The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at −10 to −25° C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30° C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at −10 to −25° C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30° C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

A bag is formed in a gusset bag shape, and sections respectively extending along the short-side portions of a pair of front and back principal-surface film portions are each joined together as end joint portions, to thereby seal frozen food inside the bag. In each end joint portion: the pair of V-shape segments of a side-surface film portion, which is folded inward in a V-shape, is not joined together; and an end of the side-surface film portion is joined only to the ends of the pair of front and back principal-surface film portions extending along the respective short-side portions thereof, to thereby form a side joint region formed so as to expand in a V-shape, each side joint region being formed by joining the end of the side-surface film portion and the ends of the respective principal-surface film portions extending along the short-side portion thereof.

A bag is formed in a gusset bag shape, and sections respectively extending along the short-side portions of a pair of front and back principal-surface film portions are each joined together as end joint portions, to thereby seal frozen food inside the bag. In each end joint portion: the pair of V-shape segments of a side-surface film portion, which is folded inward in a V-shape, is not joined together; and an end of the side-surface film portion is joined only to the ends of the pair of front and back principal-surface film portions extending along the respective short-side portions thereof, to thereby form a side joint region formed so as to expand in a V-shape, each side joint region being formed by joining the end of the side-surface film portion and the ends of the respective principal-surface film portions extending along the short-side portion thereof.

Modifiers containing an emulsifier and an oil or fat, wherein the emulsifier contains one or more members selected from the group consisting of a monoester of a fatty acid having 12 to 22 carbon atoms and glycerol, a monoester of a fatty acid having 12 to 22 carbon atoms and sorbitan, a monoester of a fatty acid having 12 to 22 carbon atoms and a oolyalycerol with an average degree of polymerization of 2 to 5, and a monoester of a saturated fatty acid having 12 to 22 carbon atoms and propylene glycol, can sufficiently improve the freezing property of cooked rice during rapid freezing so that the rice grains are frozen separately from each other.

The invention relates to a method and apparatus of tempering an organic product in an enclosed structure using a liquid maintained at a predefined temperature. The method includes, introducing the organic product through at least one access means of the enclosed structure into the liquid, circulating the liquid from the enclosed structure through a heating unit and back into the enclosed structure to increase a temperature of the liquid up to a predefined temperature, and supplying a gaseous substance into the enclosed structure for a predefined time period based on a temperature of the liquid in the enclosed structure. The organic product is removed through the access means of the enclosed structure when a core temperature of the organic product reaches the predefined temperature.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at 10 to 25 C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30 C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at 10 to 25 C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30 C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.