Methods for coffee cherry products

• US 20060263508A1
• Filed: 04/16/2003
• Published: 11/23/2006
• Est. Priority Date: 04/16/2003
• Status: Active Grant

• Current Assignee: VDF FutureCeuticals Incorporated (VDF FutureCueticals Incorporated)
• Original Assignee: VDF FutureCeuticals Incorporated (VDF FutureCueticals Incorporated)
• Inventors: Miljkovic, Dusan, Duell, Brad, Miljkovic, Vukosava
• Granted Patent: US 7,807,205 B2
• Time in Patent Office: Days
• US Class Current: 426/597
• CPC Class Codes: A23F 3/34 Tea substitutes, e.g. matè; Extracts or infusions thereof
• CPC Class Codes: A23F 3/405 Flavouring with flavours other than natural tea flavour or tea oil
• CPC Class Codes: A23F 5/02 Treating green coffee; Preparations produced thereby roasting A23F5/04; removing unwanted substances A23F5/16; reducing or removing alkaloid content A23F5/20; extraction A23F5/24
• CPC Class Codes: A23F 5/16 Removing unwanted substances reducing or removing alkaloid content A23F5/20
• CPC Class Codes: A23F 5/46 Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract synthetic coffee flavours A23L27/28
• CPC Class Codes: A23F 5/48 Isolation or recuperation of coffee flavour or coffee oil
• CPC Class Codes: A23L 33/105 Plant extracts, their artificial duplicates or their derivatives

Abstract

Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof (FIG. 3). It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Claims

1. A method of manufacture of a food product comprising a step in which a coffee cherry or an extract of the coffee cherry is included into the food product.

2. The method of claim 1 wherein the coffee cherry is a sub-ripe coffee cherry.

3. The method of claim 1 further comprising a step of quick-drying the coffee cherry.

4. The method of claim 1 further comprising a step of comminuting the coffee cherry.

5. The method of claim 1 wherein the coffee cherry has a mycotoxin level of less than 20 ppb for total aflatoxins, of less than 10 ppb for total ochratoxins, and of less than 5 ppm for total fumonisins.

6. The method of claim 1 wherein the extract is prepared by contacting the coffee cherry with a solvent, and optionally evaporating the solvent.

7. The method of claim 6 wherein the solvent is an aqueous solvent.

8. The method of claim 1 wherein the food product is a beverage.

9. The method of claim 8 wherein the food product is selected from the group consisting of a tea, a juice, and a carbonated beverage.

1-1. A method of manufacture of a food product comprising at least one step in which a coffee cherry or an extract of the coffee cherry is included into the food product.

2-2. The method of claim 1 wherein the coffee cherry is a sub-ripe coffee cherry.

3-3. The method of claim 1 further comprising a step of quick-drying the coffee cherry.

4-4. The method of claim 1 further comprising a step of comminuting the coffee cherry.

5-5. The method of claim 1 wherein the coffee cherry has a mycotoxin level of less than 20 ppb for total aflatoxins, of less than 10 ppb for total ochratoxins, and of less than 5 ppm for total fumonisins.

6-6. The method of claim 1 wherein the extract is prepared by contacting the coffee cherry with a solvent, and optionally evaporating the solvent.

7-7. The method of claim 6 wherein the solvent is an aqueous solvent.

8-8. The method of claim 1 wherein the food product is a beverage.

9-9. The method of claim 8 wherein the food product is selected from the group consisting of a tea, a juice, and a carbonated beverage.

10. A method of isolating a nutrient from a coffee plant, comprising:

providing a coffee cherry and comminuting the coffee cherry; and

contacting the comminuted coffee cherry with a solvent to produce an extract that includes the nutrient.

11. The method of claim 10 further comprising freeze-drying the extract.

12. The method of claim 10 further comprising subjecting the extract to a chromatography to produce a fraction that includes the nutrient,

13. The method of claim 12 wherein the chromatography comprises size exclusion chromatography, and wherein the nutrient is selected from the group consisting of a high molecular weight polysaccharide, a medium molecular weight polysaccharide, a low molecular weight polysaccharide, a polyphenolic caffeic acid, and caffeine.

14. The method of claim 12 wherein the chromatography comprises ion exchange chromatography, and wherein the nutrient is a polyphenolic caffeic acid.

15. The method of claim 10 wherein the coffee cherry is a sub-ripe coffee cherry.

16. The method of claim 10 further comprising a step of quick-drying the coffee cherry before comminuting the coffee cherry.

17. The method of claim 10 wherein the coffee cherry has a mycotoxin level of less than 20 ppb for total aflatoxins, of less than 10 ppb for total ochratoxins, and of less than 5 ppm for total fumonisins.

10-10. A method of isolating a nutrient from a coffee plant, comprising:

providing a coffee cherry and comminuting the coffee cherry; and

contacting the comminuted coffee cherry with at least one solvent to produce an extract that includes the nutrient.

11-11. The method of claim 10 further comprising freeze-drying the extract.

12-12. The method of claim 10 further comprising subjecting the extract to a chromatography to produce a fraction that includes the nutrient.

13-13. The method of claim 12 wherein the chromatography comprises size exclusion chromatography, and wherein the nutrient is selected from the group consisting of a high molecular weight polysaccharide, a medium molecular weight polysaccharide, a low molecular weight polysaccharide, a polyphenolic caffeic acid, and caffeine.

14-14. The method of claim 12 wherein the chromatography comprises ion exchange chromatography, and wherein the nutrient is a polyphenolic caffeic acid.

15-15. The method of claim 10 wherein the coffee cherry is a sub-ripe coffee cherry.

16-16. The method of claim 10 further comprising a step of quick-drying the coffee cherry before comminuting the coffee cherry.

17-17. The method of claim 10 wherein the coffee cherry has a mycotoxin level of less than 20 ppb for total aflatoxins, of less than 10 ppb for total ochratoxins, and of less than 5 ppm for total fumonisins.

18. A method of marketing a product comprising:

providing a food product; and

advertising that (a) the food product includes a coffee cherry or an extract of the coffee cherry, or (b) that the food product includes a nutrient that is isolated from the coffee cherry.

19. The method of claim 18 wherein the food product is selected from the group consisting of a beverage, a dietary supplement;

and a snack.

20. The method of claim 18 wherein the nutrient is selected from the group of a polyphenol, caffeine, and a polysaccharide.

18-18. A method of marketing a food product comprising:

providing a food product; and

advertising that (a) the food product includes a coffee cherry or an extract of the coffee cherry, or (b) that the food product includes a nutrient that is isolated from the coffee cherry.

19-19. The method of claim 18 wherein the food product is selected from the group consisting of a beverage, a dietary supplement, and a snack.

20-20. The method of claim 18 wherein the nutrient is selected from the group of a polyphenol, caffeine, and a polysaccharide.