Coffee bean compositions comprising paraxanthine and methods for their production
AssigneeRarebird, Inc.
InventorsJeffrey Dietrich, Maddison Kylie Gurrola, Amanda Jacklyn Grace Sinrod, Edwin Yparraguirre Palang
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Abstract
Provided herein include caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. Also provided are methods for the production of caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. In some embodiments, disclosed compositions may provide consumers with increased alertness and wakefulness, while preventing side effects commonly associated with caffeinated drinks.
Claims14
A coffee bean product comprising:
- a whole decaffeinated coffee bean that comprises a caffeine content of less than 0.25% w/w caffeine and an absorbed paraxanthine content of between 0.5% w/w to 4.0% w/w.
A green coffee bean product comprising:
- a whole decaffeinated green coffee bean that comprises a caffeine content of less than 0.25% w/w caffeine, an absorbed paraxanthine content of between 0.5% w/w to 4.0% w/w, and a moisture content less than 12.5% w/w.
A roasted coffee bean product comprising:
- a whole decaffeinated roasted coffee bean that comprises a caffeine content of less than 0.25% w/w caffeine, an absorbed paraxanthine content of between 0.5% w/w to 4.0% w/w, a moisture content less than 12.5% w/w, and an Agtron scale score between 20 and 90.
A method of producing a coffee bean product comprising:
- contacting whole coffee beans having a caffeine content of greater than 0.3% w/w with a solvent comprising (i) one or more fluids selected from the group consisting of water, ethyl acetate, methylene chloride, supercritical carbon dioxide, acetone, benzyl alcohol, 1,3-butylene glycol, castor oil, citric acid esters, ethanol, glycerin, hexane, isopropanol, methanol, 2-butanone, and 1,2-propanediol, and (ii) between 1 g/L and 100 g/L paraxanthine, thereby producing solvated whole coffee beans having a caffeine content less than 0.3% w/w and a paraxanthine content of between 0.5% w/w to 4.0% w/w;
- separating the solvated whole coffee beans from the solvent;
- and
- drying the solvated whole coffee beans thereby producing dried whole coffee beans having a moisture content less than 12.5% w/w.
Dependencies are inferred from the claim text.