U.S. patent application number 10/077325 was filed with the patent office on 2002-10-24 for coffee compositions with enhanced flavor characteristics and method of making.
Invention is credited to Hardesty, Douglas Craig, Young, Jerry Douglas.
Application Number | 20020155210 10/077325 |
Document ID | / |
Family ID | 23025650 |
Filed Date | 2002-10-24 |
United States Patent
Application |
20020155210 |
Kind Code |
A1 |
Hardesty, Douglas Craig ; et
al. |
October 24, 2002 |
Coffee compositions with enhanced flavor characteristics and method
of making
Abstract
A ready to drink coffee beverage comprising a coffee portion,
said coffee portion comprising a principal coffee component and N
relevant coffee components, where N is a number in the range of
from about 1 to about 20, wherein the principal coffee component
corresponds to a principal coffee component of a second coffee and
the relevant coffee components correspond to relevant coffee
components of the second coffee, and wherein the total
concentration of the principal coffee component is in the range of
from about 50% below to about 50% above the total concentration of
the corresponding principal coffee component in the second coffee,
and wherein the value of the total concentration of the principal
coffee component divided by the total concentration of each of the
relevant coffee components is within the range of from about 50%
below to about 50% above the value of the total concentration of
the corresponding principal coffee component in the second coffee
divided by the total concentration of the corresponding relevant
coffee components in the second coffee, wherein said ready to drink
coffee beverage exhibits and enhanced flavor profile.
Inventors: |
Hardesty, Douglas Craig;
(Amelia, OH) ; Young, Jerry Douglas; (Cincinnati,
OH) |
Correspondence
Address: |
THE PROCTER & GAMBLE COMPANY
INTELLECTUAL PROPERTY DIVISION
WINTON HILL TECHNICAL CENTER - BOX 161
6110 CENTER HILL AVENUE
CINCINNATI
OH
45224
US
|
Family ID: |
23025650 |
Appl. No.: |
10/077325 |
Filed: |
February 15, 2002 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60269066 |
Feb 15, 2001 |
|
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Current U.S.
Class: |
426/594 |
Current CPC
Class: |
A23F 5/243 20130101;
A23F 5/465 20130101 |
Class at
Publication: |
426/594 |
International
Class: |
A23F 005/00 |
Claims
We claim:
1. A beverage composition comprising: a coffee portion comprising a
resulting coffee component, said coffee portion exhibiting a
resulting coffee component profile, said coffee portion comprising:
i) a coffee source comprising a coffee source component, said
coffee source exhibiting a coffee source component profile; ii) a
coffee source component modifier; iii) a flavor source component;
wherein the amount of said resulting coffee component mimics the
amount of a target component in a component profile of a target
coffee, and wherein said coffee portion has a pH value in the range
of from about 2.0 units below to about 2.0 units above the pH value
said target coffee.
2. The beverage composition of claim 1 wherein said coffee portion
has a pH value in the range of from about 1.0 units below to about
1.0 units above the pH value said target coffee.
3. The beverage composition of claim 1 wherein said coffee portion
has a pH value in the range of from about 0.5 units below to about
0.5 units above the pH value said target coffee.
4. The beverage composition of claim 1 wherein said coffee source
is selected from the group consisting of roast and ground coffee,
soluble coffee, a coffee extract, and mixtures thereof.
5. The beverage composition of claim 1 wherein said flavor source
is selected from the group consisting of compounds capable of
imparting a characteristic flavor note associated with nuts,
berries, dairy flavor contributing products, cocoa, vanilla,
alcohols, and liqueur flavor contributing products, caramel, mint,
coffees, chocolates, cinnamon, and combinations thereof.
6. A coffee composition comprising: a coffee portion comprising a
resulting source component, said coffee portion exhibiting a
resulting source component profile, said coffee portion comprising:
i) a coffee source comprising a coffee source component, said
coffee source exhibiting a coffee source component profile; ii) a
source component modifier; iii) a flavor source component; wherein
the amount of said resulting source component mimics the amount of
a target coffee component in a component profile of a target
coffee, and wherein said coffee portion provides a pH value in use
in the range of from about 2.0 units below to about 2.0 units above
the pH value said target coffee.
7. The beverage composition of claim 6 wherein said coffee portion
provides a pH value in use in the range of from about 0.5 units
below to about 0.5 units above the pH value said target coffee.
8. The beverage composition of claim 6 wherein said coffee source
is selected from the group consisting of roast and ground coffee,
soluble coffee, a coffee extract, and mixtures thereof.
9. The beverage composition of claim 6 wherein said flavor source
is selected from the group consisting of compounds capable of
imparting a characteristic flavor note associated with nuts,
berries, dairy flavor contributing products, cocoa, vanilla,
alcohols, and liqueur flavor contributing products, caramel, mint,
coffees, chocolates, cinnamon, and combinations thereof.
10. A ready to drink coffee beverage comprising a coffee portion,
said coffee portion comprising a principal coffee component and N
relevant coffee components, where N is a number in the range of
from about 1 to about 20, wherein said principal coffee component
corresponds to a principal coffee component of a target coffee and
said N relevant coffee components correspond to N relevant coffee
components of said target coffee, wherein the total concentration
of said principal coffee component is in the range of from about
50% below to about 50% above the total concentration of said
corresponding principal coffee component in said target coffee, and
wherein the value of the total concentration of said principal
coffee component of said first coffee divided by the total
concentration of said Nth relevant coffee component of said first
coffee is within the range of from about 50% below to about 50%
above the value of the total concentration of said principal coffee
component in said target coffee divided by the total concentration
of said Nth relevant coffee component of said target coffee.
11. The ready to drink coffee beverage of claim 10 wherein said
flavor source is selected from the group consisting of compounds
capable of imparting a characteristic flavor note associated with
nuts, berries, dairy flavor contributing products, cocoa, vanilla,
alcohols, and liqueur flavor contributing products, caramel, mint,
coffees, chocolates, cinnamon, and combinations thereof.
12. A ready to drink coffee beverage comprising a coffee portion,
said coffee portion comprising a principal coffee component and N
relevant coffee components, where N is a number in the range of
from about 1 to about 20, wherein said principal coffee component
corresponds to a principal coffee component of a target coffee and
said N relevant coffee components correspond to N relevant coffee
components of said target coffee, wherein the total concentration
of said principal coffee component is in the range of from about
50% below to about 50% above the total concentration of said
corresponding principal coffee component in said target coffee, and
wherein the value of the total concentration of said principal
coffee component of said first coffee divided by the total
concentration of said Nth relevant coffee component of said first
coffee is within the range of from about 50% below to about 50%
above the value of the total concentration of said principal coffee
component in said target coffee divided by the total concentration
of said Nth relevant coffee component of said target coffee, and
wherein said coffee portion has a sufficient amount of a coffee
source component modifier such that the pH of said coffee portion
is within the range of from about 2 units above to about 2 units
below the pH of said target coffee.
13. The ready to drink coffee beverage of claim 12 wherein the
value of the total concentration said principal coffee component of
said coffee portion divided by the total concentration of said Nth
relevant coffee component of said coffee portion is equal to the
value of the total concentration of said corresponding principal
coffee component of said target coffee divided by the total
concentration of said corresponding Nth relevant coffee component
of said target component.
14. The ready to drink coffee beverage of claim 13 where in the
ratio of principal coffee component of said coffee portion to each
of said Nth relevant coffee components of said coffee portion is
equal to the ratio of said corresponding principal coffee
components of said target coffee to each of said corresponding Nth
relevant coffee components of said target coffee.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority to U.S. Provisional
Application No. 60/269,066, filed Feb. 15, 2001.
FIELD OF THE INVENTION
[0002] The present invention relates to novel coffee compositions
with enhanced flavor characteristics. In particular, the present
invention relates to novel processes for preparing enhanced coffee
compositions and the products comprising them.
BACKGROUND OF THE INVENTION
[0003] High quality coffee food and beverage products enjoy
considerable popularity and make up an increasingly significant
proportion of the diets of many people. However, high quality
flavored coffee products are both expensive to purchase and to
produce. One such reason is the cost of the flavoring materials. To
produce high quality, flavored coffee products with realistic
flavors has previously required the use of non-artificial
flavorants (e.g., 100% real juice). However, real ingredients are
expensive, and frequently hard to obtain in the quantities
required. This results in higher production costs for high quality
flavored coffee products that must eventually be borne by the
consumer.
[0004] One such approach to this problem has been the use of
artificial flavoring agents comprising a portion of the ingredients
that can be found in real flavoring agents. The flavoring
compositions, however, suffer from poor consumer acceptance because
of an inability to reproduce natural flavor characteristics.
[0005] Additionally, as the popularity of more exotic flavor
combinations for coffee flavored beverages increases there exists a
need to satisfactorily mitigate the consumer dispreferred
interactions between the characteristic flavors of the beverage
ingredients.
[0006] Considerable effort, therefore, has been expended in an
attempt to address the need for coffee beverages with enhanced
flavors. Accordingly, it is an object of the present invention to
provide compositions and methods which address these needs and
provide further related advantages.
BRIEF DESCRIPTION OF THE DRAWINGS
[0007] The foregoing aspects and many of the attendant advantages
of this invention will become more readily appreciated as the same
becomes better understood by reference to the following detailed
description, when taken in conjunction with the accompanying
drawings, wherein:
[0008] FIG. 1 Is a flow diagram describing the process steps of the
present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0009] The present invention relates to novel coffee compositions
with specific flavor characteristics. In particular, the present
invention relates to novel processes for preparing flavored coffee
compositions and the products comprising them.
[0010] A. Definitions
[0011] As used herein, the term "flavor source" is defined as a
compound or a combination of compounds capable of imparting the
characteristic flavor note or notes associated with nuts, berries,
dairy flavor contributing products (e.g., milk, cream,
half-and-half, artificial creamer, butter, custard, and the like),
cocoa, vanilla, alcohols and liqueur flavor contributing products
(e.g., Irish cream, amaretto, grand marnier, Kahlua, and the like),
caramel, mint, coffees, chocolates, and cinnamon. The flavor source
may be either a single flavor source, or a combination of two or
more flavor sources. Also the flavor source may be either naturally
occurring, artificial (e.g., an artificial flavoring available from
one of many commercial flavoring house), or a combination of the
two.
[0012] As used herein, the term "naturally occurring flavor source"
is defined as a compound or series of compounds typically found in
such products as extracts, pressings, purees, or other aqueous
forms of a flavor source. The naturally occurring flavor source
comprises the aldehydes, ketones, lactones, carbohydrates, acids,
proteins and other compounds commonly found in the flavor source.
Milk, cream, half-and-half, fresh squeezed fruit and vegetable
juices (e.g., orange, lime, lemon, grapefruit, apple, cranberry,
etc.), and purees of fruits and vegetables are but a few examples
of naturally occurring flavor sources.
[0013] As used herein, the term "artificially occurring flavor
source" is defined as a compound or combination of compounds
intended to provide at least a portion, if not all, of the
characteristic flavor impact of an associated flavor source. The
artificially occurring flavor source may be an isolate or other sub
set of compounds found in a flavor source, or may be one or more
compounds that exhibit a characteristically similar sensory
perception (e.g., taste, olfactory) to one or more compounds found
in a flavor source. The artificially occurring flavor source is
typically a compilation of the aldehydes, ketones, lactones, and
carbohydrates of the flavor source, though is not limited to just
those categories of compounds.
[0014] As used herein, the term "flavor source component" is
defined as one of the taste contributing acids contained within a
flavor source. One skilled in the art will appreciate that by the
term acid it is meant the combination of the acid's associated and
dissociated forms. The flavor source component can exist in one or
more forms selected from the following group: acidic form of the
taste contributing acid, anionic form of the taste contributing
acid, and metallic and ammonium salt of the taste contributing
acid.
[0015] As used herein, the term "flavor source component profile"
is defined as the concentration of one or more flavor source
components present within a given flavor source. The flavor source
component profile can be represented by a graph, a table, or some
other suitable visual representation showing the existence and
concentrations of flavor source components.
[0016] As used herein, the term "enhanced flavor source" is defined
as an artificially occurring flavor source that has been
supplemented with at least a portion of the flavor source component
profile of a corresponding flavor source. For example, an
artificial raspberry flavor that has been supplemented with one or
more of the relevant taste contributing acids present in a
naturally occurring raspberry flavor source.
[0017] As used herein, the term "coffee source" is defined as a
beverage source derived from a plant of the Family Rubiaceae, Genus
Coffea, from a given region of origin. One skilled in the art will
appreciate that by region of origin it is meant a coffee growing
region wherein the coffee growing process utilizes identical coffee
seedlings. Additionally, a region of origin experiences similar
soil conditions, fertilization conditions, growing environment
(e.g., rainfall amount, temperature, altitude, sunlight), and
pre-roasting process, handling, and storage conditions.
[0018] There are many coffee species, however, it is generally
recognized by those skilled in the art that there are two primary
commercial coffee species, Coffea arabica and Coffea canephora var.
robusta Coffees from the Species arabica are described as
"Brazils," which come from Brazil, or "Other Milds" which are grown
in other premium coffee producing countries. Premium arabica
countries are generally recognized as including Colombia,
Guatemala, Sumatra, Indonesia, Costa Rica, Mexico, United States
(Hawaii), El Salvador, Peru, Kenya, Ethiopia and Jamaica. Coffees
from the Species canephora var. robusta are typically used as a low
cost extender for arabica coffees. These robusta coffees are
typically grown in the lower regions of West and Central Africa,
India, South East Asia, Indonesia, and Brazil.
[0019] The coffee source can be in a variety of forms including,
but not limited to, cherries, beans, leaves, and bark.
Additionally, the coffee source can take the form of soluble
coffee, roast and ground, roasted whole bean, green coffee, and
extracts of coffee via aqueous, super-critical fluid, and organic
solvent extraction processes. The coffee source can also be
caffeinated, decaffeinated, or a blend of both.
[0020] As used herein, the term "coffee source component" is
defined as one of the taste contributing acids contained within the
coffee source. One skilled in the art will appreciate that by the
term acid it is meant the combination of the acid's associated and
dissociated forms. The coffee source component is generated or
formed as a result of coffee source growing, harvesting,
processing, roasting, fermentation, preparation, handling and/or
storage processes.
[0021] As used herein, the term "taste contributing" is defined as
an acid contained within the coffee source whose concentration is
perceptible by taste at a concentration in water that is identical
to the concentration of the acid in the target coffee and is
directly or inversely correlated to roasting conditions, or whose
concentration varies with coffee region of origin, or whose
concentration varies with coffee species. Perceptible by taste is
defined as modifying the sensory perception of one or more of the
flavor characteristics associated with a taste contributing acid.
Examples of flavor characteristics normally associated with acids
include, but are not limited to, sweet, sour, salty, bitter, soury,
winey, acidy, mellow, bland, sharp, harsh, pungent, and the
like.
[0022] As used herein, the term "coffee source component profile"
is defined as the concentration of coffee source components present
within a coffee source. The coffee source component profile can be
represented by a graph, a table, or some other suitable visual
representation showing the existence and concentrations of coffee
source components.
[0023] As used herein, the term "supplemental source component" is
defined as a taste contributing acid. The taste contributing acid
of the supplemental source component corresponds to the taste
contributing acid of a source component (e.g., flavor source
components of naturally occurring, artificially occurring, or
enhanced flavor sources; coffee source components, supplemental
coffee source components resulting source components), though it
may exist in the same or a different form of the acid. The
supplemental source component can exist in one or more forms
selected from the following group: acidic form of the taste
contributing acid, anionic form of the taste contributing acid, and
metallic and ammonium salt of the taste contributing acid.
[0024] As used herein, the term "source component modifier" is
defined as a compound, or set of compounds, that adjusts the
perceptible concentration of one or more source components (e.g.,
flavor source components of naturally occurring, artificially
occurring, or enhanced flavor sources; coffee source components,
supplemental coffee source components resulting source components).
Acceptable source component modifiers include one or more of the
following sodium, magnesium, potassium, hydrogen, calcium, and
ammonium cations, in combination with hydroxide, carbonate,
bicarbonate, gluconate, and sulfates.
[0025] The addition of a source component modifier will modify the
taste perceptible concentration of one or more source components.
The addition of a source component modifier is also used to adjust
the pH value of the coffee portion of a coffee beverage or
composition to within an acceptable range of the pH values of the
coffee portion of a target coffee composition or beverage.
[0026] As used herein the term "resulting source component" is
defined as the combination of a source component and a
corresponding supplemental source component. It will be appreciated
by one skilled in the art upon reading the disclosure herein that
depending on the particular flavor characteristic or
characteristics to be added, augmented, reduced, or removed the
concentration of either the source component, the supplemental
source component, or both may be zero.
[0027] As used herein the term "resulting source component profile"
is defined as the concentration of one or more resulting source
components present within a formulated beverage or beverage
composition. The resulting source component profile can be
represented by a graph, a table, or some other suitable visual
representation showing the existence and concentrations of
resulting source components.
[0028] As used herein, the term "target coffee" is defined as a
coffee beverage or coffee composition incorporating the desired
enhanced flavor characteristics of the flavor source. The target
coffee comprises a coffee element that is generally derived from a
bean or a blend of beans from a plant of the Family Rubiaceae,
Genus Coffea, from a given region of origin. However, the coffee
element of the target coffee can also be derived from a variety of
coffee materials including, but not limited to, cherries, beans,
leaves, and bark. Additionally, the coffee element of the target
coffee can take the form of soluble coffee, roast and ground,
roasted whole bean, green coffee, and extracts of coffee via
aqueous, super-critical fluid, and organic solvent extraction
processes. The coffee element can also be caffeinated,
decaffeinated, or a blend of both. The target coffee may optionally
further comprise one or more characteristic flavor attributes
associated with one or more given flavor sources. By way of
example, and not intending to be limited to these beverages set
forth, the target coffee may be a berry flavored coffee, a flavored
latte beverage, or a creamy coffee beverage.
[0029] As used herein, the term "target coffee component" is
defined as one of the taste contributing acids contained within the
target coffee. One skilled in the art will appreciate that by the
term acid it is meant the combination of an acid's associated and
disassociated forms.
[0030] As used herein, the term "target coffee component profile"
is defined as the concentration of target coffee components present
within the target coffee. The target coffee component profile can
be represented by a graph, a table, or some other suitable visual
representation showing the existence and concentrations of target
coffee components.
[0031] B. Coffee Source
[0032] It has been determined according to the present invention
that coffee beverages and compositions that exhibit consumer
preferred flavor characteristics may be produced from a variety of
coffee sources. The preferred coffee source for a particular use
may vary according to considerations of availability, expense, and
flavor associated with the coffee source. Additionally, the degree
and nature of impurities and other components in the coffee source
may be considered. A coffee beverage composition may also be
produced from a blend of one or more suitable coffee sources.
[0033] The coffee beverages and compositions of the present
invention comprise a coffee portion, and may optionally contain
additional components, such as foaming agents, mouthfeel enhancing
agents, flavorants, creamy components, inert fillers and carriers,
sweetening agents, and the like. The coffee portion is comprised of
a coffee source, and any supplemental coffee source component
and/or coffee source component modifier required.
[0034] Coffee sources exist in a variety of forms including, but
not limited to, cherries, leaves, bark, soluble coffee, instant
coffee, roast and ground, roasted whole bean, green coffee beans,
extracts including aqueous, super-critical fluid, and organic
solvents, and mixtures thereof. Furthermore, the coffee source can
be caffeinated, decaffeinated, or a blend of both. It is recognized
that coffee sources suitable for use in the present invention may
contain various impurities and/or by-products.
[0035] Coffee sources of the present invention are defined by
coffee variety (i.e., coffee species and region of origin). By
region of origin it is meant a coffee growing region wherein the
coffee growing process utilizes identical coffee seedlings.
Additionally, a region of origin experiences similar soil
conditions, fertilization conditions, growing environment (e.g.,
rainfall amount, temperature, altitude, sunlight), and pre-roasting
process, handling, and storage conditions. The species, region of
origin, and coffee growing, harvesting, processing, roasting,
fermentation, preparation, handling and/or storage process
conditions determine the presence and concentration of a given acid
in a coffee source.
[0036] It has been found that the coffee sources of the present
invention contain one or more of the following acids: Formic,
Acetic, Propanoic, Butanoic, Pentanoic, Hexanoic, Heptanoic,
Octanoic, Nonanoic, Decanoic, Palmitic, Crotonic, Isocrotonic,
Hydroxyacetic, Isobutyric, Lactic, 3-hydroxypropanoic, Glyceric,
2,3-dihydroxypropanoic, 2-(4-methoxyphenoxy) propanoic,
2-hydroxybutyric, 2,4-dihydroxybutyric, 2-methylbutanoic,
Isovaleric, Methacrylic, Tiglic, Angelic, 3-methyl-2-butenoic,
Pyruvic, 2-Oxobutyric, 3-oxobutanoic, Levulinic, Oxalic, Malonic,
Succinic, Glutaric, Fumaric, Maleic, Methylsuccinic, Malic,
Tartaric, 2-hydroxyglutaric, Ketoglutaric, Citraconic, Mesaconic,
Itaconic, Citric, Aspartic, Glutamic, Pyroglutamic, Nicotinic,
2-Furoic, Benzoic, 3-hydroxybenzoic, 4-hydroxybenzoic,
2,5-dihydroxybenzoic, 3,4-dihydroxybenzoic,
3,4,5-Trihydroxybenzoic, 1,2,4-trihydroxybenzoic, Vanillic, Phytic,
Phosphoric, Quinic, Caffeic, Ferulic,
3-(4-Hydroxy-3-methoxyphenyl)-2-propenoic, p-coumaric, o-coumaric,
4-methoxycinnamic, 3,4-dimethoxycinnamic, 3,4,5-trimethoxycinnamic,
3-caffeoylquinic, 4-caffeoylquinic, 5-caffeoylquinic,
3-feruloylquinic, 4-feruloylquinic, 5-feruloylquinic,
3,4-dicaffeoylqunic, 3,5-dicaffeoylqunic, 4,5-dicaffeoylqunic,
p-coumaroylquinic, caffeoylferuoylqunic. The exact concentration
within a given coffee source depends on the coffee species
selected, the growing and harvesting conditions, and the coffee
source preparation processes described above.
[0037] Coffee sources have been found to contain varying levels of
acids depending on its form. For example, green coffee has been
found to contain approximately 11% total acid by weight, Roasted
coffee has been found to contain approximately 6% total acid
content by weight, and instant coffee has been found to contain
approximately 16% total acid content by weight.
[0038] C. Coffee Source Component
[0039] A coffee source component is defined as a taste contributing
acid present within a given coffee source. As used herein, the term
"taste contributing" is defined as an acid contained within the
coffee source whose concentration is perceptible by taste at a
concentration in water that is identical to the concentration of
the acid in the target coffee and is directly or inversely
correlated to roasting conditions, or whose concentration varies
with coffee region of origin, or whose concentration varies with
coffee species. Perceptible by taste is defined as modifying the
sensory perception of one or more of the flavor characteristics
associated with a taste contributing acid. Examples of flavor
characteristics normally associated with acids include, but are not
limited to, sweet, sour, salty, bitter, soury, winey, acidy,
mellow, bland, sharp, harsh, pungent, and the like. In addition, a
taste contributing acid is an acid whose concentration exhibits at
least one of the following phenomenon: a roast effect; a coffee
species effect; and a coffee region of origin effect.
[0040] As used herein the term roast effect is defined as the
existence of a relationship between the concentration of the acid
in a roasted coffee source and the roasting conditions selected.
One skilled in the art will appreciate that roasting conditions are
generally recognized as time, heat input and moisture. One skilled
the art will also appreciate that the roasting conditions selected
for a given coffee source can be characterized by roast time,
roasting equipment, and a Hunter L* color. As used herein, color
differences are defined in terms of readings measured on a Hunter
calorimeter and specifically the values L*, a* and b* derived from
the Hunter CIE scale. See pages 985-95 of R. S. Hunter,
"Photoelectric Color Difference Meter," J. of the Optical Soc. of
Amer., Volume 48, (1958), herein incorporated by reference.
[0041] As used herein, the term coffee species effect is defined as
an acid having a concentration in a coffee source of one coffee
species, subjected to a given set of growing, harvesting, and
processing conditions, that is different from the concentration in
a different coffee species, subjected to identical growing,
harvesting, and processing conditions. As used herein, the term
coffee region of origin effect is defined as an acid having a
concentration that is dependent on the coffee growing, harvesting,
processing, roasting, fermentation, preparation, handling and/or
storage processes.
[0042] The presence of a given coffee source component, and its
corresponding concentration within a coffee source, is a function
of many factors. The factors vary depending on the specific coffee
source selected. Most notable among these, however, is the
selection of a specific coffee species. Additionally, growing
conditions such as rainfall amounts, temperature, fertilization,
harvesting, handling, and storage of the coffee species contribute
greatly to the presence and concentration of a given coffee source
component. Moreover, subsequent processing and preparation of the
coffee species may significantly impact coffee source component
concentrations.
[0043] The coffee source component can exist within a coffee source
in a variety of forms. Typically the coffee source component is
present in the acidic form of the taste contributing acid. As an
acid, the coffee source component exists in both the associated and
disassociated forms of the acid. However, it has been found that in
the present invention suitable coffee source components may also
exist as a salt of the taste contributing acid.
[0044] D. Coffee Source Component Profile
[0045] A Coffee source component profile is defined as the
concentration of coffee source components present within a given
coffee source. The coffee source component profile represents the
coffee source component concentration at a pH value of 14, in the
completely dissociated form of the acid. The coffee source
component profile can take the form of a graph, a table, or some
other suitable visual representation showing the existence and
concentrations of beverage source components.
[0046] Table 1 is a tabular representation of the coffee source
component profile of a roast and ground coffee source (Vietnam
robusta, roasted for 854 seconds on a Thermalo batch roaster, to a
Hunter L-color of 17.68). FIG. 1 is a graphical representation of
the same coffee source component profile.
1TABLE 1 Vietnam robusta, roasted for 854 seconds on a Thermalo
batch roaster to a Hunter L-color of 17.68 Coffee Source Component
(Anionic Form) Concentration (ppm) Quinate 79 Lactate 30 Acetate
119 Formate 45 Malate 24 Fumarate 27 Phosphate 77 Citrate 85
[0047] E. Target Coffee, Target Coffee Component, and Target Coffee
Component Profile
[0048] As used herein, the term "target coffee" is defined as a
coffee beverage or coffee composition incorporating the desired
enhanced flavor characteristics of the flavor source. The target
coffees of the present invention may optionally further comprise
one or more characteristic flavor attributes associated with one or
more given flavor sources. By way of example, and not intending to
be limited to these beverages set forth, the target coffee may be a
berry flavored coffee, a flavored latte beverage, or a creamy
coffee beverage. The target coffees of the present invention may
optionally contain additional elements, such as foaming agents,
mouthfeel enhancing agents, flavorants, creamy components, inert
fillers and carriers, sweetening agents, and the like.
[0049] The coffee element of the target coffee is derived from a
plant of the Family Rubiaceae, Genus Coffea, from a given region of
origin. The coffee element of the target coffee can be in a variety
of forms including, but not limited to, cherries, beans, leaves,
and bark. Additionally, the coffee element can take the form of
soluble coffee, roast and ground, roasted whole bean, green coffee,
and extracts of coffee via aqueous, super-critical fluid, and
organic solvent extraction processes. The coffee element can also
be caffeinated, decaffeinated, or a blend of both.
[0050] It has been found that the coffee element of the target
coffee contains one or more of the following acids: Formic, Acetic,
Propanoic, Butanoic, Pentanoic, Hexanoic, Heptanoic, Octanoic,
Nonanoic, Decanoic, Palmitic, Crotonic, Isocrotonic, Hydroxyacetic,
Isobutyric, Lactic, 3-hydroxypropanoic, Glyceric,
2,3-dihydroxypropanoic, 2-(4-methoxyphenoxy) propanoic,
2-hydroxybutyric, 2,4-dihydroxybutyric, 2-methylbutanoic,
Isovaleric, Methacrylic, Tiglic, Angelic, 3-methyl-2-butenoic,
Pyruvic, 2-Oxobutyric, 3-oxobutanoic, Levulinic, Oxalic, Malonic,
Succinic, Glutaric, Fumaric, Maleic, Methylsuccinic, Malic,
Tartaric, 2-hydroxyglutaric, Ketoglutaric, Citraconic, Mesaconic,
Itaconic, Citric, Aspartic, Glutamic, Pyroglutamic, Nicotinic,
2-Furoic, Benzoic, 3-hydroxybenzoic, 4-hydroxybenzoic,
2,5-dihydroxybenzoic, 3,4-dihydroxybenzoic,
3,4,5-Trihydroxybenzoic, 1,2,4-trihydroxybenzoic, Vanillic, Phytic,
Phosphoric, Quinic, Caffeic, Ferulic,
3-(4-Hydroxy-3-methoxyphenyl)-2-propenoic, p-coumaric, o-coumaric,
4-methoxycinnamic, 3,4-dimethoxycinnamic, 3,4,5-trimethoxycinnamic,
3-caffeoylquinic, 4-caffeoylquinic, 5-caffeoylquinic,
3-feruloylquinic, 4-feruloylquinic, 5-feruloylquinic,
3,4-dicaffeoylqunic, 3,5-dicaffeoylqunic, 4,5-dicaffeoylqunic,
p-coumaroylquinic, caffeoylferuoylqunic. The exact concentration of
an given acid within a the coffee element of the target coffee
depends on the coffee species selected, the growing and harvesting
conditions, and coffee element preparation processes described
above.
[0051] The target coffee component profile is defined as the
concentration of target coffee components present within the coffee
element of the target coffee. The target coffee component profile
can be represented by a graph, a table, or some other suitable
visual representation showing the existence and concentrations of
target coffee components. In one embodiment of the present
invention the target coffee comprises eight ounces of a coffee
element (Colombian Arabica, roasted for 201 seconds on a Thermalo
batch roaster, to a Hunter L-color of 12.1) in combination with
0.25 ounces of a puree of frozen raspberries. In another embodiment
of the present invention the target coffee comprises ten ounces of
a coffee element (Kenya AA (arabica), roasted on a Jabez Burns
laboratory roaster for 10 minutes, to a Hunter L-color of 18.76) in
combination with three ounces of heavy cream.
[0052] F. Source Component Modifier
[0053] A source component modifier is defined as a compound, or
combination of compounds, that adjusts the perceptible
concentration of one or more source components. In solution, an
acid can exist entirely in an associated form, entirely in a
dissociated form, or as a combination of the two. The proportion of
a given acid that exists in its associated and dissociated states
is, in part, a function of the equilibrium constant for the given
acid. It is the associated form of an acid that is responsible for
taste. Though not intended to be limited by theory, Applicants
believe that the human sensory perception of taste detects the
associated form of an acid, the dissociated form of the acid is
imperceptible. By adjusting the pH value of a given beverage or
composition, the source component modifier adjusts perceptible
concentration of a source component. Acceptable source component
modifiers include: sodium, magnesium, potassium, hydrogen, calcium,
and ammonium cations, in combination with hydroxide, carbonate,
bicarbonate, gluconate, and sulfates. Combinations of these
compounds are also acceptable.
[0054] The source component modifier compounds can exist in a
variety of forms. The coffee source component modifier may exist in
a solution of water, or some other suitable aqueous medium.
Moreover, the source component modifier can exist in non-aqueous
solutions (e.g., oil and glycerin). Alternatively, the source
component modifier may exist as one or more dry ingredients.
[0055] The source component modifier can be combined with a coffee
source in a variety of ways, depending on the nature and form of
the coffee source and the source component modifier selected and
employed. If the coffee source selected were a roast and ground
coffee, the source component modifier could exist in an aqueous
solution that is sprayed onto, or mixed with, the roast and ground
coffee. Alternatively, the source component modifier could exist in
a dry state, and be mixed with the roast and ground coffee source
in a coffee composition. When the coffee composition is transformed
into a coffee beverage, the source component modifier would then
act to adjust the perceptible concentration of the coffee source
component in the method described.
[0056] A source component modifier existing in solution could also
be applied (e.g., by spraying or mixing) to a roasted whole bean,
green coffee bean, liquid coffee extract, soluble coffee, or other
form of a coffee source (e.g., cherries, leaves, and the like). The
same is true for a source component modifier existing in a dry
state. The source component modifier can exist in any suitable form
in an intermediate state of the final, consumable coffee beverage.
The form of the source component modifier is only limited by the
need to exist in a state capable of adjusting the perceived
concentration of a source component, in the final, consumable form
of the coffee beverage.
[0057] Source component modifiers that are a combination of two or
more suitable compounds can be combined with the coffee source
together or separately. Additionally, multi-compound source
component modifiers can exists in different states (e.g., in
solution or a dry state) so long as they are capable of adjusting
the perceived concentration of a source component, in the final,
consumable form of the coffee beverage.
[0058] The source component modifiers of the present invention also
need not be applied directly to the coffee source to be effective.
The coffee beverages and coffee compositions of the present
invention may include additional ingredients, such as foaming
agents, mouthfeel enhancing agents, flavorants, creamy components,
inert fillers and carriers, sweetening agents, and the like. The
source component modifiers may be combined with any of these
additional ingredients, in a suitable form, such that they are
capable of adjusting the perceived concentration of a source
component, in the final, consumable form of the coffee
beverage.
[0059] G. Supplemental Source Components
[0060] A supplemental source component is defined as a taste
contributing acid. The taste contributing acid of the supplemental
source component corresponds to the taste contributing acid of the
coffee and/or flavor source component, though it may exist in the
same or a different form of the acid. The supplemental source
component can exist, just as the flavor source component can exist,
as either the acidic form of the taste contributing acid (e.g.,
Citric Acid; Malic Acid; Formic Acid; Fumaric Acid; Phosphoric
Acid; 2-Furoic Acid; Lactic Acid; Acetic Acid.), or as a salt of
the taste contributing acid (e.g., Mono-, Di-, or Tri- Sodium
Citrate; Mono-, Di-, or Tri- Potassium Citrate; Mono-, or Di-
Sodium Malate; Mono- or Di- Potassium Malate; Sodium Formate;
Potassium Formate; Mono- or Di- Sodium Fumarate; Mono- or Di-
Potassium Fumarate; Mono- or Di- Sodium Phosphate; Mono- or Di-
Potassium Phosphate; Sodium Furoate; Potassium Furoate; Sodium
Lactate; Potassium Lactate).
[0061] Though the supplemental source component can be any of the
taste contributing acids, preferred taste contributing acids are
the acids of the following anions: Quinate, Lactate, Acetate,
Formate, 2-Furoate, 3-Methyl Malate, Citramalate, Hydroxyglutarate,
Glutarate, Malate, Citraconate, Maleate, Mesaconate, Oxalate,
Fumarate, Phosphate and Citrate.
[0062] The supplemental source components of the present invention
can exist in a variety of forms. The supplemental source component
may exist in a solution of water, or some other suitable aqueous
medium. Moreover, the supplemental source component can exist in
non-aqueous solutions (e.g., oil and glycerin). Alternatively, a
supplemental source component may exist as one or more dry
ingredients.
[0063] The supplemental source component can be combined with the
coffee source in a variety of ways, depending on the nature and
form of the coffee source and the supplemental source component. If
the coffee source selected were a roast and ground coffee, the
supplemental source component could exist in an aqueous solution
that is sprayed onto, or mixed with, the roast and ground coffee.
Alternatively, the supplemental source component could exist in a
dry state, and be mixed with the roast and ground coffee source in
a coffee composition. When the coffee composition is transformed
into a coffee beverage, the supplemental source component would
then act to supplement the total concentration of the corresponding
coffee source component in the method described.
[0064] A supplemental source component existing in solution could
also be applied (e.g., by spraying or mixing) to a roasted whole
bean, green coffee bean, liquid coffee extract, soluble coffee, or
other form of a coffee source (e.g., cherries, leaves, and the
like). The same is true for a supplemental source component
existing as a dry ingredient. The supplemental source component can
exist in any suitable form, in an intermediate state of the final,
consumable coffee beverage. The exact form of the supplemental
source component is only limited by the need to exist in a state
capable of supplementing the total concentration of the
corresponding source component, in the final, consumable form of
the coffee beverage.
[0065] Supplemental source components that are a combination of two
or more suitable compounds can be combined with the coffee source
together or separately. Additionally, multi-compound supplemental
source components can exists in different states (e.g., in solution
or a dry state) so long as they are capable of supplementing the
total concentration of the corresponding source component, in the
final, consumable form of the coffee beverage.
[0066] The supplemental source components of the present invention
also need not be combined with the coffee source directly to be
effective. The coffee beverages and coffee compositions of the
present invention may include additional ingredients, such as
foaming agents, mouthfeel enhancing agents, flavorants, creamy
components, inert fillers and carriers, sweetening agents, and the
like. The supplemental source components may be combined with any
of these additional ingredients, in any suitable form, such that
they are capable of supplementing the total concentration of the
corresponding source component, in the final, consumable form of
the coffee beverage.
[0067] H. Resulting Coffee Source, Resulting Coffee Component,
Resulting Coffee Component Profile
[0068] As used herein the term "resulting source component" is
defined as the combination of a source component and a
corresponding supplemental source component. As used herein the
term "resulting component profile" is defined as the concentration
of one or more resulting source components present within a
formulated beverage or composition. The resulting source component
profile can be represented by a graph, a table, or some other
suitable visual representation showing the existence and
concentrations of resulting source components.
[0069] I. Flavor Source Component
[0070] A flavor source component is defmed as a taste contributing
acid. The taste contributing acid of the flavor source component
corresponds to the taste contributing acid of the flavor source,
though it may exist in the same or a different form of the acid.
The flavor source component can exist as either the acidic form of
the taste contributing acid (e.g., Citric Acid; Malic Acid; Formic
Acid; Fumaric Acid; Phosphoric Acid; 2-Furoic Acid; Lactic Acid;
Acetic Acid.), or as a salt of the taste contributing acid (e.g.,
Mono-, Di-, or Tri- Sodium Citrate; Mono-, Di-, or Tri- Potassium
Citrate; Mono-, or Di- Sodium Malate; Mono- or Di- Potassium
Malate; Sodium Formate; Potassium Formate; Mono- or Di- Sodium
Fumarate; Mono- or Di- Potassium Fumarate; Mono- or Di- Sodium
Phosphate; Mono- or Di- Potassium Phosphate; Sodium Furoate;
Potassium Furoate; Sodium Lactate; Potassium Lactate).
[0071] Though the flavor source component can be any of the taste
contributing acids, preferred taste contributing acids include:
Formic, Acetic, Propanoic, Butanoic, Pentanoic, Hexanoic,
Heptanoic, Octanoic, Nonanoic, Decanoic, Palmitic, Crotonic,
Isocrotonic, Hydroxyacetic, Isobutyric, Lactic, 3-hydroxypropanoic,
Glyceric, 2,3-dihydroxypropanoic, 2-(4-methoxyphenoxy)propanoic,
2-hydroxybutyric, 2,4-dihydroxybutyric, 2-methylbutanoic,
Isovaleric, Methacrylic, Tiglic, Angelic, 3-methyl-2-butenoic,
Pyruvic, 2-Oxobutyric, 3-oxobutanoic, Levulinic, Oxalic, Malonic,
Succinic, Glutaric, Fumaric, Maleic, Methylsuccinic, Malic,
Tartaric, 2-hydroxyglutaric, Ketoglutaric, Citraconic, Mesaconic,
Itaconic, Citric, Aspartic, Glutamic, Pyroglutamic, Nicotinic,
2-Furoic, Benzoic, 3-hydroxybenzoic, 4-hydroxybenzoic,
2,5-dihydroxybenzoic, 3,4-dihydroxybenzoic,
3,4,5-Trihydroxybenzoic, 1,2,4-trihydroxybenzoic, Vanillic, Phytic,
Phosphoric, Quinic, Caffeic, Ferulic,
3-(4-Hydroxy-3-methoxyphenyl)-2-propenoic, p-coumaric, o-coumaric,
4-methoxycinnamic, 3,4-dimethoxycinnamic, 3,4,5-trimethoxycinnamic,
3-caffeoylquinic, 4-caffeoylquinic, 5-caffeoylquinic,
3-feruloylquinic, 4-feruloylquinic, 5-feruloylquinic,
3,4-dicaffeoylqunic, 3,5-dicaffeoylqunic, 4,5-dicaffeoylqunic,
p-coumaroylquinic, caffeoylferuoylqunic, Aconitic, Adipic,
Ascorbic, Citronellic, Cyclohexane-acetic, 2-Ethyl Butyric,
3-Hexenoic, 2-Methylhexanoic, 5-Methylhexanoic, 3-Methylpentanoic,
4-Methylpentanoic, 2-Methyl-4 Pentenoic, 2-MethylValeric, Myristic,
4-Pentenoic, Phenyl-acetic, 3-Phenylpropionic, Tannic, Thiolactic,
Aconitic Acid, Adipic Acid, Ascorbic Acid, L-Aspartic Acid, Benzoic
Acid, Butyric Acid, Cinnamic Acid, Citronellic Acid,
CyclohexaneAcetic Acid, Cyclohexane Carboxylic Acid, Decanoic Acid,
2-Ethyl Butyric Acid, L-Glutamic Acid, Heptanoic Acid, Hexanoic
Acid, 3-Hexenoic Acid, Isovaleric Acid, Levulinic Acid,
2-Methylhexanoic Acid, 5-Methylhexanoic Acid, 3-Methylpentanoic
Acid, 4-Methylpentanoic Acid, 2-Methyl-4 Pentenoic Acid,
2-MethylValeric Acid, Myristic Acid, Octanoic Acid, 2-Oxobutyric
Acid, 4-Pentenoic Acid, Phenylacetic Acid, 3-Phenylpropionic Acid,
Propionic Acid, Pyruvic Acid, Tannic Acid, Tartaric Acid,
Thiolactic Acid, Valeric Acid.
[0072] The flavor source components of the present invention can
exist in a variety of forms. The flavor source component may exist
in a solution of water, or some other suitable aqueous medium.
Moreover, the flavor source component can exist in non-aqueous
solutions (e.g., oil and glycerin). Alternatively, flavor source
component may exist as one or more dry ingredients.
[0073] The flavor source component can be combined with the coffee
source in a variety of ways, depending on the nature and form of
the coffee source and the flavor source component. If the coffee
source selected were a roast and ground coffee, the flavor source
component could exist in an aqueous solution that is sprayed onto,
or mixed with, the roast and ground coffee. Alternatively, the
flavor source component could exist in a dry state, and be mixed
with the roast and ground coffee source in a coffee composition.
When the coffee composition is transformed into a coffee beverage,
the flavor source component would then act to supplement the total
concentration of the corresponding coffee source component in the
method described.
[0074] A flavor source component existing in solution could also be
applied (e.g., by spraying or mixing) to a roasted whole bean,
green coffee bean, liquid coffee extract, soluble coffee, or other
form of a coffee source (e.g., cherries, leaves, and the like). The
same is true for a flavor source component existing as a dry
ingredient. The flavor source component may also exist in a
suitable form in an intermediate state of the final, consumable
coffee beverage. The exact form of the flavor source component is
only limited by the need to exist in a state capable of providing
the enhanced flavor characteristic(s) in the final, consumable form
of the coffee beverage.
[0075] Flavor source components that are a combination of two or
more suitable compounds can be combined with the coffee source
together or separately. Additionally, multi-compound flavor source
components can exists in different states (e.g., in solution or a
dry state) so long as they are capable of providing the enhanced
flavor characteristic(s) in the final, consumable form of the
coffee beverage.
[0076] The flavor source components of the present invention also
need not be combined with the coffee source directly to be
effective. The coffee beverages and coffee compositions of the
present invention may include additional ingredients, such as
foaming agents, mouthfeel enhancing agents, flavorants, creamy
components, inert fillers and carriers, sweetening agents, and the
like. The flavor source components may be combined with any of
these additional ingredients, in a suitable form, such that they
are capable of providing the enhanced flavor characteristic(s) in
the final, consumable form of the coffee beverage.
[0077] The flavor source components of the present invention may
alternatively be combined with the artificially occurring flavor
source prior to addition to the coffee source, so long as the
flavor source components are capable of providing the enhanced
flavor characteristic(s) in the final, consumable form of the
coffee beverage.
[0078] J. Perceptibility of Acids
[0079] The Applicants have observed that the individual acids found
in coffee each have an associated flavor note. It has also been
observed by Applicants that specific combinations of these acids
exhibit characteristic flavors based on the specific combination of
acids and their associated flavor notes. Though the ability to
perceive the associated flavor note for a given acid in solution by
the sensory perception of taste is a function of its concentration,
it is not necessarily directly correlated to the acid's total
concentration. Not intended to be limited by theory, Applicants
believe that the sensory perception of taste is only capable of
perceiving an acid in its associated form. Therefore, the portion
of the total acid concentration in a dissociated state does not
directly contribute to the taste perception of an acid's associated
flavor note, nor the perception of characteristic flavors based on
the combination of associated flavor notes.
[0080] It is understood by the ordinarily skilled artisan that
acids exist in both an associated and dissociated state when
present in aqueous solutions. The molecular equilibrium is
expressed simply as: 1
[0081] The anions may also be found in solutions containing salts
of the acid. For a more detailed discussion of the mathematical
relationships for this equilibrium see Quantitative Chemical
Analysis, 4.sup.th Edition, by Daniel C. Harris, W. H. Freeman and
Company, 1995, pp. 217-270, herein incorporated by reference. The
dissociation constant Ka for a given acid expresses the
relationship of the three components of the equilibrium in terms of
their molar concentrations:
K=([H.sup.+] [anions])/[HA]
[0082] The hydrogen ion concentration is expresses by the symbol
pH. The Henderson-Hasselbach equation relates the pH of a solution
to the acid's K.sub.a value:
pH=log ([anions]/[HA])-log K.sub.a
[0083] The negative logarithm of the dissociation constant is known
as the PK.sub.a value in a similar manner to the pH value, which is
the negative logarithm of the hydrogen ion:
pH-PK.sub.a=log ([anions]/[HA])
[0084] Changes in the pH of a solution result in different
concentrations of a given acid's associated and dissociated forms,
depending on that given acid's PK.sub.a value. Therefore, as the pH
value of a solution changes so does the ability to perceive the
taste of an acid's characteristic flavor note, or the
characteristic flavor of a combination of specific flavor
notes.
[0085] K. Identification of Flavor Characteristics to be Enhanced
and Construction of an Enhanced Flavor Profile Creation
[0086] As used herein, the term "Enhanced flavor profile" is
defined as a flavor profile in which one or more flavor
characteristics of that flavor profile have been removed, reduced,
augmented, or combinations thereof. The term "enhanced flavor
profile" is also defmed to include a flavor profile to which a
flavor characteristic note normally present in the flavor profile
has been introduced. One of ordinary skill in the art will
appreciate upon reading the disclosure herein that these
definitions are not intended to be mutually exclusive, but may be
combined in manner.
[0087] In one embodiment of the present invention an enhanced
flavor profile (e.g. a target profile) is constructed from a coffee
source component profile and a flavor source component profile. The
enhanced flavor profile so constructed incorporates a subset of the
characteristic flavor attributes of the flavor source component
profile, not naturally present within the coffee source, with the
coffee source component profile. In this embodiment the coffee
source is a light roasted Columbian coffee and the flavor source is
a hazelnut extract. The enhanced flavor profile (e.g., target
profile) that results is indicative of a hazelnut flavored
coffee.
[0088] In another embodiment of the present invention the coffee
source is a dark roasted Brazilian coffee and the flavor source is
a heavy cream. The enhanced flavor profile resulting from the
combination of the two is indicative of a creamy, dark roasted
Brazilian coffee.
[0089] In yet another embodiment of the present invention one or
more flavor attributes characteristics of a given coffee source may
be rendered imperceptible and/or reduced in Intensity to the
sensory perception of taste. For example, an enhanced flavor
profile may be constructed for a dark roasted coffee in which all
the coffee source components attributable to flavor notes but those
associated with the burnt, off-flavored notes are increased in
concentration. This has the effect of in the enhanced flavor
profile of minimizing the flavor contribution of those components
associated with the burnt, off flavored notes, or rendering them
imperceptible entirely.
[0090] In yet another embodiment of the present invention an
enhanced flavor profile in constructed in which the concentration
of one or more coffee source components associated with a preferred
flavor characteristics are increased, relative to their
concentration in the coffee source component profile. This would
create a enhanced flavor profile indicative of a coffee beverage
having a greater ability to deliver those desired flavor
characteristics.
[0091] In selecting the particular coffee source components and
flavor source components to add, remove, augment, and/or reduce in
concentration to derive an acceptable and preferred enhanced flavor
profile (e.g., target profile) factors such as The compatibility of
particular flavor characteristics and the perceptibility of a given
concentration of a coffee source or flavor source component should
be considered. Applicants have found the following general
guidelines valuable in constructing certain enhanced flavor
profiles:
[0092] a) Increasing citric acid concentration increases the
perception of roast color (i.e., imparts a lighter roasted
flavor);
[0093] b) Increasing phosphoric acid concentration decreases the
perception of roast color (i.e., imparts a darker roasted
flavor);
[0094] c) Increasing malic acid imparts a greater creamy perception
to a creamy coffee source and imparts a fruity flavor to black
coffee sources;
[0095] d) Increasing fumaric acid increases the perception of
heaviness to a given coffee source;
[0096] e) Increasing lactic acid imparts a greater creamy
perception to a creamy coffee source and imparts a higher sourness
to perception to black coffee;
[0097] f) Increasing acetic acid increases the astringency of black
coffee sources and imparts a greater creamy flavor in black coffee
sources;
[0098] g) Increasing 2-Furoic Acid imparts additional fruity notes
to a given coffee source and imparts a lighter taste
perception;
[0099] h) Increasing overall acidity makes a given coffee taste
lighter and decreasing the acidity imparts a heavier taste
perception.
[0100] L. Profile Matching and Manipulation
[0101] Each acid in coffee has an associated flavor note. Specific
combinations of acids will exhibit a characteristic flavor profile
based on the combination of associated flavor notes and the
perceptible concentration of each of the acids in that combination.
Therefore, flavor profiles can be identified for specific coffees
and beverages of interest wherein the flavor profile for that
coffee beverage is a function of the concentration of at a least a
portion of the acids in that coffee. Mathematically, the
characteristic flavor profile for a specific combination of acids
is expressed as the relative ratio of the concentrations of those
acids to each other within that combination.
[A.sub.1]: [A.sub.2]: . . . : [A.sub.n],
[0102] where
[A.sub.(1-n )]
[0103] is the total concentration of the first acid to the n.sup.th
acid, respectively.
[0104] At a given pH, and depending on the pKa of the specific
acid, a portion of the concentration of a specific acid will be in
a form perceptible by taste (i.e., the associated form of the
acid). And therefore, it has been found that what imparts the
perceived characteristic flavor of a given profile is the
combination of perceptible concentrations of the acids within that
combination and their relative ratios to each other.
[HA.sub.1]: [HA.sub.2]: . . . : [HA.sub.n],
[0105] where
[HA.sub.(1-n)]
[0106] is the perceptible concentration of the first acid to the
n.sup.th acid, respectively.
[0107] Applicants have discovered that the flavor profile of a
given coffee beverage (e.g., a coffee source) may be readily
adjusted so as mimic the characteristic flavor profile of a
different coffee beverage (e.g., a target coffee) that has been
enhanced to either add a characteristic flavor note, remove a
characteristic flavor note, reduce a characteristic flavor note,
augment a characteristic flavor note, or combinations thereof. As
used herein, the term "mimic" is defined as approximating,
imitating, or resembling in such a way as to deliver a
substantially similar characteristic flavor.
[0108] As used herein, the term "corresponding acid " is defined as
the acid of the same species. However, it will be appreciated by
the ordinarily skilled artisan upon reading the disclosure herein
that the corresponding acid does not necessarily have to exist in
the same form as the acid of interest. The corresponding acid can
exist in the associated form of the acid, the disassociated form of
the acid, as a salt of the acid, or as combinations thereof. By way
of example, if the acid of interest in a first coffee were malic
acid then the corresponding acid in the second coffee would also be
malic acid, though it may exist in a different form of the acid as
described.
[0109] It will also be appreciated by those skilled in the art upon
reviewing the disclosure herein, that although the majority of the
acids commonly found in coffee and other beverages have an
associated flavor note, not all of these acids will necessarily
make a significant and/or preferred contribution to the
characteristic flavor profile of a given coffee beverage.
Applicants have found that of the acids typically present in coffee
only a select set of those can be considered relevant acids.
[0110] As used herein, the term "relevant acid," as it applies to
coffee acids, is defined as an acid that would be perceptible by
taste at a concentration in water that is equal to the
concentration of the acid in the target coffee and, has a
concentration that varies according to the coffee roasting
conditions selected, or the coffee region of origin, or the coffee
species. Similarly stated, the term "relevant acid" is defined
herein as one of the taste contributing acids found within coffee
that would be perceptible by taste at a concentration in water that
is equal to the concentration of the acid in the target coffee and
exhibits one or more of the following phenomenon: a coffee roasting
effect, a coffee species effect, or a coffee region of origin
effect.
[0111] It will further be appreciated by the ordinarily skilled
artisan in view of the disclosure herein, that not all of the
coffee acids that satisfy the heretofore mentioned conditions
(i.e., perceptibility in water, roast effect, species effect, and
region of origin effect) would necessarily be required to
sufficiently mimic a given flavor profile. Factors including, but
not limited to, cost, availability, ease of use, manufacturing
complexity, classification as a food grade acid by an appropriate
regulatory agency such as the U.S. Food and Drug Administration,
and commercially significant consumer preference differences
between subtly different profiles need to be considered when
selecting the exact number and species of relevant acids to be used
in the mimicking of a given flavor profile.
[0112] As used herein, the term "relevant acid," as applied to
acids of various non-coffee flavor sources, is defined as one of
the acids of a given non-coffee flavor source that contributes the
characteristic flavor profile of that given non-coffee flavor
source. Though it will be appreciated by the ordinarily skilled
artisan in view of the disclosure herein, that not all of the acids
that contribute to the characteristic flavor profile of a given
flavor source would necessarily be required to sufficiently mimic
that given flavor source profile. Factors including, but not
limited to, cost, availability, ease of use, manufacturing
complexity, classification as a food grade acid by an appropriate
regulatory agency such as the U.S. Food and Drug Administration,
and commercially significant consumer preference differences
between subtly different profiles need to be considered when
selecting the exact number and species of relevant acids to be used
in the mimicking of a given flavor source profile.
[0113] Therefore, it may be suitable to use only a subset of the
relevant acids (i.e., the relevant coffee components and/or
relevant flavor source components) identified within a given
beverage to sufficiently mimic the characteristic flavor profile of
that beverage.
[0114] As used herein, the term "principal acid" is defined as the
relevant acid that experiences the largest change in its ratio
between the total concentration of that acid in a first coffee
(e.g., a coffee source) and the total concentration of the
corresponding acid in a second coffee (e.g., a target coffee). By
way of example, take a first coffee that contains three relevant
acids, acid A, acid B, and acid C. The total concentrations of
acids A, B, and C are 100 ppm, 150 ppm, and 200 ppm, respectively.
Then take a second coffee which also contains corresponding acids
A, B, and C. The total concentrations of the corresponding acids in
the second coffee are 200 ppm, 450 ppm, and 300 ppm, respectively.
The ratios of each acid in the second coffee to the corresponding
acid in the first coffee ( i.e., the total concentration of an acid
in the second coffee divided by the total concentration of the
corresponding acid in the first coffee) are 2 (200 ppm/100 ppm), 3
(450 ppm/150 ppm), and 1.5 (300 ppm/200 ppm), respectively.
Therefore, of the relevant acids, acid B is the principal acid
because it experiences the largest change in the ratio of its total
concentration.
[0115] The Applicants have found that the ability to accurately
measure changes in the concentration of a given acid within a
coffee and/or other flavor source, analytically, is greater than
the ability to measure a comparable change in concentration by the
sensory perception of taste. The Applicants have also found that
how closely the flavor profile of a first coffee and/or other
flavor source needs to mimic the flavor profile of a second coffee
and/or other flavor source (e.g. the total concentrations of
relevant acids in a first coffee and/or other flavor source have
substantially the same relative ratios to each to other as the
corresponding relevant acids in the second coffee and/or other
flavor source) to provide a suitable, consumer acceptable
approximation of that flavor profile is a function of the ability
to accurately perceive the difference between the two profiles,
more than the ability to analytically measure the difference.
[0116] In one embodiment of the present invention Applicants have
determined that for a characteristic flavor profile of a first set
of relevant acids, such as would be found in an adjusted coffee
(i.e., a coffee source that has been supplemented to mimic a target
coffee), to be substantially similar to a characteristic flavor
profile of a second set of relevant acids, such as would be found
in a second or target coffee, so as to mimic the characteristic
flavor profile of that second or target coffee the total
concentration of the principal acid of the adjusted coffee must be
within in the range of about 50% below to about 50% above the total
concentration of the corresponding acid in the target coffee. The
total concentration for the principal acid in the adjusted coffee
is within the range of from about 40% below to about 40% above the
total concentration of the corresponding acid in the target coffee
is preferred, a total concentration in the range of about 30% below
to about 30% above is more preferred, a total concentration in
range of from about 20% below to about 20% above is yet more
preferred, a total concentration in range of from about 10% below
to about 10% above is yet more preferred, and a total concentration
in range of from about 5% below to about 5% above is most
preferred.
[0117] Moreover, the value of the total concentration of the
principal acid of the adjusted coffee divided by the total
concentration of each of the relevant acids of the adjusted coffee
is within the range of from about 50% below to about 50% above the
value of the total concentration of the corresponding principal
acid in the target coffee divided by the total concentration of
each of the corresponding relevant acids in the target coffee. In
other words, for a given adjusted coffee that has N relevant acids,
the value of the total concentration of the principal acid (i.e.
the principal coffee component) of the adjusted coffee divided by
the total concentration of each of the N relevant acids (i.e., the
relevant coffee component) of the adjusted coffee is within the
range of from about 50% below to about 50% above the value of the
total concentration of the corresponding principal acid in the
target coffee divided by the total concentration of each of the
corresponding N relevant acids in the target coffee. A value in the
range of from about 40% below to about 40% above is preferred, a
value in the range of from about 30% below to about 30% above is
more preferred, a value in the range of from about 20% below to
about 20% above is yet more preferred, a value in the range of from
about 10% below to about 10% above is yet more preferred, and a
value in the range of from about 5% below to about 5% above is most
preferred.
[0118] The acceptable variation between the relative ratios of
relevant acids in a first coffee (e.g., an adjusted coffee) and the
relative ratios of the corresponding relevant acids in a second
coffee (e.g., a target coffee) is a function of the particular
coffees selected and the ability to perceive a particular acid by
the sensory perception of taste. So, in order for the
characteristic flavor profile of the first coffee to mimic the
characteristic flavor profile of the second coffee, the pH of first
coffee must be adjusted in such a way that the perceivable
concentrations of relevant acids in the first coffee have
substantially the same relative ratios to each other as the
perceivable concentrations of corresponding relevant acids in the
second coffee. When the pH of the first or adjusted coffee is
within the range of about 2 units above to about 2 units below the
pH of the second coffee (i.e., the target coffee), preferably in
the range of from about 1 unit above to about 1 unit below, more
preferably in the range of from about 0.5 units above to about 0.5
units below, most preferably in the range of from about 0.2 units
above to about 0.2 units below, the two coffees will have
sufficiently similar perceivable concentrations of the relevant
acids such that the characteristic flavor profile of the first or
adjusted coffee will sufficiently mimic the targeted characteristic
flavor profile of the second coffee.
[0119] As the perceptible concentration of a given relevant acid is
a function of that acid's pKa value and the overall pH value of the
solution, addition of a sufficient amount of one or more coffee
source component modifiers will adjust the perceptible
concentration of the relevant acid through adjustment of the
overall pH value. These conditions can be expressed as follows:
[0120] i) (0.5) (P.sub.Second Coffee).ltoreq.(P.sub.First
Coffee).ltoreq.(1.5) (P.sub.Second Coffee);
[0121] ii) (0.5) [(P.sub.Second Coffee)/(R.sub.Second Coffee
(n))].ltoreq.[(P.sub.First Coffee)/(R.sub.First Coffee (n))]
[0122] .ltoreq.(1.5) [(P.sub.Second Coffee)/(R.sub.Second
Coffee(n))] for each of n relevant acids;
[0123] iii) pH First Coffee=pH.sub.Second Coffee.+-.2 units
[0124] where P.sub.First Coffee is the total concentration of the
principal acid in the first coffee, P.sub.Second Coffee is the
total concentration of the corresponding principal acid in the
second coffee, R.sub.First Coffee (n)) is the total concentration
of the n.sup.th relevant acid in the first coffee, R.sub.Second
Coffee (n)) is the total concentration of the corresponding
n.sup.th relevant acid in the second coffee, pH.sub.First Coffee is
the pH value of the first coffee, and pH.sub.Second Coffee is the
pH value of the second coffee.
[0125] Applicants have further found that as it is the relative
ratios of the relevant acids to each other that defines the
characteristic flavor profile for that given set of acids, the
absolute magnitude of the difference between the total
concentrations of relevant acids between a first coffee and a
second coffee is less critical in determining if the characteristic
flavor profile of the first coffee is sufficiently similar to that
of a second coffee so as to mimic that coffee's flavor profile. So,
in another embodiment of the present invention, Applicants have
determined that for a characteristic flavor profile of a first set
of relevant acids, such as would be found in an adjusted coffee
(i.e., a coffee source that has been supplemented to mimic a target
coffee), to be substantially similar to a characteristic flavor
profile of a second set of relevant acids, such as would be found
in a second or target coffee, so as to mimic that characteristic
flavor profile of that second or target coffee, the total
concentration of those relevant acids may be increased by as much
as a factor of seven (7) (i.e., a magnitude adjustment factor of
between 1-7), as long as the relative ratios of the total
concentration of the principal acid of the adjusted coffee is
within in the range of about 50% below to about 50% above the total
concentration of the corresponding acid in the target coffee,
adjusted by the total magnitude adjustment factor. A total
concentration for the principal acid in the adjusted coffee within
the range of from about 40% below to about 40% above the total
concentration of the corresponding acid in the target coffee,
adjusted by the total magnitude adjustment factor, is preferred, a
total concentration in the range of about 30% below to about 30%
above, adjusted by the total magnitude adjustment factor, is more
preferred, a total concentration in range of from about 20% below
to about 20% above, adjusted by the total magnitude adjustment
factor, is yet more preferred, a total concentration in range of
from about 10% below to about 10% above, adjusted by the total
magnitude adjustment factor, is yet more preferred, and a total
concentration in range of from about 5% below to about 5% above,
adjusted by the total magnitude adjustment factor, is most
preferred.
[0126] Additionally, the value of the total concentration of the
principal acid of the adjusted coffee divided by the total
concentration of each of the relevant acids of the adjusted coffee
should still be within the range of from about 50% below to about
50% above the value of the total concentration of the corresponding
principal acid in the target coffee divided by the total
concentration of each of the corresponding relevant acids in the
target coffee. In other words, for a given adjusted coffee that has
N relevant acids, the value of the total concentration of the
principal acid (i.e. the principal coffee component) of the
adjusted coffee divided by the total concentration of each of the N
relevant acids (i.e., the relevant coffee component) of the
adjusted coffee is within the range of from about 50% below to
about 50% above the value of the total concentration of the
corresponding principal acid in the target coffee divided by the
total concentration of each of the corresponding N relevant acids
in the target coffee. A value in the range of from about 40% below
to about 40% above is preferred, a value in the range of from about
30% below to about 30% above is more preferred, a value in the
range of from about 20% below to about 20% above is yet more
preferred, a value in the range of from about 10% below to about
10% above is yet more preferred, and a value in the range of from
about 5% below to about 5% above is most preferred.
[0127] Finally, in order for a the characteristic flavor profile of
the first coffee to mimic the characteristic flavor profile of the
second coffee, the pH of first coffee must be adjusted in such a
way that the perceivable concentrations of relevant acids in the
first coffee have substantially the same relative ratios to each
other as the perceivable concentrations of corresponding relevant
acids in the second coffee. When the pH of the first or adjusted
coffee is within the range of about 2 units above to about 2 units
below the pH of the second coffee (i.e., the target coffee),
preferably in the range of from about 1 unit above to about 1 unit
below, more preferably in the range of from about 0.5 units above
to about 0.5 units below, most preferably in the range of from
about 0.2 units above to about 0.2 units below, the two coffees
will have sufficiently similar perceivable concentrations of the
relevant acids such that the characteristic flavor profile of the
first or adjusted coffee will sufficiently mimic the targeted
characteristic flavor profile of the second coffee. As the
perceptible concentration of a given relevant acid is a function of
that acid's pKa value and the overall pH value of the solution,
addition of a sufficient amount of one or more coffee source
component modifiers will adjust the perceptible concentration of
the relevant acid through adjustment of the overall pH value. These
conditions can be expressed as follows:
[0128] i) (M) (0.5) (P.sub.Second Coffee).ltoreq.(P.sub.First
Coffee).ltoreq.(M) (1.5) (P.sub.Second Coffee);
[0129] ii) (0.5) [(P.sub.Second Coffee)/(R.sub.Second Coffee
(n))].ltoreq.[(P.sub.First Coffee)/(R.sub.First Coffee
(n))].ltoreq.(1.5) [(P.sub.Second Coffee)/(R.sub.Second Coffee
(n))], for each of n relevant acids;
[0130] iii) pH.sub.First Coffee-pH.sub.Second Coffee.+-.2 units
[0131] where M is the magnitude adjustment factor and has a value
in the range of from about 1 to about 7, P.sub.First Coffee is the
total concentration of the principal acid in the first coffee,
P.sub.Second Coffee is the total concentration of the corresponding
principal acid in the second coffee, R.sub.First Coffee (n)) is the
total concentration of the n.sup.th relevant acid in the first
coffee, R.sub.Second Coffee (n)) is the total concentration of the
corresponding n.sup.th relevant acid in the second coffee,
pH.sub.First Coffee is the pH value of the first coffee, and
pH.sub.Second Coffee is the pH value of the second coffee.
[0132] In one particularly preferred embodiment of the present
invention the total concentration of the principal acid of the
adjusted coffee is within in the range of about 50% below to about
50% above the total concentration of the corresponding acid in the
target coffee, adjusted by the total magnitude adjustment factor;
the value of the total concentration of the principal acid of the
adjusted coffee divided by the total concentration of each of the
relevant acids of the adjusted coffee is within the range of from
about 50% below to about 50% above the value of the total
concentration of the corresponding principal acid in the target
coffee divided by the total concentration of each of the
corresponding relevant acids in the target coffee; the pH of the
first or adjusted coffee is within the range of about 2 units above
to about 2 units below the pH of the second coffee (i.e., the
target coffee); and, the value of the total concentration of the
principal acid of the adjusted coffee divided by the total
concentration of each of the relevant acids of the adjusted coffee
is equal to the value of the total concentration of the principal
acid of the target coffee divided by the total concentration of
each of corresponding relevant acids in the target coffee. The last
condition can be restated as the relative ratios of the principal
and other relevant acids in the adjusted coffee to each other is
equal to the relative ratios of the principal and other relevant
acids in the target coffee to each other.
[0133] The conditions for this embodiment of the present invention
can be expressed as follows:
[0134] i) (M) (0.5) (P.sub.Second Coffee.ltoreq.(P.sub.First
Coffee).ltoreq.(M) (1.5) (P.sub.Second Coffee);
[0135] ii) (0.5) [(P.sub.Second Coffee)/(R.sub.Second Coffee
(n))]<[(P.sub.First Coffee)/(R.sub.First Coffee
(n))].ltoreq.(1.5) [(P.sub.Second Coffee)/(R.sub.second Coffee
(n))] for each of n relevant acids;
[0136] iii) pH.sub.First Coffee=PH.sub.Second Coffee.+-.2
units;
[0137] iv) [(P.sub.First Coffee)/(R.sub.First Coffee
(n))]=[(P.sub.Second Coffee)/(R.sub.second Coffee (n))] or
alternatively as, [P.sub.First Coffee]: [R.sub.First Coffee (1)]: .
. . : [R.sub.First Coffee (n)]=[P.sub.Second Coffee]: [R.sub.Second
Coffee (1)]: . . . : [R.sub.Second Coffee (n)]
[0138] where M is the magnitude adjustment factor and has a value
in the range of from about 1 to about 7, P.sub.First Coffee is the
total concentration of the principal acid in the first coffee,
P.sub.Second Coffee is the total concentration of the corresponding
principal acid in the second coffee, R.sub.First Coffee (n)) is the
total concentration of the n.sup.th relevant acid in the first
coffee, R.sub.second Coffee (n)) is the total concentration of the
corresponding n.sup.th relevant acid in the second coffee,
pH.sub.First Coffee is the pH value of the first coffee, and
pH.sub.Second Coffee is the pH value of the second coffee.
[0139] M. Preparation of Enhanced Coffee Beverages and
Compositions
[0140] FIG. 1 is a flow diagram of the steps for the process of the
present invention. Referring to the figure, step 102 is to select a
the desired enhanced flavor characteristics to incorporate into the
target coffee.
[0141] The target coffee may optionally contain additional
elements, such as foaming agents, mouthfeel enhancing agents,
flavorants, creamy components, inert fillers and carriers,
sweetening agents, and the like.
[0142] Step 104 is to acquire the naturally occurring flavor source
profile of the flavor source possessing the enhanced flavor
characteristics.
[0143] Step 106 is to select a suitable coffee source. The coffee
source can be in a variety of forms such as cherries, beans,
leaves, and bark. Additionally, the coffee source can take the form
of soluble coffee, roast and ground, roasted whole bean, green
coffee, and extracts of coffee via aqueous, super-critical fluid,
and organic solvent extraction processes. The coffee source can
also be caffeinated, decaffeinated, or a blend of both.
[0144] Step 108 is to acquire the coffee source component profile
showing the concentration of the coffee source components. Step 110
is to determine the pH value of the coffee source. The pH value is
measured at standard temperature and pressure.
[0145] Step 112 is generating a target component profile
incorporating the enhanced flavor characteristics. The generation
method will depend on the exact flavor characteristics intended for
enhancement. If the desired flavor characteristics is complementary
to the flavor characteristics of the coffee source, the target
profile is generated by combining the profile of the flavor source
with the coffee source component profile. Complimentary flavor
characteristics are those which have acid as a major contributor to
the flavor. Examples include, but are not limited to, coffee,
fruit, cocoa, and the like. It will be appreciated that in the
generation of the target profile, flavor source components might be
required that do not exist in the coffee source component profile,
and visa versa. In such instances, the target profile will contain
the flavor source component and the coffee source component in the
concentrations that are present in their respective profiles.
[0146] If the desired flavor characteristic is non-complimentary to
the flavor characteristics of the coffee source, the target profile
is generated by combining a modified coffee source component
profile with a flavor source component profile. In instances where
the flavor characteristics of the coffee source are incompatible,
the total concentration of compatible flavor source components is
increased in a modified profile. In turn, the total concentration
of incompatible flavor source components remains unchanged in the
modified profile. The modified profile is then combined with the
flavor source component profile to generate the target profile.
[0147] In one embodiment of the present invention a target coffee
with raspberry flavor characteristics is desired. The acidic nature
of the raspberry flavor characteristics are complimentary with
those of the selected coffee source. The flavor source component
profile of raspberry is combined with the coffee source component
profile of the selected coffee source to generate the target
profile.
[0148] In another embodiment of the present invention a target
coffee with enhanced dairy flavor characteristics is desired in
combination with a high acid instant coffee. The natural high acid
content of the coffee source is inconsistent with the desired dairy
flavor characteristic. It has been found that coffees naturally
occurring high acid levels, when combined with buffered dairy
compositions such as milk and cream, are perceived as having a
disfavored, rancid taste.
[0149] The flavor source component profile of the desired flavor
source is identified, as is the coffee source component profile.
Additionally, the coffee source components that are consistent and
inconsistent with the desired flavor characteristic are identified.
The concentration of consistent coffee source components is
increased in the target profile, while the concentration of
inconsistent coffee source components remains unchanged. The
concentration of flavor source components is then combined to
generate the total target profile.
[0150] Step 114 is to select the appropriate flavor source
component and the amount required to modify the coffee source
component profile. The quantity of flavor source component required
is determined by the difference between the total concentration of
the coffee source component and the target component. If the total
concentration of the coffee source component is less than the total
concentration of the target component, a sufficient amount of a
flavor source component is added so that the total concentration of
the resulting coffee source component is at least equal to the
total concentration of the target component. If the total
concentration of the coffee source component is in excess of the
total concentration of the target component, then the addition of a
flavor source component is not required.
[0151] Step 116 is to select the appropriate coffee source
component modifier, and the amount required, to adjust the
perceptible concentration of the resulting coffee source component
so that it is substantially similar to that of the target
component. This will allow the coffee portion profile to
appropriately mimic the target profile. The amount of coffee source
component modifier required depends, in part, on the coffee source,
the flavor source possessing the desired flavor characteristic, and
the coffee element of target coffee selected.
[0152] Step 118 is to formulate the coffee portion by combining the
selected flavor source components and the coffee source component
modifier with the coffee source. As described above, the flavor
source component and coffee source component modifier can exist and
be applied in a variety of forms. Moreover, the application of the
flavor source components and coffee source component modifier does
not have to occur at the same moment. Additionally, the components
can be applied at any point in the preparation of the coffee
beverages or compositions of the present invention. Or, during the
formation of any intermediate product used in the creation of the
coffee beverages or compositions of the present invention.
[0153] Depending on the coffee source selected the flavor source
components and the source component modifier can be delivered to
the coffee beverages or compositions of the present invention: by a
machine or other dispensing apparatus; by impregnating the
ingredients in the lining of a cup; by impregnating the ingredients
in a filter; by pre-measured tablet or packet; and, through the
water used in various stages of product preparation (e.g., the
roasting quench used to cool a post-roasted coffee, or the water
used to create the final, consumable coffee beverage). The
components and modifiers can be introduced via spraying, coating,
soaking, co-mixing, or other suitable method.
[0154] If the coffee source is an agglomerated instant coffee
product, components and modifiers of the present invention could be
combined with the coffee source via part of an agglomeration
binding solution (e.g., carbohydrate and/or starch, water, or other
suitable surfactant); in a dry form that be part of the
agglomeration; sprayed onto the agglomerated particle in liquid
form; or, coated to an otherwise physically inert ingredient (e.g.,
sucrose, maltodextrin).
[0155] It will be appreciated by one skilled in the art upon
reading the disclosure herein that one or more of the following
steps may be omitted entirely or possibly performed on a periodic
basis, possibly as part of a quality control program. Depending on
the accuracy of the analytical data obtained on the various
component profiles and the exact amount of supplemental coffee
source component(s) and/or coffee source component modifier(s)
added, the resulting coffee component profile and/or the pH value
of the resulting coffee portion of the finished beverage can be
calculated with sufficient accuracy to practice the present
invention.
[0156] Step 120 is to acquire the resulting coffee component
profile showing the total concentration of the resulting coffee
source components. Step 122 is to determine the pH value of the
coffee portion. The pH value is measured at standard temperature
and pressure. Steps 124 and 126 require validating the results by
comparing the resulting coffee component profile with the target
coffee component profile and ensuring that the coffee portion is
within an acceptable pH range of the coffee element of the target
coffee.
[0157] One skilled in the art will appreciate that each and every
step of the method described above is not required for every
execution of the present invention. The exact sequence and number
of steps required is also dependent on the particular execution of
the present invention employed.
[0158] N. Examples
[0159] The following examples further describe and demonstrate
embodiments within the scope of the present invention. These
examples are given solely for the purpose of illustration and are
not to be construed as a limitation of the present invention, as
many variations thereof are possible without departing from the
invention's spirit and scope.
[0160] 1. Method For Determination of Coffee Components
[0161] The coffee components of the present invention are separated
and quantified by Ion Chromatography (IC) utilizing alkaline
anion-exchange with conductivity detection. The system is a Dionex
DX 500 Ion Chromatograph comprising:
[0162] i) IP25 Isocratic Pump;
[0163] ii) EG-40 Eluent Generator;
[0164] iii) Ion Pac ATC-1 anion-trap PN#37151;
[0165] iv) AS50 Autosampler;
[0166] v) LC30 Chromatography Oven;
[0167] vi) Ion Pac AS-11HC column (4 mm.times.20 cm) (PN
052960);
[0168] vii) Ion Pac AG-11-HC (PN 052962) guard column;
[0169] viii) CD20 Conductivity Detector; and,
[0170] ix) 4 mm ASRS-Ultra suppressor.
[0171] The chromatographic column consists of a 9-.mu.m highly
cross-linked macroporous ethylvinylbenzene-divinylbenzene resin
core with 70-nm diameter microbeads of anion-exchange latex
attached to the surface. The mobile phase is electrolytically
generated from distilled-deionized water by using a Dionex EG-40
Eluent Generator and is characterized as follows:
[0172] 1. Eluent A: 18 Mohm-cm Milli-Q water or better, filtered
through a 0.45 mm filter, degassed, and transferred to reservoir A
with a continuous blanket of nitrogen.
[0173] 2. Eluent B: Potassium Hydroxide Cartridge (EluGen EGC-KOH
EluGen cartridge, Dionex Inc.)
[0174] Deionized water is delivered by the pump to the EluGen
Cartridge in the EG40. DC current is applied to the EluGen
Cartridge to produce potassium hydroxide eluent. The resulting
mobile phase gradient is described in Table 2 below.
2 TABLE 2 time (min) [NaOH] (mM) Ramp 0 1 15 1 isochratic 25 15
linear 35 30 linear 60 60 linear
[0175] The column is kept at a temperature of 32.degree. C. The
flow rate is 1.5 mL/min and the injection volume is 10 .mu.L. The
data collection time is 55 minutes at a data collection rate of 5
points per second. The above described analytical method is further
disclosed in Dionex Corporation Application Note 123,
"Determination of Inorganic Anions and Organic Acids in
Fermentation Broths" and, Dionex Corporation Application Note 25,
"Determination of Inorganic Anions and Organic Acids in
Non-Alcoholic Carbonated Beverages", herein incorporated by
reference.
[0176] The first step in the method for the identification,
separation, and quantification of coffee components is to prepare
an aqueous sample solution of the substance to be analyzed (coffee
source, target coffee, or coffee portion). The aqueous sample
solution must then be filtered to remove large suspended solids. A
purified sample is then collected and analyzed using the above
equipment.
[0177] By way of example, if the substance to be analyzed is
roasted and ground coffee then first weigh 2.0 grams of R&G
into a 100 ml volumetric flask. Add 50 ml of boiling HPLC water to
the sample and boil on a hot plate for 10 minutes. Cool to room
temperature and bring to volume with HPLC water. Then filter 2 ml
through a 0.45 mm Nylon Membrane filter (acrodisc). Discard the
first 1 ml and collect the second 1 ml in a sample vial and cap.
Finally, analyze the purified sample using the above described
equipment. If the substance to be analyzed is a brewed coffee then
filter approximately 2 ml through a 0.45 mm Nylon Membrane filter
(acrodisc). Discard the first 1 ml and collect the second 1 ml in a
sample vial and cap. Finally, analyze the purified sample using the
above described equipment.
[0178] If the substance to be analyzed is a soluble coffee then
weigh 1 gram of the soluble coffee into a 100 ml volumetric flask.
Add 50 ml of boiling HPLC water to the sample. Swirl the solution
to mix well, then cool and dilute to volume. Then filter 2 ml
through a 0.45 mm Nylon Membrane filter (acrodisc). Discard the
first 1 ml and collect the second 1 ml in a sample vial and cap.
Finally, analyze the purified sample using the above described
equipment.
[0179] If the substance to be analyzed is a coffee extract then it
will need to be diluted in order to pass through the 0.45 mm Nylon
Membrane filter (acrodisc). The extent of the dilution is dependent
upon the viscosity of the particular sample to be analyzed. If the
sample to be analyzed is in a form other than described above it
will need to be prepared as outlined above. Samples that will not
be analyzed shortly following preparation require
refrigeration.
[0180] Calibration of the Ion Chromatography Method
[0181] One skilled in the art will appreciate that calibration is
necessary to convert detector response to measures of concentration
(e.g., parts per million, milligrams per liter, and the like).
Calibration of the IC method is performed by preparing solutions of
the free acids (when available as solids of sufficient purity) or
of the sodium or potassium salts. Response factors (RF, ppm/peak
area) were determined by a five level calibration for quinic,
lactic, acetic, formic, malic, phosphoric and citric acids. Where
the salts were used, gravimetric factors were applied such that the
RF values corresponded to free acid concentration (ppm).
[0182] Quinic Acid
[0183] Quinic acid (Aldrich 77-95-2, 98% pure, FW=192.17 g/mol) was
used. A primary stock solution was prepared by weighing 0.1015 g
into a 100 mL volumetric flask. A secondary stock was prepared by
10-fold dilution. Five calibration solutions were made by
successive 2-fold dilutions of the secondary stock. The fit was
linear (r.sup.2=0.9998) over a 6 to 100 ppm range.
[0184] Lactic Acid
[0185] Sodium lactate (Sigma L-7022, approx. 98% pure, FW=112.06
g/mol) was dried overnight in a desiccator containing CaSO.sub.4. A
primary stock solution was prepared by weighing 0.1079 g into a 100
mL volumetric flask. A secondary stock was prepared by 10-fold
dilution. Five calibration solutions were made by successive 2-fold
dilutions of the secondary stock. The fit was linear
(r.sup.2=0.9996) over a 5 to 85 ppm range.
[0186] Acetic Acid
[0187] Sodium acetate (Sigma S7545, 99.0% pure, FW=82.03 g/mol) was
used. A primary stock solution was prepared by weighing 0.1035 g
into a 100 ML volumetric flask. A secondary stock was prepared by
10-fold dilution. Five calibration solutions were made by
successive 2-fold dilutions of the secondary stock. A quadratic fit
(r.sup.2=0.9999) was preferred to a linear fit (r.sup.2=0.984) over
the 5 to 75 ppm range.
[0188] Formic Acid Sodium formate (Sigma S2140, 99.6% pure,
FW=68.01 g/mol) was used. A primary stock solution was prepared by
weighing 0.1007 g into a 100 mL volumetric flask. A secondary stock
was prepared by 10-fold dilution. Five calibration solutions were
made by successive 2-fold dilutions of the secondary stock. The fit
was linear (r.sup.2=0.9990) over a 4 to 70 ppm range.
[0189] Malic Acid
[0190] Malic acid (Aldrich 617-48-1, 99+% pure, FW=134.09 g/mol)
was used. A primary stock solution was prepared by weighing 0.1020
g into a 100 mL volumetric flask. A secondary stock was prepared by
10-fold dilution. Five calibration solutions were made by
successive 2-fold dilutions of the secondary stock. A quadratic fit
(r.sup.2=0.9999) was preferred to a linear fit (r.sup.2=0.985) over
the 6 to 100 ppm range.
[0191] Phosphoric Acid
[0192] Potassium phosphate, monobasic (Aldrich 7778-77-0, 99% pure,
FW=136.09 g/mol) was used. A primary stock solution was prepared by
weighing 0.1020 g into a 100 mL volumetric flask. A secondary stock
was prepared by 10-fold dilution. Five calibration solutions were
made by successive 2-fold dilutions of the secondary stock. Fit was
linear (r.sup.2=0.9999) over a 5 to 75 ppm range.
[0193] Citric Acid
[0194] Citric acid (Aldrich 77-92-9, 99+% pure, FW=192.12 g/mol)
was used. A primary stock solution was prepared by weighing 0.1034
g into a 100 mL volumetric flask. A secondary stock was prepared by
10-fold dilution. Five calibration solutions were made by
successive 2-fold dilutions of the secondary stock. A quadratic fit
(r.sup.2=0.9999) was preferred to a linear fit (r.sup.2=0.989) over
the 6 to 100 ppm range.
EXAMPLES
Example 1
[0195] In one embodiment of the present invention a target coffee
beverage comprising a raspberry flavor characteristic is desired. A
naturally occurring flavor source is then prepared (frozen
raspberries are pureed, diluted and filtered to remove any
sedimentation). This produces an aqueous solution of the non-coffee
target source that has a total solids content of about 1.0% by
weight.
[0196] A filtered 2 ml aliquot of the aqueous solution of the
naturally occurring flavor source is then analyzed for total ion
concentration of flavor source components. This done using a Dionex
500 HPLC system and the analytical method for determining ion
concentration described above. A flavor source component profile is
identified in PPM.
[0197] A coffee source is identified and processed (100% whole bean
Columbian Arabica coffee, roasted for 15 minutes on a Jubilee type
roaster to a Hunter color of 19.1L). The coffee source is prepared
by grinding the coffee using a Grindmaster Model 875 burr grinder
on an ADC setting. A brew is prepared using 38g of the roasted
target coffee source per 1420 mL of distilled water in a Mr. Coffee
type coffee brewer. This produces an aqueous solution that has a
total solids content of about .5-1.0% by weight.
[0198] A filtered 2 ml aliquot of the aqueous solution of the
coffee source is then analyzed for total ion concentration of a
coffee source component using a Dionex 500 HPLC system and the
analytical method for determining ion concentration described
above. A coffee source component profile is identified in PPM.
[0199] The acidic flavor characteristic of raspberries is
compatible with the high acid flavor characteristic of the selected
coffee source. As such, the target profile is generated by the
combination of acid concentrations in the flavor source component
profile with the acid concentration in the coffee source component
profile.
[0200] The quantity of the flavor source component to be added is
calculated as the difference between the total ion concentration of
the target component and the coffee source component, as is
demonstrated in Table 3.
3 TABLE 3 Acetic Malic Isocitric Citric Fumaric Coffee Source 159.4
60 0 163.8 14.9 Component Profile Flavor Source 181.4 103.3 19.2
336.8 15.32 Component Profile Quantity 22 ppm 43.3 ppm 19.2 ppm 173
ppm 0.42 ppm of Flavor Source Component required
[0201] A quantity of a flavor source component, in an amount that
is equal to or greater than the amount of the difference between
the target component and the coffee source component, is combined
with the coffee source. The flavor source component is added in its
acidic form. However, the flavor source component may also be added
as the Na.sup.+ or K.sup.+ salt of the acid.
[0202] The pH value of the coffee portion is then measured at
standard temperature and pressure, and adjusted with a sufficient
amount of a coffee source component modifier (NaOH) to be within
+/.+-.0.1 units of the pH of the coffee element of the desired pH
value of the target coffee.
[0203] A filtered 2 ml aliquot of the coffee portion is then
analyzed for total ion concentration using the analytical method
for determining ion concentrations described above. A resulting
coffee component profile is then identified in PPM and compared
with the target component profile to ensure the component
concentration levels in the coffee portion are within acceptable
limits to the corresponding concentration levels in the target
coffee.
Example 2
[0204] In one embodiment of the present invention a target coffee
composition exhibiting an enhanced dairy flavor characteristics is
desired. A filtered 2 ml aliquot of the aqueous solution of the
naturally occurring flavor source is then analyzed for total ion
concentration of flavor source components. This done using a Dionex
500 HPLC system and the analytical method for determining ion
concentration described above. A flavor source component profile is
identified in PPM.
[0205] A coffee source is identified and processed ( Soluble
instant coffee sold as Folgers brand instant coffee by the Procter
and Gamble Company, Cincinnati, Ohio). A brew of the coffee source
is prepared using 10 g of the soluble coffee source per 990 mL of
hot distilled water. This produces an aqueous solution that has a
total solids content of about 1.0% by weight.
[0206] A filtered 2 ml aliquot of the aqueous solution of the
coffee source is prepared and analyzed for total ion concentration
of a coffee source component using a Dionex 500 HPLC system and the
analytical method for determining ion concentration described
above. A coffee source component profile is identified in PPM.
[0207] As the desired dairy flavor characteristic is
non-complimentary to the acid flavor characteristics of the desired
coffee source, a target profile is then generated by combining the
coffee source component profile with the flavor source component
profile. The compatible and incompatible coffee source components
are then identified. In instances where the flavor characteristics
of the coffee source are incompatible, the total concentration of
compatible flavor source components is increased in a modified
profile. In turn, the total concentration of incompatible flavor
source components remains unchanged in the modified profile. The
modified profile is then combined with the flavor source component
profile to generate the target profile.
[0208] The quantity of the flavor source component to be added is
calculated as the difference between the total ion concentration of
the target component and the coffee source component, as is
demonstrated in Table 5.
4 TABLE 5 Lactic Acetic Phosphoric Malic Formic Citric Coffee
Source 51.4 80.9 85.0 28.7 47.1 110.8 Component Profile Flavor
Source 15.0 108.0 20.1 51.0 0 0 Component Profile Target 66.4 188.9
105.1 79.7 47.1 110.8 Component Profile
[0209] A quantity of a flavor source component, in an amount that
is equal to or greater than the amount of the difference between
the target component and the coffee source component, is combined
with the coffee source. The flavor source component is added in its
acidic form. However, the flavor source component may also be added
as the Na.sup.+ or K.sup.+ salt of the acid.
[0210] The pH value of the coffee portion is then measured at
standard temperature and pressure, and adjusted with a sufficient
amount of a coffee source component modifier (NaOH) to be within
+/-0.2 units of the pH of the coffee element of the desired pH
value of the target coffee.
[0211] A filtered 2 ml aliquot of the coffee portion is then
analyzed for total ion concentration using the analytical method
for determining ion concentrations described above. A resulting
coffee component profile is then identified in PPM and compared
with the target component profile to ensure the component
concentration levels in the coffee portion are within acceptable
limits to those in the target coffee.
[0212] Having now described several embodiments of the present
invention it should be clear to those skilled in the art that the
forgoing is illustrative only and not limiting, having been
presented only by way of exemplification. Numerous other
embodiments and modifications are contemplated as falling within
the scope of the present invention as defined by the appended
claims thereto.
* * * * *