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WO2003037097A1 - Procede d'amelioration post-traitement de la teneur en composes benefiques dans des boissons contenant naturellement ces derniers - Google Patents

Procede d'amelioration post-traitement de la teneur en composes benefiques dans des boissons contenant naturellement ces derniers Download PDF

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Publication number
WO2003037097A1
WO2003037097A1 PCT/US2002/035053 US0235053W WO03037097A1 WO 2003037097 A1 WO2003037097 A1 WO 2003037097A1 US 0235053 W US0235053 W US 0235053W WO 03037097 A1 WO03037097 A1 WO 03037097A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage substrate
beans
beverage
substrate
coffee
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2002/035053
Other languages
English (en)
Inventor
Loretta M. Zapp
Thomas J. Slaga
Jifu Zhao
Mark Lang
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Applied Food Sciences LLC
Original Assignee
Applied Food Sciences LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US10/001,928 external-priority patent/US6723368B1/en
Application filed by Applied Food Sciences LLC filed Critical Applied Food Sciences LLC
Priority to US10/493,780 priority Critical patent/US20040265452A1/en
Publication of WO2003037097A1 publication Critical patent/WO2003037097A1/fr
Anticipated expiration legal-status Critical
Priority to US10/962,758 priority patent/US7713566B2/en
Priority to US12/749,163 priority patent/US8357419B2/en
Priority to US13/741,663 priority patent/US20130129882A1/en
Priority to US14/486,700 priority patent/US10080376B2/en
Priority to US16/118,160 priority patent/US20190133146A1/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—Treating green coffee; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/04—Methods of roasting coffee

Definitions

  • TITLE A METHOD FOR ENHANCING POST-PROCESSING
  • the present invention relates to conventional foods, beverages, and nutritional supplements.
  • vitamin P a wide range of beneficial pharmacological activities which include stabilizing capillary wall tissues, quenching free radicals, maintaining proper permeability and flexibility of capillaries, and preventing cardiovascular diseases.
  • coffee contains potentially highly beneficial condensed tannin and
  • Phenolic acids in coffee are mainly esters of quinic acid with different amount
  • Chlorogenic acid which is the main phenolic acid in coffee, is able to protect the gastric mucosa against irritations, and, therefore, improves the digestibility of
  • the improved digestibility is expressed through a
  • green coffee beans which initially contain 8% phenolic acids contain, respectively, 2% phenolic acids when light roasted, 1% when medium roasted, and less than 0.5% when dark roasted. This clearly represents a significant
  • the resulting beverage will also be a source of diterpenes which have detoxification properties in humans, as well as other beneficial compounds such as triterpenes.
  • antioxidants also have the ability to increase the
  • roasting and, after roasting, "quenching" the beans with a portion of the pre-soak liquid (the soaking water, plus the polyphenols released into the water) will
  • coffee beans are "pre-soaked” in water as described in more detail hereafter, and a portion (approximately 10% to 20%) of the same water is later used to quench the same beans immediately after roasting.
  • a portion approximately 10% to 20%
  • variations of the same invention involve pre-soaking green coffee beans, roasting other beans, and
  • the level of polyphenols, such as chlorogenic acid, in the presoak liquid depends on the variation in the water temperature of soak and the length or duration of
  • the soak It will typically range from 15% - 30% with the optimum level achieved
  • Raw green coffee beans are pre-soaked in water for 3 hours at 75 deg C. 1000 grams of green beans soaked in 2000 mis of water. 1000 mis of pre-soak solution (water used for pre-soaking) was retained after beans are removed from water for roasting. 650 grams of pre-soaked green beans are roasted in a traditional coffee roaster with temperature starting at 350 deg F and increasing to 430 deg F over a
  • the beans are dropped into a container and
  • the container is agitated slightly to evenly distribute the presoak
  • the quench step does not produce a roasted bean that is saturated only
  • the roasted beans are air-dried and the
  • roasted beans are then ground to a powder and brewed with hot water to produce a
  • Raw green coffee beans are pre-soaked in water for 3 hours at 80 deg C. 1000
  • Pre-soak water with a chlorogenic acid content of 25%> is collected for later quenching step. 1400 grams of regular green beans are roasted in a traditional manner. Upon completion of the roast while the beans are still very hot (>400 deg F) the beans are split into a control and an experimental group and
  • Quenching consists of atomizing the presoak liquid onto the bean in an even dispersed manner to
  • the green beans used to create the pre-soak quenching solution are not the beans that are use in the roasting.
  • the roasted beans are air-dried then ground to a powder and brewed with hot water to produce a coffee beverage.
  • Raw green coffee beans are pre-soaked in water for 3 hours at 80 deg C. 1000
  • Pre-soak water is collected for later quenching step. A portion of the presoak water is collected and freeze dried to be used as a fortifying ingredient in the pre ⁇
  • roasted beans are then air dried, ground to a powder and brewed with hot water to produce a coffee beverage.
  • Raw green coffee beans are pre-soaked in water for 4 hours at 80 deg C. 1000
  • quench liquid was 28%. 1400 grams of regular green beans are roasted in a traditional manner. Upon completion of the roast while the beans are still very hot (>400 deg F) the beans are split into a control and an experimental group and subsequently
  • Quenching consists of atomizing the presoak liquid onto the bean in an even dispersed manner to achieve a bean contact surface area of > 90%>.
  • the solution are not the beans that are use in the roasting.
  • the roasted beans are air-dried
  • Raw green coffee beans are pre-soaked in water for 3 hours at 80 deg C. 1000 grams of green beans soaked in 2000 mis of water. The presoak liquid was decanted
  • the total chlorogenic acid content of the quench liquid was 24%>.
  • quenching consists of atomizing the presoak liquid onto the bean in an even dispersed manner to achieve a bean contact surface area of > 90% in an enclosed fluid bed where no steam is
  • vent vapors are
  • beans used to create the pre-soak quenching solution are not the beans that are use in the roasting.
  • the roasted beans are fully air-dried and cooled they are ground to
  • HPLC analysis showed that the new beverage contains over 80% of phenolic acid content, representing a 200% chlorogenic acid content over that of the control of the same roast. Further analysis from UV absorbance indicated a presence of additional antioxidant compounds that may have been captured from the volatile vapors further research needs to be conducted to characterize these compounds and determine their antioxidant activities.
  • the powder from the preceding examples can be sold as coffee powder for brewing, instant coffee, or can be brewed and sold as a ready-to-drink coffee
  • the resulting product can be taken as a food or functional food by a human
  • beverage product can be produced by a very simple variation of conventional coffee
  • roasting methods In addition, an end product which is healthier and not much more
  • the present method yields a product which is in no
  • roast coffee provides an end product that has increased stability through a reduction in oxidation potential. Reducing the oxidizing potential of the beverage
  • substrate ' allows a product to maintain its freshness, taste profile, and other product characteristics for a longer duration than would be achieved through conventional processing methods.
  • the processes of the present invention represent significant departures from
  • roasted and may or may not be quenched with water whereas the end product of the present invention achieves a chemical profile of increased amounts of phenolic acids and other beneficial compounds which is different from existing roasted coffee brews.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention concerne un procédé pour améliorer la teneur en polyphénoliques de boissons brassées à partir d'un substrat de boisson traité, contenant des polyphénoliques. Ce procédé consiste à pré-tremper un substrat (grains de café, par exemple) avant leur torréfaction puis à tremper le substrat après traitement avec le liquide dans lequel le substrat a été d'abord « pré-trempé ». Les boissons produites à partir du substrat traité présentent une teneur en polyphénoliques sensiblement augmentée par rapport au substrat de boisson traité de manière traditionnelle de la même nature et ayant subi le même traitement.
PCT/US2002/035053 1999-12-21 2002-10-31 Procede d'amelioration post-traitement de la teneur en composes benefiques dans des boissons contenant naturellement ces derniers Ceased WO2003037097A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
US10/493,780 US20040265452A1 (en) 1999-12-21 2002-10-31 Application under the patent cooperation treaty
US10/962,758 US7713566B2 (en) 1999-12-21 2004-10-12 Method for enhancing post-processing content of beneficial compounds in beverages
US12/749,163 US8357419B2 (en) 1999-12-21 2010-03-29 Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same
US13/741,663 US20130129882A1 (en) 1999-12-21 2013-01-15 Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same
US14/486,700 US10080376B2 (en) 1999-12-21 2014-09-15 Method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same
US16/118,160 US20190133146A1 (en) 1999-12-21 2018-08-30 Method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/001,928 2001-10-31
US10/001,928 US6723368B1 (en) 1999-12-21 2001-10-31 Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same

Related Parent Applications (2)

Application Number Title Priority Date Filing Date
US09/843,543 Continuation-In-Part US20020160067A1 (en) 1999-12-21 2001-04-25 Therapeutic preparation and method for producing a therapeutic preparation using coffee beans as a substrate
US10/001,928 Continuation-In-Part US6723368B1 (en) 1999-12-21 2001-10-31 Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same

Related Child Applications (3)

Application Number Title Priority Date Filing Date
US10/493,780 A-371-Of-International US20040265452A1 (en) 1999-12-21 2002-10-31 Application under the patent cooperation treaty
US10493780 A-371-Of-International 2002-10-31
US10/962,758 Continuation-In-Part US7713566B2 (en) 1999-12-21 2004-10-12 Method for enhancing post-processing content of beneficial compounds in beverages

Publications (1)

Publication Number Publication Date
WO2003037097A1 true WO2003037097A1 (fr) 2003-05-08

Family

ID=21698466

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2002/035053 Ceased WO2003037097A1 (fr) 1999-12-21 2002-10-31 Procede d'amelioration post-traitement de la teneur en composes benefiques dans des boissons contenant naturellement ces derniers

Country Status (1)

Country Link
WO (1) WO2003037097A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10080376B2 (en) 1999-12-21 2018-09-25 Oncology Sciences Corporation Method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same
US20190133146A1 (en) * 1999-12-21 2019-05-09 Loretta Zapp Method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4156031A (en) * 1975-07-07 1979-05-22 General Foods Corporation Stabilization of purified coffee oil
US4328255A (en) * 1971-02-10 1982-05-04 Studiengesellschaft Kohle M.B.H. Method of extracting coffee oil containing aroma constituents from roasted coffee
US6093436A (en) * 1998-02-04 2000-07-25 Nestec S.A. Beverage antioxidant system

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4328255A (en) * 1971-02-10 1982-05-04 Studiengesellschaft Kohle M.B.H. Method of extracting coffee oil containing aroma constituents from roasted coffee
US4156031A (en) * 1975-07-07 1979-05-22 General Foods Corporation Stabilization of purified coffee oil
US6093436A (en) * 1998-02-04 2000-07-25 Nestec S.A. Beverage antioxidant system

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10080376B2 (en) 1999-12-21 2018-09-25 Oncology Sciences Corporation Method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same
US20190133146A1 (en) * 1999-12-21 2019-05-09 Loretta Zapp Method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same

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