Par-baked coffee bean compositions for use in antioxidant-containing products

Patent metadata

Field	Value
Publication number	US-10278405-B2
Application number	US-201815915681-A
Country	US
Kind code	B2
Filing date	Mar 8, 2018
Priority date	Jul 19, 2013
Publication date	May 7, 2019
Grant date	May 7, 2019

Abstract

The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring. As described herein, the par-baked coffee bean is superior to both the green coffee bean and the traditionally roasted coffee bean for adding chlorogenic acids to foods, beverages and dietary supplements.

First claim

What is claimed is:

1. A composition comprising comminuted par-baked coffee beans, obtained by a process comprising:
(a) par baking whole green coffee beans in ambient air to a temperature from about 220° F. to about 360° F. for a time from about 5 minutes to about 120 minutes, wherein the combination of temperature and par-baking time is selected to avoid significantly diminishing the level of chlorogenic acid, such that the beans retain at least about 90% of their chlorogenic acid content from prior to par-baking and contain from about 5 wt % to about 15 wt % of chlorogenic acid, such that the beans attain a residual free moisture content from about 2 wt % to less than about 6 wt %, and such that the beans attain a weight density of about 0.75 to about 1.10 g/cm 3 ; wherein the par-backing conditions have been selected to substantially avoid the formation of products of Maillard reactions;
(b) subsequently comminuting the par baked coffee beans by fragmentation into particles.

2. The composition of claim 1 , wherein the beans prior to comminution have been par-baked in ambient air at a temperature of 220 to 250° F.

3. The composition of claim 1 , wherein the beans prior to comminution have been par-baked in ambient air at a temperature of 250 to 280° F.

4. The composition of claim 1 , wherein the beans prior to comminution have been par-baked in ambient air at a temperature of 280 to 310° F.

5. The composition of claim 1 , wherein the beans prior to comminution have par-baked in ambient air at a temperature of 310 to 340° F.

6. The composition of claim 1 , wherein the beans prior to comminution have a level of infrared reflectance measured at 800-890 nm wavelength of at least 90% of that prior to par-baking.

7. The composition of claim 1 , wherein the par-baked beans are selected from the group consisting of Coffea robusta, Coffea arabica , and combinations thereof.

8. The composition of claim 1 that is decaffeinated.

9. The composition of claim 1 , wherein the particles have an average diameter of less than 2 mm.

10. The composition of claim 1 , wherein the particles have an average diameter of less than 1 mm.

11. The composition of claim 1 , wherein the particles have an average diameter from 0.4 mm to 1.0 mm.

12. The composition of claim 1 , wherein the particles have an average diameter from 0.7 mm to 0.4 mm.

13. The composition of claim 1 , wherein the particles have an average diameter of less than 0.4 mm.

14. The composition of claim 5 , wherein the particles have an average diameter of less than 0.2 mm.

15. The composition of claim 5 , wherein the particles have an average diameter from 0.05 mm to 0.15 mm.

16. The composition of claim 1 that is provided in the form of a tablet, capsule, or powder.

17. The composition of claim 1 that is provided in the form of a solid, semi-solid, semi-liquid, or liquid composition, or in the form of an aqueous emulsion or suspension.

18. The composition of claim 1 that is provided in the form of a food composition, beverage composition, or nutritional supplement.

19. The composition of claim 1 , wherein the par-baked beans have not undergone first crack expansion during par-baking.

Assignees

• Univ Brandeis

Inventors

• Perlman Daniel

Classifications

• A23L33/105

  Plant extracts, their artificial duplicates or their derivatives · CPC title

• A23F5/02 Primary

  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

• A23L2/52

  Adding ingredients (adding preservatives A23B70/10) · CPC title

• A23F5/04

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

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title