[특허]Method of making flavored coffee compositions

[미국특허] Method of making flavored coffee compositions 원문보기

IPC분류정보
국가/구분	United States(US) Patent 등록
국제특허분류(IPC7판)	A23F-005/00
출원번호	UP-0889668 (2004-07-13)
등록번호	US-7763300 (2010-08-13)
발명자 / 주소	Sargent, Jeffrey Alan Hardesty, Douglas Craig
출원인 / 주소	The Folgers Coffee Company
대리인 / 주소	Calfee, Halter & Griswold LLP
인용정보	피인용 횟수 : 16 인용 특허 : 24

초록 ▼

The present invention relates to non-segregating, non-agglomerated flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding processes for making such compositions. The flavored coffee compositions herein are characterized as having a roast and ground, an instant coffee component, or mixtures thereof. The roast and ground coffee component will have a moisture level in the range of from about 1% to about 15%, a particle density in the range of from about 0.1 g/cc to about 0.45 g/cc, and a mean particle size distribution in the range of from about 400 microns to about 1300 microns. The instant coffee components used herein will have a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, a mean particle size distribution in the range of from about 250 microns to about 2360 microns, and a moisture level in the range of from about 1% to about 4.5%. The flavored coffee composition further includes a flavoring component with a moisture level in the range of from about 1% to about 7%, a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, and a mean particle size distribution in the range of from about 5 microns to about 150 microns. The ratio of coffee component particle size to flavor component particle size is in the range of from about 100:1 to about 5:1.

대표청구항 ▼

What is claimed is: 1. A method of preparing a non-agglomerated flavored coffee composition comprising the steps of: a) combining: (i) from about 80% to about 99.9% of a coffee component, wherein said coffee component has a moisture level in the range of from about 1% to about 5%, a particle density in the range of from about 0.28 g/cc to about 0.33 g/cc, a mean particle size distribution in the range of from about 650 microns to about 800 microns; and, (ii) from about 0.1% to about 20% of a flavoring component, wherein said flavor component has a moisture level in the range of from about 1% to about 4%, a particle density in the range of from about 0.4 g/cc to about 0.5 g/cc, a mean particle size distribution in the range of from about 40 microns to about 50 microns; wherein the size ratio of said coffee component to said flavor component is in the range of from about 100:1 to about 5:1; b) mixing said coffee component and said flavoring component for a period of time sufficient for said flavored coffee composition to exhibit a Distribution Value of less than about 20% RSD; wherein said coffee component is selected from the group consisting of roast and ground coffee, instant coffee, and mixtures thereof; wherein said flavoring component is selected from the group consisting of dried flavoring compounds, crystalline flavor compounds, encapsulated flavoring compounds, encapsulated liquid flavoring compounds, and mixtures thereof; and further comprising one or more additional ingredients selected from the group consisting of creamers, aroma enhancers, natural sweeteners, artificial sweeteners, thickening agents, and mixtures thereof.

이 특허에 인용된 특허 (24) 인용/피인용 타임라인 분석

Rizzi George P. (Cincinnati OH), (S)-3-Amino-4-[(S,S)-1-(1-hydroxyethyl)alkyl amino]-4-oxo-butyric acid compounds suitable as non-nutritive sweetners.
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Klien Caren A. (Wyoming OH) Gieseker Donald R. (Cincinnati OH), Aggregated mixed-moisture flaked coffee of high aroma.
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Villagran Francisco Valentino ; Butterbaugh Jeffrey Lee ; Small Leonard Edwin ; Sargent Jeffrey Alan, Beverages with improved texture and flavor impact at lower dosage of solids.
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Brennan Thomas M. (Old Lyme CT) Hendrick Michael E. (Groton CT), Branched amides of L-aspartyl-D-amino acid dipeptides.
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Brennan Thomas M. (Old Lyme CT) Hendrick Michael E. (Groton CT), Branched amides of L-aspartyl-d-amino acid dipeptides.
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Soughan John J., Coffee flavoring method.
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Sivetz Michael (3635 NW. Elmwood Drive Corvallis OR 97330), Coffee roasting system.
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Xiong Weihong ; Quan Danyi ; Patel Dinesh C., Effervescent green tea extract formulation.
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Bruce ; III Harry W. (Cincinnati OH), Extra thin-flaked R & G coffee with structural integrity and increased extractability.
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Sargent, Jeffrey Alan; Hardesty, Douglas Craig, Flavored coffee compositions and methods of making the same.
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Mickowski Christopher Michael ; Sargent Jeffrey Alan, Flavored instant coffee products having variegated appearance comprising mixtures of different colored agglomerated particles.
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Hedrick ; Jr. Paul L. (Plain City OH), Foaming creamer and method of making same.
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Grubbs ; Dennis R. ; Lubsen ; Timothy A. ; Roseberry ; Jr. ; George L., High-sheen roast and ground coffee flakes of improved extractability.
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Zimmerman Mark E. (P.O. Box 2315 Pasadena CA 91102), Individual coffee brewing.
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Ohtake Hiroyuki,JPX, Method of manufacturing coffee extract allowing long-term preservation.
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Coleman Henry E. (Salt Lake City UT), Mineralized brewed beverages.
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Mitchell William A. (175 Jacksonville Rd. Lincoln Park NJ 07035) Mitchell John L. A. (108 Mattek DeKalb IL 60115) Mitchell Cheryl R. (375 Northgate Dr. ; Apt. #2 Manteca CA 95336), Natural beverage powders from dahlia extracts.
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Brand Larry M. (West Chester OH), Non-nutritive sweetener.
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Westerbeek Johannes M. M. (Rosmalen NLX) Dijkgraaf Jeroen T. M. (Veghel NY NLX) Zijlmans Joseph B. S. (Oneonta NY), Powder-form, foaming creamer.
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Kirkpatrick Steven J. (Cincinnati OH) Zoller Steven A. (Cincinnati OH) Woods Daniel L. (Winter Haven FL), Process for making a reduced density roast and ground coffee.
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Kirkpatrick Steven J. (Cincinnati OH) Bertagna Richard W. (Mason OH) Gutwein Roger W. (Cincinnati OH), Process for making reduced density coffee.
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Koyama Masahiro (Kanagawa JPX) Shinkawa Shigeo (Kanagawa JPX), Process for the production of canned coffee.
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Stipp Gordon K. (Cincinnati OH), Rapidly soluble flavored instant coffee product.
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Trinh Toan (Maineville OH) Gardlik John M. (Cincinnati OH), Solid consumer product compositions containing small particle cyclodextrin complexes.
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이 특허를 인용한 특허 (16) 인용/피인용 타임라인 분석

Dran, Dennis Timothy; Hanneson, Scott; Khan, Daud Ahmed; Trombetta, Liberatore A., Beverage capsule.
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Trombetta, Liberatore A.; Meffen, Christopher Douglas; Hanneson, Scott; Khan, Daud Ahmed; Fu, YuCheng; Paynter, Dennis Dwight, Beverage capsule.
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Trombetta, Liberatore A.; Fu, YuCheng, Beverage capsule and process and system for making same.
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Robinson, Urano A.; Da Cruz, J. Marcio, Beverages with enhanced flavors and aromas.
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Robinson, Urano A.; Da Cruz, J. Marcio, Beverages with enhanced flavors and aromas.
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Robinson, Urano A.; Da Cruz, J. Marcio, Beverages with enhanced flavors and aromas.
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Robinson, Urano A.; Da Cruz, J. Marcio, Beverages with enhanced flavors and aromas.
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Kirschner, Jonathan; Heinsz, Louis Joseph, Bi-modal roller grinder.
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Trombetta, Liberatore A.; Fu, YuCheng; Meffen, Christopher Douglas, Capsule housing.
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Hanneson, Scott Jeffrey; Pfeifer, Thomas Joseph, Capsule machine and components.
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Robinson, Urano A.; Marcio da Cruz, J., Method of making beverages with enhanced flavors and aromas.
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Robinson, Urano A.; Da Cruz, J. Marcio, Methods of making beverages with enhanced flavors and aromas.
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Robinson, Urano A.; Da Cruz, J. Marcio, Methods of making beverages with enhanced flavors and aromas.
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Robinson, Urano A.; Da Cruz, J. Marcio, Methods of making beverages with enhanced flavors and aromas.
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Robinson, Urano A.; Da Cruz, J. Marcio, Soluble coffee products for producing beverages with enhanced flavors and aromas.
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Trombetta, Liberatore A.; Fu, YuCheng; Paynter, Dennis Dwight; Leung, Stephen, System for making capsule containing a dosing agent.
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[미국특허] Method of making flavored coffee compositions 원문보기

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[미국특허] Method of making flavored coffee compositions 원문보기

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이 특허에 인용된 특허 (24) 인용/피인용 타임라인 분석

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