Enzymatic reaction composition of coffee beans or coffee grounds, fermentation composition of coffee beans or coffee grounds, methods for producing same, and seasoning composition

Abstract

The present invention addresses the problem of utilizing, as resources before being discarded or being used as fertilizer, feed, or biofuel, coffee beans and coffee grounds that are scheduled to be discarded from the viewpoint of effective cyclical use of unused or underutilized resources.　Provided are: an enzymatic reaction composition of coffee beans or coffee grounds containing glutamyl-valyl-glycine; a fermentation composition of coffee beans or coffee grounds containing glutamyl-valyl-glycine; methods for producing the same; and a seasoning composition containing any one of the same.

Description

Enzyme reaction composition of coffee beans or coffee grounds, fermentation composition of coffee beans or coffee grounds, method for producing the same, and seasoning composition

[0001] The present invention relates to an enzyme reaction composition of coffee beans or coffee grounds, a fermentation composition of coffee beans or coffee grounds, a method for producing the same, and a seasoning composition containing any of them.

[0002] Coffee grounds (Spent coffee grounds: SCG) are the coffee extraction residue of roasted coffee beans and are produced in large quantities as by-products in the process of manufacturing coffee beverages. Most of the large amount of coffee grounds generated in the coffee industry are treated as organic waste. In addition, off-specification coffee beans generated during the production of roasted coffee beans are also treated as organic waste.

[0003] Methods for using coffee grounds have been proposed. For example, use as fertilizers, feeds, and biofuels has been proposed (for example, Patent Document 1, Patent Document 2).

[0004] Japanese Patent Application Laid-Open No. 2013-179917 Japanese Patent Application Laid-Open No. 2009-073973

[0005] From the perspective of recycling and effectively utilizing unused and underutilized resources, it is required to utilize coffee beans and coffee grounds scheduled for disposal as resources before disposing of them or using them as fertilizers, feeds, or biofuels.

[0006] The inventors have found that glutamylvalylglycine is produced by enzymatic reaction treatment of coffee beans or coffee grounds under specific conditions. The inventors have also found that the production of glutamylvalylglycine is promoted by fermentation treatment after the enzymatic reaction treatment. Embodiments of the present invention include the following enzymatic reaction compositions of coffee beans or coffee grounds, fermented compositions of coffee beans or coffee grounds, methods for producing the same, and seasoning compositions containing any of the same. [1] An enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine. [2] A method for producing an enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine, comprising the step of reacting coffee beans or coffee grounds with a proteolytic enzyme. [3] A fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine. [4] A method for producing a fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine, comprising the steps of (a) reacting coffee beans or coffee grounds with a plant fiber-degrading enzyme and a protein-degrading enzyme to obtain an enzymatic reaction composition of coffee beans or coffee grounds containing an enzymatic reaction product of coffee beans or coffee grounds, and (b) adding a microorganism to a culture medium containing the enzymatic reaction composition of coffee beans or coffee grounds and fermenting it. [5] The method for producing a fermented composition of coffee beans or coffee grounds according to [4], wherein the microorganism is at least one selected from the group consisting of yeast, lactic acid bacteria and koji mold. [6] The method for producing a fermented composition of coffee beans or coffee grounds according to [4] or [5], wherein the culture medium does not contain a carbon source or nitrogen source other than the components derived from coffee beans or coffee grounds. [7] A seasoning composition containing the enzymatic reaction composition of coffee beans or coffee grounds according to [1] or the fermented composition of coffee beans or coffee grounds according to [3].

[0007] According to an aspect of the present invention, an enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine, a fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine, a method for producing the same, and a seasoning composition containing any of the same are provided. Glutamylvalylglycine (also called γ-glutamylvalylglycine) (hereinafter sometimes referred to as "Glu-Val-Gly" or "γ-Glu-Val-Gly") is a tripeptide formed by the combination of three amino acids: glutamic acid, valine, and glycine, and is approved as a food additive by the Ministry of Health, Labour and Welfare. Although glutamylvalylglycine itself is tasteless, it has the function of binding sugars and oils when heated during the cooking process, and it is said that adding a small amount improves the "richness" of meat products, dairy products, and oil-based foods. Glutamylvalylglycine is a substance found in animal-based materials such as scallops and fish sauce. The discovery that it can be obtained from a plant-based material, coffee beans, and moreover, from coffee grounds, which are a food processing residue, is extremely significant.

[0008] [Enzymatic reaction composition of coffee beans or coffee grounds, and method for producing the same] One aspect of the present invention is an enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine (hereinafter also simply referred to as "enzymatic reaction composition of coffee beans or coffee grounds"). The enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine is a composition containing glutamylvalylglycine as an enzymatic reaction product of coffee beans or coffee grounds. In one embodiment, glutamylvalylglycine in the enzymatic reaction composition of coffee beans or coffee grounds is a proteolytic enzyme reaction product of coffee beans or coffee grounds.

[0009] The inventors have found that glutamylvalylglycine is produced as an enzymatic reaction product from coffee beans or coffee grounds. Enzymatic compositions of other agricultural residues or food processing residues (e.g., wheat residue, wheat bran, okara, carrot trimming residue, grape juice residue, onion residue, green tea residue, bonito extract residue, kelp extract residue) did not contain glutamylvalylglycine.

[0010] Glutamylvalylglycine is approved as a food additive by the Ministry of Health, Labour and Welfare. Although glutamylvalylglycine itself is tasteless, it has the function of binding sugars and oils when heated during cooking, and it is said that adding a small amount improves the "richness" of meat products, dairy products, and foods containing oils and fats. The enzymatic reaction composition of coffee beans or coffee grounds according to this embodiment can be used as a seasoning or raw material for imparting richness.

[0011] The enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine according to the above embodiment can be produced, for example, by a method for producing an enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine, which includes a step of reacting coffee beans or coffee grounds with a proteolytic enzyme. The method for producing an enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine is another embodiment of the present invention.

[0012] In this specification, "coffee beans" can refer to either unroasted coffee beans or roasted coffee beans. The degree of roasting of the roasted coffee beans can be light, medium, or dark. In this specification, "coffee grounds" refers to the coffee extraction residue from roasted coffee beans. Coffee beans or coffee grounds can be sourced from beverage manufacturers, food manufacturers, restaurants, convenience stores, or households. Any type of coffee bean may be used. Any particle size of coffee beans or coffee grounds may be used. Coffee grounds after coffee extraction often have a moisture content of 65% or more. In the coffee grounds enzyme reaction composition and its manufacturing method, the high-moisture-content coffee grounds after coffee extraction may be used as is for the enzymatic reaction treatment of the coffee grounds, or dried coffee grounds may be used. In this embodiment, coffee beans and coffee grounds may be used in combination.

[0013] In an enzymatic reaction composition of coffee beans or coffee grounds and a method for producing the same, the coffee beans or coffee grounds may be pretreated to an extent that does not impair the productivity of glutamylvalylglycine before the step of reacting the coffee beans or coffee grounds with the enzyme, in order to enhance the reactivity of the enzyme. Examples of such pretreatments include, but are not limited to, physically breaking down the fibers of the coffee beans or coffee grounds, swelling the fibers of the coffee beans or coffee grounds by high temperature and high pressure treatment such as steaming, swelling the fibers of the coffee beans or coffee grounds by ultrasonic treatment, swelling the fibers of the coffee beans or coffee grounds by microwave treatment, loosening the fibers of the coffee beans or coffee grounds using acids or alkalis, dissolving or swelling the fibers of the coffee beans or coffee grounds using organic solvents, and decomposing the lignin in the coffee beans or coffee grounds using oxidizing agents such as hydrogen peroxide, ozone, and laccase. Multiple of these pretreatments may be arbitrarily combined.

[0014] In an enzymatic reaction composition of coffee beans or coffee grounds and a method for producing the same, the protease refers to a peptide bond hydrolase, and is also called a protease, proteinase, or peptidase. The protease may be an exopeptidase that cleaves the peptide chain from the end, or an endopeptidase that cleaves the peptide chain from the middle, or both exopeptidase and endopeptidase may be used in combination. In one embodiment, it is preferable that the protease includes endopeptidase. The protease may be derived from animals such as pigs or cows, from plants such as papaya, pineapple, ginger, fig, or kiwi fruit, or from bacteria such as koji, mold, or natto bacteria. Only one type of protease may be used, or two or more types may be used in combination. Commercially available proteases can be used.

[0015] In one embodiment, in the step of reacting coffee beans or coffee grounds with a proteolytic enzyme, it is preferable to use a proteolytic enzyme and a plant fiber-degrading enzyme in combination. This can increase the amount of glutamylvalylglycine produced by the enzymatic reaction. In this specification, a plant fiber-degrading enzyme means an enzyme that can decompose lignocellulose, and includes enzymes that decompose cellulose, enzymes that decompose hemicellulose, and enzymes that decompose lignin. Examples of plant fiber-degrading enzymes include cellulase, xylanase, β-glucosidase, hemicellulase, mannanase, α-glucosidase, β-glucanase, pectinase, laccase, etc. These may be used individually or in combination of two or more. It is preferable that the plant fiber-degrading enzyme contains cellulase. Commercially available plant fiber-degrading enzymes can be used. When a proteolytic enzyme and a plant fiber-degrading enzyme are used in combination, the proteolytic enzyme reaction may be performed after the plant fiber-degrading enzyme reaction, or the plant fiber-degrading enzyme reaction and the proteolytic enzyme reaction may be performed simultaneously.

[0016] In one embodiment, in the step of reacting coffee beans or coffee grounds with a proteolytic enzyme, enzymes other than proteolytic enzymes and plant fiber-degrading enzymes may be used, as long as they do not impair the effects of this embodiment. Examples of such enzymes include transferases such as γ-glutamyltransferase and cross-linking enzymes such as transglutaminase.

[0017] In the step of reacting coffee beans or coffee grounds with a proteolytic enzyme, the amount of proteolytic enzyme added may be, for example, 0.01 to 10% by weight, preferably 0.1 to 8% by weight, and more preferably 0.5 to 5% by weight, relative to the dry weight of the coffee beans or coffee grounds. When a proteolytic enzyme and a plant fiber-degrading enzyme are used in combination, the amount of plant fiber-degrading enzyme added may be, for example, 0.01 to 10% by weight, preferably 0.1 to 8% by weight, and more preferably 0.5 to 5% by weight, relative to the dry weight of the coffee beans or coffee grounds.

[0018] The step of reacting coffee beans or coffee grounds with a proteolytic enzyme is preferably an aqueous reaction carried out in water. The solid content concentration in the enzyme reaction system may be, for example, 1 to 50% by weight, or for example, 1 to 40% by weight, at the start of the enzyme reaction.

[0019] The duration of the enzymatic reaction can be, for example, 1 to 48 hours, 5 to 48 hours, or 10 to 48 hours. The duration of the enzymatic reaction can be adjusted as appropriate, taking into account the optimal temperature of the enzyme used and the amount of enzyme added.

[0020] The temperature of the enzyme reaction can be appropriately changed depending on the type of enzyme used, and may be, for example, 20-70°C, 25-65°C, 30-60°C, or 35-55°C. The temperature of the enzyme reaction may also be adjusted using a heating device.

[0021] The pH during the enzymatic reaction can be appropriately changed depending on the type of enzyme used, and may be, for example, pH 3 to 10, pH 3 to 6, pH 6 to 8, or pH 8 to 10. When adjusting the pH, for example, alkaline agents, organic pH adjusters, or inorganic pH adjusters can be used.

[0022] In one embodiment, the enzyme reaction treatment may be carried out while stirring the enzyme reaction system. Examples of stirring devices include, but are not limited to, vertical-axis stirring devices, horizontal-axis stirring devices, and shakers.

[0023] The enzymatic reaction treatment may be performed once or two or more times on coffee beans or coffee grounds. For example, if the enzymatic reaction treatment is performed two or more times, coffee beans or coffee grounds that have already been subjected to the enzymatic reaction treatment may be subjected to the enzymatic reaction treatment one or more times again.

[0024] The enzymatic reaction can be terminated by inactivating the enzyme by heating a composition containing the enzyme and the enzymatic reaction product of coffee beans or coffee grounds (including the enzymatic reaction residue of coffee beans or coffee grounds) to a high temperature. In one embodiment, the method for producing the enzymatic reaction composition of coffee beans or coffee grounds may include a step of heating a composition containing the enzyme and the enzymatic reaction product of coffee beans or coffee grounds. The heating temperature can be appropriately set depending on the type of enzyme used, and may be, for example, 75°C to 100°C. The heating time may be, for example, 30 seconds to 1 hour.

[0025] The above manufacturing method produces glutamylvalylglycine from coffee beans or coffee grounds, and the enzymatic reaction composition of coffee beans or coffee grounds obtained by the above manufacturing method contains glutamylvalylglycine. The enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine may also contain other components (e.g., other enzymatic reaction products) other than glutamylvalylglycine. If the enzymatic reaction composition of coffee beans or coffee grounds contains solid matter, solid-liquid separation may be performed as needed by filtration, centrifugation, filter press, etc. The solid residue obtained from solid-liquid separation is the residue derived from the raw materials (coffee beans or coffee grounds) and enzymes, and can be effectively utilized as fertilizer or animal feed.

[0026] The liquid fraction of the enzymatic reaction composition of coffee beans or coffee grounds after solid-liquid separation may be concentrated as needed. Concentration methods include, but are not limited to, vacuum concentration, reverse osmosis (RO) membrane concentration, and freeze concentration. The concentrate may be further dried to obtain a solid enzymatic reaction composition of coffee beans or coffee grounds.

[0027] Glutamylvalylglycine may be isolated solely from an enzymatic reaction composition of coffee beans or coffee grounds. Known methods such as chromatography can be used for isolation.

[0028] [Fermented Composition of Coffee Beans or Coffee Grounds, and Method for Producing the Same] One aspect of the present invention is a fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine (hereinafter also simply referred to as "fermented composition of coffee beans or coffee grounds"). The fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine is a composition containing glutamylvalylglycine as a fermented product of coffee beans or coffee grounds or their enzymatic reaction product. In one embodiment, the glutamylvalylglycine in the fermented composition of coffee beans or coffee grounds is a fermented product of coffee beans or coffee grounds or their enzymatic reaction product by a microorganism selected from the group consisting of yeast, lactic acid bacteria, and koji mold. In one embodiment, the enzymatic reaction product of coffee beans or coffee grounds is a proteolytic enzyme reaction product of coffee beans or coffee grounds and / or a plant fiber degrading enzyme reaction product of coffee beans or coffee grounds. The fermented composition of coffee beans or coffee grounds according to this embodiment can be used as a seasoning or raw material for imparting richness of flavor.

[0029] The inventors have found that glutamylvalylglycine is produced as a fermentation product from coffee beans or coffee grounds. Fermentation compositions of other agricultural residues or food processing residues (e.g., wheat residue, wheat bran, okara, carrot trimming residue, grape juice residue, onion residue, green tea residue, bonito extract residue, kelp extract residue) or their enzymatic reaction products did not contain glutamylvalylglycine.

[0030] A fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine may be produced by adding microorganisms to a culture medium containing coffee beans or coffee grounds, and optionally other nutrients, and allowing it to ferment. However, glutamylvalylglycine can be produced more efficiently by enzymatically treating the coffee beans or coffee grounds before or simultaneously with fermentation, and using the resulting enzymatic reaction composition as the fermentation medium. Another aspect of the present invention is a method for producing a fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine, comprising: (a) reacting coffee beans or coffee grounds with a plant fiber-degrading enzyme and a proteolytic enzyme to obtain an enzymatic reaction composition of coffee beans or coffee grounds containing the enzymatic reaction product of the coffee beans or coffee grounds; and (b) adding microorganisms to a culture medium containing the enzymatic reaction composition of coffee beans or coffee grounds and allowing it to ferment. In step (a) of the manufacturing method of this embodiment, glutamylvalylglycine is not only produced as a proteolytic enzyme reaction product of coffee beans or coffee grounds, but the resulting enzyme reaction composition of coffee beans or coffee grounds, which includes the plant fiber-degrading enzyme reaction product and / or proteolytic enzyme reaction product (including the enzyme reaction residue of coffee beans or coffee grounds), can be used as a culture medium for step (b). The plant fiber-degrading enzyme reaction product and / or proteolytic enzyme reaction product (including the enzyme reaction residue of coffee beans or coffee grounds) serve as a carbon and nitrogen source for fermentation. By using the enzyme reaction composition of coffee beans or coffee grounds obtained in step (a) as a culture medium and fermenting it with microorganisms in step (b), glutamylvalylglycine is further produced, and a fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine is obtained. In the manufacturing method of this embodiment, step (b) may be performed after step (a), or steps (a) and (b) may be performed simultaneously.

[0031] The coffee beans or coffee grounds used in the fermented composition of coffee beans or coffee grounds and its manufacturing method according to this embodiment are the same as the coffee beans or coffee grounds used in the enzymatic reaction composition of coffee beans or coffee grounds and its manufacturing method according to the previous embodiment. The coffee beans or coffee grounds can be sourced from beverage manufacturers, food manufacturers, restaurants, convenience stores, or households. Any type of coffee bean may be used. Any particle size of the coffee beans or coffee grounds may be used. Coffee grounds after coffee extraction often have a moisture content of 65% or more. In the fermented composition of coffee grounds and its manufacturing method, the high-moisture-content coffee grounds after coffee extraction may be used as is for the enzymatic reaction treatment of the coffee grounds, or dried coffee grounds may be used. In this embodiment, coffee beans and coffee grounds may be used in combination.

[0032] In the fermented composition of coffee beans or coffee grounds and the method for producing the same according to this embodiment, the coffee beans or coffee grounds may be pretreated before steps (a) and (b) to enhance the reactivity of enzymes and / or microorganisms, to an extent that does not impair the productivity of glutamylvalylglycine. Examples of such pretreatments include, but are not limited to, physically breaking down the fibers of the coffee beans or coffee grounds, swelling the fibers of the coffee beans or coffee grounds by high-temperature and high-pressure treatment such as steaming, swelling the fibers of the coffee beans or coffee grounds by ultrasonic treatment, swelling the fibers of the coffee beans or coffee grounds by microwave treatment, loosening the fibers of the coffee beans or coffee grounds using acids or alkalis, dissolving or swelling the fibers of the coffee beans or coffee grounds using organic solvents, and decomposing the lignin in the coffee beans or coffee grounds using oxidizing agents such as hydrogen peroxide, ozone, and laccase. Multiple of these pretreatments may be arbitrarily combined.

[0033] The proteolytic enzyme used in the fermented coffee bean or coffee grounds composition and its manufacturing method according to this embodiment is the same as the proteolytic enzyme used in the enzymatic reaction composition and its manufacturing method according to the coffee bean or coffee grounds composition according to the previous embodiment. The proteolytic enzyme may be an exopeptidase that cleaves the peptide chain from the end, or an endopeptidase that cleaves the peptide chain from the middle, or both exopeptidase and endopeptidase may be used in combination. In one embodiment, it is preferable that the proteolytic enzyme includes endopeptidase. The proteolytic enzyme may be derived from animals such as pigs or cows, from plants such as papaya, pineapple, ginger, fig, or kiwi fruit, or from bacteria such as koji, mold, or natto bacteria. Only one type of proteolytic enzyme may be used, or two or more types may be used in combination. Commercially available proteolytic enzymes can be used.

[0034] The plant fiber-degrading enzyme used in step (a) is the same as the plant fiber-degrading enzyme that can be used in the enzymatic reaction composition of coffee beans or coffee grounds and its manufacturing method according to the above embodiment. Examples of plant fiber-degrading enzymes used in step (a) include cellulase, xylanase, β-glucosidase, hemicellulase, mannanase, α-glucosidase, β-glucanase, pectinase, laccase, etc. These may be used individually or in combination of two or more. The plant fiber-degrading enzyme preferably contains cellulase. Commercially available plant fiber-degrading enzymes can be used.

[0035] In step (a), the order in which the plant fiber-degrading enzyme and the protein-degrading enzyme are reacted with the coffee beans or coffee grounds may be such that the plant fiber-degrading enzyme reaction is performed first, followed by the protein-degrading enzyme reaction, or the plant fiber-degrading enzyme reaction and the protein-degrading enzyme reaction are performed simultaneously.

[0036] In one embodiment, in step (a), enzymes other than plant fiber-degrading enzymes and protein-degrading enzymes may be used, as long as they do not impair the effects of this embodiment. Examples of such enzymes include transferases such as γ-glutamyltransferase and cross-linking enzymes such as transglutaminase.

[0037] In step (a), the amount of proteolytic enzyme used may be, for example, 0.01 to 10% by weight, preferably 0.1 to 8% by weight, and more preferably 0.5 to 5% by weight, relative to the dry weight of the coffee beans or coffee grounds. In step (a), the amount of plant fiber-degrading enzyme used may be, for example, 0.01 to 10% by weight, preferably 0.1 to 8% by weight, and more preferably 0.5 to 5% by weight, relative to the dry weight of the coffee beans or coffee grounds.

[0038] In step (a), the enzymatic reaction is preferably an aqueous reaction carried out in water. The solid content concentration in the enzymatic reaction system may be, for example, 1 to 50% by weight, or for example, 1 to 40% by weight, at the start of the enzymatic reaction.

[0039] In step (a), the duration of the enzymatic reaction may be, for example, 1 to 48 hours, 5 to 48 hours, or 10 to 48 hours. The duration of the enzymatic reaction can be adjusted as appropriate, taking into account the optimal temperature of the enzyme used, the amount of enzyme added, etc.

[0040] In step (a), the temperature of the enzyme reaction can be appropriately changed depending on the type of enzyme used, and may be, for example, 20 to 70°C, 25 to 65°C, 30 to 60°C, or 35 to 55°C. The temperature of the enzyme reaction may also be adjusted using a heating device.

[0041] In step (a), the pH during the enzymatic reaction can be appropriately changed depending on the type of enzyme used, and may be, for example, pH 3 to 10, for example, pH 3 to 6, for example, pH 6 to 8, or for example, pH 8 to 10. When adjusting the pH, for example, an alkaline agent, an organic pH adjuster, or an inorganic pH adjuster can be used.

[0042] In one embodiment, the enzymatic reaction treatment in step (a) may be performed while stirring the enzymatic reaction system. Examples of the stirring device include, but are not limited to, a vertical-axis stirring device, a horizontal-axis stirring device, a shaker, etc.

[0043] In step (a), the enzymatic reaction treatment may be performed once or two or more times on the coffee beans or coffee grounds. For example, when the enzymatic reaction treatment is performed two or more times, the coffee beans or coffee grounds that have been subjected to the enzymatic reaction treatment once can be subjected to the enzymatic reaction treatment one or more times again.

[0044] The enzymatic reaction in step (a) may be terminated by heating the composition containing the enzyme and the enzymatic reaction product of the coffee beans or coffee grounds to a high temperature to inactivate the enzyme. In one embodiment, the method for producing the fermentation composition of coffee beans or coffee grounds may include a step of heating the composition containing the enzyme and the enzymatic reaction product of the coffee beans or coffee grounds. The heating temperature can be appropriately set according to the type of enzyme used and can be, for example, 75°C to 100°C. The heating time can be, for example, 30 seconds to 1 hour. In another embodiment, without terminating the enzymatic reaction in step (a) by heating, the process can proceed directly to step (b).

[0045] By step (a), an enzymatic reaction composition of coffee beans or coffee grounds containing the enzymatic reaction product of the coffee beans or coffee grounds is obtained. The enzymatic reaction composition of coffee beans or coffee grounds containing the enzymatic reaction product obtained in step (a) serves as the fermentation medium in step (b). In one embodiment, the medium containing the enzymatic reaction composition of coffee beans or coffee grounds can be a liquid medium containing water. The liquid medium containing water may be dried to form a solid medium. In one embodiment, the medium consisting of the enzymatic reaction composition of coffee beans or coffee grounds is a solid medium. In the case of a solid medium, it may contain a sufficient amount of moisture to enable fermentation.

[0046] In step (b), microorganisms are added to a culture medium containing the enzymatic reaction composition of coffee beans or coffee grounds obtained in step (a) and fermented. The microorganisms used in step (b) are at least one selected from the group consisting of yeast, lactic acid bacteria, and koji mold.

[0047] The yeast may be either budding yeast or fission yeast. Examples of yeasts include, but are not limited to, the genera Saccharomyces, Kluyveromyces, Cyberlindnera, Rhodotorula, Schizosaccharomyces, Yarrowia, and Candida. Specific examples of yeast include, but are not limited to, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Kluyveromyces lactis, Cyberlindnera jadinii, Rhodotorula toruloides, Yarrowia lipolytica, and Candida tropicalis. Among these, the genera Saccharomyces, Kluyveromyces, Cyberlindnera, and Rhodotorula are preferred, with Saccharomyces cerevisiae, Kluyveromyces lactis, Cyberlindnera jadinii, and Rhodotorula toruloides being more preferred. Any one of these yeasts may be used, or two or more may be used in combination.

[0048] Lactic acid bacteria include species of the Lactobacillus genus, such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus casei subsp. rhamnosus. Lactobacillus rhamnosus), Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus pentosus, Lactobacillus paraplantarum, Lactobacillus buchneri, Lactobacillus fermentum; Lactococcus genus, e.g., Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremorisLactococcus lactis subsp. lactis biovar diacetylactis; Streptococcus genus, e.g., Streptococcus thermophilus, Streptococcus lactis subsp. diacetylactis, Streptococcus salivarius subsp. thermophilus; Leuconostoc genus, e.g., Leuconostoc mesenteroides subsp. cremoris. Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. dextranicum.dextranicum), Leuconostoc lactis, Leuconostoc mesenteroides ssp mesenteroides; genera of Pediococcus, such as Pediococcus acidilactici, Pediococcus pentosaceus; genera of Enterococcus, such as Enterococcus faecium, etc., but not limited thereto. Among them, the genera Lactobacillus and Pediococcus are preferred, and Lactobacillus plantarum, Lactobacillus pentosus, and Pediococcus pentosaceus are more preferred. The lactic acid bacteria may be used alone or in combination of two or more species.

[0049] Aspergillus includes yellow Aspergillus such as Aspergillus oryzae and Aspergillus sojae, black Aspergillus such as Aspergillus luchensis var. awamori and Aspergillus niger, white Aspergillus such as Aspergillus luchensis mut. kawachii, red Aspergillus such as Monascus purpureus, etc., but not limited thereto. Among them, yellow Aspergillus is preferred, and Aspergillus oryzae is more preferred. Aspergillus may be used alone or in combination of two or more species.

[0050] In step (b), the microorganisms may be any combination of yeast, lactic acid bacteria, and koji mold.

[0051] In step (b), the amount of microorganisms used can be determined appropriately depending on the type of microorganism.

[0052] In one embodiment, the culture medium containing the enzymatic reaction composition of coffee beans or coffee grounds in step (b) does not contain any carbon source or nitrogen source other than the components derived from the coffee beans or coffee grounds. In this embodiment, glutamylvalylglycine can be efficiently produced even if the culture medium in step (b) does not contain any carbon source or nitrogen source other than the components derived from the coffee beans or coffee grounds, and the coffee beans or coffee grounds are utilized to the maximum extent as a resource. In one embodiment, the culture medium containing the enzymatic reaction composition of coffee beans or coffee grounds in step (b) may contain any carbon source or nitrogen source other than the components derived from the coffee beans or coffee grounds.

[0053] In one embodiment, the culture medium containing the enzymatic reaction composition of coffee beans or coffee grounds in step (b) is a liquid culture medium. In the case of a liquid culture medium, the solid content concentration in the fermentation system may be, for example, 1 to 50% by weight, and for example, 1 to 40% by weight, at the start of fermentation.

[0054] In one embodiment, the culture medium containing the enzymatic reaction composition of coffee beans or coffee grounds in step (b) is a solid culture medium. In the case of a solid culture medium, the moisture content of the medium may be, for example, 5 to 70% by weight at the start of fermentation.

[0055] In step (b), the fermentation time may be, for example, 1 to 20 days, 1 to 8 days, or 1 to 5 days. The fermentation time can be adjusted as appropriate, taking into account the optimal temperature of the microorganisms used and the amount of microorganisms added.

[0056] In step (b), the fermentation temperature can be appropriately changed depending on the type of microorganism used, and may be, for example, 10 to 50°C, 20 to 45°C, or 25 to 35°C. The fermentation temperature may also be adjusted using a heating device.

[0057] In step (b), the pH during fermentation can be appropriately changed depending on the type of microorganism used, and may be, for example, pH 3 to 10, for example, pH 3 to 6, for example, pH 6 to 8, or for example, pH 8 to 10. When adjusting the pH, for example, alkaline agents, organic pH adjusters, or inorganic pH adjusters can be used.

[0058] The fermentation in step (b) may be either static fermentation, in which the fermentation system is left to stand, or deep fermentation, in which the fermentation system is stirred, and can be appropriately changed depending on the type of microorganism used. When stirring the fermentation system, examples of stirring devices include, but are not limited to, vertical-axis stirring devices, horizontal-axis stirring devices, and shakers.

[0059] The fermentation in step (b) may be performed once or two or more times. For example, if the fermentation process is performed two or more times, the fermentation process may be performed using one microorganism followed by a fermentation process using another microorganism.

[0060] Once the fermentation in step (b) has progressed sufficiently, the fermentation system may be heated to a high temperature as needed to deactivate the enzymes, sterilize, or disinfect. In one embodiment, the method for producing a fermented composition of coffee beans or coffee grounds may include a step of heating the fermentation system. The heating temperature can be appropriately set depending on the type of microorganism used, and may be, for example, 75°C to 100°C. The heating time may be, for example, 30 seconds to 1 hour.

[0061] In the manufacturing method of this embodiment, when steps (a) and (b) are carried out simultaneously, they can be carried out within the same system (for example, within the same reaction vessel).

[0062] After step (b), the culture medium contains the generated glutamylvalylglycine, and a fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine is obtained. The fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine may also contain other components that may be present in the culture medium. If the fermented composition of coffee beans or coffee grounds contains solid matter, solid-liquid separation may be performed as needed by filtration, centrifugation, filter press, etc. The solid residue obtained from solid-liquid separation is the residue derived from the raw materials (coffee beans or coffee grounds and microorganisms) and can be effectively utilized as fertilizer or animal feed.

[0063] The liquid fraction of the fermented coffee bean or coffee grounds composition after solid-liquid separation may be concentrated as needed. Concentration methods include, but are not limited to, vacuum concentration, reverse osmosis (RO) membrane concentration, and freeze concentration. The concentrate may be further dried to obtain a solid state of the fermented coffee bean or coffee grounds composition.

[0064] Glutamylvalylglycine may be isolated solely from a fermented composition of coffee beans or coffee grounds. Known methods such as chromatography can be used for isolation.

[0065] [Seasoning Composition] Another aspect of the present invention is a seasoning composition comprising the enzymatic reaction composition of coffee beans or coffee grounds according to the above aspect, or the fermented composition of coffee beans or coffee grounds according to the above aspect. Glutamylvalylglycine is approved as a food additive by the Ministry of Health, Labour and Welfare. Although glutamylvalylglycine itself is tasteless, it has the function of binding sugars and oils when heated during the cooking process, and it is said that adding a small amount improves the "richness" of meat products, dairy products, and oil and fat foods. The enzymatic reaction composition of coffee beans or coffee grounds according to the above aspect, or the fermented composition of coffee beans or coffee grounds according to the above aspect, can be used as a seasoning or raw material for imparting richness.

[0066] Foods to which the seasoning composition of this embodiment can be added are not particularly limited, but those to which a rich flavor is desired are preferred, for example: beverages such as milk, soft drinks, and alcoholic beverages; soups such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage soup, egg soup, seaweed soup, shark fin soup, Chinese-style soup, curry-flavored soup, clear soup, miso soup, and oshiruko; processed meat products such as ham, sausage, dumplings, shumai, hamburgers, fried chicken, and tonkatsu; and water-based foods such as kamaboko and chikuwa. Examples include processed foods; dairy products such as butter, fermented milk, powdered milk, white sauce, yogurt, and custard; Japanese sweets such as dango, anko, kinako, and matcha; processed rice foods such as fried rice; seasonings such as natural seasonings, flavorings, menu seasonings, mayonnaise, dressings, and sauces; sweets such as cakes and mousses; other processed foods such as bread, noodles, gratin, and croquettes; and frozen foods (frozen versions of the above-mentioned foods (e.g., gyoza, shumai, fried rice, hamburgers, fried chicken, gratin, tonkatsu, croquettes, cakes, mousses, etc.)).

[0067] 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 following examples, parts and % refer to parts by weight and weight %, respectively, unless otherwise specified.

[0068] [Example 1: Preparation of Enzyme Reaction Composition] 3 g of coffee grounds (approximately 70% moisture content) was placed in a 50 ml centrifuge tube, 12.0 ml of purified water was added, and the mixture was heated at 80°C for 30 minutes to sterilize it. The sterilized mixture was filtered to obtain the sample before the enzyme reaction. To the sample before the enzyme reaction, 0.1% by weight of plant tissue-degrading enzyme (product name: Sumizyme C (cellulase agent derived from the genus Trichoderma), Shin Nippon Chemical Industries, Ltd.) and 0.1% by weight of protease (product name: Sumizyme FP (protease agent derived from the genus Aspergillus oryzae), Shin Nippon Chemical Industries, Ltd.) were added, and the mixture was reacted at 45°C and 100 spm for 24 hours. After that, the reaction sample was heated at 80°C for 30 minutes to inactivate the enzymes. The reaction sample was filtered to remove solid residue, and a coffee grounds enzyme reaction composition was obtained. By subjecting the pre-enzyme reaction sample and the coffee grounds enzyme reaction composition to metabolomics analysis using capillary electrophoresis / mass spectrometry (CE / MS), glutamylvalylglycine was not detected in the pre-enzyme reaction sample (Comparative Example 1 in Table 1), while glutamylvalylglycine was confirmed to be present in the enzyme reaction composition (Example 1 in Table 1). The glutamylvalylglycine content in the enzyme reaction composition was calculated to be 2.9 μM by comparing it with the standard γ-glutamylvalylglycine calibration curve.

[0069] In the metabolome analysis method using capillary electrophoresis / mass spectrometry (CE / MS), peak data obtained from mass spectrometry of the pre-enzyme reaction sample and the coffee grounds enzyme reaction composition sample were used to determine the ratio of the area value of the peak corresponding to glutamylvalylglycine to the total area value of all peaks (excluding the water peak) (area value of Glu-Val-Gly / total area value). The results are shown in Table 1. In Table 1, "ND" means that the target component was not detected by capillary electrophoresis / mass spectrometry (CE / MS).

[0070] As Comparative Example 2, wheat residue, wheat bran, okara, carrot trimming residue, grape juice residue, onion residue, green tea residue, bonito extract residue, and kelp extract residue, which are agricultural residues or food processing residues, were used as samples and subjected to the same enzymatic reaction treatment as in Example 1. Each of these pre-enzymatic reaction samples and each enzymatic reaction composition was subjected to metabolome analysis by capillary electrophoresis / mass spectrometry (CE / MS) as in Example 1, and the peak data obtained from mass spectrometry was used to determine the ratio of the area value of the peak corresponding to glutamylvalylglycine to the total area value of all peaks (excluding the water peak) (area value of Glu-Val-Gly / total area value). The results are shown in Table 2. In Table 2, "ND" means that the target component was not detected by capillary electrophoresis / mass spectrometry (CE / MS).

[0071] [Example 2: Production of Fermentation Composition] The coffee grounds enzyme reaction composition obtained by the production of the enzyme reaction composition in Example 1 was used as a culture medium, and fermentation treatment was carried out using various microorganisms. The microorganisms used are as follows. Yeast 1: Saccharomyces cerevisiae Yeast 2: Kluyveromyces lactis Yeast 3: Cyberlindnera jadinii Yeast 4: Rhodotorula toruloides Lactic acid bacteria 1: Lactobacillus plantarum Lactic acid bacteria 2: Lactobacillus pentosus Lactic acid bacteria 3: Pediococcus pentosaceus Aspergillus oryzae

[0072] Each microorganism was inoculated into a culture medium consisting of the aforementioned coffee grounds enzyme reaction composition, and fermentation was carried out at 30°C for 72 hours. The fermented sample was heated at 80°C for 30 minutes to sterilize it, and the solid residue was removed by filtration to obtain a coffee grounds fermentation composition. The coffee grounds fermentation composition was subjected to metabolome analysis by capillary electrophoresis / mass spectrometry (CE / MS) to confirm that glutamylvalylglycine was present in the fermentation composition produced by each microorganism (Example 2 in Table 1).

[0073] In the metabolome analysis method using capillary electrophoresis / mass spectrometry (CE / MS), the peak data obtained from the mass spectrometry of each coffee grounds fermentation composition sample was used to determine the ratio of the area value of the peak corresponding to glutamylvalylglycine to the total area value of all peaks (excluding the water peak) (area value of Glu-Val-Gly / total area value). The results are shown in Table 1.

[0074] As Comparative Example 3, an enzyme reaction composition made from agricultural residues or food processing residues (wheat residue, wheat bran, okara, carrot juice residue, grape juice residue, onion residue, green tea residue, bonito extract husks, kelp extract husks) obtained by the production of the enzyme reaction composition of Comparative Example 2 was subjected to fermentation treatment in the same manner as in Example 2. Each of these fermented compositions was subjected to metabolome analysis by capillary electrophoresis / mass spectrometry (CE / MS) in the same manner as in Example 2, and the ratio of the area value of the peak corresponding to glutamylvalylglycine to the total area value of all peaks (excluding the water peak) (area value of Glu-Val-Gly / total area value) was determined using the peak data obtained from mass spectrometry. The results are shown in Table 2. In Table 2, "ND" means that the target component was not detected by capillary electrophoresis / mass spectrometry (CE / MS).

[0075]

[0076]

[0077] By enzymatically treating coffee grounds, glutamylvalylglycine was produced, yielding a coffee grounds enzymatic reaction composition containing glutamylvalylglycine. By fermenting this coffee grounds enzymatic reaction composition, glutamylvalylglycine was further produced, yielding a coffee grounds fermentation composition containing glutamylvalylglycine.

[0078] As a comparative example, when agricultural residues or food processing residues (wheat residue, wheat bran, okara, carrot trimming residue, grape juice residue, onion residue, green tea residue, dried bonito extract residue, and dried kelp extract residue) were subjected to the same enzymatic reaction and fermentation treatments, glutamylvalylglycine was not found in the enzymatic reaction compositions and fermentation compositions.

[0079] The disclosure of Japanese Patent Application No. 2024-165071 (filing date: September 24, 2024) is incorporated herein by reference in its entirety. All documents, patent applications, and technical standards described herein are incorporated herein by reference to the same extent as if each individual document, patent application, and technical standard were specifically and individually noted to be incorporated by reference.

Claims

1. An enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine.

2. A method for producing an enzymatic reaction composition of coffee beans or coffee grounds containing glutamylvalylglycine, comprising the step of reacting coffee beans or coffee grounds with a proteolytic enzyme.

3. A fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine.

4. A method for producing a fermented composition of coffee beans or coffee grounds containing glutamylvalylglycine, comprising: (a) reacting coffee beans or coffee grounds with a plant fiber-degrading enzyme and a protein-degrading enzyme to obtain an enzymatic reaction composition of coffee beans or coffee grounds containing an enzymatic reaction product of the coffee beans or coffee grounds; and (b) adding microorganisms to a culture medium containing the enzymatic reaction composition of coffee beans or coffee grounds and fermenting it.

5. The method for producing a fermented composition of coffee beans or coffee grounds according to claim 4, wherein the microorganism is at least one selected from the group consisting of yeast, lactic acid bacteria, and koji mold.

6. The method for producing a fermented composition of coffee beans or coffee grounds according to claim 4 or 5, wherein the culture medium does not contain carbon sources and nitrogen sources other than the components derived from the coffee beans or coffee grounds.

7. A seasoning composition comprising the enzymatic reaction composition of coffee beans or coffee grounds described in claim 1, or the fermentation composition of coffee beans or coffee grounds described in claim 3.

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