Coffee cherry pulp and skin extract fermented composition and method for producing same

Abstract

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

Description

REFERENCE TO RELATED APPLICATIONS

[0001] This patent application claims priority to Japanese Patent Application No. 2018-247991 filed on December 28, 2018, and Japanese Patent Application No. 2019-033224 filed on February 26, 2019, the entire disclosures of which are incorporated herein by reference. [Technical Field]

[0002] The present invention relates to a coffee cherry pulp skin extract fermented composition and a method for producing the same, and more particularly to a coffee cherry pulp skin extract fermented composition having an increased content of β-damascenone and a method for producing the same. [Background technology]

[0003] Coffee is a broadleaf shrub belonging to the Coffea genus in the Rubiaceae family. Coffee berries are oval-shaped fruits that grow on coffee trees and are green at first but turn reddish-purple when ripe. Some varieties occasionally produce yellow fruits. Coffee berries are also called coffee cherries. Inside a coffee cherry are two seeds, facing each other, which are called coffee beans. From the outside, a coffee cherry is made up of the husk, pulp, parchment, silverskin, and seed (coffee bean).

[0004] Coffee beans are the only raw material for producing coffee beverages. Therefore, a large amount of pulp and skin is generated during the refining process to extract coffee beans from coffee cherries. Currently, there are few ways to utilize this material, and it is discarded, so new ways of utilizing it are desired.

[0005] Meanwhile, Patent Document 1 describes green coffee beans with a β-damascenone content of 5 ppb.

[0006] However, there have been no reports of a fermented coffee cherry pulp and skin extract composition containing a high content of β-damascenone. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 2018-057369 Summary of the Invention

[0008] The present inventors have recently investigated a coffee cherry pulp and skin extract fermented composition and found that it contains a high content of β-damascenone. Furthermore, they have found that the β-damascenone content can be increased by including a fermentation step using lactic acid bacteria in a production method of a coffee cherry pulp and skin extract fermented composition. The present invention is based on these findings.

[0009] Therefore, an object of the present invention is to provide a fermented coffee cherry pulp and skin extract composition containing a high content of β-damascenone, and a method for producing the same.

[0010] According to the present invention, the following inventions are provided. (1) A fermented coffee cherry pulp and skin extract composition containing 9.6 ppb or more of β-damascenone. (2) A fermented coffee cherry pulp skin extract composition according to (1), which contains 50 times more β-damascenone than an unfermented coffee cherry pulp skin extract. (3) A method for producing a coffee cherry pulp and skin extract fermented composition, comprising subjecting the pulp and skin of coffee cherries to an extraction treatment and a lactic acid bacteria fermentation treatment. (4) The method of producing according to (3), comprising a step of fermenting a coffee cherry pulp and skin extract with lactic acid bacteria. (5) The 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. (6) The method according to any one of (3) to (5), further comprising a yeast fermentation treatment. (7) The method according to any one of (3) to (6), further comprising a step of fermenting the coffee cherry pulp skin extract with yeast after the step of fermenting the coffee cherry pulp skin extract with lactic acid bacteria. (8) The manufacturing method according to any one of (3) to (7), further comprising treatment with a filter aid. (9) The production method according to any one of (3) to (8), further comprising a step of treating the coffee cherry pulp skin extract with a filter aid before the step of fermenting the coffee cherry pulp skin extract with lactic acid bacteria. (10) The method according to any one of (3) to (9), further comprising a concentration treatment. (11) A method for producing the composition according to any one of (3) to (10), further comprising a step of concentrating the coffee cherry pulp skin extract prior to the step of fermenting the coffee cherry pulp skin extract with lactic acid bacteria. (12) A fermented coffee cherry pulp and skin extract composition obtained by the production method according to any one of (3) to (11). (13) A beverage comprising the coffee cherry pulp and skin extract fermentation composition according to any one of (1), (2), and (12). (14) The beverage according to (13), which is a packaged beverage. (15) A method for increasing the β-damascenone content in a coffee cherry pulp and skin extract / fermentation composition, the method comprising subjecting the pulp and skin of coffee cherry to an extraction treatment and a lactic acid bacteria fermentation treatment. (16) The method according to (15), comprising a step of fermenting a coffee cherry pulp and skin extract with lactic acid bacteria.

[0011] According to the present invention, as described above, the β-damascenone content can be increased by including a fermentation step using lactic acid bacteria in the method for producing a coffee cherry pulp and skin extract fermented composition.

[0012] One of the features of the coffee cherry pulp / skin extract fermented composition of the present invention is that it contains a high content of β-damascenone. Here, the term "coffee cherry pulp / skin extract fermented composition" refers to a composition obtained by fermenting an extract of coffee cherry pulp and skin, or an extract of coffee cherry pulp and skin after fermentation (hereinafter also referred to as "extract fermented composition" or "composition of the present invention"). In the present invention, the method for producing the composition of the present invention includes a step of fermenting the coffee cherry pulp / skin extract or coffee cherry pulp / skin with lactic acid bacteria, thereby increasing the β-damascenone content of the composition.

[0013] Coffee cherry pulp and skin extract fermented composition The coffee cherry pulp and skin extract fermentation composition of the present invention contains a high content of β-damascenone. β-Damascenone, also known as (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, is one of the aroma components of coffee and has a sweet, honey-like aroma. The β-damascenone content of 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. Here, "ppb" refers to parts per billion, with 1 ppb corresponding to 1 μg / L. The preferred lower limit of the β-damascenone content of the composition of the present invention is 9.6 ppb, preferably 12 ppb, more preferably 14.4 ppb, and the preferred upper limit is 120 ppb, more preferably 60 ppb. The β-damascenone content of the composition is measured by gas chromatography-mass spectrometry (GC-MS). Such measurements can be easily carried out using a commercially available device and column (for example, BP-20 (manufactured by SGE Analytical Science)). The above measurements can be carried out, for example, under the following conditions. Instrument: 7890B (Agilent Technologies), JMS-Q1500 (JEOL Ltd.), column: BP-20 (SGE Analytical Science), GC measurement conditions: oven temperature (initial: 60°C, hold for 3 min, temperature increase: 3°C / min to 170°C, hold for 3 min, 10°C / min to 245°C, hold for 10 min), inlet settings (injection volume: 2 μL, mode: splitless 10:1, temperature: 250°C, pressure: 162.35 kPa), total flow: 1 mL / min, septum purge flow rate: 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).

[0014] The fermented coffee cherry pulp skin extract composition of the present invention contains 50 times or more, preferably 80 times or more, and more preferably 100 times or more, of β-damascenone compared to an unfermented coffee cherry pulp skin extract. The upper limit is 700 times, preferably 400 times.

[0015] The pulp and skin in the present invention include the husk and pulp, and preferably consists of only the husk and pulp, excluding the seeds (coffee beans). Such pulp and skin may be fresh, frozen, or dried, and from an economic or industrial standpoint, it is also possible to use raw pulp and skin that are produced in large quantities as by-products in the wet processing described below for separating coffee beans.

[0016] Method for producing fermented coffee cherry pulp and skin extract composition One feature of the method for producing a coffee cherry pulp / skin extract fermented composition of the present invention is that it comprises subjecting coffee cherry pulp and skin to an extraction process and a lactic acid bacteria fermentation process. Hereinafter, the production method will be described primarily as comprising extracting the coffee cherry pulp and skin, subjecting the resulting coffee cherry pulp / skin extract to a lactic acid bacteria fermentation process, and then, if desired, subjecting the lactic acid bacteria fermented liquid of the coffee cherry pulp / skin extract to a yeast fermentation process. However, those skilled in the art will understand that a coffee cherry pulp / skin extract fermented composition can be produced even if the order of the above processes is changed.

[0017] 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 skin extract fermented composition, which comprises the step of fermenting a coffee cherry pulp skin extract with lactic acid bacteria. The production method of the composition of the present invention is preferably a method for producing a composition containing a high content of β-damascenone.

[0018] According to a preferred embodiment of the present invention, the β-damascenone content in the composition of the present invention can be increased by fermenting a coffee cherry pulp and skin extract with lactic acid bacteria.

[0019] <Coffee cherry pulp and skin extract manufacturing process> The process for producing a coffee cherry pulp and skin extract is not particularly limited, but examples include a process for extracting components in the pulp and skin by mixing the pulp and skin from which the coffee beans have been separated and removed with a solvent and allowing the mixture to stand.

[0020] According to another aspect of the present invention, a process for producing a coffee cherry pulp and skin extract includes squeezing (e.g., squeezing) the pulp and skin from which the coffee beans have been separated and removed in the absence of a solvent. Thus, the coffee cherry pulp and skin extract of the present invention also includes a juice squeezed from the pulp and skin.

[0021] Coffee bean separation methods are not particularly limited, but typically include dry processing and wet processing. In dry processing, after harvesting, the coffee cherries are first dried to a moisture content of approximately 10-11% by weight. A dehulling machine is then used to separate the coffee beans from the materials that cover them (e.g., the husk, pulp, endocarp, and silverskin). Wet processing, on the other hand, does not require drying of the coffee cherries. In wet processing methods, the husk and pulp are mechanically separated, and the beans are fermented to remove the layer of pulp material remaining on the beans. After fermentation, the coffee beans are dried to a moisture content of approximately 12% by weight, dehulled, and the endocarp is separated. This method yields the pulp and husk of the coffee cherries.

[0022] The extraction time varies depending on the state of the pulp and peel, such as the degree of drying, particle size, etc., the extraction temperature, etc., and is not particularly limited, but is, for example, 5 minutes to 24 hours, preferably 15 minutes to 6 hours, and preferably 30 minutes to 2 hours. The extraction temperature varies depending on the state of the pulp and peel, such as the degree of drying, particle size, etc., the extraction time, etc., and is not particularly limited, but is, for example, 20 to 90°C, preferably 40 to 80°C, and preferably 50 to 70°C.

[0023] The solvent used for extraction is not particularly limited, but may be water, alcohols, ethers, esters, or a mixture of these solvents, with water being preferred.

[0024] The ratio of pulp and peel to the solvent during extraction is not particularly limited, but from the perspective of practical convenience, it is, 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 extract concentration at 100 g / L or higher, a concentrated extract can be obtained, which is advantageous in that it does not require significant energy or equipment for the subsequent concentration process. On the other hand, by setting the extract concentration at 2000 g / L or lower, the extraction procedure is simplified and a larger amount of extract is recovered.

[0025] After the extraction is complete, it is preferable to separate the fruit and skin from the coffee cherry pulp and skin extract. The method for such separation is not particularly limited, but separation can be performed using a juicer, a centrifuge, or a filter, and squeezing the juice using a juicer is preferred.

[0026] <Step of fermenting coffee cherry pulp and skin extract or coffee cherry pulp and skin with lactic acid bacteria> The method for producing a coffee cherry pulp skin extract fermented composition of the present invention preferably includes a lactic acid bacteria fermentation treatment. Below, the step of fermenting a coffee cherry pulp skin extract with lactic acid bacteria is described, but the lactic acid bacteria fermentation treatment may involve fermenting the coffee cherry pulp and skin with lactic acid bacteria before the pulp skin extraction treatment, and those skilled in the art will understand that a coffee cherry pulp skin extract fermented composition can be produced even if the order of the treatments is changed.

[0027] According to a preferred embodiment of the present invention, the step of fermenting a coffee cherry pulp skin extract with lactic acid bacteria is not particularly limited, but may include a method in which the coffee cherry pulp skin extract is mixed with lactic acid bacteria and the lactic acid bacteria are cultured in the extract to carry out fermentation with the lactic acid bacteria.

[0028] The step of fermenting the coffee cherry pulp skin extract with lactic acid bacteria may be carried out by directly fermenting the coffee cherry pulp skin extract obtained above, or may be carried out after a step of treating the coffee cherry pulp skin extract with a filter aid and / or a step of concentrating the coffee cherry pulp skin extract.

[0029] The lactic acid bacteria used for fermentation are not particularly limited as long as they do not interfere with the effects of the present invention, but include Lactobacillus, Oenococcus, Pediococcus, Lactococcus, etc., or combinations thereof, and preferably Lactobacillus, Oenococcus, Lactococcus, or combinations 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 Examples of lactic acid bacteria belonging to the genus Oenococcus include Lactobacillus fermentum, Lactobacillus johnsonii, etc., preferably Lactobacillus plantarum, more preferably Lactobacillus plantarum Viniflora strain (Nova). Examples of lactic acid bacteria belonging to the genus Oenococcus include Oenococcus oeni, more preferably Oenococcus oeni PN4 strain. Examples of lactic acid bacteria belonging to the genus Pediococcus include Pediococcus damnosus, Pediococcus pentsaceus, etc.Examples of lactic acid bacteria belonging to the genus Lactococcus include Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. hordniae. An example of a combination of lactic acid bacteria belonging to the genus Lactobacillus and lactic acid bacteria belonging to the genus Oenococcus is a combination of Lactobacillus plantarum and Oenococcus oenii, and a preferred combination is Lactobacillus plantarum strain 030701 (THT) and CO-INOCULANT BACTERIA (Anchor) (Lactobacillus plantarum and Oenococcus oenii).

[0030] The amount of lactic acid bacteria added may be, for example, 0.0001 to 1 w / v % relative to the coffee cherry pulp and skin extract, and preferably 0.001 to 0.1 w / v %.

[0031] If the lactic acid bacteria are dried, they can be reconstituted in water using an appropriate method.

[0032] The fermentation conditions for the lactic acid bacteria are not particularly limited as long as they allow fermentation to occur, and conditions suitable for fermentation (e.g., the type of lactic acid bacteria used or the amount of bacteria (initial amount) thereof, the amount (concentration) of coffee cherry pulp skin extract, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.) can be appropriately set as needed. Fermentation temperatures are, for example, 10 to 40°C, and preferably 20 to 30°C. The fermentation time is not particularly limited, and can be selected appropriately depending on the quality of the coffee cherry pulp skin extract used or the type or amount of lactic acid bacteria. The fermentation step may also be terminated when the extract is depleted. The fermentation time is, for example, 1 to 10 days, and preferably 2 to 8 days.

[0033] Furthermore, the lactic acid bacteria fermentation step of the present invention can also be carried out in equipment or devices (e.g., thermostatic baths, tanks, storage facilities, etc.) that can automatically and / or manually control the above-mentioned fermentation conditions (e.g., the type of lactic acid bacteria used and the amount of bacteria (initial amount), the amount (concentration) of coffee cherry pulp skin extract, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.).

[0034] <Step of fermenting coffee cherry pulp and skin extract or coffee cherry pulp and skin with yeast> The method for producing a coffee cherry pulp skin extract fermented composition of the present invention may further include a yeast fermentation treatment. Below, the step of fermenting a coffee cherry pulp skin extract with yeast is described, but the yeast fermentation treatment may involve fermenting the coffee cherry pulp and skin with yeast before the pulp skin extraction treatment, and those skilled in the art will understand that a coffee cherry pulp skin extract fermented composition can be produced even if the order of each treatment is changed.

[0035] According to a preferred embodiment of the present invention, the step of fermenting a coffee cherry pulp skin extract with yeast is not particularly limited, but includes a method in which the coffee cherry pulp skin extract is mixed with yeast and the yeast is cultured in the extract to carry out fermentation with yeast.

[0036] The step of fermenting the coffee cherry pulp skin extract with yeast is preferably carried out after the step of fermentation with lactic acid bacteria. In such cases, the coffee cherry pulp skin extract to be fermented with yeast is a lactic acid bacteria fermentation liquid of the coffee cherry pulp skin extract.

[0037] The yeast used for fermentation is not particularly limited as long as it does not interfere with the effects of the present invention, and yeasts of the genus Saccharomyces, Kluyveromyces, and Torulaspora may be used alone or in combination. Preferred yeasts are those of the genus Saccharomyces. Preferred examples of yeasts belonging to the genus Saccharomyces include Saccharomyces cerevisiae, and more preferably Saccharomyces cerevisiae VIN13. Examples of yeasts belonging to the genus Kluyveromyces include Kluyveromyces thermotolerans. Examples of yeasts belonging to the genus Torulaspora include Torulaspora delbrueckii.

[0038] The amount of yeast added may be, for example, 0.0001 to 1 w / v % relative to the coffee cherry pulp and skin extract, and preferably 0.001 to 0.1 w / v %.

[0039] If the yeast is dried, it can be reconstituted in water using an appropriate method.

[0040] The fermentation conditions for the yeast are not particularly limited as long as they allow fermentation to occur, and conditions suitable for fermentation (e.g., the type of yeast used and its cell amount (initial cell amount), the amount (concentration) of coffee cherry pulp skin extract, whether or not the extract is fermented, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.) can be appropriately set as needed. The fermentation temperature is, for example, 5 to 35°C, and preferably 15 to 25°C. The fermentation time is not particularly limited, and can be selected appropriately depending on the quality of the coffee cherry pulp skin extract used (e.g., whether or not it is fermented), or the type and amount of yeast. The fermentation step may also be terminated when the extract is depleted. The fermentation time is, for example, 1 to 10 days, and preferably 2 to 8 days.

[0041] Furthermore, the yeast fermentation step of the present invention can also be carried out in equipment or devices (e.g., thermostatic baths, tanks, storage facilities, etc.) that can automatically and / or manually control the above-mentioned fermentation conditions (e.g., the type of yeast used and its cell amount (initial cell amount), the amount (concentration) of coffee cherry pulp skin extract, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.).

[0042] <Process of treating coffee cherry pulp and skin extract with a filter aid> The method for producing a coffee cherry pulp skin extract fermented composition of the present invention may further include treatment with a filter aid. The step of treating a coffee cherry pulp skin extract with a filter aid will be described below, but the filter aid treatment may involve treating a fermented coffee cherry pulp skin extract with a filter aid. Those skilled in the art will understand that a coffee cherry pulp skin extract fermented composition can be produced even if the order of each treatment is changed.

[0043] The step of treating a coffee cherry pulp skin extract with a filter aid is not particularly limited, but may be, for example, a step of mixing the coffee cherry pulp skin extract with a filter aid by stirring or the like, which is advantageous in that it reduces components such as polyphenols in the coffee cherry pulp skin extract.Furthermore, reducing components such as polyphenols is advantageous in that it increases the β-damascenone content in the coffee cherry pulp skin extract fermented composition obtained by fermentation with lactic acid bacteria and / or yeast.

[0044] The step of treating the coffee cherry pulp skin extract with a filter aid is preferably carried out before the fermentation step, from the viewpoint of increasing the β-damascenone content in the fermented coffee cherry pulp skin extract composition.

[0045] The filter aid of the present invention can be appropriately selected by a person skilled in the art according to the purpose. Such a filter aid is not particularly limited as long as it does not interfere with the effects of the present invention, but it is preferable that it can reduce components such as polyphenols, specifically, polyvinylpolypyrrolidone (PVPP), diatomaceous earth, etc., and from the viewpoint of removing polyphenols, PVPP is more preferable.

[0046] Those skilled in the art can appropriately set the conditions for treatment with the filter aid depending on the purpose. Such conditions are not particularly limited, but are preferably conditions that can reduce components such as polyphenols in the coffee cherry pulp skin extract. Conditions suitable for treatment (e.g., the type and amount of filter aid used, the amount (concentration) of the coffee cherry pulp skin extract, temperature, pH, treatment time, etc.) can be appropriately set as needed. The amount of filter aid is, for example, 0.1 to 10 w / v%, preferably 0.5 to 5 w / v%. The treatment time is, for example, 10 minutes to 5 hours, preferably 30 minutes to 2 hours.

[0047] After the treatment with the filter aid, it is preferable to remove the components adsorbed to the filter aid together with the filter aid. Examples of such removal methods include centrifugation and filtration.

[0048] <Process for concentrating coffee cherry pulp and skin extract> The method for producing a coffee cherry pulp skin extract fermented composition of the present invention may further include a concentration treatment. The step of concentrating a coffee cherry pulp skin extract is described below, but the concentration treatment may involve concentrating a coffee cherry pulp skin extract after fermentation. Those skilled in the art will understand that a coffee cherry pulp skin extract fermented composition can be produced even if the order of each treatment is changed.

[0049] The step of concentrating the coffee cherry pulp / skin extract is not particularly limited, but includes known methods such as membrane concentration (e.g., ultrafiltration, reverse osmosis), evaporative concentration (e.g., reduced pressure concentration, vacuum concentration), centrifugal concentration, and cooling concentration, with evaporative concentration being preferred. The extract can be concentrated to reduce the liquid volume (mass) to, for example, 1 / 2 to 1 / 10, preferably 1 / 4 to 1 / 6.

[0050] The step of concentrating the coffee cherry pulp skin extract is preferably carried out before the step of fermenting the coffee cherry pulp skin extract with lactic acid bacteria. This concentration step may be carried out either before or after the step of treating the coffee cherry pulp skin extract with a filter aid, but from the standpoint of the load of the concentration step, it is preferably carried out after the treatment step with the filter aid.

[0051] According to a preferred embodiment of the present invention, in the method for producing a fermented coffee cherry pulp and skin extract composition, the steps are preferably carried out in the following order: (1) A process for producing coffee cherry pulp and skin extract (2) optionally treating the coffee cherry pulp and skin extract with a filter aid; (3) optionally concentrating the coffee cherry pulp and skin extract; (4) Fermenting the coffee cherry pulp and skin extract with lactic acid bacteria (5) If desired, a step of fermenting the lactic acid bacteria fermentation liquid of the coffee cherry pulp and skin extract with yeast.

[0052] According to another preferred embodiment of the present invention, in the method for producing a coffee cherry pulp skin extract fermented composition, the steps are carried out in the following order: (1) A process in which the pulp and skin of coffee cherries are fermented with lactic acid bacteria. (2) A process for producing an extract of the fermented coffee cherry pulp and skin. (3) optionally treating the fermented coffee cherry pulp and skin extract with a filter aid; (4) If desired, concentrating the fermented coffee cherry pulp and skin extract. (5) If desired, a step of fermenting the fermented coffee cherry pulp and skin extract with yeast.

[0053] According to another preferred embodiment of the present invention, in the method for producing a coffee cherry pulp skin extract fermented composition, the steps are carried out in the following order: (1) A process in which the pulp and skin of coffee cherries are fermented with lactic acid bacteria. (2) If desired, a step of fermenting the coffee cherry pulp and skin after lactic acid bacteria fermentation with yeast. (3) A process for producing a post-fermentation coffee cherry pulp and skin extract. (4) optionally treating the fermented coffee cherry pulp and skin extract with a filter aid; (5) If desired, concentrating the fermented coffee cherry pulp and skin extract.

[0054] According to another preferred embodiment of the present invention, in the method for producing a coffee cherry pulp skin extract fermented composition, the steps are carried out in the following order: (1) A process in which the pulp and skin of coffee cherries are fermented with yeast. (2) A process in which the pulp and skin of the fermented coffee cherries are fermented with lactic acid bacteria. (3) A process for producing a post-fermentation coffee cherry pulp and skin extract. (4) optionally treating the fermented coffee cherry pulp and skin extract with a filter aid; (5) If desired, concentrating the fermented coffee cherry pulp and skin extract.

[0055] The present invention also encompasses a fermented coffee cherry pulp and skin extract composition obtained by the production method of the present invention.

[0056] <Food and drink containing fermented coffee cherry pulp and skin extract composition> The food and drink of the present invention may be prepared as a food and drink from the composition of the present invention as it is, or may be further blended with various proteins, sugars, fats, trace elements, vitamins, etc., or may be added to general food and drink. The composition of the present invention has an advantageous feature in that it has a sweet honey-like aroma and can be used to make food and drink to which such an aroma is imparted.

[0057] The content of the composition of the present invention in a food or drink is not particularly limited, but can be, for example, 0.001 to 100% by mass, and preferably 0.1 to 10% by mass in the food or drink.

[0058] Examples of such foods and beverages include alcoholic and non-alcoholic beverages; carbohydrate-containing foods and beverages such as rice, noodles, bread, and pasta; Western confectioneries such as cookies and cakes, Japanese confectioneries such as buns and yokan, candies, chewing gum, frozen desserts and frozen desserts such as yogurt and pudding, processed foods using eggs, and processed products (including delicacies) made from seafood (squid, octopus, shellfish, eel, etc.) and meat (including liver and other organ meats). Specific examples of the alcoholic beverages mentioned above include whiskey, bourbon, spirits, liqueurs, wine, fruit wine, sake, Chinese sake, shochu, beer, non-alcoholic beer with an alcohol content of 1% or less, non-alcoholic chuhai, non-alcoholic wine, happoshu, other miscellaneous alcoholic drinks, chuhai, etc. Examples of the non-alcoholic beverages include fruit juice beverages, vegetable juice beverages, fruit and vegetable juice beverages, carbonated beverages such as cider, ramune drinks, and cola drinks, soft drinks, milk, soy milk, dairy beverages, drink-type yogurt, drink-type jelly, coffee, cocoa, tea beverages, energy drinks, sports drinks, mineral water, beer-flavored beverages, and alcohol-flavored beverages. Preferred embodiments of the food and beverage of the present invention are beverages such as alcoholic beverages and non-alcoholic beverages, and more preferably wine, chuhai, and carbonated beverages.

[0059] According to one embodiment of the present invention, the beverage of the present invention may be a beverage other than a coffee beverage (a beverage made from green coffee beans).

[0060] <Method for increasing β-damascenone content in a fermented coffee cherry pulp and skin extract composition> In the present invention, the β-damascenone content is increased by comprising subjecting the pulp and skin of coffee cherry to an extraction treatment and a lactic acid bacteria fermentation treatment, preferably by comprising a step of fermenting a coffee cherry pulp skin extract with lactic acid bacteria. Therefore, according to another aspect of the present invention, there is provided a method for increasing the β-damascenone content in a coffee cherry pulp skin extract fermented composition, the method comprising subjecting the pulp and skin of coffee cherry to an extraction treatment and a lactic acid bacteria fermentation treatment. According to another preferred aspect of the present invention, there is provided a method for increasing the β-damascenone content in a coffee cherry pulp skin extract fermented composition, the method comprising a step of fermenting a coffee cherry pulp skin extract with lactic acid bacteria. [Example]

[0061] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "%" means "% by mass" unless otherwise specified. Furthermore, the units and measurement methods used in the present invention follow the JIS regulations unless otherwise specified.

[0062] Method for measuring β-damascenone content To quantify the amount of β-damascenone in the liquid, the liquid was pretreated and then measured by gas chromatography-mass spectrometry (GC-MS). (1) Creating a calibration curve Measurements were performed using the internal standard method, with 4-nonanol used as the internal standard. A known amount of 4-nonanol was prepared in 50% (v / v) ethanol to form the internal standard solution. β-damascenone was used as the standard. A known amount of β-damascenone was prepared in 50% (v / v) ethanol to form the standard solution. Samples for creating a calibration curve were prepared as follows using the standard solution serially diluted with the base sample and the internal standard solution. The base sample used was prepared by weighing out approximately 3 g of tartaric acid, dissolving it in 120 mL of ethanol and 880 mL of distilled water, and adjusting the pH to 3.2. (i) 5.0 mL of the standard solution, which had been serially diluted with the base sample, was dispensed into a glass test tube, and 50 μL of the internal standard solution was added to prepare a sample for preparing a calibration curve. (ii) 1.5 mL of dichloromethane was added to the sample for creating the calibration curve prepared in (i), and the mixture was vortexed for 2 minutes. (iii) The sample from (ii) was centrifuged at 3000 rpm at 4°C for 5 minutes. (iv) The lower layer (dichloromethane layer) of (iii) was dispensed into an Eppendorf tube (2.0 mL capacity) using a Pasteur pipette. (v) The sample from (iv) was dehydrated with anhydrous sodium sulfate. The dehydration was repeated twice. (vi) After dehydration, the sample was placed in a vial for GC-MS measurement and subjected to GC-MS measurement. (vii) A calibration curve was prepared based on the obtained GC-MS measurement results. (2) Sample pretreatment (i) 5.0 mL of the sample (the above liquid) was dispensed into a glass test tube, and 50 μL of the internal standard solution was added. (ii) 1.5 mL of dichloromethane was added to the sample prepared in (i) and the mixture was vortexed for 2 minutes. (iii) The sample from (ii) was centrifuged at 3000 rpm at 4°C for 5 minutes. (iv) The lower layer (dichloromethane layer) of (iii) was dispensed into an Eppendorf tube (2.0 mL capacity) using a Pasteur pipette. (v) The sample from (iv) was dehydrated with anhydrous sodium sulfate. The dehydration was repeated twice. (vi) After dehydration, the sample was placed in a vial for GC-MS measurement and subjected to GC-MS measurement.

[0063] (3) GC-MS measurements were carried out using the following equipment under the following conditions. <Device> 7890B (Agilent Technology) JMS-Q1500 (manufactured by JEOL Ltd.) <column> BP-20 (SGE Analytical Science) <GC Measurement Conditions> Oven Temperature Initial: 60°C Hold for 3 minutes Temperature Rise: 3°C / min to 170°C Hold for 3 minutes, 10°C / min to 245°C Hold for 10 minutes Injection Port Settings Injection Volume: 2 μL Mode: Splitless 10:1 Temperature: 250°C Pressure: 162.35 kPa Total Flow: 1 mL / min 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

[0064] Test Example 1-1 (Examples 1 and 2, Comparative Examples 1 and 2): Examination of the effects of lactic acid bacteria and yeast on the fermentation of coffee cherry pulp and skin extract (1) After removing coffee beans (coffee seeds), 2250 mL of water was added to 1500 g of the pericarp and pulp of coffee cherries (Arabica variety, produced in Okinawa), and the mixture was allowed to stand at 60°C for 1 hour. Then, it was juiced with a juicer to separate the extract and the fruit, obtaining a coffee cherry pericarp and pulp extract. Note that only the outer skin and pulp were used as the pericarp and pulp.

[0065] (2) A 10 w / v% lactic acid bacteria suspension in distilled water was added to the liquid obtained in (1) so that the amount of lactic acid bacteria was 100 ppm (=0.01 w / v%), and the mixture was incubated at 25°C for 5 days to obtain a lactic acid bacteria fermentation liquid. In Example 1, Oenococcus oeni PN4 strain (THT) was used as the lactic acid bacteria. In Example 2, Lactobacillus plantarum Viniflora strain (Nova) was used as the lactic acid bacteria. In Comparative Examples 1 and 2, no lactic acid bacteria were added.

[0066] (3) Then, a 10 w / v % yeast solution was added to the solution obtained in (2) so that the yeast concentration was 100 ppm (=0.01 w / v %), and the mixture was incubated at 20°C for 5 days to obtain a lactic acid bacteria-yeast fermentation solution. In Examples 1 and 2 and Comparative Example 2, Saccharomyces cerevisiae VIN13 strain (Anchor) was used as the yeast. In Comparative Example 1, no yeast was added.

[0067] (4) The amount of β-damascenone in the solution obtained in (3) was quantified.

[0068] The test results of Test Example 1-1 (Examples 1 and 2, Comparative Examples 1 and 2) are shown in Table 1.

[0069] The results in Table 1 show that the β-damascenone content increases when fermentation is performed using yeast and lactic acid bacteria. In addition, it was found that the β-damascenone content increases even more when Lactobacillus lactic acid bacteria are used as the lactic acid bacteria.

[0070] [Table 1]

[0071] Test Example 1-2 (Example 3): Examination of the effect of PVPP on the fermentation of coffee cherry pulp and skin extract (1) A coffee cherry pulp and skin extract was obtained by the same procedure as in Test Example 1-1 (1).

[0072] (2) Polyvinylpolypyrrolidone (PVPP) (PVPP granules, manufactured by Hashima Granules Co., Ltd.) was added at 1 w / v% to the coffee cherry pulp and skin extract obtained in (1), and the mixture was stirred for 1 hour. The mixture was then centrifuged at 5,000 rpm for 10 minutes, and the supernatant was transferred to a separate container.

[0073] (3) The supernatant obtained in (2) was treated in the same manner 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 the lactic acid bacteria.

[0074] (4) The liquid obtained in (3) was treated in the same manner as in (3) of Test Example 1-1 to obtain a lactic acid bacteria-yeast fermentation liquid. In Example 3, Saccharomyces cerevisiae VIN13 strain was used as the yeast.

[0075] (5) The amount of β-damascenone in the lactic acid bacteria and yeast fermentation liquid obtained in (4) was quantified.

[0076] The test results of Test Example 1-2 (Example 3) are shown in Table 1.

[0077] The results in Table 1 show that the β-damascenone content increases when PVPP is used.

[0078] Test Examples 1-3 (Examples 4 and 5): Examination of the effect of yeast on the fermentation of coffee cherry pulp and skin extract (1) A coffee cherry pulp and skin extract was obtained by the same procedure as in Test Example 1-1 (1).

[0079] (2) In Example 4, the treatment in (2) of Test Example 1-2 was not carried out. In Example 5, the same treatment as in (2) of Test Example 1-2 was carried out.

[0080] (3) In Example 4, the coffee cherry pulp and skin extract obtained in (1) was treated in the same manner as in Test Example 1-1 (2), and the supernatant obtained in Example 5 was treated in the same manner as in Test Example 1-1 (2), to obtain a lactic acid bacteria fermentation liquid. In Examples 4 and 5, Lactobacillus plantarum Viniflora strain was used as the lactic acid bacteria.

[0081] (4) The amount of β-damascenone in the lactic acid bacteria fermentation liquid obtained in (3) was quantified.

[0082] The test results of Test Examples 1-3 (Examples 4 and 5) are shown in Table 1.

[0083] The results in Table 1 show that β-damascenone content increases even with lactic acid bacteria alone.

[0084] Test Example 2 (Examples 6 and 7): Examination of the effect of concentration on the fermentation of coffee cherry pulp and skin extract (1) A coffee cherry pulp and skin extract was obtained by the same procedure as in Test Example 1-1 (1).

[0085] (2) The same treatment as in (2) of Test Example 1-2 was carried out.

[0086] (3) In Example 7, the supernatant of the PVPP-treated coffee cherry pulp skin extract obtained in (2) was concentrated. Specifically, 500 g of the supernatant of the PVPP-treated coffee cherry pulp skin extract was concentrated using an evaporator at 70°C under reduced pressure until the concentrated portion reached 100 g. In Example 6, no concentration was performed.

[0087] (4) In Example 6, the supernatant obtained in (2) was treated in the same manner as in Test Example 1-1 (2), and in Example 7, the liquid obtained in (3) was treated in the same manner as in Test Example 1-1 (2) 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 blend) (Anchor) were used as lactic acid bacteria.

[0088] (5) The liquid obtained in (4) was treated in the same manner as in (3) of Test Example 1-1 to obtain a lactic acid bacteria-yeast fermentation liquid. In Examples 6 and 7, Saccharomyces cerevisiae VIN13 strain was used as the yeast.

[0089] (6) The amount of β-damascenone in the lactic acid bacteria-yeast fermentation liquid obtained in (5) was quantified.

[0090] The test results of Test Example 2 (Examples 6 and 7) are shown in Table 2.

[0091] [Table 2]

[0092] The results in Table 2 show that there was no difference in the amount of β-damascenone depending on whether or not the concentrate was used.

Claims

1. A coffee cherry pulp skin extract fermentation composition containing 9.6 ppb or more of β-damascenone, subjecting the pulp and skin of coffee cherries to an extraction process and a lactic acid fermentation process using Lactobacillus plantarum or a combination of Lactobacillus plantarum and Oenococcus oeni; or The pulp and skin of coffee cherries are subjected to extraction, lactic acid fermentation using Oenococcus oeni, and yeast fermentation using Saccharomyces cerevisiae. A fermented coffee cherry pulp and skin extract composition obtained by a production method comprising the steps of:

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

3. A method for producing a fermented coffee cherry pulp skin extract composition, comprising: subjecting the pulp and skin of coffee cherries to an extraction process and a lactic acid fermentation process using Lactobacillus plantarum or a combination of Lactobacillus plantarum and Oenococcus oeni; or The pulp and skin of coffee cherries are subjected to extraction, lactic acid fermentation using Oenococcus oeni, and yeast fermentation using Saccharomyces cerevisiae. The manufacturing method comprising:

4. The method according to claim 3, further comprising a step of fermenting a coffee cherry pulp skin extract with said lactic acid bacteria.

5. A manufacturing method as described in claim 3 or 4, further comprising a yeast fermentation treatment when the lactic acid bacteria fermentation treatment is a lactic acid bacteria fermentation treatment using Lactobacillus plantarum or a combination of Lactobacillus plantarum and Oenococcus oeni.

6. The method according to any one of claims 4 to 5, further comprising a step of fermenting the coffee cherry pulp skin extract with yeast after the step of fermenting the coffee cherry pulp skin extract with lactic acid bacteria.

7. The method according to any one of claims 3 to 6, further comprising treatment with a filter aid.

8. The method according to any one of claims 4 to 7, further comprising a step of treating the coffee cherry pulp skin extract with a filter aid prior to the step of fermenting the coffee cherry pulp skin extract with the lactic acid bacteria.

9. The method according to any one of claims 3 to 8, further comprising a concentration treatment.

10. The method for producing a composition according to any one of claims 4 to 9, further comprising a step of concentrating the coffee cherry pulp skin extract prior to the step of fermenting the coffee cherry pulp skin extract with the lactic acid bacteria.

11. A beverage comprising the coffee cherry pulp skin extract fermented composition according to claim 1 or 2.

12. The beverage according to claim 11, which is a packaged beverage.

13. A method for producing a beverage comprising a coffee cherry pulp skin extract fermented composition, comprising preparing a beverage using the coffee cherry pulp skin extract fermented composition according to any one of claims 1 to 10.

14. Adding at least one selected from the group consisting of proteins, sugars, fats, trace elements, and vitamins to the coffee cherry pulp skin extract fermentation composition according to any one of claims 1 to 10; or Adding the coffee cherry pulp and skin extract fermented composition according to any one of claims 1 to 10 to general food and beverage products. The method of claim 13, comprising:

15. The method according to claim 13 or 14, wherein the beverage is a packaged beverage.

16. A method for increasing the β-damascenone content in a coffee cherry pulp skin extract fermentation composition, comprising: subjecting the pulp and skin of coffee cherries to an extraction process and a lactic acid fermentation process using Lactobacillus plantarum or a combination of Lactobacillus plantarum and Oenococcus oeni; or The pulp and skin of coffee cherries are subjected to extraction, lactic acid fermentation using Oenococcus oeni, and yeast fermentation using Saccharomyces cerevisiae. The method comprising:

17. 17. The method of claim 16, comprising the step of fermenting a coffee cherry pulp skin extract with said lactic acid bacteria.

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