Yeast-Fermented Coffee Beans with Elevated Ethyl Tiglate
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Solution Overview
Problem
Existing coffee beans lack the necessary compounds to produce flavorful coffee, and there is a need for a method to enhance the aroma and taste of coffee beverages.
Innovation Solution
Incorporating specific yeasts, such as Magnusiomyces and Saprochaete species, into coffee cherries or green coffee beans during fermentation to produce coffee beans with elevated levels of ethyl tiglate, along with other aroma compounds like isobutyl acetate, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate, using a controlled fermentation process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional coffee beans are used without specific fermentation, then the production process is simple, but the flavor and aroma are insufficient
Solution Approach 1:
The patent changes the chemical composition parameters of coffee beans by introducing specific yeast species (Magnusiomyces and Saprochaete) during fermentation. This biological parameter change results in the production of ethyl tiglate and other aroma compounds, transforming the chemical profile of the coffee beans to achieve enhanced flavor without requiring complex post-processing equipment
Solution Approach 2:
The patent uses yeast as an intermediary organism to facilitate the production of aroma compounds. The yeast acts as a mediator between the coffee bean substrates and the desired aromatic products, converting simple sugars and amino acids in the coffee beans into complex aroma compounds like ethyl tiglate through metabolic processes
2Quantity of substance
If yeast fermentation is applied to coffee beans, then the aroma and flavor are enhanced, but the production time increases
Solution Approach 1:
The patent optimizes fermentation parameters including temperature, pH, and yeast concentration to accelerate the production of ethyl tiglate. By controlling these parameters, the fermentation process achieves high aroma compound content in a reduced time frame compared to conventional fermentation methods
Solution Approach 2:
The patent performs preliminary preparation of the coffee bean substrate before fermentation, including controlled drying and conditioning of the beans. This preliminary action creates optimal conditions for the yeast to rapidly produce aroma compounds, reducing the overall fermentation time required to achieve the desired ethyl tiglate content
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 resulting coffee beans and beverages exhibit enhanced flavor profiles due to the presence of ethyl tiglate and other aroma compounds, providing a more enjoyable taste experience.
Implementation Method 1
fermenting the raw material beans containing the yeast added
Data Source
AI summary
The present invention provides: coffee beans containing a larger amount of ethyl tiglate, which affects the coffee flavor, than conventional ones; a method for producing the same, etc. An aspect of the present invention provides coffee beans containing 0.1 ppm or more of ethyl tiglate. Another aspect of the present invention provides a production method of coffee beans containing 0.1 ppm or more of ethyl tiglate, the production method including: step (i) for adding a yeast to starting beans, wherein the starting beans are coffee cherries, wet parchment obtained by removing outer skin and pulp from coffee cherries, unroasted coffee beans, or a combination of two or more thereof; and step (ii) for fermenting the starting beans containing the yeast added thereto.