Fermented Green Coffee Beans via Freeze-Anaerobic Fermentation
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Solution Overview
Problem
Existing methods do not effectively produce fermented green coffee beans with improved aroma, taste, and odor removal during roasting.
Innovation Solution
A method involving freezing, immersion in water, internal germination, enzymatic treatment, and anaerobic fermentation with specific strains to produce fermented green coffee beans.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If green coffee beans are fermented using conventional methods, then some aroma and taste improvement may be achieved, but the process is complex, time-consuming, and does not effectively remove odor
Solution Approach 1:
The patent applies parameter changes by controlling fermentation temperature (20-30°C), pH (5.0-6.0), and duration (24-72 hours) to optimize the fermentation process. These specific parameter ranges enable effective aroma and taste improvement while maintaining a manageable process complexity, resolving the contradiction between manufacturing precision and device complexity.
2Manufacturing precision
If fermentation time is extended to improve aroma and taste, then sensory properties are enhanced, but production time increases and efficiency decreases
Solution Approach 1:
The patent introduces specific microorganisms (Lactobacillus casei, Saccharomyces cerevisiae) as intermediaries to accelerate the fermentation process. These microorganisms efficiently produce the desired aromatic compounds and flavor improvements within a shortened time frame of 24-72 hours, resolving the contradiction between manufacturing precision and loss of time by mediating the fermentation reaction.
3Object-generated harmful factors
If conventional fermentation methods are used, then some odor removal may occur, but the odor removal is insufficient and does not meet quality standards
Solution Approach 1:
The patent applies parameter changes by controlling fermentation pH (5.0-6.0) and temperature (20-30°C) to optimize odor removal. These specific parameter ranges enhance the effectiveness of odor-compounding microorganisms while maintaining manageable process complexity, resolving the contradiction between odor removal efficiency and manufacturing precision.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method enhances aroma, taste, and color while reducing odor and caffeine content, improving sensory properties.
Implementation Method 1
a step of freezing green coffee beans at -10 to -25°C
Implementation Method 2
inoculating the same with a strain to anaerobically ferment the same
Implementation Method 3
Fermentation refers to a process wherein an organic substance is degraded through the action of an enzyme possessed by microorganisms such as yeast, bacteria, etc
Data Source
AI summary
The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at −10 to −25° C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30° C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.