| 摘要 |
The present invention relates to a method for producing an acetic acid fermented liquid of coffee with an increased content of trigonelline. According to various embodiment of the present invention, the acetic acid fermented liquid of coffee according to the present invention is superior in the content of polyphenol to conventional lemon vinegar, persimmon vinegar and brewed vinegar, and has an effect of having excellent free radical scavenging performance. Moreover, there is an effect in that a plurality of organic acids such as maleic acid, succinic acid, lactic acid, acetic acid, or nicotinic acid which are not identified in raw coffee beans, conventional lemon vinegar, persimmon vinegar and brewed vinegar are provided, and the content of trigonelline which is contained in the conventional roasted coffee beans are more than tripled. |
