A - Human Necessities – 23 – F
Patent
A - Human Necessities
23
F
A23F 5/16 (2006.01) A23F 5/10 (2006.01) A23F 5/14 (2006.01) A23F 5/24 (2006.01) A23F 5/40 (2006.01) A23F 5/46 (2006.01)
Patent
CA 2437836
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. 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 un café prêt à être bu qui comprend une portion de café, cette portion de café comprenant un composant de café principal et N composants de café connexes, N étant un nombre compris entre environ 1 et 20. Le composant de café principal correspond à un composant de café principal d'un deuxième café et les composants de café connexes correspondent à des composants de café connexes de ce deuxième café. La concentration totale du composant de café principal est comprise entre environ plus ou moins 50 % de la concentration totale du composant de café principal correspondant du deuxième café. La valeur de la concentration totale du composant de café principal divisée par la concentration totale de chacun des composants de café connexes est comprise entre environ plus ou moins 50 % de la valeur de la concentration totale du composant de café principal correspondant du deuxième café divisée par la concentration totale des composants de café connexes correspondants de ce deuxième café.
Hardesty Douglas Craig
Young Jerry Douglas
Dimock Stratton Llp
The Procter & Gamble Company
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