# US 2013/0156928 A1 · Healthy coffee and methods of its production

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- Number: US 2013/0156928 A1
- Document ID: US20130156928A1
- Status: Published application
- Kind: A1
- Application number: 13/643,011
- Filed: 2011-04-27
- Published: 2013-06-20
- Earliest claimed: 2010-04-30
- Assignees: Tchibo GmbH
- Inventors: Gerhard Bytof; Ingo Lantz; Herbert Stiebitz; Doris Marko; Ute Böttler; Veronika Somoza; Christine Kotyczka; Malte Rubach; Gerhard Eisenbrand; Tamara Bakuradze; Thomas Hofmann; Roman Lang; Anika Wahl; Rudolf Eggers
- Web page: https://patentgrep.com/patent/US20130156928A1

## CPC

- A23F 5/046: {with agitation or transportation of the beans by gases; Fluidised-bed roasting or fluidised-bed cooling after roasting (A23F5/043 takes precedence)}
- A23F 5/04: Methods of roasting coffee (machines therefor A23N12/00)
- A23F: COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF

## Abstract

The present invention relates to a method for producing a coffee blend and the coffee blend obtained by this method, wherein the coffee blend is characterized in that a coffee drink brewed from said coffee blend contains high amounts of chlorogenic acids (CGA) and N-methylpyridinium cations (NMP) and optionally, low amounts of carboxylic acid-5-hydrox-ytryptamides (C5-HT), has a superior antioxidative activity.

## Claims

### Claim 1

A method for producing a coffee blend, wherein the coffee blend is characterized in that a coffee drink brewed from said coffee blend under standard conditions contains at least 65 mg/L N-methylpyridinium cations (NMP) and at least 550 mg/L chlorogenic acids (CGA), comprising the steps of
(a) providing coffee beans of Coffea arabica that have been drum roasted for at least 10 minutes at 190° C. to 210° C. to a dark degree of about 45 to 60 scale parts;
(b) providing coffee beans of Coffea arabica that have been roasted by rotary fluidized bed (RFB) roasting for at most 5 minutes at 240° C. to 270° C. to a medium degree of about 75 to about 90 scale parts;
(c) blending at least two components, wherein one blend component consists of coffee beans according to (a) and one blend component consists of coffee beans according to (b), and wherein the coffee beans according to (a) form 60 to 80% (w/w) of the blend and the coffee beans according to (b) form 20 to 40% (w/w) of the blend.

### Claim 2 (depends on 1)

The method of claim 1, wherein the coffee beans provided in steps (a) and (b) have been ground before step (c).

### Claim 3 (depends on 1, 2)

The method of claim 1 or claim 2, further comprising the step of spiking green coffee beans of at least one blend component with at least one compound, selected from the group consisting of CGA and trigonelline, prior to roasting.

### Claim 4 (depends on 1, 2, 3)

The method any one of claims 1 to 3, wherein the ratio between the concentration of CGA to the concentration of NMP is between 6 and 12 in the coffee drink.

### Claim 5 (depends on 1, 2, 3, 4)

The method any one of claims 1 to 4, wherein the coffee drink contains at most 200 mg/L carboxylic acid-5-hydroxytryptamides (C5-HT).

### Claim 6 (depends on 1, 2, 3, 4, 5)

The method of any one of claims 1 to 5, wherein the green coffee beans of at least one blend component are steam-treated prior to roasting.

### Claim 7 (depends on 1, 2, 3, 4, 5, 6)

The method of any one of claims 1 to 6, wherein the green coffee beans of at least one blend component are dewaxed and/or decaffeinated prior to roasting.

### Claim 8 (depends on 2, 3, 4, 5, 6, 7)

The method of any one of claims 2 to 7, wherein the step of spiking green coffee beans is performed by vacuum infiltration.

### Claim 9 (depends on 2, 3, 4, 5, 6, 7)

The method of any one of claims 2 to 7, wherein the step of spiking green coffee beans is performed by lyophilization.

### Claim 10 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9)

A coffee blend, characterized in that a coffee drink brewed from said coffee blend under standard conditions contains at least 65 mg/L N-methylpyridinium cations (NMP) and at least 550 mg/L chlorogenic acids (CGA) obtainable by a method according to any of claims 1 to 9.

### Claim 11 (depends on 10)

The coffee blend of claim 10, which is a blend of coffee beans or a coffee powder blend.

### Claim 12 (depends on 10, 11)

The coffee blend of claim 10 or claim 11, wherein the ratio between the concentration of CGA to the concentration of NMP is between 6 and 12 in the coffee drink.

### Claim 13 (depends on 10, 11, 12)

The coffee blend of claims 10 to 12, wherein the coffee drink contains at most 200 mg/L carboxylic acid-5-hydroxytryptamides (C5-HT).