RELATED CASE

This application claims priority under 37 C.F.R. §1 19(e) to the provisional application No 60/025,002, invented by Thomas Nufert, entitled "Recaffeinated Coffee," filed August 19, 1996, pursuant to 35 U S.C §111(b)

BACKGROUND OF THE INVENTION

Technical field

The present invention relates to a food product, particularly coffee, to coffee with desired levels of caffeine, and more particularly, to a coffee from which psychologically and/or physiologically harmful chemicals have been removed, but containing desired amounts of caffeine

Background

Brewed coffee is a widely consumed caffeine-containing beverage. Caffeine has desirable physiological effects such as improvement of athletic performance Costill, D.L., et al., Effect of Caffeine Ingestion on Metabolism and Exercise Performance, Medical Science and Sports Exercise 10: 155-158, 1978, enhancement of thermogenesis and caloric utilization Astrup, A. et. al, Caffeine A Double- Blind, Placebo-Controlled Study of its Thermogenic, Metabolic, and Cardiovascular Effects in Healthy Volunteers. American Journal of Clinical Nutrition 51.759-767, 1990, and most well-known, increased mental alertness Caffeine also has undesirable effects such as contributing to excessive central nervous system stimulation, restlessness, disturbed sleep and irregular sleep patterns, myocardial stimulation reflected by premature systoles and tachycardia. Rail, T W Central

Nervous System Stimulants: The Methylxanthines in The Pharmacological Basis of Therapeutics. (A.G. Gilman, L.S. Goodman et. al. editors) 1985, Macmillan Publishing Company, New York, NY, pp. 589-603 Caffeine contributes approximately 10% to 30% of the bitterness of coffee. This bitterness is often a desired quality in coffee.

Coffee beans, on a dry weight basis, contain from 1% - 3% caffeine. This yields a six ounce cup of brewed coffee that generally contains 45 to 150 mg. of caffeine. Many variables determine what level of caffeine is present in the cup of brewed coffee. These variables include plant selection, growing conditions, and time of harvesting. Once beans are harvested, it is difficult to control the level of caffeine throughout the stages of coffee production and consumer preparation. Further, once a particular method for producing coffee is selected, the level of caffeine might change due to the ratio of beans with differing caffeine contents in blends of coffee, and differing roasting methods. Moreover, different brewing methods can result in different amounts of caffeine being extracted from the coffee.

The sensitivity to caffeine varies between individuals, and an individual's sensitivity to caffeine varies over time This variation in sensitivity to caffeine can interfere with one's enjoyment and benefits of coffee. Because the amount of caffeine in different brands and types of coffee is subject to variability, and because the caffeine contents of coffee are not routinely disclosed to consumers, it is currently difficult for individuals to achieve a desired, predetermined caffeine level in coffee.

Caffeine, also known by its chemical name, 3-methylxanthine, is a purine. Coffee also contains other purines including xanthine, theobromine, and theophylline. Although pharmacologically similar in some ways, these other purines also exert undesired side effects, and may act synergistically with caffeine. The standard solvent extraction methods for the decaffeination of coffee are chemically non-selective, and remove caffeine, purines, and similarly soluble substances.

There are other agents in coffee which exert physiological effects such as chlorogenic acids, which stimulate stomach acid production and derivatives of which stimulate bile flow from the gall bladder. Chlorogenic acid varies considerably in coffee, ranging from 15-325 mg per cup of brewed coffee Viani R., Physiologically Active Substances in Coffee, Volume 3, Chapter 1 in Coffee

(R.J. Clarke & R. Macrae editors), Elsevier Applied Science, New York 1978. Additionally, there are cholinomimetic compounds in coffee which exert muscarinic action. Tse, Y.H.S., J. Pharm. Sci, 1992, 81, 449-452. Muscarinic actions include increased motility of the gastrointestinal tract. Some individuals depend upon coffee for aiding gastrointestinal regularity.

This may be due to the chlorogenic acids and muscanic agents. However, the amounts of caffeine in coffee may be so high as to cause adverse effects and thereby reduce the desirability of coffee for such individuals. Therefore, it is difficult for an individual to balance the stimulating effects and gastric motility effects of coffee. Moreover, conventional coffee may have undesirable effects. Such undesirable effects include: headaches, dizziness, inability to concentrate, distractibility, cognitive impairment, alterations in sleep/wakefulness and sleep quality, restlessness, tachycardia, cardiac arrhythmias, loss of muscular coordination, increased respiration, stomach irritation, ringing in the ears, irritation of the nervous system, histamine release, anxiety, mild delirium, and light flashes.

The above-listed side effects interfere with a person's desire to ingest sufficient amounts of caffeine in the coffee. For instance, an individual may desire a high level of caffeine, but when drinking a coffee with low levels of caffeine, an individual may have to consume more beverage than desired. This can result, for example, in stomach upset and diarrhea due to excessive ingestion of chlorogenic acids. Conversely, if the level of caffeine in a coffee is very high and the individual wishes to ingest only a small amount of caffeine, the individual may have to drink a smaller amount of coffee than desired. Thus, an individual may not achieve the

desired gastrointestinal effects.

In addition to pharmacologically active agents discussed above, certain coffees including Robusta coffees, have compounds which have undesired taste and/or aroma It is possible to remove some of the undesirable components of Robusta coffee United States Patent Nos 4,234,613 and 4,226,891 set forth methods for preparing substantially non-decaffeinated coffee to improve aroma and flavor This process includes soaking the roasted coffee in a low molecular weight alcohol for a limited period of time Because the caffeine is not removed by the low molecular weight alcohol, this method does not remove those compounds which are normally removed by decaffeination Furthermore, the above patents do not address the problem of removing compounds which are harmful to the health of the coffee imbiber

Because caffeine contents are not disclosed on packaging, consumers rarely can anticipate how much caffeine is in a particular cup of coffee Only after consuming the coffee and experiencing its effects, which might be negative, does a person gain an approximate subjective sense of the effects of the coffee and the relative amounts of caffeine contained in that brew

SUMMARY OF THE INVENTION

Therefore, an object of this invention is coffee with a desired caffeine content

Another object of this invention is a method for easily producing coffee with a desired caffeine content

A further object of this invention is coffee with decreased levels of health- deleterious compounds, while maintaining a desired level of caffeine A yet further object is to provide methods for producing coffee with decreased levels of health-deleteπous compounds, while maintaining a desired level of caffeine

Therefore, this invention provides methods for adding caffeine to coffee.

This invention also provides methods for decreasing the amounts of health-deleterious compounds from coffee while maintaining a desired caffeine content. In one aspect of the invention, a desired amount of caffeine is added to coffee beans.

In another aspect of the invention, caffeine and health-deleterious compounds are removed from coffee beans, and caffeine is added back to the beans.

Yet another aspect of this invention comprises treating conventional ground coffee to remove health-deleterious compounds and adding back a desired amount of caffeine.

Another aspect of this invention involves adding caffeine to coffee without removing any chemicals from the coffee.

Yet another aspect of this invention involves adding caffeine to brewed coffee.

Another aspect of this invention is the addition of caffeine to instant coffee.

A yet another aspect of this invention is caffeine enhanced coffee.

A further aspect of this invention is caffeinated coffee from which health-deleterious components have been removed.

BRIEF DESCRIPTION OF THE FIGURES

Figure 1 is a flow chart depicting the methods for enhancing the caffeine content of coffee and for recaffeinating coffee.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

This invention overcomes the problems of variability and the lack of predictability of caffeine levels in coffee by providing coffee with a desired and carefully regulated caffeine content. Furthermore, by selecting different coffees of

this invention with different caffeine contents, an individual will be able to adjust the amount of caffeine in each cup of coffee in a predictable manner. Furthermore, by knowing the amount of caffeine consumed, one can establish a schedule for caffeine ingestion. Such schedules can help mitigate such problems as disturbed biological rhythms, poor quality sleep, and other problems related to excessive caffeine ingestion.

This invention also includes the production of coffee with improved taste. Bitterness is sometimes a desired quality among some consumers. Between about 10% to 30% of the bitterness of brewed coffee is reported to be due to caffeine. The flavor of non-bitter coffee can be improved by the addition of caffeine. Yet, such consumers who prefer bitter coffee may inadvertently ingest excessive caffeine. Therefore, this invention provides coffee which has a desired low content of non- caffeine bitter compounds, yet has the desired bitterness due to caffeine which is added to the coffee. The invention described herein comprises the addition of caffeine, at one or more processing steps, to coffee beans, ground coffee, instant coffee, and brewed coffee to produce standardized and predictable levels of caffeine in brewed coffee. Figure 1. Thus, the coffee drinker can take advantage of the normal desirable effects of caffeine, namely, heightened levels of physical performance and mental alertness.

Figure 1 shows a diagram of the processes of this invention. Coffee beans are selected (step 1) and are then decaffeinated (step 2). The caffeine levels are then determined (step 3). The beans are then roasted (step 4), and are ground (step 5). A first embodiment of the method is to add caffeine (step 6) after grinding (step 5).

In another aspect of this invention, the coffee is then brewed (also called percolated extraction) (step 7) and dehydrated (step 8) to make instant coffee. Finally, the product is then packaged (step 9).

In alternative embodiments, caffeine may be added after one or more of steps 3, 4, 5, 7, or 8, and may be added during one or more of steps 4, 5, 7, or 8.

Moreover, conventional coffee contains compounds which are deleterious to health. We refer to these compounds hereinafter as "x-factors." Some of these x-factors are native to the coffee plant, while others are produced during roasting.

Ingestion of these x-factors causes harmful psychological, cognitive, and harmful physiological effects. We have found that the main deleterious effects of x-factors is interference with high-order communication skills. The person suffering from such effects has trouble both listening to and understanding others at high levels of communication, and in communicating information effectively and logically to others. Also, a person's sleeping habits, eating habits and perception of time are adversely altered. These effects can lead to cognitive, psychological and physiological problems.

This invention includes coffees which have had the original caffeine and x- factors removed. Caffeine is then re-introduced into the coffee to provide the desired amount of caffeine.

Decaffeination Processes

The commercial process of decaffeination mostly involve the decaffeination of green beans which are then roasted and ground or converted into instant coffee. Clarke, R.J., "Decaffeination" in Encyclopedia of Food Science and Technology and

Nutrition. Volume 2, Edited by Macrae, R. et. al., Academic Press, New York (1993). However, coffee can be decaffeinated after roasting (U.S. Patent Nos.: 3,843,824, and 2,933,395). This invention can be practiced using methods which decaffeinate roasted coffee because the process of recaffeination occurs after the decaffeination processes.

By "decaffeination" we refer to processes which remove at least some of the caffeine normally present in coffee. Decaffeination processes include but are not

limited to Swiss water process, carbon dioxide process, methylene chloride process, ethyl acetate process, and other solvent processes. Clarke, R.J., "Decaffeination" in Encyclopedia of Food Science and Technology and Nutrition. Volume 2, pages 1137-1142, edited by Macrae, R. et. al., Academic Press, New York (1993), Katz, Decaffeination of Coffee, in Coffee. Volume 2, Chapter 3, edited by R. J. Clarke and

R. Macrae, Elsevier Applied Science, New York, 1987. These references are herein incorporated fully by reference.

In accordance with the present invention, any of the aforementioned decaffeination methods are suitable.

Reca feination Methods

In accordance with this invention, subsequent to the decaffeination of coffee, caffeine is added to the coffee by a number of methods and at several processing steps as shown in Figure 1. One aim of the methods for adding caffeine is to achieve an aesthetic and homogenous mixture such that the particles or crystals of caffeine are not visible in the final product.

When this invention is practiced by adding dry powdered caffeine to coffee, the size of the coffee particles can range from whole beans to finely ground particles of about 50 micrometers. The average size of the caffeine particles can range from sieve sizes of about 80 micrometers to 400 micrometers. The preferred range is 120 micrometers to 300 micrometers. When using spray methods of applying caffeine, the size of the original caffeine particles is unimportant because the caffeine is dissolved before application to the coffee.

To increase the amount of caffeine in regular coffee, the caffeine is added before roasting, after roasting but before grinding, after grinding but before brewing or after brewing and either before or after dehydration.

To recaffeinate decaffeinated coffee, the step of adding caffeine must be done after decaffeination. However, it need not be done immediately after

decaffeination, but can be performed during any subsequent step.

One mode of practicing the invention is described in Example 1 below in which caffeine powder is mixed directly with decaffeinated roasted coffee. Another method is described in Example 2, wherein caffeine is added to non-decaffeinated coffee. Yet another method, described in Example 3, is to spray a liquid solution of caffeine onto dry coffee using a suitable food grade solvent system capable of dissolving caffeine or its salts. Solvents systems which are known in the art to be suitable include ethanol: water, propylene glycol: water, or various combinations of the above. Williams, et al., Pharmaceutical Research 5(3): 193-195 (1988). Another method of recaffeination, described in Example 4, is to apply caffeine to decaffeinated green beans while the beans are still in a moist and permeable state immediately after decaffeination. When using these methods, it is desirable to use a highly concentrated solution of caffeine, as to minimize undesired tastes or growth of microbial organisms. Moreover, keeping moisture content of the final coffee product below 5% of the total weight minimizes microbial growth.

The amount of caffeine added to the coffee can vary, producing brewed coffee containing from about 2 mg. of caffeine per 6 ounce cup to about 400 mg. caffeine per 6 ounce cup, preferably from about 45 mg. to about 250 mg. per 6 ounce cup, more preferably from about 45 mg. to 200 mg. per 6 ounce cup, and most preferably from about 45 mg. to 150 mg. per 6 ounce cup, typical of regular coffee. Thus, this invention can also be used to produce coffee containing higher or lower levels of caffeine than are typically found in regular coffee.

Coffee with enhanced caffeine content or recaffeinated coffee can be brewed in any manner in which regular coffee is brewed. The added caffeine, in the quantities mentioned, are readily soluble in the hot water delivered through the brewing process. Caffeine enhanced coffee and recaffeinated coffee are similar to regular coffee in that nearly 85% to 100% of the caffeine will be extracted into the final brewed beverage depending on the temperature, time and technique used in the

final brewing step. However, recaffeinated coffee which is processed by the addition of dry or liquid spray methods of caffeine addition is desirable in that such caffeine is more easily extractable than caffeine from regular coffee. This is because the caffeine naturally occurring in coffee is present within the matrix of the coffee beans, and is held more tightly than is caffeine applied on the outsides of the coffee particles.

Microscopic examination of recaffeinated coffee, using the preferred method of dry mixing, or liquid spray addition, shows that caffeine is adsorbed onto the surface of coffee. However, with time and mixing, caffeine applied to the surface of coffee can seemingly disappear, depending on the moisture or oil contents of the coffee, because it mixes or dissolves into liquids found on the surface layers of the coffee particles.

The advantages of recaffeinated coffee include decreased psychological and physiological symptoms associated with drinking ordinary coffee. Example 1 includes clinical results comparing psychological and physiological effects of drinking recaffeinated coffee compared to drinking conventional coffee.

Drinking recaffeinated coffee increases ones ability to concentrate and stay focused on mental tasks, improves clarity of thought, and improves the ability to effectively communicate with other people. Additionally, drinking recaffeinated coffee decreases the incidence of headaches, and decreases the shakiness and anxiety experienced by people who drink conventional coffee.

Example 1 shows that nearly 2/3 of the subjects reported at least slight improvement in their ability to stay focused, and nearly 1/3 reported definite improvement. Over one half of the subjects reported at least slight improvement in their ability to think clearly, with 1/4 reporting definite improvement. Nearly one half of the subjects reported at least slight improvement in their ability to communicate their thoughts to other people, and nearly 1/3 of the subjects reported definite improvement. Nearly 1/3 of the subjects reported occasional headaches

after drinking regular coffee, and over one half of the subjects reported less headaches, with Vi reporting no headaches at all after drinking recaffeinated coffee.

Over one half of the subjects reported feeling shaky or anxious after drinking their usual coffee, and over 3/4 of subjects reported less shakiness or anxiety after drinking recaffeinated coffee, with over one half reporting no shakiness or anxiety after drinking the coffee of this invention.

One possible theory to account for these observations is the removal of x-factors by the processes which also remove caffeine. These x-factors exert direct, harmful effects on physiological or psychological processes. Removal of these x- factors decreases the incidence of deleterious psychological and physiological effects. Another possible mechanism is that x-factors present in conventional coffee stimulate the release in the body of physiological or pathological substances, which then are responsible for the deleterious effects observed after drinking conventional coffee. Regardless of the identity of the x-factors, or the mechanism of the deleterious actions, by removing the x-factors from coffee, the methods of the present invention thereby decrease the undesired, deleterious effects of drinking coffee.

The recaffeination process restores the desired taste and desirable psychological and physiological effects which are among the qualities sought by coffee drinkers. The recaffeination process can be varied to provide desired levels of caffeine and therefore, the desired degree of taste, psychological and physiological effects of drinking coffee.

Although the above theory may account for the observations, the invention is not dependent on any single theory. Other theories may account for the observations, and it is not our intention to limit the scope of this invention to any particular theory.

Other aspects of the invention are made apparent by considering the examples and claims below.

EXAMPLES: Example 1: Dry Mixing of Ground Decaffeinated Coffee and Caffeine.

1) Caffeine Milling and Sieving 22 grams of USP grade caffeine was milled and sieved using a Fitzpatrick Model JT automated mill/sieve device to achieve a powder size capable of passing through a 150 Tyler Mesh

2) Obtaining Decaffeinated Beans 12 lbs of Arabica coffee beans were obtained and decaffeinated by the supercritical CO ₂ method (Encyclopedia of Food Science, Food Technology, and Nutrition, Vol. 2: 1 137 (1993))

3) Roasting of Beans: 12 lbs. of coffee beans were roasted for 8 minutes at a temperature of 400° F About 20% of the initial mass was lost upon roasting, yielding about 10 lbs of roasted beans After cooling, 10 lbs of beans were transferred to a mobile bowl in preparation for grinding

4) Grinding of Beans The roasted, decaffeinated coffee beans are ground to a regular grind size (avg. [Tyler] sieve mesh opening of 16 size with a Modern Processing Equipment GPX Grinder).

5) Mixing Caffeine into Coffee The 10 lbs of ground coffee is transferred to a horizontal mixer The 22 grams of sieved caffeine is slowly added while mixing at a constant rate Total mixing time is about 8 minutes to achieve a homogenous mixture as tested in the inspection technique described in step 6 below 6) Visual Inspection of Mixture The final mixture is inspected by spreading across a matrix grid and viewed by a 2X magnifying glass to locate visible grains of caffeine Less than 1 grain of caffeine should be visible per square inch indicating adequate mixing If either too few or too much caffeine grains are present, the process of step 7 is repeated. The amount of caffeine is adjusted to yield the desired number of caffeine grains

7) Brewing of Recaffeinated Product. Six level tablespoons of coffee is placed in a paper filter and 19 ounces of 100° C water is poured through the filter

to brew approximately 18 ounces of coffee.

8) Final Analysis of Caffeine in Recaffeinated Product: The amount of caffeine contained in a six ounce sample of brewed coffee will be between 47.3 and 51.3 mg of caffeine, again depending on the thoroughness of the initial decaffeination.

Results of Human Study

To determine whether recaffeinated coffee is effective in reducing adverse psychological and physiological symptoms associated with drinking conventional coffee, a sample of 42 human volunteers prepared and ingested coffee manufactured according to the methods described above in this example. The subjects were asked to evaluate their own responses to drinking the coffee of this invention compared their experiences to drinking their usual coffee.

64% of the subjects reported at least slight improvement in their ability to stay focused, and 26% reported definite improvement. 50% reported at least slight improvement in their ability to think clearly, with 21% reporting definite improvement. 41% of the subjects reported at least slight improvement in their ability to communicate their thoughts to other people, and 24% reported definite improvement. 31% of subjects reported occasional headaches after drinking regular coffee, and 62% of the subjects reported less headaches, with 50% reporting no headaches at all. 57% of the subjects reported feeling shaky or anxious after drinking their usual coffee, and 74% of subjects reported less shakiness or anxiety, with 48% reporting no shakiness or anxiety after drinking the coffee of this invention.

Example 2: Dry Mixing of Ground Non-Decaffeinated Coffee and Caffeine. 1) Caffeine Milling and Sieving: 1.00 kg of USP grade caffeine is milled and sieved using a Fitzpatrick Model JT automated mill/sieve device to achieve a powder size capable of passing through a 150 Tyler Mesh.

2) Obtaining Beans 625 lbs of Arabica coffee beans are obtained, and the caffeine content of the coffee beans is analyzed according to the method of Kazi, et al., Colloq of Sci Int Cafe, 12 ^th ed., pages 216-220 (1988)

3) Roasting of Beans Beans are roasted as described above for Example 1

4) Second Analysis of Caffeine Analysis of caffeine content is performed again, as described above in Example 1 The levels of caffeine should be slightly less, by approximately 1 - 8%, than the caffeine level of the unroasted green beans 5) Grinding of Beans The roasted, decaffeinated coffee beans are ground to a regular grind size (avg [Tyler] sieve mesh opening of 16 size with a

Modern Processing Equipment GPX Grinder)

6) Mixing Caffeine into Coffee The caffeine is mixed with the ground coffee as in Example 1 above 7) Visual Inspection of Mixture This is performed as described in

Example 1 above

8) Third Analysis of Caffeine Analysis of caffeine content is performed again, as described above If the amount of caffeine is below the desired range, step

6 is repeated by adding more caffeine 9) Brewing Recaffeinated Coffee Six level tablespoons of coffee is placed in a paper filter and 19 ounces of 100° C water is poured through the filter to brew approximately 18 ounces of coffee

10) Final Analysis of Caffeine in Recaffeinated Product The amount of caffeine contained in a six ounce sample of brewed coffee will be determined

Example 3: Water/Ethanol Spray Application of Caffeine to Coffee

1) Decaffeinated coffee is selected, roasted, and analyzed as per Example 1 (Steps 2-5) Though, in Example 2, '/ ^• _ the quantities specified in

Example 1 are used

2) A 3L water-ethanol solution 1 2 is prepared in a 5 liter Pyrex glass Erienmeyer flask by mixing 1 0 L of distilled, deionized and ultrafiltered water (0 5 micrometers (μ )) with 2 0 L of non-denatured ethyl alcohol and heated to 80 °C 550 g of USP grade caffeine is added, stirred and heated at this temperature until completely dissolved to produce a caffeine-water-ethanol solution

3) The resulting solution is pumped from the flask via polytetuafluorethylene (PTFE) tubing to a Full Cone 90 degree spray nebulizer (orifice diameter 0 053 inches) using a Asti All-Teflon Bellows pump (Cole-Palmer E-07153-70) PTFE tubing which is not in contact with liquid is affixed with a layer of extruded silicon rubber heating tape (Cole-Palmer E-0311 1-61) which maintains the temperature of the tubing at 75-80 °C using a series of thermocouple controlled temperature controllers (Cole-Palmer E-89800-10)

4) Pump pressure is set to approximately 10 PSI to yield a delivered caffeine-water-ethanol solution spray rate of 1 liter/min The solution is sprayed using intermittent spraying onto 250 lbs of roasted decaffeinated coffee (as described in Example 1) while mixing in a vertical ribbon blender (National Bulk Equipment model 45-350) for 10 minutes

5) The product is again analyzed for caffeine levels 6) The coffee is brewed as described in Example 1 The whole beans, to which liquid spray has been applied, are ground before brewing, as in Example 1

The foregoing description and examples are intended only as illustrations of several embodiments of the invention, and are not intended to limit the scope of the invention Many variations of the methods are within the skill of workers in the field, and these variations are considered to be part of the invention All references cited are herein incorporated fully by reference

Further aspects of the invention are apparent from consideration of the following claims