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WO2016066167A1 - Procédé de préparation de grains de café verts modifiés en vue d'une torréfaction - Google Patents

Procédé de préparation de grains de café verts modifiés en vue d'une torréfaction Download PDF

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Publication number
WO2016066167A1
WO2016066167A1 PCT/DK2014/050352 DK2014050352W WO2016066167A1 WO 2016066167 A1 WO2016066167 A1 WO 2016066167A1 DK 2014050352 W DK2014050352 W DK 2014050352W WO 2016066167 A1 WO2016066167 A1 WO 2016066167A1
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WIPO (PCT)
Prior art keywords
coffee
beans
green
process according
extract
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Application number
PCT/DK2014/050352
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English (en)
Inventor
Anders Holmen Pedersen
Ole Grønning KJÆRGAARD
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Gea Process Engineering A/S
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Priority to PCT/DK2014/050352 priority Critical patent/WO2016066167A1/fr
Publication of WO2016066167A1 publication Critical patent/WO2016066167A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—Treating green coffee; Preparations produced thereby

Definitions

  • the present invention relates to a process for preparation of modified green coffee beans for roasting as well as such modified green coffee beans.
  • Coffee is one of the most popular beverages for humans. Before a cup of coffee can be brewed a variety of process steps have been performed. As a first step the berries or cherries are picked from the coffee plant. The berries may subsequently be sorted to produce different qualities.
  • the sorted cherries are then processed either by a dry processing or a wet processing.
  • Dry processing involves e.g. drying the cherries in the sun, then removing the pulp, parchment and dried skin. This can take up to two weeks and the beans must be continuously raked to prevent mildew.
  • Wet processing involves putting the cherries in water; any ones that float are removed as defective. The cherries are then pressed by a machine which only allows the seed and some pulp to pass through the holes. The remaining pulp is removed leaving the green beans, which are then left to dry leaving about 10 - 12 percent moisture content.
  • the roasting of the green coffee beans transforms the chemical and physical properties of the green coffee beans into roasted coffee beans.
  • the roasting process is what produces the characteristic flavor and aroma of coffee.
  • the coffee beans expand and change in color and density.
  • a commonly used roasting plant in the industry is rotating cylinders containing the green beans and hot combustion gases. When the bean tem- perature reaches typically 165-200°C the roasting begins, accompanied by a popping sound similar to that produced by popcorn. These batch cylinders take about 8-15 min to complete the roasting depending on the initial moisture and the desired final color and degree of roasting. Coffee roasting using a fluidized bed is also commonly used.
  • roast beans are then ground to enhance extraction with water. Grinding reduces the particle size of the beans to 0.2-5.0 mm depending on the extraction process. Traditionally, roasted beans are ground by dry milling. The dry milling results in the escape of a characteristic odor, which reflects the escape of aroma components from the roasted coffee beans.
  • a coffee product not treated with synthetic substances in any significant amount may be regarded by the consumer as a more appealing and healthy product.
  • the present invention relates to a process for preparing a modified green coffee bean for roasting, comprising the steps of
  • green beans and/or the liquid coffee berry pulp or the liquid extract thereof has been pretreated by decaffeination prior to step a).
  • the pre-treatment reduces the concentration of caffeine in the resulting coffee beverage.
  • the aroma component precursors of the coffee berry pulp or the extract thereof may be transferred to the green coffee beans in a number or ways, including mass exchange during boiling, application of vacuum, osmosis, etc.
  • the green coffee beans are initially dried to reduce the amount of free water.
  • the liquid containing components from the coffee berry pulp will be absorbed in the green coffee beans to produce modified green coffee beans.
  • green coffee beans have a residual moisture content of 20% by weight or less before the contacting step b), preferably of about 15% by weight or less, more preferably of about 10% by weight or less and most preferably of about 7% by weight or less.
  • the green beans and the coffee berry pulp used in the present invention may be obtained from any species of the coffee plant, including the species of Robusta (Robusta), Arabica (Arabica), Coffea liberia, C. excelsa, C. stenophylla, C. mauritiana. and C. racemosa.
  • the world production is dominated by the varieties Robusta and Arabica.
  • the liquid coffee berry pulp or a liquid extract thereof and the green beans provided in step a) emanate in whole or in part from different coffee plant species.
  • Robusta varieties include Kouilou, Luweno, Kisansa, and Nganga.
  • Interspecific varieties include Kenya, Timor Arabusta, and
  • the present invention includes that, the liquid coffee berry pulp or a liquid extract thereof and/or the green beans are from different varieties within the same species. Also included in the present invention is the use of a blend of different varieties from different species.
  • Coffee beans from Arabica are said to produce higher-quality coffee beverages compared to other commercially grown coffee species, such as Robusta, which is typically used for lower-quality coffee mixtures of Robusta varieties and/or Arabica varieties. Nevertheless, Robusta coffee species are usually easier to grow than Arabica species and typically allow for a greater amount of ripe coffee berries to be harvested, when compared to the other major coffee species. Therefore, Robusta coffees are usually cheaper to produce and consequently there is a major commercial interest to increase the quality of green coffee beans obtained from the coffee species Robusta. An increasing part of the world coffee production is Robusta. In 2013, 40% of the world coffee production was of the Robusta species. Thus, according to a preferred embodiment of the invention the green beans emanate from the coffee plant species Coffea canephora (Robusta).
  • a preferred way of preserving the pulp is by drying.
  • the drying may be performed by the sun or any suitable mechanical solution, including drum-, fluid bed-, freeze-, pneumatic- or spray drying.
  • the pulp may be comminuted to obtain finely divided dry pulp. According to a certain method whole berries are dried, such as by freeze drying, before significant fermentation has occurred.
  • the liquid coffee berry pulp may be obtained by suitable addition of a solvent or process aid to the dried coffee berry pulp.
  • the solvent may be added to the dried coffee berry pulp in any amount needed to obtain the desired concentration.
  • a juice is pressed from the fresh berries, which optionally may be concentrated or supplied with additional water prior to use in accordance with the present invention.
  • an extract of the coffee berry pulp is prepared by
  • the preparation of an extract ensures that less solid and insoluble particles are present on the surface and in the pores of the green beans after. Thus, a better absorption of the extract may be obtained and less surface material is to be removed prior to roasting. Furthermore, the treatment at elevated temperature provides for an at least partly decomposition of the plant material, which will liberate more of the desired components in the coffee berry pulp.
  • a solvent such as water or ethanol
  • the solvent assists in adjusting the concentration of dry matter in the ex- tract.
  • excess solvent may be removed by well-know concentration methods, including reverse osmosis, nanofiltration, ultrafiltration, centrifuging, evaporation, etc.
  • the coffee berry pulp is heated to a temperature of between 50°C and the boiling point of the coffee berry pulp. In a more preferred embodiment, the temperature is above 60°C, such as 70°C or above. Temperatures at these value ranges tend to soften and decompose the plant cells, especially during extended treatment.
  • the coffee berry pulp is treated at elevated temperature for 5 min or more, such as 10 min, 15 min, 20 min, or more.
  • the coffee berry pulp is not heated to its boiling point to avoid decomposition of valuable components.
  • the coffee berry pulp is heated to a temperature of 5°C or more below the boiling point of the coffee berry pulp.
  • the coffee berries contain various polysaccharides, which are un- desired in the extract.
  • polysaccharides include pulanan and pectin causing a high viscosity.
  • the amount of undesired polysaccharides is reduced to increase the processability.
  • One way of reducing the amount of pulanan or pectin is to treat the extract with a suitable enzyme, such as pulanase or pectinase.
  • enzymes which may be employed include, but are not limited to, amylase, man- nanase, hemicellulase, glucanase, cellulase, esterase, protease, cellobiase, arabinase, galactanase, arabino-galactanase, nuclease, isomerase, ligni- nase, and lipase.
  • the extract is refined to at least partly decompose or remove pectin.
  • the amount of soluble dry matter in the extract may be adjusted in accordance with the specific process. On the one hand the amount of dry matter should be high enough for an effective process to occur not requiring excessive subsequent drying. On the other hand the viscosity should not be too high, which will inhibit the absorption of the soluble dry matter in the green beans. Usually, the amount of soluble dry matter in the extract is 2% by weight or more. In certain embodiments of the invention, further com- pounds may be included in the extract. Such compounds include penetration enhancers like food grade surfactants to ease the absorption of the extract in the green beans.
  • the contacting between the liquid coffee berry pulp or the extract thereof and the green beans are usually performed at an elevated temperature.
  • the green beans are contacted with the liquid coffee berry pulp or the extract thereof at 40°C, or more.
  • the contacting time, residual moisture of the green beans and tem- perature are all parameters that influence the effectiveness of the present process.
  • the green beans are contacted for a time sufficient for the green beans to gain 10% by weight or more, such as 20% by weight, 30% by weight, 40% by weight, or more.
  • a layer of dry matter is deposited on the surface of the green beans.
  • the surface layer may contribute to less desirable taste notes, as the surface layer contains a high amount of carbohydrates, which burns or caramelises to provide the undesired taste. Therefore, it is preferred that the green beans after the contacting step b) are rinsed prior to the drying according to step c).
  • the modified green beans are dried.
  • the drying step results in a deposition of the soluble dry matter in the interior of the green bean.
  • the drying may be conducted to various residual moisture contents. It is preferred that the contacted green beans of step b) is dried to a residual moisture of 20% by weight or less, such as 15% by weight, 10% by weight, 7% by weight or less.
  • the modified coffee bean is generally able to be stored for months without substantial deterioration.
  • the present invention relates to a process for the modification of green coffee beans in order to improve the flavor and aromatic profile of green coffee beans, when the green beans are roasted.
  • Green coffee beans are used e.g. to produce ground coffee, coffee powder, coffee beverages and coffee-based food products.
  • Green coffee beans possess the potential to develop during roasting the characteristic flavors of coffee by changing color, taste, smell and density.
  • These roasted coffee beans may be used as primary products for the manufacturing of special sorts of coffee and may also be used as ingredients for the manufacturing of coffee-based food products.
  • Green coffee beans are obtained from the ripe coffee berries, which are produced by several species of the coffee plant Coffea.
  • Coffea is a genus of flowering plants in the Rubiaceae family, which grow as small bushes or trees in tropical regions.
  • the green beans and the coffee berry pulp may be obtained from any species of the coffee plant, including the species of Robusta (Robusta), Arabica (Arabica), Coffea liberia, C. excelsa, C.
  • the green beans and the coffee berry pulp are obtained from the species of Robusta (Robusta), Arabica (Arabica) or mixtures thereof.
  • the green bean is obtained from the species Robusta.
  • Arabica is usually grown between 800 meter and 1500 meter above sea level, but can be also cultivated at heights between sea level and 2800 meter above sea level. Arabica can tolerate low temperatures, but not frost, and is optimally cultivated at temperatures around 20°C.
  • Robusta requires less intensive care, yields a higher amount of ripe coffee berries and is therefore cheaper to maintain compared to Arabica. Furthermore, Robusta has immunity or great resistance to the leaf rust by hemileya. Approximately 40% of the coffee produced in the world is Robusta.
  • the coffee berries ripen around eight months after the emergence of the flower by changing their color from green to red. Once ripe, the coffee berries are picked and processed in two ways: I. Dry method. The berries are dried first and hulled afterwards, to obtain "pergamino" beans; or 2. Wet method. The husk is removed first to obtain the beans with pulp, which are then "washed” in water for 24 or 48 hours before drying to obtain the coffee beans. Both methods may be applied in the present invention.
  • the drying of the coffee beans or pergamino beans is typically performed outdoors by spreading the berries or beans on large concrete plates or on suitable netting, allowing for aeration, and drying them by exposure to sun radiation.
  • Green coffee beans refer to coffee beans, which have been extracted from harvested ripe coffee berries after removal of the pulp of the coffee berry. This may include coffee beans still being covered by a parchment coat, also referred to as the hull or the endocarp, and/or the silver skin, also referred to as testa or epidermis.
  • the term "Green” coffee beans also covers coffee beans, which have been immersed in a fluid, dried, steamed, pre-germinated and/or fermented.
  • breeding refers to the process in which the green coffee beans are treated under conditions such that a sprout of a coffee plant may emerge from a green coffee bean.
  • external factors like temperature, water, oxygen and light have to be adjusted to be in optimal conditions, which are typically closely related to the ecological condition of the coffee plant's natural habitats.
  • pre-germination preferably refers to a process step wherein the reaction conditions are selected such that germination of the green coffee beans could occur.
  • the time interval of said "pre-germination” step is selected to be in a range which is too small for germination to occur. This means that no seedling could emerge from the green coffee bean.
  • the fresh green coffee beans usually start germination 3 days to 7 days after having been brought into contact with humidity or liquid water.
  • coffee beans can be collected and dried appropriately at selective time intervals during the pre-germination period to evaluate the chemical and sensorial modifications in the green and roasted coffee beans by using adequate methodologies.
  • the separation of the extract from the solid components may be performed by any suitable device, including a centrifugal separator, mem- brane filtration, or belt filtration.
  • a preferred centrifugal separator is a two phase decanter centrifuge. Suitable decanter centrifuges may be obtained from GEA Westfalia, etc.
  • the aromatic profile of green coffee beans can be modified by contacting said coffee beans with the liquid coffee berry pulp or an extract thereof. It is thus an object of the present invention that the modification of green coffee beans improves the quality of the aroma of green coffee beans after roasting.
  • the modification of the aroma may be manifold, as will be apparent from the present application.
  • the aroma of the green coffee bean may be directly modified, e.g., by infiltration of flavor-modifying aromatic substances.
  • the aroma of the roasted coffee bean may be modified by providing substances from the coffee berry pulp or an extract thereof in the green beans, which change the aroma of the roasted coffee bean.
  • the present application provides for a general process to modify the green coffee bean, resulting in a modified flavor or aroma of the green coffee bean, the roasted coffee bean, or the final product made from such beans.
  • the diffusion of flavor-modifying agents from the coffee pulp or the extract thereof into the green coffee beans during the contacting process modifies the chemical composition or proportion of substances in the green coffee beans.
  • the green bean having absorbed substances from the coffee pulp or the extract thereof may in a roasting process develop modified ratios between the different aroma components.
  • the amount of aroma components giving a positive sensoric experience is increased, whereas the amount of aroma components providing for a negative sensoric experience is decreased.
  • the individual taste of consumers varies a general consensus exist on some of the taste compounds. Compounds like guaiacol and ethyl guaiacol provide a flavor of smoked wood, which is not desirable.
  • the present invention surprisingly decreases the amount of these undesirable compounds.
  • the liquid coffee berry pulp or the liquid extract contains a solvent, which can be selected from the group consisting of water, ethanol and a mixture thereof.
  • the solvent is distilled water.
  • the modified green coffee beans may be roasted and ground according to known means.
  • the green coffee beans are relatively stable and are transported from the coffee-producing countries to the consumers all over the world.
  • the green coffee beans are processed to produce, whole roasted beans, ground roasted beans, extracts and/or instant soluble coffee.
  • the modified green coffee beans are subjected to roasting, which transform the chemical and physical properties of the green coffee beans into roasted coffee beans.
  • the roasting process is what produces the characteristic flavor and aroma of coffee.
  • the coffee beans expand and change in color, and density.
  • the coffee beans are usually roasted in an oven at temperatures between 240°C and 275°C for time periods ranging from about 3 to 30 minutes.
  • a commonly used roasting plant in the industry is rotating cylinders containing the green beans and hot combustion gases. When the bean temperature reaches typically 165-200°C the roasting begins, accompanied by a popping sound similar to that produced by popcorn. These batch cylinders take about 8-15 min to complete the roasting depending on the initial mois- ture and desired final color. Coffee roasting using a fluidized bed is also commonly used.
  • a batch of freeze dried whole Arabica coffee berries of Brazilian origin (127 g) was cracked by hand and separated into green beans (74.5 g) and dry berry material (52.8 g).
  • To the dry berry material was added water (500 g) and the mixture was heated to 80°C for 60 minutes and filtered. The filtrate was centrifuged at 4500 rpm for 4 minutes to remove insoluble particles.
  • 200 g of extract was obtained as a 4.8 % (w/w) solution of berry material.
  • Green Robusta coffee beans of Vietnamese origin 250 g, 6% residual moisture
  • an aqueous solution of berry material 130 g, prepared as described in Example 2.
  • the mixture was heated to 60°C for 6-8 hours in a soft plastic container and turned every 15 minutes to get a uniform contact between extract and beans.
  • the modified green beans 372 g
  • the wet green beans 41 1 g
  • the beans were roasted in a Gene cafe table roaster at set point temperature 245°C with 3 minutes above 240°C before cooling. This resulted in a dark roast of the beans.
  • Green Robusta coffee beans of Vietnamese origin 250 g, 6% residual moisture
  • an aqueous solution of berry material 125 g, prepared as described in Example 1 and diluted to a 6.5 % dry solid content.
  • the mixture was heated to 60°C for 6-8 hours in a soft plastic container and turned every 15 minutes to get a uniform contact between extract and beans. When all extract was absorbed, the green beans were flushed quickly under cold water to remove material on the surface.
  • the green beans were placed on a tray in an oven and dried at
  • the beans were roasted in a Gene cafe table roaster at set point temperature 245°C with 3 minutes above 240°C before cooling.
  • Green Robusta coffee beans of Vietnamese origin 250 g, 6% residual moisture
  • an aqueous solution of berry material 125 g, prepared as described in Example 1 with a 13.5 % dry solid content.
  • the mixture was heated to 60°C for 6-8 hours in a soft plastic container and turned every 15 minutes to get a uniform contact between extract and beans. When all extract was absorbed, the green beans were flushed quickly under cold water to remove surface material.
  • the green beans were placed on a tray in an oven and dried at 50°C for 1 -3 hours to a total mass corresponding to the starting material (250 g) + absorbed material, and a residual moisture of 6%.
  • the beans were roasted in a Gene cafe table roaster at set point temperature 245°C with 2 minutes above 240°C before cooling.
  • Example 6
  • Green Robusta coffee beans of Vietnamese origin 250 g, 6% residual moisture were dried in an oven for 2-3 hours at 50°C to a reduced weight (245 g).
  • the dried beans were mixed with an aqueous solution of berry material (132 g, prepared as described in Example 1 with a 7.5 % dry solid content).
  • the mixture was heated to 60°C for 6-8 hours in a soft plastic container and turned every 15 minutes to get a uniform contact between extract and beans. When all extract was absorbed, the green beans (375 g) were flushed quickly under cold water to remove surface material.
  • Green Robusta coffee beans of Vietnamese origin 250 g, 6% residual moisture
  • an aqueous solution of sucrose (1 12 g with a 7.1 g sucrose content).
  • the mixture was heated to 60°C for 6-8 hours in a soft plastic container and turned every 15 minutes to get a uniform contact between extract and beans. When all extract was absorbed, the green beans were flushed quickly under cold water to remove surface material.
  • Green Robusta coffee beans of Vietnamese origin 250 g, 6% residual moisture
  • an aqueous solution of sucrose (1 12 g with a 14.2 g sucrose content).
  • the mixture was heated to 60°C for 6-8 hours in a soft plastic container and turned every 15 minutes to get a uniform contact between extract and beans. When all extract was absorbed, the green beans were flushed quickly under cold water to remove surface material.
  • the green beans were placed on a tray in an oven and dried at 50°C for 1 -3 hours to a total mass corresponding to the starting material
  • a coffee brew made from a commercially obtained, pure Arabica product was used for further analytical comparison.
  • Gas chromatography-mass spectrometry is an analytical method that combines the features of gas-liquid chromatography and mass spectrometry to identify different substances within a test sample. Applica- tions of GCMS include drug detection, fire investigation, environmental analysis, explosives investigation, and identification of unknown samples. Additionally, it can identify trace elements in materials that were previously thought to have disintegrated beyond identification. For our purpose GCMS has been used for detecting and monitoring important aroma compounds.
  • Table 1 Amount of selected desirable and undesirable compounds in coffee samples (ppm).
  • the taste of the brews made from Robusta treated with extract of the coffee berry pulp is remarkably better than the brew of untreated Robusta, and analysis show that the content of several key aroma components develop in direction of Arabica levels when the Robusta beans are pre- treated as described in Example 4 and especially Example 5, and that the berry extract pre-treatment give results superior to pre-treatment with only sucrose as in Example 7 and 8.
  • Butanoic acid is not detected in the Arabica product, but in all the pre-treated brews the levels are lowered compared to the level of the un- treated brew.
  • the brews made from berry extract pre-treated beans showed levels closer to Arabica than brews from sucrose pre-treated beans.
  • 2-methyl butanoic acid is one of the most important acids that contribute to coffee flavor, and its level in the best pre-treated brews is comparable to the levels in the Arabica brew. This was not observed in the analysis of the sucrose pre-treated brews.
  • guaiacol and ethyl guaiacol contribute with important notes of smoked wood, but too high levels are considered undesirable. Their amounts in coffee brews do not depend much on coffee varietal but mostly on the degree of roasting. Robusta beans are traditionally roasted darker than Arabica beans to increase the extraction yield and to eliminate certain other tasting notes that are generally perceived as unpleasant.
  • Homofuraneol is considered a desirable aroma compound and con- tributes with a fruity note.
  • the level of homofuraneol is enhanced by pre- treatment with sucrose but get much closer to Arabica levels by pre- treatment with berry extract.
  • Furaneol is also a desirable aroma compound. It adds a strawberry note to the coffee brew and is much more present in Arabica than Robusta. Pre-treating Robusta with either sucrose or coffee berry extract increases the level towards Arabica. The levels closest to Arabica are found in brews of beans pre-treated with berry extract.
  • Pyridine is associated to the bitterness of coffee and is formed from amino acids and sugars during roasting.
  • the pyridine levels depend some- what on roasting degree, and Table 1 shows that the levels move towards Arabica levels in most of the brews made as described in the examples.
  • 2-phenylethanol is a component adding a flowery note to the coffee. It was present in the Arabica brew but not found in the analysis of the untreated Robusta. Pre-treatment of Robusta beans with sucrose or coffee berry extract increased the levels in the final brews, and the highest increases were found in brews made from beans pre-treated with berry extract.
  • Acetyl pyrazine is considered a very positive aroma component with a pleasant note of roast popcorn. It is formed from sugar and amino acids during roasting. Robusta beans pre-treated with sucrose resulted in brews with a diminished level of acetylpyrazine, whereas treatment with berry extract gave an increase, in some cases even to levels higher than what was found in Arabica.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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Abstract

La présente invention concerne un procédé de préparation de grains de café verts en vue d'une torréfaction, qui comprend les étapes consistant à : a) fournir une pulpe liquide de cerises de café ou un extrait liquide correspondant et des grains verts provenant de cerises de café ; b) mettre les grains verts en contact avec la pulpe liquide de cerises de café ou l'extrait liquide correspondant ; et c) sécher les grains verts modifiés. Une fois torréfiés, les grains de café modifiés présentent des notes gustatives améliorées et une quantité réduite de composés indésirables.
PCT/DK2014/050352 2014-10-27 2014-10-27 Procédé de préparation de grains de café verts modifiés en vue d'une torréfaction WO2016066167A1 (fr)

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JP2018074953A (ja) * 2016-11-09 2018-05-17 サントリーホールディングス株式会社 ロースト香が増強された焙煎コーヒー豆、コーヒー抽出物、コーヒー製品、及びその製造方法
JPWO2018038047A1 (ja) * 2016-08-22 2019-06-20 サントリーホールディングス株式会社 脂肪酸メチルエステル高含有コーヒー豆
WO2022258378A1 (fr) * 2021-06-09 2022-12-15 Société des Produits Nestlé S.A. Café torréfié
CN115768272A (zh) * 2020-06-10 2023-03-07 佰欧利部有限公司 复合发酵生产发酵的生咖啡豆的方法及由此生产的发酵的生咖啡豆

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Publication number Priority date Publication date Assignee Title
JPWO2018038047A1 (ja) * 2016-08-22 2019-06-20 サントリーホールディングス株式会社 脂肪酸メチルエステル高含有コーヒー豆
EP3501292A4 (fr) * 2016-08-22 2020-05-06 Suntory Holdings Limited Grains de café à haute teneur en ester méthylique d'acide gras
US11206848B2 (en) 2016-08-22 2021-12-28 Suntory Holdings Limited Coffee beans with high fatty acid methyl ester content and method of making same
JP7126448B2 (ja) 2016-08-22 2022-08-26 サントリーホールディングス株式会社 脂肪酸メチルエステル高含有コーヒー豆
JP2018074953A (ja) * 2016-11-09 2018-05-17 サントリーホールディングス株式会社 ロースト香が増強された焙煎コーヒー豆、コーヒー抽出物、コーヒー製品、及びその製造方法
CN115768272A (zh) * 2020-06-10 2023-03-07 佰欧利部有限公司 复合发酵生产发酵的生咖啡豆的方法及由此生产的发酵的生咖啡豆
CN115768272B (zh) * 2020-06-10 2024-09-24 佰欧利部有限公司 复合发酵生产发酵的生咖啡豆的方法及由此生产的发酵的生咖啡豆
WO2022258378A1 (fr) * 2021-06-09 2022-12-15 Société des Produits Nestlé S.A. Café torréfié
CN117396075A (zh) * 2021-06-09 2024-01-12 雀巢产品有限公司 烘焙咖啡

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