[특허]Method of making coffee compositions with stable flavor characteristics

The Folgers Coffee Company

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특허 상세정보

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내보내기 페이스북 공유 트위터 공유 카카오톡 공유

Method of making coffee compositions with stable flavor characteristics

특허상세정보
국가/구분	United States(US) Patent 등록
국제특허분류(IPC7판)	A23F-005/00
미국특허분류(USC)	426/594; 426/442; 426/330.3
출원번호	UP-0087757 (2005-03-23)
등록번호	US-7713567 (2010-06-03)
발명자 / 주소	Young, Jerry Douglas Hardesty, Douglas Craig
출원인 / 주소	The Folgers Coffee Company
대리인 / 주소	Calfee, Halter & Griswold LLP
인용정보	피인용 횟수 : 1 인용 특허 : 20

초록

A method for altering a coffee source component profile of an aged coffee source to mimic a target coffee component profile of a non-aged coffee source, wherein the aged coffee source and the non-aged coffee each comprise multiple taste contributing acids.

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We claim: 1. A method for altering a coffee source component profile of an aged coffee source to mimic a target coffee component profile of a non-aged coffee source, wherein the aged coffee source and the non-aged coffee each comprise multiple taste contributing acids, the method comprising: a) determining the target coffee component profile of the non-aged coffee source by measuring concentrations for two or more taste contributing acids in the non-aged coffee source; b) determining the coffee source component profile for the aged coffee source by measuring concentrations for two or more taste contributing acids in the aged coffee source; c) comparing the target coffee component profile to the coffee source component profile to identify a principle taste contributing acid and one or more relevant taste contributing acids, wherein the principle taste contributing acid and the one or more relevant taste contributing acids correspond to taste contributing acids in the non-aged coffee source and the aged coffee source; d) adjusting concentration of the principle taste contributing acid in the aged coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the non-aged coffee source; and e) adjusting concentration of each relevant taste contributing acid in the aged coffee source to a value of RCS, wherein RCS is within a range expressed as: (0.5)(PTC/RTC)≦(PCS/RCS)≦(1.5)(PTC/RTC) wherein: PTC is the concentration of the principle taste contributing acid in the non-aged coffee source; RTC is the concentration of the relevant taste contributing acid in the non-aged coffee source; and PCS is the concentration of the principle taste contributing acid in the aged coffee source; to thereby alter the coffee source component profile of the aged coffee source to mimic the target coffee component profile of the non-aged coffee source. 2. The method of claim 1 wherein the aged coffee source comprises at least one taste contributing acid selected from the group consisting of acetic acid, lactic acid, malic acid, formic acid, citric acid, phosphoric acid, salts thereof and combinations thereof. 3. The method of claim 1 wherein the non-aged coffee source comprises at least one taste contributing acid selected from the group consisting of acetic acid, lactic acid, malic acid, formic acid, citric acid, phosphoric acid, salts thereof and combinations thereof. 4. The method of claim 1 wherein the concentrations of the principle taste contributing acid and the relevant taste contributing acids in the aged coffee source are adjusted by adding to the aged coffee source sufficient amounts of one or more components selected from the group consisting of a supplemental source component, a coffee source component modifier, and combinations thereof. 5. The method of claim 4 wherein the supplemental source component comprises at least two agents selected from the group consisting of acetic acid, lactic acid, malic acid, formic acid, citric acid, phosphoric acid, salts thereof and combinations thereof. 6. The method of claim 4 wherein the coffee source component modifier comprises at least one agent selected from the group consisting of sodium, magnesium, potassium, hydrogen, calcium, hydroxide and combinations thereof. 7. The method of claim 1 wherein the target coffee component profile is determined by measuring at least three taste contributing acids in the non-aged coffee source selected from the group consisting of acetic acid, lactic acid, malic acid, formic acid, citric acid, phosphoric acid, salts thereof and combinations thereof. 8. The method of claim 1 wherein the concentrations of the principle taste contributing acid and the relevant taste contributing acids in the aged coffee source are adjusted by adding to the coffee source one or more agents selected from the group consisting of acetic acid, lactic acid, malic acid, formic acid, citric acid, phosphoric acid, salts thereof and combinations thereof. 9. The method of claim 8 wherein the concentrations of the principle taste contributing acid and the relevant taste contributing acids in the aged coffee source are adjusted by adding to the coffee source at least three agents selected from the group consisting of acetic acid, lactic acid, malic acid, formic acid, citric acid, phosphoric acid, salts thereof and combinations thereof. 10. The method of claim 1 wherein the aged coffee source and the non-aged coffee source each comprise N relevant taste contributing acids, and where N is a number in the range of from about 1 to about 20. 11. The method of claim 1 wherein adjusting concentration of the principle taste contributing acid in the aged coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the non-aged coffee source, comprises adjusting concentration of the principle taste contributing acid in the aged coffee source to within a range of from about 80% to about 120% the concentration of the principle taste contributing acid in the non-aged coffee source. 12. The method of claim 1 wherein adjusting concentration of the principle taste contributing acid in the aged coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the non-aged coffee source, comprises adjusting concentration of the principle taste contributing acid in the aged coffee source to within a range of from about 90% to about 110% the concentration of the principle taste contributing acid in the non-aged coffee source. 13. The method of claim 1 wherein adjusting concentration of the principle taste contributing acid in the aged coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the non-aged coffee source, comprises adjusting concentration of the principle taste contributing acid in the aged coffee source to within a range of from about 95% to about 105% the concentration of the principle taste contributing acid in the non-aged coffee source. 14. A method for mimicking a non-aged coffee flavor using an aged coffee source, wherein the aged coffee source comprises multiple taste contributing acids, the method comprising: a) selecting a non-aged coffee source that exhibits the desired non-aged coffee flavor, wherein the non-aged coffee source comprises multiple taste contributing acids; b) measuring concentrations for two or more taste contributing acids in the non-aged coffee source to determine a target coffee component profile, wherein the target coffee component profile correlates to the desired non-aged coffee flavor; c) determining pH of the non-aged coffee source, wherein the pH value of the non-aged coffee source correlates to the desired non-aged coffee flavor; d) selecting the aged coffee source; e) measuring concentrations for two or more taste contributing acids in the aged coffee source to determine a coffee source component profile; f) determining pH of the aged coffee source; g) comparing the target coffee component profile to the coffee source component profile to identify a principle taste contributing acid and one or more relevant taste contributing acids, wherein the principle taste contributing acid and the one or more relevant taste contributing acids correspond to individual taste contributing acids in the non-aged coffee source and the aged coffee source; h) adjusting concentration of the principle taste contributing acid in the aged coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the non-aged coffee source; and i) adjusting concentration of each relevant taste contributing acid in the aged coffee source to a value of RCS, wherein RCS is within a range expressed as: (0.5)(PTC/RTC)≦(PCS/RCS)≦(1.5)(PTC/RTC) wherein: PTC is the concentration of the principle taste contributing acid in the non-aged coffee source; RTC is the concentration of the relevant taste contributing acid in the non-aged coffee source; and PCS is the concentration of the principle taste contributing acid in the aged coffee source; j) adjusting pH of the aged coffee source, after adjusting concentrations of the principle taste contributing acid and the relevant taste contributing acids in the aged coffee source, to a pH value in the range of from about 2.0 units below to about 2.0 units above the pH value of the non-aged coffee source, to thereby mimic the desired non-aged coffee flavor. 15. A method of producing a coffee beverage composition comprising an aged coffee source having stable flavor characteristics associated with a non-aged coffee source, the method comprising the steps of: a) performing the method of claim 2; and optionally b) adding one or more additional flavor sources to the coffee beverage composition, to thereby produce the coffee beverage composition having stable flavor characteristics associated with a non-aged coffee source. 16. The method of claim 15 wherein the method further comprises the step of adding in one or more components selected from the group consisting of foaming agents, mouthfeel enhancing agents, creamy components, inert fillers, carriers, sweetening agents and any combination thereof.

인용문헌 (20)

이 특허를 인용한 특허 (1)

Pellegrini, James Jude, Method for aging coffee.

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Method of making coffee compositions with stable flavor characteristics

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Method of making coffee compositions with stable flavor characteristics

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