Coffee beans and method for producing coffee beans

Abstract

To provide coffee beans that contain 2-phenylethanol affecting coffee aroma more abundantly than conventional beans, and a method for producing the beans.SOLUTION: An embodiment of the present invention provides coffee beans containing 2-phenylethanol by 9 ppm or more. Further, an embodiment of the present invention provides a method for producing coffee beans containing 2-phenylethanol by 9 ppm or more, which comprises: a process (i) of adding yeast and 0.01 g or more of phenylalanine per 1 kg of raw material beans to the raw material beans, where the raw material beans are coffee cherry, wet parchment produced by removing shell and flesh of coffee cherry, coffee raw beans, or a combination of two or more of them, and a process (ii) of fermenting the raw material beans to which the yeast and phenylalanine were added.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Coffee beans are a general term for coffee seeds obtained by removing the pulp and skin from the fruit (called coffee fruit or coffee cherry) of a Rubiaceae plant called the Coffea plant (refining process), and beans processed from the coffee seeds. Of these, coffee beans before going through the roasting process in which the coffee beans are heated and roasted are generally called green coffee beans, and coffee beans after going through the roasting process are generally called roasted coffee beans.

[0003] Green coffee beans to which aroma components have been imparted by fermentation have been known. Patent Document 1 discloses modified green coffee beans in which the relative area of ​​phenylethyl alcohol obtained by GC / MS analysis of the modified green coffee beans is 0.11 to 0.25 compared to the relative area of ​​1.00 for the standard substance ethylhexanoate, and the modified green coffee beans have 2 to 3 times the amount of phenylethyl alcohol components compared to standard coffee beans. The technology of Patent Document 1 imparts a value-added flavor to a coffee extract without obtaining and using yeast or microorganisms.

[0004] Patent Document 2 discloses a technique for improving the flavor and aroma of coffee beans by adding nutritive substances and yeast and fermenting them. Non-Patent Document 1 discloses the isolation of yeast that produces β-phenylethanol in sake brewing and the mechanism of its production, and discloses that yeast produces β-phenylethanol (2-phenylethanol) from phenylalanine using the Ehrlich pathway. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2018-50535 A [Patent Document 2] Patent No. 5032979 [Non-patent literature]

[0006] [Non-Patent Document 1] Kazuyoshi Koganemaru et al., J. Brew. Soc. Japan. Vol.98, No.3, p.201~209 (2003) Summary of the Invention [Problem to be solved by the invention]

[0007] In this situation, it is desirable to provide coffee beans that can provide aromatic coffee. [Means for solving the problem]

[0008] The present invention provides coffee beans and methods for producing coffee beans as described below. [1] Coffee beans containing 9 ppm or more of 2-phenylethanol. [2] Coffee beans according to [1] above, wherein the content of 2-phenylethanol is 9 ppm to 2000 ppm. [3] The coffee beans according to [1] or [2] above, wherein the coffee beans are green coffee beans or roasted coffee beans. [4] The coffee beans according to any one of the above [1] to [3], wherein the content of 2-phenylethanol in the coffee beans is measured according to the following measurement method. [Measurement method] Put 1g of coffee beans into a test tube, add 20ml of water and 10ml of diethyl ether, and soak for 1 hour. Then add 8g of sodium chloride, shake, and centrifuge. Take 1ml of the diethyl ether layer and add more diethyl ether to make 20ml. Use the following gas chromatography mass spectrometer to measure the 2-phenylethanol content by gas chromatography mass spectrometry. [Gas Chromatography Mass Spectrometer] Model: 6890A / 5973N [Agilent Technologies, Inc.] Column: DB-WAX UI (φ0.25 mm × 60 m, film thickness 0.5 μm) [Agilent Technologies, Inc.] Injection method: Split 5:1 Temperature: Sample injection port 220℃ Column: Hold at 60°C for 1 minute, increase temperature at 10°C / min, and hold at 240°C for 5 minutes. Gas flow rate: Helium (carrier gas) 1mL / min Ion source temperature: 230℃ Ionization method: EI Setting mass number: m / z91. [5] A method for producing coffee beans containing 9 ppm or more of 2-phenylethanol, comprising: A step (i) of adding yeast and 0.01 g or more of phenylalanine per 1 kg of raw beans to raw beans, the raw beans being coffee cherries, wet parchment from which the outer skin and pulp of coffee cherries have been removed, green coffee beans, or a combination of two or more of these; (ii) fermenting the raw beans to which the yeast and phenylalanine have been added; The manufacturing method comprising: [6] The method for producing the yeast according to the above-mentioned [5], wherein the yeast is selected from the group consisting of Candida sake, Brettanomyces sp., Zygosaccharomyces bisporus, Saccharomyces cerevisiae, and combinations of two or more thereof. [7] The manufacturing method according to [5] or [6] above, wherein in step (ii), the raw beans are fermented for one hour or more. [8] The method for producing coffee beans according to any one of the above [5] to [7], wherein the content of 2-phenylethanol in the coffee beans is measured according to the following measurement method. [Measurement method] Put 1g of coffee beans into a test tube, add 20ml of water and 10ml of diethyl ether, and soak for 1 hour. Then add 8g of sodium chloride, shake, and centrifuge. Take 1ml of the diethyl ether layer and add more diethyl ether to make 20ml. Use the following gas chromatography mass spectrometer to measure the 2-phenylethanol content by gas chromatography mass spectrometry. [Gas Chromatography Mass Spectrometer] Model: 6890A / 5973N [Agilent Technologies, Inc.] Column: DB-WAX UI (φ0.25 mm × 60 m, film thickness 0.5 μm) [Agilent Technologies, Inc.] Injection method: Split 5:1 Temperature: Sample injection port 220℃ Column: Hold at 60°C for 1 minute, increase temperature at 10°C / min, and hold at 240°C for 5 minutes. Gas flow rate: Helium (carrier gas) 1mL / min Ion source temperature: 230℃ Ionization method: EI Setting mass number: m / z91. Effect of the Invention

[0009] The present invention can provide coffee beans that can provide aromatic coffee. The present invention can provide a method for producing coffee beans in coffee-producing countries using coffee cherries, wet parchment, and / or green coffee beans as raw beans. The present invention can provide a method for producing coffee beans using green coffee beans as raw material beans in coffee-consuming countries. The present invention provides a method for producing coffee beans that can be carried out while the coffee cherries, wet parchment, and / or green coffee beans are in transport. Coffee beans according to one embodiment of the present invention contain 9 ppm or more of 2-phenylethanol, which is about 4.5 times more abundant than commercially available coffee beans (Comparative Examples 11 to 19 described below), and can provide a coffee with a rich aroma. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] [Coffee beans] The coffee beans of the present invention are green coffee beans or roasted coffee beans. The coffee beans may include both green coffee beans and roasted coffee beans.

[0011] Green coffee beans are the seeds contained within the coffee cherry. The coffee cherry contains a seed inside, which is in turn covered by mucilage, pulp (the part that contains sugars and other nutrients), and a husk. Green coffee beans may be either undried or dried. Green coffee beans may be in whole beans or at least partially ground.

[0012] Roasted coffee beans are obtained by roasting coffee beans. The roasted coffee beans may be in the form of whole beans or in the form of ground powder.

[0013] Coffee beans according to one embodiment of the present invention contain 9 ppm or more of 2-phenylethanol. The unit "ppm" refers to the ratio (mg / kg) of the mass (mg) of 2-phenylethanol contained per 1 kg of coffee beans.

[0014] Green coffee beans according to one embodiment of the present invention contain 9 ppm or more of 2-phenylethanol. Roasted coffee beans according to one embodiment of the present invention contain 9 ppm or more of 2-phenylethanol.

[0015] Coffee beans may contain 1-phenylethanol in addition to 2-phenylethanol as a phenylethanol component.

[0016] The content of 2-phenylethanol in the coffee beans may be 15 ppm or more, 20 ppm or more, 30 ppm or more, 40 ppm or more, 50 ppm or more, 100 ppm or more, 150 ppm or more, 200 ppm or more, 250 ppm or more, 300 ppm or more, 350 ppm or more, 400 ppm or more, 450 ppm or more, 500 ppm or more, 550 ppm or more, 600 ppm or more, 650 ppm or more, 700 ppm or more, 750 ppm or more, 800 ppm or more, 850 ppm or more, 900 ppm or more, 950 ppm or more, 1000 ppm or more, 1100 ppm or more, 1200 ppm or more, 1300 ppm or more, 1400 ppm or more, 1500 ppm or more, 1600 ppm or more, 1700 ppm or more, or 1800 ppm or more.

[0017] The content of 2-phenylethanol in coffee beans is 9ppm~2500ppm, 15ppm~2500ppm, 20ppm~2500ppm, 30ppm~2500ppm, 40ppm~2500ppm, 50ppm~2500ppm, 100ppm~2500ppm, 150ppm~2500ppm, 200ppm~2500ppm, 250ppm~2500ppm, 300ppm~2500ppm, 350ppm~2500ppm, 400ppm~2500ppm, 450ppm~2500ppm, 500ppm~2500ppm, 550ppm~2500ppm, 600ppm~ 2500 ppm, 650 ppm to 2500 ppm, 700 ppm to 2500 ppm, 750 ppm to 2500 ppm, 800 ppm to 2500 ppm, 850 ppm to 2500 ppm, 900 ppm to 2500 ppm, 950 ppm to 2500 ppm, 1000 ppm to 2500 ppm, 1100 ppm to 2500 ppm, 1200 ppm to 2500 ppm, 1300 ppm to 2500 ppm, 1400 ppm to 2500 ppm, 1500 ppm to 2500 ppm, 1600 ppm to 2500 ppm, 1700 ppm to 2500 ppm, or 1800 ppm to 2500 ppm.

[0018] The content of 2-phenylethanol in coffee beans is 9ppm~2000ppm, 15ppm~2000ppm, 20ppm~2000ppm, 30ppm~2000ppm, 40ppm~2000ppm, 50ppm~2000ppm, 100ppm~2000ppm, 150ppm~2000ppm, 200ppm~2000ppm, 250ppm~2000ppm, 300ppm~2000ppm, 350ppm~2000ppm, 400ppm~2000ppm, 450ppm~2000ppm, 500ppm~2000ppm, 550ppm~2000ppm, 600ppm~ 2000 ppm, 650 ppm to 2000 ppm, 700 ppm to 2000 ppm, 750 ppm to 2000 ppm, 800 ppm to 2000 ppm, 850 ppm to 2000 ppm, 900 ppm to 2000 ppm, 950 ppm to 2000 ppm, 1000 ppm to 2000 ppm, 1100 ppm to 2000 ppm, 1200 ppm to 2000 ppm, 1300 ppm to 2000 ppm, 1400 ppm to 2000 ppm, 1500 ppm to 2000 ppm, 1600 ppm to 2000 ppm, 1700 ppm to 2000 ppm, or 1800 ppm to 2000 ppm.

[0019] The content of 2-phenylethanol in coffee beans is 9ppm~1800ppm, 15ppm~1800ppm, 20ppm~1800ppm, 30ppm~1800ppm, 40ppm~1800ppm, 50ppm~1800ppm, 100ppm~1800ppm, 150ppm~1800ppm, 200ppm~1800ppm, 250ppm~1800ppm, 300ppm~1800ppm, 350ppm~1800ppm, 400ppm~1800ppm, 450ppm~1800ppm, 500ppm~1800ppm, 550ppm~1800ppm , 600 ppm to 1800 ppm, 650 ppm to 1800 ppm, 700 ppm to 1800 ppm, 750 ppm to 1800 ppm, 800 ppm to 1800 ppm, 850 ppm to 1800 ppm, 900 ppm to 1800 ppm, 950 ppm to 1800 ppm, 1000 ppm to 1800 ppm, 1100 ppm to 1800 ppm, 1200 ppm to 1800 ppm, 1300 ppm to 1800 ppm, 1400 ppm to 1800 ppm, 1500 ppm to 1800 ppm, 1600 ppm to 1800 ppm, or 1700 ppm to 1800 ppm.

[0020] The content of 2-phenylethanol in coffee beans is 9ppm~1800ppm, 16ppm~1800ppm, 24ppm~1800ppm, 36ppm~1800ppm, 43ppm~1800ppm, 45ppm~1800ppm, 53ppm~1800ppm, 110ppm~1800ppm, 210ppm~1800ppm, 220ppm~1800ppm, 260ppm~1800ppm, 340ppm~1800ppm, 370 ... pm to 1800 ppm, 380 ppm to 1800 ppm, 430 ppm to 1800 ppm, 500 ppm to 1800 ppm, 540 ppm to 1800 ppm, 580 ppm to 1800 ppm, 620 ppm to 1800 ppm, 640 ppm to 1800 ppm, 820 ppm to 1800 ppm, 880 ppm to 1800 ppm, 930 ppm to 1800 ppm, 1000 ppm to 1800 ppm, or 1100 ppm to 1800 ppm.

[0021] In the present invention, the content of 2-phenylethanol in coffee beans is measured according to the following measurement method. [Measurement method] Put 1g of coffee beans into a test tube, add 20ml of water and 10ml of diethyl ether, and soak for 1 hour. Then add 8g of sodium chloride, shake, and centrifuge. Take 1ml of the diethyl ether layer and add more diethyl ether to make 20ml. Use the following gas chromatography mass spectrometer to measure the 2-phenylethanol content by gas chromatography mass spectrometry. [Gas Chromatography Mass Spectrometer] Model: 6890A / 5973N [Agilent Technologies, Inc.] Column: DB-WAX UI (φ0.25 mm × 60 m, film thickness 0.5 μm) [Agilent Technologies, Inc.] Injection method: Split 5:1 Temperature: Sample injection port 220℃ Column: Hold at 60°C for 1 minute, increase temperature at 10°C / min, and hold at 240°C for 5 minutes. Gas flow rate: Helium (carrier gas) 1mL / min Ion source temperature: 230℃ Ionization method: EI Setting mass number: m / z91.

[0022] Coffee beans according to one embodiment of the present invention contain 9 ppm or more of 2-phenylethanol, and can provide a coffee beverage that is richer in aroma than conventional products.

[0023] [Method of producing coffee beans] A method for producing coffee beans containing 9 ppm or more of 2-phenylethanol according to one embodiment of the present invention comprises the steps of: A step (i) of adding yeast and 0.01 g or more of phenylalanine per 1 kg of raw beans to raw beans, the raw beans being coffee cherries, wet parchment from which the outer skin and pulp of coffee cherries have been removed, green coffee beans, or a combination of two or more of these; (ii) fermenting the raw beans to which the yeast and phenylalanine have been added; Equipped with.

[0024] The above-mentioned method for producing coffee beans produces green coffee beans containing 9 ppm or more of 2-phenylethanol. Furthermore, roasting (heat drying) the green coffee beans produced by the above-mentioned method for producing coffee beans produces roasted coffee beans containing 9 ppm or more of 2-phenylethanol.

[0025] The raw coffee beans, coffee cherries (also called coffee fruits), are the fruit of the coffee tree and consist of green coffee beans (seeds), pulp (the part that contains sugar and other nutrients) and husk. Coffee varieties include Arabica, Robusta, and Liberica, and are produced in Brazil, Ethiopia, Vietnam, Guatemala, and other places. The present invention is not limited to the variety or place of production. Wet parchment of raw beans is made from coffee cherries before the skin and pulp have been removed and the sticky substance (mucilage) that adheres around the seeds is removed. The raw coffee beans are made by removing the sticky substances from the wet parchment, drying, and selecting / hulling.

[0026] In step (i), yeast and 0.01 g or more of phenylalanine per 1 kg of the raw beans are added to the raw beans, and then they are thoroughly mixed. The mixing may be performed using a machine such as a mixer, or may be performed manually. In addition to the yeast and phenylalanine, water and / or a culture medium for yeast may be added to the raw beans.

[0027] The yeast is selected from the group consisting of Candida sake, Brettanomyces sp., Zygosaccharomyces bisporus, Saccharomyces cerevisiae, and combinations of two or more thereof.

[0028] In step (i), a medium suitable for yeast may be added. In particular, when raw coffee beans are used as the raw beans, a medium simulating a sticky substance (mucilage) may be added. Although not limited thereto, such a medium may be a mixture of 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 dissolved per 1 liter (l) of medium. Furthermore, this medium may be further supplemented with glucose for use as the medium. The amount of medium added may 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 raw beans.

[0029] In step (i), the amount of phenylalanine added may be 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, 36 g or more, 40 g or more, 48 g or more, 50 g or more, 60 g or more, 80 g or more, or 100 g or more per kg of the raw beans.

[0030] In step (i), the addition amount of phenylalanine is 0.01 g to 200 g, 0.01 g to 150 g, 0.01 g to 100 g, 0.01 g to 80 g, 0.01 g to 60 g, 0.01 g to 50 g, 0.01 g to 48 g, 0.01 g to 40 g, 0.01 g to 40 g, 0.01 g to 36 g, 0.01 g to 30 g, 0.01 g to 24 g, 0.01 g to 20 g, 0.01 g to 16 g, 0.01 g to 12 g, 0.01 g to 10 g, 0.01 g to 8.0 g, 0.05 g to 200 g, 0.05 g to 150 g, 0.05 g to 100 g, 0.05 g to 80 g, 0.05 g to 60 g, 0.05 g to 50 g, 0.05 g to 48 g, 0.05 g to 40 g, 0.05 g to 40 g, 0.05 g to 36 g, 0.05 g to 30 g, 0.05 g to 24 g, 0.05 g to 20 g, 0.05 g to 16 g, 0.05 g to 12 g, 0.05 g to 10 g, 0.05 g to 8.0 g, 0.1 g to 200 g, 0.1 g to 150 g, 0.1 g to 100 g, 0.1 g to 80 g, 0.1 g to 60 g, 0.1 g to 50 g, 0.1 g to 48 g, 0.1 g to 40 g, 0.1 g to 40 g, 0.1 g to 36 g, 0.1 g to 30 g, 0.1 g to 24 g, 0.1 g to 20 g, 0.1 g to 16 g, 0.1 g to 12 g, 0.1 g to 10 g, 0.1 g to 8.0 g, 0.4 g to 200 g, 0.4 g to 150 g, 0.4 g to 100 g, 0.4 g to 80 g, 0.4 g to 60 g, 0.4 g to 50 g, 0.4 g to 48 g, 0.4 g to 40 g, 0.4 g to 40 g, 0.4 g to 36 g, 0.4 g to 30 g, 0.4 g to 24 g, 0.4 g to 20 g, 0.4 g to 16 g, 0.4 g to 12 g, 0.4 g to 10 g, 0.4 g to 8.0 g, 0.75 g to 200 g, 0.75 g to 150 g, 0.75 g to 100 g, 0.75 g to 80 g, 0.75 g to 60 g, 0.75 g to 50 g, 0.75 g to 48 g, 0.75 g to 40 g, 0.75 g to 40 g, 0.75 g to 36 g, 0.75 g to 30 g, 0.75 g to 24 g, 0.75 g to 20 g, 0.75 g to 16 g, 0.75 g to 12 g, 0.75 g to 10 g, 0.75 g to 8.0 g, 1.0 g to 200 g, 1.0 g to 150 g, 1.0 g to 100 g, 1.0 g to 80 g, 1.0 g to 60 g, 1.0 g to 50 g, 1.0 g to 48 g, 1.0 g to 40 g, 1.0 g to 40 g, 1.0 g to 36 g, 1.0 g to 30 g, 1.0 g to 24 g, 1.0 g to 20 g, 1.It may be 0g to 16g, 1.0g to 12g, 1.0g to 10g, 1.0g to 8.0g, 5.0g to 200g, 5.0g to 150g, 5.0g to 5.00g, 5.0g to 80g, 5.0g to 60g, 5.0g to 50g, 5.0g to 48g, 5.0g to 40g, 5.0g to 40g, 5.0g to 36g, 5.0g to 30g, 5.0g to 24g, 5.0g to 20g, 5.0g to 16g, 5.0g to 12g, or 5.0g to 8.0g.

[0031] In step (ii), the raw material beans mixed with the yeast and phenylalanine are placed in a container or bag and then fermented for 1 hour or more. The fermentation time is 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, 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 100 hours, 6 to 90 hours, 6 to 72 hours, It may be performed for 6 to 60 hours, 6 to 48 hours, 6 to 36 hours, 6 to 24 hours, 6 to 12 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 100 hours, 24 to 90 hours, 24 to 72 hours, 24 to 60 hours, 24 to 48 hours, or 24 to 36 hours.

[0032] The fermentation step in step (ii) is not particularly limited as long as the conditions are such that fermentation can be carried out, and conditions suitable for fermentation (e.g., the type and amount of yeast used, the type and amount of nutrient substances, temperature, humidity, pH, oxygen concentration, carbon dioxide concentration, and / or fermentation time, etc.) may be appropriately set as necessary. The fermentation may be carried out at the atmospheric temperature and humidity of the place where the coffee bean production method is carried out, or in an environment where the temperature and humidity are controlled, such as a laboratory or factory. Although not limited thereto, the fermentation may be carried out under controlled conditions at a temperature in the range of 5°C to 100°C (e.g., 20 to 40°C, 22 to 34°C, 24 to 30°C, etc.) and at a humidity in the range of 5% to 100% (e.g., 30 to 90%, 40 to 80%, 50 to 70%, etc.). The fermentation time, temperature, and humidity may be appropriately adjusted according to the type of yeast and raw beans used. In addition, the fermentation is carried out under atmospheric pressure, but it may also be carried out under reduced or increased pressure.

[0033] Examples of nutritive substances used in the fermentation step (ii) include fruit pulp, fruit juice, sugars, and culture medium. The fruit pulp is, for example, coffee pulp (sticky substance (mucilage)), and may be undried or dried. It is not limited to coffee pulp, and other fruit pulps such as grape pulp, cherry pulp, and peach pulp, or any combination of these, may also be used. Nutritious substances other than fruit pulp include fruit juice (e.g., grape, peach, apple, etc.), sugars (e.g., monosaccharides, disaccharides, polysaccharides, etc. extracted from plants such as sugar cane and sweet potato), grains (e.g., wort obtained by saccharifying malt), and culture medium, and any component that can be assimilated by yeast may be used.

[0034] The amount of yeast used in the present invention is not particularly limited as long as the effect of increasing the 2-phenylethanol content can be obtained. For example, the amount of yeast used is 1.0×10 4 cells / g ~ 1.0 × 10 14 Cells / g, 1.0×10 6 cells / g ~ 1.0 × 10 12 cells / g, or 1.0 x 10 8 cells / g ~ 1.0 × 1010 cells / g may be added.

[0035] When the fermentation process is terminated, a heat sterilization process, water washing, drying process, roasting process, etc. may be arbitrarily combined. When a dryer is used in the drying process, the fermentation may be terminated by drying at an arbitrary temperature (for example, 20 to 70°C, 30 to 70°C, 40 to 70°C, or 50 to 70°C) for about 1 to 3 days. The fermentation process may be performed according to the fermentation process described in the applicant's prior patent No. 5032979.

[0036] The method for producing coffee beans may further include a step (iii) of drying the raw beans fermented in step (ii). The method for producing coffee beans may further include a step (iv) of cleaning and threshing the raw beans dried in step (iii) to obtain coffee beans. The method for producing coffee beans may further include a step (v) of subjecting the raw beans to the drying step (iii) or the cleaning and threshing step (iv) as necessary, followed by a roasting treatment (heat drying treatment) to obtain roasted coffee beans.

[0037] The method for producing coffee beans can be carried out in a country producing the coffee cherries or in a country consuming the coffee beans. Additionally, the method for producing coffee beans can be carried out on a ship or the like during transportation of the coffee beans. EXAMPLES

[0038] [Examples 1 to 6] In Examples 1 to 6 of the present invention and Comparative Examples 1 to 4, wet parchment (WP) was used as raw beans, which was made by removing the skin and pulp from coffee cherries produced at a farm in Brazil (hereafter referred to as Farm A) and attaching a sticky substance (mucilage) around the seeds. Furthermore, the production of green coffee beans and roasted coffee beans using the raw beans was also carried out at Farm A.

[0039] In Examples 1 to 6, yeast Saccharomyces cerevisiae and the amount of phenylalanine shown in Table 1 were added to the wet parchment, which was the raw beans, and the mixture was placed in a plastic bag and allowed to stand. In Comparative Examples 1 to 4, yeast Saccharomyces cerevisiae was also added to the wet parchment, which was the raw beans, and the mixture was placed in a plastic bag and allowed to stand. The amount of yeast added was the same (1.0 x 10 7 The cell density was calculated as (cells / g). The raw beans to which yeast and phenylalanine had been added were placed in a plastic bag and fermented for the time shown in Table 1. This fermentation process was carried out under the atmospheric pressure, temperature, and humidity at the location of Farm A, and the same conditions were used in all of Examples 1 to 6 and Comparative Examples 1 to 4, except for the fermentation time. After the fermentation process, the fermented raw beans were subjected to a drying process and a screening and threshing process to produce green coffee beans. Roasted coffee beans are produced by subjecting green coffee beans to a roasting process. The drying process, the cleaning / threshing process, and the roasting process were all carried out under the same conditions in all of Examples 1 to 6 and Comparative Examples 1 to 4.

[0040] The content of 2-phenylethanol in green coffee beans and roasted coffee beans was measured by the following method.

[0041] [Method for measuring 2-phenylethanol concentration (content)] Put 1g of coffee beans (green coffee beans or roasted coffee beans) into a test tube, add 20ml of water and 10ml of diethyl ether, and leave to soak for 1 hour. Then add 8g of sodium chloride, shake, and centrifuge. Take 1ml of the diethyl ether layer and add more diethyl ether to make it 20ml. Use the following gas chromatography mass spectrometer to measure the 2-phenylethanol content by gas chromatography mass spectrometry. [Gas Chromatography Mass Spectrometer] Model: 6890A / 5973N [Agilent Technologies, Inc.] Column: DB-WAX UI (φ0.25 mm × 60 m, film thickness 0.5 μm) [Agilent Technologies, Inc.] Injection method: Split 5:1 Temperature: Sample injection port 220℃ Column: Hold at 60°C for 1 minute, increase temperature at 10°C / min, and hold at 240°C for 5 minutes. Gas flow rate: Helium (carrier gas) 1mL / min Ion source temperature: 230℃ Ionization method: EI Setting mass number: m / z91

[0042] The 2-phenylethanol content of each of the green coffee beans and roasted coffee beans of Examples 1 to 6 and Comparative Examples 1 to 4 was measured, and the results are shown in Table 1.

[0043] [Table 1]

[0044] As shown in Table 1, the green coffee beans according to Examples 1 to 6 had a 2-phenylethanol concentration (content) of 210 to 620 ppm. On the other hand, the green coffee beans according to Comparative Examples 1 to 4 had a 2-phenylethanol content of 3.7 to 7.6 ppm. Comparing the two, the green coffee beans according to Examples 1 to 6 had a significantly increased 2-phenylethanol content of about 28 to 168 times that of the green coffee beans of Comparative Examples 1 to 4.

[0045] The roasted coffee beans according to Examples 1 to 6 had a 2-phenylethanol concentration (content) of 240 to 630 ppm. On the other hand, the green coffee beans according to Comparative Examples 1 to 4 had a 2-phenylethanol content of 2.5 to 25 ppm. Comparing the two, the roasted coffee beans according to Examples 1 to 6 had a significantly increased 2-phenylethanol content of about 10 to 252 times compared to the roasted coffee beans of Comparative Examples 1 to 4. Furthermore, the roasted coffee beans according to Examples 1 to 6 had a 2-phenylethanol content of about 1.02 to 1.23 times increased compared to the green coffee beans of Examples 1 to 6.

[0046] As shown by these examples, the green coffee beans of Examples 1 to 6 contain significantly increased amounts of 2-phenylethanol compared to the green coffee beans of Comparative Examples 1 to 4. Furthermore, roasted coffee beans contain increased amounts of 2-phenylethanol compared to the green coffee beans.

[0047] [Examples 7 to 12] In Examples 7 to 12 of the present invention and Comparative Examples 5 to 8, coffee cherries (CC) produced at another farm in Brazil (hereafter referred to as Farm B) and wet parchment (WP) made by removing the skin and pulp from coffee cherries and attaching a sticky substance (mucilage) around the seeds were used as raw beans. In addition, the production of green coffee beans using these raw beans was also carried out at Farm B.

[0048] In Examples 7 to 9, yeast Saccharomyces cerevisiae and the amount of phenylalanine shown in Table 2 were added to the wet parchment, which was the raw beans, and mixed, and then the mixture was placed in a plastic bag and allowed to stand. In Examples 10 to 12, yeast Saccharomyces cerevisiae and the amount of phenylalanine shown in Table 2 were added to coffee cherries as raw beans, and mixed, then the mixture was placed in a plastic bag and allowed to stand. In Comparative Examples 5 to 8, yeast Saccharomyces cerevisiae was also added to the wet parchment, which was the raw beans, and after mixing, the mixture was placed in a plastic bag and allowed to stand. The amount of yeast added was the same (1.0×10 7 The cell density was calculated as (cells / g).

[0049] The raw beans to which yeast and phenylalanine had been added were placed in a plastic bag and fermented for the time shown in Table 2. This fermentation process was carried out under the atmospheric pressure, temperature, and humidity conditions in which Farm B was located, and the same conditions were used in Examples 7 to 12 and Comparative Examples 5 to 8, except for the fermentation time. After the fermentation process, the fermented raw beans were subjected to a drying process and a cleaning and threshing process to produce green coffee beans. The drying process and the cleaning and threshing processes were carried out under the same conditions in all of Examples 7 to 12 and Comparative Examples 5 to 8.

[0050] The content of 2-phenylethanol contained in the green coffee beans was measured by the method for measuring 2-phenylethanol concentration (content) described above. The content of 2-phenylethanol was measured for each of the green coffee beans of Examples 7 to 12 and Comparative Examples 5 to 8, and the results are shown in Table 2.

[0051] [Table 2]

[0052] As shown in Table 2, the green coffee beans of Examples 7 to 9, which used wet parchment as the raw beans, had a 2-phenylethanol concentration (content) of 24 to 110 ppm. The green coffee beans of Examples 10 to 12, which used coffee cherries as the raw beans, had a 2-phenylethanol content of 9 to 36 ppm. On the other hand, the green coffee beans of Comparative Examples 5 to 8 had a 2-phenylethanol content of 0.2 to 0.5 ppm. Comparing the Examples and Comparative Examples, the green coffee beans of Examples 7 to 12 had a significantly increased 2-phenylethanol content of about 28 to 550 times that of the green coffee beans of Comparative Examples 5 to 6.

[0053] As such, the green coffee beans of Examples 7 to 12 have a significantly increased 2-phenylethanol content compared to the green coffee beans of Comparative Examples 5 to 8, and by further converting them into roasted coffee beans, the 2-phenylethanol content can be further increased compared to green coffee beans.

[0054] [Examples 13 to 30] In Examples 13-30 of the present invention and Comparative Examples 9-10, green coffee beans (GB) were produced locally from coffee cherries (CC) produced on plantations in Brazil, and the green coffee beans (GB) imported to Japan were used as the raw beans. The production of the green coffee beans according to Examples 13-30 and Comparative Examples 9-10 was carried out in a laboratory in Japan.

[0055] A basal medium that mimicked the sugar composition of mucilage was prepared and used as the medium (see "Coffee - Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders and Researchers Paperback"). The basal medium was prepared by dissolving 40 g of sucrose, 30 g of glucose, 66 g of pectin, and 30 g of fructose per liter (l) of water. In Examples 14 to 21, the medium used was the basal medium to which glucose (D-glucopyranose) was further added.

[0056] In Example 13, the yeast Saccharomyces cerevisiae, phenylalanine (6 g per 1 kg of raw material beans) and basal medium (50 ml per 100 g of raw material beans) shown in Table 3 were added to raw coffee beans (GB), and the mixture was mixed and then placed in a plastic bag and allowed to stand. In Example 14, the yeast Saccharomyces cerevisiae, phenylalanine (6 g per 1 kg of raw beans), basal medium (50 ml per 100 g of raw beans), and glucose (1 g per 100 g of raw beans) shown in Table 3 were added to raw coffee beans (GB), and the mixture was mixed and then placed in a plastic bag and allowed to stand. Similarly, in Examples 15 to 30, the yeast Saccharomyces cerevisiae, Candida sake, Zygosaccharomyces bisporus, or Brettanomyces sp., as well as the amounts of phenylalanine and culture medium listed in Table 3 were added to green coffee beans (GB), which were the raw beans, and the mixture was then mixed and placed in a plastic bag and allowed to stand. In Comparative Examples 9 to 10, the yeast Saccharomyces cerevisiae and culture medium were added to raw coffee beans (GB), which were the raw beans, and after mixing, the mixture was placed in a plastic bag and allowed to stand. The amount of yeast added was the same (1.0×10 4 The cell density was calculated as (cells / g).

[0057] The raw beans to which yeast, phenylalanine, and culture medium had been added were placed in a plastic bag and fermented for the time shown in Table 3. This fermentation process was carried out in a laboratory in Japan at a controlled temperature of 28°C, and under atmospheric pressure and humidity, and the same conditions were used in all of Examples 13 to 30 and Comparative Examples 9 to 10, except for the fermentation time. After the fermentation process, the fermented raw beans were subjected to a drying process to produce green coffee beans. The drying process was carried out under the same conditions in all of Examples 13-30 and Comparative Examples 9-10.

[0058] The content of 2-phenylethanol contained in the green coffee beans was measured by the method for measuring 2-phenylethanol concentration (content) described above. The content of 2-phenylethanol was measured for each of the green coffee beans of Examples 13 to 30 and Comparative Examples 9 to 10, and the results are shown in Table 3.

[0059] [Table 3]

[0060] As shown in Table 3, the green coffee beans of Examples 13 to 30 had a 2-phenylethanol concentration (content) of 45 to 1800 ppm. On the other hand, the green coffee beans of Comparative Examples 9 to 10 had a 2-phenylethanol content of 0.3 to 0.9 ppm. Comparing the Examples and Comparative Examples, the green coffee beans of Examples 13 to 30 had a significantly increased 2-phenylethanol content of about 50 to 6000 times compared to the green coffee beans of Comparative Examples 9 to 10.

[0061] Thus, the green coffee beans of Examples 13-30 contained significantly increased 2-phenylethanol compared to the green coffee beans of Comparative Examples 9-10.

[0062] [Comparative Examples 11 to 19] In Comparative Examples 11 to 19, commercially available green coffee beans were purchased, and the content of 2-phenylethanol contained in the commercially available green coffee beans was measured by the above-mentioned measurement method.

[0063] [Table 4]

[0064] The concentrations (contents) of 2-phenylethanol in the commercially available green coffee beans according to Comparative Examples 11 to 19 were 0.3 to 2 ppm.

Claims

1. Coffee beans containing 20 ppm or more of 2-phenylethanol.

2. 2. The coffee beans according to claim 1, wherein the content of 2-phenylethanol is from 20 ppm to 2000 ppm.

3. The coffee beans according to claim 1 or 2, wherein the coffee beans are green coffee beans or roasted coffee beans.

4. The coffee beans according to any one of claims 1 to 3, wherein the content of 2-phenylethanol in the coffee beans is measured according to the following measurement method. [Measurement method] Put 1g of coffee beans into a test tube, add 20ml of water and 10ml of diethyl ether, and soak for 1 hour. Then add 8g of sodium chloride, shake, and centrifuge. 1 ml of the diethyl ether layer is taken and further diethyl ether is added to make 20 ml. The content of 2-phenylethanol in this is measured by gas chromatography mass spectrometry using the following gas chromatography mass spectrometer. [Gas Chromatography Mass Spectrometer] Model: 6890A / 5973N [Agilent Technologies, Inc.] Column: DB-WAX UI (φ0.25 mm × 60 m, film thickness 0.5 μm) [Agilent Technologies, Inc.] Injection method: Split 5:1 Temperature: Sample injection port 220℃ Column: Hold at 60°C for 1 minute, increase temperature at 10°C / min, and hold at 240°C for 5 minutes. Gas flow rate: Helium (carrier gas) 1 mL / min Ion source temperature: 230℃ Ionization method: EI Setting mass number: m / z91.

5. A method for producing coffee beans containing 9 ppm or more of 2-phenylethanol, comprising the steps of: A step (i) of adding yeast and 0.01 g or more of phenylalanine per 1 kg of raw beans to raw beans, the raw beans being coffee cherries, wet parchment from which the outer skin and pulp of coffee cherries have been removed, green coffee beans, or a combination of two or more of these; The method further comprises a step (ii) of fermenting the raw beans to which the yeast and phenylalanine have been added.

6. 6. The method of claim 5, wherein the yeast is selected from the group consisting of Candida sake, Brettanomyces sp., Zygosaccharomyces bisporus, Saccharomyces cerevisiae, and combinations of two or more thereof.

7. The method according to claim 5 or 6, wherein in step (ii), the raw material beans are fermented for one hour or more.

8. The method for producing coffee beans according to any one of claims 5 to 7, wherein the content of 2-phenylethanol in the coffee beans is measured according to the following measurement method. [Measurement method] Put 1g of coffee beans into a test tube, add 20ml of water and 10ml of diethyl ether, and soak for 1 hour. Then add 8g of sodium chloride, shake, and centrifuge. 1 ml of the diethyl ether layer is taken and further diethyl ether is added to make 20 ml. The content of 2-phenylethanol in this is measured by gas chromatography mass spectrometry using the following gas chromatography mass spectrometer. [Gas Chromatography Mass Spectrometer] Model: 6890A / 5973N [Agilent Technologies, Inc.] Column: DB-WAX UI (φ0.25 mm × 60 m, film thickness 0.5 μm) [Agilent Technologies, Inc.] Injection method: Split 5:1 Temperature: Sample injection port 220℃ Column: Hold at 60°C for 1 minute, increase temperature at 10°C / min, and hold at 240°C for 5 minutes. Gas flow rate: Helium (carrier gas) 1 mL / min Ion source temperature: 230℃ Ionization method: EI Setting mass number: m / z91.

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