Aroma-Infused Coffee Beans via Reduced-Alcohol Beverage Infusion
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Solution Overview
Problem
Current methods for preparing aroma-infused coffee beans often rely on artificial flavor compounds or high ethanol content, which are undesirable for consumers seeking authentic, premium flavors and low levels of contaminants like ethyl carbamate.
Innovation Solution
A method involving the reduction of ethanol content in aromatic alcoholic beverages to below 1 wt.% to create a reduced-alcohol version, which is then infused into coffee beans and roasted to produce aroma-infused coffee beans with low ethyl carbamate levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If high ethanol content alcoholic beverage is used to infuse coffee beans, then desirable aromatic flavors are achieved, but ethyl carbamate contamination increases
Solution Approach 1:
The patent extracts and removes ethanol from the alcoholic beverage through distillation or other separation techniques, retaining the aromatic flavor compounds while eliminating the harmful ethyl carbamate formation source. This allows infusion of coffee beans with aromatic flavors without the associated contamination risk.
Solution Approach 2:
The patent changes the ethanol concentration parameter of the infusing liquid from high (typical alcoholic beverage levels) to low or zero (after removal), while maintaining the aromatic flavor profile. This parameter change prevents ethyl carbamate formation during the infusion and roasting processes.
2Adaptability or versatility
If artificial flavor compounds are used to create aromatic coffee beans, then flavor variety is achieved, but authenticity and premium quality perception are reduced
Solution Approach 1:
The patent uses reduced-alcohol alcoholic beverages as an intermediary medium to transfer authentic aromatic flavors from the beverage to the coffee beans. This intermediary approach maintains the premium, authentic character of the flavors while avoiding direct use of artificial flavor compounds.
Solution Approach 2:
The patent modifies the alcohol content parameter of the infusing liquid to be reduced or eliminated, while preserving the aromatic flavor profile. This creates a natural bridge between traditional alcoholic beverage flavors and coffee infusion, maintaining authenticity without requiring artificial flavor additives.
3Object-affected harmful factors
If ethanol content is reduced in alcoholic beverage before infusion, then ethyl carbamate levels are lowered, but aromatic flavor intensity may be reduced
Solution Approach 1:
The patent selectively removes ethanol from the alcoholic beverage while retaining the aromatic flavor compounds. This separation allows the infusion process to deliver full aromatic flavor intensity without the ethanol that leads to ethyl carbamate formation, resolving the trade-off between safety and flavor quality.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach allows for the creation of coffee beans with desirable whisky aromas without unwanted contaminants, achieving a pleasant flavor profile and significantly reducing ethyl carbamate levels to below 0.3 mg/kg.
Implementation Method 1
infusing reduced-alcohol aromatic alcoholic beverage into the coffee beans
Implementation Method 2
roasting the infused coffee beans to yield aroma-infused roasted coffee beans
Data Source
AI summary
The present invention relates to a method for preparing aroma-infused coffee beans.Further aspects of the invention are roasted aromatic alcoholic beverage-infusedcoffee beans having low levels of ethyl carbamate, as well as the use of reduced-alcohol aromatic alcoholic beverage to infuse coffee beans.