Instant White Coffee Extracts From Low-Temperature Roasting
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Solution Overview
Problem
The production of white coffee is challenging due to the degradation of beneficial compounds like chlorogenic acids and trigonelline during conventional roasting, leading to difficulties in grinding and producing a pleasant-tasting, highly acidic coffee extract.
Innovation Solution
Roasting coffee beans at lower temperatures (less than 300°F) for a short duration to preserve these compounds, followed by extraction methods that utilize whole or coarse-ground beans to create a dried coffee extract with high caffeine, 5-caffeoyl quinic acid, and trigonelline content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If coffee beans are roasted at higher temperatures (177-480°F) to develop flavor and aroma, then the taste and flavor improve, but beneficial compounds like chlorogenic acids and trigonelline are degraded
Solution Approach 1:
The patent applies parameter changes by precisely controlling roasting temperature (177-480°F) and time (1-20 minutes) to achieve optimal balance between flavor development and preservation of beneficial compounds. This quantitative control transforms the qualitative trade-off into a manageable process parameter optimization.
Solution Approach 2:
The patent implements dynamic control of the roasting process with progressive temperature increase and staged processing. The process dynamically adjusts temperature and time based on the desired balance between flavor development and compound preservation, rather than using static fixed parameters.
2Quantity of substance
If coffee beans are roasted at lower temperatures to preserve beneficial compounds, then chlorogenic acids and trigonelline are retained, but the beans become harder and more difficult to grind
Solution Approach 1:
The patent applies preliminary action by performing a light roasting treatment first to preserve beneficial compounds, then subsequently grinding the beans. This staged approach allows the beans to be processed in an optimal sequence, addressing the hardness issue by controlling when grinding occurs in the process flow.
3Quantity of substance
If coffee beans are roasted at lower temperatures to produce white coffee, then higher concentrations of chlorogenic acids are achieved, but the taste becomes highly acidic, astringent, and unpleasant
Solution Approach 1:
The patent uses parameter changes by optimizing the combination of temperature and time parameters. Rather than simply lowering temperature, the patent finds the optimal range (177-480°F) that preserves compounds while avoiding excessive acidity and astringency through controlled thermal processing.
Solution Approach 2:
The patent creates a composite chemical profile in the coffee extract by balancing multiple compounds (chlorogenic acids, trigonelline, caffeine, and flavor compounds) through controlled roasting. This composite approach ensures that no single compound dominates with unpleasant characteristics while maintaining overall sensory quality.
4Productivity
If coffee beans are roasted darker to improve solubility and extraction efficiency, then highly concentrated extracts are easier to obtain, but beneficial compounds are degraded
Solution Approach 1:
The patent applies parameter changes by optimizing extraction conditions (temperature, time, solvent) to achieve high extraction efficiency without requiring dark roasting. This allows light-roasted beans with preserved beneficial compounds to be extracted as effectively as traditionally dark-roasted beans.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a coffee extract with improved solubility, pleasant taste, and higher concentrations of health-promoting compounds, overcoming the challenges of conventional roasting and grinding issues.
Implementation Method 1
extracting roasted coffee beans at a pressure equal to or greater than a saturation vapor pressure, thereby providing an extract
Implementation Method 2
washing the extract at a temperature of less than about 50° F.
Implementation Method 3
drying the extract
Data Source
AI summary
The disclosure relates to dried coffee extracts that contain relatively large quantities of caffeine (e.g., from about 4-8 wt %), as well as large quantities of other, health-promoting additives such as, for example, 5-caffeoyl quinic acid and trigonelline. Methods of incorporating the dried coffee extracts into beverages and packaging them in kits are also described. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.