FERMENTED AND GERMINATED COFFEE DECREASED CAFFEINE AND METHOD OF MANUFACTURING THE SAME

• Main Authors: YOO, HEE SUN, KIM, BYUNG RAE, KIM, JI UN, KIM, JONG GIN, KIM, JJI MA, LIM, BAEK GEO, HWANG, HA JIN, KIM, MI PA, HEO, EUI JONG, KIM, KYUNG IL, KANG, KWANG SUN, KIM, YOUNG KUM, KIM, CHANG SOO, LEE, WOO NAM
• Format: Patent
• Language: English; Korean
• Published: 30.05.2014
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a fermented and germinated coffee with a low content of caffeine, which reduces the caffeine content contained in coffee beans and accelerates digestion by germinating and fermenting coffee beans with a mixed fermented solution, in which a mixture of a lotus root solution and a fermented solution of guava leaves containing a large quantity of strains in Candida species is re-fermented; and to a manufacturing method thereof. The manufacturing method of a fermented and germinated coffee of the present invention has effects of lowering the caffeine content contained in coffee beans and accelerating digestion by accelerating fermentation with a strong decomposition of saccharides and proteolysis by hydrolysis enzymes such as amylase, protease and lipase contained in strains in Candida species when germinating and fermenting coffee beans by using a mixed fermented solution containing a large quantity of strains in Candida species.