초록 ▼

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-so

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.

대표청구항 ▼

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 f

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; andquenching 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; andquenching 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.