JP2018529378A - コーヒーをベースとする抽出物および粉末の調製 - Google Patents
コーヒーをベースとする抽出物および粉末の調製 Download PDFInfo
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- JP2018529378A JP2018529378A JP2018531288A JP2018531288A JP2018529378A JP 2018529378 A JP2018529378 A JP 2018529378A JP 2018531288 A JP2018531288 A JP 2018531288A JP 2018531288 A JP2018531288 A JP 2018531288A JP 2018529378 A JP2018529378 A JP 2018529378A
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- coffee
- beans
- cherries
- coffee cherries
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- 239000007800 oxidant agent Substances 0.000 description 1
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- 230000007170 pathology Effects 0.000 description 1
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- 235000013824 polyphenols Nutrition 0.000 description 1
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- 229920002414 procyanidin Polymers 0.000 description 1
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 229940001584 sodium metabisulfite Drugs 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- RAGZUCNPTLULOL-UHFFFAOYSA-N trans-3-feruloylquinic acid Natural products C1=C(O)C(OC)=CC(C=CC(=O)OC2C(C(O)CC(O)(C2)C(O)=O)O)=C1 RAGZUCNPTLULOL-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2108—Caffeine, coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
なし
Claims (37)
- マメを取り除いたコーヒーチェリーを用意するステップと、
該マメを取り除いたコーヒーチェリーを、クエン酸およびアスコルビン酸を含む被膜と迅速に接触させて、被覆したマメを取り除いたコーヒーチェリーを生成するステップと、
略無酸素の条件下において、前記被覆したマメを取り除いたコーヒーチェリーを脱水するステップと、を含む、抗酸化物質の豊富な粉末を調製する方法。 - 前記マメを取り除いたコーヒーチェリーが、該コーヒーチェリーがマメを取り除かれた後1分以内に前記被膜と接触させられる、請求項1に記載の方法。
- 脱水するステップの前に、略無酸素および冷蔵の条件下、前記被覆したマメを取り除いたコーヒーチェリーを迅速に貯蔵するステップをさらに含む、請求項1に記載の方法。
- 略無酸素の条件下、前記被覆したマメを取り除いたコーヒーチェリーを貯蔵するステップが、
該コーヒーチェリーがマメを取り除かれた後、迅速に、前記被覆したマメを取り除いたコーヒーチェリーを容器に入れて、充填された容器を生成するステップと、
該充填された容器から酸素を除去するステップと、
該充填された容器を密封するステップと、を含む、請求項3に記載の方法。 - 前記容器が、前記コーヒーチェリーが被膜された後、5分以内に密封される、請求項3に記載の方法。
- 冷蔵条件が、約32°Fより低い温度を含む、請求項3に記載の方法。
- 前記被覆したマメを取り除いたコーヒーチェリーをブランチング(blanching)するステップをさらに含む、請求項1に記載の方法。
- 前記ブランチングするステップが、前記被覆したマメを取り除いたコーヒーチェリーを、約45秒間、約190°Fの温度で水に曝露するステップを含む、請求項7に記載の方法。
- 前記被覆したマメを取り除いたコーヒーチェリーを、クエン酸およびアスコルビン酸を含む溶液と接触させるステップをさらに含む、請求項1に記載の方法。
- 前記被覆したマメを取り除いたコーヒーチェリーが、約1〜2分間、クエン酸およびアスコルビン酸を含む前記溶液と接触させられる、請求項9に記載の方法。
- 前記被覆したマメを取り除いたコーヒーチェリーを脱水する前記ステップが、前記被覆したマメを取り除いたコーヒーチェリーを、約10〜12時間、約135°Fの温度にさらすステップを含む、請求項1に記載の方法。
- マメを取り除き乾燥させたコーヒーチェリーを粉砕して、粉末を形成するステップをさらに含む、請求項1に記載の方法。
- 前記マメを取り除き脱水したコーヒーチェリーを、抗酸化物質の豊富なコーヒー抽出物と接触させるステップをさらに含む、請求項1に記載の方法。
- アスコルビン酸およびクエン酸を含む組成物が、水1ガロンにつき、アスコルビン酸約15グラムおよびクエン酸約7グラムを含む、請求項1に記載の方法。
- マメを取り除いたコーヒーチェリーを用意するステップと、
該マメを取り除いたコーヒーチェリーに、クエン酸およびアスコルビン酸を含む被膜を迅速に塗布して、被覆したマメを取り除いたコーヒーチェリーを生成するステップと、
その後、該被覆したマメを取り除いたコーヒーチェリーを、容器に迅速に入れて、充填された容器を生成するステップと、
該充填された容器から酸素を除去するステップと、
該充填された容器を密封するステップと、
冷蔵条件下、該充填された容器を貯蔵するステップと、
前記被覆したマメを取り除いたコーヒーチェリーを貯蔵から取り出すステップと、
略無酸素の条件下、該被覆したマメを取り除いたコーヒーチェリーをブランチングするステップと、
略無酸素の条件下、該被覆したマメを取り除いたコーヒーチェリーを脱水して、脱水したコーヒーチェリーをもたらすステップと、
該脱水したコーヒーチェリーを、抗酸化物質の豊富なコーヒー抽出物と接触させることによって、栄養強化するステップと、を含む、抗酸化物質の豊富な粉末を調製する方法。 - マメを取り除いたコーヒーチェリーを用意するステップと、
該マメを取り除いたコーヒーチェリーを、クエン酸およびアスコルビン酸を含む被膜と迅速に接触させて、被覆したマメを取り除いたコーヒーチェリーを生成するステップと、
該被覆したマメを取り除いたコーヒーチェリーから抗酸化物質を抽出して、抽出物および抽出されたコーヒーチェリーを生成するステップと、を含む、前記抗酸化物質の豊富なコーヒー抽出物を調製する方法。 - 前記チェリーから抗酸化物質を抽出する前に、略無酸素および冷蔵の条件下、前記チェリーを迅速に貯蔵するステップをさらに含む、請求項16に記載の方法。
- 略無酸素の条件下、前記被覆したマメを取り除いたコーヒーチェリーを貯蔵するステップが、
該被覆したマメを取り除いたコーヒーチェリーを、容器に迅速に入れて、充填された容器を生成するステップと、
該充填された容器から酸素を除去するステップと、
該充填された容器を密封するステップと、を含む、請求項17に記載の方法。 - 冷蔵条件が、約25°Fより低い温度を含む、請求項17に記載の方法。
- 前記抗酸化物質を抽出するステップが、
前記被覆したマメを取り除いたコーヒーチェリーを浸軟させて、コーヒーチェリー砕片を生成するステップと、
該コーヒーチェリー砕片を、水性溶媒と接触させるステップと、を含む、請求項16に記載の方法。 - 前記コーヒーチェリー砕片の平均サイズが、約1〜2mm2の大きさである、請求項20に記載の方法。
- 前記浸軟させるステップが、略無酸素の条件下で実行される、請求項20に記載の方法。
- 前記接触させるステップが、略無酸素の条件下で実行される、請求項20に記載の方法。
- 前記水性溶媒が、精製水を含む、請求項20に記載の方法。
- 前記精製水が、逆浸透され、脱イオン化されている、請求項24に記載の方法。
- 水性溶媒が、少なくとも約140°Fの温度まで加熱される、請求項20に記載の方法。
- 前記コーヒーチェリー砕片および前記水性溶媒が、重量:ガロンの比で、約1:1である、請求項20に記載の方法。
- 前記浸軟されたコーヒーチェリー砕片および前記水性溶媒を、少なくとも約30分間撹拌するステップをさらに含む、請求項20に記載の方法。
- 前記浸軟されたコーヒーチェリー砕片および水性溶媒を濾過するステップをさらに含む、請求項20に記載の方法。
- 前記抽出されたコーヒーチェリーを圧搾して、流体を除去するステップを含む、請求項16に記載の方法。
- 前記圧搾するステップの間に除去された前記流体が、濾過され、請求項16に記載の抽出物と組み合わされる、請求項30に記載の方法。
- 前記抽出物を蒸発させて、濃縮された抽出物を生成するステップをさらに含む、請求項16に記載の方法。
- 前記濃縮された抽出物が、少なくとも約30のBRIX値を有する、請求項32に記載の方法。
- 請求項1から33のいずれか一項に記載の方法に従って調製された、コーヒーをベースとする抽出物。
- 液体である、請求項34に記載のコーヒーをベースとする抽出物。
- 固体である、請求項34に記載のコーヒーをベースとする抽出物。
- 前記固体が粉末である、請求項36に記載のコーヒーをベースとする抽出物。
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PCT/US2015/048608 WO2017039694A1 (en) | 2015-09-04 | 2015-09-04 | Preparation of coffee-based extracts and powders |
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Country Status (7)
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US (1) | US20180235251A1 (ja) |
EP (1) | EP3344057A4 (ja) |
JP (1) | JP2018529378A (ja) |
KR (1) | KR20180049034A (ja) |
CN (1) | CN108135203A (ja) |
AU (1) | AU2015408238B2 (ja) |
WO (1) | WO2017039694A1 (ja) |
Cited By (3)
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JP2020198827A (ja) * | 2019-06-11 | 2020-12-17 | 国立大学法人 鹿児島大学 | コーヒー果実を丸ごと焙煎する方法 |
JP2021016341A (ja) * | 2019-07-19 | 2021-02-15 | 国立大学法人 筑波大学 | コーヒーチェリー素材 |
JP7466174B2 (ja) | 2019-12-24 | 2024-04-12 | 国立大学法人 筑波大学 | コーヒーチェリー素材 |
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US10800561B2 (en) * | 2012-01-20 | 2020-10-13 | Koffeefruit Pte. Ltd. | Preparation of coffee-based extracts and powders |
AU2016317931B2 (en) | 2015-09-04 | 2021-01-28 | Coffee Fruit Holdings Pty. Ltd. | Preparation of coffee fruit extracts and powders |
BR112020021920A2 (pt) * | 2018-04-27 | 2021-01-26 | Bicafé - Torrefecção E Comércio De Café, Lda. | equipamento de extração de um pó rico em cafeína da pele de prata |
CN112568305A (zh) * | 2020-11-13 | 2021-03-30 | 普洱学院 | 一种提高咖啡果皮茶中原花青素含量的方法 |
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AUPN725895A0 (en) * | 1995-12-21 | 1996-01-18 | Australian Food Industry Science Centre | Preservation of exposed fresh fruit |
US6113908A (en) * | 1999-03-22 | 2000-09-05 | Her Majesty The Queen In Right Of Canada, As Represented By The Minister Of Agriculture | Methods for processing oat groats and products thereof |
AU2003225038A1 (en) * | 2003-04-16 | 2004-11-26 | Vdf Futureceuticals | Methods for coffee cherry products |
US20060026350A1 (en) * | 2004-07-28 | 2006-02-02 | Lee Kyoung-Jae | Method and apparatus to automatically switch memory cards in a multi-functional device, and method of configuring a removable disc driver |
BRPI0514988B1 (pt) * | 2004-09-08 | 2014-10-29 | Takasago Perfumery Co Ltd | Processo para produzir um extrato de café concentrado e clarificado contendo aroma |
US7833560B2 (en) * | 2005-03-18 | 2010-11-16 | Kraft Foods R & D, Inc. | Beverage derived from the extract of coffee cherry husks and coffee cherry pulp |
WO2013019112A1 (en) * | 2011-08-01 | 2013-02-07 | Koninklijke Douwe Egberts B.V. | Process for the production of a liquid coffee concentrate |
EP3278672A1 (en) * | 2011-12-14 | 2018-02-07 | Ramirez Velez, Andres | Process for obtaining coffee flour from coffee cherry pulp |
US10800561B2 (en) * | 2012-01-20 | 2020-10-13 | Koffeefruit Pte. Ltd. | Preparation of coffee-based extracts and powders |
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US9345707B2 (en) * | 2013-10-31 | 2016-05-24 | Applied Food Sciences, Inc. | Process for the production of an enriched natural antioxidant mixture from a single source plant |
AU2016317931B2 (en) * | 2015-09-04 | 2021-01-28 | Coffee Fruit Holdings Pty. Ltd. | Preparation of coffee fruit extracts and powders |
-
2015
- 2015-09-04 EP EP15903263.0A patent/EP3344057A4/en active Pending
- 2015-09-04 AU AU2015408238A patent/AU2015408238B2/en not_active Ceased
- 2015-09-04 JP JP2018531288A patent/JP2018529378A/ja active Pending
- 2015-09-04 US US15/757,309 patent/US20180235251A1/en not_active Abandoned
- 2015-09-04 CN CN201580083639.3A patent/CN108135203A/zh active Pending
- 2015-09-04 KR KR1020187009608A patent/KR20180049034A/ko unknown
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Cited By (5)
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JP2020198827A (ja) * | 2019-06-11 | 2020-12-17 | 国立大学法人 鹿児島大学 | コーヒー果実を丸ごと焙煎する方法 |
JP7277878B2 (ja) | 2019-06-11 | 2023-05-19 | 国立大学法人 鹿児島大学 | コーヒー果実を丸ごと焙煎する方法 |
JP2021016341A (ja) * | 2019-07-19 | 2021-02-15 | 国立大学法人 筑波大学 | コーヒーチェリー素材 |
JP7376065B2 (ja) | 2019-07-19 | 2023-11-08 | 国立大学法人 筑波大学 | コーヒーチェリー素材 |
JP7466174B2 (ja) | 2019-12-24 | 2024-04-12 | 国立大学法人 筑波大学 | コーヒーチェリー素材 |
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WO2017039694A1 (en) | 2017-03-09 |
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EP3344057A1 (en) | 2018-07-11 |
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US20180235251A1 (en) | 2018-08-23 |
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