초록

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

대표청구항 ▼

We claim: 1. A method for altering a coffee source component profile of a coffee source to mimic a target coffee component profile of a target coffee, wherein the coffee source and the target coffee each comprise multiple taste contributing acids, the method comprising: a) determining the target co

We claim: 1. A method for altering a coffee source component profile of a coffee source to mimic a target coffee component profile of a target coffee, wherein the coffee source and the target coffee each comprise multiple taste contributing acids, the method comprising: a) determining the target coffee component profile of the target coffee by measuring concentrations for two or more taste contributing acids in the target coffee; b) determining the coffee source component profile for the coffee source by measuring concentrations for two or more taste contributing acids in the 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 target coffee and the coffee source; d) adjusting concentration of the principle taste contributing acid in the coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the target coffee; and e) adjusting concentration of each relevant taste contributing acid in the 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 target coffee; RTC is the concentration of the relevant taste contributing acid in the target coffee; and PCS is the concentration of the principle taste contributing acid in the coffee source; to thereby alter the coffee source component profile of the coffee source to mimic the target coffee component profile of the target coffee. 2. The method of claim 1 wherein the 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 target coffee 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 coffee source are adjusted by adding to the coffee source sufficient amounts of one or more components selected from the group consisting of a flavor source component, a coffee source component modifier, and combinations thereof. 5. The method of claim 4 wherein the flavor 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 target coffee 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 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 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 coffee source and the target coffee 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 coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the target coffee, comprises adjusting concentration of the principle taste contributing acid in the coffee source to within a range of from about 80% to about 120% the concentration of the principle taste contributing acid in the target coffee. 12. The method of claim 1 wherein adjusting concentration of the principle taste contributing acid in the coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the target coffee, comprises adjusting concentration of the principle taste contributing acid in the coffee source to within a range of from about 90% to about 110% the concentration of the principle taste contributing acid in the target coffee. 13. The method of claim 1 wherein adjusting concentration of the principle taste contributing acid in the coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the target coffee, comprises adjusting concentration of the principle taste contributing acid in the coffee source to within a range of from about 95% to about 105% the concentration of the principle taste contributing acid in the target coffee. 14. A method for mimicking a desired coffee flavor using a coffee source that does not exhibit the desired coffee flavor, wherein the coffee source comprises multiple taste contributing acids, the method comprising the steps of: a) selecting a target coffee that exhibits the desired coffee flavor, wherein the target coffee comprises multiple taste contributing acids; b) measuring concentrations for two or more taste contributing acids in the target coffee to detennine a target coffee component profile, wherein the target coffee component profile correlates to the desired coffee flavor; c) determining pH of the target coffee, wherein the pH value of the target coffee correlates to the desired coffee flavor; d) selecting the coffee source that does not exhibit the desired coffee flavor; e) measuring concentrations for two or more taste contributing acids in the coffee source to determine a coffee source component profile; f) determining pH of the 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 target coffee and the coffee source; h) adjusting concentration of the principle taste contributing acid in the coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the target coffee; and i) adjusting concentration of each relevant taste contributing acid in the 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 target coffee; RTC is the concentration of the relevant taste contributing acid in the target coffee; and PCS is the concentration of the principle taste contributing acid in the coffee source; j) adjusting pH of the coffee source, after adjusting concentrations of the principle taste contributing acid and the relevant taste contributing acids in the 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 target coffee, to thereby mimic the desired coffee flavor. 15. The method of claim 14 wherein step j) comprises adjusting pH of the coffee source, after adjusting concentrations of the principle taste contributing acid and the relevant taste contributing acids in the coffee source, to a pH value in the range of from about 1.0 unit below to about 1.0 unit above the pH value of the target coffee. 16. The method of claim 14 wherein step j) comprises adjusting pH of the coffee source, after adjusting concentrations of the principle taste contributing acid and the relevant taste contributing acids in the coffee source, to a pH value in the range of from about 0.5 unit below to about 0.5 unit above the pH value of the target coffee. 17. The method of claim 14 wherein step j) comprises adjusting pH of the coffee source, after adjusting concentrations of the principle taste contributing acid and the relevant taste contributing acids in the coffee source, to a pH value in the range of from about 0.1 unit below to about 0.1 unit above the pH value of the target coffee. 18. The method of claim 14 wherein the desired coffee flavor is selected from the group consisting of a roast effect, a coffee species effect, a coffee region effect, and combinations thereof. 19. The method of claim 14 wherein the desired coffee flavor manifests consumer preferred flavor characteristics. 20. The method of claim 19 wherein the consumer preferred flavor characteristics are selected from the group consisting of sweet, sour, salty, bitter, soury, winey, acidy, mellow, bland, sharp, harsh, pungent, and combinations thereof. 21. A method of producing a coffee beverage composition having a desired coffee flavor, wherein the coffee beverage composition comprises a coffee source that does not have the desired coffee flavor, the method comprising the steps of: a) performing the method of claim 14; and optionally b) adding one or more additional flavor sources to the coffee beverage composition, to thereby produce the coffee beverage composition having the desired coffee flavor. 22. The method of claim 21 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. 23. The method of claim 21 wherein the one or more additional flavor sources are selected from the group consisting of compounds capable of imparting a characteristic flavor note associated with nuts, berries, dairy products, cocoa, vanilla, alcohols, liqueurs, caramel, mint, coffees, chocolates, cinnamon and combinations thereof. 24. The method of claim 23 wherein when one or more additional flavor sources comprise dairy products the concentrations of the principle taste contributing acid and the relevant taste contributing acids in the coffee source are adjusted by adding to the coffee source one or more agents selected from the group consisting of sodium phosphate, potassium phosphate and combinations thereof.