METHOD OF TREATING COFFEE CHERRIES, GREEN COFFEE BEANS, ROASTED COFFEE BEANS, AND COFFEE DRINK
A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and refined.
1 . A method of treating coffee cherries, comprising:
a refining step for separating and refining green coffee beans from coffee cherries, wherein
the coffee cherries are steam treated, after which the green coffee beans are separated and refined.
2 . The method of treating coffee cherries according to claim 1 , wherein the temperature of the steam is 70 to 150° C., and the treatment time is 5 s to 60 min.
3 . The method of treating coffee cherries according to claim 2 , wherein the temperature of the steam is 70 to 110° C., and the treatment time is 5 to 300 s.
4 . The method of treating coffee cherries according to claim 1 , comprising a fermenting treatment that is performed on the steam treated coffee cherries, in which a microorganism and a nutritive substance contained in the coffee cherries are brought into contact, after which the green coffee beans are separated and refined.
5 . The method of treating coffee cherries according to claim 4 , wherein the microorganism is selected from among the group composed of yeast, lactic acid bacteria, and Deuteromycota.
6 . The method of treating coffee cherries according to claim 5 , wherein the yeast is a wine-fermenting yeast.
7 . The method of treating coffee cherries according to claim 5 , wherein the yeast belongs to the Saccharomyces family.
8 . The method of treating coffee cherries according to claim 5 , wherein the Deuteromycota belongs to the Geotrichum family.
9 . The method of treating coffee cherries according to claim 8 , wherein the Deuteromycota belonging to the Geotrichum family is Geotrichum sp. SAM2421 (international deposit number FERM BP-10300), a variant thereof, or a transformant thereof.
10 . The method of treating coffee cherries according to claim 4 , wherein the fermentation treatment is performed after the steam treated coffee cherries have been rapidly cooled to 40° C. or less within the space of one hour.
11 . The method of treating coffee cherries according to claim 4 , wherein
a pH-regulating agent is added during the fermentation treatment or during the step before the fermentation treatment; and
the pH is controlled between 2 and 5, whereby the fermentation treatment is performed.
12 . The method of treating coffee cherries according to claim 11 , wherein the pH-regulating agent is at least one selected from among an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an amino acid, or an amino acid salt.
13 . The method of treating coffee cherries according to claim 12 , wherein the pH-regulating agent is at least one selected from among the group composed of lactic acid, adipic acid, citric acid, malic acid, phosphoric acid, and acetic acid.
14 . The green coffee beans obtained by using the treatment method according to claim 1 .
15 . Roasted coffee beans resulting from roasting the green coffee beans according to claim 14 .
16 . A coffee drink obtained using the roasted coffee beans according to claim 15 as a raw material.