Title:
METHOD OF TREATING FRESH COFFEE BEANS UNDER pH REGULATION
Document Type and Number:
WIPO Patent Application WO/2006/126587
Kind Code:
A1
Abstract:
It is intended to provide a method of treating fresh coffee beans whereby contamination with acetic acid-producing bacteria can be prevented during the fermentation of fresh coffee beans with a microorganism and a new and favorable flavor can be imparted to a coffee drink. This object can be achieved by a method of treating fresh coffee beans which comprises the fermentation step of fermenting the material to be assimilated by bringing into contact with a microorganism for the fermentation treatment and then supplying the fermented component thus formed to the fresh coffee beans, wherein the material to be assimilated is contacted with the microorganism for the fermentation treatment within such a pH range as inhibiting the growth of the bacteria capable of forming acetic acid.
Inventors:
NAKAJIMA TOSHIHARU (JP)
YOMO HIDEKO (JP)
YOMO HIDEKO (JP)
Application Number:
PCT/JP2006/310352
Publication Date:
November 30, 2006
Filing Date:
May 24, 2006
Export Citation:
Assignee:
SUNTORY LTD (JP)
NAKAJIMA TOSHIHARU (JP)
YOMO HIDEKO (JP)
NAKAJIMA TOSHIHARU (JP)
YOMO HIDEKO (JP)
International Classes:
A23F5/02
Domestic Patent References:
| WO2005029969A1 | 2005-04-07 |
Foreign References:
| JPH09502099A | 1997-03-04 | |||
| JPH01112950A | 1989-05-01 |
Other References:
HIKAWA Y. ET AL.: "Kakushu Wine Jozoyo Kobo no Wine Jozo Tokusei", REPORT OF THE YAMANASHI INDUSTRIAL TECHNOLOGY CENTER, no. 18, 2004, pages 141 - 144, XP003006992
BETANCOURT L.E. ET AL.: "Bedingungen des mikrobiellen Verderbs von gruenem Kaffee. 1. Mitteilung: Sorptionsverhalten und Schinmelbildung", DUTSCH LEBENSM RUNDSCH, vol. 79, no. 11, 1983, pages 366 - 369, XP002984299
AVALLONE S. ET AL.: "Fate of Mucilage Cell Wall Polysaccharides during Coffee Fermentation", J. AGRIC. FOOD CHEM., vol. 49, no. 11, 2001, pages 5556 - 5559, XP002984300
NAITO M. ET AL.: "Anti-Atherogenic Effect of Fermented Fresh Coffee Bean, Soybean and Rice Bran Extracts", FOOD SCI. TECHNOL. RES., vol. 9, no. 2, 2003, pages 170 - 175, XP003006993
BETANCOURT L.E. ET AL.: "Bedingungen des mikrobiellen Verderbs von gruenem Kaffee. 1. Mitteilung: Sorptionsverhalten und Schinmelbildung", DUTSCH LEBENSM RUNDSCH, vol. 79, no. 11, 1983, pages 366 - 369, XP002984299
AVALLONE S. ET AL.: "Fate of Mucilage Cell Wall Polysaccharides during Coffee Fermentation", J. AGRIC. FOOD CHEM., vol. 49, no. 11, 2001, pages 5556 - 5559, XP002984300
NAITO M. ET AL.: "Anti-Atherogenic Effect of Fermented Fresh Coffee Bean, Soybean and Rice Bran Extracts", FOOD SCI. TECHNOL. RES., vol. 9, no. 2, 2003, pages 170 - 175, XP003006993
Attorney, Agent or Firm:
Kitamura, Shuichiro (Nakanoshima 2-chome Kita-ku, Osaka-sh, Osaka 05, JP)
Download PDF: