Method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same

Patent metadata

Field	Value
Publication number	US-10080376-B2
Application number	US-201414486700-A
Country	US
Kind code	B2
Filing date	Sep 15, 2014
Priority date	Dec 21, 1999
Publication date	Sep 25, 2018
Grant date	Sep 25, 2018

Abstract

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

First claim

What is claimed is:

1. A method of producing a beverage substrate, the method comprising the steps of:
selecting a measure of beverage substrate, wherein the beverage substrate comprises polyphenolic acids;
immersing said beverage substrate in pre-soak liquid containing water;
removing said beverage substrate from said pre-soak liquid, collecting a portion of said liquid creating a post-immersion liquid and drying the portion of said pre-soak liquid, and roasting said beverage substrate; and
quenching said beverage substrate after said roasting with a portion of said post-immersion pre-soak liquid.

2. The method of claim 1 wherein the quenching further includes a water soluble antioxidant-based extract.

3. The method of claim 1 wherein said beverage substrate is coffee beans.

4. A method of producing a beverage substrate, the comprising the steps of:
selecting a first measure of beverage substrate, wherein the beverage substrate comprises polyphenolic acids;
immersing said first measure of beverage substrate in a pre-soak liquid containing water;
collecting said pre-soak liquid after said immersing, collecting a portion of said liquid creating a post-immersion liquid and drying the portion of said pre-soak liquid,
roasting a second measure of beverage substrate; and
quenching said second measure of beverage substrate after said roasting with a portion of said post-immersion liquid.

5. The method of claim 4 wherein the quenching further includes a water soluble antioxidant-based extract.

6. The method of claim 4 where said first measure of beverage substrate comprises coffee beans.

7. The method of claim 4 wherein said second measure of beverage substrate comprises coffee beans.

8. The method of claim 4 wherein said first measure of beverage substrate and said second measure of beverage substrate comprises coffee beans.

9. A method of producing a beverage substrate, the method comprising the steps of:
selecting a first measure of beverage substrate, wherein the beverage substrate comprises polyphenolic acids;
immersing said first measure of beverage substrate in a pre-soak liquid containing water;
collecting the pre-soak liquid after said immersing, creating a post-immersion pre-soak liquid;
drying the portion of the pre-soak liquid;
roasting a second measure of beverage substrate; and
quenching the second measure of beverage substrate after the roasting with a solution comprising the dried post-immersion pre-soak liquid.

10. The method of claim 9 where said first measure of beverage substrate comprises coffee beans.

11. The method of claim 9 wherein said second measure of beverage substrate comprises coffee beans.

12. The method of claim 9 wherein said first measure of beverage substrate and said second measure of beverage substrate comprises coffee beans.

13. The method of claim 9 where the quenching further includes a water soluble antioxidant-based extract.

Assignees

• Oncology Sciences Corp
• Univ Colorado Regents

Inventors

• Zapp Loretta
• Slaga Thomas J
• Zhao Jifu
• Lange Mark

Classifications

• A23F5/267

  using additives, specific extraction media or specific coffee blends · CPC title

• A23F5/14

  using additives, e.g. milk or sugar; Coating (flavouring A23F5/46) · CPC title

• A23F5/04

  Methods of roasting coffee (machines therefor A23N12/00) · CPC title

• A23F5/02

  Treating green coffee; Preparations produced thereby (roasting A23F5/04; removing unwanted substances A23F5/16; reducing or removing alkaloid content A23F5/20; extraction A23F5/24) · CPC title

• A23F5/24

  Extraction of coffee (isolation of coffee flavour or coffee oil A23F5/48); Coffee extracts (with reduced alkaloid content A23F5/20); Making instant coffee (methods of roasting extracted coffee A23F5/06) · CPC title