Composition for preparing flavored coffees using reduced amount of flavorant
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23F-005/46
A23F-005/40
출원번호
US-0581461
(2017-04-28)
등록번호
US-10182583
(2019-01-22)
발명자
/ 주소
Breha, III, Paul Jeffrey
출원인 / 주소
The Folger Coffee Company
대리인 / 주소
Olshavasky, Michael A.
인용정보
피인용 횟수 :
0인용 특허 :
8
초록▼
The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The fl
The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.
대표청구항▼
1. A coffee composition using reduced amount of added flavorant comprising an added colorant, an added flavorant, and a roasted and ground coffee: wherein the amount of added colorant is C parts, wherein C>0;wherein the amount of added flavorant is (F-ΔF) parts, wherein ΔF is the reduced amount of a
1. A coffee composition using reduced amount of added flavorant comprising an added colorant, an added flavorant, and a roasted and ground coffee: wherein the amount of added colorant is C parts, wherein C>0;wherein the amount of added flavorant is (F-ΔF) parts, wherein ΔF is the reduced amount of added flavorant in the coffee composition relative to a control coffee composition, F is the amount of added flavorant in the control coffee composition, (F-ΔF)>0, and (F×20.1%)≥ΔF>0;wherein amounts C, F, and ΔF are measured as parts per 100 parts by weight of the roasted and ground coffee;wherein the coffee composition can be extracted with water to make a coffee brew;wherein a coffee beverage can be produced by mixing a whitening agent and a sweetener into the coffee brew; andwherein the flavor perception of said coffee beverage is equivalent to the flavor perception of a control coffee beverage produced from the control coffee composition, wherein the control coffee composition comprises:a) no added colorant,b) the same added flavorant as said coffee composition wherein the amount of added flavorant in the control coffee composition is F parts, andc) essentially the same amount of the same roasted and ground coffee, water, whitening agent, and sweetener as the coffee composition. 2. The coffee composition according to claim 1, wherein C=1.0-3.0. 3. The coffee composition according to claim 1, wherein F=2.0-4.0. 4. The coffee composition according to claim 1, wherein (F×20.1%)≥ΔF≥(F×13.0%). 5. The coffee composition according to claim 1, wherein the whitening agent is a liquid. 6. The coffee composition according to claim 1, wherein the whitening agent is 7-15% by volume of the coffee brew. 7. The coffee composition according to claim 1, wherein the sweetener is a solid. 8. The coffee composition according to claim 1, wherein the sweetener is 1.9-2.2% by weight of the coffee brew. 9. The coffee composition according to claim 1, wherein: a) the coffee beverage produced from the coffee composition has a CIELAB coordinate of (L1*, a1*, b1*);b) the control coffee beverage produced from the control coffee composition has a CIELAB coordinate of (L2*, a2*, b2*);c) ΔL=L2−L1, Δa=a2−a1, and Δb=b2−b1; andd) 0<ΔL≤7.89, −16.74≤Δa<0, and 0<Δb≤5.08. 10. The coffee composition according to claim 1, wherein: a) the coffee beverage produced from the coffee composition has a CIELAB coordinate of (L1*, a1*, b1*)=(44.01, 28.56, 31.01); andb) the control coffee beverage produced from the control coffee composition has a CIELAB coordinate of (L2*, a2*, b2*)=(51.90, 11.82, 36.09). 11. The coffee composition according to claim 1, wherein the flavorant comprises one or more flavorants selected from the group consisting of: artificial or natural flavorants; synthetic flavor oils; synthetic flavoring aromatics; oils, oleo resins, and extracts derived from plants, leaves, flowers, and fruit; artificial, natural, or synthetic fruit flavorants; aldehydes; esters; and combinations thereof. 12. The coffee composition according to claim 11, wherein the flavorant is selected from the group consisting of: vanilla, chocolate, coffee, cocoa, lemon, orange, grapefruit, lime, mandarin, apple, peach, strawberry, raspberry, cherry, grape, spicy fruits, citrus fruits, berry fruits, green fruit, mint, peppermint, cinnamon, almond, cream, butter, and combinations thereof. 13. The coffee composition according to claim 11, wherein the flavorant is a flavor oil selected from the group consisting of: cinnamon oil, hazelnut oil, cocoa oil, peppermint oil, oil of nutmeg, oil of sage, oil of bitter almonds, and combinations thereof. 14. The coffee composition according to claim 11, wherein the flavorant is selected from the group consisting of: Blueberry Crumb flavorant, Peach Cobbler flavorant, Red Velvet Cake flavorant, Strawberry Shortcake flavorant, Pumpkin Pie flavorant, Chocolate Fudge flavorant, Pistachio flavorant, Almond flavorant, Green Apple flavorant, Cherry flavorant, Strawberry flavorant F109384, Spiced Pear flavorant, and combinations thereof. 15. The coffee composition according to claim 1, wherein the colorant is selected from the group consisting of: FD&C Blue No. 2, FD&C Green No. 3, FD&C Blue #1, FD&C Red #40, FD&C Yellow #5, FD&C Yellow #6, FD&C Blue #1, and combinations thereof. 16. The coffee composition according to claim 15, wherein the colorant is selected from the group consisting of: Cherry Liquid Color Solution, Yellow Liquid Color Solution, Lime Green Liquid Color Solution, Emerald Green Color Solution, Cream Yellow Liquid Color Solution, Blueberry Liquid Color Solution, Blue Liquid Color Solution, Red Liquid Color Solution, and combinations thereof. 17. The coffee composition according to claim 1, wherein the sweetener is selected from the group of both natural and artificial sweeteners consisting of: monosaccharides, disaccharides and polysaccharides, soluble saccharin salts, dipeptide based sweeteners, L-aspartic acid derived sweeteners, protein based sweeteners, high intensity sweeteners, and combinations thereof. 18. The coffee composition according to claim 17, wherein the sweetener is selected from the group of both natural and artificial sweeteners consisting of: white granulated sugar, as xylose, ribose, glucose (dextrose), mannose, galactose, fructose (levulose), sucrose (sugar), maltose, invert sugar, partially hydrolyzed starch, corn syrup solids, dihydrochalcones, monellin, steviosides, glycyrrhizin; sodium or calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide (acesulfame-K), the free acid form of saccharin, L-aspartyl-L-phenylalanine methyl ester (aspartame), L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, methyl esters of L-aspartyl-L-phenylglycerin and L-aspartyl-L-2,5,dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine, L-aspartyl-L-(1-cyclohexyen)-alanine, sucralose; maltitol, sorbitol, iosmalt, thaumatoccous danielli (Thaumatin I and II), acesulfame potassium, saccharin, neotame, and combinations thereof. 19. The coffee composition according to claim 1, wherein the whitening agent is selected from the group consisting of: liquid milk, liquid skim milk, liquid non-fat milk, liquid low fat milk, liquid whole milk, liquid half & half, liquid light cream, liquid light whipping cream, liquid heavy cream, liquid lactose free milk, liquid reduced lactose milk, liquid sodium free milk, liquid reduced sodium milk, liquid dairy fortified with nutrients, liquid high protein dairy, liquid whey protein concentrate, liquid whey protein isolate, liquid casein concentrate, liquid casein isolate, whole dry milk, non-fat dry milk, low fat milk powder, whole milk powder, dry whey solids, de-mineralized whey powders, individual whey protein, casein dairy powders, individual casein powders, anhydrous milkfat, dried cream, lactose free dairy powder, dry lactose derivatives, reduced sodium dairy powder, and combinations thereof. 20. The coffee composition according to claim 1, wherein the coffee composition can be extracted with at least one or both of: (i) 20-30 ml water per gram of the coffee composition; and (ii) water at a temperature from about 185° F. to about 205° F. to make a coffee brew.
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