Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Reexamination Certificate
2001-08-01
2004-08-31
Weier, Anthony (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
C426S594000
Reexamination Certificate
active
06783791
ABSTRACT:
TECHNICAL FIELD
The present invention relates to improved coffee compositions for preparing instant coffee, liquid coffee concentrates, or fresh-brewed coffee. The compositions of the invention comprise processed coffee grounds.
BACKGROUND OF THE INVENTION
The art includes numerous methods directed toward enhancing the flavor of instant coffee, brewed coffee and coffee extracts. With respect to brewed coffee and coffee extracts, these methods typically attempt to achieve this goal without sacrificing the desirable yields and conveniences associated with conventional high temperature (generally at least about 65° C. (149° F.)) coffee extraction. It is generally recognized that high temperature coffee extraction is convenient and economical to the end user, but that flavor is often compromised. That is, end users (both at home consumers and those in an industrial setting) prefer the convenience of conventional brewing appliances, which use high temperature extraction. It follows, then, that to be of appeal to consumers or to industry, methods of enhancing flavor must do so without sacrificing convenience. Additionally, the methods must provide these attributes while being economical to the end user.
Selective extraction is one general approach to improving the flavor of brewed coffee or coffee extract. According to this approach, a preferred ratio of bad to good coffee flavors are extracted from roasted and ground coffee. Ideally, this selective extraction improves the overall flavor of brewed coffees or coffee extracts without compromising its flavor strength or extraction yield. Two well known selective extraction methods are low temperature extraction and selective extraction via adsorbents. Although both methods are known to improve coffee flavor, it is also recognized that each method has serious deficiencies. For example, low temperature extraction generally provides lower yields than high temperature extraction.
Unlike low temperature extraction, adsorbents accommodate high temperature conditions and also preferably adsorb a favorable ratio of bad flavor components to good flavor components without sacrificing yield and convenience. Adsorbents used in roasted and ground coffee include activated carbons (i.e., activated charcoals), carbohydrates and carbohydrate polymers (e.g., alginic acid), synthetic polyamides, insoluble polyvinylpolypyrrolidone, certain mineral substances (e.g. aluminum oxides, silica gel), amidated cellulose materials (e.g., chitosan, chitan), and proteinaceous materials (e.g. gelatin, zein).
These prior art adsorbents have been used in various ways to improve the flavor of brewed coffee or coffee extracts. Some have been added to extraction columns in industry, to the extract from extraction columns, to packaged roasted and ground coffee marketed for consumer use, or to the structure of coffee filters used in conventional brewing devices. These adsorbents improve the flavor of brewed coffee or coffee extract by either adsorbing (and therefore removing) a favorable ratio of bad flavor components to good flavor components, or by adsorbing good flavor components during storage and releasing them upon extraction. In spite of the flavor improvements, adsorbents described in the prior art are typically expensive and may pass into the final coffee beverage, thereby providing negative mouth feel character.
In U.S. Pat. No. 5,328,708, Rizzi et al. describe a process for removing lipids from spent coffee grounds so they comprise less than 2% lipids, whereupon they are suitable for use as an adsorbent for bitter coffee flavors and burnt coffee aromas. The removal of lipids is accomplished via organic solvent extraction using lipophilic solvents, such as ethanol, methanol, chloroform, hexane and ethyl acetate. Although this method is known to improve coffee flavor, it is also recognized that the method has deficiencies. For example, it is well recognized in the industry that the use of organic solvent systems is not only very capital intensive, but can be problematic when dealing with solvent reclamation, safety, and environmental issues. These problems can be further compounded when dealing with multiple solvent systems. Not only are special precautions necessary when using these solvents, it is also recognized that volatile organic compound (VOC) emissions from such solvents are tightly regulated by the U.S. government.
Applicants have discovered that, surprisingly, spent coffee grounds can be rendered useful as adsorbents for improving flavor of brewed coffee or coffee extracts without the removal of lipids. The use of organic solvents is therefore unnecessary for providing the processed coffee grounds of the present invention. Because lipids are not removed from the starting spent coffee grounds to arrive at the improved processed coffee grounds, the processed grounds comprise greater than 2% lipids. The improved processed coffee grounds may allow lower usage levels in coffee compositions while achieving desirable removal of off coffee flavors.
While prior art methods have utilized adsorbents to enhance the flavor of coffee, there is a continuing need for improved adsorbents to further enhance brewed coffee flavor. Applicants' use of spent grounds processed in accordance with the description below provides coffee flavor benefits, while also utilizing a material that is otherwise of limited, if any, value.
SUMMARY OF THE INVENTION
This invention is directed to a composition for preparing fresh brewed coffee beverages wherein the composition comprises processed coffee grounds (PCGs) that are described herein. In particular, the composition comprises processed coffee grounds and roasted and ground coffee.
The invention is further directed to a process for making a composition of the present invention, the process comprising combining roasted and ground coffee and PCGs in a ratio of from about 200:1 to about 10:1.
The invention is still further directed to a process for making brewed coffee, the process comprising (i) contacting a composition of the present invention with water to generate a brewed coffee; and (ii) collecting the brewed coffee for subsequent consumption.
The invention is still further directed to a process for making a coffee concentrate, the process comprising (i) contacting a composition of the present invention with water to generate a coffee concentrate; and (ii) collecting the concentrate for eventual packaging for sale to a consumer.
The invention is still further directed to a process for making soluble coffee, comprising contacting a coffee extract with processed coffee grounds described herein.
DETAILED DESCRIPTION OF THE INVENTION
I. Definitions:
The term “brewed coffee” means a coffee beverage obtained by aqueous extraction of roasted and ground coffee using conventional brewing devices (e.g., percolators, electric percolators, drip coffee makers, automatic drip coffee makers). Use herein of the term “brewed coffee beverage” refers to a liquid beverage that is intended for consumption without further processing, other than manipulation by the end consumer (e.g., addition of flavors, creams, sweeteners, or the like).
The term “coffee concentrate” means a liquid coffee extract, or a dried product of the extract, obtained by aqueous extraction of roasted and ground coffee, wherein such extract is further processed (e.g., diluted) prior to consumption.
The term “coffee extract” means a liquid extract of roasted and ground coffee, or a dried product of the extract, obtained during the manufacture of soluble (i.e., instant) coffee. As used herein, the term “coffee extract” refers to an “intermediate” liquid or solid that is subsequently processed and eventually dried to provide soluble (instant) coffee particles.
The term “comprising” means that the various components, ingredients, or steps can be conjointly employed in practicing the present invention. Accordingly, the term “comprising” encompasses the more restrictive terms “consisting essentially of” and “consisting of”.
The term “high temperature extraction” means aqueous extracti
Bunke Paul Ralph
Ekanayake Athula
Roof Carl J.
The Procter & Gamble Co.
Weier Anthony
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