MXPA03007206A

MXPA03007206A - Modulated release particles for aerosol delivery

Info

Publication number: MXPA03007206A
Application number: MXPA/A/2003/007206A
Authority: MX
Inventors: Douglas Young Jerry; Craig Hardesty Douglas
Original assignee: Aeropharm Technology Incorporated
Priority date: 2001-02-15
Filing date: 2003-08-13
Publication date: 2008-10-03

Abstract

A modulated release aerosol formulation is disclosed. The formulation comprises a polymer, e.g. Silica gel, fumed silica gel, having a selected medicament associated therewith, and a fluid carrier for carrying and delivering the construct.

Description

PREPARATION METHOD The present invention relates to novel coffee compositions with stable taste characteristics. In particular, the present invention relates to novel processes for preparing flavored coffee stable compositions and beverages, as well as products containing them.

High quality coffee drink and food products enjoy an important popularity and constitute an increasingly important proportion in the diet of many people. However, these high quality coffee products are stingy. both to buy them and to produce them. One of the reasons is the cost of raw materials. Due to the nature of coffee production (for example, the cycle of coffee, coffee, coffee, coffee, etc.), this shortfall in supply results in higher coffee costs. production of high quality coffee products for drinking and food, costs that must finally be absorbed by the consumer.

One way to reduce the cost has been to use mixtures of high and low cost coffee varieties. Expensive coffees that have preferred flavor characteristics by the consumer are mixed with coffee varieties of less preferred flavor and lower cost. However, this solution is not without its drawbacks. The most notable is the inverse relationship between the use of less preferred coffee varieties and the positive taste perception of the finished coffee product. As the proportion of the orata or economic factors used increases, the positive perception decreases nrnHur-.tn HA - - p -.a «f-ft - t ·· A-.rmm -nrln ~ - Additionally, the cate products prepared from mixtures of cates processing and production, which in turn also increase the cost of production and purchase for the consumer.

In the European patent application no. 0282762, by Varsanyl et al. and in European patent application no. 0861596A1, by Bradbury et al. examples of these approaches can be found. Additional examples can be found in the patent A "c and i n i; nm onn "r» + -, i, ~ J. - i "- + -, i" 1 - ce 1 n 1 - uc iu3 i-i-., N m. > , a i uc viilai .G c i u u u i i l i J3! _ ·.-_ .. I_J < _ /. no.

. No. 853,787 to Tamer et al: in U.S. Pat. no. 5,229,155 to Weisemann et al. And in U.S. Pat. no. 2,853,387 from Nutting.

Another approach has been to try to maximize the yield obtained from a given supply of high-cost coffee by decreasing the frequency with which expensive, high-quality coffees are discarded. This is usually achieved by increasing the retention time of a coffee, either in percolation or in extraction, before serving it or discarding it. However, as the retention time increases, the flavor of the coffee is marked by a significant degradation in its quality, as a result of the aging reactions. The longer coffee is held and the higher the temperature, the more pronounced the degradation will be. The level of flavor degradation is 2 P03 and 02 -PG especially high in liquid coffees, as for example in percolations and extracts. It is not uncommon for the taste of coffee to become unstable (for example, as a consequence of aging) before the point at which the expense of nrnrínr has been recovered.

For this reason, a considerable effort has been made in an attempt to resolve the problems that have arisen in the past. production and extended use of high quality coffee products. In the art there remains a need for compositions and methods for flavoring coffee that ensure a constant, stable and high product quality, which are easily adapted to a variety object of the present invention is to provide compositions and methods that meet these needs and that provide other related advantages.

BRIEF DESCRIPTION OF THE DRAWINGS The above aspects, as well as many of the concomitant advantages of this invention, will be more readily appreciated as better understood with reference to the following detailed description and when considered in conjunction with the accompanying drawings, in which: Figure 1 is a representation of the profile of the component of the coffee source of a coffee source.

Figure 2 is a representation of a component of the desired coffee.

Figure 3 is a representation of a desired coffee component. 3 F03 Í 02-PG Figure 4 is a flow chart describing the steps of the process of one embodiment of the present invention.

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to novel coffee compositions with stable taste characteristics. In particular, the present invention relates to novel processes for preparing stable flavored coffee compositions, as well as to products containing them.

A. DEFINITIONS As used in this document, the term "source of c faith" is defined as a source of the drink derived from a plant of the Family Riibiaceae ^ Genus Cqffea, of a region of determined origin. Anyone skilled in the art will appreciate that by region of origin reference is made to a coffee-producing region, where the process of Ae * rQ-fíí iífíl.-7-Q r J.lí¾ntii lac rl r-afÁ Ac * ??? ? it experiences similar soil and fertilization conditions, crop environment (for example, amount of rainfall, temperature, altitude, sunlight), breeding process, management and storage conditions.

There are many species of coffee, however, those experienced in the technique in general recognize that there are two main commercial species of coffee, the Arabica Cqffea. frequently, as "from Brazil", which comes from Brazil or "other light ones" that are grown in other countries that produce premium coffee. In general it is recognized ? 03 /? 02-VCJ that the producing countries of first quality arabica include Colombia, Guatemala, Sumatra, Indonesia, Costa Rica, Mexico, the United States (Hawaii), El Salvador, Peru, Kenya, Ethiopia and Jamaica. The coffees of the species canephora variedod. Robusta are commonly used as a low cost load for arabica coffees. These robusta coffees are generally grown in the low regions of central and western Africa, India, Southeast Asia, Indonesia and Brazil.

The coffee source can be in a variety of forms including, but not limited to, cherries, grains, leaves and bark. Additionally, the coffee source can take the form of soluble, roasted and ground coffee, roasted whole grain, green coffee and dried coffee extracts or liquids by means of aqueous extraction processes, with supercritical liquid, and with organic solvents. The coffee source can also have caffeine, be decaffeinated or be a mixture of both.

As used herein, the term "coffee source component" is defined as one of the acids that contribute to the flavor and that are contained in the coffee source. Anyone skilled in the art will appreciate that with the term "acid" reference is made to the combination of the associated and dissociated forms of the acid. The component of the coffee source is generated or formed as a result of the processes of cultivation, harvesting, processing, roasting, fermentation, preparation, handling and storage of the coffee source.

As used herein, the term "flavor-contributing" is defined as an acid contained in the coffee source, whose concentration is perceptible to taste at a concentration in water that is identical to the concentration of the acid in the coffee. desired PiR'i 2-P and is correlated with roasting conditions, or whose concentration varies with the region of origin or with the cate species. Being "perceptible to taste" is defined as the modification of the sensory perception of one or more of the following flavor characteristics of the beverage; sweet, salty, bitter, veined, acid, tender, tasteless, acerbic, ac-rs spicy and other similar.

As used herein, the term "profile of the coffee source component" is defined as the concentration of the source components present in the coffee source. The profile of the component of the coffee source can be represented by means of a graph, a table or some other suitable visual representation showing ia As used in this document, the term "supplementary component of the coffee source is an awuuuuuuuuuuuuuuuuuuuuuuuuuuuu to the taste of the supplementary component of the coffee source corresponds to A desired coffee component, although it may exist in the same acid form or in a different form. • Supplemental component of the coffee source may exist in one or more selected forms of the following group! acid form of the acid that contributes if flavor , anionic form of the acid that contributes to the flavor, and the metallic and ammonium salts of the acid that contributes to the flavor.

As used herein, the term "modifier of the coffee source component" is defined as a compound or set of compounds that adjust the perceptible concentration of one or more of the components of the coffee source. Suitable modifiers of the coffee source component include one or more of the 6 P03? 02-PG following: cations of sodium, magnesium, potassium, hydrogen, calcium and ammonium, in combination with hydroxide, carbonate, bicarbonate, gluconate and sulfates. The addition of a modifier of the coffee source component will modify the perceptible taste concentration of one or more ingredients of the coffee source.

As used herein, the term "resulting coffee component" is defined as the combination of a component of the coffee source and the corresponding supplemental component of the coffee source. r - - ~ "< - ~ A "I A. -: - - ?? ? "\", "< .? "Resultant" is defined as the concentration of one or more of the resulting coffee components present in a coffee portion.The profile of the resulting coffee component can be represented by a graph, a chart or some other suitable visual representation showing Is existence and concentrations of the resulting coffee components.

As used herein, the term "desired coffee" is defined as a coffee or coffee beverage composition desired. The desired coffee comprises a de-coffee element which is generally derived from a grain or from a mixture of grains of a plant of the Rubiaceae Family, Genus Cqffea, from a region of determined origin. However, the coffee element of the desired coffee may also be derived from a variety of coffee materials including, but not limited to, cherries, grains, leaves and bark. Additionally, the coffee element of the desired coffee can take the form of soluble, roasted and ground coffee, roasted whole grain, green coffee and dry or liquid extracts, coffee extracts by means of aqueous extraction processes, with supercritical liquid, and with organic solvent. The coffee element can also have caffeine, be decaffeinated or be a mixture of both.

As used herein, the term "desired coffee component" is defined as one of the flavor-contributing acids contained in the coffee element of the desired coffee. Anyone with experience in the art will appreciate that with the term o / - «/" í / - or l »? ·? R l or f rmoo rl r \ r irlo ol ti ti The desired coffee component is generated or formed as a result of the processes of cultivation, harvesting, processing, roasting, fermentation, preparation, handling and storage of the desired coffee.

As used herein, the term "desired coffee component profile" is defined as the concentration of the desired coffee components present "" 1 A "? - CA A A Cl ~ «1 A \" A ~ PA A ~ "A ci .1 < uiupuiicMi represented by means of a graph, a table or some other suitable visual representation that shows the existence and concentrations of the components of the desired coffee.

B. SOURCE OF COFFEE In accordance with the present invention it has been determined that beverages and coffee compositions that exhibit taste characteristics preferred by the consumer can be produced from a variety of coffee sources. The preferred coffee source for a particular use may vary according to the availability, cost and flavor considerations associated with the coffee source. Additionally, the product and the nature of the impurities and other components of the coffee source can be considered. I also know it can produce a coffee beverage composition from a mixture of one or more suitable coffee minds.

The beverages and coffee compositions of the present invention comprise a portion of coffee and, optionally, may contain additional components, such as example, foaming agents, buccally enhancing agents, flavors, creamy components, vehicles and inert fillers, sweetening agents and the like. The coffee portion is constituted by a coffee source and any supplementary component of the coffee source or modifier of the coffee source component.

Coffee sources exist in a variety of ways that include, in a Enunciation, cherries, leaves, bark., soluble coffee, instant coffee, roasted and ground, roasted whole grain, green coffee beans, extracts that include watery, with liquid supercritical, with organic solvents and mixtures thereof. Additionally, the coffee source may have caffeine, be decaffeinated or be a mixture of both. It is recognized that there are several impurities or by-products.

The coffee sources of the present invention are defined by the coffee variety (ie, the coffee species and the region of origin). By region of origin reference is made to a coffee producing region, where the coffee growing process uses genetically similar coffee seedlings. Additionally, a region of origin experiences similar soil conditions and fertilization, growing environment (for 9 P03 i 2-n > example, amount of rainfall, temperature, altitude, sunlight) and process pretostado, handling and conditions storage. The species, the region of origin and the conditions of the process of cultivation, harvesting, processing, roasting, fermentation, preparation, grafting, genetic engineering, handling and storage determine the presence and concentration of a given acid in a coffee source.

It has been found that sources of coffee 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 giicérico, 2,3-üihidroxipropanoico, isovaleric, methacrylic, tiglic, angelic, 3-methyl-2-butenoic, pyruvic, 2-oxobutyrate, 3-oxobutanoic ievulínico, oxalic, malonic, succinic, glutaric , fumaric, maleic, metiucuccinic, mafic, tartaric, 2-hydroxyguutharic, ketogiutharic, citraconic, mesaconic, hydroxybenzoic, 4-hydroxybenzoic, 2,5-dihydroxybenzoic, 3,4-dihydroxybenzoic, 3,4,5-trihydroxybenzoic, 1,2,4-trihydroxybenzoic, vanillic, phytic, phosphoric, quinic, caffeic, ferúiico, 3- (4 -hydroxy-3-methoxyphenium) -2-propenoic, p-coumaric, o-coumaric, 4-? 4 zL_ caffeoylquinic, 5-caffeoylquinic, 3-feruloylquinic, 4-feruloylquinic, 5-feruloilquínico73,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinic, p-cumaroilquínico, cafeoilferuioiiquínico. The exact concentration of a specific acid in a coffee source The amount determined depends on the coffee species selected, the cultivation and harvest conditions, and the coffee preparation processes described above.

It has been found that coffee sources contain varying levels of acids that depend on their form. For example, it has been found that green coffee contains approximately 11% by weight of total acid, it has been found that roasted coffee that instant coffee contains approximately 16% by weight of the total acid content.

C. Component of the coffee source A component of the coffee source is defined as an acid that contributes to the flavor present in a particular coffee source. As used herein, the term "flavor-contributing" is defined as an acid contained in the coffee source that is perceptible to taste at a concentration in water that is identical to the concentration of the acid in the desired coffee. Being perceptible to taste is defined in this document as the modification of the sensory perception of one or more of the following flavor characteristics: sweet, salty, bitter, spicy, acid, tender, tasteless, acerbic, pungent, pungent and the like. In addition, an acid that contributes to the taste is an acid whose concentration shows at least one of the following phenomena, "a toasting effect, an effect of the coffee species and an effect of the region of coffee origin.

As used herein, the term toasting effect is defined as the existence of a relationship between the concentration of the acid in a source of roasted coffee and the selected toasting conditions. Anyone skilled in the art will appreciate that the generally recognized toasting conditions are time, heat supply and humidity. Anyone with experience in the technique will also appreciate that the roasting conditions selected for a particular coffee source can be characterized by the toasting time, the toasting equipment and a Hunter L * color. As used herein, color differences are defined in terms of the readings taken on a Hunter colorimeter and, specifically, the values of L *, a * and b * derived from!?. Hunter CÍE scale. See pages 985-95 of R. S. Hunter, "Photoe! Ectric Color Difference Meter," J. of ¿he Optica! Soc. OfAmer., Volume 48, (1958), which is incorporated herein by reference.

As used in this document, the term "effect of the coffee species" is defined as the concentration of an acid in a coffee source of a coffee species, subject to a certain set of conditions of cultivation, harvest, and processing, which is conditions of cultivation, harvest, and processing. As used in this document, the term effect of the region of coffee origin is defined as the concentration of an acid that depends on the crop, harvest, processing, fermentation, preparation, handling and The presence of a component of the particular coffee source, and its factors vary depending on the specific coffee source selected. However, among these, the most notable is the selection of a specific species of coffee.

Additionally, conditions such as the amount of rainfall, temperature, fertilization, harvest, handling and storage of the coffee species contribute greatly to the presence and concentration of a particular component of the source of coffee. afé. In addition, the subsequent processing and preparation of the coffee species can significantly impact the concentrations of the coffee source component.

The component of the coffee source can exist within a coffee source in a variety of ways. Often, the component of the coffee source is present in the acid form of the acid that contributes to the taste. As an acid, the component of ia it has been found that in this invention the suitable coffee source components can also exist as salts of the acid that contributes to the taste.

D. Profile of the coffee source component A profile of the component of the coffee source is defined as the concentration of the components of the de-afé source present in a particular coffee source. The profile of the component of the coffee source represents the concentration of the component of the coffee source at a pH value of 14, in the completely dissociated form of the acid. The profile of the component of the coffee source may take the form of a graph, a table or some other suitable visual representation showing the existence and concentrations of the components of the coffee source. 13 H) .v "i Table 1 is a tabular representation of the profile of the coffee source component of a source of roasted and ground coffee (robust from Vietnam, toasted for 854 seconds in a Thermalo batch toaster to a HunterL color) of 17.68.) Figure 1 is a traffic representation of the same profile of the source of the coffee source.

E, Desired coffee, component of the desired coffee and profile of the desired coffee component I drink or coffee composition that is what you are looking for. The desired coffee comprises a coffee element. The desired coffee of the present invention can, optionally, 14? 03? 02- ?? contain additional elements, such as foaming agents, buccal perception enhancing agents, flavors, creamy components, vehicles and inert fillers, sweetening agents and the like.

The coffee element of the desired coffee is derived from a plant of the Family Rubiaceae, Genus Coffea, from a region of determined origin. The coffee element of cherries, grains, leaves, bark and mixtures thereof. Additionally, the coffee element can take the form of soluble coffee, roasted and ground, roasted whole grain, green coffee and coffee extracts by means of aqueous extraction processes, with supercritical liquid, and with organic solvent. The coffee element of the desired coffee may also exist as a mixture of two or more of the above-mentioned forms. The coffee element may have caffeine, be decaffeinated or be a mixture of both.

It has been found that the coffee element of the desired coffee contains one or more of the following acids: formic, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, nonoic, decanoic, pamitic, crotonic, isocrotonic, dihydroxypropanoic, 2- (4-methoxyphenoxy) propanoic acid. 2-hydroxybutyric, 2,4-dihydroxybutyric, 2-methylbutanoic, isovaleric, methacrylic, tiglic, angelic, 3-methyl-2-butenoic, pyruvic, 2-oxobutyric, 3-oxobutanoic, íevulinic, oxalic, mationic, hydroxyglutaric, ketoglutaric, citraconic, mesaconic. itaconic citric, aspartic. glutamic, pyroglutamic, nicotinic, 2-furoic, benzoic, 3-hydroxybenzoic, 4- 15 hydroxybenzoic, 2,5-dihydroxybenzoic, 3,4-dihydroxybenzoic, 3,4,5-trihydroxybenzoic, 1,4,4-trihydroxybenzoic, vanillic , phytic, phosphoric, quinic, caffeic, ferulic, 3- (4-hydroxy-3-methoxyphenium) -2-propenoic, p-coumaric, o-coumaric, 4-methoxycinnamic, 3,4-dimethoxylamine, 3,4,5 -tnrnetoxycinnamic, 3-caffeine! Iquinic, 4-caffeicilinic, 5-caffeoylquinic, 3-feruloylquinic, 4-feruloylquinic, 5-feruloylquinic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinic, p-coumaroylquinic , cafeoilferuloilquínico. The exact concentration of a given acid within a coffee element of the desired coffee depends on the coffee-selected species, the culture and harvest conditions, and the above-described coffee-making process. desired coffee components present in the coffee element of the desired coffee. The profile of the desired coffee component can be represented by means of a graph, a table or some other suitable visual representation showing the existence and concentrations In one embodiment of the present invention, the coffee element is an arabica coffee uuivmuianu, IUS JUU uuiamc ?? ? scguiluus cu uu lus auui JJUJ UJICD jiici niaiu iiaoí a Hunter L color of 12.1. Figure 2 is a graphic representation of the profile of the desired component of the Colombian arabica. In another embodiment of the present invention, the coffee element is an enia AÁ (arabica), toasted in a Jabez laboratory toaster desired is shown in Fissure 3. 16 P03? 02-PG In another embodiment of the present invention, a coffee source is provided which is a roasted, ground and percolated coffee that was maintained for six hours at 85 ° C (185 ° F). In this mode, the coffee element of the desired coffee is the same coffee immediately after the percolation, before! start of any significant aging process.

A modifier of the component of the coffee source is defined as a compound OR THE CITIZEN CITIZEN OF CUCUMPUTS] Uc JUSIZED THE CONCENTRATION OF ONE OF THE ITEMS OF THE COMPONENTS OF THE SOURCE OF COFFEE. In solution, an acid may exist in an associated form, in a fully dissociated form or as a combination of the two. The proportion of a certain acid that exists in its associated and dissociated states is, in A. ""; A-, A I "- - < -? A a íuuvi n uc the wnji iuc uc c-j. A ": J" -: - A "¡j i le, a u.m; i; a-: u ~ J" I uei tiuu uciomiinauu \ co ucwi, uc? A ^ Modifiers of the acceptable coffee source component include: cations of sodium, magnesium, potassium, hydrogen, calcium and ammonium, in combination with hydroxide, carbonate, bicarbonate, gluconate and sulphates.

Compound modifiers of the coffee source component can exist in a variety of forms. The modifier of the coffee source component may exist in a solution in water or in some other suitable aqueous medium. In addition, the modifier of the coffee source component can exist in non-aqueous solutions (for example, in oil and in glycerin). Alternatively, the modifier of the coffee source component may exist as one or more dry ingredients. 1 7 M) 3 '] i) 2-FG The modifier of the coffee source component can be combined with the coffee source in a variety of ways, depending on the nature and shape of the coffee source and the component modifier from the coffee fountain. If the coffee source selected was a roasted and ground coffee, the modifier ds! component- of the coffee source could exist in an aqueous solution that is sprayed on roasted and ground coffee or mixed with this coffee. Alternatively, the modifier of the coffee source component could exist in a dry state and mix with the source of roasted and ground coffee in a coffee composition. When the composition of coffee is transformed into a coffee drink, e! modifier ds! The component of the coffee source would then act to adjust the perceptible concentration of the component of the coffee source in the method described.

A modifier of the component of the coffee source that exists in solution (for example, by spraying or mixing) to a whole roasted grain, a green coffee bean, a liquid coffee extract, a soluble coffee or another form could also be applied. of a modifier of the component of the coffee source that exists in a dry state. The modifier of the coffee source component may exist in any suitable form in an intermediate state of the final consumable coffee beverage. The form of the modifier with ability to adjust the perceived concentration of the component of the coffee source, in the final consumable form of the coffee beverage.

Modifiers of the coffee source component that are a combination of two or more suitable compounds can be combined with the coffee source or separately. Additionally, modifiers of the component in multiple compounds can exist in different states (for example, in solution and in dry state), as long as they have the ability to adjust the perceived concentration of! component of the coffee source, in! fine form! a drink of coffee.

Modifiers of the coffee source component of the present invention of coffee and coffee compositions of the present invention may include additional ingredients, such as, for example, foaming agents, mouth-enhancing agents, flavors, creamy components, carriers and inert fillers, sweetening agents and the like. The modifiers of the coffee source component can be combined with any of these additional ingredients in a suitable form, such that they have the ability to adjust the perceived concentration of the coffee source component, in the finalized form of the beverage. of coffee.

G. Supplementary component of the coffee source A supplemental component of the coffee source is defined as an acid that contributes to the taste. Where the desired coffee is a non-aged or less aged version of the coffee source, the supplemental component of the coffee source will be an acid that contributes to the flavor that corresponds to the acid that contributes to the flavor of the coffee source component, although- it can exist in the same form of the acid or in a different form. Where the desired coffee is not an aged or less aged version of the coffee source, the supplemental component of the coffee source can be any acid that contributes to the preferred flavor in the profile of the desired component. 19 P03 102-FG The supplemental component of the coffee source may exist in either the acid form of the acid that contributes to the taste (eg, citric acid, malic acid, formic acid, fumaric acid, phosphoric acid, 2-phyloic acid). lactic acid, acetic acid), or as an acid dsi salt that contributes to! flavor (for example, mono-, di- or tn-citrate of sodium, mono-, di- or tri-citrate of potassium, mono-, or di-malate of sodium, mono- or di-malate of potassium, format of sodium, potassium format, mono- or di-fumarate sodium, mono- or di-fumarate potassium, mono-, di- or tri- phosphate sodium, mono-, di-, or tri-phosphate potassium, furoate sodium, potassium furoate, sodium lactate, potassium lactate).

Although the supplemental component of the source may be any of the acids that contribute to the taste, the acids that contribute to the taste that are preferred are the acids of the following anions: quinate, lactate, acetate, formate, 2-furoate, 3-malate. -methyl, citramalate, hydroxyglutarate, glutarate, malate, citraconate, maleate, mesaconate, oxalate, fumarate, phosphate and citrate.

Supplementary components of the coffee source of the present invention can exist in a variety of ways. The supplemental component of the coffee source may exist in a solution in water or in some other suitable aqueous medium. In addition, the supplemental component of the coffee source can exist in non-aqueous solutions (eg, in oil and in glycerin). Alternatively, the supplemental component of the coffee source may exist as one or more dry ingredients.

The supplemental component of the coffee source can be combined with the coffee source in a variety of ways, depending on the nature and shape of the coffee source and the supplemental component of the coffee source. If the coffee source selected 20? 03? 02- ?? was a roasted and ground coffee, the supplementary component of the coffee source could exist in an aqueous solution that is sprayed on roasted and ground coffee or mixed with this coffee. Alternatively, the supplemental component of the coffee source could exist in a dry state and be mixed with the source of roasted and ground coffee in a coffee composition. When the coffee composition is transformed into a coffee beverage, the supplementary component of the coffee source would then act to supplement the total concentration of the corresponding component of the coffee source in the method described herein.

A supplementary component of the coffee source that exists in solution (for example, by spraying or mixing) to a whole roasted grain, a green coffee bean, a liquid coffee extract, a soluble coffee or another form of coffee could also be applied. a coffee source (for example, cherries, leaves and the like). The same goes for a supplementary component of the coffee source that exists as a dry ingredient. The l o rl o in an intermediate state of the final consumable coffee drink. The exact form of the supplemental component of the coffee source is limited only by the need to exist in a state capable of supplementing the total concentration of the coffee beverage with the coffee beverage. two or more suitable compounds can be combined with the coffee source or be separately. Additionally, the supplementary components of the coffee source of multiple compounds may exist in different states (eg, in solution and in the dry state), as long as they have the capacity to supplement the total concentration of the corresponding component of the mind of coffee, in the final consumable form of the coffee drink.

The supplementary components of the coffee source of the present invention are not * c? or r > R 1 * + or T or coffee and coffee compositions of the present invention may include additional ingredients, such as, for example, foaming agents, oral perception enhancing agents, flavorings, creamy components, carriers and inert fillers, sweetening agents and the like . The supplementary components of the coffee source can be combined with any of these additional ingredients in a suitable form, so that they have the capacity to supplement the total concentration of the corresponding component of the coffee source, in the final consumable form of coffee.

H. Degree of perception of acids Applicants have observed that each of the individual acids found in the coffee has an associated flavor note. Applicants have also observed that specific combinations of these acids show flavor characteristics based on the specific combination of acids and their associated flavor notes. Although the ability to perceive the associated flavor note of a given acid in solution by means of the sensory perception of taste is a function of its concentration, it is not necessarily directly correlated with the total concentration of the acid. Without claiming to be limited by theory, the applicants believe that the sensory perception of taste only has the capacity to perceive an acid in its associated form. Therefore, the part of the total concentration of the acid in its dissociated state does not directly contribute to the flavor perception of the associated flavor note of an acid, nor to the perception of the characteristic flavors based on the combination of associated flavor notes. . acids exist in both their associated and dissociated states when they are present in aqueous solutions. Molecular equilibrium is expressed simply as: HA < ? H + + A Associated form Dissociated forms Anions can also be found in solutions containing "salts" ? 1 ? uci auuu. i? aanuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu Ouantitative Chemical Analysis, 4th Edition, by Daniel C. Harris, W.H. Freeman and Company, 1995, p. 217-270, which is incorporated herein by reference. The dissociation constant a of a given acid expresses the ratio of the three components of the equilibrium in terms of its molar concentrations: Ka = ([IT] [anions]) / [HA] The concentration of the hydrogen ion is expressed by the symbol pH. The Henderson-Hasselbach equation relates the pH of a solution to the Ka value of the acid: pH = log ([anions] / [HA]) - log Kfl The negative logarithm of the dissociation constant is known as the pKa value similar to the pH value, which is the negative logarithm of the hydrogen ion: -T i - \ - - i- / r -: "..- i? \ 1 1 i \ μ? - yxs-a ~ «ug ^ ¡niuuiicsj / j Changes in the pH of a solution result in different concentrations of the associated and dissociated forms of a given acid, depending on the value of the acid pK3. Therefore, as the pH value of a solution changes, so does the ability to perceive the flavor of the characteristic flavor note of the acid, or the characteristic flavor of a combination of specific flavor notes.

L Coffee aging uiia v. ^ un? a ?? u ^ ta otct n y a o a mCuicunu or other similar processes, begins to undergo the aging process. As used herein, the term "aging" is defined as the processes by means of which the flavor profile of a coffee changes, in response to an increase in acidity. The technique suggests that the increase in acidity, resulting from the aging process, is caused by a variety of factors, including the hydrolysis of the celluloses contained in the coffee; the oxidation of the aldehydes in acids; hydrolysis of the acids 1 J i your ivuá quinic in quinic acid. 24 Without intending to be limited by theory, the applicants believe that the formation of additional amounts of acid species existing in the coffee before aging and the formation of additional acid species not present before aging, increases the total concentration! of hydronium ion in the cafs. As the total concentration of the hydronium ion in solution increases, the equilibrium between the perceptible and imperceptible concentration of any given acid shifts in favor of the perceptible concentration. The value or extension of that displacement is a function of! pKa de! acid determined and of! global change in the value of! pH of! coffee.

More specifically, the applicants believe that as aging is generated, and additional acid species not present before aging are generated, the associated flavor notes of these acids begin to dominate the overall flavor profile of the coffee. The exact nature and extent of the change in a profile of coK vr -roe l + í oí include, but not limited to, the duration and temperature of aging, the initial pH and the identity and quantity of the additional acid species generated. In addition, the associated flavor notes of the acids generated have a function, as well as their degree of total concentration of the hydronium ion in solution at the perceptible concentration of all the acids present in the coffee.

Applicants have further discovered that it is possible to overcome the non-preferred flavor effects of the aging process by using processes by means of the 25 F0.VIG2-FG which the flavor profile of an aged coffee (ie, from a source of coffee) is adjusted to approximate or mimic the flavor profile of a corresponding unleavened coffee (ie, of a desired coffee). It has also been discovered that the flavor profile of an aged coffee can be adjusted, so that the flavor profile of a non-corresponding coffee is also approximated or imitated. it may force the balance between the perceptible and imperceptible concentrations of the acids in the aged coffee to move back in favor of the non-perceptible concentration. The flavor profile of the corresponding non-aged coffee (or, if preferred, a of the appropriate relevant acids of the desired profile. 1 ?? ??? ? ? ?? V A I l tQTC nC I DCDCH Each acid in coffee has an associated flavor note. The specific combinations of the coffee acids will show a characteristic flavor profile based on the combination of the associated flavor notes and the perceptible concentration of each of the acids in that combination. Therefore, one can identify the taste profiles of specific coffees of interest, wherein the flavor profile of that coffee is a function of the concentration of at least a portion of the acids of that coffee. Mathematically, the characteristic flavor profile of a specific combination of acids is expressed as the ratio or relative proportion of the concentrations of those acids, with each other, within that combination. 26 PiS.Vl 2-FO [Ai]: [A2]: ...: [A "], where [Au-" yj is the total concentration of the first acid to the acid n, respectively.

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 to taste (ie, 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 of that combination and the relative proportions between them. eleven \ . I U A l. . IU A A A IU A. A ^ "i-; I "acid to acid n, respectively.

Applicants have discovered that the flavor profile of a particular coffee (for example, from a coffee source) can be easily adjusted, so as to mimic the characteristic flavor profile of a different coffee (for example, of a desired coffee) . As used herein, the term "imitate" is defined to approximate, mimic or resemble in such a way as to provide a very similar characteristic flavor.

As used herein, the term "corresponding acid" is defined as the acid of the same species. However, after the reading of the present nn, it must necessarily exist in the same way as the acid of interest. The corresponding acid may exist in the associated form of the acid, in the dissociated form of the acid, as a salt of the acid or as combinations of these. By way of example, if the acid of interest in a first coffee was malic acid, then corresponding acid in 27 F03 '? 2-FG the second coffee would also be malic acid, although this may exist in a different form of acid, as described.

Those skilled in the art will also appreciate, upon review of the present disclosure, that although most acids commonly found in coffee have an associated flavor note, not all of these acids will necessarily make a significant or preferred contribution to the characteristic flavor profile. of a certain coffee. Applicants have found that of the acids normally present in coffee only a select set of them can be considered relevant acids.

As used herein, the term "relevant acid" is defined as an acid that would be perceptible to taste at a concentration in water that is equal to the concentration of the acid in the desired coffee and has a concentration that varies according to the WJiui unra jcicvtiuna as uc wsiouu uci v ^ ic u uc la í cgiun uo uci? A? u uc ta kind of coffee. Expressed in a similar manner, the term "relevant acid" is defined herein as one of the flavor-contributing acids found in coffee that would be perceptible to taste at a concentration of the acid in the desired coffee, and shows one or more of the following phenomena; a browning effect of coffee, an effect of the coffee species or an effect of the region of coffee origin.

In view of the present disclosure, persons of ordinary skill will further appreciate that not all coffee acids that satisfy the conditions that have been mentioned so far (ie, the degree of perception in water, the effect of toasting, the effect of the species and the effect of the region of origin) would necessarily be required to sufficiently mimic a given flavor profile. When selecting the exact number and the relevant acid species that will be used to mimic a given flavor profile, it is necessary to consider these factors, which include, but are not limited to: cost, availability, ia ease of use, Co mDl iid d of manufacturing 1? COmO classification "n ítp.iHn dft orarln niimfintinin nnr nnrfp from an appropriate regulatory agency, such as the U.S. Food and Drug Administration, and the commercially significant differences of consumer preferences between profiles with a subtle difference. Therefore, it may be appropriate to use only a subset of the relevant acids (ie, the relevant coffee components) identified in a particular coffee to sufficiently mimic the characteristic flavor profile of that coffee.

As used herein, the term "major acid" is defined as the relevant acid that experiences the greatest change in its ratio between the concentration totai of that acid in a first coffee (e.g., in a coffee source) and the total concentration of the corresponding acid in a second coffee (for example, in a desired coffee). As an example, take a first coffee containing 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 that also contains the 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 proportions of each acid in the second coffee to the corresponding acid in the first coffee (ie, the total concentration of an acid in the second coffee divided by the 29 F03 i 02-PG 3 (450 ppm / 150 ppm) and 1.5 (300 ppm / 200 ppm), respectively. Therefore, of the relevant acids, acid B is the main acid, because it undergoes the greatest change in the proportion of its toral concentration.

Applicants have found that the ability to accurately measure changes in the concentration of a given acid in a coffee is, analytically, greater in sensory taste. Applicants have also found that the ability of the flavor profile of a first coffee to mimic the flavor profile of a second coffee (for example, the total concentrations of ios, relevant acids in a first coffee, are relevant in the second coffee). ), to provide an adequate approximation of that flavor profile that is acceptable to the consumer, is a function of the ability to accurately perceive the difference between the two profiles, rather than the ability to measure In one embodiment of the present invention, applicants have determined that in order to have an acteristic taste profile of a set of relevant acids, such as would be found in an adjusted coffee (ie, in a coffee source that has been supplemented to imitate a desired coffee), is practically similar to a flavor profile characteristic of a second set of relevant acids such as those that are c ^ unuu uwcauu, uc ?????? Huc uc characteristic of that second coffee or desired coffee, the total concentration of Drincioal acid up to about 50% above the total concentration of the corresponding acid in the desired coffee. It is preferred that the total concentration of the main acid in the adjusted coffee be within the range ranging from about 40% below to about 40% above the total concentration of the corresponding acid in the desired coffee; more preferably the total concentration located in the range of from about 30% below to about 30% above; with an even greater preference, the total concentration is in the range ranging from about 20% below to about 20% above; with an even greater preference, the total concentration is in the range ranging from about 10% below to about i above; and with maximum prerequisite, the torai concentration is in the range from about 5% below to about 5% above.

In addition, the value of the total concentration of the main acid of the adjusted coffee divided by the total concentration of each of the relevant acids of the adjusted coffee is in the range ranging from about 50% below to about 50% above the value of the totai concentration of the corresponding main acid in e! desired coffee divided by the total concentration of each of the corresponding relevant acids in the desired coffee. In other words, for a given adjusted coffee that has N-relevant acids, the value of the total concentration of the main acid is, the main component of coffee) in the adjusted coffee divided by the total concentration of each of the N acids. relevant (that is, the component 3 1 ??.? '? 02-FG relevant coffee) of the adjusted coffee is within the range ranging from about 50% below to about 50% above the value of the total concentration of the corresponding main acid in the desired coffee divided by the total concentration! of each of the corresponding N relevant acids sn the desired coffee. A value in the range from about 40% below to about 40% above is preferred; more preferred is a value in the range ranging from about 30% below to about 30% above; a value in the range from about 20% below to about 20% above is further preferred; a value in the range from about 10% below to about 10% above is still more preferred; and what is most preferred is a value in the range from about 5% below to about 5% above.

The acceptable variation between the relative proportions of the relevant acids in a first coffee (for example, in an adjusted coffee) and the relative proportions of the corresponding relevant acids in a second coffee (for example, in a desired coffee) is a function of the particular coffees selected and the ability to perceive a particular acid by sensory perception of taste. So, so that the profile of c nr rl or I r * -fi =. ? t-? ? +? When the pH of the first coffee is adjusted to such a level that the perceptible concentrations of the relevant acids in the first coffee have practically the same relative proportions to each other, the pH of the first coffee must be adjusted in such a way that The perceptible concentrations of the corresponding relevant acids in the second coffee. When the pH of the first coffee or coffee setting is within the 32 range from about 2 units above to about 2 units below the pH of the second layer (ie, the desired coffee), preferably in the range from about i unit above to about 1 unit below, more preferably in the range from about 0.5 units above to about 0.5 units below, most preferably, in the range from about 0.2 units above to about 0.2 units below, the two coffees will have perceptible concentrations sufficiently similar of the relevant acids, of ta! way that e! psrfi! of characteristic flavor of the first coffee or tight coffee will imitate sufficiently the desired flavor profile characteristic of the second coffee.

As the perceptible concentration of a given relevant acid is a function of the pKa value of that acid and the total pH value of the solution, the addition of a sufficient quantity of one or more modifiers of the source of the Iv coffee source of the pH .

These conditions can be expressed as follows! Í) (, 5) (P Second coffee) < (P First coffee) = (1,5) (P Second coffee); ") (, 5) [(P Second s) / (R Second coffee (n))] < [(P First cale) / (R First coffee to))] < (1, 5) [(P Second coffee) / (R Second coffee (n))], of Each uo of IOS II relevant acids; Ü i) pH First coffee = pH Second coffee ± Units where Piper coffee is the total concentration of the main acid in the first coffee, Ps < ¾ Coffee is the total concentration of the corresponding main acid in the second coffee, R First coffee (n) is the total concentration of the relevant acid in the first coffee, R second coffee (n) is the total concentration! ds! corresponding n relevant acid- sn s! Second coffee,? £? First coffee is the pH value of the first coffee and pH second ca «¾ is the pH value of the second coffee.

In addition, applicants have found that since the relative proportion of the relevant acids, one with the other, is what defines the characteristic flavor profile of that particular set of acids, the absolute magnitude of the difference between them less critical for the determination of whether the characteristic flavor profile of the first coffee is sufficiently similar to that of a second coffee, so as to mimic the flavor profile of that coffee. So, in another embodiment of the present invention, the applicants have relevant, such as would be found in a tight coffee (ie, a coffee source that has been supplemented to mimic a desired coffee), will be very similar to the flavor profile characteristic of a second set of relevant acids, such as the one I would find in second coffee or coffee desired, the total concentration of those relevant acids can be increased as much as, for example, a factor of seven (7) (ie, a magnitude adjustment factor of between 1 and 7), provided that the relative proportions from the toyai concentration H ^ l 34 below to approximately 50% above the total concentration of the corresponding acid in the desired cate, adjusted by the total factor of magnitude adjustment. A total concentration of the main acid in the adjusted coffee in the range is preferred from about 40% below to about 40% above the total concentration of the corresponding acid in the desired coffee, adjusted by the total factor of magnitude adjustment; more preferred is a total concentration in the range of about 30% below to about 30% above, adjusted by e! Total factor! d magnitude adjustment; a total concentration in e! range that ranges from approximately 20% below to approximately 20% above, adjusted by the total factor of magnitude adjustment; further preferred is a total concentration in the range ranging from about 10% below to about 0% above, adjusted by e! total factor of magnitude adjustment; and what is most preferred at a total concentration in the range ranging from about 5% below to about 5% above, adjusted by the total factor of magnitude adjustment.

In addition, the value of the total concentration of the main acid of the adjusted coffee divided by the total concentration of each of the relevant acids of the adjusted coffee about 50% above the value of the total concentration of the corresponding main acid in the desired coffee divided by the total concentration of each of the corresponding relevant acids in the desired coffee. In other words, for a main acidic coffee (ie the main coffee component) in the adjusted coffee divided by the total concentration of each of the relevant N acids (ie, the relevant coffee component) of the adjusted coffee is within the range ranging from about 50% below to about 50% above the value of the total concentration of the corresponding main acid in the desired coffee divided by the total concentration of each of the corresponding relevant N acids in the desired coffee. A value in the range ranging from about 40% below to about 40% above is preferred, more preferred is a value in itself range ranging from about 30% below to about 30% above, an even more preferred value in the range spanning from about 20% below to about 20% above, a value in the range ranging from about 10% below to about 10% above, and that which has the highest preference, is still more preneed it is a value in the range that ranges from about 5% below to about 5% above.

Finally, for the characteristic flavor profile of the first coffee to mimic the characteristic flavor profile of the second coffee, the pH of the first coffee must be adjusted in such a way that the perceptible concentrations of the relevant acids in the first coffee have perceptible of the corresponding relevant acids in the second coffee. When the pH of the first coffee or adjusted coffee is within the range of about 2 units above to about 2 units below the pH of the second coffee (ie, the desired coffee), preferably in the range of about 1 unit per 36 F03? 02-PO up to about 1 unit below, more preferably, in the range from about 0.5 units above to about 0.5 units below, most preferably, in the range from about 0.2 units above up to about 0.2 units below, the two cafes will have sufficiently similar perceptible concentrations of the relevant acids, such that the characteristic flavor profile of the first coffee or ground coffee will sufficiently mimic the desired flavor profile characteristic of the second coffee. As the perceptible concentration of a certain relevant acid is a function of! pKa value of that acid 3 'of the total pH value of the solution, the addition of a sufficient amount of one or more modifiers of the coffee source component will adjust the perceptible concentration of the relevant acid by adjusting the total value! from the pn.

These conditions can be expressed as follows: i) (M) (, 5) (P Primer) < (M) (L5) (P < (1, 5) [CP according to coffee) / (R second coffee (n))], of each of the n relevant acids; 9 where M is the magnitude adjustment factor and has a value in the range from main acid in the first coffee, Psegund © «yes? is the total concentration of the corresponding main acid in the second coffee, R first ca «(«)) is the total concentration of the acid 37 P0 1 Ü -PC relevant in the first coffee, R second coffee (n)) is the concentration total of the corresponding n relevant acid in the second coffee, pH first coffee is the pH value of the first coffee and pH second coffee is the pK value of the second coffee.

In a particularly preferred embodiment of the present invention, the total concentration of the main acid of the adjusted coffee is within the range of about 50% below to about 50% above the total concentration of the corresponding acid in the desired coffee, adjusted by the total factor of magnitude adjustment: The value of the total concentration of the main acid of the adjusted coffee divided by the total concentration of each of the relevant acids of the adjusted coffee is within the range ranging from about 50% below to about 50% above the value of the total concentration of the corresponding main acid in the desired coffee divided by the total concentration of each of the corresponding relevant acids in the desired coffee; the pH of the first coffee or adjusted coffee is within the range of about 2 units to about 2 units below the pH of the second coffee (ie, of the desired coffee); and the value of the total concentration of the main acid of the adjusted coffee divided by the total concentration of each of the relevant acids of the adjusted coffee is equal. total concentration of each of the corresponding relevant acids of the desired coffee. This latter condition can be reexpressed as that the relative proportions of the main acid and the other acids relevant to each other, in the adjusted coffee, are equal to the relative proportions of the main acid and the other acids relevant to each other, in the desired coffee.

The conditions for this embodiment of the present invention can be expressed as follows: i) (M) (, 5) (P Second coffee) < (P Primer ceft) < (M) (1.5) (P u) L Second coffee7 / i Second coffee (n)} \ _-: | Ar Primor café) 'First coffee (n)} < (1, 5) [(P coffee is added) / (R Second coffee (n))] »of each of the relevant acids; iii) pH Primer cale pH second coffee ± 2 units iv) [ÍP First coffee) (R First coffee (n))] = G (? Second coffee) / (R Second coffee (n))] or alternatively as [P First coffee]: [R First coffee w]: · | ·: [R First coffee (n)] = [P Second coffee]: G? "Secund, or cai, c. t. "i ji · · p? ^ "Cguna, or cai .c. t.n. i j * where M is the magnitude adjustment factor and has a value in the range from about 1 to about 7, Pprimer coffee is the total concentration of the DrinciDal acid in the coffee orimer. P the total concentration of the corresponding Drincioal acid in the second coffee, R pnmer coffee (n >) is the total concentration of the relevant nth acid in the first coffee, R second coffee (n)) is "the total concentration of the corresponding nüi 39 Pü.v 'i 02-PC5 acid relevant in the second coffee, pH first coffee is the pH value of the first coffee and pH second coffee is the pH value of the second coffee.

One embodiment of the present invention comprises the following steps. First, a coffee source is selected and the components of the coffee source are identified. Next, the component profile of the coffee source is obtained, by the method described in this document, which shows the total concentration of the components of the coffee source. The same process is performed for the coffee element of a desired coffee, although, after viewing the description herein, it will be appreciated that the step of determining the taste profile of the desired coffee does not have to be carried out in the form A Subsequently, the concentrations of the components of the coffee source in the pcuu uci t.umpui icuvc uc ??? ios iiuiiiiciiuauiuijc: uc corresponding components of the desired coffee in the profile of the desired coffee component. The main and relevant components are now identified.

The concentrations of the relevant components of the coffee source are then supplemented with the corresponding supplementary components of the coffee source. Supplementary components of the coffee source add, to a portion of the coffee of the beverage or coffee composition, sufficient quantities of the corresponding acids that contribute to the flavor, such that the relative proportions of the resulting component coffee concentration (for example, the sum of the component of the coffee source and a corresponding supplementary component of the coffee source) approximate the relative proportions of the concentration of the desired coffee components, within acceptable variations. This ensures that if the resulting coffee and the desired coffee were measured at the same pH value, they would have a very similar perceived flavor profile, which, in that way, mimics the taste profile of the desired coffee and provides the same note of Perceived flavor and intensity of acids.

The coffee composition or beverage, which comprises the resulting coffee, can then be prepared in some preferred way by the consumer (for example, as cappuccino coffee or with milk, black, cold or as a flavoring in another food or drink product, etc.). ). If the pH of the coffee composition or beverage, which comprises the resulting coffee, is within an acceptable pH range of the coffee element of the desired coffee, the coffee flavor of the coffee element of the desired coffee. The concentration of the associated forms of the acids in each of them will approximate or imitate those of the other and behave similarly in response to changes in the pH values. The pH value of all STP (25 ° C, 760 mmHg).

As debed in this document, applicants have found that it is possible to overcome the non-preferred flavor effects of the aging process, by using processes by means of which the flavor profile of an aged coffee (i.e. coffee source) is adjusted to approximate or mimic the flavor profile of the corresponding unleavened coffee (ie, of a desired coffee). It has also been discovered that the profile of 41 ?? i 02-P taste of an aged coffee can be adjusted, so that the flavor profile of a non-corresponding coffee is also approximated or imitated.

In one embodiment of the present invention, a coffee source is provided in the form of a roasted and ground percolated coffee. The profile of the coffee source component of the freshly roasted roasted and ground coffee is determined and preserved for future use percolated coffee begins to age. Applicants have found that the speed of the aging process is highly correlated with the temperature (i.e., the coffees will age more rapidly at higher temperatures). On a certain moment coffee in aging, according to the method debed in this document. The profile of the coffee source component of coffee in aging is compared with the profile of the desired coffee component, which in this mode is the profile of the coffee component. suitable for the component of the coffee source and added to coffee in aging to shift the balance in favor of the dissociated forms of the acids contained therein, thus making the acids less perceptible to perception of the coffee source to adequately imitate the flavor profile of the corresponding undamaged coffee. People of ordinary skill will appreciate, after the present deption, that the process to imitate coffee The desired amount could have been made immediately before consumption, or, alternatively, it could have been done for some period of time before consumption.

Even after the flavor profile of a non-aged coffee has been imitated in an aged coffee, the coffee aging process continues. However, applicants have discovered that the process of mimicking the flavor profile of an unleavened coffee can A or 1 source of roasted and ground percolated coffee having a retention time of six hours. At 2 hours within the retention time of the coffee in aging, a suitable modifier of the coffee source component is selected and coffee is added in m A or o contained in it, thus making the acids less perceptible to the sensory perception of taste. The amounts of the appropriate supplementary components of the coffee source are then added to mimic, in the form of four hours within the coffee retention time. Although the aging of coffee continues after the process of imitation, the starting point of aging effectively returns to the point of departure, as if it were a freshly brewed coffee. For example, in the hours, which has the flavor profile corresponding to a coffee of two hours of percolation. Experienced people will appreciate, after reading the present deption, that this process is not limited in terms of the number of times it can be used.

In addition, the applicants have discovered that it is possible to adjust, for a period of time, the flavor profile of a coffee source, in such a way as to approach or imitate acceptably the taste pear of a freshly brewed coffee. The period of time can be defined as the acceptable retention time of a given coffee, or can be defined alternatively, as the period of time in which a certain amount of aging would occur in a given coffee source that would be left unadjusted.

In still another embodiment of the present invention, a concentrated liquid coffee extract is provided as a coffee source. The profile of the component of the source i profile of the desired coffee component. Based on the previously determined understanding of the way in which the taste profile of the coffee source changes over time, developed from the repetition of taste profile tests, one is selected and aged to shift the balance to favor of the dissociated forms of the acids contained therein. This results in making the acids less perceptible for sensory perception of taste. Then the amounts are added imitate in an appropriate way the flavor profile of the corresponding undamaged coffee, during a period of time which, in the present modality, is eight weeks.

As indicated above, the desired coffee can be. optionally, a coffee not corresponding and not aged. In still another embodiment of the present invention, a liquid coffee extract is provided as a coffee source. The profile of the coffee source component of freshly ground roasted and ground coffee is determined and preserved for future use as a profile of the desired coffee component. A modifier of! component of the coffee fountain and is added to! Coffee in aging to shift the balance in favor of the dissociated forms of the acids contained in it. This has the result of making the acids less perceptible to the sensory perception of taste. Next, sufficient quantities of the appropriate supplementary components of the coffee source are added to adequately imitate the flavor profile of the roasted and ground coffee, freshly percolated (ie, of a non-matched and non-aged coffee). , during a period of time that, in the present modality, is ten weeks.

L. PREPARATION OF COFFEE COMPOSITIONS AND BEVERAGES Figure 4 is a flow chart of the process steps of an embodiment of the present invention. With reference to Figure 4, step 402 is to select a desired coffee beverage comprising a desired coffee element. The desired coffee element can be in a variety of forms, such as cercius, grsnos, leaves and bark. Additionally, the coffee element can take the form of soluble, roasted and ground coffee, roasted whole grain, green coffee and coffee extracts by means of the aqueous extraction processes, with supercritical liquid, and with organic solvent. The coffee element The uiGi iucuciucuiuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu The desired coffee beverage may, optionally, contain additional elements, such as foaming agents, buccal intensifying agents, flavorings, creamy components, inert fillers and vehicles, sweetening agents and the like.

Step 404 is to obtain the profile of the desired coffee component that shows the concentration of the relevant components of the desired coffee. Step 406 is to determine the pH value of the coffee element of the desired coffee. The pH value is measured at although the desired coffee element of the desired coffee beverage may have a certain pH value, the pH value of the desired coffee beverage, taken as a whole, may be different, depending on the presence of additional elements.

Step 408 is selected from a suitable coffee source. The desired coffee source can be in a variety of. forms, such as cherries, grains, leaves and bark. Additionally, the coffee source can take the form of soluble, roasted and ground coffee, roasted whole grain, green coffee and coffee extracts by means of aqueous extraction processes, with supercritical liquid and with organic solvent. The coffee source can also have caffeine, be decaffeinated or be a mixture of both. Step 410 is to obtain the perfr! of the component of the coffee source that shows the concentration of the relevant components of the coffee source. Step 412 is to determine the pH value of the coffee source. The pH value is measured at standard temperature and pressure.

Step 414 consists in selecting the appropriate supplementary component of the coffee source or the corresponding components of one or more of the relevant components for the coffee source and the components of the desired coffee, as well as the amount needed, in case Sa has, to adequately modify the profile of the 46 component of the coffee source. The necessary amount of the supplemental component of the coffee source is determined by the difference between the total concentration of the component of the coffee source and the desired coffee component. The amount needed is also determined by the amount of the necessary supplementary components of the coffee source, if any, in such a way that the profile of the resulting coffee component or the resulting relevant components of the coffee source will be very similar to the profile of the desired coffee component of the corresponding acids, so that The resultant coffee-ds component will imitate, to a sufficient degree, the characteristic taste of the desired coffee element. If the total concentration of the component of the coffee source is less than the total concentration of the desired coffee component, a sufficient amount of a supplementary component of the coffee source is added, so that the concentration tota! from! The resulting component of the coffee source is within the acceptable range of the total concentration of the desired coffee component. If the total concentration of the component of the coffee source is greater than the total concentration of the desired coffee component, then, it is not essentially necessary to add a supplementary component of the coffee source. However, if the concentration of all relevant coffee components is to be increased by some increase adjustment factor, a supplementary component of the coffee source may be needed.

Step 416 is to select the appropriate modifier for the component of the coffee source, as well as the amount necessary to sufficiently adjust the perceptible concentration of the resulting component of the coffee source, so that desired coffee. This will allow the characteristic flavor profile of the resulting coffee portion to adequately mimic the characteristic flavor profile of the desired coffee element. The amount needed for the modifier of the coffee source component depends, in part, on the source of coffee and coffee. coffee element of the desired coffee selected.

Supplementary items selected from the coffee source and the modifier of the coffee source component, if necessary, with the coffee source. As described above, there may be the supplementary component of the coffee source and the modifier of the coffee source. application of the supplementary components of the coffee source and the modifier of the component of the coffee source does not have to be carried out at the same time. Additionally, the components can be applied at any point during the preparation of the combined with the coffee source, either together or individually, during the formation of any intermediate product used in the creation of the coffee compositions or rages of the present invention.

Depending on the source of coffee selected, the supplementary components of the coffee source and the modifier of the coffee source component, if necessary, can be used to reduce the risk of damage to the coffee source. The middle of a machine or other dispensing apparatus; by impregnating the ingredients in the lining of a cup; by impregnating the ingredients in a filter; by means of a measured packet or tablet; and by the water used in various stages of product preparation (for example, the rapid cooling of toasting which is used to cool a coffee after toasting or the water used to create the final coffee rage consumable.). Components and modifiers can also be introduced by spraying or spraying, coating, embedding, co-mixing or other suitable method.

If the coffee source is, for example, an agglomerated instant coffee product, the components and modifiers of the present invention could be combined with the coffee source via part of an agglomeration binder solution (e.g. of the agglomeration; sprayed on the agglomerated particles in liquid form or, coated with an otherwise physically inert ingredient (eg, sucrose and maitodextrin).

After reading the description of the present, a person skilled in the art will appreciate that one or more of the following steps may be omitted altogether or, possibly, performed periodically, perhaps as part of a training program. QA. Depending on the accuracy of the analytical data obtained from the various component profiles and the exact quantity of the supplementary component (s) of the coffee source and of the modifiers of the added coffee source component, that of the finished beverage can be calculated , with sufficient precision, to practice the present invention. Pffii.'l 02-PG Step 420 is to obtain the profile of the resulting coffee component that shows the total concentration of the components resulting from the coffee source. Step 422 is to determine the pH value of the coffee portion of the resulting coffee beverage. The value of! pfí is measured at standard temperature and pressure. Steps 424 and 426 need to validate the results by comparing the profile of the resulting coffee component with the profile of the desired coffee component and by ensuring that the coffee portion is within an acceptable range of pH for the coffee element. of the desired coffee.

Any person skilled in the art will appreciate that each and every step of the method described above for each embodiment of the present invention is not necessary. The exact sequence and the number of steps required will also depend on the particular embodiment used of the present invention.

Method for determining the components of coffee The coffee components of the present invention are separated and quantified by ion chromatography (1C), which uses alkaline anion exchange with conductivity detection. The system is an ion chromatograph Oionex 500 ion Criron atograpn comprising * i) IP25 isocratic pump; ii) Eluent generator EG-40; iii) Anion trap Ion Pac ATC-i PN # 37Í 51 ^ 50 rfj. "Vi ii2-PO Autosampler AS50; Column Ion Fac AS-11HC (4mm x 20cm) (PN 052960); Guard for column Ion Pac AG-1 1 -HC (PN 052962); vm OD2Q conductivity detector and ix) ASKS-Ultra 4mm suppressor.

The chromatography column consists of a highly crosslinked macroporous nucleus of 9-μ ethylvinylbenzene-divinylbenzene resin. with micro-lobes of 70 nm diameter anion exchange latex bound to the surface. The phase moved! it is generated electrolytically from distilled deionized water using a Dionex EG-40 eluent generator and is characterized by the following: 1 . Eluent A ". Milü-Q water of 1 8 i Vihm-cm or better, filtered through a 0.45 mm filter, degassed and transferred to a receptacle A with a continuous layer of nitrogen. 2. Eluent B: Potassium hydroxide cartridge (EluGen cartridge EGC-KOH EluGen, Dionex Inc.) The deionized water is supplied by the pump to the EluGen cartridge in the EG40. Direct current (DC) is applied to the EluGen cartridge to produce the eluent of potassium hydroxide. The resulting gradient of the mobile phase is described in Table 2, in Time [NaOH] Ramp (min) fmM) ? i 1 5 1 isoc ular 25 15 Linear 35 30 Linear ou ou i_, ineai Table 2 The column is maintained at a temperature of 32 ° C. The flow rate is 1.5 mL / min and the injection volume is 10 uL. The time for data collection is 55 minutes at a data collection rate of 5 points per second.

The analytical method described above is presented in addition to the note of application Dionex Coiporation Application Note 123, "Deiermination oforganic Anions and Orgamc Acids in Fermentstion Broths" and in the application note Dionex Corporation Application Note 25, "Determination of Inorganic Anions and Organic Acids in Non-Alcoholic Carbonated Beverages", which are incorporated in this document as a reference.

The first step of 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, desired coffee or coffee portion). The aqueous sample solution collects a purified sample and analyzes it, using the equipment mentioned above. 52 PO-V'I 02-J-O By way of example, if the substance to be analyzed is a roasted and ground coffee (here called "TyM7 '), then 2.0 grams of TyM are weighed first in a 100 ml volumetric flask. To the sample 50 ml of boiling water are added to HPLC and boiled for 10 minutes in one. heating plate. Cool to room temperature and buffer to volume with HPLC water. Immediately filter 2 mi through a 0.45 mm nylon membrane filter (acrodisc). The first 1 ml is discarded and in a sample vial the second 1 ml is collected and capped. Finally I know Analyze the purified sample using the above-mentioned equipment.

If the substance to be analyzed is a percocious coffee, then they are filtered The first 1 ml is discarded and in a sample vial the second 1 ml is collected and capped. Finally, the purified sample is analyzed using the above-mentioned equipment.

If the substance to be analyzed is a soluble coffee, then, in a flask 100 ml volumetric weighing 1 gram of soluble coffee. To the sample, 50 ml of boiling water are added for HPLC. The solution is stirred to mix well, then cooled and uim) 'c jioíuí ia nimba, -jiocgumo ac lnutui ¿my a. u vcs uc a uuuuuuuuuuuu uu nylon 0.45 mm (acrodisc). The first 1 ml is discarded and in a sample vial the second 1 ml is collected and capped. Finally, the purified sample is analyzed using the above-mentioned equipment.

If the substance to be analyzed is a coffee extract, then it will be necessary to dilute it in order to pass through a 0.45 mm nylon membrane filter. (acrodisc). The degree of dilution depends on the viscosity of the particular sample that will be 53 ppt. 02-PG analyzed. If the sample to be analyzed is in a different form to the one described above, it will be necessary to prepare it as detailed in both. Samples that are not going to be analyzed soon need to be refrigerated after preparation.

Calibration of the ion chromatography method Anyone skilled in the art will appreciate that calibration is necessary to convert the response of the detector to concentration measurements (e.g., parts per million, milligrams per ütro and the like). The calibration of the IC method is - ""?; -, "u iUJJca"? "M uicu ic? jji c ^ ia ^ njn uc au u uu uu uuu uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu) or the sodium or potassium salts. The response factors (or RF for its acronym in ppm / peak area) were determined by means of a fifth level calibration for quinic, lactic, acetic, formic, malic, phosphoric and citric acids. When salts were used, the gravimene factors were applied, so that the RF values corresponded to the concentration of the free acid (ppm).

Quinic acid Quinic acid was used (Aldrich 77-95-2, 98% purity, FW = 192.17 g / mol). A primary stock solution was prepared weighing 0.1015 g in a 100 mL volumetric flask. The secondary stock solution was prepared by diluting 10 times the previous one. In the secondary stock solution, five calibration solutions were prepared by successive double dilutions. The adjustment was linear (r2 = 0.9998) in a range of 6 to 100 ppm. 54 H) .Vi 02- J Lactic acid it was dried overnight in a desiccator containing CaSOt. A primary stock solution was prepared by weighing 0.1079 g in a 100 mL volumetric flask. The secondary stock solution was prepared by diluting 10 times the previous one. From the mother solution double. The adjustment was linear (r ~ = 0.9996) in a range of 5 to 85 ppm.

Sodium acetate (Sigma S7545, 99.0% purity, FW = 82.03 g / mol) was used. A primary stock solution was prepared by weighing 0.1035 g in a 100 mL volumetric flask. The secondary stock solution was prepared by diluting 10 times the previous one. Five calibration solutions were prepared from the secondary stock solution by successive double dilutions. A quadratic adjustment (r "= 0.9999) to a linear one (i -v, i) was preferred in the case of J a / J pptn.

Formic acid Sodium format (Sigma S2140, 99.6% purity, FW = 68.01 g mol) was used. A primary stock solution was prepared by weighing 0.1007 g in a 100 mL volumetric flask. The secondary stock solution was prepared by diluting 10 times the previous one. Of ia successive dilutions to double. The adjustment was linear (r2 =: 0.9990) in a range of 4 to 70 ppm. 55 Malic acid prepared a primary stock solution weighing 0.1020 g in a 100 mL volumetric flask. The secondary stock solution was prepared by diluting 10 times the previous one. Five calibration solutions were prepared from the secondary mother solution (r2 = 0.985) in the range of 6 to 100 ppm.

Potassium monobasic phosphate (Aldrich 7778-77-0, 99% purity, FW = 136.09 g / ml) was used. A primary stock solution was prepared by weighing 0.1020 g in a 100 mL volumetric flask. The secondary stock solution was prepared by diluting 10 times the previous one. Five calibration solutions were prepared from the secondary stock solution by successive double dilutions. The adjustment was linear (r2 = 0.9999) in a range of 5 to 75 ppm.

Citric acid Citric acid was used (Aldrich 77-92-9, 99 +% purity, FW = 192.12 g / mol). A primary stock solution was prepared by weighing 0.1034 g in a 100 mL volumetric flask. The secondary stock solution was prepared by diluting 10 times the previous one. Five calibration solutions were prepared from the secondary stock solution by successive double dilutions. A quadratic adjustment (r2 = 0.9999) to a linear one (r2 = 0.999) in the range of 6 to 100 ppm was preferred.

N. EXAMPLES within the scope of the present invention. These examples are provided for illustrative purposes only and should not be construed as limiting the present invention, since it is possible to effect many variations of the invention without departing from the scope of the invention.

Preparation of the components of the coffee source and the component modifiers Stock solutions of 1 molar were prepared for each of: sodium hydroxide, potassium hydroxide, sodium malate, tnpotassium curate, sodium citrate, dipotassium phosphate, malic acid, citric acid, phosphoric acid, lactic acid, formic acid and acetic acid. For each individual example, suitable materials were premixed and then added to the coffee or added to the coffee source using pipettes v w? muueio i J and DÍVSI i moueio ?? / 1 VUJ.

Example 1 A roasted and ground coffee was prepared comprising 60% by weight of a first coffee and 40% by weight of a second coffee. The first coffee comprised a Central American Arabica coffee roasted to a Hunter color of 15.6 L. The second coffee was a Hunter objective color mix of 16.5 L. The first and second coffee were mixed and then ground to a size average particle of 724 microns.

A coffee source comprising a liquid coffee extract was prepared from the previous roast and ground coffee. An extraction column was filled with 6.5 kg of the source of the roasted and ground coffee prepared. Suitable coffee extraction columns include, without limitation, continuous flow columns. The columns are usually vertical stainless steel columns that have a height to diameter ratio greater than or equal to 6: 1 and a perforated upper part and a lower retainer that allows the feed water to be transported while at the same time retaining the granules coffee between the seals. Columns can be obtained from Niro A / -S from Soeborg, Denmark. The column is flushed with nitrogen and then extracted with distilled distilled water at a rate of 1.8 liters / minute at 82 ° C (180 ° F). The extract was cooled to 29 ° C (85 ° F) after leaving the coiumna. The abstract had a mio of sonaos of 3 89% in size.

The coffee source comprising an extract of liquid coffee was diluted to 0.7% of determined by the analytical method described in this document. The profile of the component of the coffee source and the relative concentration ratios are shown in Table 3.1.

Table 3.1 The pH of the coffee source of liquid extract was measured using a pH meter ORION model 290 ?. The pH was found to be 5.062. The coffee source comprising a liquid coffee extract was heated in an icroTherrnics Model 25DH UHT / HTST unit using a preheat temperature of 82 ° C (180 ° F), a flow rate of 2 liters / minute, a retention temperature of 143 ° C (290 ° F) for a retention time of 6 seconds. The liquid coffee extract was cooled to a temperature of 7 ° C (45 ° F) and packaged in bottles.

To each bottle were added a modifier of the profile of the coffee source component (sodium hydroxide) and supplementary components of the coffee source of the relevant acids. The quantity and species of the profile modifier of the coffee source component and the supplementary components of the coffee source added are shown in Table 3.2. The profile of the component of the coffee source resulting from the relevant acids and the relative concentration ratios of these acids are shown Table 3.2 After the addition of the modifier of the profile of the coffee source component and the supplementary components of the coffee source, the pH of the coffee was measured and it turned out to be of 5,488. The bottles were then placed, for two weeks, in a room with controlled temperature at 29 ° C (85 ° F), which was monitored by a Partlow temperature control system model MRC 5000. At the end of the two weeks, the bottles were They removed and measured the pH of the coffee, which turned out to be 5.133. The profile of the resulting coffee mind component and the relative concentration ratios of the resulting coffee source components were determined. Their values appear in Table 3.3. The profile of the component of the resulting coffee source was compared to the profile of the component of the desired coffee source and the differences are also shown in Table 3.3.

Table 3.3 The concentrations of the perceptible forms of the relevant acids in the resulting coffee and in the desired coffee are calculated using the same pH value, 5.062 (the pH value of the freshly extracted coffee source). It was found that the concentrations perceptible of the corresponding relevant acids in the desired coffee (ie, the source of freshly extracted coffee).

Example 2 In example 1, the source of liquid extract coffee was used. The coffee source was diluted to 0.1% solids by weight, using distilled water and the component profile of the coffee source was determined by the analytical method described herein. The profile of the component of the coffee source and the relative concentration ratios are shown in Table 4.I. 61 PO.Vi Ü2-PG Table 4.1 ORION model 290 A. It was found that the pH was 5.059. The coffee source was heated in a MicroThermics Model 25DH UHT / HTST unit using a preheat temperature of 82 ° C (180 ° F), a flow rate of 2 liters / minute, a river temperature? The liquid coffee was cooled to a temperature of 7 ° C (45 ° F) and bottled in bottles, two aliquots of 10 grams were taken and placed in scintillation vials.

To each vial were added a profile modifier of the coffee source component (sodium hydroxide) and the supplementary components of the coffee source of the identified relevant acids. The quantity and species of the modifier of the profile of the component of the coffee source and the supplementary components of the coffee source added are shown in Table 4.2. The profile of the component of the coffee source resulting from the relevant acids and the relative concentration ratios of these acids are shown in Table 4.3. 62? 02-FCi Table 4.2 After the addition of the flavor profile modifier and the supplementary components of the coffee source, the pH of the aliquots was measured and was found to be 5.439.

The vials were then placed, for two weeks, in a room with a temperature of 100 ° C. "< "?" ~, - 1"A" ¿, - i tumiui ua cu ¿- v_ \ - > x ¡t [u caíaua iinjlijiui aua. iiicuicmic a siaiciu uc t < At the end of the two weeks, the vials were removed and the pH of the aliquots was measured, which was 5.059. The profile of the component of the resulting coffee source and the concentration proportions were determined v uc / win wiiciit a uc íucnicucucucciu ctUuullull. u.3 vaiuic a ai or vcii cu ci Table 4.3. The profile of the component of the resulting coffee source was compared with the 63 PO.V102-PG profile of the component of the desired coffee source and the differences are also shown in Table 4.3.

Table 4.3 The concentrations of the perceptible forms of the relevant acids in the resulting coffee and the desired coffee were calculated using the same pH value, 5.059 (the pH value of the freshly extracted coffee source). It was found that the perceptible concentrations in the resulting coffee were at least as large as the perceptible concentrations of the relevant acidic currents in the desired coffee (ie, the freshly extracted coffee source).

In example 1, the source of liquid extract coffee was used. The coffee source is A 1"uu u u u, / / or uc suiiuua cu cau, u: auuu ag to ucsumua and ci pojui uci ^ uinpuucmc uc m coffee source was determined by the analytical method described herein. The profile of the component of the coffee source and the relative concentration ratios are shown in Table 5.1. 65 P0 I Ü2-P; Table 5.1 The pH of the coffee extract of liquid extract was measured using an ORION pH meter model 290 A. It was found that the pH was 5.059. The coffee source is heated in a unit MicroThermics Model 25DH UHT / HTST using a temperature precaientamiento 82 ° C (180 ° F), a flow rate of 2 liters / minute, a holding temperature of 143 ° C (290 ° F) during a hold time of 6 seconds. The liquid coffee extract was cooled to a temperature of 7 ° C (45 ° F) and packaged in bottles. Two aliquots of 10 grams were taken and placed in scintillation vials.

To each vial were added a perini-modifier of the coffee source component (sodium hydroxide) and the supplementary components of the coffee source of the identified relevant acids. The quantity and species of the profile modifier of the buiupuicuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu are shown in Table 5.2. The profile of the component of the coffee source resulting from the relevant acids and the relative concentration ratios of these acids are shown in Table 5.3.

Table 5.2 After addition of the modifier component of the coffee source and the supplemental source components of the coffee profile, the pH was measured and aliquots of c j resuito be, -r¿.u. i_ / Os viaies were then placed, uurante os weeks in a room with controlled temperature at 29 ° C (85 ° F) which was monitored by a control system Partlow temperature model MRC 5000. At the end of two weeks, ios vials were removed and the pH of the aliquots was measured, which was found to be 5.148. c "" i ~, "- c: i"? ~ ""? "I"?,? of relative concentration of the resulting coffee source components. Their values appear in Table 53. The profile of the component of the resulting coffee source was compared with the profile of the component of the desired coffee source and the differences ^ ui i \ j 67 H5.VÍ Ü2- 3 68 HÍ.V102-FG Table 5.3 The concentrations of the relevant peptide forms of the relevant acids in the resulting coffee and the desired coffee were calculated using the same pH value, 5.059 (the pH value of the freshly extracted coffee source). It was found that the perceptible concentrations in the resulting coffee were at least as large as the perceptible concentrations of the corresponding relevant acids in the desired coffee (i.e., the freshly extracted coffee source). 1 In Example 1, the liquid extract coffee source was used. The coffee source was ulju u a coffee source was determined by the analytical method described in this document. The profile of the component of the coffee source and the relative concentration ratios are shown in Table 6.1. 69 F03 i 02-PO Table 6.1 '- nu vo. u imutv ± t »source of liquid extract coffee from the vials using an ORION pH meter model 290A. It was observed that the pH was 5.059. A sample of five liters modifier dei component of coffee source (sodium hydroxide) and ios amount and species of modifier profile component coffee source and the supplemental source components of coffee added profile is added are shown in Table 6.2.

The coffee source is heated in a unit MicroThermics Model 25DH UHT / HTST using a preheat temperature of 82 ° C (180 ° F), a flow rate of 2 liters / minute, a holding temperature of 143 ° C (290 ??) during a J "im. .? j "I:: J ~ i. "" Uciiipu uc i cicji ^ ivjii uc \ J sc¾unuu_ > . or CAII CIVIU uijumu uc is CJIJXIU íiHoiu Unci temperature of 7 ° C (45 ° F) and filled into bottles. The profile of the component of the coffee source resulting from the relevant acids and the relative concentration ratios of these acids are also shown in Table 6.3. 70 ???? 02-K1 Table 6.2 J "T / lí Cl, 1 ÷ ~ U ', 1 A" - after the addition of the modifier profile source component and coffee ios additional ai coffee source components the pH of the coffee and A measured < - "" "" "" "" irauiw acj uc, ¿tj. i ^ cn cimjv-a iia u uuiutu cin C- > , Uuiainc uu9 aciiic ia, cu a room temperature controlled at 29 ° C (85 ° F) which was monitored by a control system Partlow temperature model MRC 5000. At the end of two weeks, the bottled coffee is removed and measured the pH of coffee, which turned out to be 4.929. e ~ 1"? ? i "a ci im uci ijuiujjuiiciii-c uc ¡a c í,," ".. u" "< - "i" "c ucici iiiinoi ucJiic uc iioic xas írauiiamc and relative concentration of the components of the resulting coffee source. Their values appear in Table 63. The profile of the component of the resulting coffee source was compared with the profile of the component of the desired coffee source and the differences i) 2-n i Table 6.3 Concentrations perceptible forms of the relevant acids in the resulting coffee and the desired coffee were calculated using the same pH value, 5.059 (the pH value of the freshly extracted coffee source). It was found that the perceivable concentrations in the resulting coffee ei were at least as great as the perceptible concentrations of the corresponding relevant acids in the desired coffee (i.e., the freshly extracted coffee source).

In example 1, the liquid extract coffee source was used. The coffee source is TO . \ ~ "? ??? A Y. A,. ", -.,. ""? .? - "1 C. \ A" 1 ~ > < ~ ~ 1", / / or uc _ > Giiuu_ > in, uac luu íiguci ucsiimuS and ci PCMI uci ouiiipuiicinc uc ici coffee source was determined By the analytical method described in this document, the profile of the component of the coffee source and the relative concentration ratios are shown in Table 7.1. 73 Fü.v'i iG-K »Table 7.1 coffee source of liquid sample extract using an ORION model 290A pH meter. It was observed that the pH was 5.059. A modifier of the profile of the coffee source component (sodium hydroxide) and ios was added to the 5-liter sample.

The quantity and species of the profile modifier of the coffee source component and the supplementary components of the coffee source added are shown in Table 7.2.

The coffee source is heated in a unit MicroThermics Model 25DH UHT / HTST using a preheat temperature of 82 ° C (180 ° F), a flow rate of 2 liters / minute, a holding temperature of 143 C (290 ° F) for a ucuipu uc i ci uwjuij quiuu uc is a temperature of 7 ° C (45 ° F) and filled into bottles. The profile of the component of the coffee source resulting from the relevant acids and the relative concentration ratios of these acids are shown in Table 7.3.

Table 7.2 After the addition of the modifier of the profile of the coffee source component and the supplementary components of the coffee source, the pH of the coffee was measured cinuuicimuu and icauuu agí uc ¿* - > ? J_. a u »ji.cii 3 3? ^ ??? ^ ???? iitunt. ", uuicmic UUJ weeks, in a temperature-controlled room at 29 ° C (85 ° F) that was monitored by a Partlow temperature control system model MRC 5000.

At the end of the two weeks, the bottles were removed and the pH of the coffee was measured, which ™ ".. A -,,?"? me e ~ A: irounu sci uc * -t, and jj. ucicii iii aic resultant and the relative concentration ratios of the components of the resulting coffee source. Their values appear in Table 73. The profile of the component of the resulting coffee source was compared with the profile of the component of the coffee source ucocauu j ?? mucbuaii cu ct uauí u 75 jO? "i 2-PO 76 PíB 02-PG Table 7.3 The resulting coffee was calculated using the same pH value, 5.059 (the pH value of the freshly extracted coffee source). It was found that the perceptible concentrations in the resulting coffee were at least as large as the perceptible concentrations of the corresponding relevant acids in the desired coffee (ie the source of freshly extracted coffee).

A roasted and ground coffee was prepared, which comprised 65% by weight of a coffee that was used as a coffee and which contained a coffee that was made ?? _ > c toasted together to a Hunter color of 20.2 L. The roasted coffee was subsequently ground to an average particle size of 725 microns.

A nartir of the antp.rinr coffee toast v mnlidn nrñnaró a fiientft dfi ???? mifi included an extract of liquid coffee. The extraction column of Example 1 was filled with 5.9 kg of the source of roasted and ground coffee prepared. The column is swept with The nitrogen is then extracted with distilled distilled water at a rate of 1.8 liters / minute at 82 ° C (1S0 ° F). The extract was cooled to 29 ° C (85 ° F) after leaving the column. The extract had a solids level of 4.2% by weight.

The coffee source comprising a liquid coffee extract was diluted to 0.7% solids by weight, using distilled water and the profile of the component of the coffee source was n A to A 1 - ?? 1 ¿1 component of the coffee source and the relative concentration ratios are shown in Table 8.1.

Table 8.1 A 5-liter sample was collected from the liquid extract. The pH of the liquid extract coffee source of the sample was measured using an ORION model 290A pH meter. It was observed that the pH was 4.96. The coffee source was heated in a preheat unit of 82 ° C (180 ° F), a flow rate of 2 liters / minute, a retention temperature of 143 ° C (290 ° F) for a retention time of 6 ° C. seconds. The liquid coffee extract was cooled to a temperature of 7 ° C (45 ° F) and packaged in bottles.

The bottles were then placed, for two weeks, in a temperature-controlled room at 29 ° C (85 ° F) which was monitored by a Parilow temperature control system model MRC 5000. A modifier was added to the bottled extract samples. of the component profile of the coffee source (sodium hydroxide) and the supplementary components of the coffee source of the identified relevant acids. The quantity and species of the flavor profile modifier and supplementary components of the coffee source added are shown in Table S.2. The component profile of the source of coffee resulting from the relevant acids and the relative concentration ratios of these acids are shown in Table 8.3.

Table 8.2 After the addition of the modifier of the profile of the coffee source component and the supplementary components of the coffee source, the pH of the aliquots was measured and it turned out to be 4.97. The profile of the component of the resulting coffee source and the relative concentration proportions of the resulting coffee source components were determined. Their values appear in Table 8.3. The profile of the component of the resulting coffee source was compared to the profile of the component of the desired coffee source and the differences are also shown in Table S.3. 80 frfi.VJ iKí-PG Table 8.3 The concentrations of the perceptible forms of the relevant acids in the resulting coffee and the desired coffee were calculated using the same pH value, 4.96 (the pH value of the freshly extracted coffee source), It was found that the perceptible concentrations in the resulting coffee they were at least as g as the perceptible concentrations of the corresponding relevant acids in the desired coffee (ie, the source of freshly extracted coffee), Example 7 A roasted and ground coffee was prepared comprising 65% by weight of a Central American Arabica coffee and 35% by weight of a Robusta coffee from Vietnam. The mixture was roasted together to a Hunter color of 20.2 L, The roasted coffee was subsequently ground up to an average particle size of 725 microns.

A coffee source comprising a liquid coffee extract was prepared from the previous roast and ground coffee. The extraction column of Example 1 was filled with 5.9 kg of the roasted and ground coffee source prepared. The column is swept with / minute at 82 ° C (180 ° F). The extract was cooled to 29 ° C (85 ° F) after leaving the column. The extract had a solids level of 4.2% by weight.

The coffee source comprising a liquid coffee extract was diluted to 0.7% solids by weight, using distilled water and the profile of the coffee source component was determined by the analytical method described herein. The profile of the quantitative and quantitative analysis of the work in Table 9.1.

Table 9.1 A 5-liter sample was collected from the liquid extract. The pH of the liquid extract coffee source of the sample was measured using an ORION model 290A pH meter. It was observed that the pH was 4.96. The coffee source was heated in an IVIicroTherrrncs ivtode! Or 25DH UTíT / HTST unit using a preheat temperature of 82 ° C (180 ° F), a flow rate of 2 liters / minute, a retention temperature of 143 ° C (290 ° F) for a retention time of 6 seconds. The extract from the soil is made at a temperature of 0 '. and it was packed in bottles.

The bottles were then placed, for two weeks, in a room with a temperature control of Partlow model MRC 5000. To the samples of bottled extract, a modifier of the profile of the component of the coffee source (sodium hydroxide) was added. Supplementary components of the acid source of coffee of the coffee source and the supplementary components of the coffee source added are shown in Table 9.2. The profile of the component of the coffee source resulting from the relevant acids and the relative concentration ratios of these acids are shown 83 P0.v'i 02-PG Table 9.2 After the addition of the modifier of the profile of the component of the coffee source and the supplementary components of the coffee source, the pH of the aliquots was measured sci t c ucici uimai üxl ci wci wmipuuciivc iuc í c -a resultant and relative proportions of concentration of the components of the resulting coffee source. Their values appear in Table 9.3. The profile of the component of the resulting coffee source was compared to the profile of the component of the coffee source A ", 4" .. A, c. - - - "u: A" "^" _ "\ o iuccatuu uncí envies imuuiai uu uuuuuuuuuuuu 84 Pü.Víi) 2-Fw 85 ??? '] 02-PG The concentrations of the perceptible forms of the relevant acids in the resulting coffee and the desired coffee were calculated using the same pH value, 4.96 (the pH value of the freshly extracted coffee extract). ). It was found that the perceivable concentrations in e! Resulting coffee were a! less as large as the perceptible concentrations of the corresponding relevant acids in the desired coffee (ie, the source of freshly extracted coffee).

With this the various embodiments of the present invention have already been described and it will be clear to those skilled in the art that the foregoing is only illustrative and not limiting, as it was presented only in exemplary form. It is contemplated that - ro - «- pj? ?? the invention, as defined by the claims appended hereto.

Claims

D trr fT rr rr ^? G > ?? \ ??:?

1. A ready-to-drink coffee beverage composition comprising: a portion of coffee comprising a resulting coffee component; said portion of coffee shows a profile of the resulting coffee component, and comprises: i) a coffee source comprising a component of the coffee source, said coffee source shows a profile of the component of the coffee source; ii) a modifier of the coffee source component: iii) a supplementary component of the coffee source; wherein the amount of the resulting coffee component mimics the amount of a desired coffee component in a component profile of a desired coffee, the portion of up to about 2.0 units above the pH value of a coffee element of the desired coffee; and the desired coffee is a source of non-aged coffee.

2. The beverage composition according to Claim 1, wherein the coffee source is selected from the group consisting of a roasted and ground coffee, a soluble coffee, a coffee extract and mixtures thereof.

3. A ready-to-drink coffee beverage comprising a portion of coffee; said portion of coffee comprises a main component of coffee and N relevant components of coffee, where N is a number in the range from about l to about 20¾ where the main component; of coffee corresponds to the main coffee component of a desired coffee and the N relevant coffee components correspond to the N relevant coffee components of the desired coffee, the toi concentration of the main coffee component is in the range of approximately 50% per under up to about 50% above the total concentration of the corresponding main coffee component of the desired coffee and, where, the value of the total concentration of the main coffee component of the first coffee divided by the total concentration of N (nth ) relevant component of coffee of! First coffee is, inside! range from about -50% below to about 50% above the value of the total concentration of the main coffee component of the desired coffee divided by the total concentration of the N (nth) relevant coffee component of the desired coffee.

4. A ready-to-drink coffee beverage comprising a portion of coffee; said portion of coffee comprises a main component of coffee and N relevant components about 20, wherein the main coffee component corresponds to the main coffee component of a desired coffee and the N relevant coffee components correspond to the N relevant coffee components of the desired coffee, where ia about 50% below to about 50% above the total concentration of the corresponding main coffee component of the desired coffee, the value of the total concentration of the main coffee component of the first coffee divided within the range ranging from about 50% below to about 50% above the value of the total concentration of the main coffee component of the desired coffee divided by the total concentration of the nth relevant coffee component of the desired coffee, and the portion of coffee has a sufficient amount of a modifier of the component of the coffee source, of ta! form cjus s! The portion of the coffee portion is within the range from about 2 units above to about 2 units below the pH of the desired coffee.

5. The ready-to-drink coffee beverage according to claim 4, wherein the value of the total concentration of the main coffee component of the coffee portion divided by the total concentration of the nth relevant coffee component of the coffee portion is of the desired coffee divided by the total concentration of the corresponding nth relevant coffee component of the desired component.

6. The ready-to-drink coffee beverage according to Claim 5, wherein in the ratio of the main coffee component of the coffee portion to each of the nth relevant coffee components of said coffee portion is equal to the proportion ~ A: A "VA ~"? ? "" " the relevant co-resonants as coffee relevant to the desired coffee. ? ? ?? ?? G ??? ? »? I A 1M \ TTi T TA i A ready-to-drink coffee beverage comprising a portion of coffee; said portion of coffee comprises a prmc.pal component of coffee and relevant coffee components, where N is a number in the range from about 1 to about 20, wherein the main coffee component corresponds to the main coffee component of a second coffee. and the relevant coffee components correspond to the relevant coffee components of the second coffee, the total concentration of the main coffee component is in the range ranging from about 50% below to about 50% above the total concentration of the corresponding component coffee of the second coffee, the value of the total concentration of the main coffee component divided by the total concentration of each of the relevant coffee components is within the range from about 50? ^ below to about 50% by above the value of the total concentration of the corresponding component main coffee segment of the second coffee divided by the total concentration of the corresponding relevant coffee components of the second coffee, and the second coffee is the non-aged version of the coffee portion.