Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same

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.

What is claimed is: 
     
         1 . A method for enhancing the content of beneficial compounds in a beverage substrate comprising the steps of:
 selecting a measure of beverage substrate known to contain beneficial compounds;   immersing said beverage substrate in pre-soak liquid containing water;   removing said beverage substrate from said pre-soak liquid and roasting said beverage substrate; and   quenching said beverage substrate after said roasting with a portion of said pre-soak liquid.   
     
     
         2 . The method of  claim 1  wherein the quenching further includes a water soluble antioxidant-based extract. 
     
     
         3 . The method of  claim 1  wherein said beverage substrate is coffee beans. 
     
     
         4 . A method for increasing the content of beneficial compounds in a beverage substrate comprising the steps of:
 selecting a first measure of beverage substrate known to contain beneficial compounds;   immersing said first measure of beverage substrate in a pre-soak liquid containing water;   collecting said pre-soak liquid after said immersing;   roasting a second measure of beverage substrate; and   quenching said second measure of beverage substrate after said roasting with a portion of said pre-soak liquid.   
     
     
         5 . The method of  claim 4  wherein the quenching further includes a water soluble antioxidant-based extract. 
     
     
         6 . The method of  claim 4  where said first measure of beverage substrate comprises coffee beans. 
     
     
         7 . The method of  claim 4  wherein said second measure of beverage substrate comprises coffee beans. 
     
     
         8 . The method of  claim 4  wherein said first measure of beverage substrate and said second measure of beverage substrate comprises coffee beans. 
     
     
         9 . A method of enhancing the ability of a beverage substrate to protect against irritations of the gastric tract comprising the steps of:
 selecting a measure of beverage substrate known to contain beneficial compounds;   immersing said beverage substrate in pre-soak liquid containing water;   removing said beverage substrate from said pre-soak liquid and roasting said beverage substrate; and   quenching said beverage substrate after said roasting with a portion of said pre-soak liquid.   
     
     
         10 . A method for enhancing the content of antioxidants in a beverage substrate comprising the steps of:
 selecting a measure of beverage substrate known to contain antioxidants;   immersing said beverage substrate in pre-soak liquid containing water;   removing said beverage substrate from said pre-soak liquid and roasting said beverage substrate; and   quenching said beverage substrate after said roasting with a portion of said pre-soak liquid.   
     
     
         11 . The method of  claim 10  wherein the quenching further includes a water soluble antioxidant-based extract. 
     
     
         12 . The method of  claim 10  wherein said beverage substrate is coffee beans. 
     
     
         13 . A method for enhancing antioxidant content in post-processing beverage substrates comprising the steps of:
 selecting a first measure of beverage substrate known to contain antioxidants;   immersing said first measure of beverage substrate in a pre-soak liquid containing water;   collecting the pre-soak liquid after said immersing;   drying a portion of the pre-soak liquid;   roasting a second measure of beverage substrate; and   quenching the second measure of beverage substrate after the roasting with a solution comprising the dried pre-soak liquid.   
     
     
         14 . The method of  claim 13  where said first measure of beverage substrate comprises coffee beans. 
     
     
         15 . The method of  claim 13  wherein said second measure of beverage substrate comprises coffee beans. 
     
     
         16 . The method of  claim 13  wherein said first measure of beverage substrate and said second measure of beverage substrate comprises coffee beans. 
     
     
         17 . The method of  claim 13  where the quenching further includes a water soluble antioxidant-based extract. 
     
     
         18 . A method for extending the duration, freshness, stability and shelf life of a coffee product comprising the steps of:
 increasing the antioxidant level of coffee product substrate by:   selecting a measure of beverage substrate known to contain antioxidants;   immersing said beverage substrate in a pre-soak liquid containing water;   removing said beverage substrate from said pre-soak liquid and roasting said beverage substrate; and   quenching said beverage substrate after said roasting with a portion of said pre-soak liquid.   
     
     
         19 . The method of  claim 18  wherein the quenching further includes a water soluble antioxidant based extract.