds
(coffee seeds) that are obtained by the process (refining process)
of removing the pulp and the skin from the berries (known as coffee
berries or coffee cherries) of Coffea plants of the family
Rubiaceae and the beans that are produced from these. Of these,
"green" coffee beans are coffee beans that have not yet passed
through a roasting process, which is a process in which the coffee
beans are roasted by heating, and "roasted" coffee beans are coffee
beans that have been roasted.
[0004] The roasted coffee beans are ground and then infused with
hot water, or an extraction liquid such as water, that is extracted
by filtration using a filter material such as filter paper or mesh,
and the extract that is obtained is taken as a coffee beverage.
[0005] The demand for coffee beverages as pleasure beverages
continues to grow and diversify. For this reason, there is an
interest in diverse coffee beverage products that for example have
different flavors and aromas than conventional coffee beverages.
Accordingly, it is desirable that the flavors and aromas of coffee
beverages are improved so that many types of products may be
produced.
[0006] One conceivable way to improve the flavor and aroma of
coffee beverages is to improve the flavor and aroma of the coffee
beans. For example, one feasible way to improve the flavor and
aroma of coffee beans is to change to the heating temperature,
heating time, and pressure, etc. in various ways during roasting,
and in fact, coffee beans having good flavor and aroma have been
produced in this way.
[0007] Simply changing the various conditions under which roasting
is carried out, however, is not sufficient to improve the flavor
and aroma of the coffee beans.
[0008] Accordingly, it was thought that the flavor and aroma of
coffee beverages can be improved by adding flavor and aroma
components to coffee beans that have already been roasted (see
Patent Document 1).
[0009] Specifically, ground green coffee beans are inoculated with
and fermented by Aspergillus oryzae and then roasted, and the
flavors and aromas that are produced at this time are extracted and
added to roasted coffee beans. The extracted flavors have a strong
coffee aroma and are without the flavors and aromas peculiar to
fermentation, and thus good coffee flavor and aroma can be added to
the roasted coffee beans that are infused with these aroma and
flavor components, and this allows the flavor and aroma of the
coffee beans to be improved. [0010] Patent Document 1: JP
H1-112950A (see pg. 1)
DISCLOSURE OF INVENTION
Problem to be Solved by the Invention
[0011] The method disclosed by Patent Document 1 requires a process
for adding to another coffee product, such as coffee beans, the
flavor and aroma components that are extracted, and thus more
coffee beans are consumed and this leads to higher costs, and it is
time-consuming to improve the flavor and aroma of the coffee
beans.
[0012] Additionally, it is difficult to separate the Aspergillus
oryzae from the ground coffee beans because it is ground coffee
beans that are inoculated with A. oryzae. Moreover, since this is
done after the flavor and aroma components have been extracted from
the ground coffee beans, the coffee beverages that are produced
from these likely have decreased flavor and aroma and those ground
coffee beans cannot be used to produce a coffee beverage
extract.
[0013] It therefore is an object of the invention to provide a
method of processing green coffee beans in which the flavor and
aroma of the green coffee beans is easily improved so that richly
fragrant coffee beans having unique aromas can be obtained with
ease.
Means for Solving Problem
[0014] (Configuration 1)
[0015] A first characteristic configuration of the method of
processing green coffee beans according to the invention for
achieving the above goals is featured by having a fermentation
process of causing fermentation by bringing green coffee beans,
which are unground seeds from coffee berries, microorganisms, and
nutritive substances that are metabolized by the microorganisms,
into contact with one another.
[0016] Embodiment 2, which is described later, details the results
of an experiment performed to assess the effect on the aroma and
flavor of the green coffee beans after performing a fermentation
process of fermenting by bringing green coffee beans,
microorganisms, and nutritive substances into contact with one
another. The experiment was conducted by causing dried coffee
berries to absorb a microorganism (yeast) suspension. Here the
coffee berries have a green coffee bean and coffee pulp that serves
as nutritive substance, and thus the coffee pulp is metabolized by
the microorganisms.
[0017] Then, after the fermentation process, sensory analysis and
component analysis were performed to assess the effect of
microorganism fermentation on the flavor and aroma of the green
coffee beans.
[0018] The results of the sensory analysis showed that the green
coffee beans after the fermentation process had received a high
rating score for brewing aroma, indicating that the green coffee
beans had been infused with unique aromas, and no foreign smells
were confirmed (Table 2).
[0019] The results of the component analysis showed that the green
coffee beans after fermentation exhibited an increase in quantity
of esters, alcohols, and total flavor and aroma components (Table
3).
[0020] In other words, the aroma and flavor components that were
produced as the result of metabolic activity by the microorganisms
(brewers yeast, for example) during fermentation had been
transferred to the green coffee beans. This can be explained by the
following.
[0021] Coffee seeds generally have the property of absorbing water
in preparation for germination.
[0022] On the other hand, microorganisms such as yeast have the
ability to metabolize carbon sources and nitrogen sources when
these are present, and are known to create alcohols and esters
through the metabolism of sugars and amino acids.
[0023] Carrying out fermentation by bringing green coffee beans
(coffee seeds), nutritive substances, and microorganisms into
contact with one another likely results in the green coffee beans
absorbing, along with water, the alcohols and the esters that are
generated by microorganism metabolism. Alcohols and esters act as
flavor and aroma components, and thus the transfer of these to
green coffee beans likely adds those flavor and aroma components to
the green coffee beans.
[0024] That is, carrying out the fermentation process by bringing
green coffee beans, nutritive substances, and microorganisms into
contact with one another was found to allow favorable aromas and
flavors to be added through fermentation by the microorganisms.
[0025] (Configuration 2)
[0026] A second characteristic configuration of the method of
processing green coffee beans according to the invention is the
feature of performing a fermentation process of causing
fermentation by bringing green coffee beans, which are unground
seeds from coffee berries, microorganisms, and nutritive substances
that are metabolized by the microorganisms into contact with one
another, and then performing a separation process of separating out
only the green coffee beans that have passed through the
fermentation process.
[0027] (Configuration 3)
[0028] A third characteristic configuration of the method of
processing green coffee beans according to the invention is the
feature of having a fermentation process of bringing green coffee
beans, which are unground seeds from coffee berries, and nutritive
substances that are metabolized by microorganisms into contact with
one another, and then bringing these into contact with
microorganisms.
[0029] (Configuration 4)
[0030] A fourth characteristic configuration of the method of
processing green coffee beans according to the invention is the
feature of having a fermentation process of bringing microorganisms
and nutritive substances that are metabolized by the microorganisms
into contact with one another, and then brining these into contact
with green coffee beans, which are unground seeds from coffee
berries.
[0031] (Configuration 5)
[0032] A fifth characteristic configuration of the method of
processing green coffee beans according to the invention is the
feature of having a fermentation process of bringing green coffee
beans, which are unground seeds from coffee berries,
microorganisms, and nutritive substances that are metabolized by
the microorganisms into contact with one another and causing
fermentation, wherein the microorganisms are at least one type of
microorganism selected from the group consisting of yeast, lactic
acid bacteria, and mold.
[0033] (Configuration 6)
[0034] A sixth characteristic configuration of the method of
processing green coffee beans according to the invention is the
feature of having a fermentation process of bringing green coffee
beans, which are unground seeds from coffee berries,
microorganisms, and nutritive substances that are metabolized by
the microorganisms, into contact with one another and causing
fermentation, wherein the nutritive substances are at least one
type of nutritive substance selected from the group consisting of
fruit pulp, fruit juice, sugars, grains, and nutrient media.
[0035] (Configuration 7)
[0036] A seventh characteristic configuration of the method of
processing green coffee beans according to the invention is the
sixth characteristic configuration in which the fruit pulp is
coffee pulp, and the coffee pulp has been dried.
[0037] (Configuration 8)
[0038] An eighth characteristic configuration of the method of
processing green coffee beans according to the invention is the
feature of causing fermentation by bringing coffee berries having a
green coffee bean and coffee pulp, and microorganisms that
metabolize the coffee pulp, into contact with one another.
[0039] (Configuration 9)
[0040] A ninth characteristic configuration of the method of
processing green coffee beans according to the invention is the
eighth characteristic configuration, in which the coffee berries
have been dried.
[0041] (Configuration 10)
[0042] A tenth characteristic configuration of the method of
processing green coffee beans according to the invention is the
fifth characteristic configuration, in which the yeast is brewers
yeast.
[0043] (Configuration 11)
[0044] An eleventh characteristic configuration of the invention is
roasted coffee beans that are obtained by roasting green coffee
beans that have been processed by method of processing green coffee
beans that includes a fermentation process of bringing green coffee
beans, which are unground seeds from coffee berries,
microorganisms, and nutritive substances that are metabolized by
the microorganisms, into contact with one another for
fermentation.
[0045] In Embodiment 3, which is described later, green coffee
beans that have been produced by the method of processing green
coffee beans according to the invention are roasted, and sensory
analysis and component analysis of the roasted coffee beans that
are obtained are conducted.
[0046] The sensory analysis results show that the roasted coffee
beans received a high rating for brewing aroma, which demonstrates
that they have retained good aroma, and in particular have retained
a sufficiently large amount of high volatility components, and no
foreign smells were confirmed (Table 4).
[0047] The results of the component analysis show that there was an
increase in esters, alcohols, and the overall amount of aroma and
flavor components in the roasted coffee beans (Table 5).
[0048] In other words, it was found that the aroma and flavor
components that are infused in the green coffee beans produced by
the method of processing green coffee beans according to the
invention were not lost in the course of the roasting process.
[0049] (Configuration 12)
[0050] A twelfth characteristic configuration of the invention is
coffee beverages that are obtained by grinding up and adding water
to the roasted coffee beans of the above eleventh characteristic
configuration, then extracting the water through filtration with a
filter.
[0051] In Embodiment 3, which is described later, green coffee
beans that were prepared by the method of processing green coffee
beans according to the invention were roasted, and the roasted
coffee beans that were obtained were ground up and infused with
water that was then extracted by filtering with a filter to produce
a coffee beverage (drip extract, canned black coffee), and this was
subjected to a sensory analysis and a component analysis.
[0052] The results of the sensory analysis showed that these coffee
beverages received a high rating for brewing aroma and body feel,
demonstrating that they have good aroma, and no foreign smells were
confirmed (Tables 6 and 8).
[0053] The results of the component analysis showed that the coffee
beverage (drip extract) exhibited an increase in esters, alcohols,
and the overall amount of aroma and flavor components (Table
7).
[0054] In other words, it was found that the aroma and flavor
components that were added to the green coffee beans produced by
the method of processing green coffee beans according to the
invention were not lost in the course of processing them into
coffee beverages.
Effects of the Invention
[0055] With the method of processing green coffee beans according
to the first characteristic configuration of the invention, to add
good aroma and flavor components it is not necessary to perform
tasks such as adding extracted aroma and flavor components to other
green coffee beans, for example, and thus the flavor and aroma of
the green coffee beans can be improved with ease. In other words,
it is possible to directly infuse the green coffee beans with
desirable aromas and flavors through the fermentation process. Put
differently, it is possible to provide a method of processing
coffee beans that allows richly fragrant coffee beans having unique
aromas to be obtained with ease.
[0056] With the method of processing green coffee beans according
to the second characteristic configuration of the invention, the
green coffee beans that are used in the fermentation process have
not been ground up and thus can easily be separated from the
microorganisms. This allows only the green coffee beans that have
been through the fermentation process to be easily selected out in
the separation process, and therefore it is possible to obtain
green coffee beans that have been infused with desirable aromas and
flavors that can be supplied as they are as green coffee beans
whose aroma and flavor have been improved.
[0057] The green coffee beans that are selected out in the
separation process can be transported in the form of unground
coffee beans, and thus can be adopted in a wide range of products
and easily retain their aroma and flavor over an extended period of
time.
[0058] With the method of processing green coffee beans according
to the third characteristic configuration of the invention, the
fermentation process can be started the moment that contact occurs
with the microorganisms, and thus it becomes easy to start the
fermentation process at a desired time.
[0059] Additionally, before starting the fermentation process by
initiating contact with the microorganisms, it is possible to add
additives such as pH adjusting agents, or to store, hold, or
transport the green coffee beans and the nutritive substances with
the two in contact with one another.
[0060] Thus, this method of processing green coffee beans is well
suited for instances where it is necessary to perform various types
of processing before starting the fermentation process.
[0061] With the method of processing green coffee beans according
to the fourth characteristic configuration of the invention, it is
for example possible to have the microorganisms and appropriate
nutritive substances come into contact with one another in a
fermentation tank, etc. in advance, and then perform the
fermentation process by bringing green coffee beans into contact
with these.
[0062] Thus, this method of processing green coffee beans is well
suited for performing fermentation in a cycle such as bringing the
nutritive substances and microorganisms into contact with one
another in advance, then bringing these into contact with green
coffee beans at a desired timing, stopping contact with the green
coffee beans after a predetermined amount of time has elapsed, and
then bringing new, other green coffee beans into contact with the
nutritive substances and microorganisms.
[0063] Further, since the nutritive substances and the
microorganisms can be brought into contact with one another in
advance, agitating these and then bringing them into contact with
green coffee beans results in a good state of contact between the
green coffee beans, the nutritive substances, and the
microorganisms. This processing method therefore is ideal for a
situation in which it is desirable for the green coffee beans to be
in uniform contact with the nutritive substances and the
microorganisms.
[0064] With the method of processing green coffee beans according
to the fifth characteristic configuration of the invention, it is
generally easy to acquire and handle yeast, lactic acid bacteria,
and mold, and thus the fermentation process can be conducted with
ease. Further, conducting the fermentation process using these
three types of microorganisms will likely result in the addition of
different flavor and aroma components through fermentation by these
microorganisms, and thus widens the range of aromas and flavors
that can be added to the green coffee beans.
[0065] With the method of processing green coffee beans according
to the sixth characteristic configuration of the invention, the
nutritive substances can be at least one selected from the group
consisting of fruit pulp, fruit juice, sugars, grains, and nutrient
media, and thus it is possible to suitably select desired aroma and
flavor components to be added to the green coffee beans from this
group, which broadens the range of flavors and aromas that can be
added.
[0066] That is to say, with this method of processing green coffee
beans, it is possible to provide a method of processing green
coffee beans that allows many types of aromas and flavors to be
added.
[0067] With the method of processing green coffee beans according
to the seventh characteristic configuration of the invention, it is
possible to favorably use coffee pulp, which is a byproduct
produced in the refinement process for obtaining green coffee beans
from coffee berries. This allows the coffee pulp that is produced
in the refinement process to be put to good use and it does not
need to be discarded, and allows nutritive substances to be
delivered quickly.
[0068] Further, since the coffee pulp has been dried, it is
possible to use coffee pulp that can be transported with ease and
has excellent shelf life, and this allows for suitable selection of
the place and time to perform the fermentation process.
[0069] With the method of processing green coffee beans according
to the eighth characteristic configuration of the invention, it is
possible to proceed with the fermentation process by bringing
coffee berries having coffee pulp, which serves as nutritive
substance, into contact with the microorganisms, and thus not only
it is possible to perform the fermentation process onsite where the
coffee berries are picked but it also obviates the need to
separately supply nutritive substances, and thus the processing can
be performed quickly.
[0070] With the method of processing green coffee beans according
to the ninth characteristic configuration of the invention, the
coffee berries have been dried, which makes it possible to use
coffee berries that can be transported with ease and that have
excellent shelf life, and this allows the place and time to perform
the fermentation process to be suitably selected.
[0071] With the method of processing green coffee beans according
to the tenth characteristic configuration of the invention, brewers
yeast such as wine fermentation yeast and beer fermentation yeast,
which have a long history of use in food products, is used, and
adding aromas and flavors can be carried out through fermentation
using microorganisms that are highly safe.
[0072] With the roasted green coffee beans according to the
eleventh characteristic configuration of the invention, the green
coffee beans that have been obtained through the processing method
set forth in the first characteristic configuration can be used to
provide roasted coffee beans that have good added flavor and
aroma.
[0073] With the coffee beverage according to the twelfth
characteristic configuration of the invention, the roasted coffee
beans according to the eleventh characteristic configuration can be
used to produce coffee beverages that have good added flavor and
aroma.
BEST MODE FOR CARRYING OUT THE INVENTION
[0074] Embodiments of the invention are described below in
accordance with the drawings.
[0075] The method of processing green coffee beans of the invention
shown in FIG. 1 is characterized in that it includes a fermentation
process in which green coffee beans, which are the unground seeds
of coffee berries, microorganisms, and nutritive substances that
are metabolized by the microorganism, are brought into contact with
one another to cause fermentation, and preferably it also includes
a separation process of separating out only the green coffee beans
that have undergone this fermentation process.
[0076] The method of processing green coffee beans according to the
invention is described in detail below.
[0077] (Coffee)
[0078] In this invention, the term "coffee berries" indicates the
berries of Coffea plants, and in broad terms include a seed (coffee
seed) and pulp. Coffee types that can be used include Coffea
arabica, Coffea robusta, and Coffea liberica, and these can have
been grown in Brazil or Ethiopia, for example, although there is no
particular limitation to these. One or two coffee seeds can be
taken from a single coffee berry. Coffee seed is obtained by
removing the coffee pulp and skin from the coffee berry. The term
"green coffee beans" indicates the coffee beans that have been
refined but have not yet been roasted.
[0079] There are two types of refinement methods for producing
green coffee beans from coffee berries: a "dry" method and a "wet"
method.
[0080] The dry method is a method for obtaining green coffee beans
that involves drying harvested green coffee berries as they are,
and after drying, the coffee berries are husked to remove their
pulp and skin, for example.
[0081] On the other hand, in the wet method, harvested coffee beans
are soaked in a tub to remove impurities and the coffee pulp is
removed by a pulp removing machine, after which the beans are
submerged in water in a fermentation tub to dissolve viscous
substances on the seed, and after washing, they are dried and
husked to remove the skin, etc. to yield green coffee beans.
[0082] The dry preparation process is easy to conduct, but it is
mainly suited for areas with dry climates. On the other hand, wet
preparation is primarily suited for areas that are characterized by
abundant rainfall.
[0083] It should be noted that undried and dried coffee berries are
used in this embodiment, and taking the specific gravity of a green
coffee bean as 1, these have specific gravities of "coffee berry
(undried):dried coffee berry:green coffee bean=6:4:1."
[0084] It is preferable that unground green coffee beans are used
in this invention because they can be transported as coffee beans
and the loss of flavor and aroma during roasting is prevented.
[0085] (Microorganisms)
[0086] There are no particular limitations regarding the
microorganisms that are used in the invention, as long as they are
capable of metabolizing the nutritive substances.
[0087] Specific examples of microorganisms include yeast, lactic
acid bacteria, and mold.
[0088] These three types of microorganisms are obtained and handled
with ease and thus can be used favorably.
[0089] Because of its safety as a food product, one example of
yeast that can be used favorably is brewers yeast, such as wine
fermentation yeast and beer fermentation yeast, which has a long
history of use in food products.
[0090] One example of yeast for wine fermentation is the
commercially-available dry yeast Lalvin L2323 strain (abbreviated
hereinafter as L2323; Sceti Co., Ltd.) or CK S102 strain
(abbreviated hereinafter as S102; BioSpringer). Ordinarily, L2323
is used to brew red wine and S102 is used to brew rose wine. Using
yeast in this way allows characteristic aromas such as brewing
aroma to be added.
[0091] Any lactic acid bacteria that is known to the public and
used to manufacture fermented milk, lactic acid bacteria beverages,
or cheese fermented milk, for example, can be used. As one
illustrative example, lactic acid bacteria of the Lactobacillus
genus can be used.
[0092] As for mold, one example of a mold that can be used is
Aspergillus, which is used to produce fermented food products such
as Japanese sake, the distilled liquor known as shochu, miso bean
curd, and soy sauce.
[0093] According to the invention, various flavors and aromas can
be added by selecting different microorganism types and growth
conditions. Thus, microorganisms that allow desired flavors and
aromas to be added are suitably selected and used. Selection of the
microorganism is particularly important when coffee pulp is used as
a nutritive substance or when coffee berries that have a green
coffee bean and coffee pulp that serves as a nutritive substance
are used, because selection of the nutritive substance is
limited.
[0094] If the microorganisms have been dried, then they can be
wetted by a method that is suitable for that microbe. For example,
if dry yeast is used, then the before using the dry yeast it can be
suspended for 20 to 30 minutes in water that has been heated to 37
to 41.degree. C.
[0095] There are no particular limitations regarding the amount of
microorganism used in this invention, as long as the effect of
adding flavor and aroma can be obtained, and the amount of organism
can be suitably set in view of the culture time and the cost. For
example, per weight of green coffee bean, a concentration of
1.0.times.10.sup.8 cells/g to 1.0.times.10.sup.10 cells/g is
appropriate if using yeast or lactic acid bacteria, and 0.01 to 0.1
wt % by spore is appropriate if using mold.
[0096] (Nutritive Substance)
[0097] There are no particular limitations regarding the nutritive
substances referred to in the invention, as long as they can be
metabolized by the above microorganism. Possible examples include
fruit pulp, fruit juice, sugars, grains, and nutrient media. At
least one type of nutritive substance is selected from this group
of nutritive substances. It is possible to add various flavors and
aromas by suitably selecting the nutritive substance.
[0098] Of these nutritive substances, the use of fruit pulp is
favorable because of the ease with which it may be obtained.
[0099] Here, fruit pulp is used to refer to the part surrounding
the seed of the fruit that includes sugars and other nutrients.
Examples of fruit pulp that may be used include coffee pulp, grape
pulp, cherry pulp, and peach pulp.
[0100] Of these, coffee pulp can be used favorably because it is a
byproduct of the refining process for obtaining green coffee beans
from coffee berries. Thus, the coffee pulp that is obtained in the
refining process does not have to be discarded and can be put to
good use.
[0101] The above fruit pulp can be raw fruit pulp or dried fruit
pulp to which moisture has been added. From the standpoint of
transport and storage, the use of dried coffee berries is
preferable.
[0102] Examples of fruit juice that can be used include grape
juice, peach juice, and apple juice.
[0103] Examples of sugars include monosaccharides, disaccharides,
and polysaccharides taken from plants such as sugar cane and sweet
potatoes.
[0104] Examples of grains include wort made of malted barley.
[0105] Examples of nutrient media include those used for normal
microorganism culturing, and for example, if yeast is being used,
then it is possible to use WL Nutrient Broth (product of
Difco).
[0106] If the nutritive substances that are used have a low water
content, then it is desirable that water is suitably added to them
in the fermentation process.
[0107] There are no particular limitations regarding the ratio of
the mixture of green coffee beans and nutritive substances, as long
as the nutritive substances can be metabolized by the
microorganisms. This ratio can be suitably set based on the degree
of flavor and aroma that is to be added to the green coffee
beans.
[0108] Since coffee pulp can be favorably used as nutritive
substance as described above, coffee berries that include green
coffee beans and coffee pulp serving as nutritive substance can be
used favorably. In this case, the green coffee beans can be
processed by bringing the coffee berries and the microorganisms
into contact with one another. Doing this obviates the need to
provide nutritive substances separately, and thus allows processing
to be carried out rapidly.
[0109] Although it is possible for the coffee berries to be undried
berries, from the standpoint of transport and storage it is
preferable that dried coffee berries are used.
[0110] In this case, the coffee berries are first furnished with
water or soaked in a water tub for used in the fermentation
process.
[0111] During the fermentation process, various types of additives
can be added as needed in addition to the green coffee beans and
the nutritive substances. For example, it is possible to add, in a
supplementary manner, pH regulators such as citric acid or malic
acid, or conventionally available nutrient media for augmenting the
nitrogen source or the carbon source.
[0112] (Contact Conditions in the Fermentation Process)
[0113] The following methods are examples of methods for bringing
the green coffee beans, nutritive substances, and microorganisms
into contact with one another in the invention:
[0114] a method in which the green coffee beans and nutritive
substances are brought into contact with one another and then the
microorganisms are sprayed or dispersed to contact these;
[0115] a method in which the green coffee beans and the nutritive
substances are soaked in a suspension that includes the
microorganisms;
[0116] a method in which microorganisms are suspended in water that
will be absorbed by the dried nutritive substances (in order words,
the nutritive substances and the microorganisms are brought into
contact with one another), and then these are brought into contact
with the green coffee beans; and
[0117] a method in which microorganisms are suspended in the water
that will be absorbed by dried coffee berries.
[0118] (Fermentation Conditions)
[0119] There are no particular limitations regarding the
fermentation conditions of the microorganisms, as long as
fermentation is carried out. The fermentation conditions of the
microorganisms can be suitably set for the microorganisms and
nutritive substances that are adopted.
[0120] For example, if coffee berries that include green coffee
beans and coffee pulp serving as nutritive substance are used, then
the microorganism fermentation process can be performed during the
process of refining the green coffee beans.
[0121] For example, in a dry refining process, microorganisms can
be brought into contact with and allowed to ferment coffee berries
that have been harvested but not yet dried, and then those berries
can be dried.
[0122] On the other hand, in a wet refining process, microorganisms
can be brought into contact with harvested coffee berries such as
before the berries are submerged in a water tub, when they are
submerged in the water tub to remove impurities, or after they have
been taken out of the water tub but before the coffee pulp is
removed.
[0123] It is also possible to ferment the coffee berries still on
the tree before they are harvested.
[0124] In these cases it is possible to prevent contamination by
other microorganisms or control conditions such as the temperature
and pH, and for example, the fermentation process can be performed
by selecting microorganisms that are capable of fermentation in a
low-temperature environment between 15 and 30.degree. C. or
performed using the compositions of acidic conditions that are
created by adding citric acid, for example, to inhibit fermentation
by various other bacteria.
[0125] If fruit pulp, fruit juice, or a nutrient medium, for
example, is used as the nutritive substance, then the fermentation
process can be performed in an incubator, tank, or storage house
that prohibits infiltration by other bacteria and allows growth
conditions such as the temperature and the concentration of carbon
dioxide to be controlled.
[0126] There are no limitations regarding the time required for the
fermentation process, and this can be suitably chosen based on the
quality and strength of the flavor and aroma to be added or based
on the microorganism or nutritive substance. It is also possible to
end the fermentation process once the nutritive substances have
been consumed.
[0127] To end the fermentation process, it is possible to add heat
to kill the microorganisms, wash the green coffee beans or dry them
in the sun, separate the green coffee beans from the nutritive
substance, or combine fermentation with a method such as roasting.
For example, fermentation can be ended by using a drying machine to
dry the product at 50 to 60.degree. C. for about one day.
[0128] As described above, bringing the green coffee beans, the
nutritive substances, and the microorganisms into contact with one
another to execute the fermentation process allows the flavor and
aroma components that are generated by the metabolic activity of
the microorganisms (for example, brewers yeast) to be transferred
to the green coffee beans during fermentation to add richly
fragrant aroma and flavor components that have unique aromas to the
green coffee beans.
[0129] The green coffee beans infused with flavors and aromas
having rich aromas according to the invention then pass through a
separation process to separate out only those green coffee beans
that have been fermented, and by doing so they are separated from
the nutritive substances and the microorganisms.
[0130] Any method may be used for the separation process as long as
that method involves segregating only the green coffee beans that
have been infused with flavor and aroma components from the mixture
of green coffee beans, nutritive substances, and microorganisms
(for example, washing with water). The green coffee beans that are
used in the fermentation process have not been ground up and
therefore can be readily separated from the microorganisms.
[0131] The green coffee beans thus separated may be roasted by a
normal roasting method to produce roasted coffee beans.
[0132] The roasted coffee beans that are obtained can be ground up
and infused with water, which is then extracted through a filter by
filtration, and this can be taken as a regular coffee beverage or
it can be used as an industrial ingredient for instant coffee,
coffee extract, or canned coffee, etc.
[0133] The roasted coffee beans and coffee beverages that are
obtained at this time have been confirmed to have sufficiently good
flavor and aroma, as illustrated in Embodiment 3, which is
described later, even when the green coffee beans that have been
infused with good coffee flavor and aroma have been turned into
roasted coffee beans or coffee beverages.
[0134] Thus, this invention not only allows green coffee beans that
have been infused with excellent flavor and aroma to be obtained,
but also can be used in tandem with conventionally known techniques
for altering the flavor and aroma of coffee beans.
[0135] The invention is described in specific detail in the
following embodiments, however, the invention is not limited to
these embodiments.
Embodiment 1
[0136] Using coffee berries and yeast, the form of the coffee
berries and the yeast type were changed to assess the suitability
of various conditions for fermentation.
[0137] Two types of coffee berries were examined, these being (1)
undried coffee berries (Okinawa-grown Arabica berries washed in
water), and (2) dried coffee berries that have been soaked in water
(dried Brazil-grown Arabica coffee beans soaked in purified water
for 40 minutes).
[0138] Two types of dried yeast (the L2323 and S102 described
above) were used.
[0139] 3 g of each dried yeast was suspended in 50 mL water heated
to 41.degree. C. and let stand for approximately 30 minutes,
yielding a concentrated yeast-containing solution having a yeast
concentration of 6.0.times.10.sup.9 cells per 1 mL. This was then
diluted by a factor of 20 to produce a yeast suspension
(3.0.times.10.sup.8 cells/ml).
[0140] 100 g of each of the above coffee berries was placed in a
triangular flask, and to this was added 250 mL of the yeast
suspension, and the flask was capped by a silicon cap and incubated
for seven days at 22.degree. C. The drop in weight of the flask was
measured. A control in which water was used in lieu of the yeast
suspension also was prepared.
[0141] The results are shown in FIG. 2 and FIG. 3.
[0142] No drop in weight was confirmed in the control for the (1)
undried coffee berries (FIG. 2) and the (2) dried coffee berries
submerged in water (FIG. 3), but when the two types of yeast were
added, in both cases a drop in weight was confirmed.
[0143] Here, a silicon lid that is permeable to air but is not
permeable to water is used. The carbon dioxide produced by the
metabolism of components in the coffee berries by the yeast can
escape to the outside through the silicon cap, and the weight of
the flask drops by the amount of carbon dioxide that escapes. This
drop in weight can be used as an indicator of growth by the yeast
in contact with the coffee berries.
[0144] The drop in sample quantity plateaued after seven days, and
from this it was concluded that the coffee berries would not be
metabolized further.
[0145] Thus, regardless of whether the coffee berries were dried or
undried, it was confirmed that the yeast can metabolize and grow
from coffee pulp as a nutritive substance.
Embodiment 2
[0146] Using dried coffee berries, the effect that microorganism
fermentation has on the flavor and aroma of green coffee beans was
examined.
[0147] Arabica beans grown in Brazil were used as the dried coffee
berries. As the yeast suspension, the two types of yeast
suspensions (L2323 and S102) described in Embodiment 1 were
used.
[0148] 500 mL yeast suspension was added to and absorbed by 200 g
dried coffee berries. This was then placed in a triangular flask,
and the flask was capped by a silicon cap and incubated for six
days at 22.degree. C.
[0149] The weight of the flask was measured after day six, and in
both causes a drop in weight was confirmed (see Table 1). It was
therefore concluded that fermentation by the microorganisms had
occurred in each sample.
TABLE-US-00001 TABLE 1 yeast weight drop (g) L2323 1.69 S102
2.09
[0150] <Evaluating the Coffee Beans>
[0151] The coffee berries in the flask after six days incubation
were dried at 55.degree. C. for 24 hours in a drying machine, and
then their pulp and skin were removed, producing 70 to 90 g of
green coffee beans. As a control, the dried coffee berries were
further dried by leaving them at 55.degree. C. for approximately
one day and then their pulp and skin were removed. The green coffee
beans that were obtained were subjected to a sensory analysis and a
flavor and aroma component analysis.
[0152] The green coffee beans after fermentation by L2323 will be
called the L2323 green beans, those for S102 will be called the
S102 green beans, and those for the control will be called the
control green beans.
[0153] 1. Sensory Analysis
[0154] Sensory analysis was performed by a panel of five coffee
sensory assessors. 30 g of each green coffee bean was placed in a
dedicated sensory flask as is without being ground, and this was
capped. To perform sensory analysis, the assessors displaced the
cap and evaluated the five fields of brewing aroma, top note, last
note, grassiness, and the presence of foreign smells. These fields
were evaluated using a five point rating system, in which the
brewing aroma of the control green beans was assigned a 1 and the
other fields of the control green beans were assigned a 3, and
values larger than this indicated stronger (better) and values
smaller than this indicated weaker (poorer). The mean values of the
values assigned by the assessors were found. The mean values are
shown in Table 2.
[0155] It should be noted that "brewing aroma" refers to the fruity
fermentation aroma, "top note" refers to the first impression of
the aroma, "last note" refers to the lingering aroma, "grassiness"
refers to the grassy smell, and "foreign smells" are smells
normally not found in coffee beans.
TABLE-US-00002 TABLE 2 S102 green evaluated field control green
beans L2323 green beans beans brewing aroma 1 5 5 top note 3 4.6
4.4 last note 3 3.2 3 grassiness 3 2.8 2.8 foreign smells absent
absent absent
[0156] The L2323 beans and the S102 beans both received a high
brewing aroma rating, indicating that they had been infused with
good aroma. On the other hand, foreign smells were not
confirmed
[0157] 2. Component Analysis
[0158] Gas chromatography (GC) was used to analyze the flavor and
aroma components. 10 g of each unground green coffee beans were
placed in GC sample tubes, and the headspace gas was analyzed. The
devices used were the "Agilent 7694 HeadspaceSampler" (made by
Agilent Technologies) and the "Agilent 6890 GC System" (made by
Agilent Technologies).
[0159] The samples were introduced at 60.degree. C. over 30 minutes
at a 5:1 split, and a HP-INNOWax (60 m.times.0.25 mm inner
diameter, 0.25 .mu.m film thickness) column was used. The
temperature was held at 40.degree. C. for four minutes and then
increased 3.degree. C./min up to 220.degree. C., then held at
230.degree. C. for 30 minutes. MSD and FID detectors were used.
[0160] This analysis focused on esters and alcohols as flavor and
aroma components, and their peak areas were measured.
[0161] Here, the esters was found by taking the sum of the total
peak areas of methyl acetate (retention time: 3.9), ethyl acetate
(retention time: 6.3), and isobutyl ethyl ether (retention time:
15.7), which have characteristic smells.
[0162] The alcohols was found by taking the sum of the total peak
areas of ethanol (retention time: 8.5) and isoamyl alcohol
(retention time: 25.0).
[0163] The total amount of flavor and aroma components was found by
taking the sum of the peak areas of the esters and alcohols in
addition to the peak areas of acetaldehyde, isobutyl aldehyde, and
furfuryl alcohol.
[0164] The results are shown in Table 3.
TABLE-US-00003 TABLE 3 control green L2323 green S102 green peak
area (pA .times. s) beans beans beans esters 87 522 381 alcohols
953 58431 20445 total aroma and 1106 59156 20930 flavor
component
[0165] Compared to the control green beans, the L2323 green beans
and the S102 green beans both showed an increase in peak area for
esters, alcohols, and the total flavor and aroma component, and the
L2323 green beans exhibited a particularly noticeable increase in
alcohol peak area.
[0166] The results of the sensory analysis and the component
analysis of the green coffee beans indicate that the flavor and
aroma components generated by the metabolic activities of the
brewers yeast had been transferred to the green coffee beans. It
was also understood that no foreign smells were found. The results
can be explained as follows.
[0167] Coffee seeds generally have the property of absorbing water
in preparation for germination.
[0168] On the other hand, microorganisms such as yeast have the
ability to metabolize carbon sources and nitrogen sources when
these are present, and are known to create alcohols and esters
through the metabolism of sugars and amino acids.
[0169] Carrying out fermentation by bringing green coffee beans
(coffee seeds), nutritive substances, and microorganisms into
contact with one another likely results in the green coffee beans
absorbing, along with water, the alcohols and the esters that are
generated by microorganism metabolism. Alcohols and esters function
as flavor and aroma components, and thus the transfer of these to
the green coffee beans likely infuses the green coffee beans with
those flavor and aroma components.
[0170] That is to say, conducting the fermentation process with
yeast, which is a microorganism, allows unique flavors and aromas
such as brewing aromas to be added, and for this it was affirmed
that processing green coffee beans using the method of the
invention has benefit.
Embodiment 3
[0171] An evaluation was performed on the roasted coffee beans
obtained using green coffee beans that were processed by the method
of processing green coffee beans according to the invention, and
coffee beverages were obtained by grinding those roasted coffee
beans, infusing them with water and then extracting the water
through filtration using a filter. Evaluation of the coffee
beverages was performed by preparing drip extract and canned
coffee.
[0172] A. Evaluating the Roasted Coffee Beans
[0173] Roasted coffee beans were prepared using the three types of
green coffee beans that were obtained in Embodiment 2 (L2323 green
beans, S102 green beans, control green beans).
[0174] 70 to 90 g of each green coffee bean was roasted for
approximately 30 minutes at a temperature between 150 to
200.degree. C. using a roasting machine (made by PROBAT; Battery
Sample Roaster BRZ2), yielding approximately 40 to 50 g of roasted
coffee beans with an L value (indicator of roasting) of about 20
(these will be referred to as the L2323 roasted beans, the S102
roasted beans, and the control roasted beans).
[0175] Without grinding them, the roasted beans that were obtained
were subjected to a sensory analysis and composition analysis by
gas chromatography (GC).
[0176] A1. Sensory Analysis of the Roasted Coffee Beans
[0177] This analysis was conducted in the same manner as in
Embodiment 2, except that the five fields that were evaluated were
brewing aroma, top note, last note, roasted aroma, and the presence
of foreign smells. The results are shown in Table 4.
[0178] It should be noted that "roasted aroma" indicates the degree
of fragrant aroma.
TABLE-US-00004 TABLE 4 control roasted L2323 roasted S102 roasted
evaluated field beans beans beans brewing aroma 1 4.8 4.8 top note
3 4.4 4.4 last note 3 3.4 3.2 roasted aroma 3 3 3 foreign smells
absent absent absent
[0179] The results show that both the L2323 roasted beans and the
S102 roasted beans received a high brewing aroma assessment and
retained good aroma. The higher rating for the top note than the
last note is an indication that, in particular, a sufficiently
large amount of components with high volatility was remaining. No
foreign smells were confirmed
[0180] A2. Analysis of Roasted Coffee Bean Components
[0181] The flavor and aroma components of each type of roasted
coffee bean were analyzed using gas chromatography (GC). Analysis
was performed after placing 5 g of the roasted coffee beans in a GC
sample tube. The analysis was conducted in the same manner as in
Embodiment 2. The results are shown in Table 5.
TABLE-US-00005 TABLE 5 control roasted L2323 roasted S102 roasted
peak area (pA .times. s) beans beans beans esters 423 1805 1124
alcohols 79 4050 2454 total aroma and 3163 14405 11354 flavor
component
[0182] Compared to the control roasted beans, the L2323 roasted
beans and the S102 roasted beans both showed an increase in peak
area for esters, alcohols, and the total flavor and aroma
component. This indicates that the flavors and aromas that were
added by the above method of processing green coffee beans
according to the invention were not lost in the roasting
process.
[0183] B. Evaluating the Coffee Beverage (Drip Extract)
[0184] A coffee extract was prepared from each of the three types
of roasted coffee beans (L2323 roasted beans, S102 roasted beans,
and control roasted beans). The coffee beans were finely ground and
270 g of hot water was added to 30 g of the grinds, and then drip
extraction was conducted to obtain approximately 200 g of extract.
The three types of extract that were obtained will be called the
L2323 extract, the S102 extract, and the control extract. A sensory
analysis and a component analysis were conducted for each
extract.
[0185] B1. Sensory Analysis of the Drip Extract
[0186] Sensory analysis was conducted by a panel of five coffee
sensory assessors. The assessors evaluated the six fields of
brewing aroma, bitterness, acidity, finish, body feel, and the
presence of foreign smells. These fields were evaluated using a
five point rating system, in which the brewing aroma of the control
green beans was assigned a 1 and the other fields of the control
green beans were assigned a 3, and values larger than these
indicate stronger (better) and smaller values indicate weaker
(poorer). The mean values of the values assigned by the assessors
were found. The mean values are shown in Table 6.
[0187] It should be noted that "body feel" indicates the body,
mouthfeel, and the roundness of the aroma.
TABLE-US-00006 TABLE 6 evaluated field control extract L2323
extract S102 extract brewing aroma 1 5 4.8 bitterness 3 2.8 2.8
acidity 3 3 3.2 finish 3 3.2 3.2 body feel 3 4 3.8 foreign smells
absent absent absent
[0188] The L2323 extract and the S102 roasted beans both were given
a high rating in brewing aroma and body feel and were found to have
good aroma.
[0189] B2. Analysis of the Drip Extract Components
[0190] 10 mL of each extract was put into a GC sample tube and GC
analysis was conducted. This analysis was conducted in the same
manner as in Embodiment 2. The results are shown in Table 7.
TABLE-US-00007 TABLE 7 peak area (pA .times. s) control extract
L2323 extract S102 extract esters 124 1080 1010 alcohols 21 831 905
total aroma and 831 3138 2927 flavor component
[0191] Compared to the control extract, the L2323 extract and the
S102 extract both showed an increase in peak area for esters,
alcohols, and the total flavor and aroma component. This indicates
that the flavors and aromas that were added by the above method of
processing green coffee beans according to the invention were not
lost during processing into a coffee beverage (drip extract).
[0192] C. Evaluating the Coffee Beverage (Canned Black Coffee)
[0193] The above extracts were used to prepare canned fermented
black coffee.
[0194] To prepare the coffee, approximately 200 g of the extract
was filtered with filter paper and sodium bicarbonate was added to
the filtered liquid to adjust the pH to approximately 5.7, after
which water was used to adjust this to a Brix of approximately 1.00
and 190 g of this was canned and retort sterilization was performed
(125.degree. C., F value: 12).
[0195] The three types of canned coffee thus obtained will be
referred to as L2323 canned coffee, S102 canned coffee, and control
canned coffee.
[0196] These three types of canned black coffee were subjected to a
sensory analysis.
[0197] C1. Sensory Analysis of the Canned Black Coffee
[0198] This evaluation was conducted using the same method as that
adopted when evaluating the above drip extracts. The results are
shown in Table 8.
TABLE-US-00008 TABLE 8 control canned L2323 canned S102 canned
evaluated field coffee coffee coffee brewing aroma 1 5 5 bitterness
3 3 2.8 acidity 3 3.2 3 finish 3 3 3 body feel 3 3.4 3.2 foreign
smells absent absent absent
[0199] The L2323 canned coffee and the S102 canned coffee both
exhibited a notable brewing aroma and were not found to include
foreign smells. Both also had a stronger body feel than the
control.
[0200] The results of analyzing the above roasted coffee beans and
coffee beverages (drip extract and canned black coffee) show that
the aroma and flavor components that were added to the green coffee
beans using the method of processing green coffee beans according
to the invention were not lost when the roasted coffee beans and
the coffee beverages were produced.
[0201] Thus, it was confirmed that the method of processing green
coffee beans of the invention allows roasted coffee beans and
coffee beverages having rich aromas and flavors to be produced.
Embodiment 4
[0202] The dry refining process was performed as described above to
produce green coffee beans from coffee berries. Testing was
performed to determine whether or not it is possible to adopt the
method of processing green coffee beans according to the invention
in the course of this dry refining process.
[0203] To simulate harvested coffee berries, undried coffee berries
were used and yeast was sprayed onto these.
[0204] The yeast strains used were L2323 and S102.3 g of yeast were
put into separate tubes and the tubes were filled with 50 mL water,
capped and agitated. Each tube was then kept in a 41.degree. C.
water bath for 30 minutes to produce a yeast-containing solution
having 6.0.times.10.sup.9 cells per 1 mL.
[0205] Undried Okinawan Arabica coffee berries were used as is. 25
mL of the above yeast-containing solution was sprayed onto 300 g
coffee berries. The sprayed coffee berries were then put in a
triangular flask, capped with a silicon lid, and then incubated at
22.degree. C. for two days. After two days, the weight of the flask
was measured. The results are shown in Table 9.
TABLE-US-00009 TABLE 9 yeast weight drop (g) L2323 5.82 S102
5.89
[0206] The results show that there was a drop in weight in both
samples. Thus, it can be concluded that fermentation by yeast had
proceeded in these samples to which yeast had been added.
[0207] The dry refining process was continued to produce green
coffee beans from the coffee berries. A sensory analysis was
conducted on the green coffee beans that were obtained. This
analysis was conducted in the same manner as in Embodiment 2. It
should be noted that control green beans that were not fermented by
yeast were taken as a control. The green coffee beans after
fermentation by L2323 will be referred to as L2323 green beans, the
green coffee beans after fermentation by S102 will be referred to
as S102 green beans, and the green coffee beans of the control will
be referred to as control green coffee beans. The results are shown
in Table 10.
TABLE-US-00010 TABLE 10 control green L2323 green S102 green
evaluated field beans beans beans brewing aroma 1 5 5 top note 3
4.6 4.8 last note 3 3.2 3.2 grassiness 3 3 3 foreign smells absent
absent absent
[0208] Both the L2323 green beans and the S102 green beans received
high scores in brewing aroma, affirming that they had been infused
with good aroma.
[0209] This shows that it is possible to adopt the present
invention when performing a dry refinement process by spraying a
yeast-containing solution onto undried coffee berries before they
are depulped, at the site (production site) where the coffee beans
are harvested.
Embodiment 5
[0210] A case in which fermentation was actually performed during
the dry refinement process was examined.
[0211] 300 Kg of harvested Brazilian Arabica coffee berries
(undried) were spread out on a sheet.
[0212] 50 L of water was then added to 3 kg of dry yeast (L2323),
agitated and let stand for 40 minutes to yield a yeast-containing
solution of 6.0.times.10.sup.9 cells/mL. This was uniformly
dispersed in buckets over the spread-out coffee berries and lightly
agitated, after which the coffee berries were covered with a
plastic sheet and left undisturbed for two days.
[0213] The coffee berries were subsequently dried and husked to
remove their pulp and skin, for example, producing green coffee
beans infused with good aroma and flavor. Those green coffee beans
were roasted according to a standard roasting method to produce
roasted coffee beans having good aroma and flavor.
Embodiment 6
[0214] A wet refining process was performed as described above to
obtain green coffee beans from coffee berries. Testing was
performed to determine whether or not it is possible to adopt the
method of processing green coffee beans according to the invention
during the course of this wet refining process.
[0215] To simulate harvested coffee berries, undried coffee berries
were used and soaked in a yeast suspension.
[0216] The yeast strains used were L2323 and S102.3 g of yeast were
put into separate tubes and the tubes were filled with 50 mL water,
capped and agitated. Each tube was then placed in 41.degree. C.
warm water for 30 minutes, then diluted by a dilution factor of
20.times. to produce a yeast suspension (3.0.times.10.sup.8
cells/ml).
[0217] Undried Okinawan Arabica coffee berries were used as is. 500
mL of the above yeast suspension and 300 g coffee berries were put
into a triangular flask, this was capped with a silicon lid, and
the flask was then incubated at 22.degree. C. for two days. After
two days, the weight of the flask was measured. The results are
shown in Table 11.
TABLE-US-00011 TABLE 11 yeast Weight drop (g) L2323 6.20 S102
6.48
[0218] The results show that there was a drop in weight in both
samples. It can be therefore concluded that fermentation by yeast
had proceeded in these samples infused with yeast.
[0219] The wet refining process was continued to produce green
coffee beans from the coffee berries. A sensory analysis was
conducted on the green coffee beans that were obtained. This
analysis was performed in the same manner as in Embodiment 2. It
should be noted that green coffee beans that were not fermented by
yeast were taken as a control. The green coffee beans after
fermentation by L2323 will be referred to as L2323 green beans, the
green coffee beans after fermentation by S102 will be referred to
as S102 green beans, and the green coffee beans of the control will
be referred to as control green coffee beans. The results are shown
in Table 12.
TABLE-US-00012 TABLE 12 control green L2323 green S102 green
evaluated field beans beans beans brewing aroma 1 5 5 top note 3
4.6 4.4 last note 3 3.2 3.2 grassiness 3 3 3 foreign smells absent
absent absent
[0220] The L2323 green beans and the S102 green beans both received
high scores in brewing aroma, confirming that they had been infused
with good aroma.
[0221] Thus, this demonstrates that the present invention can be
adopted onsite where coffee beans are harvested by adding yeast
(microorganisms) to pre-depulped coffee berries in a water tub
during the wet refining process.
[0222] Embodiments 4 and 6 demonstrate that the method of
processing green coffee beans of the invention can be adopted in
both dry and wet refinement processing methods. The method of
processing green coffee beans therefore can be easily introduced
during normal refinement processing and employed where the coffee
beans are grown at the sites and where the dried green coffee beans
are shipped, without being accompanied by large investments in
equipment.
Embodiment 7
[0223] A case in which fermentation was actually performed during
the wet refinement process was examined.
[0224] 300 Kg of harvested Columbian Arabica coffee berries
(undried) were washed and put into a 1 KL fermentation tank.
[0225] 50 L of water was then added to 3 kg of dry yeast (L2323)
and let stand for 40 minutes to yield a yeast containing-solution.
This yeast containing-solution was diluted by a dilution factor of
20 to a concentration of 3.0.times.10.sup.8 cells/mL. 500 L of the
yeast suspension was loaded into the 1 KL tank and was suitably
agitated over two days.
[0226] The coffee berries were subsequently washed with water and
husked to remove their pulp and skin, for example, producing green
coffee beans to which good aroma and flavor had been added. The
green coffee beans were roasted by a standard roasting method to
produce roasted coffee beans having good aroma and flavor.
Embodiment 8
[0227] Various types of nutritive substances were used to evaluate
the effect that microorganism fermentation has on the flavor and
aroma of green coffee beans.
[0228] For the dried green coffee beans, Brazilian Arabica beans
were used. The yeast suspension (L2323) described in Embodiment 1
was used as the yeast suspension.
[0229] 3 g of the dried yeast was suspended in 50 mL water heated
to 41.degree. C. and let stand for approximately 30 minutes,
yielding a concentrated yeast-containing solution having a yeast
concentration of 6.0.times.10.sup.9 cells per 1 mL.
[0230] Three types of nutritive substances were examined: (1) apple
juice, (2) grape juice, and (3) YM medium. The apple juice and the
grape juice used were commercially available, fruit juice
concentrate (50 BRIX) diluted by a dilution factor of 5. The YM
medium used was a YM Broth made by Difco dissolved in water to
achieve a per L concentration of Yeast Extract 3.0 g, Malt Extract
3.0 g, Peptone 5.0 g, and Dextrose 10.0 g.
[0231] To a triangular flask, first 240 mL of an above nutritive
substance was added, then 10 mL of the yeast suspension and 50 g of
the above green coffee beans were added, this was capped by a
silicon cap, and incubated for seven days at 22.degree. C. The drop
in weight of the flask was measured. A control in which water was
used in lieu of the yeast suspension also was prepared.
[0232] The results are shown in Table 13. No drop in weight was
confirmed in the control for the (1) apple juice, the (2) grape
juice, or the (3) YM medium, but when the either of the two types
of yeast were added to these, a drop in weight was confirmed in all
three cases.
[0233] Here, a silicon lid that is permeable to air but is not
permeable to water is used. The carbon dioxide produced by the
metabolism of components in the various nutritive substances by the
yeast could escape to the outside through the silicon cap, and the
weight of the flask dropped by the amount of carbon dioxide that
escaped. This drop in weight can be taken as an indication that
there was growth in the yeast in contact with the coffee
berries.
[0234] The drop in sample quantity plateaued after seven days, and
from this it was concluded that the coffee berries would not be
metabolized further.
[0235] Thus, it was confirmed that the yeast could metabolize and
grow regardless of nutritive substance type.
TABLE-US-00013 TABLE 13 various nutritive substances weight drop
(g) control 0.00 apple juice 2.18 grape juice 2.26 YM medium
2.66
[0236] <Evaluating the Green Coffee Beans>
[0237] The four types of green coffee beans, inclusive of the
control, were dried in their flask at 55.degree. C. for 24 hours by
a drying machine after incubating for seven days, producing
approximately 50 g of green coffee beans. A sensory analysis was
then performed on the green coffee beans that were obtained.
[0238] The green coffee beans after fermentation by apple juice
nutritive substance will be called the apple juice green beans,
those for the grape juice will be called the grape juice green
beans, those for the YM medium will be called the YM medium green
beans, and those for the control will be called the control green
beans.
[0239] 1. Sensory Analysis
[0240] Sensory analysis was performed by a panel of five coffee
sensory assessors. 30 g of each green coffee bean was placed in a
dedicated sensory flask as is without being ground, and this was
capped. To perform sensory analysis, the assessors displaced the
cap and evaluated the five fields of brewing aroma, top note, last
note, grassiness, and the presence of foreign smells. These fields
were evaluated using a five point rating system, in which the
brewing aroma of the control green beans was assigned a 1 and the
other fields of the control green beans were assigned a 3, and
values larger than these indicated stronger (better) and smaller
values indicated weaker (poorer). The mean values of the values
assigned by the assessors were found. The mean values are shown in
Table 14.
[0241] It should be noted that "brewing aroma" refers to the fruity
fermentation aroma, "top note" refers to the first impression of
the aroma, "last note" refers to the lingering aroma, "grassiness"
refers to the grassy smell, and "foreign smells" are smells
normally not found in coffee beans.
TABLE-US-00014 TABLE 14 control green apple juice Grape juice YM
medium evaluated field beans green beans green beans green beans
brewing aroma 1 5 5 5 top note 3 4.6 4.7 4.5 last note 3 3.1 3.2 3
grassiness 3 2.7 2.9 2.8 foreign smells absent absent absent
absent
[0242] All of the various nutritive substance samples received a
high brewing aroma score, indicating that a good aroma. On the
other hand, foreign smells were not confirmed.
[0243] <Evaluating the Roasted Coffee Beans>
[0244] 70 to 90 g of each of the four types of green beans, which
is inclusive of the control, was roasted at a temperature between
150 to 200.degree. C. for approximately 30 minutes using a roasting
machine (made by PROBAT; Battery Sample Roaster BRZ2), yielding
approximately 40 to 50 g of roasted coffee beans with an L value
(indicator of degree of roasting) of about 20.
[0245] The roasted apple juice green beans will be referred to as
the apple juice roasted beans, the roasted grape juice green beans
will be referred to as the grape juice roasted beans, those for the
YM medium will be referred to as the YM medium roasted, and those
of the control will be referred to as the control roasted. A
sensory analysis was performed on these various roasted coffee bean
types.
[0246] 1. Sensory Analysis
[0247] Sensory analysis was performed by a panel of five coffee
sensory assessors. 30 g of each green coffee bean was placed in a
dedicated sensory flask as is without first being ground, and this
was capped. To perform sensory analysis, the panelists displaced
the cap and evaluated the five fields of brewing aroma, top note,
last note, roasted aroma, and the presence of foreign smells. These
fields were evaluated using a five point rating system, in which
the brewing aroma of the control green beans was assigned a 1 and
the other fields of the control green beans were assigned a 3, and
values larger than these indicated stronger (better) and smaller
values indicated weaker (poorer). The mean values of the values
assigned by the assessors were found. The mean values are shown in
Table 15.
[0248] It should be noted that "brewing aroma" refers to the fruity
fermentation aroma, "top note" refers to the first impression of
the aroma, "last note" refers to the lingering aroma, "roasted
aroma" refers to the fragrance, and "foreign smells" are smells
normally not found in coffee beans.
TABLE-US-00015 TABLE 15 control apple juice grape juice YM medium
roasted roasted roasted roasted evaluated field beans beans beans
beans brewing aroma 1 4.7 4.9 4.8 top note 3 4.5 4.6 4.5 last note
3 3.1 3.2 3.2 roasted aroma 3 3 3.1 3 foreign smells absent absent
absent absent
[0249] All of the various roasted beans of this invention received
a higher brewing aroma score than the control, and this indicates
that they have excellent aroma. On the other hand, foreign smells
were not confirmed
[0250] B. Evaluating the Coffee Beverage (Drip Extract)
[0251] Coffee extracts were prepared from each of the four types of
roasted coffee beans (apple juice roasted beans, grape juice
roasted beans, YM medium roasted beans, and control roasted beans).
The roasted beans were finely ground and 270 g of hot water was
added to 30 g of the grinds to perform a drip extraction, producing
approximately 200 g of roasted bean extract. The four types of
extract that were obtained will be called the apple juice roasted
bean extract, the grape juice roasted bean extract, the YM medium
roasted bean extract, and the control roasted bean extract. Sensory
analysis was conducted for each extract.
[0252] (Sensory Analysis of the Drip Extracts)
[0253] Sensory analysis was conducted by a panel of five coffee
sensory assessors. These panelists evaluated the six fields of
brewing aroma, bitterness, acidity, finish, body feel, and the
presence of foreign smells. These fields were evaluated using a
five point rating system, in which the brewing aroma of the control
green beans was assigned a 1 and the other fields of the control
green beans were assigned a 3, and values larger than these
indicate stronger (better) and smaller values indicate weaker
(poorer). The mean values of the values assigned by the panelists
were found. The mean values are shown in Table 16.
[0254] It should be noted that "body feel" indicates the body,
mouthfeel, and the roundness of the aroma.
TABLE-US-00016 TABLE 16 control apple juice grape juice YM medium
roasted roasted bean roasted bean roasted bean evaluated field bean
extract extract extract extract brewing aroma 1 4.7 4.8 4.6
bitterness 3 2.9 3.1 3.1 acidity 3 3.1 3.2 3.1 finish 3 3.3 3.2 3.1
body feel 3 4.1 4.3 4.1 foreign smells absent absent absent
absent
[0255] The apple juice roasted bean extract, the grape juice
roasted bean extract, and the YM medium roasted bean extract were
found to have excellent aroma, being rated higher in brewing aroma
and body feel than the control.
[0256] C. Evaluating the Coffee Beverage (Canned Black Coffee)
[0257] The above extracts were used to prepare canned fermented
black coffee.
[0258] To prepare the coffee, approximately 200 g of each extract
was filtered with a paper filter and sodium bicarbonate was added
to the filtered liquid to adjust the pH to approximately 5.7, after
which water was used to adjust the Brix to approximately 1.00, and
190 g of this was canned and retort sterilization was performed
(125.degree. C., F value: 12).
[0259] The four types of canned coffee thus obtained will be
referred to as the apple juice canned coffee, the grape juice
canned coffee, the YM medium canned coffee, and the control canned
coffee.
[0260] A sensory analysis was performed on these four canned black
coffee types.
[0261] C1. Sensory Analysis of the Canned Black Coffee
[0262] Analysis was conducted according to the method adopted when
analyzing the drip extract. The results are shown in Table 17.
TABLE-US-00017 TABLE 17 control apple juice grape juice YM medium
canned canned canned canned evaluated field coffee coffee coffee
coffee brewing aroma 1 4.9 5 4.8 bitterness 3 3.1 3 3.2 acidity 3 3
3.2 3.1 finish 3 3 3 3 body feel 3 3.4 3.5 3.4 foreign smells
absent absent absent absent
[0263] The apple juice canned coffee, the grape juice canned
coffee, and the YM medium canned coffee exhibited a notable brewing
aroma and were not found to include foreign smells. They also had a
stronger body feel than the control.
[0264] The results from analyzing the above roasted coffee beans
and coffee beverages (drip extract and canned black coffee)
demonstrate that the aroma and flavor components that were added to
the green coffee beans using the method of processing green coffee
beans according to the invention were not lost when roasted coffee
beans and coffee beverages were produced.
[0265] Thus, it was confirmed that the method of processing green
coffee beans of the invention allows roasted coffee beans and
coffee beverages having rich aromas and flavors to be produced.
INDUSTRIAL APPLICABILITY
[0266] The present invention has exceptional utility in not only
processing tasks such as refining and roasting coffee berries, but
also in the task of manufacturing coffee beverages by manufacturing
various types of products (regular coffee, instant coffee, canned
coffee, coffee aroma, etc.) from roasted coffee beans produced from
green coffee beans that have been processed according to the
invention, and can contribute to the further development of those
industries.
BRIEF DESCRIPTION OF DRAWINGS
[0267] FIG. 1 is a schematic of the method of processing green
coffee beans of the invention.
[0268] FIG. 2 is a graph showing the drop in weight when yeast is
brought into contact with undried coffee berries.
[0269] FIG. 3 is a graph showing the drop in weight when yeast is
brought into contact with dried coffee berries.
* * * * *