Coffee cherry pulp and peel extraction fermentation composition and preparation method thereof

Abstract

The present invention provides a coffee cherry pulp and peel extract fermentation composition with increased β-damascenone content and a method for producing the same. More specifically, the method for producing the coffee cherry pulp and peel extract fermentation composition includes a fermentation step using lactic acid bacteria.

Description

[0001] Citation to Related Applications

[0002] This patent application claims priority based on Japanese Patent Application No. 2018-247991 filed on December 28, 2018 and Japanese Patent Application No. 2019-033224 filed on February 26, 2019, and all disclosed contents of the prior patent applications are incorporated into this specification by reference. Technical Field

[0003] The present invention relates to a coffee cherry pulp and peel extract fermentation composition and a method for producing the same, and more particularly to a coffee cherry pulp and peel extract fermentation composition with increased β-damascenone content and a method for producing the same. Background Art

[0004] Coffee is a shrub-like broad-leaved tree belonging to the Rubiaceae family. Coffee cherries are oval fruits that grow on coffee trees. They are green at the beginning and purple-red when ripe. Depending on the variety, yellow fruits can also grow rarely. Coffee cherries are also called coffee cherries. There are two seeds growing opposite each other in the coffee cherry, and the part with these two seeds is called coffee beans. In addition, the structure of coffee cherries is as follows: outer skin, pulp, inner skin (parchament), silver skin (silver skin), and seeds (coffee beans) from the outside.

[0005] Only coffee beans are the raw material for obtaining coffee beverages. Therefore, in the process of refining coffee beans from coffee cherries, a large amount of pulp and peel are produced. At present, there is basically no utilization method for them and they are discarded, and new utilization methods are desired.

[0006] On the other hand, Patent Document 1 describes green coffee beans having a β-damascenone content of 5 ppb.

[0007] However, there has not been any report on a coffee cherry pulp and peel extract fermentation composition containing a high content of β-damascenone.

[0008] Prior art literature

[0009] Patent Literature

[0010] Patent Document 1: Japanese Patent Application Publication No. 2018-057369 Summary of the invention SUMMARY OF THE INVENTION

[0012] The inventors have studied the coffee cherry pulp and peel extract fermentation composition and found that it contains a high content of β-damascenone as a component. Furthermore, it was found that the β-damascenone content is increased by including a fermentation step using lactic acid bacteria as a method for producing the coffee cherry pulp and peel extract fermentation composition. The present invention is based on the above findings.

[0013] Therefore, an object of the present invention is to provide a coffee cherry pulp and peel extraction and fermentation composition containing a high content of β-damascenone and a method for preparing the same.

[0014] According to the present invention, the following inventions are provided.

[0015] (1) A coffee cherry pulp and peel extract fermentation composition containing 9.6 ppb or more of β-damascenone.

[0016] (2) The coffee cherry pulp and peel extract fermentation composition described in (1) contains 50 times or more β-damascenone compared to an unfermented coffee cherry pulp and peel extract.

[0017] (3) A method for producing a coffee cherry pulp and peel extraction and fermentation composition, comprising subjecting the pulp and peel of coffee cherries to extraction and lactic acid bacteria fermentation.

[0018] (4) The production method described in (3) includes the step of fermenting the coffee cherry pulp and peel extract using lactic acid bacteria.

[0019] (5) The production method according to (3) or (4), wherein the lactic acid bacteria is at least one selected from the group consisting of Lactobacillus, Oenococcus, Pediococcus, and Lactococcus.

[0020] (6) The production method according to any one of (3) to (5), further comprising a yeast fermentation treatment.

[0021] (7) The production method according to any one of (3) to (6), comprising, after the step of fermenting the coffee cherry pulp and peel extract with lactic acid bacteria, a step of fermenting the extract with yeast.

[0022] (8) The production method according to any one of (3) to (7), further comprising a treatment using a filter aid.

[0023] (9) The production method according to any one of (3) to (8), further comprising a step of treating the coffee cherry pulp and peel extract with a filtration aid before fermenting the coffee cherry pulp and peel extract with lactic acid bacteria.

[0024] (10) The production method according to any one of (3) to (9), further comprising a concentration treatment.

[0025] (11) The method for producing a composition according to any one of (3) to (10), further comprising the step of concentrating the coffee cherry pulp and peel extract before fermenting the coffee cherry pulp and peel extract with lactic acid bacteria.

[0026] (12) A coffee cherry pulp and peel extract fermentation composition obtained by the production method according to any one of (3) to (11).

[0027] (13) A beverage comprising the coffee cherry pulp and peel extract and fermentation composition according to any one of (1), (2) and (12).

[0028] (14) The beverage described in (13), which is a container-packed beverage.

[0029] (15) A method for increasing the β-damascenone content in a coffee cherry pulp and peel extract fermentation composition, comprising subjecting the pulp and peel of coffee cherries to an extraction treatment and a lactic acid bacteria fermentation treatment.

[0030] (16) The method according to (15), comprising the step of fermenting the coffee cherry pulp and peel extract using lactic acid bacteria.

[0031] According to the present invention, as described above, by including a fermentation step using lactic acid bacteria in the method for producing a coffee cherry pulp and peel extract fermentation composition, the β-damascenone content can be increased. DETAILED DESCRIPTION OF THE INVENTION

[0033] One of the characteristics of the coffee cherry pulp and peel extract fermentation composition of the present invention is that it contains a high content of β-damascenone. In this article, the "coffee cherry pulp and peel extract fermentation composition" refers to a composition obtained by fermenting an extract of coffee cherry pulp and peel or an extract of coffee cherry pulp and peel after fermentation (hereinafter also referred to as "extraction fermentation composition" or "composition of the present invention"). In the present invention, by including a step of fermenting a coffee cherry pulp and peel extract or a coffee cherry pulp and peel using lactic acid bacteria in the method for producing the composition of the present invention, the content of β-damascenone in the composition can be increased.

[0034] Coffee cherry pulp and peel extraction and fermentation composition

[0035] For the coffee cherry pulp and peel extraction and fermentation composition of the present invention, β-damascenone is contained in the composition at a high content. β-Damascenone, also recorded as (E)-1-(2,6,6-trimethyl-1,3-cyclohexadiene-1-yl)-2-butene-1-one, is one of the aroma components of coffee and has a sweet aroma like honey. The β-Damascenone content in the composition of the present invention is, for example, 9.6 ppb or more, preferably 12 ppb or more, and more preferably 14.4 ppb or more. In this article, "ppb" means parts per billion, and 1 ppb is equivalent to 1 μg / L. The preferred lower limit of the content of β-Damascenone in the composition of the present invention is 9.6 ppb, preferably 12 ppb, and more preferably 14.4 ppb, and the preferred upper limit is 120 ppb, and more preferably 60 ppb. The β-Damascenone content in the composition is measured by gas chromatography-mass spectrometry (GC-MS). Such a measurement can be easily performed by using a commercially available device and column (for example, BP-20 (manufactured by SGE Analytical Science). As the above measurement, for example, it can be performed based on the following conditions. Device: 7890B (manufactured by Agilent Technology), JMS-Q1500 (manufactured by JEOL Ltd.), column: BP-20 (manufactured by SGE Analytical Science); GC measurement conditions: oven temperature (initial: 60°C, maintained for 3 minutes; temperature increase: 3°C / min, maintained at 170°C for 3 minutes, 10°C / min, maintained at 245°C for 10 minutes), injection port setting (injection volume: 2 μL, mode: non-divided flow 10:1, temperature: 250°C, pressure: 162.35 kPa), total flow rate: 1 mL / min, septum purge flow rate (Septum Purge Flow): 3 mL / min, Aux temperature: 240°C; MS measurement conditions (SIM / scan): SIM target ion: 190 (β-damascenone), threshold: 10, MS zone temperature (ion source temperature: 230°C, quadrupole temperature: 100°C).

[0036] The coffee cherry pulp and peel extract fermentation composition of the present invention may contain 50 times or more β-damascenone compared to the unfermented coffee cherry pulp and peel extract, preferably 80 times or more, and more preferably 100 times or more. The upper limit may be 700 times, preferably 400 times.

[0037] The pulp and peel in the present invention include the outer skin and the pulp, preferably only the outer skin and the pulp, and do not contain seeds (coffee beans). The pulp and peel may be raw, frozen, or dried. From an economic or industrial perspective, raw pulp and peel produced in large quantities as by-products in the wet treatment described later in the separation of coffee beans may also be used.

[0038] Method for producing coffee cherry pulp and peel extraction and fermentation composition

[0039] One of the characteristics of the method for producing the coffee cherry pulp and peel extract fermentation composition of the present invention is that it includes subjecting the pulp and peel of coffee cherries to extraction treatment and lactic acid bacteria fermentation treatment. Hereinafter, as the above-mentioned production method, the following situation is mainly recorded: extracting the pulp and peel of coffee cherries, subjecting the obtained coffee cherry pulp and peel extract to lactic acid bacteria fermentation treatment, and then, if desired, subjecting the lactic acid bacteria fermentation liquid of the coffee cherry pulp and peel extract to yeast fermentation treatment. However, it can be understood by those skilled in the art that the coffee cherry pulp and peel extract fermentation composition can still be produced even if the order of the above-mentioned treatments is changed.

[0040] According to a preferred embodiment of the present invention, the production method of the present invention is a method for producing a coffee cherry pulp and peel extract fermentation composition, comprising the step of fermenting a coffee cherry pulp and peel extract using lactic acid bacteria. The production method of the composition of the present invention is preferably a method for producing the composition containing a high content of β-damascenone.

[0041] According to a preferred embodiment of the present invention, the content of β-damascenone in the composition of the present invention can be increased by fermenting the coffee cherry pulp and peel extract using lactic acid bacteria.

[0042] <Production process of coffee cherry pulp and peel extract>

[0043] The production process of the coffee cherry pulp and peel extract is not particularly limited, and examples thereof include a process of extracting components in the pulp and peel by mixing the pulp and peel from which coffee beans have been separated with a solvent and allowing the mixture to stand.

[0044] According to another embodiment of the present invention, as a production process of the coffee cherry pulp and peel extract, there can be cited a process of extracting the pulp and peel obtained after separating and removing the coffee beans in the absence of a solvent (for example, by squeezing). Therefore, the coffee cherry pulp and peel extract of the present invention also includes juice extracted from the pulp and peel.

[0045] There is no particular limitation on the method for separating coffee beans, and generally, dry processing and wet processing can be cited. In the dry processing, after harvesting, the coffee cherries are first dried so that the moisture content becomes about 10 to 11% by weight. Thereafter, the coffee beans are separated from the materials covering the coffee beans (e.g., the skin, pulp, endocarp, and silverskin) using a peeling machine. On the other hand, for the wet processing, drying of the coffee cherries is not necessary. In the wet processing method, the skin and pulp are mechanically separated, the beans are fermented, and the layer of pulp material remaining on the beans is removed. After fermentation, the coffee beans are dried in a manner such that the moisture content becomes about 12% by weight, peeled, and the endocarp is separated. The above method can obtain the pulp and peel of coffee cherries.

[0046] The extraction time varies depending on the state of the pulp and peel, such as the degree of drying, particle size, extraction temperature, etc., and is not particularly limited. For example, it can be 5 minutes to 24 hours, preferably 15 minutes to 6 hours, and preferably 30 minutes to 2 hours. The temperature during extraction varies depending on the state of the pulp and peel, such as the degree of drying, particle size, extraction temperature, etc., and is not particularly limited. For example, it can be 20 to 90°C, preferably 40 to 80°C, and preferably 50 to 70°C.

[0047] The solvent used for extraction is not particularly limited, and water, alcohols, ethers, esters and the like, or a mixed solvent thereof can be used, and water is preferred.

[0048] The ratio of the pulp and peel to the above-mentioned solvent during extraction is not particularly limited. From the perspective of practical convenience, for example, 100 to 2000 g, preferably 300 to 1600 g, and more preferably 600 to 1300 g of raw material per 1 L of solvent. By setting the extraction concentration to 100 g / L or more, it is advantageous in that a thick extract can be obtained and a large amount of energy and equipment are not required in the subsequent concentration process. On the other hand, by setting it to 2000 g / L or less, it is advantageous in that the extraction operation becomes simpler and the amount of recovered extract becomes larger.

[0049] Preferably, after the extraction is completed, the fruit and peel are separated from the coffee cherry pulp and peel extract. The separation method is not particularly limited, and can be separated using a juicer, a centrifuge, or a filter, preferably using a juicer to extract the juice.

[0050] <Process of fermenting coffee cherry pulp and peel extract or coffee cherry pulp and peel using lactic acid bacteria>

[0051] The method for producing the coffee cherry pulp and peel extract fermentation composition of the present invention preferably includes performing a lactic acid bacteria fermentation treatment. The following is a description of the process of fermenting the coffee cherry pulp and peel extract using lactic acid bacteria. As the lactic acid bacteria fermentation treatment, the pulp and peel of coffee cherries may be fermented using lactic acid bacteria before the pulp and peel extraction treatment. It will be understood by those skilled in the art that the coffee cherry pulp and peel extract fermentation composition may still be produced even if the order of the treatments is changed.

[0052] According to a preferred embodiment of the present invention, the process of fermenting the coffee cherry pulp and peel extract with lactic acid bacteria is not particularly limited, and the following method can be cited: the coffee cherry pulp and peel extract and lactic acid bacteria are mixed, and the lactic acid bacteria are cultured in the extract to thereby perform fermentation with lactic acid bacteria.

[0053] The step of fermenting the coffee cherry pulp and peel extract using lactic acid bacteria can be carried out by directly fermenting the coffee cherry pulp and peel extract obtained above, or it can be carried out after the step of treating the coffee cherry pulp and peel extract with a filtration aid and / or the step of concentrating the coffee cherry pulp and peel extract.

[0054] The lactic acid bacteria used for fermentation are not particularly limited as long as they do not hinder the effects of the present invention, and examples thereof include Lactobacillus, Oenococcus, Pediococcus, Lactococcus, and the like, or a combination thereof, preferably Lactobacillus, Oenococcus, Lactococcus, or a combination thereof. Examples of lactic acid bacteria belonging to the genus Lactobacillus include Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus amylovorus, Lactobacillus gasseri, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus gallinarum, Lactobacillus brevis, Lactobacillus fermentum, and Lactobacillus johnsonii. Preferably, it is Lactobacillus plantarum, and more preferably, it is Lactobacillus plantarum Viniflora strain (Nova). As lactic acid bacteria belonging to the genus Oenococcus, preferably Oenococcus oeni, more preferably Oenococcus oeni PN4 strain. As lactic acid bacteria belonging to the genus Pediococcus, for example, Pediococcus damnosus, Pediococcus pentsaceus, etc. are mentioned. As lactic acid bacteria belonging to the genus Lactococcus, for example, Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. hordniae are mentioned.Examples of the combination of lactic acid bacteria belonging to the genus Lactobacillus and the genus Oenococcus include a combination of Lactobacillus plantarum and Oenococcus oeni, and preferably a combination of Lactobacillus plantarum 030701 strain (THT) and CO-INOCULANT BACTERIA (Anchor) (Lactobacillus plantarum and Oenococcus oeni).

[0055] Examples of the amount of lactic acid bacteria added include an amount of 0.0001 to 1 w / v % relative to the coffee cherry pulp and peel extract, and preferably an amount of 0.001 to 0.1 w / v %.

[0056] In addition, when the lactic acid bacteria are dried lactic acid bacteria, they can be rehydrated according to an appropriate method.

[0057] As for the fermentation conditions of lactic acid bacteria, there are no special restrictions as long as the conditions can be implemented. Suitable fermentation conditions (for example, the type of lactic acid bacteria used or its bacterial amount (initial bacterial amount), the amount (concentration) of coffee cherry pulp and peel extract, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.) can be appropriately set according to needs. As the fermentation temperature, for example, 10 to 40°C can be mentioned, preferably 20 to 30°C. In addition, as for the fermentation time, there is no special restriction, and it can be appropriately selected according to the quality of the coffee cherry pulp and peel extract used, or the type or amount of lactic acid bacteria. In addition, the fermentation process can be terminated with the exhaustion of the extract as an indicator. In this article, as the fermentation time, for example, 1 to 10 days can be mentioned, preferably 2 to 8 days.

[0058] In addition, in the lactic acid bacteria fermentation process of the present invention, the fermentation process can also be carried out in equipment / devices (for example, a constant temperature bath, a tank, a storage, etc.) that can automatically and / or manually control the above-mentioned fermentation conditions (for example, the type of lactic acid bacteria used or its bacterial amount (initial bacterial amount), the amount (concentration) of the coffee cherry pulp and peel extract, the temperature, pH, the oxygen or carbon dioxide concentration, the fermentation time, etc.).

[0059] <Process of fermenting coffee cherry pulp and peel extract or coffee cherry pulp and peel using yeast>

[0060] The method for producing the coffee cherry pulp and peel extract fermentation composition of the present invention may further include a yeast fermentation process. The following is a description of the process of fermenting the coffee cherry pulp and peel extract using yeast. As the yeast fermentation process, the pulp and peel of coffee cherries may be fermented using yeast before the pulp and peel extraction process. It is understood by those skilled in the art that the coffee cherry pulp and peel extract fermentation composition may still be produced even if the order of the processes is changed.

[0061] According to a preferred embodiment of the present invention, the process of fermenting the coffee cherry pulp and peel extract with yeast is not particularly limited, and the following method can be mentioned: the coffee cherry pulp and peel extract is mixed with yeast, and the yeast is cultured in the extract to perform fermentation with yeast.

[0062] The step of fermenting the coffee cherry pulp and peel extract with yeast is preferably performed after the fermentation step with lactic acid bacteria. In this case, the coffee cherry pulp and peel extract fermented with yeast is a lactic acid bacteria fermented coffee cherry pulp and peel extract.

[0063] As the yeast used for fermentation, there is no particular limitation, as long as it does not hinder the effect of the present invention, yeast of the genus Saccharomyces, yeast of the genus Kluyveromyces, yeast of the genus Torulaspora can be used alone or in combination. Preferred yeast is yeast of the genus Saccharomyces. As yeast belonging to the genus Saccharomyces, preferred Saccharomyces cerevisiae and the like can be cited, and more preferably Saccharomyces cerevisiae VIN13 strain can be cited. As yeast of the genus Kluyveromyces, for example, Kluyveromyces thermotolerans and the like can be cited. As yeast of the genus Torulaspora, for example, Torulaspora delbrueckii and the like can be cited.

[0064] The amount of yeast added may be, for example, 0.0001 to 1 w / v % relative to the coffee cherry pulp and peel extract, and preferably 0.001 to 0.1 w / v %.

[0065] It should be noted that, when the yeast is dried, it can be rehydrated according to an appropriate method.

[0066] The fermentation conditions of yeast are not particularly limited as long as they are conditions that can carry out fermentation, and suitable conditions for fermentation can be appropriately set as needed (for example, the type of yeast used or its bacterial amount (initial bacterial amount), the amount (concentration) of coffee cherry pulp and peel extract, the presence or absence of fermentation of the extract, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.). Examples of fermentation temperatures include 5 to 35°C, preferably 15 to 25°C. In addition, there are no particular limitations on the fermentation time, and it can be appropriately selected according to the quality of the coffee cherry pulp and peel extract used (for example, whether it is fermented), or according to the type and amount of yeast. In addition, the fermentation process can be terminated with the exhaustion of the extract as an indicator. In this article, examples of fermentation time include 1 to 10 days, preferably 2 to 8 days.

[0067] In addition, in the yeast fermentation step of the present invention, the fermentation step can also be carried out in equipment or devices (for example, a constant temperature tank, a tank, a storage, etc.) that can automatically and / or manually control the above-mentioned fermentation conditions (for example, the type of yeast used or its bacterial amount (initial bacterial amount), the amount (concentration) of the coffee cherry pulp and peel extract, the temperature, pH, the oxygen or carbon dioxide concentration, the fermentation time, etc.).

[0068] <Process of treating coffee cherry pulp and peel extract with filter aid>

[0069] The method for producing the coffee cherry pulp and peel extract fermentation composition of the present invention may further include treatment with a filter aid. The following is a description of the process of treating the coffee cherry pulp and peel extract with a filter aid. As the treatment with a filter aid, the fermented coffee cherry pulp and peel extract may be treated with a filter aid. A person skilled in the art will understand that the coffee cherry pulp and peel extract fermentation composition can still be produced even if the order of the treatments is changed.

[0070] The step of treating the coffee cherry pulp and peel extract with the filter aid is not particularly limited, and is, for example, a step of mixing the coffee cherry pulp and peel extract with the filter aid by stirring. This step has the advantage that components such as polyphenols in the coffee cherry pulp and peel extract can be reduced. Furthermore, the reduction of components such as polyphenols can increase the content of β-damascenone in the coffee cherry pulp and peel extract fermentation composition obtained by fermentation with lactic acid bacteria and / or yeast.

[0071] The step of treating the coffee cherry pulp and peel extract with a filtration aid is preferably performed before the fermentation step from the viewpoint of increasing the content of β-damascenone in the coffee cherry pulp and peel extract fermentation composition.

[0072] The filter aid of the present invention can be appropriately selected by those skilled in the art as needed. The filter aid is not particularly limited as long as it does not hinder the effect of the present invention, and is preferably a filter aid that can reduce components such as polyphenols, and specifically includes polyvinylpolypyrrolidone (PVPP), diatomaceous earth, etc. From the viewpoint of removing polyphenols, PVPP is more preferred.

[0073] Regarding the treatment conditions using the filter aid, those skilled in the art can set them appropriately as needed. The conditions are not particularly limited, but preferably are conditions that can reduce the polyphenols and other components in the coffee cherry pulp and peel extract. Suitable treatment conditions (for example, the type of filter aid used, its amount, the amount (concentration) of the coffee cherry pulp and peel extract, temperature, pH, treatment time, etc.) can be appropriately set as needed. The amount of the filter aid can be, for example, 0.1 to 10 w / v%, preferably 0.5 to 5 w / v%. The treatment time can be, for example, 10 minutes to 5 hours, preferably 30 minutes to 2 hours.

[0074] It is preferred that the components adsorbed to the filter aid be removed together with the filter aid after the treatment with the filter aid. Examples of the removal method include centrifugal separation and filtration.

[0075] <Process of concentrating coffee cherry pulp and peel extract>

[0076] The method for producing the coffee cherry pulp and peel extract fermentation composition of the present invention may further include a concentration process. The following is a description of the process of concentrating the coffee cherry pulp and peel extract. As the concentration process, the fermented coffee cherry pulp and peel extract may be subjected to a concentration process. It will be understood by those skilled in the art that the coffee cherry pulp and peel extract fermentation composition may still be produced even if the order of the processes is changed.

[0077] The process of concentrating the coffee cherry pulp and peel extract is not particularly limited, and examples thereof include known methods such as membrane concentration (e.g., ultrafiltration, reverse osmosis), evaporation concentration (e.g., reduced pressure concentration, vacuum concentration), centrifugal concentration, and cooling concentration, and evaporation concentration is preferred. The concentration can be performed so that the liquid volume (mass) becomes, for example, 1 / 2 to 1 / 10, preferably 1 / 4 to 1 / 6.

[0078] The step of concentrating the coffee cherry pulp and peel extract is preferably performed before the step of fermenting the coffee cherry pulp and peel extract with lactic acid bacteria. The concentration step may be performed before or after the step of treating the coffee cherry pulp and peel extract with a filter aid, but is preferably performed after the step of treating with a filter aid from the perspective of the load of the concentration step.

[0079] According to a preferred embodiment of the present invention, the steps in the method for producing the coffee cherry pulp and peel extraction and fermentation composition are preferably implemented in the following order:

[0080] (1) A process for producing a coffee cherry pulp and peel extract;

[0081] (2) treating the coffee cherry pulp and peel extract with a filter aid as desired;

[0082] (3) a step of concentrating the coffee cherry pulp and peel extract as desired;

[0083] (4) fermenting the coffee cherry pulp and peel extract using lactic acid bacteria; and

[0084] (5) A step of fermenting the lactic acid bacteria fermentation liquid of the coffee cherry pulp and peel extract with yeast as desired.

[0085] According to another preferred embodiment of the present invention, the steps in the method for producing the coffee cherry pulp and peel extract and fermentation composition are carried out in the following order:

[0086] (1) A process of fermenting the pulp and skin of coffee cherries using lactic acid bacteria;

[0087] (2) a step of producing an extract of fermented coffee cherry pulp and peel;

[0088] (3) treating the fermented coffee cherry pulp and peel extract with a filter aid as desired;

[0089] (4) a step of concentrating the fermented coffee cherry pulp and peel extract as desired; and

[0090] (5) A step of fermenting the fermented coffee cherry pulp and peel extract using yeast as desired.

[0091] According to another preferred embodiment of the present invention, the steps in the method for producing the coffee cherry pulp and peel extract and fermentation composition are carried out in the following order:

[0092] (1) A process of fermenting the pulp and skin of coffee cherries using lactic acid bacteria;

[0093] (2) fermenting the coffee cherry pulp and peel after lactic acid bacteria fermentation using yeast as desired;

[0094] (3) a process for producing a fermented coffee cherry pulp and peel extract;

[0095] (4) treating the fermented coffee cherry pulp and peel extract with a filter aid as desired; and

[0096] (5) A step of concentrating the fermented coffee cherry pulp and peel extract as desired.

[0097] According to another preferred embodiment of the present invention, the steps in the method for producing the coffee cherry pulp and peel extract and fermentation composition are carried out in the following order:

[0098] (1) A process for fermenting the pulp and skin of coffee cherries using yeast;

[0099] (2) fermenting the pulp and skin of the fermented coffee cherries using lactic acid bacteria;

[0100] (3) a process for producing a fermented coffee cherry pulp and peel extract;

[0101] (4) treating the fermented coffee cherry pulp and peel extract with a filter aid as desired; and

[0102] (5) A step of concentrating the fermented coffee cherry pulp and peel extract as desired.

[0103] The coffee cherry pulp and peel extraction and fermentation composition obtained by the production method of the present invention is also included in the present invention.

[0104] <Food and drink containing a coffee cherry pulp and peel extract fermentation composition>

[0105] The food and drink of the present invention can be obtained by directly preparing the composition of the present invention as a food and drink, further coordinating various proteins, sugars, fats, trace elements, vitamins, etc., or adding the composition of the present invention to a common food and drink. The composition of the present invention is advantageous in that it can be made into a food and drink endowed with such fragrance because it has a sweet aroma like honey.

[0106] The content of the composition of the present invention in a food or drink is not particularly limited, and can be, for example, 0.001 to 100% by mass, preferably 0.1 to 10% by mass, in the food or drink.

[0107] As the food or drink, for example, beverages such as alcoholic beverages and non-alcoholic beverages can be cited; food or drink containing carbohydrates such as rice, noodles, bread, and pasta; Western-style pastries such as cookies and cakes, Japanese-style pastries such as steamed buns (in Japanese: 饅頭), yokan, various confectioneries such as candies and chewing gums, frozen desserts such as yogurt and pudding, frozen desserts, processed products using eggs, processed products of fish and shellfish (such as squid, octopus, shellfish, eel, etc.), and processed products of livestock meat (including internal organs such as liver) (including delicacies). As the above-mentioned alcoholic beverages, specifically, whisky, bourbon, spirits, liqueurs, wine, fruit wine, Japanese sake, Chinese liquor, shochu, beer, non-alcoholic beer with an alcohol content of 1% or less, non-alcoholic carbonated liquor, non-alcoholic wine, sparkling wine, other miscellaneous liquors, carbonated liquor (in Japanese: 酎ハイ), etc. can be cited. As the above-mentioned non-alcoholic beverages, fruit juice-containing beverages, vegetable juice-containing beverages, beverages containing fruit juice and vegetable juice, sweet carbonated water (in Japanese: サイダー), marble soda, cola beverages and other carbonated beverages, soft drinks, milk, soy milk, milk beverages, drinkable yogurt, drinkable jelly, coffee, cocoa, tea beverages, nutritional drinks, sports drinks, mineral water, beer-flavored beverages, liquor-flavored beverages, etc. can be cited. As a preferred form of the food or drink of the present invention, there are beverages such as alcoholic beverages and non-alcoholic beverages, and more preferably wine, carbonated liquor, and carbonated beverages.

[0108] According to one embodiment of the present invention, the beverage of the present invention can be a beverage other than a coffee beverage (a beverage made from raw coffee beans).

[0109] <Method for increasing the content of β-damascenone in the coffee cherry pulp and peel extraction fermentation composition>

[0110] In the present invention, an extraction treatment and a lactic acid bacteria fermentation treatment are performed on the pulp and peel of coffee cherries, and preferably, a step of fermenting the coffee cherry pulp and peel extract with lactic acid bacteria is included, thereby increasing the content of β-damascenone. Therefore, according to another aspect of the present invention, as a method for increasing the content of β-damascenone in the coffee cherry pulp and peel extraction fermentation composition, the method includes performing an extraction treatment and a lactic acid bacteria fermentation treatment on the pulp and peel of coffee cherries. According to a preferred other aspect of the present invention, there is provided a method for increasing the content of β-damascenone in the coffee cherry pulp and peel extraction fermentation composition, the method including a step of fermenting the coffee cherry pulp and peel extract with lactic acid bacteria. Examples

[0111] Hereinafter, examples are given to further specifically illustrate the present invention, but the present invention is not limited to these examples. In the examples, unless otherwise specified, "%" means "% by mass". In addition, unless otherwise specified, the units and measurement methods of the present invention follow the regulations of JIS.

[0112] Determination of β-damascenone content

[0113] In order to quantify the amount of β-damascenone in the liquid, the liquid was pretreated and then measured by gas chromatography-mass spectrometry (GC-MS).

[0114] (1) Preparation of standard curve

[0115] The determination is implemented by the internal standard method, using 4-nonanol as the internal standard substance. Use 50% (v / v) ethanol to make a known amount of 4-nonanol into an internal standard substance solution. Use β-damascenone as a standard substance. Use 50% (v / v) ethanol to make a known amount of β-damascenone into a standard substance solution. Use the standard substance solution and the internal standard substance solution obtained by gradient dilution of the basic sample to prepare a sample for standard curve preparation in the following manner. In this article, the basic sample uses a solution obtained by weighing about 3g of tartaric acid, dissolving it in 120mL of ethanol and 880mL of distilled water, and adjusting it to pH3.2.

[0116] (i) 5.0 mL of the standard substance solution obtained by gradient dilution with the basic sample was aliquoted into a glass test tube, and 50 μL of the internal standard substance solution was added to prepare a sample for preparing a calibration curve.

[0117] (ii) 1.5 mL of dichloromethane was added to the sample for preparing the standard curve prepared in (i), and the mixture was vortexed for 2 minutes.

[0118] (iii) The sample in (ii) was centrifuged at 3000 rpm and 4°C for 5 minutes.

[0119] (iv) Use a Pasteur pipette to transfer the lower layer (dichloromethane layer) of (iii) into an Eppendorf tube (2.0 mL capacity).

[0120] (v) Dehydrate the sample in (iv) with anhydrous sodium sulfate. Dehydration is performed twice.

[0121] (vi) The dehydrated sample is placed in a GC-MS measurement bottle and subjected to GC-MS measurement.

[0122] (vii) A calibration curve is prepared based on the obtained GC-MS measurement results.

[0123] (2) Sample pretreatment

[0124] (i) 5.0 mL of the sample (the above liquid) was aliquoted into a glass test tube, and 50 μL of the internal standard substance solution was added.

[0125] (ii) 1.5 mL of dichloromethane was added to the sample prepared in (i), and the mixture was vortexed for 2 minutes.

[0126] (iii) The sample in (ii) was centrifuged at 3000 rpm and 4°C for 5 minutes.

[0127] (iv) Use a Pasteur pipette to transfer the lower layer (dichloromethane layer) of (iii) into a microcentrifuge tube (2.0 mL capacity).

[0128] (v) Dehydrate the sample in (iv) with anhydrous sodium sulfate. Dehydration is performed twice.

[0129] (vi) The dehydrated sample is placed in a GC-MS measurement bottle and subjected to GC-MS measurement.

[0130] (3) GC-MS measurement was performed using the following apparatus and under the following conditions.

[0131] <Device>

[0132] 7890B (Agilent Technology)

[0133] JMS-Q1500 (manufactured by JEOL Ltd.)

[0134] <Column>

[0135] BP-20 (SGE Analytical Science)

[0136] <GC measurement conditions>

[0137] Oven temperature

[0138] Initial: 60℃ for 3 minutes

[0139] Heating: 3℃ / min 170℃, hold for 3 minutes;

[0140] 10℃ / min 245℃ hold for 10 minutes

[0141] Injection port settings

[0142] Injection volume: 2μL

[0143] Mode: No split 10:1

[0144] Temperature: 250℃

[0145] Pressure: 162.35kPa

[0146] Total flow rate: 1mL / min

[0147] Septum purge flow rate: 3mL / min

[0148] Aux Temperature: 240℃

[0149] <MS measurement conditions (SIM / scan)>

[0150] SIM target ion: 190 (β-damascenone)

[0151] Threshold: 10

[0152] MS zone temperature

[0153] Ion source temperature: 230°C

[0154] Quadrupole temperature: 100°C

[0155] Test Example 1-1 (Examples 1, 2, Comparative Examples 1, 2): Lactic Acid in Fermentation of Coffee Cherry Pulp and Pericarp Extract Study on the effects of bacteria and yeast

[0156] (1) 2250 mL of water was added to 1500 g of the peel and pulp of coffee cherries (Arabica species, produced in Okinawa) after removing coffee beans (coffee seeds), and the mixture was allowed to stand at 60° C. for 1 hour. Then, the juice was squeezed with a juicer, and the extract was separated from the fruit to obtain a coffee cherry pulp and peel extract. It should be noted that only the outer peel and the pulp were used as the peel and the pulp.

[0157] (2) A 10 w / v% lactic acid bacteria liquid suspended in distilled water is added to the liquid obtained in (1) in such a manner that the amount of lactic acid bacteria becomes 100 ppm (= 0.01 w / v%), and the mixture is incubated at 25°C for 5 days to obtain a lactic acid bacteria fermentation liquid. In Example 1, Oenococcus oeni PN4 strain (THT Company) is used as the lactic acid bacteria. In Example 2, Lactobacillus plantarum Viniflora strain (Nova Company) is used as the lactic acid bacteria. No lactic acid bacteria are added in Comparative Examples 1 and 2.

[0158] (3) Then, 10 w / v% yeast solution was added to the liquid obtained in (2) so that the amount of yeast became 100 ppm (= 0.01 w / v%), and the mixture was incubated at 20°C for 5 days to obtain a lactic acid bacteria and yeast fermentation liquid. In Examples 1, 2, and Comparative Example 2, Saccharomyces cerevisiae VIN13 strain (Anchor) was used as yeast. In Comparative Example 1, no yeast was added.

[0159] (4) The amount of β-damascenone in the liquid obtained in (3) was quantified.

[0160] Table 1 shows the test results of Test Example 1-1 (Examples 1 and 2, Comparative Examples 1 and 2).

[0161] From the results in Table 1, it can be seen that the β-damascenone content increases by fermenting with yeast and lactic acid bacteria. In addition, it was found that the β-damascenone content further increases by using lactic acid bacteria of the genus Lactobacillus as lactic acid bacteria.

[0162] [Table 1]

[0163]

[0164] Test Example 1-2 (Example 3): Study on the Effect of PVPP in Fermentation of Coffee Cherry Pulp and Pericarp Extract

[0165] (1) The same treatment as in (1) of Test Example 1-1 was carried out to obtain a coffee cherry pulp and peel extract.

[0166] (2) 1 w / v% polyvinylpolypyrrolidone (PVPP) (PVPP particles, manufactured by Hashima Granules Co., Ltd.) was added to the coffee cherry pulp and peel extract obtained in (1), and stirred for 1 hour in a magnetic stirrer. Then, the mixture was centrifuged at 5000 rpm for 10 minutes using a centrifuge, and only the supernatant was transferred to another container.

[0167] (3) The supernatant obtained in (2) was subjected to the same treatment as in (2) of Test Example 1-1 to obtain a lactic acid bacteria fermentation liquid. In Example 3, Lactobacillus plantarum Viniflora strain (Nova) was used as lactic acid bacteria.

[0168] (4) The liquid obtained in (3) was subjected to the same treatment as in (3) of Test Example 1-1 to obtain a lactic acid bacteria and yeast fermentation liquid. In Example 3, Saccharomyces cerevisiae VIN13 strain was used as yeast.

[0169] (5) The amount of β-damascenone in the lactic acid bacteria / yeast fermentation liquid obtained in (4) was quantified.

[0170] The test results of Test Example 1-2 (Example 3) are shown in Table 1.

[0171] As can be seen from the results in Table 1, the β-damascenone content was increased by using PVPP.

[0172] Test Examples 1-3 (Examples 4 and 5): Study on the Effect of Yeast on Fermentation of Coffee Cherry Pulp and Pericarp Extract

[0173] (1) The same treatment as in (1) of Test Example 1-1 was carried out to obtain a coffee cherry pulp and peel extract.

[0174] (2) In Example 4, the treatment of (2) of Test Example 1-2 was not performed. In Example 5, the same treatment as (2) of Test Example 1-2 was performed.

[0175] (3) In Example 4, the coffee cherry pulp and peel extract obtained in (1) was subjected to the same treatment as in (2) of Test Example 1-1, and in Example 5, the supernatant obtained in (2) was subjected to the same treatment as in (2) of Test Example 1-1 to obtain a lactic acid bacteria fermentation liquid. In Examples 4 and 5, Lactobacillus plantarum Viniflora strain was used as the lactic acid bacteria.

[0176] (4) The amount of β-damascenone in the lactic acid bacteria fermentation liquid obtained in (3) was quantified.

[0177] The test results of Test Examples 1 to 3 (Examples 4 and 5) are shown in Table 1.

[0178] From the results in Table 1, it can be seen that the content of β-damascenone can be increased by using only lactic acid bacteria.

[0179] Test Example 2 (Examples 6 and 7): Study on the effect of concentration during fermentation of coffee cherry pulp and peel extract

[0180] (1) The same treatment as in (1) of Test Example 1-1 was carried out to obtain a coffee cherry pulp and peel extract.

[0181] (2) The same treatment as (2) of Test Example 1-2 was performed.

[0182] (3) In Example 7, the supernatant of the PVPP-treated coffee cherry pulp and peel extract obtained in (2) was concentrated. Specifically, 500 g of the supernatant of the PVPP-treated coffee cherry pulp and peel extract was concentrated to 100 g at 70° C. under reduced pressure using an evaporator. Concentration was not performed in Example 6.

[0183] (4) In Example 6, the supernatant obtained in (2) was subjected to the same treatment as in (2) of Test Example 1-1, and in Example 7, the liquid obtained in (3) was subjected to the same treatment as in (2) of Test Example 1-1 to obtain a lactic acid bacteria fermentation liquid. In Examples 6 and 7, Lactobacillus plantarum 030701 strain (THT) and CO-INOCULANT BACTERIA (Oenococcus oeni / Lactobacillus plantarum mixture) (Anchor) were used as lactic acid bacteria.

[0184] (5) The liquid obtained in (4) was subjected to the same treatment as in (3) of Test Example 1-1 to obtain a lactic acid bacteria and yeast fermentation liquid. In Examples 6 and 7, Saccharomyces cerevisiae VIN13 strain was used as yeast.

[0185] (6) The amount of β-damascenone in the lactic acid bacteria / yeast fermentation liquid obtained in (5) was quantified.

[0186] Table 2 shows the test results of Test Example 2 (Examples 6 and 7).

[0187] [Table 2]

[0188]

[0189] According to the results in Table 2, no difference in the amount of β-damascenone was observed due to the presence or absence of concentration.

Claims

1. A coffee cherry pulp and peel extract fermentation composition containing 9.6 ppb or more of β-damascenone, The coffee cherry pulp and peel extraction and fermentation composition is obtained by the following manufacturing method: The manufacturing method comprises: The pulp and skin of the coffee cherry are sequentially subjected to extraction and lactic acid fermentation using Lactobacillus plantarum; or The pulp and skin of the coffee cherry are sequentially subjected to extraction treatment, lactic acid bacteria fermentation treatment using a combination of Lactobacillus plantarum and Oenococcus oeni or Oenococcus oeni, and yeast fermentation treatment using Saccharomyces cerevisiae. In the extraction process, the extraction time is 30 minutes to 2 hours, the extraction temperature is 50 to 70° C., and the extraction solvent is water. In the lactic acid bacteria fermentation process, the fermentation temperature of the lactic acid bacteria is 20 to 30° C., and the fermentation time is 2 to 8 days. In the yeast fermentation process, the fermentation temperature is 15-25° C. and the fermentation time is 2-8 days.

2. The coffee cherry pulp and peel extract fermentation composition according to claim 1, which contains 50 times or more β-damascenone compared to an unfermented coffee cherry pulp and peel extract.

3. A method for producing a coffee cherry pulp and peel extraction and fermentation composition, comprising: The pulp and skin of the coffee cherry are sequentially subjected to extraction and lactic acid fermentation using Lactobacillus plantarum; or The pulp and skin of the coffee cherry are sequentially subjected to extraction treatment, lactic acid bacteria fermentation treatment using a combination of Lactobacillus plantarum and Oenococcus oeni or Oenococcus oeni, and yeast fermentation treatment using Saccharomyces cerevisiae. In the extraction process, the extraction time is 30 minutes to 2 hours, the extraction temperature is 50 to 70° C., and the extraction solvent is water. In the lactic acid bacteria fermentation process, the fermentation temperature of the lactic acid bacteria is 20 to 30° C., and the fermentation time is 2 to 8 days. In the yeast fermentation process, the fermentation temperature is 15-25° C. and the fermentation time is 2-8 days.

4. The production method according to claim 3, comprising the step of fermenting the coffee cherry pulp and peel extract using the lactic acid bacteria.

5. The manufacturing method according to claim 3 or 4, wherein: When the lactic acid bacteria fermentation treatment is a lactic acid bacteria fermentation treatment using Lactobacillus plantarum, the production method further comprises a yeast fermentation treatment using Saccharomyces cerevisiae. The extraction treatment, the lactic acid bacteria fermentation treatment, and the yeast fermentation treatment are sequentially performed. In the yeast fermentation treatment, the fermentation temperature is 15 to 25° C. and the fermentation time is 2 to 8 days.

6. The production method according to claim 3 or 4, further comprising a treatment using a filter aid.

7. The production method according to claim 4, further comprising a step of treating the coffee cherry pulp and peel extract with a filtration aid before the step of fermenting the coffee cherry pulp and peel extract with the lactic acid bacteria.

8. The production method according to claim 3 or 4, further comprising a concentration treatment.

9. The method for producing the composition according to claim 4, further comprising the step of concentrating the coffee cherry pulp and peel extract before the step of fermenting the coffee cherry pulp and peel extract with the lactic acid bacteria.

10. A coffee cherry pulp and peel extract and fermentation composition obtained by the production method according to any one of claims 3 to 9.

11. A beverage comprising the coffee cherry pulp and peel extract and fermentation composition according to any one of claims 1, 2 and 10.

12. The beverage according to claim 11, which is a container-packed beverage.

13. A method for increasing the β-damascenone content in a coffee cherry pulp and peel extraction fermentation composition, comprising sequentially subjecting the coffee cherry pulp and peel to an extraction treatment and a lactic acid fermentation treatment using Lactobacillus plantarum; or The pulp and skin of the coffee cherry are sequentially subjected to extraction treatment, lactic acid bacteria fermentation treatment using a combination of Lactobacillus plantarum and Oenococcus oeni or Oenococcus oeni, and yeast fermentation treatment using Saccharomyces cerevisiae. In the extraction process, the extraction time is 30 minutes to 2 hours, the extraction temperature is 50 to 70° C., and the extraction solvent is water. In the lactic acid bacteria fermentation process, the fermentation temperature of the lactic acid bacteria is 20 to 30° C., and the fermentation time is 2 to 8 days. In the yeast fermentation process, the fermentation temperature is 15-25° C. and the fermentation time is 2-8 days.

14. The method according to claim 13, comprising the step of fermenting the coffee cherry pulp and peel extract using the lactic acid bacteria.

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