To provide a method for producing a fermented coffee and/or the fermented coffee or a composition thereof by discovering a proper method for disinfecting coffee raw beans without accompanying the elution of an active ingredient and using the method.
The method for producing the fermented coffee having little acidity, strong bitterness, sour flavor and flavor peculiar to the coffee comprises: subjecting the coffee raw beans to steam sterilization treatment; and carrying out lactic fermentation or yeast fermentation by using a small amount of fermentation liquor (in an amount of the liquid of from 1/10 to several times of the amount of the raw beans) to afford fermentation-treated coffee raw beans, and roasting and extracting the resultant raw beans by a normal method.
KOMURO MAHO
TAMURA KAZUO
ISHIKAWA TAKAHIRO