Title:
GERMINATED COFFEE
Document Type and Number:
WIPO Patent Application WO/2008/029578
Kind Code:
A1
Abstract:
Disclosed is a germinated coffee having an excellent balance among nutrient components
(particularly amino acid components), mild taste and good flavor, which can
be used as a material for a beverage or a processed food. An ordinary fresh coffee
bean is germinated by: immersing the coffee bean in water or hot water of 5 to 50˚C
until the coffee bean absorbs water in an amount required for the germination
of the coffee bean; and draining the immersion water, or retaining the temperature
of the water at 20 to 40˚C without conducting any treatment while, if required,
spraying water or the like for preventing the coffee bean from dryness. The germinated
fresh coffee bean can be stored and distributed in a similar way to that for an ordinary
fresh coffee bean by washing the germinated fresh coffee bean with water or hot
water to remove any extraneous matter attached to the coffee bean during the germination,
and then drying the coffee bean until the water content of the coffee bean is reduced
to about 11% or less.
Application Number:
PCT/JP2007/065205
Publication Date:
March 13, 2008
Filing Date:
July 25, 2007
Export Citation:
Assignee:
ICHIKAWA HIROKI (JP)
International Classes:
A23F5/02
Domestic Patent References:
| WO2004039936A1 | 2004-05-13 | |||
| WO2005029969A1 | 2005-04-07 |
Foreign References:
| JP2003334012A | 2003-11-25 | |||
| JPS5112969A | 1976-01-31 | |||
| JPS5088267A | 1975-07-15 | |||
| JP2003009767A | 2003-01-14 |
Other References:
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
Attorney, Agent or Firm:
WATANUKI, Takao (12-9Nakagosho 3-chome,Nagano-shi, Nagano 35, JP)
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