WO2003037097A1 - Application under the patent cooperation treaty - Google Patents

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

APPLICATION UNDER THE PATENT COOPERATION TREATY

TITLE: A METHOD FOR ENHANCING POST-PROCESSING

CONTENT OF BENEFICIAL COMPOUNDS IN

BEVERAGES NATURALLY CONTAINING SAME

INVENTORS: LORETTA M. ZAPP, THOMAS J. SLAGA, JIFU

ZHAO, AND MARK LANGE CITATION TO PRIOR APPLICATION

Applicant claims priority for purposes of this PCT application to U.S.

Application Serial No. 10/001,928. This is a continuation of U.S. Application Serial No. 10/001,928, filed 31 October 2001, which was a continuation-in-part with respect

to U.S. Application, Serial No. 09/843,543 filed 25 April 2001, which was a

continuation-in-part of U.S. Application Serial No. 09/481,279 filed 11 January 2000,

which, in turn, was a continuation-in-part of U.S. Application Serial No. 09/468,560 filed 21 December 1999, from all of which priority is claimed under 35 U.S.C. §120.

BACKGROUND OF THE INVENTION

1. Field of The Invention The present invention relates to conventional foods, beverages, and nutritional supplements.

2. Background Information

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, quenching free radicals, maintaining proper permeability and flexibility of capillaries, and preventing cardiovascular diseases.

Numerous studies have also shown that most plant polyphenols possess cancer preventive capacity because of their profound antioxidant activity. (C. Castelluccio,

et. al. FEBS Letters 368 (1995) 188-192).

It is, of course, well-known that coffee contains caffeine. However, a lesser-

known fact is that coffee contains potentially highly beneficial condensed tannin and

polyphenolic acids.

Phenolic acids in coffee are mainly esters of quinic acid with different amount

of caffeyl groups attached to its different positions. The phenolic acids present in coffee such as chlorogenic acid, caffeic acid, and para-coumaric acid have been shown to exert cancer preventive activities in animal models. Chlorogenic acid has also been

found to inhibit methylazoxymethanol-induced large intestinal tumors in hamster.

(Huang, et. al., Cancer Research 48, 5941-5946 (November 1, 1988)).

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

foods, beverages and medicaments. The improved digestibility is expressed through a

much-reduced systemic acid secretion (such as causes heartburn, etc.), which has been

found to be directly dependent on an increased level of chlorogenic acid content in

raw green coffee beans.

Normally the natural chlorogenic acid content of green coffee is reduced by approximately 40 to 80% during conventional roasting process. Analysis by the present inventor indicates that 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

loss of beneficial compounds. Thus, the use of a roasting process which is designed

to preserve the polyphenols normally lost through the roasting process will result in a product which has concentrations of phenolic compounds in greater quantities than currently marketed coffee beverages.

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.

Furthermore along with the potential health benefits achieved in the beverage

substrate with the said process, antioxidants also have the ability to increase the

duration and freshness of conventional foods and beverages. This fact has been known and practiced for many decades in the food industry. Antioxidants reduce the oxidation potential of the constituents found in plant derived foods and beverages

which can provide an extended shelf life and stability of the final product.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

Extensive research by the present inventors produced a finding that postprocessing chlorogenic acid content in particular, and total polyphenol content in

general, can be substantially enhanced for brewed coffee through a remarkably simple

process. The same is true of other brewed beverages the counterpart substrates of

which are known to have a significant polyphenolic constituent. Therefore, while the predominant discussion in this specification focuses on coffee, it must be understood that similar results can be obtained through practice of the methods of the present invention in the context of producing beverages from other materials which naturally contain polyphenolic acids (teas, for example). The present inventors have discovered that, if applied in the manner prescribed

herein, the remarkably simple process of soaking coffee beans in plain water prior to

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

substantially enhance the post-roasting polyphenol content of coffee beans. This represents yet another significant leap forward in the present inventors' work in

optimizing the post-processing polyphenol content of coffee as a means for delivering

health-enhancing agents to consumers in a most non-intrusive and cost effective manner. The process of the present invention, when compared with earlier, related

processes developed by the present inventors, not only provides a substantial health

benefits potential, but permits such benefits to be realized, and the product which carries the benefits to be distributed and sold, with no market or distribution related impediments or inconveniences. This is true, in part, because, unlike some of the

referenced prior processes (the subject of first parent application relating to this

continuation application) the process for spiking polyphenolics pursuant to the present

invention, at least in the case of coffee, takes place at the commercial, roasting stage, rather than at the retail sales level and is, therefore, completely transparent to the end

consumer.

Illustrative examples of processes of the present invention follow. It should be

understood, of course, that commercial processing according to the present invention will take place on much larger scales than the illustrative examples provided, with

proportional increases in the respective constituents (coffee beans, water, pre-soak liquid used for quenching, etc) for larger batches. The first described example is presently believed to be the optimal process for maximizing polyphenol content in

coffee beans and ultimately, therefore, in brewed coffee.

According to the most economical version of the present invention, raw, green

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. However, as shown below, variations of the same invention involve pre-soaking green coffee beans, roasting other beans, and

quenching the roasted beans with the solution from soaking the first, non-roasted

beans. These later methods yield end products of even greater phenolics content. 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

between 25% - 28% total chlorogenic acid. Additionally, an increase in the level of polyphenols in the presoak liquid quite possibility could be achieved by concentrating the presoak liquid after filtration from the beans. This result was achieved in the lab

through sonication and could be achieved in the production process through familiar

unit operations such as evaporation. An increase in the concentration of polyphenols

in the presoak liquid could have a significant impact on the level of polyphenols achieved after quenching.

Example 1 :

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

period of approximately 15 - 18 minutes.

At the conclusion of the roast, the beans are dropped into a container and

immediately quenched with 150 mis of the pre-soak solution that contains 23% total

chlorogenic acid. The container is agitated slightly to evenly distribute the presoak

liquid onto the roasted beans and ensure uptake of the liquid into the bean cell wall. It should be noted the quench step does not produce a roasted bean that is saturated only

slightly coated with the presoak liquid. The roasted beans are air-dried and the

roasted beans are then ground to a powder and brewed with hot water to produce a

coffee beverage.

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:

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. During the presoak step the beans

are completely submersed in water and the soak tank is slightly agitated. 1000 mis of

pre-soak solution was obtained 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

subsequently quenched with either 150 mis of water (control) or 150 mis of the pre-soak solution that has been previously collected from green beans. Quenching consists of atomizing the presoak liquid onto the bean in an even dispersed manner to

achieve a bean contact surface area of > 90%>. (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 air-dried then ground to a powder and brewed with hot water to produce a coffee beverage.

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:

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. 1000 mis of pre-soak solution was obtained. 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¬

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 mis of water (control) or 150 mis 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 air dried, ground to a powder and brewed with hot water to produce a coffee beverage.

Chemical analysis showed that the new beverage contains over 120% of phenolic acids, representing approx 250% of chlorogenic acid content of conventionally processed coffee. Example 4

Raw green coffee beans are pre-soaked in water for 4 hours at 80 deg C. 1000

grams of green beans soaked in 2000 mis of water. The presoak liquid was decanted and separated from the beans. A vacuum of -20 inches Hg was applied to the soaked beans to remove any additional high polyphenol liquid engaged onto the bean. 100

mis of pre-soak liquid along with an additional 100 mis of vacuum filtrate were

collected and used as the quench water. The total chlorogenic acid content of the

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

quenched with either 150 mis of water (control) or 150 mis of the pre-soak solution

that has been previously collected from green beans. 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 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.

Chemical 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.

Recent studies completed by a team of scientists at the University of

California, Davis lead by Shibamoto (Shibamoto, et. al., J. Agric. Food Chem., Vol 48, No. 11, 2000) indicate there are a number of volatile chemicals, specifically Heterocyclic compounds formed during conventional brewing processes. These

compounds including thiophenes, thiazoles, pyrroles, pyrazines and furans, to name a few, have demonstrated some medicinal activities as well. Therefore it may be possible during the quench step of the process to reclaim these theoretically potent

constituents with slight modifications in process equipment.

Example 5

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

and separated from the beans. 1000 mis of Pre-soak liquid was collected and used as

the quench water. The total chlorogenic acid content of the quench liquid was 24%>.

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 quenched with either

150 mis of water (control) or 150 mis of the pre-soak solution that has been

previously collected from green beans. In this example 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

allowed to escape throughout the quenching and drying process. The vent vapors are

condensed in a reflux chamber and reintroduced back into the fluid bed. The green

beans used to create the pre-soak quenching solution are not the beans that are use in the roasting. When the roasted beans are fully air-dried and cooled they are ground to

a powder and brewed with hot water to produce a coffee beverage.

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

beverage. The resulting product can be taken as a food or functional food by a human

or other mammal, orally.

Conclusions:

The preceding examples illustrate that a more healthful polyphenol coffee

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

costly than existing coffee powders can be produced, and thereby provide a market and economic benefit to vendors. The present method yields a product which is in no

way undesirable from an aesthetic standpoint (taste, aroma, etc. is unaffected). Thus,

there is no reason not to, and every reason to, adopt the present coffee roa The present

method yields a product which is in no way undesirable from an aesthetic standpoint

(taste, aroma, etc. is unaffected). Thus, there is no reason not to, and every reason to,

adopt the present coffee roasting processing methods for the well being of consumers.

The potential to increase the antioxidant capacity in the beverage substrate, in

this case roasted 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

conventional production of roasted coffee products, where green beans are simply

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.

This new process yields more active, more bioavailable, and larger quantities of

phenolic compounds than those found in existing roasted coffee brews.

Although the invention has been described with reference to specific embodiments, this description is not meant to be construed in a limited sense.

Various modifications of the disclosed embodiments, as well as alternative

embodiments of the inventions will become apparent to persons skilled in the art upon the reference to the description of the invention. It is, therefore, contemplated that the appended claims will cover such modifications that fall within the scope of the

invention.

Claims

I claim:

1. A method for enhancing polyphenolic acid content in post-processing

beverage substrates comprising the steps of:

selecting a measure of beverage substrate known to contain polyphenolic acids; immersing said beverage substrate in a pre-soak liquid containing water;

removing said beverage substrate from said pre-soak liquid and roasting said

beverage substrate; and quenching said beverage substrate after said roasting with a portion of said

pre-soak liquid.

2. The method of Claim 1 wherein said beverage substrate is coffee beans.

3. A method for enhancing polyphenolic acid content in post-processing

beverage substrates comprising the steps of: selecting a first measure of beverage substrate known to contain polyphenolic

acids; immersing said first measure of beverage substrate in a pre-soak liquid containing water;

collecting said pre-soak liquid after said immersing;

roasting a second measure of a beverage substrate; and

quenching said second measure of beverage substrate after said roasting with a portion of said pre-soak liquid.

4. The method of Claim 1 wherein said first beverage substrate comprises coffee beans

5. The method of Claim 1 wherein said second beverage substrate comprises

coffee beans.

6. The method of Claim 1 wherein said first beverage substrate and said second

beverage substrate comprise coffee beans.

7. The method of Claim 1 wherein said first beverage substrate consists essentially of coffee beans

8. The method of Claim 1 wherein said second beverage substrate consists

essentially of coffee beans.

9. The method of Claim 1 wherein said first beverage substrate and said second beverage substrate consist essentially of coffee beans.

10. A method for extending the duration, freshness, stability and shelf life of a

coffee product comprising the steps of: increasing the antioxidant level in the coffee product substrate by: selecting a measure of beverage substrate known to contain polyphenolic acids;

immersing said beverage substrate in a pre-soak liquid containing

water; removing said beverage substrate from said pre-soak liquid and

roasting said beverage substrate; and

quenching said beverage substrate after said roasting with a portion of said pre-soak liquid.