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Method for preparing fermented coffee with decreased caffeine using plant loctobacillus

A plant lactobacillus, coffee technology, applied in the direction of coffee spice, green coffee processing, coffee reduction of alkali content, etc., can solve the problems of mixing taste and flavor, green coffee beans losing taste and flavor, etc.

Inactive Publication Date: 2014-07-09
WELL BEING LS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the green coffee beans soaked in the water grinder are fermented for 24 hours, the green coffee beans may lose their own taste and flavor and may be mixed with taste and flavor other than coffee

Method used

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  • Method for preparing fermented coffee with decreased caffeine using plant loctobacillus
  • Method for preparing fermented coffee with decreased caffeine using plant loctobacillus
  • Method for preparing fermented coffee with decreased caffeine using plant loctobacillus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] cultivating seeds

[0043] Fermenting lactic acid bacteria JS (Korean Patent No. 0435168, KCCM10499), which is a plant lactic acid bacterium, was mixed with 1×10 5 -1×10 6 The amount of cfu / ml was injected into the sterilized (121°C, 15 minutes) MRS medium, and shake cultured at 45°C for 15 hours. The cultured Lactobacillus plantarum was concentrated by centrifugation and freeze-dried. Then, according to the general method, sugar (such as glucose, lactose, etc.) is added to the dried Lactobacillus plantarum to prepare a high-concentration plantar Lactobacillus powder. In this case, the number of Lactobacillus plantarum was 2.5×10 11 cfu / g. Since Lactobacillus plantarum is used as Lactobacillus from crops, in addition to Lactobacillus fermentum JS (KCCM10499), Lactobacillus brevis, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc enterococci, Pediococcus pentosaceae, Lactobacillus sake can be used , Leuconostoc lactis, and Leuconostoc citricophilus plant o...

Embodiment 2

[0044] Fermentation of green coffee beans (liquid fermentation of steeping solution)

[0045] Fresh Ethiopian Harrar (Harrar) G4Ambassa was used as green coffee beans, and the liquid fermentation of the steeping solution was carried out at a temperature of 42°C for 4 hours. Twice the amount added), controlled at 1×10 8 A range of cfu / ml was prepared.

Embodiment 2－1

[0047] Fermentation was carried out in the same manner as in Example 2 using NY2 17 / 18FC Cerrado Fazenda Bau estate boutique in Santos, Brazil.

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Abstract

The present invention discloses a method for preparing fermented coffee, comprising the steps of: preparing liquid plant lactobacillus through seed culture, concentrating, freezing and drying the prepared liquid plant lactobacillus , adding an excipient into the liquid plant lactobacillus to prepare high-concentration plant lactobacillus powders; fermenting green coffee bean by using the prepared plant lactobacillus powders; and drying and baking the fermented green coffee bean to prepare coffee bean. The method of the present invention provides the fermented coffee with decreased caffeine content and improved taste, wherein the taste is rich with fruit flavor by using many kinds of fruit concentrates.

Description

technical field [0001] The present invention relates to a method for preparing caffeine-reduced fermented coffee using plant lactic acid bacteria isolated from soybean fermented food as plant-derived Lactobacillus, and more particularly, to a method for preparing high-quality coffee by supplying green coffee Beans are infused (mixed) with plant lactic acid bacteria to ferment the green coffee beans to reduce caffeine content, and to improve consumer preference by adding fruit concentrates to the medium. Background technique [0002] Coffee is a beverage prepared by roasting green coffee beans picked from coffee trees for a certain time, finely grinding the roasted coffee beans, and extracting its substance with water. In both the West and the East, coffee consumption has grown rapidly regardless of age or gender. Furthermore, the common trend in East and West is that the preference for coffee has extended to various demographic groups, and the preference for high quality co...

Claims

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Application Information

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IPC IPC(8): A23F5/02
CPCA23F5/02A23F5/20A23F5/46
Inventor 李得植李东陈崔世英朴宗洵
Owner WELL BEING LS CO LTD
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