Coffee and process for the production thereof
AssigneeCode Kaffee-Handelsges. mbH
InventorsKlaus Buchholz, Claus F. Gosswein, Michael Ball, Peter Hubert, Reiner Kopsch, Henning Lutz
Life of this patent
Estimating the term…
Abstract
Roasted coffee with an increased chlorogenic acid content of more than 2.8% by weight or instant coffee powder with an increased chlorogenic acid content of more than 8.5% by weight have a better compatibility. The increased chlorogenic acid content is achieved either by adding chlorogenic acid or by extracting raw coffee and adding the optionally concentrated extract to the roasted coffee.
Claims14
Roasted coffee with a chlorogenic acid content of more than 2.8% by weight, as determined by high pressure liquid chromatography (HPLC), or an instant coffee powder with a chlorogenic acid content of more than 8.5% by weight, as determined by HPLC, said chlorogenic acid content being higher than the content naturally occurring in said roasted coffee or coffee powder and wherein said higher content improves the digestion process.
Process for producing roasted coffee with an increased chlorogenic acid content of more than 2.8% by weight, as determined by high pressure liquid chromatography, comprising the steps of treating raw coffee with a solvent to prepare an extract, roasting the extracted coffee and/or a non-extracted coffee charge, adding the extract wholly or partly to the roasted coffee before or after grinding, in order to produce a roasted coffee which has an increased chlorogenic acid content of more than 2.8% by weight, and drying the coffee.
Process for producing roasted coffee with an increased chlorogenic acid content of more than 2.8% by weight, as determined by HPLC, comprising the steps of treating raw coffee with a solvent to prepare an extract, re-drying the extracted coffee to an average water content, reimpregnating it with the concentrated extract, redrying it to the residual moisture content and then roasting the coffee.
Process for producing roasted coffee with an increased chlorogenic acid content of more than 2.8% by weight, as determined by HPLC, in which decaffeinated or partly decaffeinated raw coffee is used as the starting material.
Dependencies are inferred from the claim text.