EP1272045A2 - Nouveau cafe torrefie ayant un saveur equilibree, et son procede de preparation - Google Patents

Nouveau cafe torrefie ayant un saveur equilibree, et son procede de preparation

Info

Publication number
EP1272045A2
EP1272045A2 EP01920331A EP01920331A EP1272045A2 EP 1272045 A2 EP1272045 A2 EP 1272045A2 EP 01920331 A EP01920331 A EP 01920331A EP 01920331 A EP01920331 A EP 01920331A EP 1272045 A2 EP1272045 A2 EP 1272045A2
Authority
EP
European Patent Office
Prior art keywords
roast
coffee
faster
slower
fraction
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP01920331A
Other languages
German (de)
English (en)
Inventor
Steven Jacob Kirkpatrick
Dana Lynn Bridge
Michelle Carolyn Faber
William Michael Davis
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Procter and Gamble Co
Original Assignee
Procter and Gamble Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Procter and Gamble Co filed Critical Procter and Gamble Co
Publication of EP1272045A2 publication Critical patent/EP1272045A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/04—Methods of roasting coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby

Definitions

  • the present invention relates to novel roasted coffee with balanced flavor and a process for making it.
  • This invention provides a novel coffee blend and a process for making said novel coffee.
  • This novel coffee contains both a "faster-roast fraction” and a “slower-roast fraction”.
  • the "faster-roast fraction” contributes no less than 20% and no more than 80% to the 100% coffee blend, preferably no less than 30% and no more than 70% to the coffee blend, and more preferably, no less than 40% and no more than 60% to the coffee blend.
  • the "slower-roast fraction" contributes no less than 20% and no more than 80% to the 100% coffee blend, preferably no less than 30% and no more than 70% of the coffee blend, and more preferably, no less than 40% and no more than 60% of the coffee blend. Any 100% coffee blend where the "faster-roast fraction" and the “slower-roast fraction” in combination contribute a minimum of 70% of the 100% total is covered herein.
  • Said "faster-roast fraction” has been roasted for a time period of about 1X to about 3.5 X and said "slower-roast" fraction has been roasted for a time period of about 4.5X to about 6X, wherein the value of X is constant within each 100% coffee blend.
  • X is greater than or equal to one (1) minute, preferably from about one (1) minute to about four (4) minutes, more preferably from about one (1) minute to about three (3) minutes, most preferably from about one (1) minute to about two (2) minutes.
  • the faster-roast fraction may consist of multiple independently roasted streams, each with the same or different roast times and/or the same or different target Hunter L- colors and/or the same or different coffee types, as long as the roast time of each stream falls within the time period 1X to 3.5X, inclusive, where X is constant for a given 100% coffee blend.
  • the slower-roast fraction may consist of multiple independently roasted streams, each with the same or different roast times and/or the same or different target Hunter-L colors and/or the same or different coffee types, as long as the roast time of each stream falls within the time period 4.5X to 6X, inclusive, where X is constant for a given 100% coffee blend.
  • the faster-roast fraction and the slower-roast fraction, and any streams which make up either or both fractions are blended after roasting.
  • the novel coffee according to the present invention has a unique flavor profile that combines the desirable attributes of coffees with unique roast times to achieve a balanced flavor profile.
  • This profile cannot be achieved using any individual stream at either of the unique roast times or with any roast time in between.
  • the shortcomings of each stream's flavor profile are tempered by blending such than the undesirable flavors of each are less obvious and the desirable flavors still come through. Many consumers find this novel flavor profile desirable.
  • the Hunter L-color differential between any slower fraction stream and any faster fraction stream are small. Any slower-roast stream is preferably between 2L lighter and 2L darker than any 100% Arabica faster-roast stream, inclusive.
  • Any slower-roast stream is preferably between 4L and 7L darker than any faster-roast stream containing 50% or more Robusta type beans.
  • the slower roasted streams may each be anywhere from 2L lighter to 7L darker than a faster-roast stream containing Robusta type beans in any quantity below 50%. Large roast color differentials negatively impact the balanced flavor provided by the novel process described herein.
  • the invention is a roasted coffee with balanced flavor and a process for making it.
  • a portion of the beans are slow-roast to a target roast time between 270 and 1400 seconds to a target Hunter L-color, typically 21-11 L.
  • the faster-roast portion of the coffee beans are roasted between 60 and 720 seconds to a target Hunter L-color, typically 21-11 L if 100% Arabica, and typically 24-16L if the stream contains 100% Robusta type beans. Any stream containing a mixture of both Arabica and Robusta may have a target Hunter L-color anywhere from 24-11 L.
  • the novel coffee is a blend after roast containing significant contributions from both the slower and the faster fractions.
  • a two stream coffee blend is preferably comprised of approximately 40 to 60% of a faster-roast stream and 40 to 60% of a slower-roast stream, combined to total 100% of the final coffee blend. It is preferable from a "balanced" taste standpoint for the slower-roast and faster-roast fractions to represent relatively equal contributions to the final blend, preferably neither fraction contributing in excess of 30% more than the other fraction to the final blend. Additionally, the slower- roast and faster-roast fractions should together comprise a majority of the blend, representing at least 70%, more preferably 85% and most preferably 100% of the 100% coffee blend.
  • the faster-roast fraction may comprise 35% and the slower- roast fraction may comprise 35% of the 100% coffee blend where the remaining 30% is comprised of a stream or streams which cannot be made to fall within the definition of "slower-roast” or "faster-roast” streams for the blend in question, where X is a constant for the final 100% coffee blend.
  • the additional 0 to 30% which does not fall within the definition of either "faster-roast" or “slower-roast” for a given blend allows for flexibility and cost savings in developing blends.
  • faster-roast fraction refers to coffee beans that have been roasted for a period of about 60 seconds to 12 minutes in a conventional roaster, at temperatures of between about 350°F and 1200°F, preferably between 350°F and 800°F. Additionally, the roast time must fall within 1X to 3.5X inclusive where X is defined as a constant for a given 100% coffee blend equal to at least 1 minute, preferably from 1 to 4 minutes, more preferably from 1 to 3 minutes, and most preferably from 1 to 2 minutes. Said fraction may be made up of multiple coffee streams roasted to different or identical roasting times, different or identical Hunter-L colors and using different or identical bean types. For example, where X is a constant equal to 1 minute, each of the faster-roast streams may have a roast time anywhere from 1 minute to 3.5 minutes, inclusive.
  • roasting includes roasting temperatures from about 350°F to about 1200°F, preferably about 350°F to 800°F.
  • Roaster types used for conventional roasting include, but are not limited to, batch roasters such as a Thermalo batch roaster, a Probat batch roaster, and a Neotec batch roaster, and continuous roasters such as a Probat continuous roaster and a Neotec continuous roaster.
  • This invention provides a novel coffee blend and a process for making said novel coffee.
  • This novel coffee contains both a "faster-roast fraction” and a “slower-roast fraction”.
  • the "faster-roast fraction” contributes no less than 20% and no more than 80% to the 100% coffee blend, preferably no less than 30% and no more than 70% of the coffee blend, and more preferably, no less than 40% and no more than 60% of the coffee blend.
  • the "slower-roast fraction" contributes no less than 20% and no more than 80% to the 100% coffee blend, preferably no less than 30% and no more than 70% to the coffee blend, and more preferably, no less than 40% and no more than 60% to the coffee blend. Any 100% coffee blend where the "faster-roast fraction" and the “slower-roast fraction” in combination contribute a minimum of 70% of the 100% total is covered herein.
  • Said "faster-roast fraction” has been roast for a time period of about 1X to about 3.5 X and said "slower-roast” fraction has been roasted for a time period of about 4.5X to about 6X, wherein the value of X is constant within each 100% coffee blend.
  • X is greater than or equal to one (1) minute, preferably from about one (1) minute to about four (4) minutes, more preferably from about one (1) minute to about three (3) minutes, most preferably from about one (1) minute to about two (2) minutes.
  • the faster-roast fraction may consist of multiple independently roasted streams, each with the same or different roast times and/or the same or different target Hunter L- colors and/or the same or different coffee types, as long as the roast time of each stream falls within the time period 1X to 3.5X, inclusive, where X is constant for a given 100% coffee blend.
  • the slower-roast fraction may consist of multiple independently roasted streams, each with the same or different roast times and/or the same or different coffee types, as long as the roast time of each stream falls within the time period 4.5X to 6X, inclusive, where X is constant for a given 100% coffee blend.
  • the faster-roast fraction and the slower-roast fraction, and any streams which make up either or both fractions are blended after roasting.
  • the Coffee Blend Product of the present invention is made up of from about 20 to 80% of a faster-roast fraction, and from about 20 to 80% of a slower-roast fraction.
  • Each fraction may be made up of multiple streams of unique or identical varietal compositions and the different streams may have different or identical roast times and Hunter L-colors. It is preferable that there are no more than 5, more preferably no more than about 3, even more preferably no more than about 2, and most preferably no more than about 1 , different streams in each of the slower-roast fraction and the faster-roast fraction.
  • Both the faster- and slower-roast beans can be derived from low, intermediate or high quality coffee beans, or mixtures thereof.
  • the slow-roast beans are preferably derived from intermediate or high quality beans or mixtures thereof.
  • high quality coffee beans include "Milds" (high grade Arabicas) such as Colombians, Mexicans, and washed Milds such as strictly hard bean Costa Spain, Kenyas A and B, and strictly hard bean Guatemalans.
  • non-limiting examples of intermediate quality coffee beans include Brazilians and African naturals.
  • non-limiting examples of low quality coffee beans include Robustas, low grade Naturals, low grade Brazils, and low grade unwashed Arabicas.
  • the coffee blends of the present invention may be whole beans, ground or ground and noramlized to a median particle diameter between about 600 and 100 ⁇ m, or ground and milled, or ground, noramlized and milled to an average flake thickness from about 102 to about 1016 ⁇ m. Flaked coffee is described in U.S. Pat. Nos. 5,064,676; 4,331 ,696, 4,267,200; 4,110,485; 3,660,106; 3,652,293; and 3,615,667, all of which are incorporated by reference herein.
  • the process of the invention involves three key steps.
  • a first step involves slow- roasting the beans to a target Hunter L-color between about 21 and 11 L.
  • a second step involves fast-roasting the beans to a target Hunter L-color between about 21 and 11 L if 100% Arabica type beans, and between 24 and 16L if the stream contains 100% Robusta type beans. Any stream containing a mixture of both Arabica and Robusta may have a target Hunter L-color anywhere from 24-11 L.
  • a third step involves blending the faster-roast and slower-roast fractions, as well as any other stream or streams which contribute to the 100% coffee blend. Each fraction or stream can be blended in any order or combination. Grinding is another aspect which is optional and which may be done before or after blending any of the fractions, or streams which comprise these fractions.
  • the beans are roasted to a target Hunter L-color from about 21 to 11 L.
  • Conventional roasting methods are used. Roasting temperatures are from about 350°F to about 1200°F, preferably about 350°F to 800°F. Roast times are from about 4.5 to 24 minutes, preferably 5 to 15 minutes.
  • the slower-roast beans are removed from the roaster heat. The beans are promptly cooled by typically ambient air and/or a water spray. Cooling the beans stops roast-related pyrolysis reactions.
  • the beans are roasted to a target Hunter L-color from about 21 to 11 L if the stream is 100% Arabica and 24 to 16L if the stream contains 100% Robusta type beans. Any stream containing a mixture of both Arabica and Robusta may have a target Hunter L-color anywhere from 24 to 11 L.
  • Conventional roasting methods are used. Roasting temperatures are from about 350°F to about 1200°F, preferably about 350°F to 800°F. Roast times are from about 0.5 to 12 minutes, preferably 0.5 to 5 minutes.
  • the faster-roast beans are removed from the roaster heat. The beans are promptly cooled by typically ambient air and/or a water spray. Cooling the beans stops roast-related pyrolysis reactions.
  • the fast-roast coffee fraction, slow-roast coffee fraction, and any additional streams are blended together.
  • Faster-roast coffees contribute body to the coffee product and slower-roast coffees contribute a more distinctive character.
  • the slower-roast fraction and faster-roast fraction provide a surprisingly balanced flavor.
  • the faster-roast fraction contributes no less than 20% and no more than 80% to the 100% coffee blend, preferably no less than 30% and no more than 70% of the coffee blend, and more preferably, no less than 40% and no more than 60% of the coffee blend.
  • the slower-roast fraction contributes no less than 20% and no more than 80% to the 100% coffee blend, preferably no less than 30% and no more than 70% of the coffee blend, and more preferably, no less than 40% and no more than 60% of the coffee blend.
  • the slower-roast and faster-roast fractions combined must contribute a minimum of 70% to the 100% coffee blend.
  • the coffee may be whole bean, or may before, after, or concurrently with blending, be ground or crack normalized. Then ground mixing can occur.
  • the Hunter color scale system defines the color of coffee beans and the degree to which they have been roasted.
  • the Hunter color scale system is described in an article by R. S. Hunter, "Photoelectric Color Difference Meter,” Journal of the optical society of America, 48, 985-95 (1958), and in U.S. Pat. No. 3,003,388 to Hunter et al., issued Oct. 10, 1961. Both references are incorporated herein by reference.
  • the Hunter Color "L” scale values are units of light reflectance measurement, and the higher the value is, the lighter the color is since a lighter colored material reflects more light.
  • the L scale was developed by Hunter Labs and is based on the internationally accepted measure for lightness. The L value is calculated by the formula:
  • Batch A 100% fine South American, high grade Arabica type beans, from Colombia roasted in a Thermalo roaster, Model Number 23R using 45 kg (200 lb) batches.
  • the gas burner input rate is 1.7 million Btu/hr (498 kW).
  • the roasting time is 240 seconds.
  • the roasted beans have a target Hunter L-color of 16.
  • Batch B (slower-roast fraction): 100% fine South American, high grade Arabica type beans, from Colombia roasted in a Thermalo roster using 45 kg (300 lb) batches.
  • the gas burner input rate is 1.4 million Btu/hr (410 kW).
  • Roasting time is 480 seconds.
  • the roasted beans have a target Hunter L-color of 15.
  • the Hunter L-color of Batch B is 0 to 2L darker than Batch A, preferably 1L.
  • a 60:40 blend (Batch A to Batch B) is cracked, normalized, and ground to an average particle size of approximately 900 microns.
  • Batch A faster-roast fraction: A blend of green washed Arabicas from Mexico and Costa Rica roasted in a Thermalo roaster, Model Number 23R using 45 kg (200 lb) batches.
  • the gas burner input rate is 1.7 million Btu/hr (498 kW).
  • the roasting time is 300 seconds.
  • the roasted beans have a target Hunter L-color of 18.
  • Batch B (slower-roast fraction): A blend of 65% fine washed Arabica and Colombian, and 35% natural Arabica, low acidity type beans from Honduras and El Salvador. Beans are roasted in a Thermalo roster using 45 kg (500 lb) batches. The gas burner input rate is 1.4 million Btu/hr (410 kW). Roasting time is 900 seconds. The roasted beans have a target Hunter L-color of 18.
  • the Hunter-L color of Batch B is 1 L lighter to 1 L darker than Batch A, but preferably the same L-color.
  • a 50:50 blend (Batch A to Batch B) is cracked, normalized, and ground to an average particle size of approximately 600 microns.
  • Batch A (faster-roast stream): 100% fine South American coffees from Brazil roasted in a Thermalo roaster, Model Number 23R using 45 kg (100 lb) batches.
  • the gas burner input rate is 1.7 million Btu/hr (498 kW).
  • the roasting time is 90 seconds.
  • the roasted beans have a target Hunter L-color of 15.6.
  • Batch B faster-roast stream: A blend of Arabicas from Central America and South America roasted in a Thermalo roaster using 45 kg (100 lb) batches.
  • the gas burner input rate is 1.4 million Btu/hr (410 kW).
  • Roasting time is 180 seconds.
  • the roasted beans have a target Hunter L-color of 16.1.
  • Batch C (slower-roast stream): 100% Indonesian coffee roasted in a Thermalo roster using 45 kg (100 lb) batches.
  • the gas burner input rate is 1.4 million Btu/hr (410 kW).
  • Roasting time is 300 seconds.
  • the roasted beans have a target Hunter L-color of 14.1.
  • Batch D (slower-roast stream): 100% Indonesian coffee roasted in a Thermalo roster using 45 kg (100 lb) batches.
  • the gas burner input rate is 1.4 million Btu/hr (410 kW).
  • Roasting time is 300 seconds.
  • the roasted beans have a target Hunter L-color of 17.6.
  • the faster-roast fraction is made up of Batch A stream and Batch B stream.
  • the slower-fraction is made up of Batch C stream and Batch D stream.
  • the Hunter L-color of Batch C is 0.5 to 2.5L darker than Batch A, preferably 1.5L darker, and Batch C is 1 to 3L darker than Batch B, preferably 2L darker.
  • the Hunter L- color of Batch D is 1 to 3L lighter than Batch A, preferably 2L lighter, and Batch D is 0.5 to 2.5L lighter than Batch B, preferably 1.5L lighter.
  • a 15:25:35:25 blend (Batch A to Batch B to Batch C to Batch D) is cracked, normalized, and ground to an average particle size of approximately 800 microns.
  • Batch A (faster-roast fraction): 100% Robusta coffees from Vietnam roasted in a Thermalo roaster, Model Number 23R using 45 kg (100 lb) batches.
  • the gas burner input rate is 1.7 million Btu/hr (498 kW).
  • the roasting time is 90 seconds.
  • the roasted beans have a target Hunter L-color of 21.5.
  • Batch B (slower-roast fraction): A blend of Arabicas from Central America and South America roasted in a Thermalo roster using 45 kg (100 lb) batches.
  • the gas burner input rate is 1.4 million Btu/hr (410 kW).
  • Roasting time is 300 seconds.
  • the roasted beans have a target Hunter L-color of 17.
  • the Hunter L-color of Batch B is 3.5 to 5.5L darker than Batch A, preferably 4.5L darker.
  • a 30:70 blend (Batch A to Batch B) is cracked, normalized, and ground to an average particle size of approximately 750 microns.
  • Batch A (faster-roast fraction): 100% Indonesian coffee roasted in a Thermalo roaster using 45 kg (300 lb) batches.
  • the gas burner input rate is 1.4 million Btu/hr (410 kW).
  • Roasting time is 720 seconds.
  • the roasted beans have a target Hunter L- color of 19.
  • Batch B (slower-roast fraction): 100% fine South American, high grade Arabica type beans from Costa Rica roasted in a Thermalo roaster using 45 kg (500 lb) batches.
  • the gas burner input rate is 1.4 million Btu/hr (410 kW).
  • Roasting time is 1080 seconds.
  • the roasted beans have a target Hunter L-color of 18.
  • Batch C 100% coffees from Brazil roasted in a Thermalo roaster, Model Number 23R using 45 kg (100 lb) batches.
  • the gas burner input rate is 1.7 million Btu/hr (498 kW).
  • the roasting time is 120 seconds.
  • the roasted beans have a target Hunter L-color of 22.
  • the Hunter L-color of Batch B is 0 to 2L darker than Batch A, preferably 1 L darker.
  • a 30:40:30 mix (Batch A to Batch B to Batch C) is blended and packed as whole beans.
  • Batch A (faster-roast fraction): Washed Arabicas from Colombian were fast- roasted on a Probat RZ2500SY Continuous Roaster with a roast time of 120 seconds. A hot air temperature of 635°F (335°C) achieving a roast color of 17.1 L.
  • Batch B (slower-roast fraction): Washed Arabicas from Guatemala were fast- roasted on a Thermalo roaster Model Number 23R using 45 kg (100 lb) batches.
  • the gas burner input rate is 1.4 million Btu/hr (410 kW).
  • Roasting time is 700 seconds.
  • the roasted beans have a target Hunter L-color of 18.3L.
  • the Hunter L-color of Batch B is 0.2 to 2.2L lighter than Batch A, preferably 1.2L lighter.
  • a 50:50 blend (Batch A to Batch B) is cracked, normalized, and ground to an average particle size of approximately 800 microns.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne un nouveau mélange de café et un procédé permettant de préparer ledit café. Le café de l'invention comprend une 'fraction à torréfaction rapide' et une 'fraction à torréfaction lente'. La 'fraction à torréfaction rapide' représente de 20 % à 80 % des 100 % du mélange de café, de préférence de 30 % à 70 % du mélange de café, et plutôt de 40 % à 60 % du mélange de café. De façon similaire, la 'fraction à torréfaction lente' représente de 20 % à 80 % des 100 % du mélange de café, de préférence de 30 % à 70 % du mélange de café, et plutôt de 40 % à 60 % du mélange de café, tous les types de mélange à 100 % de café où la 'fraction à torréfaction rapide' et la 'fraction à torréfaction lente' représentent ensemble au moins 70 % du total de 100 % étant représentés. Ladite 'fraction à torréfaction rapide' est torréfiée pendant un intervalle de temps allant d'environ 1X à environ 3,5X et ladite 'fraction à torréfaction lente' est torréfiée pendant un intervalle de temps allant d'environ 4,5X à environ 6X, X représentant une valeur constante pour chaque mélange à 100 % de café. X est supérieur ou égal à une (1) minute, et va de préférence d'environ une (1) minute à environ quatre (4) minutes, plutôt d'environ une (1) minute à environ trois (3) minutes, et prend une valeur idéale lorsque celle-ci va de une (1) minute à deux (2) minutes. Dans le procédé de l'invention, chaque fraction résulte d'un ou de plusieurs passages de torréfaction indépendants, ayant des temps de torréfaction identiques ou différents et/ou des couleurs Hunter-L cibles identiques ou différentes et/ou des types de café identiques ou différents, le temps de torréfaction de chaque passage étant compris dans l'intervalle de temps où X reste constant pour un mélange à 100 % de café donné. La fraction à torréfaction rapide, la fraction à torréfaction lente, et toute autre fraction résultant d'autres types de passages, sont mélangées après torréfaction.
EP01920331A 2000-03-13 2001-03-13 Nouveau cafe torrefie ayant un saveur equilibree, et son procede de preparation Withdrawn EP1272045A2 (fr)

Applications Claiming Priority (3)

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US18898700P 2000-03-13 2000-03-13
US188987P 2000-03-13
PCT/US2001/007997 WO2001067880A2 (fr) 2000-03-13 2001-03-13 Nouveau cafe torrefie ayant un saveur equilibree, et son procede de preparation

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JP (1) JP2003526349A (fr)
CN (1) CN1416321A (fr)
AU (1) AU2001247397A1 (fr)
BR (1) BR0108821A (fr)
CA (1) CA2398074A1 (fr)
MX (1) MXPA02008892A (fr)
WO (1) WO2001067880A2 (fr)

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EP2382868A1 (fr) * 2010-04-30 2011-11-02 Tchibo GmbH Café sain et son procédé de production
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WO2020212145A1 (fr) 2019-04-17 2020-10-22 Société des Produits Nestlé S.A. Composition de café et procédé correspondant
JP7548919B2 (ja) 2019-04-17 2024-09-10 ソシエテ・デ・プロデュイ・ネスレ・エス・アー コーヒー組成物及び方法
CN112889977A (zh) * 2021-03-08 2021-06-04 普洱爱伲庄园咖啡有限公司 一种果酸清爽甜度高的咖啡及其制备方法

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JP2003526349A (ja) 2003-09-09
WO2001067880A3 (fr) 2002-01-31
CN1416321A (zh) 2003-05-07
AU2001247397A1 (en) 2001-09-24
BR0108821A (pt) 2002-12-10
CA2398074A1 (fr) 2001-09-20
MXPA02008892A (es) 2003-02-10
WO2001067880A2 (fr) 2001-09-20

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