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 “

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 ▼

We claim: 1. 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

We claim: 1. 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 beverage substrate; and quenching said second measure of beverage substrate after said roasting with a portion of said pre-soak liquid and a water soluble antioxidant-based extract. 2. The method of claim 1 where said first measure of beverage substrate comprises coffee beans. 3. The method of claim 1 wherein said second measure of beverage substrate comprises coffee beans. 4. The method of claim 1 wherein said first measure of beverage substrate and said second measure of beverage substrate comprise coffee beans. 5. The method of claim 1 wherein said first measure of beverage substrate consists essentially of coffee beans. 6. The method of claim 1 wherein said second measure of beverage substrate consists essentially of coffee beans. 7. The method of claim 1 wherein said first measure of beverage substrate and said second measure of beverage substrate consist essentially of coffee beans. 8. 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 the pre-soak liquid after said immersing; drying a portion of the pre-soak liquid; roasting a second measure of beverage substrate; and quenching the second measure of beverage substrate after the roasting with a solution comprising the dried pre-soak liquid and a water soluble antioxidant-based extract. 9. The method of claim 8 where said first measure of beverage substrate comprises coffee beans. 10. The method of claim 8 wherein said second measure of beverage substrate comprises coffee beans. 11. The method of claim 8 wherein said first measure of beverage substrate and said second measure of beverage substrate comprise coffee beans.