公开(公告)号：WO2001050885A3

公开(公告)日：2001-07-19

申请号：PCT/US2001/001021

申请日：2001-01-11

Applicant: ONCOLOGY SCIENCES CORPORATION ,  SLAGA, Tom ,  ZHAO, Jifu ,  AGRAWAL, Rajesh

Inventor： SLAGA, Tom ,  ZHAO, Jifu ,  AGRAWAL, Rajesh

IPC: A23F3/00 ,  A23F5/00 ,  A23F3/34 ,  A23L1/10

Abstract: A process for increasing the levels of polyphenolic acid release into coffee which is brewed from beans which are bathed in an aqueous, basic solution shortly after roasting. The same process is applied to other polyphenolics containing beverage substrates, including teas. The bathing of beverage substrates (coffee beans and tea leaves, for example) with the aqueous agent does not adversely change the taste of the produced beverage, and, in fact, in the case of coffee, such process actually extends the apparent freshness of coffee by inhibiting in the condensation of tannins in the coffee brew, thereby providing, not only the health benefits of the elevated levels of polyphenols, but a means to extend the freshness of the brewed beverage.

公开(公告)号：WO2003037097A1

公开(公告)日：2003-05-08

申请号：PCT/US2002/035053

申请日：2002-10-31

Applicant: APPLIED FOOD SCIENCES LLC ,  ZAPP, Loretta, M. ,  SLAGA, Thomas, J. ,  ZHAO, Jifu ,  LANG, Mark

Inventor： ZAPP, Loretta, M. ,  SLAGA, Thomas, J. ,  ZHAO, Jifu ,  LANG, Mark

IPC: A23F5/00

CPC classification number: A23F5/02 ,  A23F5/04

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.

Abstract translation: 一种用于通过在焙烧之前预浸泡基质（例如咖啡豆）然后在用基材首先“预浸泡”的液体处理之后对基底进行淬火之后，通过预浸渍基底（例如咖啡豆）从含有多酚的加工饮料基材中酿造的饮料增强多酚含量的方法 ”。 与相同性质和加工的常规加工饮料基材相比，从处理过的基材生产的饮料显示出显着增加的多酚含量。

公开(公告)号：WO0150885A2

公开(公告)日：2001-07-19

申请号：PCT/US0101021

申请日：2001-01-11

Applicant: ONCOLOGY SCIENCES CORP ,  SLAGA TOM ,  ZHAO JIFU ,  AGRAWAL RAJESH

Inventor： SLAGA TOM ,  ZHAO JIFU ,  AGRAWAL RAJESH

IPC: A23F5/14 ,  A23F5/26 ,  A23L7/10 ,  A23L

CPC classification number: A23F5/14 ,  A23F5/267

Abstract: A process for increasing the levels of polyphenolic acid release into coffee which is brewed from beans which are bathed in an aqueous, basic solution shortly after roasting. The same process is applied to other polyphenolics containing beverage substrates, including teas. The bathing of beverage substrates (coffee beans and tea leaves, for example) with the aqueous agent does not adversely change the taste of the produced beverage, and, in fact, in the case of coffee, such process actually extends the apparent freshness of coffee by inhibiting in the condensation of tannins in the coffee brew, thereby providing, not only the health benefits of the elevated levels of polyphenols, but a means to extend the freshness of the brewed beverage.

Abstract translation: 一种将多酚酸释放到咖啡中的方法，该咖啡从焙烧后不久浸泡在水性碱性溶液中的豆制成。 相同的方法应用于含有饮料底物（包括茶）的其它多酚类物质。 饮料基质（例如咖啡豆和茶叶）与含水剂的洗澡不会不利地改变生产的饮料的味道，实际上，在咖啡的情况下，这种方法实际上延长了咖啡的表观新鲜度 通过抑制咖啡冲泡中的单宁酸的冷凝，从而不仅提供了多酚的高水平的健康益处，而且提供了延长酿造的饮料的新鲜度的手段。