Coffee berry whole press juice

Abstract

To provide a consumer product derived from whole coffee berries comprising natural components such as caffeine, chlorogenic acid (CGA), and terpenes.SOLUTION: The inventors have discovered that coffee berry juice made from whole coffee berries can produce a unique taste and chemical profile compared to coffee and coffee berry extract products. The disclosed invention is directed to a coffee berry juice product and a method of making a coffee berry juice product. A particularly preferred method involves the use of whole coffee berries enriched in caffeine, chlorogenic acids and terpenes.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] This application was filed on September 18, 2020, and claims priority to and benefit of U.S. Provisional Application No. 62 / 902,053, filed on September 18, 2019, which is incorporated herein by reference in its entirety.

[0002] background Coffee cherries, commonly called coffee berries, are small, round, grape-sized fruits that grow in clusters along the branches of coffee plants. They mature from green to deep red, or sometimes yellow-red. The skin is smooth, firm, and glossy, with a bitter taste, while the flesh is very sweet, soft, and juicy, with a blend of watermelon, hibiscus, berry, raspberry, and cranberry aromas. At the center of the fruit are two blue-green seeds, which are the fresh form of the coffee bean.

[0003] Coffee berries belong to the Rubiaceae family and the genus Coffea. There are many different species of coffee berry plants, but the two main ones grown commercially today are the Arabica coffee plant (Coffea arabica), known simply as Arabica coffee, and the Robusta coffee plant (Coffea canephora), known as Robusta coffee. There are over 100 varieties of Arabica coffee, which account for the majority of coffee production in the world today. Robusta coffee has a higher caffeine content and a more bitter taste, and is primarily used in blends or instant coffee.

[0004] The coffee plant is commonly used to produce coffee by roasting and processing its seeds. The pulp of the coffee berry can be juiced and combined with other fruit juices or water, or even processed into a beverage powder. The roasted seeds can also be ground and used to flavor ice cream, baked goods, and chocolate, and the leaves of the coffee berry plant can be dried and steeped to produce a slightly caffeinated tea. While the pulp and skin of the coffee berry are discarded during the coffee production process, they are often reused as fertilizer and livestock feed. Widely recognized as a superfruit, coffee berries are now more commonly found as ingredients in nutritional supplements, beauty products, essential oils, and other stimulating beverages. Coffee berries are highly perishable and must be used within a few days of harvest. However, there are no known products, particularly consumer juice products, that use all of the aforementioned various parts of the coffee berry to create a final juice product. Non-limiting examples of final products include beverages such as juices, juice drinks, teas, rehydration drinks, sparkling drinks, and smoothies. [Background technology]

[0005] U.S. Patent No. 6,572,915 describes a method for enriching fruit products and coffee with beneficial agents present in processing waste products such as peels, kernels, and coffee cherries. The waste products are dried and extracted with a suitable organic solvent and / or water. The extracts are dried and purified as needed and incorporated into foods corresponding to the waste products, such as fruit processing waste extracts, which can be combined with fruit juices, canned or frozen fruit, and coffee cherry extracts, which can be combined with ground or freeze-dried coffee. U.S. Patent No. 6,572,915 is directed to producing extracts to increase the antioxidant content of the final end product.

[0006] EP 1863354 teaches the use of coffee berries to produce caffeinated beverage formulations, wherein the beverage contains a caffeine level ranging from about 0.07 to about 0.30 mg / ml, is optically clear, and has added flavor; wherein the beverage contains an extract derived from at least one member of the group consisting of coffee cherry husk and coffee cherry pulp; wherein the extract is in the range of about 5 to 30% based on a standardized extract of the beverage; wherein at least a portion of the caffeine is derived from the extract; wherein optical clarity is measured by a haze value of at least about less than 10; and wherein at least a portion of the added flavor is derived from flavor recovered from the extract. However, the caffeine levels set forth in EP 1863354 do not use whole coffee berries and therefore do not provide a caffeine level in the final product high enough to provide a beverage product with a high level of caffeine that provides physiological benefits.

[0007] WO 2004 / 98320 describes methods for isolating nutrients from coffee cherries or for producing food products containing coffee cherries or parts thereof (FIG. 3). Coffee cherries are particularly preferred because they contain very low concentrations of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and / or vomitoxins (DON, deoxynivalenol). However, WO 2004 / 98320 requires the use of solvents to extract the desired components from the coffee cherries. Summary of the Invention [Problem to be solved by the invention]

[0008] There is a need for consumer products derived from the whole coffee berry that contain natural components such as caffeine, chlorogenic acid (CGA), and terpenes. [Means for solving the problem]

[0009] overview The present disclosure relates to juices, juice products, and methods for producing juices or juice products. Particularly preferred juices are derived from whole coffee berries. Particularly preferred juice products include juices derived from whole coffee berries. Particularly preferred methods include whole coffee berries with enhanced concentrations of caffeine, CGAs, and terpenes.

[0010] In one aspect of the present inventive subject matter, a method for producing a juice product includes a step in which coffee berries are included in the juice product, preferably as a primary ingredient. The coffee berries may be washed, and it is generally preferred to contact the coffee berries with a solution to reduce browning. Even more particularly preferred is that the juice product be a beverage, and it is envisioned that suitable beverages include juices and / or carbonated beverages.

[0011] In another aspect of the present subject matter, a method for providing a nutrient-rich form of coffee berry juice from a coffee plant may include one step in which coffee berries are provided and pulverized. In another step, whole coffee berries are used to form a coffee berry. This process, unlike an extract, provides a process in which the chemical profile of the coffee berry juice contains a chemical profile that matches that of the whole coffee berry, rather than being enriched for one particular nutritional fraction.

[0012] In yet another aspect of the inventive subject matter, a food product comprises a coffee berry juice or juice product derived from coffee berries according to the present disclosure. The food product may consist essentially of a coffee berry juice or juice product derived from coffee berries. Alternatively, the food product may comprise a coffee berry juice or juice product derived from coffee berries and additional components or ingredients from other sources. The food product may be a solid food, a semi-solid food, a liquid food, a frozen food, a drink, or a beverage. [Brief explanation of the drawings]

[0013] BRIEF DESCRIPTION OF THE DRAWINGS [Figure 1] 1 is a flowchart of an example coffee berry juice production process. [Figure 2] 1 is a chromatograph showing the volatiles of coffee berry juice with and without direct steam injection (DSI) pasteurization treatment. DETAILED DESCRIPTION OF THE INVENTION

[0014] Detailed Description The inventors have discovered that coffee berry juice made from whole coffee berries can produce a unique taste and chemical profile compared to coffee and coffee berry extract products.

[0015] definition The term "juice product," as used herein, refers to a beverage product made from juice or a combination of juice and water or other components for human and / or animal nutrition, health maintenance, health improvement, and / or recreational purposes. Particularly preferred juice products include those for human consumption. "Juice" refers to a liquid naturally found in plant material, or a diluted form of such a liquid. Juice, as used herein, is not produced by solubilizing plant material. An "extract" is a substance extracted or forcibly removed from plant material through means such as heat, chemicals, or high pressure. An extract may be in a liquid, but it is not naturally found in the plant's liquid form, but rather is a combination of chemical components not naturally found in the plant's liquid.

[0016] As used herein, the term "coffee berry" refers to the fruit of the coffee plant (Coffea species) in which the exocarp and outer mesocarp (i.e., the pulp) are arranged to surround the inner mesocarp (i.e., the mucilage) and endocarp (i.e., the shell), which in turn surround the seed (i.e., the bean). Thus, the term coffee berry specifically refers to the entire coffee berry, which may or may not include the berry stem.

[0017] The term "ripe coffee berry" refers to a coffee berry that has reached a stage of ripeness, which is detectable by its substantial red color. This is in contrast to sub-ripe coffee berries, which are green. Viewed from another perspective, a ripe coffee berry generally has complete or near complete (at least 95% of the berry) red (or sometimes yellow) color. Thus, sub-ripe coffee berries will typically exhibit at least some green color (at least 5%, more usually at least 10%).

[0018] As used herein, the term "nutrient" refers to a compound or mixture of compounds that, when ingested, provides a nutritional benefit to a human ingesting the compound or mixture of compounds. Thus, as used herein, the term nutrient specifically includes compounds or mixtures of compounds that provide energy through metabolism of the compound or mixture of compounds (e.g., polysaccharides), interact with and regulate, and preferably stimulate, the nervous and / or immune systems (e.g., caffeine), or provide a protective function (e.g., polyphenols as antioxidants).

[0019] As used herein, the term "polyphenol" refers to a diverse group of compounds produced by plants, in which the compounds contain a phenolic ring to which at least one OH group, more typically at least two OH groups, are covalently attached. For example, representative polyphenols include ellagic acid, tannic acid, vanillin, caffeic acid, CGA, ferulic acid, catechins (e.g., epicatechin gallate, epigallocatechin), flavonols (e.g., anthocyanidins, quercetin, kaempferol), and various other flavonoids, as well as their glycosides and depsides. Furthermore, contemplated polyphenols may also be in the form of oligomers or polymers (e.g., oligomeric proanthocyanidins or condensed tannins).

[0020] The term "about" is used in conjunction with numerical values ​​to include normal variations in measurements expected by one of ordinary skill in the art and is understood to have the same meaning as "approximately" and to cover typical tolerances, such as ±10% of the stated value. The term "about" also encompasses amounts that vary due to differences in equilibrium conditions of a composition resulting from a particular initial composition. Whether or not modified by the term "about," the claims include equivalents to numerical quantities.

[0021] Coffee berry juice and juice products Described herein are coffee berry juices derived from whole coffee berries and juice products comprising coffee berry juice. Note that the coffee berry juice may be a finished, semi-finished, or intermediate juice product. Alternatively, the coffee berry juice may be a final, drinkable, ready-to-consume juice product. The juice product may consist essentially of the coffee berry juice. Alternatively, the juice product may include the coffee berry juice and additional components that are different from and / or not derived from the coffee berry juice.

[0022] In some embodiments, the juice product comprises coffee berry juice derived from whole coffee berries. In particular embodiments, the coffee berries are selected from the group including Coffea arabica or derivatives thereof, Coffea canephora or derivatives thereof, and combinations thereof. In embodiments in which C. canephora is used, the coffee berry is selected from the group including, but not limited to, Crassifolia, gossweileri, hiernii, hinaultii, kouilouensis, laurentii, maclaudii, muniensis, nganda, oligoneura, opaca, robusta, sankuruensis, sankuruensis, stuhlmannii, trillesii, ugandae, welwitschii, wildemanii, and combinations thereof. Additionally, if the juice product contains coffee berries of the Coffea arabica species, the coffee berries may include, but are not limited to, acaqua, amarelle, Anacafe, angustifolia, Batian, Bourbon Mayaguez, and Bourbon Mayaguez.Mayaguez 71, Bourbon, Brevistipulata, Bullata, Casiopea, Catimor 129, Catimor, Catisic, Catuai, Catuey, Caturra, Centroamericano, Columnaris, Costa Rica 95, Cuscatleco, Erecta, Evaluna, Fronton, Geisha (Panama), H3, Harrar Rwanda, IAPAR 59, Ihcafe 90, Jackson 2 / 1257, Java, K7, KP423, lempira, Limani, lobata, longistipulata, Maragogipe, Marsellesa, Mibiriza, Milenio, Mokka, monosperma, Mundo Maya, Mundo Novo, Murta Laliere pendula, Nayarita, Nemaya, Nyasaland, Obata Rojo Rojo, Oro Azteca, Pacamara, Pacas, Pache, Parainema, Polysperma, Pop3303 / 21, Pubescens, Purpurascens, RABThe coffee berry variety may be selected from varieties including C15, Rotundifolia, Ruiru 11, SL14, SL28, SL34, Starmaya, Straminea, Sundana, T5175, T5296, T8667, Tekisic, Tupey, Typica, Variegate, Venecia, Villa Sarchi, and combinations thereof. It should be understood that a skilled artisan can blend coffee berries of various varieties and families to achieve different taste profiles. Using a single coffee berry variety or a combination of coffee berry varieties can result in different chemical profiles depending on the desired final coffee juice product.

[0023] In other related embodiments, the juice product may optionally include citrus juice and / or organic acids added during the production of coffee berry juice, where the citrus juice and / or organic acids include a pH adjuster selected from the group consisting of orange juice, lemon juice, lime juice, clementine juice, citron juice, tangerine juice, malic acid, citric acid, and combinations thereof. In embodiments including or excluding tropical fruit juices, as described below, the juice product may also include citrus juice and / or organic acids.

[0024] In embodiments that include or exclude citrus fruits or organic acids, the juice product may also include tropical fruit juice. In these exemplary embodiments, the tropical fruit juice includes acerola juice, acerola puree, and an enzymatic oxidative modifier selected from the group consisting of ascorbic acid, citric acid, acetic acid, and combinations thereof. In embodiments utilizing acerola, the acerola may include, but is not limited to, varieties such as B-17, Dwarf, Florida Sweet, Manoa Sweet, Beaumont, Haley, Hawaiian Queen, Maunawili, Red Jumbo, Rehnborg, Tropical Ruby, and combinations thereof.

[0025] In some of the exemplary embodiments described above, the juice product will have a caffeine content of at least about 100 mg / L, or about 200 mg / L, or about 300 mg / L, or about 400 mg / L, or about 500 mg / L. In related embodiments, the juice product's chemical profile will include a caffeine content of from about 500 mg / L to about 7,000 mg / L, or from about 750 mg / L to about 6,000 mg / L, or from about 1,000 mg / L to about 5,000 mg / L, or from about 1,200 mg / L to about 4,000 mg / L, or from about 1,400 mg / L to about 3,000 mg / L, or from about 1,600 mg / L to about 2,600 mg / L. In some embodiments, the caffeine content of the juice product is from about 100 mg / L to about 2,600 mg / L, from about 300 mg / L to about 2,600 mg / L, from about 500 mg / L to about 2,600 mg / L, from about 700 mg / L to about 2,600 mg / L, from about 900 mg / L to about 2,600 mg / L, from about 1,100 mg / L to about 2,600 mg / L, from about 1,300 mg / L to about 2,600 mg / L, or from about 1,500 mg / L to about 2,500 mg / L. In some embodiments, the caffeine content of the juice product is from about 4,500 mg / L to about 7,000 mg / L, from about 5,000 mg / L to about 7,000 mg / L, from about 5,500 mg / L to about 7,000 mg / L, from about 6,000 mg / L to about 7,000 mg / L, or from about 6,500 mg / L to about 7,000 mg / L.

[0026] In other related embodiments, the juice product comprises juice not from concentrate. In these exemplary embodiments, the juice product comprises a chlorogenic acid (CGA) content of from about 100 mg / L to about 24,000 mg / L, or from 350 mg / L to about 24,000 mg / L, or from about 300 mg / L to about 20,000 mg / L, or from about 500 mg / L to about 15,000 mg / L, or from about 1,000 mg / L to about 10,000 mg / L, or from about 2,000 mg / L to about 8,000 mg / L, or from about 3,000 mg / L to about 6,000 mg / L, or from about 4,000 mg / L to about 5,000 mg / L. In some embodiments, the juice product comprises a chlorogenic acid (CGA) content of from about 10,000 mg / L to about 30,000 mg / L, or from about 12,000 mg / L to about 28,000 mg / L, or from about 14,000 mg / L to about 26,000 mg / L, or from about 16,000 mg / L to about 24,000 mg / L, or from about 18,000 mg / L to about 22,000 mg / L. In other related embodiments, the juice product will comprise a CGA content of from 550 mg / L to 24,000 mg / L, or from 350 mg / L to 12,000 mg / L. In other related embodiments, the juice product will have a caffeine content of about 160 mg / L to about 5,500 mg / L, or about 500 mg / L to about 5,000 mg / L, or about 750 mg / L to about 4,000 mg / L, or about 1,000 mg / L to about 3,000 mg / L, or about 1,500 mg / L to about 3,000 mg / L, or about 2,000 mg / L to about 3,000 mg / L. In other related embodiments, the juice product will have a caffeine content of 250 mg / L to 5,500 mg / L, or 160 mg / L to 3,500 mg / L. In similar embodiments, the CGA content is calculated based on 5-O-caffeoylquinic acid (5-CQA) levels. In these particular embodiments, the juice product will have a 5-CQA content of 350 mg / L to 24,000 mg / L. In other related embodiments, the juice product will have a 5-CQA content of 550 mg / L to 24,000 mg / L or 350 mg / L to 12,000 mg / L. In other preferred embodiments, the CGA content in the juice product is 80-90% 5-CQA of the total CGA content.

[0027] In these related embodiments including juice not from concentrate, the juice product may have a final formulation comprising about 30% to about 100% coffee berry juice of the final juice product. In other related embodiments, the juice product will comprise between 0% and 50% citrus juice and / or organic acids of the coffee berry juice component. In other related embodiments, the juice product will comprise between 0% and 70% tropical fruit juice of the coffee berry juice component. In other related embodiments, the juice product will comprise between 2% and 15% tropical fruit juice of the juice product.

[0028] In some related embodiments, the non-from-concentrate juice product has a Brix value of about 3° to about 25°, or about 4° to about 20°, or about 5° to about 18°, or about 6° to about 16°, or about 7° to about 14°, or about 8° to about 12°, or about 9° to about 12°, or about 10° to about 12°, or about 9° to about 10°. In certain embodiments, the Brix value of the juice product is about 12° sugar equivalents or less, about 11° sugar equivalents or less, about 10° sugar equivalents or less, or about 9° sugar equivalents or less, or about 8° sugar equivalents or less, or about 7° sugar equivalents or less, or about 6° sugar equivalents or less, or about 5° sugar equivalents or less.

[0029] In other related embodiments, the juice product will include whole coffee berries that have been pre-treated with 0.5% and 2% tropical fruit juice prior to forming the coffee berry juice. In these embodiments, the juice product may include such additional juice components.

[0030] In some embodiments, the juice product comprises a juice from concentrate, which may be produced by a process involving removing water from a non-concentrate juice product, thereby achieving a higher concentration in the range of about 1.5 to about 6 times higher than the non-concentrate juice product. In related embodiments, the coffee berry juice from the concentrate will comprise a CGA content of from about 800 mg / L to about 96,000 mg / L, from about 2,000 mg / L to about 90,000 mg / L, from about 5,000 mg / L to about 80,000 mg / L, from about 7,000 mg / L to about 70,000 mg / L, from about 9,000 mg / L to about 65,000 mg / L, from about 12,000 mg / L to about 60,000 mg / L, from about 15,000 mg / L to about 50,000 mg / L, from about 17,000 mg / L to about 40,000 mg / L, or from about 20,000 mg / L to about 30,000 mg / L. In other related embodiments, the juice product will comprise a CGA content of from about 1,200 mg / L to about 192,000 mg / L, from about 2,000 mg / L to about 180,000 mg / L, from about 4,000 mg / L to about 160,000 mg / L, from about 6,000 mg / L to about 160,000 mg / L, from about 8,000 mg / L to about 120,000 mg / L, from about 10,000 mg / L to about 100,000 mg / L, from about 20,000 mg / L to about 90,000 mg / L, from about 30,000 mg / L to about 80,000 mg / L, or from about 40,000 mg / L to about 60,000 mg / L. In similar embodiments, the CGA content is calculated based on the 5-O-caffeoylquinic acid (5-CQA) level. In certain of these embodiments, the juice product will have a 5-CQA content of 800 mg / L to 96,000 mg / L. In other related embodiments, the juice product will have a 5-CQA content of 1,200 mg / L to 192,000 mg / L. In other embodiments, the CGA content in the coffee berry juice is 80-90% 5-CQA of the total CGA content.

[0031] In other related embodiments of the juice product from the coffee berry-derived concentrate, the juice product from the concentrate will have a caffeine content of 350 mg / L to 28,000 mg / L. In other related embodiments, the juice product will have a caffeine content of 625 mg / L to 44,000 mg / L. In embodiments, the caffeine content is at least about 350 mg / L, at least about 1,000 mg / L, at least about 2,000 mg / L, at least about 3,000 mg / L, at least about 4,000 mg / L, or at least about 5,000 mg / L. In related embodiments, the chemical profile of the juice product will include a caffeine content of from about 350 mg / L to about 28,000 mg / L, or from about 1,000 mg / L to about 25,000 mg / L, or from about 2,000 mg / L to about 20,000 mg / L, or from about 3,000 mg / L to about 15,000 mg / L, or from about 4,000 mg / L to about 12,000 mg / L, or from about 5,000 mg / L to about 10,000 mg / L, or from about 7,000 mg / L to about 10,000 mg / L, or from about 8,000 mg / L to about 10,000 mg / L. In some embodiments, the juice product has a caffeine content of about 620 mg / L to about 44,000 mg / L, about 2,000 mg / L to about 44,000 mg / L, about 5,000 mg / L to about 44,000 mg / L, about 10,000 mg / L to about 44,000 mg / L, about 15,000 mg / L to about 44,000 mg / L, or about 19,000 mg / L to about 44,000 mg / L.

[0032] In some related embodiments, the juice product from the concentrate has a Brix value of about 20° to about 65°, or about 25° to about 60°, or about 30° to about 55°, or about 35° to about 55°, or about 40° to about 50°. In certain embodiments, the Brix value of the juice product is about 65° sugar equivalents or less, or about 60° sugar equivalents or less, or about 55° sugar equivalents or less, or about 50° sugar equivalents or less, or about 45° sugar equivalents or less, or about 40° sugar equivalents or less.

[0033] In these related embodiments including juice from concentrate, the juice product has a final formulation comprising about 1% to about 100% coffee berry juice of the juice product. In other related embodiments, the juice product will comprise between 0% and 50% citrus juice and / or organic acids of the juice product. In related embodiments, the citrus juice is between 0% and 2% of the juice product. In other related embodiments, the juice product will comprise between 0% and 70% tropical fruit juice of the juice product. In other related embodiments, the juice product will comprise between 2% and 15% tropical fruit juice of the juice product. In other related embodiments, the juice product will comprise whole coffee berries that have been pre-treated with 0.5% and 2% tropical fruit juice prior to forming the coffee berry juice.

[0034] Coffee berry juice and juice product manufacturing Harvesting / Drying In one exemplary aspect of the present inventive subject matter, whole, undamaged, subripe (e.g., semi-ripe or nearly ripe) coffee berries are harvested. It is generally contemplated that the subripe coffee berries may be derived from a variety of sources, and the particular use of the subripe coffee berries will, at least in part, determine the particular source. However, in some preferred embodiments, the subripe coffee berries are preferably derived from a single coffee species, such as Coffea arabica, cultivated under similar growing conditions (e.g., shade-grown). Furthermore, it should be understood that the degree of maturity may vary significantly, depending on the particular product or use of the coffee berries. In still further contemplated aspects, unripe coffee berries, or any reasonable mixture of berries of various degrees of maturity, may be used. Furthermore, ripe coffee berries may also be used. While not limiting to the present inventive subject matter, it is generally preferred to wash the coffee berries with water or other aqueous solution to remove soil particles and other debris before drying.

[0035] Reference is now made to FIG. 1 , which illustrates a process flow for preparing coffee berry juice. In one example embodiment, coffee berries are harvested (100). It should be understood that the level of ripeness results in varying moisture levels in the coffee berries. For example, if the coffee berries are substantially red, the moisture content of the coffee berries will be significantly higher than less ripe (green) coffee berries. Once harvested, the coffee berries are then washed to remove exterior dirt and debris from the coffee berries.

[0036] Coffee berries of the Coffea arabica species, the Coffea canephora species, or combinations thereof are within the scope of the present disclosure. Coffee berries from the Coffea arabica species are used, with varieties such as Crassifolia, gossweileri, hiernii, hinaultii, kouilouensis, laurentii, maclaudii, muniensis, nganda, oligoneura, opaca, robusta, sankuruensis, sankuruensis, stuhlmannii, trillesii, ugandae, welwitschii, wildemanii, and combinations thereof being within the scope of the present disclosure. If arabica coffee berries are desired, these berries may include, but are not limited to, acaqua, amarelle, Anacafe, angustifolia, Batian, Bourbon Mayaguez, Bourbon Mayaguez, Bourbon, brevistipulata, bullata, Casiopea, Catimor, Catimor, Catisic, Catuai, catuey, catura, Centroamericano, columnaris, and Costa Rica.Rica 95, Cuscatleco, erecta, Evaluna, Fronton, Geisha (Panama), H3, Harrar Rwanda, IAPAR 59, Ihcafe 90, Jackson 2 / 1257, Java, K7, KP423, lempira, Limani, lobata, longistipulata, Maragogipe, Marsellesa, Mibiriza, Milenio, Mokka, monosperma, Mundo Maya, Mundo Novo Novo, Murta Laliere pendula, Nayarita, Nemaya, Nyasaland, Obata Rojo, Oro Azteca, Pacamara, Pacas, Pache, Parainema, Polysperma, Pop3303 / 21, Pubescens, Purpurascens, RAB It may also be from varieties including C15, Rotundifolia, Ruiru 11, SL14, SL28, SL34, Starmaya, Straminea, Sundana, T5175, T5296, T8667, Tekisic, Tupey, Typica, Variegate, Venecia, Villa Sarchi, and combinations thereof.

[0037] Once the coffee berries are washed, they are treated (105) to prevent or reduce browning of the coffee berries. In an exemplary embodiment, the coffee berries are pretreated using a tropical fruit juice containing an enzymatic oxidative modifier, including, but not limited to, acerola juice, acerola puree, ascorbic acid, citric acid, acetic acid, and combinations thereof. While the use of tropical fruit and / or acids may be utilized to prevent browning of the coffee berries, other methods, such as blanching, may also be utilized.

[0038] In embodiments, when a tropical fruit juice or acid is used, the enzymatic oxidative modifier is present in the juice product at a concentration of from about 0.5% to about 5% by weight; alternatively, from about 0.5% to about 2% by weight; or alternatively, from about 0.5% to about 1% by weight, based on the weight of the juice product.

[0039] frozen Once treated with the enzymatic oxidative modifier, the coffee berries may optionally be frozen (110). During the freezing process, cell lysis occurs. During the freezing step (110), the coffee berries may be subjected to at least one and up to multiple freezing cycles. As ice crystals form during the freezing process, cells expand and contract during thawing, so the cell walls will eventually succumb and break as the sample is subjected to the process. In some example embodiments, freezing occurs at 0°F (-18°C). The freezing process may be used to improve juice yield.

[0040] acidification The coffee berries are then acidified (115); this step can be performed before or after grinding. Lemon juice (a high-acid food) lowers the pH to below 4.6 for food safety. In related examples, the use of acerola or other tropical fruit juice can be utilized for oxidative stability throughout the process. Pre- or post-grinding steps include concentrations such as 7% not-from-concentrate (NFC) lemon juice and 13.5% NFC acerola juice or puree. In other related embodiments, NFC lemon juice is used in a range of 0% to 12% (w / w). In at least this exemplary embodiment, the coffee berries are reduced to a pH of 4.1 or below. It should be understood that the pH level depends on the pH of the berries and the fineness of the grind (the finer the beans, the higher the pH). In some exemplary embodiments, the percentage of NFC lemon juice is approximately 7.0%. In other related embodiments, the NFC lemon juice is between 0% and 50%. In a related embodiment, the NFC acerola juice is used at a level between 0% and 70%. In a preferred embodiment, the level of NFC acerola juice is between 0% and 13.5% (w / w). In a more preferred embodiment, the NFC acerola juice is about 13.50%.

[0041] crushing The method for preparing a coffee juice product further includes a grinding (120) step. In this process step, coffee berries are ground to reduce the particle size of the berry skin, pulp, and beans, improving juice yield and the yield of active components such as polyphenols and caffeine. In one example embodiment, the coffee berries are milled or placed in a production-scale mill to reduce particle size. Once the coffee berry mixture is ground, the mixture may optionally include a pH adjustment to reach a pH of 4.1 or thereabouts. While not wishing to be bound by any methodology, the use of NFC citrus juice or acid is preferred. In one example embodiment, NFC lemon juice is utilized. Once ground, the coffee berry juice mixture may optionally be treated with an enzyme. This enzyme treatment is used to increase juice yield. Enzymes that can be used include, but are not limited to, pectinase and cellulase. In some example embodiments, the enzyme is added at about 0-250 ppm. In related embodiments, the yield will increase by between about 0% and 8%.

[0042] Compression filtration If the coffee berries undergo a grinding step, the ground, or at least anti-browning treated, coffee berry mixture is further pressed and filtered (125). The ground berries and juice mash are pressed to separate the juice from the solids. In a preferred embodiment, the filtered coffee berry juice has an average particle size of 5 micrometers or less.

[0043] Clarification The coffee berry juice may undergo a clarification step (130) in which the coffee berry juice is treated to reduce solids (turbidity) and reduce the beany flavor imparted by suspended solids. In one example embodiment, the clarification step includes a centrifugation step. One such example includes continuous centrifugation between 3,000 rpm and 18,000 rpm. In other related embodiments, the coffee juice undergoes a filtration process, such as vacuum filtration, microfiltration (0.2-5 micron), syringe filtration, and / or hydrofiltration. The clarification step (130) provides approximately a 10% reduction in caffeine levels, reduced turbidity by visual comparison, and reduced beany flavor by informal sensory evaluation.

[0044] pasteurization Once clarified, the juice alone or the juice product may be pasteurized (135). In one example process, the juice is heated under time and temperature conditions to achieve desired microbial commercial sterility. In one example embodiment, the coffee juice was batch pasteurized in bottles at 75°C for 10 minutes. In other related embodiments, the coffee juice is heat sterilized by direct steam injection at at least 130°C for 6 seconds. Once the coffee berry juice has been pasteurized, it may be frozen (145) for later use or placed in containers, totes, or tanks for use.

[0045] aseptic filling The coffee berry juice may be further placed in a disinfected / sterilized container under aseptic conditions (140), either alone or in combination with other ingredients, including water, juice, or additional components from other sources.

[0046] Reference is now made to Figure 2, where two chromatographs are shown. All samples in Figure 2 were analyzed using a volatile profile screening method using SPME-GC / MS. Coffee berry juice samples were compared with and without direct steam injection (DSI) and were vacuum cooled before packaging. Vacuum cooling allows bean-like flavors to evaporate off. In one example, coffee juice was vacuum cooled to 9°C.

[0047] As shown in Figure 2A, the DSI-treated sample is compared with the sample without DSI vacuum cooling (Figure 2B). The results show that the volatile profiles of the test samples under the two different treatments are generally consistent, except that the DSI-treated sample (2A) appears to have lost some of the highly volatile substances (i.e., alcohols and esters) such as green bean / bell pepper aroma compounds. More specifically, 2-pentylfuran, bean pyrazine (2-isopropyl-3-methoxy-pyrazine), and galbanum pyrazine (2-isobutyl-3-methoxy-pyrazine).

[0048] Reference is now made to Tables 2A and 2B, which include Examples 1-16, which show a comparison of various methods for producing coffee berry juice products. Each of the various methodologies is shown in Tables 2A and 2B. The results show the effect of juice yield based on berry type, acid treatment, berry percentage, heat treatment, and enzyme treatment on juice yield, caffeine concentration, and browning.

[0049] Foods and beverages containing coffee berry juice The coffee berry juice or coffee berry-derived juice products according to the present disclosure may themselves serve as a final food product to the consumer, or alternatively, may be used as a component or ingredient to be combined with other components or ingredients to produce a foodstuff, beverage, or final food product.

[0050] In some aspects, the present disclosure provides food products, such as foodstuffs or beverages, wherein the food product comprises a coffee berry juice or juice product described herein. In some embodiments, the beverage comprises the coffee berry juice of the present disclosure, wherein the coffee berries are sourced from Coffea arabica or Coffea canephora, and wherein the coffee berry juice is a juice not from a concentrate or a juice from a concentrate. Preferably, the coffee berry juice is from about 0.1% to about 100%, or from about 0.1% to about 50%, or from about 0.1% to about 40%, or from about 0.1% to about 30%, or from about 0.1% to about 20%, or from about 0.5% to about 40%, or from about 1% to about 30%, or from about 5% to about 20%, or from about 10% to about 15%, based on the total weight of the beverage. Beverages include, but are not limited to, fruit / vegetable juice drinks, fruit / vegetable smoothies, ready-to-drink coffee drinks, instant tea drinks, sparkling drinks, hydration or non-carbonated beverages such as water, diary drinks, cultured drinks such as yogurt, instant plant-based beverages, energy drinks or shots, foodservice beverage syrups, or other liquid or flowable food products.

[0051] In some embodiments, the food material comprises the coffee berry juice of the present disclosure, wherein the coffee berries are sourced from Coffea arabica or Coffea canephora, and wherein the coffee berry juice is a juice not from a concentrate or a juice from a concentrate. Preferably, the coffee berry juice is from about 0.1% to about 100%, or from about 1% to about 100%, or from about 5% to about 100%, or from about 10% to about 100%, or from about 20% to about 100%, or from about 0.1% to about 50%, or from about 0.1% to about 40%, or from about 0.1% to about 30%, or from about 0.1% to about 20%, based on the total weight of the food material. Foodstuffs include, but are not limited to, solid foods, semi-solid foods, puddings, functional gels such as squeeze pouches, energy bars or their binder phases, energy chews or gummies, energy drops, energy sprays, frozen popsicles, cakes, breads, muffins, or baked goods.

[0052] Table 1 further describes the uses and applications of the present coffee berry juice as a component of various foodstuff and beverage products.

[0053] [Table 1] [Example]

[0054] Example Certain embodiments of the present disclosure are further described with reference to the following examples, which are intended merely to illustrate the disclosure and are not intended to limit or restrict in any way the scope of the disclosure, nor should they be construed as providing conditions, parameters, reagents or starting materials that must be exclusively utilized in order to practice the techniques of the present disclosure.

[0055] Tables 2A and 2B include Examples 1-16 of coffee berry juice or juice products processed under various conditions. Example 1 shows a control coffee berry juice produced without any additional components, juice, or acid added thereto, and without heat / enzyme treatment. Examples 3-6 show juice products of 75% coffee berry with 25% acerola juice as an additional component. Examples 2 and 7-10 include juice products produced from 90% coffee berry with 10% lemon juice as an additional component. Examples 11-16 include juice products produced from 78% coffee berry with 2.4% lemon juice and 15.6% acerola juice as additional components. Optional treatments, such as enzyme treatment, heat treatment, or both, were used in the juice product production process. As shown in Examples 2, 5, and 11, it was surprisingly discovered that adding additional juice to coffee berries during production significantly improved the yield of the juice product compared to Example 1. It has also been found that the caffeine content of juice products can be improved by heat treatment.

[0056] Tables 3A and 3B include Examples 17-29. Examples 17-29 demonstrate the recirculating juice process (Examples 17-18) to alter juice yield. Recycling coffee berry juice did not increase caffeine yield. Furthermore, filtering reduces caffeine yield by approximately 9% and improves clarity. As shown in Example 19, the use of cellulase did not significantly change caffeine yield. Furthermore, Examples 20-29 demonstrate that using water instead of additional juice (acerola / lemon) has the same impact on caffeine levels (not specific to acerola). Maduro berries without a heat-soaking step have less caffeine than mixed berries. Maduro berries were also found to have lower Brix than mixed varieties.

[0057] [Table 2]

[0058] [Table 3]

[0059] [Table 4]

[0060] [Table 5]

[0061] Table 4A provides the amounts of various terpenes found in a sample of coffee berry juice compared to a sample of brewed coffee from a comparative study. Another comparison of coffee berry juice with a commercially available coffee berry extract obtained from Van Drunen Farms was also conducted (data not shown). The juice product from whole coffee berries was found to provide significantly increased terpene levels compared to beans, brewed coffee, or coffee berry extract. Table 4B provides the amounts of various terpenes detected in another sample of coffee berry juice compared to a sample of fresh orange juice. The coffee berry juice was found to have detectable amounts of α-pinene, β-pinene, myrcene, myrcene, limonene, and γ-terpinene. Surprisingly, the coffee berry juice may have approximately 0.60 ppm of β-pinene, which was not found in either the brewed coffee or the fresh orange juice.

[0062] [Table 6]

[0063] [Table 7]

[0064] The above specification, examples, and data provide a complete description of the manufacture and use of the composition of the invention. Since many embodiments of the invention can be made without departing from the spirit and scope of the invention, the invention resides in the claims hereinafter appended.

[0065] The following numbered paragraphs define further exemplary aspects and features of the present disclosure. 1. Juice products containing coffee berry juice extracted from whole coffee berries. 2. The juice product of paragraph 1, wherein the juice product further comprises citrus juice and / or organic acids. 3. The juice product of any one of paragraphs 1-2, wherein the juice product further comprises a tropical fruit juice. 4. The juice product of any one of paragraphs 1 to 3, wherein the caffeine content in the final juice product is at least about 500 mg / L. 5. The juice product of any one of paragraphs 1 to 3, wherein the caffeine content in the final juice product is about 500 mg / L to 7,000 mg / L. 6. The juice product according to any one of paragraphs 1 to 5, wherein the coffee berries are selected from the group consisting of Coffea arabica or derivatives thereof, Coffea canephora or derivatives thereof, and combinations thereof. 7. Robusta coffee tree (Coffea 7. The juice product of paragraph 6, wherein the canephora coffee berry is selected from the group consisting of Crassifolia, gossweileri, hiernii, hinaultii, kouilouensis, laurentii, maclaudii, muniensis, nganda, oligoneura, opaca, robusta, sankuruensis, sankuruensis, stuhlmannii, trillesii, ugandae, welwitschii, wildemanii, and combinations thereof. 8. Arabica coffee (Coffea arabica) berries include Acaqua, Amarelle, Anacafe 14, Angustifolia, Batian, Bourbon Mayaguez 139, Bourbon Mayaguez 71, Bourbon, Brevistipulata, Bullata, Casiopea, Catimor 129, Catimor, Catisic, Catuai, Catuey, Caturra, Centroamericano, Columnaris, Costa Rica Rica 95, Cuscatleco, erecta, Evaluna, Fronton, Geisha (Panama), H3, Harrar Rwanda, IAPAR 59, Ihcafe 90, Jackson 2 / 1257, Java, K7, KP423, lempira, Limani, lobata, longistipulata, Maragogipe, Marsellesa, Mibiriza, Milenio, Mokka, monosperma, Mundo Maya, Mundo Novo Novo, Murta Laliere pendula, Nayarita, Nemaya, Nyasaland, Obata Rojo, Oro Aztec7. The juice product of paragraph 6, wherein the juice is selected from the group consisting of Azteca, Pacamara, Pacas, Pache, Parainema, Polysperma, Pop3303 / 21, Pubescens, Purpurascens, RAB C15, Rotundifolia, Ruiru 11, SL14, SL28, SL34, Starmaya, Straminea, Sundana, T5175, T5296, T8667, Tekisic, Tupey, Typica, Variegate, Venecia, Villa Sarchi, and combinations thereof. 9. The juice product of any one of paragraphs 2-8, wherein the citrus juice and / or organic acid comprises a pH adjuster selected from the group consisting of orange juice, lemon juice, lime juice, clementine juice, citron juice, tangerine juice, malic acid, citric acid, and combinations thereof. 10. The juice product of any one of paragraphs 3 to 9, wherein the tropical fruit juice comprises acerola juice, acerola puree, and an enzymatic oxidative modifier selected from the group consisting of ascorbic acid, citric acid, acetic acid, and combinations thereof. 11. The juice product of paragraph 10, wherein the acerola is selected from the group consisting of B-17, Dwarf, Florida Sweet, Manoa Sweet, Beaumont, Haley, Hawaiian Queen, Maunawili, Red Jumbo, Rehnborg, Tropical Ruby, and combinations thereof. 12. The juice product of any one of paragraphs 1-11, wherein the juice product comprises juice that is not from concentrate. 13. The juice product of paragraph 12, wherein the juice product comprises a chlorogenic acid (CGA) content of from about 350 mg / L to about 24,000 mg / L. 14. The juice product of paragraph 12, wherein the juice product comprises a chlorogenic acid (CGA) content of from about 550 mg / L to about 24,000 mg / L or from about 350 mg / L to about 12,000 mg / L. 15. The juice product of paragraph 12, wherein the juice product comprises a caffeine content of from about 160 mg / L to about 5,500 mg / L. 16. The juice product of paragraph 12, wherein the juice product comprises a caffeine content of from about 250 mg / L to about 5,500 mg / L or from about 160 mg / L to about 3,500 mg / L. 17. The juice product of any one of paragraphs 1-11, wherein the juice product comprises juice from a concentrate. 18. The juice product of paragraph 17, wherein the juice product comprises a chlorogenic acid (CGA) content of from about 800 mg / L to about 96,000 mg / L. 19. The juice product of paragraph 17, wherein the juice product comprises a chlorogenic acid (CGA) content of from about 1,200 mg / L to about 192,000 mg / L. 20. The juice product of paragraph 17, wherein the juice product comprises a caffeine content of from about 350 mg / L to about 28,000 mg / L. 21. The juice product of paragraph 17, wherein the juice product comprises a caffeine content of from about 625 mg / L to about 44,000 mg / L. 22. The juice product of any one of paragraphs 1 to 16, wherein the juice product has a Brix value of from about 7° to about 25°. 23. The juice product of any one of paragraphs 1-11 and 17-22, wherein the juice product has a Brix value of from about 20° to about 75°. 24. The juice product of any one of paragraphs 1 to 23, wherein the coffee berry juice is from about 1% to about 100% of the juice product. 25. The juice product of any one of paragraphs 2 to 24, wherein the citrus juice and / or organic acids are from about 0% to about 50% of the juice product. 26. The juice product of any one of paragraphs 3 to 24, wherein the coffee berry juice is from about 0% to about 70% of the juice product. 27. The juice product of paragraph 26, wherein the tropical fruit juice is about 2% to about 15% of the juice product. 28. The juice product of any one of paragraphs 1 to 27, wherein the whole coffee berries are pretreated with about 0.5% to about 2% tropical fruit juice prior to forming the coffee berry juice. 29.a. Providing coffee berries obtained from whole coffee berries; b. grinding the coffee berries, thereby forming a juice product; A method for producing a juice product, comprising: 30. The method of claim 29, wherein the coffee berries are pretreated with tropical fruit juice. 31. The method of claim 30, wherein the coffee berries are pretreated with about 0.5% to about 2% tropical fruit juice. 32. The method of any one of paragraphs 29 to 31, wherein the juice product further comprises citrus juice and / or organic acids. 33. The method of any one of paragraphs 29 to 32, wherein the juice product further comprises a tropical fruit juice. 34. The method of any one of paragraphs 29 to 33, further comprising adding, prior to grinding, from about 0% to about 50% of the juice product citrus juice and / or organic acid, and from about 0% to about 70% of the juice product tropical fruit juice. 35. The method of any one of paragraphs 29 to 33, further comprising adding, after the grinding step, about 0% to about 50% citrus juice and / or organic acid to the juice product, and about 0% to about 70% tropical fruit juice to the juice product. 36. The method of any one of paragraphs 29, 34, or 35, further comprising heating the juice product at a temperature of about 100°F to about 200°F, wherein the heating step increases the caffeine yield of the juice product by at least about 5%, more preferably about 10%. 37. The method of any one of paragraphs 29 to 36, further comprising pressing the juice product. 38. The method of any one of paragraphs 29 to 37, further comprising clarifying the juice product. 39. The method of any one of paragraphs 37-38, further comprising heat pasteurizing the juice product. 40. The method of paragraph 39, further comprising aseptically filling the pasteurized juice product into a container. 41. The method of any one of paragraphs 29-38, further comprising aseptically filling the juice product into a container. 42. The method of any one of paragraphs 29-41, wherein the juice product comprises juice that is not from concentrate. 43. The method of paragraph 42, wherein the juice product comprises a chlorogenic acid (CGA) content of about 350 mg / L to about 24,000 mg / L. 44. The method of paragraph 42, wherein the juice product comprises a chlorogenic acid (CGA) content of about 550 mg / L to about 24,000 mg / L or about 350 mg / L to about 12,000 mg / L. 45. The method of paragraph 42, wherein the juice product comprises a caffeine content of about 160 mg / L to about 5,500 mg / L. 46. ​​The method of paragraph 42, wherein the juice product comprises a caffeine content of about 250 mg / L to about 5,500 mg / L or about 160 mg / L to about 3,500 mg / L. 47. The method of any one of paragraphs 29-41, wherein the juice product comprises juice from concentrate. 48. The method of paragraph 47, wherein the juice product comprises a chlorogenic acid (CGA) content of about 800 mg / L to about 96,000 mg / L. 49. The method of paragraph 47, wherein the juice product comprises a chlorogenic acid (CGA) content of about 1,200 mg / L to about 192,000 mg / L. 50. The method of paragraph 47, wherein the juice product comprises a caffeine content of from about 350 mg / L to about 28,000 mg / L. 51. The method of paragraph 47, wherein the juice product comprises a caffeine content of from about 625 mg / L to about 44,000 mg / L. 52. The method of any one of paragraphs 29 to 41, wherein the juice product comprises a caffeine concentration of about 160 mg / L to about 44,000 mg / L. 53. The method of any one of paragraphs 29 to 41 and 52, wherein the juice product comprises one or more terpenes selected from the group comprising α-pinene, β-pinene, myrcene, limonene, γ-terpinene, and combinations thereof.

Claims

1. A juice product comprising coffee berry juice extracted from whole coffee berries.

2. The juice product of claim 1 , wherein the juice product further comprises citrus juice and / or organic acids.

3. The juice product of any one of claims 1 to 2, wherein the juice product further comprises a tropical fruit juice.

4. 4. The juice product of claim 1, wherein the caffeine content in the juice product is from about 500 mg / L to about 7,000 mg / L.

5. 5. The juice product of any one of claims 1 to 4, wherein the coffee berries are selected from the group consisting of Coffea arabica or derivatives thereof, Coffea canephora or derivatives thereof, and combinations thereof.

6. 6. The juice product of claim 5, wherein the Robusta Coffea canephora coffee berries are selected from the group consisting of crassifolia, gossweileri, hiernii, hinaultii, kouilouensis, laurentii, maclaudii, muniensis, nganda, oligoneura, opaca, robusta, sankuruensis, sankuruensis, stuhlmannii, trillesii, ugandae, welwitschii, wildemanii, and combinations thereof.

7. The coffee berries of the arabica coffee tree (Coffea arabica) are: acaqua, amarelle, Anacafe 14, angustifolia, Batian, Bourbon Mayaguez 139, Bourbon Mayaguez 71, Bourbon, brevistipulata, bullata, Casiopea, Catimor 129, catimor, Catisic, Catuai, catuey, caturra, Centroamericano, columnaris, Costa Rica Rica 95, Cuscatleco, erecta, Evaluna, Fronton, Geisha (Panama), H3, Harrar Rwanda, IAPAR 59,Ihcafe 90, Jackson 2 / 1257, Java, K7, KP423, lempira, Limani, lobata, longistipulata, Maragogipe, Marsellesa, Mibiriza, Milenio, Mokka, monosperma, Mundo Maya, Mundo Novo, murta Laliere pendula, Nayarita, Nemaya, Nyasaland, Obata Rojo, Oro Aztec 6. The juice product of claim 5, wherein the juice is selected from the group consisting of Azteca, Pacamara, Pacas, Pache, Parainema, Polysperma, Pop3303 / 21, Pubescens, Purpurascens, RAB C15, Rotundifolia, Ruiru 11, SL14, SL28, SL34, Starmaya, Straminea, Sundana, T5175, T5296, T8667, Tekisic, Tupey, Typica, Variegate, Venecia, Villa Sarchi, and combinations thereof.

8. 8. The juice product of any one of claims 2 to 7, wherein the citrus juice and / or organic acid comprises a pH adjuster selected from the group consisting of orange juice, lemon juice, lime juice, clementine juice, citron juice, tangerine juice, malic acid, citric acid, and combinations thereof.

9. 9. The juice product of any one of claims 3 to 8, wherein the tropical fruit juice comprises acerola juice, acerola puree, and an enzymatic oxidative modifier selected from the group consisting of ascorbic acid, citric acid, acetic acid, and combinations thereof.

10. 10. The juice product of claim 9, wherein the acerola is selected from the group consisting of B-17, Dwarf, Florida Sweet, Manoa Sweet, Beaumont, Haley, Hawaiian Queen, Maunawili, Red Jumbo, Rehnborg, Tropical Ruby, and combinations thereof.

11. 11. The juice product of any one of claims 1 to 10, wherein the juice product comprises a chlorogenic acid (CGA) content of from about 350 mg / L to about 24,000 mg / L.

12. 12. The juice product of any one of claims 1 to 11, wherein the juice product comprises a caffeine content of from about 160 mg / L to about 5,500 mg / L.

13. 13. The juice product of any one of claims 1 to 12, wherein the juice product has a Brix value of from about 7° to about 25°.

14. a. providing coffee berries obtained from whole coffee berries; b. grinding said coffee berries, thereby forming a juice product; A method for producing a juice product, comprising:

15. 15. The method of claim 14, wherein the coffee berries are pretreated with tropical fruit juice.

16. 16. The method of any one of claims 14-15, further comprising adding about 0% to about 50% citrus juice and / or organic acids and about 0% to about 70% tropical fruit juice to the juice product.

17. 17. The method of any one of claims 14-16, further comprising heating the juice product at a temperature of from about 100°F to about 200°F, wherein the heating step increases the caffeine yield of the juice product by at least about 5%, more preferably by about 10%.

18. The method of any one of claims 14 to 17, further comprising pressing the juice product.

19. The method of any one of claims 14 to 18, further comprising clarifying the juice product.

20. 20. The method of any one of claims 14 to 19, further comprising heat pasteurizing the juice product.

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