Patent Publication Number: US-2016235083-A1

Title: Producing method of civet coffee beans

Description:
BACKGROUND OF THE INVENTION 
     1. Field of the Invention 
     The present invention relates to producing method, and more particularly to a producing method of civet coffee beans. 
     2. Description of Related Art 
     As well known, drinking coffee can give oneself in a lift, improve the vermiculation of the intestinal tract, reduce the probability of getting Parkinson&#39;s disease, be helpful to urinate, restrain asthma, and so on. Consequently, the quantity of people, who drinks coffee, is gradually raised. In addition, the taste for coffee becomes high. In addition, more and more coffee beans with different classes are imported and some local farmers try to plant coffee tree. However, only the Indonesia civet coffee beans are praised without cease. 
     With reference to  FIG. 1 , the conventional method for producing civet coffee beans in accordance with the prior art is to feed the coffee drupes a to a civet cat and the civet cat washes down the coffee kernels b. The coffee beans c do not be digested in the gastrointestinal tract and directly excreted with the excreta. However, the coffee beans will be mixed with the secretion from the musk gland near the anus of the civet cat such that the civet coffee beans c have a special smell after being baked. 
     The civet cats are usually forced to eat a large number of coffee drupes. As a result, the civet cat is nearly extinct. Consequently, some coffee bean makers permeate the extract from the excreta of the civet cat in the place between the kernel d and the husk e of a coffee drupe for forming a ferment layer f to imitate civet coffee beans, as shown in  FIG. 2 . 
     However, the quantity and depth of permeation between the kernel d and the husk e of a coffee drupe is hard to be accurately controlled such that the texture and aroma of the conventional civet coffee bean are unstable. 
     The present invention has arisen to mitigate and/or obviate the disadvantages of the conventional producing methods of civet coffee beans. 
     SUMMARY OF THE INVENTION 
     The main objective of the present invention is to provide an improved producing method of civet coffee beans, wherein the coffee beans produced by the method accordance with the present invention have an unchangeable texture and aroma after being baked. 
     To achieve the objective, the producing method in accordance with the present invention comprises the following steps: 
     step of sampling: the excrements from civet cats is sampled and collected in a vessel; 
     step of separating: the excrements in the vessel are separated for gaining probiotics, such as  Microbacterium  foliorum,  Arthrobacter soli, Brevibacterium  samyangense, Lysine  bacillus  parviboronicapien and  Rhodococcus erythropolis;    
     step of assigning clans: the  Microbacterium  foliorum,  Arthrobacter soli, Brevibacterium  samyangense, Lysine  bacillus  parviboronicapien and  Rhodococcus erythropolis  are respectively identified by corresponding DNA sequence alignment and assigned to several clans; wherein the identified  Microbacterium  foliorum,  Arthrobacter soli, Brevibacterium  samyangense, Lysine  bacillus  parviboronicapien and  Rhodococcus erythropolis  are assigned to a first clan, the identified  Microbacterium  foliorum,  Arthrobacter soli, Brevibacterium  samyangense and Lysine  bacillus  parviboronicapien are assigned to a second clan, the identified  Microbacterium  foliorum,  Arthrobacter soli, Brevibacterium  samyangense and  Rhodococcus erythropolis  are assigned to a third clan, the identified  Microbacterium  foliorum,  Arthrobacter soli , Lysine  bacillus  parviboronicapien and  Rhodococcus erythropolis  are assigned to a fourth clan, and the identified  Microbacterium  foliorum,  Brevibacterium  samyangense, Lysine  bacillus  parviboronicapien and  Rhodococcus erythropolis  are assigned to a fifth clan; 
     step of culturing: the clans are respectively cultured to form more clans according to the unique property thereof; 
     step of husking: the coffee beans are husked and the coffee kernels  81  are exploded; 
     step of mixing: a corresponding one of the cultured clans is selected and sprinkled to the coffee kernels according to the thickness and the density of the coffee kernels; and 
     step of fermenting: the coffee kernels coated with the selected clan are peripherally formed a clan coating such that the coffee kernels are transformed to civet coffee beans after being fermented. 
     Further benefits and advantages of the present invention will become apparent after a careful reading of the detailed description with appropriate reference to the accompanying drawings. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is a cross-sectional view of a conventional coffee bean; 
         FIG. 2  is a cross-sectional of a conventional civet coffee bean; 
         FIG. 3  is a flow chart of a producing method of civet coffee beans in accordance with the present invention; 
         FIG. 4  a cross-sectional view of a civet coffee bean produced by the producing method in accordance with the present invention; 
         FIG. 5  is a schematic view of a first clan in accordance with the present invention; 
         FIG. 6  is a schematic view of a second clan in accordance with the present invention; 
         FIG. 7  is a schematic view of a third clan in accordance with the present invention; 
         FIG. 8  is a schematic view of a fourth clan in accordance with the present invention; and 
         FIG. 9  is a schematic view of a fifth clan in accordance with the present invention. 
     
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
     Referring to the drawings and initially to  FIGS. 3-9 , a producing method of civet coffee beans in accordance with the present invention comprises the following steps: 
     Step of sampling  10 : the excrements from civet cats is sampled and collected in a vessel; 
     Step of separating  20 : the excrements in the vessel are separated for gaining probiotics, such as  Microbacterium  foliorum  21 ,  Arthrobacter soli    22 ,  Brevibacterium  samyangense  23 , Lysine  bacillus  parviboronicapien  24  and  Rhodococcus erythropolis    25 . 
     Step of assigning clans  30 : the  Microbacterium  foliorum  21 ,  Arthrobacter soli    22 ,  Brevibacterium  samyangense  23 , Lysine  bacillus  parviboronicapien  24  and  Rhodococcus erythropolis    25  are respectively identified by corresponding DNA sequence alignment and assigned to several clans  30 . With reference to  FIG. 5 , the identified  Microbacterium  foliorum  21 ,  Arthrobacter soli    22 ,  Brevibacterium  samyangense  23 , Lysine  bacillus  parviboronicapien  24  and  Rhodococcus erythropolis    25  are assigned to a first clan  31  when the containing ratio thereamong is 6 to 8 to 1 to 3 to 2, 8 to 8 to 1 to 2 to 1, or 1 to 1 to 1 to 1 to 1. With reference to  FIG. 6 , the identified  Microbacterium  foliorum  21 ,  Arthrobacter soli    22 ,  Brevibacterium  samyangense  23  and Lysine  bacillus  parviboronicapien  24  are assigned to a second clan  32  when the containing ratio thereamong is 6 to 8 to 1 to 3, 8 to 8 to 1 to 2, or 1 to 1 to 1 to 1. With reference to  FIG. 7 , the identified  Microbacterium  foliorum  21 ,  Arthrobacter soli    22 ,  Brevibacterium  samyangense  23  and  Rhodococcus erythropolis    25  are assigned to a third clan  33  when the containing ratio thereamong is 6 to 8 to 1 to 2, 8 to 8 to 1 to 1, or 1 to 1 to 1 to 1. With reference to  FIG. 8 , the identified  Microbacterium  foliorum  21 ,  Arthrobacter soli    22 , Lysine  bacillus  parviboronicapien  24  and  Rhodococcus erythropolis    25  are assigned to a fourth clan  34  when the containing ratio thereamong is 6 to 8 to 3 to 2, 8 to 8 to 2 to 1, or 1 to 1 to 1 to 1. With reference to  FIG. 9 , the identified  Microbacterium  foliorum  21 ,  Brevibacterium  samyangense  23 , Lysine  bacillus  parviboronicapien  24  and  Rhodococcus erythropolis    25  are assigned to a fifth clan  35  when the containing ratio thereamong is 6 to 1 to 3 to 2, 8 to 1 to 2 to 1, or 1 to 1 to 1 to 1. 
     Step of culturing  40 : the first, second, third, fourth and fifth clan  31 ,  32 ,  33 ,  34  and  35  are respectively cultured to form more clans according to the unique property thereof. 
     Step of husking  50 : the coffee beans  80  are husked and the coffee kernels  81  are exploded. 
     Step of mixing  60 : a corresponding one of the cultured clans  31 / 32 / 33 / 34 / 35  is selected and sprinkled to the coffee kernels  81  according to the thickness and the density of the coffee kernels  81 . 
     Step of fermenting  70 : the coffee kernels  81  coated with selected clan  31 / 32 / 33 / 34 / 35  are peripherally formed a clan coating  82  such that the coffee kernels  81  are transformed to civet coffee beans after being fermented. 
     With reference to  FIGS. 3 to 9 , the civet coffee beans are produced step by step according to the method in accordance with the present invention containing the steps of sampling step  10 , separating step  20 , assigning clans step  30 , culturing step  40 , husking step  50 , mixing step  60  and fermenting step  70 , wherein the clan coating  82  on the coffee kernels  81  contains the components selected from the group consisted of  Microbacterium  foliorum  21 ,  Arthrobacter soli    22 ,  Brevibacterium  samyangense  23 , Lysine  bacillus  parviboronicapien  24  and  Rhodococcus erythropolis    25 . 
     The coffee beans produced by the method in accordance with the present invention after being ground and reconstituted, the  Microbacterium  foliorum  21 ,  Arthrobacter soli    22 ,  Brevibacterium  samyangense  23 , Lysine  bacillus  parviboronicapien  24  and  Rhodococcus erythropolis    25  can reduced the caffeine contained in the coffee is reduced and the harmful strains in the conventional civet coffee is disappeared. In addition, the life of the civet cats is continued. 
     Furthermore, the selected cultured clan  31 / 32 / 33 / 34 / 35  is sprinkled to the coffee kernels  81  according to the thickness and the density of the coffee kernels  81  such that all the coffee kernels  81  are equally fermented. As a result, the coffee beans produced by the method accordance with the present invention have an unchangeable texture and aroma after being baked. 
     Although the invention has been explained in relation to its preferred embodiment, it is to be understood that many other possible modifications and variations can be made without departing from the spirit and scope of the invention as hereinafter claimed.