Coffee beans and method for producing coffee beans

Abstract

Provided are: coffee beans which are richer than conventional coffee beans in the form of ethyl tiglate that affects the flavor of coffee; a method for producing the coffee beans; and the like. According to one embodiment of the present invention, there is provided a coffee bean containing 0.1 ppm or more of ethyl tiglate. Furthermore, one embodiment of the present invention provides a method for producing coffee beans containing 0.1 ppm or more of ethyl tigillate, the method being characterized by comprising: a step (i) for adding yeast to a starting material bean; the raw material beans are coffee cherries, wet-planed coffee beans in which the outer skins and pulp of the coffee cherries are removed, green coffee beans or a combination of two or more of these, and a step (ii) for fermenting the raw material beans to which the yeast has been added.

Description

Technical Field

[0001] The present invention relates to coffee beans and a method for manufacturing coffee beans. Background Art

[0002] Coffee beans are a general term for coffee seeds obtained by a process (refining process) of removing pulp or thin skin from the fruits (also called coffee fruits or coffee berries) of plants of the Rubiaceae family called coffee trees, and beans obtained by processing the coffee seeds. Among them, coffee beans before the roasting process of heating and drying the coffee beans are generally called green coffee beans, and coffee beans after the roasting process are called roasted coffee beans.

[0003] Conventionally, coffee beans to which aroma components are imparted by fermentation have been known. Patent Document 1 discloses a modified green coffee bean, and the relative area of phenethyl alcohol obtained by GC / MS analysis of the modified green coffee bean is 0.11 to 0.25 with respect to the relative area of ethyl acetate as a reference substance, and has 2 to 3 times the amount of phenethyl alcohol component compared to standard coffee beans. The technique of Patent Document 1 can impart an added-value flavor to coffee extract even without obtaining and using yeast or microorganisms.

[0004] Patent Document 2 discloses a technique of adding an assimilable component and yeast to coffee beans and fermenting them to improve the aroma.

[0005] Patent Document Patent Document 1: Japanese Unexamined Patent Application Publication No. 2018-50535 Patent Document 2: Japanese Patent No. 5032979 Summary of the Invention

[0006] Under this background, it is desired to provide coffee beans that can provide coffee rich in aroma. In addition, it is also desired to provide a coffee beverage rich in aroma.

[0007] The present invention provides the coffee beans and the method for manufacturing coffee beans described below. [1] A coffee bean, characterized in that it contains ethyl tiglate in an amount of 0.1 ppm or more. [2] The coffee bean according to [1], characterized in that the content of ethyl tiglate is 0.1 ppm to 300 ppm. [3] The coffee bean according to [1] or [2], characterized in that the coffee bean is a green coffee bean or a roasted coffee bean. [4] The coffee bean according to any one of [1] to [3], characterized in that the content of ethyl tiglate in the coffee bean is determined according to the following determination method, [Determination method] Add 2 g of coffee beans to a test tube, add 150 ml of water and 4 ml of hexane, distill for 90 minutes using an essential oil quantitative distillation apparatus, then, make the hexane layer constant volume to 4 ml, and use the following gas chromatography-mass spectrometer to determine the content of ethyl tiglate by gas chromatography-mass spectrometry, [Gas chromatography-mass spectrometer] Model: 7890B / 5977B [Agilent Technologies, Inc.] Chromatographic column: DB-WAX UI (φ0.25 mm × 30 m, film thickness 0.25 μm) [Agilent Technologies, Inc.] Injection method: Pulse split 15:1 Pulse pressure: 25 psi Pulse time: 0.5 min Temperature: Sample injection port 220 °C The chromatographic column is held at 40 °C for 5 minutes and heated to 200 °C at a rate of 10 °C / minute Gas flow rate: Helium (carrier gas) 1 mL / minute Ion source temperature: 230 °C Ionization method: EI Set mass number: m / z 113. [5] A manufacturing method, which is a manufacturing method of coffee beans containing 0.1 ppm or more of ethyl tiglate, characterized by comprising the following steps: Step (i) of adding yeast to raw material beans, where the raw material beans are coffee fruits, wet-hulled coffee beans with the outer skin and pulp of the coffee fruit removed, green coffee beans, or a combination of two or more of these, and, Step (ii) of fermenting the raw material beans added with the yeast. [6] The manufacturing method according to [5], characterized in that the yeast is one or more yeasts belonging to the genus Magnusiomyces and the genus Saprochaete. [7] The manufacturing method according to [5] or [6], characterized in that the yeast is selected from Magnusiomyces magnusii, Magnusiomyces tetraspermus, Saprochaete suaveolens, Saprochaete japonica, Saprochaete gigas, Saprochaete fungicola, and combinations of two or more of these. [8] The manufacturing method according to any one of [5] to [7], characterized in that in step (i), 0.01 g or more of isoleucine is added to every 1 kg of the raw beans. [9] The manufacturing method according to any one of [5] to [8], characterized in that in step (ii), the raw beans are fermented for 1 hour or more.

[10] The manufacturing method according to any one of [5] to [9], characterized in that the content of ethyl tiglate in the coffee beans is determined according to the following measurement method. [Measurement method] Add 2 g of coffee beans to a test tube, add 150 ml of water and 4 ml of hexane, distill for 90 minutes using an essential oil quantitative distillation device, then make the hexane layer up to 4 ml, and use the following gas chromatography - mass spectrometer to determine the content of ethyl tiglate by gas chromatography - mass spectrometry. [Gas chromatography - mass spectrometer] Model: 7890B / 5977B [Agilent Technologies, Inc.] Chromatographic column: DB - WAX UI (φ0.25 mm × 30 m, film thickness 0.25 μm) [Agilent Technologies, Inc.] Injection method: Pulse split 15:1 Pulse pressure: 25 psi Pulse time: 0.5 min Temperature: Sample injection port 220 °C The chromatographic column is held at 40 °C for 5 minutes and heated to 200 °C at a rate of 10 °C / minute. Gas flow rate: Helium (carrier gas) 1 mL / minute Ion source temperature: 230 °C Ionization method: EI Set mass number: m / z113.

[11] A coffee beverage, characterized in that it contains the coffee beans described in any one of [1] to [4] or an extract of coffee beans obtained by the manufacturing method described in any one of [5] to [9].

[12] A coffee beverage, characterized in that it contains one or more compounds selected from ethyl tiglate, isobutyl acetate, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate.

[13] The coffee beverage according to

[12] , characterized in that it contains ethyl tiglate and one or more compounds selected from isobutyl acetate, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate.

[14] The coffee beverage according to

[12] or

[13] , characterized in that the content of ethyl tiglate is 5 to 5000 ppb.

[15] The coffee beverage according to any one of

[12] to

[14] , characterized in that it satisfies any one or more of the following (1) to (5): (1) The content of isobutyl acetate is 5 to 5000 ppb; (2) The content of ethyl 2-methylbutyrate is 1 to 5000 ppb; (3) The content of ethyl isovalerate is 5 to 5000 ppb; (4) The content of isoamyl alcohol is 100 to 20000 ppb; and, (5) The content of isoamyl acetate is 5 to 1000 ppb.

[16] The coffee beverage according to any one of

[11] to

[15] , characterized in that it is a container-packed beverage.

[0008] The present invention can provide coffee beans that can provide coffee with a rich aroma. The present invention can provide a manufacturing method of coffee beans using coffee fruits, wet-hulled coffee beans, and / or green coffee beans as raw material beans in a coffee-producing country. The present invention can provide a manufacturing method of coffee beans using green coffee beans as raw material beans in a coffee-consuming country. The present invention can provide a manufacturing method of coffee beans that can be implemented during the transportation of coffee fruits, wet-hulled coffee beans, and / or green coffee beans. The coffee beans related to one aspect of the present invention contain ethyl tiglate at 0.1 ppm or more and are rich in ethyl tiglate that cannot be detected in commercially available coffee beans (Comparative Examples 1 to 15 described later), and can provide coffee with a rich aroma. The present invention can provide a coffee beverage with rich fragrance. Detailed implementation mode

[0009] [Coffee beans] The coffee beans of the present invention are green coffee beans or roasted coffee beans. The coffee beans may also include both green coffee beans and roasted coffee beans.

[0010] Green coffee beans are the seeds contained in coffee fruits (coffee berries). The coffee berries contain seeds inside, and the seeds are successively wrapped by a viscous substance (mucilage layer), pulp (the part containing sugars or other nutrients), and outer skin. The green coffee beans can be the beans before drying or after drying. In addition, the green coffee beans can be in the form of whole beans or in a state where at least a part is crushed.

[0011] Roasted coffee beans are substances obtained by roasting green coffee beans. The roasted coffee beans can be in the form of whole beans or in a powdered state where they are crushed.

[0012] The coffee beans involved in one mode of the present invention contain ethyl tiglate at 0.1 ppm or more. The unit "ppm" is the ratio (mg / kg) of the mass (mg) of ethyl tiglate contained in every 1 kg of coffee beans.

[0013] The green coffee beans involved in one mode of the present invention contain ethyl tiglate at 0.1 ppm or more. In addition, the roasted coffee beans involved in one mode of the present invention contain ethyl tiglate at 0.1 ppm or more.

[0014] The content of ethyl tiglate contained in coffee beans can be 0.1 ppm or more, 0.2 ppm or more, 0.3 ppm or more, 0.4 ppm or more, 0.5 ppm or more, 0.6 ppm or more, 0.7 ppm or more, 0.8 ppm or more, 0.9 ppm or more, 1.0 ppm or more, 1.5 ppm or more, 2.0 ppm or more, 2.5 ppm or more, 3.0 ppm or more, 3.5 ppm or more, 4.0 ppm or more, 4.5 ppm or more, 5.0 ppm or more, 5.5 ppm or more, 6.0 ppm or more, 6.5 ppm or more, 7.0 ppm or more, 7.5 ppm or more, 8.0 ppm or more, 8.5 ppm or more, 9.0 ppm or more, 9.5 ppm or more, 10.0 ppm or more, 10.5 ppm or more, 11.0 ppm or more, 11.5 ppm or more, 12.0 ppm or more, 12.5 ppm or more, 13.0 ppm or more, 13.5 ppm or more, 14.0 ppm or more, 14.5 ppm or more, 15.0 ppm or more, 15.5 ppm or more, 16.0 ppm or more, 16.5 ppm or more, 17.0 ppm or more, 17.5 ppm or more, 18.0 ppm or more, 18.5 ppm or more, 19.0 ppm or more, 19.5 ppm or more, 20.0 ppm or more, 25.0 ppm or more, 30.0 ppm or more, 35.0 ppm or more, 40.0 ppm or more, 45.0 ppm or more, 50.0 ppm or more, 75.0 ppm or more, 100 ppm or more, 200 ppm or more, or 300 ppm or more.

[0015] The content of ethyl tiglate contained in coffee beans can be 0.1 - 300 ppm, 0.2 - 300 ppm, 0.3 - 300 ppm, 0.4 - 300 ppm, 0.5 - 300 ppm, 0.6 - 300 ppm, 0.7 - 300 ppm, 0.8 - 300 ppm, 0.9 - 300 ppm, 1.0 - 300 ppm, 1.5 - 300 ppm, 2.0 - 300 ppm, 2.5 - 300 ppm, 3.0 - 300 ppm, 3.5 - 300 ppm, 4.0 - 300 ppm, 4.5 - 300 ppm, 5.0 - 300 ppm, 5.5 - 300 ppm, 6.0 - 300 ppm, 6.5 - 300 ppm, 7.0 - 300 ppm, 7.5 - 300 ppm, 8.0 - 300 ppm, 8.5 - 300 ppm, 9.0 - 300 ppm, 9.5 - 300 ppm, 10.0 - 300 ppm, 10.5 - 300 ppm, 11.0 - 300 ppm, 11.5 - 300 ppm, 12.0 - 300 ppm, 12.5 - 300 ppm, 13.0 - 300 ppm, 13.5 - 300 ppm, 14.0 - 300 ppm, 14.5 - 300 ppm, 15.0 - 300 ppm, 15.5 - 300 ppm, 16.0 - 300 ppm, 16.5 - 300 ppm, 17.0 - 300 ppm, 17.5 - 300 ppm, 18.0 - 300 ppm, 18.5 - 300 ppm, 19.0 - 300 ppm, 19.5 - 300 ppm, 20.0 - 300 ppm, 25.0 - 300 ppm, 30.0 - 300 ppm, 35.0 - 300 ppm, 40.0 - 300 ppm, 45.0 - 300 ppm, 50.0 - 300 ppm, 75.0 - 300 ppm, 100 - 300 ppm or 200 - 300 ppm.

[0016] The content of ethyl tiglate contained in coffee beans can be 0.1 - 200 ppm, 0.2 - 200 ppm, 0.3 - 200 ppm, 0.4 - 200 ppm, 0.5 - 200 ppm, 0.6 - 200 ppm, 0.7 - 200 ppm, 0.8 - 200 ppm, 0.9 - 200 ppm, 1.0 - 200 ppm, 1.5 - 200 ppm, 2.0 - 200 ppm, 2.5 - 200 ppm, 3.0 - 200 ppm, 3.5 - 200 ppm, 4.0 - 200 ppm, 4.5 - 200 ppm, 5.0 - 200 ppm, 5.5 - 200 ppm, 6.0 - 200 ppm, 6.5 - 200 ppm, 7.0 - 200 ppm, 7.5 - 200 ppm, 8.0 - 200 ppm, 8.5 - 200 ppm, 9.0 - 200 ppm, 9.5 - 200 ppm, 10.0 - 200 ppm, 10.5 - 200 ppm, 11.0 - 200 ppm, 11.5 - 200 ppm, 12.0 - 200 ppm, 12.5 - 200 ppm, 13.0 - 200 ppm, 13.5 - 200 ppm, 14.0 - 200 ppm, 14.5 - 200 ppm, 15.0 - 200 ppm, 15.5 - 200 ppm, 16.0 - 200 ppm, 16.5 - 200 ppm, 17.0 - 200 ppm, 17.5 - 200 ppm, 18.0 - 200 ppm, 18.5 - 200 ppm, 19.0 - 200 ppm, 19.5 - 200 ppm, 20.0 - 200 ppm, 25.0 - 200 ppm, 30.0 - 200 ppm, 35.0 - 200 ppm, 40.0 - 200 ppm, 45.0 - 200 ppm, 50.0 - 200 ppm, 75.0 - 200 ppm or 100 - 200 ppm.

[0017] The content of ethyl tiglate contained in coffee beans can be 0.1 - 100 ppm, 0.2 - 100 ppm, 0.3 - 100 ppm, 0.4 - 100 ppm, 0.5 - 100 ppm, 0.6 - 100 ppm, 0.7 - 100 ppm, 0.8 - 100 ppm, 0.9 - 100 ppm, 1.0 - 100 ppm, 1.5 - 100 ppm, 2.0 - 100 ppm, 2.5 - 100 ppm, 3.0 - 100 ppm, 3.5 - 100 ppm, 4.0 - 100 ppm, 4.5 - 100 ppm, 5.0 - 100 ppm, 5.5 - 100 ppm, 6.0 - 100 ppm, 6.5 - 100 ppm, 7.0 - 100 ppm, 7.5 - 100 ppm, 8.0 - 100 ppm, 8.5 - 100 ppm, 9.0 - 100 ppm, 9.5 - 100 ppm, 10.0 - 100 ppm, 10.5 - 100 ppm, 11.0 - 100 ppm, 11.5 - 100 ppm, 12.0 - 100 ppm, 12.5 - 100 ppm, 13.0 - 100 ppm, 13.5 - 100 ppm, 14.0 - 100 ppm, 14.5 - 100 ppm, 15.0 - 100 ppm, 15.5 - 100 ppm, 16.0 - 100 ppm, 16.5 - 100 ppm, 17.0 - 100 ppm, 17.5 - 100 ppm, 18.0 - 100 ppm, 18.5 - 100 ppm, 19.0 - 100 ppm, 19.5 - 100 ppm, 20.0 - 100 ppm, 25.0 - 100 ppm, 30.0 - 100 ppm, 35.0 - 100 ppm, 40.0 - 100 ppm, 45.0 - 100 ppm, 50.0 - 100 ppm or 75.0 - 100 ppm.

[0018] The content of ethyl tiglate in coffee beans can be 0.1 - 50.0 ppm, 0.2 - 50.0 ppm, 0.3 - 50.0 ppm, 0.4 - 50.0 ppm, 0.5 - 50.0 ppm, 0.6 - 50.0 ppm, 0.7 - 50.0 ppm, 0.8 - 50.0 ppm, 0.9 - 50.0 ppm, 1.0 - 50.0 ppm, 1.5 - 50.0 ppm, 2.0 - 50.0 ppm, 2.5 - 50.0 ppm, 3.0 - 50.0 ppm, 3.5 - 50.0 ppm, 4.0 - 50.0 ppm, 4.5 - 50.0 ppm, 5.0 - 50.0 ppm, 5.5 - 50.0 ppm, 6.0 - 50.0 ppm, 6.5 - 50.0 ppm, 7.0 - 50.0 ppm, 7.5 - 50.0 ppm, 8.0 - 50.0 ppm, 8.5 - 50.0 ppm, 9.0 - 50.0 ppm, 9.5 - 50.0 ppm, 10.0 - 50.0 ppm, 10.5 - 50.0 ppm, 11.0 - 50.0 ppm, 11.5 - 50.0 ppm, 12.0 - 50.0 ppm, 12.5 - 50.0 ppm, 13.0 - 50.0 ppm, 13.5 - 50.0 ppm, 14.0 - 50.0 ppm, 14.5 - 50.0 ppm, 15.0 - 50.0 ppm, 15.5 - 50.0 ppm, 16.0 - 50.0 ppm, 16.5 - 50.0 ppm, 17.0 - 50.0 ppm, 17.5 - 50.0 ppm, 18.0 - 50.0 ppm, 18.5 - 50.0 ppm, 19.0 - 50.0 ppm, 19.5 - 50.0 ppm, 20.0 - 50.0 ppm, 25.0 - 50.0 ppm, 30.0 - 50.0 ppm, 35.0 - 50.0 ppm, 40.0 - 50.0 ppm or 45.0 - 50.0 ppm.

[0019] In the present invention, the content of ethyl tiglate in coffee beans can be determined according to the following measurement method. Add 2 g of coffee beans to a test tube, add 150 ml of water and 4 ml of hexane, and distill for 90 minutes using a distillation apparatus for essential oil quantification. Then, make the hexane layer up to 4 ml. Use the following gas chromatography - mass spectrometer to determine the content of ethyl tiglate by gas chromatography - mass spectrometry. [Gas chromatography - mass spectrometer] Model: 7890B / 5977B [Agilent Technologies, Inc.] Chromatographic column: DB - WAX UI (φ0.25 mm × 30 m, film thickness 0.25 μm) [Agilent Technologies, Inc.] Injection method: Pulse splitting 15:1 Pulse pressure: 25 psi Pulse time: 0.5 min Temperature: 220 °C at the sample injection port The chromatographic column is maintained at 40 °C for 5 minutes and heated to 200 °C at a rate of 10 °C / min Gas flow rate: Helium (carrier gas) 1 mL / min Ion source temperature: 230 °C Ionization method: EI Set mass number: m / z 113

[0020] One aspect of the present invention relates to coffee beans containing more than 0.1 ppm of ethyl tiglate, which can provide a coffee beverage with a richer aroma compared to existing products.

[0021] In addition, the coffee beans according to one aspect of the present invention may contain, in addition to ethyl tiglate, one or more compounds selected from isobutyl acetate, 2-methylbutyraldehyde, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate.

[0022] In one aspect of the present invention, the content of isobutyl acetate contained in the coffee beans can be, for example, 1 to 3000 ppb, 1 to 2800 ppb, 1 to 2600 ppb, 1 to 2400 ppb, 1 to 2200 ppb, 1 to 2000 ppb, 1 to 1800 ppb, 1 to 1600 ppb, 1 to 1400 ppb, 1 to 1200 ppb, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb, or 1 to 100 ppb.

[0023] In one aspect of the present invention, the content of 2-methylbutyraldehyde contained in the coffee beans can be, for example, 1 to 10000 ppb, 1 to 9000 ppb, 1 to 8000 ppb, 1 to 7000 ppb, 1 to 6000 ppb, 1 to 5000 ppb, 1 to 4000 ppb, 1 to 3000 ppb, 1 to 2000 ppb, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb, or 1 to 100 ppb.

[0024] In one embodiment of the present invention, the content of ethyl 2-methylbutyrate in coffee beans can be, for example, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb, 1 to 100 ppb, 1 to 90 ppb, 1 to 80 ppb, 1 to 70 ppb, 1 to 60 ppb, 1 to 50 ppb, 1 to 40 ppb, 1 to 30 ppb, 1 to 20 ppb, or 1 to 10 ppb.

[0025] In one embodiment of the present invention, the content of ethyl isovalerate in coffee beans can be, for example, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb, 1 to 100 ppb, 1 to 90 ppb, 1 to 80 ppb, 1 to 70 ppb, 1 to 60 ppb, 1 to 50 ppb, 1 to 40 ppb, 1 to 30 ppb, 1 to 20 ppb, or 1 to 10 ppb.

[0026] In one embodiment of the present invention, the content of isoamyl alcohol in coffee beans can be, for example, 1 to 10000 ppb, 1 to 9000 ppb, 1 to 8000 ppb, 1 to 7000 ppb, 1 to 6000 ppb, 1 to 5000 ppb, 1 to 4000 ppb, 1 to 3000 ppb, 1 to 2000 ppb, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb, or 1 to 100 ppb.

[0027] In one embodiment of the present invention, the content of isoamyl acetate in coffee beans can be, for example, 1 to 5000 ppb, 1 to 4000 ppb, 1 to 3000 ppb, 1 to 2000 ppb, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb, or 1 to 100 ppb.

[0028] The contents of isobutyl acetate, 2-methylbutyraldehyde, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate can be measured using a gas chromatograph-mass spectrometer according to known methods.

[0029] [Method for manufacturing coffee beans] One aspect of the present invention relates to a method for manufacturing coffee beans containing ethyl tiglate at 0.1 ppm or more, which comprises the following steps: Step (i) of adding yeast to raw material beans, where the raw material beans are coffee fruits, wet-processed coffee beans obtained by removing the outer skin and pulp of coffee fruits, green coffee beans, or a combination of two or more of these, and, Step (ii) of fermenting the raw material beans to which the yeast has been added.

[0030] According to the above method for manufacturing coffee beans, green coffee beans containing ethyl tiglate at 0.1 ppm or more can be manufactured. In addition, by subjecting the green coffee beans manufactured by the above method for manufacturing coffee beans to a roasting process (heating and drying process), roasted coffee beans containing ethyl tiglate at 0.1 ppm or more can be manufactured. Further, according to the manufacturing method of one aspect of the present invention, green coffee beans containing, in addition to ethyl tiglate, one or more compounds selected from isobutyl acetate, 2-methylbutanal, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate can be manufactured. In addition, coffee beans containing ethyl tiglate can be manufactured by any of the following methods in addition to being obtained by fermentation: immersing coffee beans in a solution containing ethyl tiglate; spraying a solution containing ethyl tiglate on coffee beans; steaming coffee beans with a solution containing ethyl tiglate, etc. The object to which this arbitrary method is applied can be green coffee beans or roasted coffee beans.

[0031] The coffee fruit (also called coffee berry) of the raw material beans is the fruit of the coffee tree and is composed of green coffee beans (seeds), pulp (the part containing sugars or other nutrients), and the outer skin. As varieties, there are Arabica, Robusta, or Liberica, etc., and for the place of origin, there are those produced in Brazil, Ethiopia, Vietnam, or Guatemala, etc. In the present invention, the variety or the place of origin is not limited. The wet-processed coffee beans of the raw material beans refer to coffee beans after removing the fruit skin and pulp from the coffee fruit and before removing the viscous substance (mucilage layer) attached around the seeds. The green coffee beans of the raw material beans are substances obtained by removing the viscous substance of the wet-processed coffee beans and performing drying, sorting, and dehulling processes.

[0032] In step (i), after adding yeast to the raw material beans, these are thoroughly mixed. The mixing can be carried out using a machine such as a mixer or manually. In addition, in addition to yeast, water and / or a culture medium for yeast can be added to the raw material beans.

[0033] The yeast is not particularly limited as long as it is a substance having the activity of producing ethyl tiglate. As such yeast, specifically, for example, one or more yeasts belonging to the genus selected from Magnusiomyces and Saprochaete can be mentioned. Further specifically, for example, the yeast can be a yeast selected from Magnusiomyces magnusii, Magnusiomyces tetraspermus, Saprochaete suaveolens, Saprochaete japonica, Saprochaete gigas, Saprochaete fungicola, and combinations of two or more of these. In addition, it is known that both the genus Magnusiomyces and the genus Saprochaete belong to the family Dipodascaceae and are very closely related.

[0034] In step (i), a medium suitable for the yeast can be further added. The medium may contain a carbon source (such as sugars and organic acids), a nitrogen source (such as various peptones, various extracts, various amino acids, and ammonium salts), inorganic substances, etc., as needed. In particular, when using green coffee beans as the raw material beans, a medium simulating a viscous substance (mucilage layer) can be added. Although not limited, as such a medium, a substance in which 20 to 60 g of sucrose, 15 to 45 g of glucose, 30 to 90 g of pectin, and 15 to 45 g of fructose are dissolved and mixed per 1 liter (l) of the medium can be used. Regarding the addition amount of the medium, it can be 1 ml or more, 5 ml or more, 10 ml or more, 30 ml or more, 50 ml or more, 100 ml or more, 1 to 100 ml, 5 to 100 ml, 10 to 100 ml, 30 to 100 ml, or 50 to 100 ml per 100 g of the raw material beans.

[0035] In step (i), 0.01 g or more of isoleucine can be further added per 1 kg of the raw material beans. Regarding the addition amount of isoleucine, it can be 0.05 g or more, 0.1 g or more, 0.2 g or more, 0.3 g or more, 0.4 g or more, 0.5 g or more, 0.75 g or more, 1.0 g or more, 1.5 g or more, 2.0 g or more, 3.0 g or more, 4.0 g or more, 5.0 g or more, 6.0 g or more, 8.0 g or more, 10 g or more, 12 g or more, 16 g or more, 20 g or more, 24 g or more, 30 g or more, 40 g or more, 50 g or more, 60 g or more, 80 g or more, or 100 g or more per 1 kg of the raw material beans.

[0036] In step (i), with respect to the addition amount of isoleucine, it may be set to 0.01 to 100 g, 0.01 to 80 g, 0.01 to 60 g, 0.01 to 50 g, 0.01 to 40 g, 0.01 to 30 g, 0.01 to 24 g, 0.01 to 20 g, 0.01 to 16 g, 0.01 to 12 g, 0.01 to 10 g, 0.01 to 8.0 g, 0.05 to 100 g, 0.05 to 80 g, 0.05 to 60 g, 0.05 to 50 g, 0.05 to 40 g, 0.05 to 30 g, 0.05 to 24 g, 0.05 to 20 g, 0.05 to 16 g, 0.05 to 12 g, 0.05 to 10 g, 0.05 to 8.0 g, 0.1 to 100 g, 0.1 to 80 g, 0.1 to 60 g, 0.1 to 50 g, 0.1 to 40 g, 0.1 to 30 g, 0.1 to 24 g, 0.1 to 20 g, 0.1 to 16 g, 0.1 to 12 g, 0.1 to 10 g, 0.1 to 8.0 g, 0.4 to 100 g, 0.4 to 80 g, 0.4 to 60 g, 0.4 to 50 g, 0.4 to 40 g, 0.4 to 30 g, 0.4 to 24 g, 0.4 to 20 g, 0.4 to 16 g, 0.4 to 12 g, 0.4 to 10 g, 0.4 to 8.0 g, 0.75 to 100 g, 0.75 to 80 g, 0.75 to 60 g, 0.75 to 50 g, 0.75 to 40 g, 0.75 to 30 g, 0.75 to 24 g, 0.75 to 20 g, 0.75 to 16 g, 0.75 to 12 g, 0.75 to 10 g, 0.75 to 8.0 g, 1.0 to 100 g, 1.0 to 80 g, 1.0 to 60 g, 1.0 to 50 g, 1.0 to 40 g, 1.0 to 30 g, 1.0 to 24 g, 1.0 to 20 g, 1.0 to 16 g, 1.0 to 12 g, 1.0 to 10 g, or 1.0 to 8.0 g per 1 kg of the raw beans.

[0037] In step (ii), after putting raw beans mixed with yeast and, if necessary, a yeast-appropriate culture medium and / or isoleucine into a container or bag, fermentation is carried out for more than 1 hour. The fermentation time can be 6 hours or more, 12 hours or more, 24 hours or more, 36 hours or more, 48 hours or more, 60 hours or more, 72 hours or more, 90 hours or more, 100 hours or more, 134 hours or more, 168 hours or more, 200 hours or more, 1 to 200 hours, 1 to 168 hours, 1 to 134 hours, 1 to 100 hours, 1 to 90 hours, 1 to 72 hours, 1 to 60 hours, 1 to 48 hours, 1 to 36 hours, 1 to 24 hours, 1 to 12 hours, 1 to 6 hours, 6 to 200 hours, 6 to 168 hours, 6 to 134 hours, 6 to 100 hours, 6 to 90 hours, 6 to 72 hours, 6 to 60 hours, 6 to 48 hours, 6 to 36 hours, 6 to 24 hours, 6 to 12 hours, 12 to 200 hours, 12 to 168 hours, 12 to 134 hours, 12 to 100 hours, 12 to 90 hours, 12 to 72 hours, 12 to 60 hours, 12 to 48 hours, 12 to 36 hours, 12 to 24 hours, 24 to 200 hours, 24 to 168 hours, 24 to 134 hours, 24 to 100 hours, 24 to 90 hours, 24 to 72 hours, 24 to 60 hours, 24 to 48 hours or 24 to 36 hours.

[0038] The fermentation step of step (ii) is not particularly limited as long as it is a condition under which fermentation can be carried out, and conditions suitable for fermentation (for example, the type or amount of yeast used, the type or amount of assimilable components, temperature, humidity, pH, oxygen concentration, carbon dioxide concentration, and / or fermentation time, etc.) can be appropriately set as needed. It can be carried out at the atmospheric temperature and atmospheric humidity of the place where the coffee bean manufacturing method can be implemented, or it can also be carried out in an environment where the temperature and humidity are managed, such as in a laboratory or a factory. Although not limited, fermentation can also be carried out under the management of a temperature in the range of 5 to 100 °C (for example, 20 to 40 °C, 22 to 34 °C, 24 to 30 °C, etc.) and a humidity in the range of 5 to 100% (for example, 30 to 90%, 40 to 80%, 50 to 70%, etc.). The fermentation time, temperature, and humidity can be appropriately adjusted according to the type of yeast or raw beans used. In addition, although fermentation is carried out at atmospheric pressure, it can also be carried out under reduced pressure or increased pressure.

[0039] As assimilable components used in the fermentation step (ii), examples include: pulp, fruit juice, sugars, or culture media, etc. The pulp is, for example, the pulp of coffee (viscous substance (mucilage layer)), and it can be undried pulp or dried pulp. In addition, not limited to the pulp of coffee, other pulps such as grape pulp, cherry pulp, and peach pulp, or a combination of any of these can be used. As assimilable components other than pulp, there are fruit juices (e.g., grape, peach, apple, etc.), sugars (e.g., monosaccharides, disaccharides, polysaccharides obtained from plants such as sugarcane or sweet potato), cereal grains (e.g., wort obtained by saccharifying malt), or culture media, as long as they are components assimilable by yeast.

[0040] The usage amount of the yeast in the present invention is not particularly limited as long as the effect of increasing the content of ethyl tiglate can be obtained. For example, for the unit weight of coffee beans, yeast can be added at 1.0×10 4 cells / g to 1.0×10 14 cells / g, 1.0×10 6 cells / g to 1.0×10 12 cells / g, or 1.0×10 8 cells / g to 1.0×10 10 cells / g.

[0041] At the end of the fermentation step, heat sterilization treatment, water washing, drying treatment, or roasting treatment, etc. can also be arbitrarily combined. The drying treatment can be carried out by any method such as natural drying, sun drying, or drying by a dryer. When a dryer is used in the drying treatment, the fermentation can be ended by drying at an arbitrary temperature (e.g., 20 - 70°C, 30 - 70°C, 40 - 70°C, or 50 - 70°C) for about 1 - 3 days. In addition, as the fermentation step, the fermentation step described in Japanese Patent No. 5032979 previously applied for by the applicant of this case can also be used.

[0042] The method for manufacturing coffee beans may further include a step (iii) of drying the raw beans fermented in step (ii). In addition, the method for manufacturing coffee beans may further include a step (iv) of selecting and shelling the raw beans dried in step (iii) to make coffee beans. In addition, according to needs, after implementing the drying step (iii) or the selecting and shelling step (iv), the method for manufacturing coffee beans may further include a step (v) of performing a roasting treatment (heat drying treatment) to make roasted coffee beans.

[0043] The method for manufacturing coffee beans can be carried out in the coffee fruit producing country or the coffee bean consuming country. In addition, the method for manufacturing coffee beans can also be carried out on ships, etc. during the transportation of coffee beans.

[0044] [Coffee Beverage] One aspect of the present invention relates to a coffee beverage containing one or more compounds selected from ethyl tiglate, isobutyl acetate, 2-methylbutyraldehyde, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate. One aspect of the present invention relates to a coffee beverage containing all of ethyl tiglate, isobutyl acetate, 2-methylbutyraldehyde, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate. One aspect of the present invention relates to a coffee beverage containing all of ethyl tiglate, isobutyl acetate, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate. Another aspect of the present invention relates to a coffee beverage containing ethyl tiglate and one or more compounds selected from isobutyl acetate, 2-methylbutyraldehyde, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate. Another aspect of the present invention relates to a coffee beverage containing the coffee beans described in the above [Coffee Beans] or an extract of coffee beans obtained by the manufacturing method described in the above [Manufacturing Method of Coffee Beans].

[0045] In this specification, the term "coffee beverage" refers to a beverage product manufactured using coffee components as raw materials. The type of the product is not particularly limited. For example, it mainly includes "Coffee", "Coffee Beverage", and "Coffee-containing Soft Drink" defined by the "Fair Competition Regulations on the Labeling of Coffee Beverages, etc." recognized by Japan in 1977. In addition, among beverages using coffee components as raw materials, beverages with a milk solid content of 3.0 mass% or more are subject to the "Fair Competition Regulations on the Labeling of Drinking Milk" in Japan and are treated as "milk beverages", which are also included in the coffee beverages of the present invention.

[0046] Here, the term "coffee component" refers to a solution containing components derived from coffee beans, such as a coffee extract. In addition, as a coffee component, a solution obtained by appropriately adjusting coffee powder such as instant coffee obtained by drying a coffee extract with water, warm water, etc. can also be cited. In the coffee beverage according to one aspect of the present invention, the coffee component refers to the coffee beans described in the above [Coffee Beans] or an extract of coffee beans obtained by the manufacturing method described in the above [Manufacturing Method of Coffee Beans].

[0047] In one aspect of the present invention, milk components (components derived from milk), such as milk, cow's milk, and dairy products, can be added to the coffee beverage. A coffee beverage added with milk components is also referred to as a milk coffee beverage. As such milk components, one or more selected from cow's milk, sweetened condensed milk, skim milk, reconstituted milk (reconstituted milk from whole milk powder, skim milk powder, or formulated milk powder), concentrated whey, condensed milk, cream, and plant-based milk (soy milk, almond milk, etc.) can be used. The milk components can be used alone or in combination of two or more. As the milk components, not only liquid substances but also powdery substances can be used.

[0048] Ethyl tiglate, isobutyl acetate, 2-methylbutyraldehyde, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate contained in the coffee beverage according to one aspect of the present invention can be derived from fermented coffee beans obtained by fermenting coffee beans using yeast. That is, the coffee beverage according to one aspect of the present invention uses fermented coffee beans as a raw material. In addition, the yeast or fermentation conditions used for fermentation are as described in the above [Method for manufacturing coffee beans]. In addition, for the coffee beverage according to another aspect of the present invention, as ethyl tiglate, isobutyl acetate, 2-methylbutyraldehyde, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate, refined products of these compounds can also be added. In addition, for the coffee beverage according to still another aspect of the present invention, as ethyl tiglate, isobutyl acetate, 2-methylbutyraldehyde, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate, it can be a beverage that simultaneously contains substances derived from fermented coffee beans and substances derived from refined products.

[0049] In one aspect of the present invention, the content of ethyl tiglate contained in the coffee beverage can be, for example, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb, 1 to 100 ppb, 1 to 90 ppb, 1 to 80 ppb, 1 to 70 ppb, 1 to 60 ppb, 1 to 50 ppb, 1 to 40 ppb, 1 to 30 ppb, 1 to 20 ppb, or 1 to 10 ppb.

[0050] In another aspect of the present invention, the content of ethyl tiglate in the coffee beverage can be, for example, 5 to 5000 ppb, 5 to 4500 ppb, 5 to 4000 ppb, 5 to 3500 ppb, 5 to 3000 ppb, 5 to 2500 ppb, 5 to 2000 ppb, 5 to 1500 ppb, 5 to 1000 ppb, 10 to 5000 ppb, 10 to 4500 ppb, 10 to 4000 ppb, 10 to 3500 ppb, 10 to 3000 ppb, 10 to 2500 ppb, 10 to 2000 ppb, 10 to 1500 ppb, 10 to 1000 ppb, 15 to 5000 ppb, 15 to 4500 ppb, 15 to 4000 ppb, 15 to 3500 ppb, 15 to 3000 ppb, 15 to 2500 ppb, 15 to 2000 ppb, 15 to 1500 ppb, 15 to 1000 ppb, 20 to 5000 ppb, 20 to 4500 ppb, 20 to 4000 ppb, 20 to 3500 ppb, 20 to 3000 ppb, 20 to 2500 ppb, 20 to 2000 ppb, 20 to 1500 ppb, 20 to 1000 ppb, 25 to 5000 ppb, 25 to 4500 ppb, 25 to 4000 ppb, 25 to 3500 ppb, 25 to 3000 ppb, 25 to 2500 ppb, 25 to 2000 ppb, 25 to 1500 ppb or 25 to 1000 ppb. In other aspects of the present invention, the content of ethyl tiglate in the coffee beverage can be, for example, 5 to 900 ppb, 50 to 800 ppb, 100 to 700 ppb or 200 to 600 ppb.

[0051] In one aspect of the present invention, the content of isobutyl acetate in the coffee beverage can be, for example, 1 to 3000 ppb, 1 to 2800 ppb, 1 to 2600 ppb, 1 to 2400 ppb, 1 to 2200 ppb, 1 to 2000 ppb, 1 to 1800 ppb, 1 to 1600 ppb, 1 to 1400 ppb, 1 to 1200 ppb, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb or 1 to 100 ppb.

[0052] In another aspect of the present invention, the content of isobutyl acetate in the coffee beverage can be, for example, 5 to 5000 ppb, 5 to 4500 ppb, 5 to 4000 ppb, 5 to 3500 ppb, 5 to 3000 ppb, 5 to 2500 ppb, 10 to 5000 ppb, 10 to 4500 ppb, 10 to 4000 ppb, 10 to 3500 ppb, 10 to 3000 ppb, 10 to 2500 ppb, 20 to 5000 ppb, 20 to 4500 ppb, 20 to 4000 ppb, 20 to 3500 ppb, 20 to 3000 ppb, 20 to 2500 ppb, 30 to 5000 ppb, 30 to 4500 ppb, 30 to 4000 ppb, 30 to 3500 ppb, 30 to 3000 ppb, 30 to 2500 ppb, 40 to 5000 ppb, 40 to 4500 ppb, 40 to 4000 ppb, 40 to 3500 ppb, 40 to 3000 ppb, 40 to 2500 ppb, 50 to 5000 ppb, 50 to 4500 ppb, 50 to 4000 ppb, 50 to 3500 ppb, 50 to 3000 ppb or 50 to 2500 ppb. In another aspect of the present invention, the content of isobutyl acetate in the coffee beverage can be, for example, 5 to 2000 ppb, 50 to 1500 ppb, 100 to 1000 ppb or 200 to 800 ppb.

[0053] In one aspect of the present invention, the content of 2-methylbutyraldehyde in the coffee beverage can be, for example, 1 to 10000 ppb, 1 to 9000 ppb, 1 to 8000 ppb, 1 to 7000 ppb, 1 to 6000 ppb, 1 to 5000 ppb, 1 to 4000 ppb, 1 to 3000 ppb, 1 to 2000 ppb, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb or 1 to 100 ppb.

[0054] In one aspect of the present invention, the content of ethyl 2-methylbutyrate in the coffee beverage can be, for example, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb, 1 to 100 ppb, 1 to 90 ppb, 1 to 80 ppb, 1 to 70 ppb, 1 to 60 ppb, 1 to 50 ppb, 1 to 40 ppb, 1 to 30 ppb, 1 to 20 ppb or 1 to 10 ppb.

[0055] In another aspect of the present invention, the content of ethyl 2-methylbutyrate in the coffee beverage can be, for example, 1 to 5000 ppb, 1 to 4500 ppb, 1 to 4000 ppb, 1 to 3500 ppb, 1 to 3000 ppb, 2 to 5000 ppb, 2 to 4500 ppb, 2 to 4000 ppb, 2 to 3500 ppb, 2 to 3000 ppb, 3 to 5000 ppb, 3 to 4500 ppb, 3 to 4000 ppb, 3 to 3500 ppb, 3 to 3000 ppb, 4 to 5000 ppb, 4 to 4500 ppb, 4 to 4000 ppb, 4 to 3500 ppb, 4 to 3000 ppb, 5 to 5000 ppb, 5 to 4500 ppb, 5 to 4000 ppb, 5 to 3500 ppb or 5 to 3000 ppb. In still another aspect of the present invention, the content of ethyl 2-methylbutyrate in the coffee beverage can be, for example, 5 to 2000 ppb, 10 to 1500 ppb, 15 to 1000 ppb, 20 to 500 ppb or 25 to 100 ppb.

[0056] In one aspect of the present invention, the content of ethyl isovalerate in the coffee beverage can be, for example, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb, 1 to 100 ppb, 1 to 90 ppb, 1 to 80 ppb, 1 to 70 ppb, 1 to 60 ppb, 1 to 50 ppb, 1 to 40 ppb, 1 to 30 ppb, 1 to 20 ppb or 1 to 10 ppb.

[0057] In another aspect of the present invention, the content of ethyl isovalerate contained in the coffee beverage may be, for example, 5 to 5000 ppb, 5 to 4500 ppb, 5 to 4000 ppb, 5 to 3500 ppb, 5 to 3000 ppb, 5 to 2500 ppb, 10 to 5000 ppb, 10 to 4500 ppb, 10 to 4000 ppb, 10 to 3500 ppb, 10 to 3000 ppb, 10 to 2500 ppb, 20 to 5000 ppb, 20 to 4500 ppb, 20 to 4000 ppb, 20 to 3500 ppb, 20 to 3000 ppb, 20 to 2500 ppb, 30 to 5000 ppb, 30 to 4500 ppb, 30 to 4000 ppb, 30 to 3500 ppb, 30 to 3000 ppb, 30 to 2500 ppb, 40 to 5000 ppb, 40 to 4500 ppb, 40 to 4000 ppb, 40 to 3500 ppb, 40 to 3000 ppb, 40 to 2500 ppb, 50 to 5000 ppb, 50 to 4500 ppb, 50 to 4000 ppb, 50 to 3500 ppb, 50 to 3000 ppb or 50 to 2500 ppb. In other aspects of the present invention, the content of ethyl isovalerate contained in the coffee beverage may be, for example, 5 to 2000 ppb, 50 to 1500 ppb, 100 to 1000 ppb or 200 to 800 ppb.

[0058] In one aspect of the present invention, the content of isoamyl alcohol contained in the coffee beverage may be, for example, 1 to 10000 ppb, 1 to 9000 ppb, 1 to 8000 ppb, 1 to 7000 ppb, 1 to 6000 ppb, 1 to 5000 ppb, 1 to 4000 ppb, 1 to 3000 ppb, 1 to 2000 ppb, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb or 1 to 100 ppb.

[0059] In another aspect of the present invention, the content of isoamyl alcohol contained in the coffee beverage can be, for example, 100 to 20,000 ppb, 100 to 17,500 ppb, 100 to 15,000 ppb, 100 to 12,500 ppb, 100 to 10,000 ppb, 500 to 20,000 ppb, 500 to 17,500 ppb, 500 to 15,000 ppb, 500 to 12,500 ppb, 500 to 10,000 ppb, 600 to 20,000 ppb, 600 to 17,500 ppb, 600 to 15,000 ppb, 600 to 12,500 ppb, 600 to 10,000 ppb, 700 to 20,000 ppb, 700 to 17,500 ppb, 700 to 15,000 ppb, 700 to 12,500 ppb, 700 to 10,000 ppb, 800 to 20,000 ppb, 800 to 17,500 ppb, 800 to 15,000 ppb, 800 to 12,500 ppb, 800 to 10,000 ppb, 900 to 20,000 ppb, 900 to 17,500 ppb, 900 to 15,000 ppb, 900 to 12,500 ppb, 900 to 10,000 ppb, 1000 to 20,000 ppb, 1000 to 17,500 ppb, 1000 to 15,000 ppb, 1000 to 12,500 ppb or 1000 to 10,000 ppb. In yet another aspect of the present invention, the content of isoamyl alcohol contained in the coffee beverage can be, for example, 100 to 10,000 ppb, 500 to 9000 ppb, 1000 to 7000 ppb, 2000 to 6500 ppb or 3000 to 6000 ppb.

[0060] In one aspect of the present invention, the content of isoamyl acetate contained in the coffee beverage can be, for example, 1 to 5000 ppb, 1 to 4000 ppb, 1 to 3000 ppb, 1 to 2000 ppb, 1 to 1000 ppb, 1 to 900 ppb, 1 to 800 ppb, 1 to 700 ppb, 1 to 600 ppb, 1 to 500 ppb, 1 to 400 ppb, 1 to 300 ppb, 1 to 200 ppb or 1 to 100 ppb.

[0061] In another aspect of the present invention, the content of isoamyl acetate contained in the coffee beverage may be, for example, 5 to 1000 ppb, 5 to 900 ppb, 5 to 800 ppb, 5 to 700 ppb, 5 to 600 ppb, 5 to 500 ppb, 5 to 400 ppb, 5 to 300 ppb, 10 to 1000 ppb, 10 to 900 ppb, 10 to 800 ppb, 10 to 700 ppb, 10 to 600 ppb, 10 to 500 ppb, 10 to 400 ppb, 10 to 300 ppb, 15 to 1000 ppb, 15 to 900 ppb, 15 to 800 ppb, 15 to 700 ppb, 15 to 600 ppb, 15 to 500 ppb, 15 to 400 ppb, 15 to 300 ppb, 20 to 1000 ppb, 20 to 900 ppb, 20 to 800 ppb, 20 to 700 ppb, 20 to 600 ppb, 20 to 500 ppb, 20 to 400 ppb or 20 to 300 ppb. In other aspects of the present invention, the content of isoamyl acetate contained in the coffee beverage may be, for example, 5 to 200 ppb, 15 to 150 ppb, 20 to 100 ppb or 25 to 80 ppb.

[0062] The contents of ethyl tiglate, isobutyl acetate, 2-methylbutyraldehyde, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol and isoamyl acetate can be determined by known methods using a gas chromatograph-mass spectrometer.

[0063] In one aspect of the present invention, the Brix (%) of the coffee beverage may be 1.0 to 10, 1.0 to 5.0, 1.0 to 4.0, 1.0 to 3.0, 1.0 to 2.7 or 1.0 to 2.5.

[0064] The coffee beverage may also contain a pH regulator. Examples of the pH regulator include sodium bicarbonate, carbon dioxide, succinic acid, gluconic acid, citric acid, trisodium citrate, phosphoric acid, lactic acid, sodium hydroxide and / or their salts. In one aspect of the present invention, the pH of the coffee beverage may also be 5.0 to 7.5, 5.0 to 7.0, 5.0 to 6.5 or 5.0 to 6.0.

[0065] In addition, the coffee beverage may contain various additives in addition to the pH regulator. Examples of such additives include antioxidants (such as sodium erythorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters), acidulants (such as phosphoric acid, citric acid, malic acid) and flavors.

[0066] The form of the coffee beverage of the present invention is not limited. For example, it can be sealed in containers such as cans, bottles, paper containers, PET bottles, etc. to form a container-packed coffee beverage filled in the container. The manufacturing method of the coffee beverage is not particularly limited, and the coffee beverage can be manufactured by known methods. In addition, when the coffee beverage is made into a container-packed beverage, the manufacturing method of the coffee beverage of the present invention includes filling the coffee beverage into the container. In addition, when making a container-packed beverage, if the coffee beverage is sterilized before or after filling it into the container, it can be stored for a long time, so this is preferred. For example, when making a canned coffee beverage, a specified amount of coffee beverage can be filled into the can, and for example, heat sterilization can be carried out in a sterilization kettle at 120 to 125 °C for about 5 to 20 minutes. In addition, when making a PET bottle or paper box or bottle beverage, for example, UHT sterilization is carried out at 130 to 145 °C for about 2 to 120 seconds, and a specified amount is filled by hot packaging or aseptically filled at a low temperature to obtain a container-packed beverage. Examples

[0067] <Test Example 1: Coffee Beans Containing Ethyl Tiglate> [Examples 1 to 11] In Examples 1 to 11 and Comparative Examples 1 to 2 of the present invention, coffee fruits (CC) produced on a Brazilian farm were used to locally produce green coffee beans (GB), and the green coffee beans (GB) imported into Japan were used as raw material beans.

[0068] As a culture medium, a basal medium simulating the mucous layer sugar composition was prepared and used (refer to "Coffee-Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders and Researchers paper bag"). The basal medium is a substance prepared by dissolving 40 g of sucrose, 30 g of glucose, 66 g of pectin, and 30 g of fructose in 1 liter (l) of water.

[0069] In Examples 1 to 11 and Comparative Examples 1 to 2, yeast shown in Table 1, isoleucine in the amounts described in Table 1, and the basal medium (50 ml per 100 g of raw material beans) were added to the green coffee beans (GB) as raw material beans, mixed, placed in a plastic bag, and allowed to stand. The addition amount of yeast was set to the same value (1.0×10 4 cells / g) in each of Examples 1 to 11 and Comparative Examples 1 to 2.

[0070] The raw beans added with yeast, isoleucine and culture medium and packed in plastic bags are fermented for the time recorded in Table 1. This fermentation process is carried out in a laboratory in Japan at a controlled temperature of 28 °C, atmospheric pressure and atmospheric humidity. Except for the fermentation time, Examples 1 to 11 and Comparative Examples 1 to 2 are all set under the same conditions. After the fermentation process, the fermented raw beans are subjected to a drying process to produce green coffee beans. The drying process is carried out under the same conditions in Examples 1 to 11 and Comparative Examples 1 to 2. Furthermore, after the drying process, the obtained green coffee beans are roasted to produce roasted coffee beans. The roasting process is carried out under the same conditions in Examples 1 to 11 and Comparative Examples 1 to 2.

[0071] The determination of the content of ethyl tiglate in green coffee beans and roasted coffee beans is carried out by the following method.

[0072] [Method for determining the concentration (content) of ethyl tiglate] Add 2 g of coffee beans to a test tube, add 150 ml of water and 4 ml of hexane, distill for 90 minutes using an essential oil quantitative distillation apparatus, then make the hexane layer up to 4 ml, and use the following gas chromatography-mass spectrometer to determine the content of ethyl tiglate by gas chromatography-mass spectrometry. [Gas chromatography-mass spectrometer] Model: 7890B / 5977B [Agilent Technologies, Inc.] Chromatographic column: DB-WAX UI (φ0.25 mm × 30 m, film thickness 0.25 μm) [Agilent Technologies, Inc.] Injection method: Pulse split 15:1 Pulse pressure: 25 psi Pulse time: 0.5 min Temperature: Sample injection port 220 °C The chromatographic column is held at 40 °C for 5 minutes and heated to 200 °C at a rate of 10 °C / minute Gas flow rate: Helium (carrier gas) 1 mL / minute Ion source temperature: 230 °C Ionization method: EI Set mass number: m / z 113.

[0073] The determination results of the content of ethyl tiglate in the green coffee beans and roasted coffee beans of Examples 1 to 11 and Comparative Examples 1 to 2 are shown in Table 1.

[0074] [Table 1] Table 1 (Note 1) In the table, "N / A" indicates not determined. (Note 2) In the table, "not detected" means that the concentration of ethyl tiglate is less than 0.1 ppm. (Note 3) "EC1118" in Comparative Examples 1 and 2 was obtained from Lallemand.

[0075] As shown in Table 1, the concentration (content) of ethyl tiglate in the coffee beans involved in Examples 1 to 11 was about 0.2 to about 23 ppm. On the other hand, the content of ethyl tiglate was not detected (less than 0.1 ppm) in the coffee beans involved in Comparative Examples 1 and 2. In addition, the determination of the ethyl tiglate concentration in roasted coffee beans was carried out for the purpose of showing that the ethyl tiglate concentration in green coffee beans does not decrease due to the roasting process.

[0076] As described above, the coffee beans of Examples 1 to 11 are rich in ethyl tiglate that was not detected in the coffee beans of Comparative Examples 1 and 2.

[0077] [Comparative Examples 3 to 15] In Comparative Examples 3 to 15, commercially available green coffee beans were purchased, and the content of ethyl tiglate contained in the commercially available green coffee beans was determined by the above-mentioned measurement method.

[0078] [Table 2] Table 2

[0079] Ethyl tiglate was not detected (less than 0.1 ppm) in the commercially available green coffee beans involved in Comparative Examples 2 to 15.

[0080] <Test Example 2: Sensory Evaluation of Coffee Beverage (Coffee Bean Extract)> [Examples 12 to 15, Comparative Example 16] Two kinds of roasted coffee beans, the roasted coffee beans ("fermented beans", L value = 22) and Brazilian roasted coffee beans ("Brazil", L value = 20) manufactured according to the method described in Test Example 1, were ground and mixed in the proportions shown in Table 3. Then, using a coffee extractor, extraction was carried out with 10 times the amount of hot water (94 °C) relative to the weight of the roasted coffee beans. The obtained extract was diluted to about 13.0 g / L of coffee solid content to obtain a sample for sensory evaluation. The determination of the content of various aroma components such as ethyl tiglate contained in the coffee extract was carried out by the following method using a headspace-SPME-gas chromatography-mass spectrometer.

[0081] [Method for Measuring the Concentration (Content) of Aroma Components] The content of aroma components in coffee extract was determined by gas chromatography - mass spectrometry using the following gas chromatography - mass spectrometer. As the SPME fiber, a 50 / 30μm divinylbenzene - carboxen - polydimethylsiloxane (DVB / CAR / PDMS) fiber (Supelco, Merck KGaA, Bellefonte, PA, USA) was used. 8 mL of coffee extract and 100 μL of 40 mg / L cyclohexanol as the internal standard were added to a 20 - mL vial. After keeping the vial at 45°C for 20 minutes, the fiber was inserted into the headspace of the vial and kept at 45°C for 40 minutes. [Gas chromatography - mass spectrometer] Model: PAL3, 7890B, 5977B [Agilent Technologies, Inc.] Chromatographic column: DB - WAX (φ0.25 mm × 60 m, film thickness 0.25 μm) [Agilent Technologies, Inc.] Injection method: Splitless Pulse pressure: 16.1 psi Temperature: Sample inlet 150°C The chromatographic column was held at 40°C for 2 minutes, heated to 230°C at a rate of 5°C / minute, and then held for 2 minutes. Gas flow rate: Helium (carrier gas) 1 mL / minute Ion source temperature: 230°C Ionization method: EI Set mass numbers: m / z 113 (Ethyl tiglate) m / z 56 (Isobutyl acetate) m / z 102 (Ethyl 2 - methylbutyrate) m / z 85 (Ethyl isovalerate (Ethyl 3 - methylbutyrate)) m / z 70 (Isoamyl acetate) m / z 55 (Isoamyl alcohol)

[0082] [Sensory evaluation method] For the samples prepared as described above, sensory evaluation was performed by 10 trained professionals. Each evaluator used the sample of Comparative Example 16 (control sample) as a reference and evaluated whether the prepared samples were improved compared to the result of Comparative Example 16 (score: 1 point) for three evaluation items: "earthy flavor from beans that is not suitable for a coffee beverage", "off-flavors that are not suitable for a coffee beverage", and "rich aroma that is suitable for a coffee beverage". The scores for each sample in the table are based on the evaluation results of 10 people and are given according to the following criteria.

[0083] · 5 points: All 10 evaluators thought it was improved compared to the control sample. · 4 points: More than half (7 - 9 people) of the evaluators thought it was improved compared to the control sample. · 3 points: Approximately half (5 - 6 people) of the evaluators thought it was improved compared to the control sample. · 2 points: Less than half (2 - 4 people) of the evaluators thought it was improved compared to the control sample. · 1 point: 0 - 1 evaluator thought it was improved compared to the control sample.

[0084] [Table 3] Table 3

[0085] <Test Example 3: Sensory Evaluation of Coffee Beverage (Sterilized Coffee Bean Extract)> [Examples 12 - 15, Comparative Example 16] Sodium bicarbonate was added to each coffee extract prepared in Test Example 2 to a concentration of 0.5 g / L. 185 g of the resulting sample was filled into cans and sterilized in a retort with F0 = 4 or more to obtain samples for sensory evaluation. The contents of various aroma components such as ethyl tiglate contained in the sterilized coffee extract were measured in the same manner as in Test Example 2. In addition, the method of sensory evaluation was also the same as in Test Example 2. The results are shown in Table 4.

[0086] [Table 4] Table 4

[0087] <Test Example 4: Sensory Evaluation of Coffee Beverage (Sterilized Coffee Bean Extract with Externally Added Aroma Components)> [Examples 16 - 48, Comparative Example 16] The roasted coffee beans produced in Brazil (“Brazil”, L value = 20) were ground, and using a coffee extractor, extraction was carried out with hot water (94 °C) in an amount 10 times the weight of the roasted coffee beans. Dilution was carried out so that the coffee solid content of the resulting extract became approximately 13.0 g / L, and baking soda was added to make a concentration of 0.5 g / L. 185 g of the resulting sample was filled into a can, and retort sterilization was carried out with F0 = 4 or more. To this sterilized coffee bean extract, standards (refined products) of various aroma components shown in Tables 5 to 8 were added to make the concentrations shown in Tables 5 to 8 respectively, as samples for sensory evaluation. The method of sensory evaluation was the same as in Test Example 2. The results are shown in Tables 5 to 8.

[0088] [Table 5] Table 5 [Table 6] Table 6 [Table 7] Table 7: The concentration of ethyl tiglate was fixed at approximately 500 ppb [Table 8] Table 8: The concentration of ethyl tiglate was fixed at approximately 500 ppb

Claims

1. A coffee bean, characterized in that, Contains ethyl tiglate at a level of 0.1 ppm or more.

2. The coffee bean according to claim 1, wherein, The content of ethyl tiglate is 0.1 ppm to 300 ppm.

3. The coffee bean according to claim 1, characterized in that, The coffee beans are green coffee beans or roasted coffee beans.

4. The coffee beans according to any one of claims 1 to 3, characterized in that, The content of ethyl tiglate in the coffee beans is determined according to the following measurement method. [Measurement Method] Add 2 g of coffee beans to a test tube, add 150 ml of water and 4 ml of hexane, distill for 90 minutes using an essential oil quantitative distillation apparatus, then make the hexane layer up to 4 ml, and use the following gas chromatograph-mass spectrometer to determine the content of ethyl tiglate by gas chromatography-mass spectrometry. [Gas Chromatograph-Mass Spectrometer] Model: 7890B / 5977B [Agilent Technologies, Inc.] Chromatographic column: DB-WAX UI (φ0.25 mm × 30 m, film thickness 0.25 μm) [Agilent Technologies, Inc.] Injection method: Pulse split 15:1 Pulse pressure: 25 psi Pulse time: 0.5 min Temperature: Sample injection port 220 °C The chromatographic column is held at 40 °C for 5 minutes and heated to 200 °C at a rate of 10 °C / min. Gas flow rate: Helium (carrier gas) 1 mL / min Ion source temperature: 230 °C Ionization method: EI Set mass number: m / z 113.

5. A manufacturing method, which is a manufacturing method of coffee beans containing ethyl tiglate at 0.1 ppm or more, characterized in that, Comprises the following steps: Step (i) of adding yeast to raw material beans, where the raw material beans are coffee fruits, wet-hulled coffee beans with the outer skin and pulp of the coffee fruit removed, green coffee beans, or a combination of two or more of these, and Step (ii) of fermenting the raw material beans to which the yeast has been added.

6. The manufacturing method according to claim 5, characterized in that, The yeast is one or more yeasts belonging to the genus Magnusiomyces or the genus Saprochaete.

7. The manufacturing method according to claim 5, characterized in that, The yeast is selected from Magnusiomyces magnusii, Magnusiomyces tetraspermus, Saprochaete suaveolens, Saprochaete japonica, Saprochaete gigas, Saprochaete fungicola, and combinations of two or more of these.

8. The manufacturing method according to claim 5, characterized in that, In step (i), add 0.01 g or more of isoleucine per 1 kg of the raw material beans.

9. The manufacturing method according to claim 5, wherein In step (ii), ferment the raw material beans for 1 hour or more.

10. The manufacturing method according to any one of claims 5 to 9, characterized in that, The content of ethyl tiglate in the coffee beans is determined according to the following measurement method. [Measurement Method] Add 2 g of coffee beans to a test tube, add 150 ml of water and 4 ml of hexane, distill for 90 minutes using an essential oil quantitative distillation apparatus, then make the hexane layer up to 4 ml, and use the following gas chromatograph-mass spectrometer to determine the content of ethyl tiglate by gas chromatography-mass spectrometry. [Gas Chromatograph-Mass Spectrometer] Model: 7890B / 5977B [Agilent Technologies, Inc.] Column: DB-WAX UI (φ0.25mm × 30m, film thickness 0.25μm) [Agilent Technologies, Inc.] Injection method: Pulsed split 15:1 Pulse pressure: 25 psi Pulse time: 0.5 min Temperature: Sample inlet 220°C The column is held at 40°C for 5 minutes and then heated to 200°C at a rate of 10°C / minute Gas flow rate: Helium (carrier gas) 1 mL / minute Ion source temperature: 230°C Ionization method: EI Set mass number: m / z 113.

11. A coffee beverage, characterized in that, It contains the coffee beans described in any one of claims 1 to 4 or the extract of coffee beans obtained by the manufacturing method described in any one of claims 5 to 9.

12. A coffee beverage, characterized in that, It contains one or more compounds selected from ethyl tiglate, isobutyl acetate, ethyl 2-methylbutyrate, ethyl isovalerate, isopentanol, and isopentyl acetate.

13. The coffee beverage according to claim 12, wherein It contains ethyl tiglate and one or more compounds selected from isobutyl acetate, ethyl 2-methylbutyrate, ethyl isovalerate, isopentanol, and isopentyl acetate.

14. The coffee beverage according to claim 12 or 13, characterized in that, The content of ethyl tiglate is 5 - 5000 ppb.

15. The coffee beverage according to any one of claims 12 to 14, characterized in that, Satisfies any one or more of the following (1) to (5): (1) The content of isobutyl acetate is 5 - 5000 ppb; (2) The content of ethyl 2-methylbutyrate is 1 - 5000 ppb; (3) The content of ethyl isovalerate is 5 - 5000 ppb; (4) The content of isopentanol is 100 - 20000 ppb; and, (5) The content of isopentyl acetate is 5 - 1000 ppb.

16. The coffee beverage according to any one of claims 11 to 15, characterized in that, It is a container-packed beverage.

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