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Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same

a post-processing content and beneficial compound technology, applied in the field of nutritional supplements, can solve problems such as significant loss of beneficial compounds

Inactive Publication Date: 2005-01-06
ONCOLOGY SCI CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This clearly represents a significant loss of beneficial compounds.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Raw green coffee beans are pre-soaked in water for 3 hours at 75 deg C. 1000 grams of green beans soaked in 2000 mls of water. 1000 mls of pre-soak solution (water used for pre-soaking) was retained after beans are removed from water for roasting. 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 period of approximately 15-18 minutes.

[0018] At the conclusion of the roast, the beans are dropped into a container and immediately quenched with 150 mls of the pre-soak solution. The roasted beans are then ground to a powder and brewed with hot water to produce a coffee beverage.

[0019] Chemical analysis showed that the new beverage contains over 20%-65% of the pre-roasted phenolic acid content, specifically representing chlorogenic acid content at 40%-150% (depending on degree of roast—bigger increase with darker roast) over that in traditional roasted coffee of a similar roast color;

example 2

[0020] Raw green coffee beans are pre-soaked in water for 3 hours at 80 deg C. 1000 grams of green beans soaked in 2000 mls of water. 1000 mls of pre-soak solution was obtained Pre-soak water is collected for later quenching step. 1400 grams of regular green beans are roasted in a traditional manner. Upon completion of the roast the beans are split into a control and an experimental group and subsequently quenched with either 150 mls of water (control) or 150 mls of the pre-soak solution that has been previously collected from green beans. (experimental). 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 then ground to a powder and brewed with hot water to produce a coffee beverage.

[0021] Chemical analysis showed that the new beverage contains over 20%-70% of phenolic acid content, representing a 40% -200% chlorogenic acid content over that of the control of the same roast.

example 3

[0022] Raw green coffee beans are pre-soaked in water for 3 hours at 80 deg C. 1000 grams of green beans soaked in 2000 mls of water. 1000 mls of pre-soak solution was obtained. Pre-soak water is collected for later quenching step. A portion of the pre-soak water is collected and freeze dried to be used as a fortifying ingredient in the pre-soak quench. 1400 grams of regular green beans are roasted in a traditional manner. Upon completion of the roast the beans are split into a control and an experimental group and subsequently quenched with either 150 mls of water (control) or 150 mls of the pre-soak which has been fortified with 10 grams of freeze dried pre-soak. All pre-soak solution has been previously collected and / or collected and freeze dried from green beans. (experimental). 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 then ground to a powder and brewed with hot water to produce a coffee ...

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PUM

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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.

Description

[0001] This is a continuation-in-part of U.S. application, Ser. No. 10 / 001,928 which was a continuation-in-part of U.S. application, Ser. No. 09 / 843,543 which was a continuation-in-part of U.S. application Ser. No. 09 / 481,279, which, in turn, was a continuation-in-part of U.S. application Ser. No. 09 / 468,560, filed on Dec. 21, 1999, from all of which priority is claimed under 35 U.S.C. §120.BACKGROUND OF THE INVENTION [0002] 1. Field of The Invention [0003] The present invention relates to nutritional supplements. [0004] 2. Background Information [0005] Recent research indicates that polyphenols in fruits, vegetables, common beverages and plants possess the capacity for diversified, beneficial pharmacological activities. It is widely accepted that these compounds, recently dubbed “vitamin P”, possess a wide range of beneficial pharmacological activities which include stabilizing capillary wall tissues, maintaining proper permeability and flexibility of capillaries, and preventing ca...

Claims

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Application Information

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IPC IPC(8): A23F5/02A23F5/04A23F5/14A23F5/26A61K36/74
CPCA23F5/02A23F5/04A61K36/74A23F5/267A23F5/14
Inventor ZAPP, LORETTA M.SLAGA, THOMASZHAO, JIFULANGE, MARK
Owner ONCOLOGY SCI CORP
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