A - Human Necessities – 23 – F
Patent
A - Human Necessities
23
F
A23F 5/24 (2006.01) A23F 5/14 (2006.01) A23F 5/40 (2006.01)
Patent
CA 2437829
A ready to drink coffee beverage comprising a coffee portion, said coffee portion comprising a principal coffee component and N relevant coffee components, where N is a number in the range of from about 1 to about 20, wherein the principal coffee component corresponds to a principal coffee component of a second coffee and the relevant coffee components correspond to relevant coffee components of the second coffee, and wherein the total concentration of the principal coffee component is in the range of from about 50% below to about 50% above the total concentration of the corresponding principal coffee component in the second coffee, and wherein the value of the total concentration of the principal coffee component divided by the total concentration of each of the relevant coffee components is within the range of from about 50% below to about 50% above the value of the total concentration of the corresponding principal coffee component in the second coffee divided by the total concentration of the corresponding relevant coffee components in the second coffee, and wherein the second coffee is non-aged version of the coffee portion. A coffee beverage comprising a coffee source component modifier, e.g. NaOH, and a supplemental coffee source component e.g. malic or citric acid, is described.
La présente invention concerne une boisson au café prête à la consommation comprenant une partie de café. Cette partie de café comprend un composant principal du café et N composants secondaires du café. N est un nombre se situant approximativement dans une plage de 1 à 20. Le composant principal du café correspond à un composant principal du café d'un second café, les composants secondaires du café correspondant à des composants secondaires du café du second café. En outre, la concentration totale du composant principal du café se situe entre 50% en dessous et 50% au-dessus de la concentration totale du composant principal correspondant du café dans le second café. De plus, la valeur de la concentration totale du composant principal du café divisée par la concentration totale de chacun des composants secondaires du café se situe entre 50% en dessous et 50% au-dessus de la concentration totale du composant principal correspondant du café dans le second café divisée par la concentration totale des composants secondaires du café dans le second café. Enfin, le second café est une version non vieillie de la partie de café.
Hardesty Douglas Craig
Young Jerry Douglas
Dimock Stratton Llp
The Folgers Coffee Company
The Procter & Gamble Company
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