WO2008029578A1 - Café germé - Google Patents

Café germé Download PDF

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Publication number
WO2008029578A1
WO2008029578A1 PCT/JP2007/065205 JP2007065205W WO2008029578A1 WO 2008029578 A1 WO2008029578 A1 WO 2008029578A1 JP 2007065205 W JP2007065205 W JP 2007065205W WO 2008029578 A1 WO2008029578 A1 WO 2008029578A1
Authority
WO
WIPO (PCT)
Prior art keywords
coffee bean
water
germinated
coffee beans
coffee
Prior art date
Application number
PCT/JP2007/065205
Other languages
English (en)
Japanese (ja)
Original Assignee
Ichikawa, Hiroki
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ichikawa, Hiroki filed Critical Ichikawa, Hiroki
Priority to JP2009513966A priority Critical patent/JP5025725B2/ja
Priority to KR1020087004784A priority patent/KR101031142B1/ko
Priority to CN2007800528805A priority patent/CN101677508B/zh
Priority to PCT/JP2007/070625 priority patent/WO2008139650A1/fr
Publication of WO2008029578A1 publication Critical patent/WO2008029578A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—Treating green coffee; Preparations produced thereby

Definitions

  • This invention is characterized by the ability to change the components of green coffee beans by germinating common green coffee beans, and also has the characteristics that it is very easy to drink and has a good aroma.
  • the present invention relates to a sprouted rice field that can change its contents by changing the content of moisture to be absorbed during processing.
  • Koichihi has removed the pulp of the harvested, dried to a certain degree and roasted and pulverized, or drinks water that has not been roasted or extracted with hot water
  • foods that are not to be used are used as ingredients for food without roasting and other special treatments such as germination.
  • seedlings are sprouting, but they are buried in the soil and are far from edible, and it takes 6 weeks for the sprouting to take place. There are currently no other cases in which fresh coffee beans are germinated in a short time for edible purposes.
  • An object of the present invention is to provide germinated coffee that has never been performed until now by germinating the coffee beans, and has a nutritional balance and aroma that is easy to drink.
  • the germinated coffee of the present invention can be reduced in the germination process when pesticides are used during the cultivation of coffee beans and there is any residue. Ingredients gradually change between water absorption and germination.
  • the amino acids components asparagine acid, threonine, serine are compared with the coffee beans before germination in comparison with the drawings (Fig. 1) While the content of glutamic acid decreased, 7 "aminobutyric acid and methionine were approximately doubled.
  • the increase in vitamins niacin was also confirmed. Figure) was also confirmed to improve the balance of amino acid content.
  • coffee beans are easily absorbed and decomposed by the enzymes they possess for the growth of the buds, so it may be easier for humans to absorb than before germination.
  • taste especially in regard to taste, a test with multiple people drinking showed that it was mellow and easy to drink.
  • the thin skin called chaff can be easily removed in the washing process after germination, so that the deterioration of taste due to chaff can be suppressed in subsequent roasting.
  • Fig. 1 shows the content of amino acid contained in 100 g of green coffee beans before germination, which is generally distributed, and Fig. 2 shows the content when germinating the same coffee beans. It is.
  • Fig. 3 is a pie chart of the content ratio of Fig. 1
  • Fig. 4 is a pie chart of Fig. 2 with the content ratio.
  • the present invention relates to green coffee beans that are generally distributed after removing the fruit pulp after harvesting, but have not been dried at an extremely high temperature when the green beans are dried in the cultivation production area or the like. Although it is possible to use an old harvest year, it is preferable to use fresh green beans with good storage conditions in terms of quality.
  • the germinated coffee beans that have been washed with water are dried with a dryer until the moisture content is about 9% to 11%, which is the same as that of general distribution coffee beans, and the germinated coffee beans taken out from the dryer are removed. Used as a roasted or raw drinking or processing material.
  • the germination coffee of the present invention is safer in the germination process compared to ordinary coffee, the safety by removing the deposits due to the purification action, and the drawing (Fig. 3), (Fig. 4) ,
  • the balance of the amino acid component due to the nutritional component change ⁇ can be confirmed, and in addition to the decisive difference such as excellent absorbency, there are numerous advantages such as good fragrance, mildness of taste, It can be used as a new material that is not found in general coffee when used as a drink or food material, and germinated coffee can also be expected to help maintain health from the viewpoints of ingredients and safety as described above.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Café germé ayant un excellent équilibre entre composants nutritifs (particulièrement composants d'acides aminés), un goût doux et un bon arôme, que l'on peut utiliser comme matière première de boisson ou d'aliment traité. La germination d'un grain de café frais ordinaire s'effectue comme suit: immersion du grain de café dans de l'eau ou de l'eau chaude entre 5 et 50° C jusqu'à l'absorption par le grain de café d'une quantité d'eau requise pour la germination; et vidage de l'eau d'immersion, ou maintien de la température de l'eau entre 20 et 40° C sans conduire aucun traitement, et parallèlement, si nécessaire, pulvérisation d'eau ou autre élément pour empêcher le grain de café de se dessécher. Le grain de café frais germé peut être stocké et distribué de façon similaire à celle d'un grain de café frais ordinaire par lavage du grain de café frais germé avec de l'eau ou de l'eau chaude, dans le but d'éliminer toute matière extérieure attachée au grain de café durant la germination. Enfin, on sèche le grain de café jusqu'à réduire sa teneur en eau à un niveau environ égal à 11 %, ou inférieur à cette valeur.
PCT/JP2007/065205 2006-09-05 2007-07-25 Café germé WO2008029578A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP2009513966A JP5025725B2 (ja) 2007-05-08 2007-10-23 コーヒー生豆の迅速発芽方法
KR1020087004784A KR101031142B1 (ko) 2007-05-08 2007-10-23 커피 생두의 신속 발아 방법 및 커피 음료
CN2007800528805A CN101677508B (zh) 2007-05-08 2007-10-23 生咖啡豆的迅速发芽方法
PCT/JP2007/070625 WO2008139650A1 (fr) 2007-05-08 2007-10-23 Procédé de germination rapide de grains de café frais, boisson de type café et système de germination pour grains de café frais

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2006-272274 2006-09-05
JP2006272274 2006-09-05
JP2007-149758 2007-05-08
JP2007149758 2007-05-08

Publications (1)

Publication Number Publication Date
WO2008029578A1 true WO2008029578A1 (fr) 2008-03-13

Family

ID=39157022

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2007/065205 WO2008029578A1 (fr) 2006-09-05 2007-07-25 Café germé

Country Status (1)

Country Link
WO (1) WO2008029578A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1018342A3 (nl) * 2008-12-23 2010-09-07 Nutraya Nv Werkwijze voor het bewerken van ongebrande groene koffiebonen voor het bekomen van natuurlijke werkzame bestanddelen.
WO2015099490A1 (fr) * 2013-12-27 2015-07-02 경희대학교 산학협력단 Procédé de prétraitement de café vert pour améliorer l'arôme et le goût du café
US9480272B2 (en) 2011-01-25 2016-11-01 Sangwon Rhee Germinating device for raw coffee beans and germinating method using same

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5088267A (fr) * 1973-12-07 1975-07-15
JPS5112969A (en) * 1974-07-19 1976-01-31 Garon Goshi Baishozenniokeru koohiimameno fumikairyohoho
JP2003009767A (ja) * 2001-07-03 2003-01-14 Ucc Ueshima Coffee Co Ltd コーヒー生豆の風味改善方法
JP2003334012A (ja) * 2002-05-21 2003-11-25 Pbm Kk 機能性成分富化発芽種子及び発芽種子粉の製造方法
WO2004039936A1 (fr) * 2002-10-30 2004-05-13 Suntory Limited Procede de fabrication d'un produit fini d'origine vegetale
WO2005029969A1 (fr) * 2003-09-25 2005-04-07 Suntory Limited Procede de traitement de grains de cafe vert

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5088267A (fr) * 1973-12-07 1975-07-15
JPS5112969A (en) * 1974-07-19 1976-01-31 Garon Goshi Baishozenniokeru koohiimameno fumikairyohoho
JP2003009767A (ja) * 2001-07-03 2003-01-14 Ucc Ueshima Coffee Co Ltd コーヒー生豆の風味改善方法
JP2003334012A (ja) * 2002-05-21 2003-11-25 Pbm Kk 機能性成分富化発芽種子及び発芽種子粉の製造方法
WO2004039936A1 (fr) * 2002-10-30 2004-05-13 Suntory Limited Procede de fabrication d'un produit fini d'origine vegetale
WO2005029969A1 (fr) * 2003-09-25 2005-04-07 Suntory Limited Procede de traitement de grains de cafe vert

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SELMAR D. ET AL.: "Germination of Coffeee Seeds and its Significance for Coffeee Quality", PLANT BIOL., vol. 8, no. 2, 2006, pages 260 - 264, XP003021682 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1018342A3 (nl) * 2008-12-23 2010-09-07 Nutraya Nv Werkwijze voor het bewerken van ongebrande groene koffiebonen voor het bekomen van natuurlijke werkzame bestanddelen.
US9480272B2 (en) 2011-01-25 2016-11-01 Sangwon Rhee Germinating device for raw coffee beans and germinating method using same
WO2015099490A1 (fr) * 2013-12-27 2015-07-02 경희대학교 산학협력단 Procédé de prétraitement de café vert pour améliorer l'arôme et le goût du café
US20160324179A1 (en) * 2013-12-27 2016-11-10 University-In-Dustry Cooperation Group Of Kyung Hee University Pretreatment process of green coffee beans for improving aroma and taste of roasted coffee

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