Flavored Coffee Composition Using Colorant to Replace Flavorant
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Solution Overview
Problem
Existing methods for preparing flavored coffees often require high amounts of flavorants, leading to perceived artificiality and increased costs, while reducing flavorants compromises consumer acceptability.
Innovation Solution
A method involving a coffee composition with a reduced amount of flavorant, supplemented by a colorant, which, when brewed and mixed with a whitening agent and sweetener, maintains a full flavor perception equivalent to that of a standard flavorant amount.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If a larger amount of flavorant is used, then the desired flavor intensity is achieved, but the consumer's perception becomes more unnatural or artificial and costs increase
Solution Approach 1:
The patent changes the chemical parameters of the flavorant by using a natural coffee extract instead of conventional flavorants. This substitution maintains flavor intensity while eliminating the perceived artificiality associated with traditional flavorants, directly resolving the contradiction between achieving desired flavor and avoiding unnatural perception
Solution Approach 2:
The patent creates a composite coffee composition by combining ground coffee with natural coffee extract. This composite material leverages the synergistic properties of both components to deliver intense natural flavor without the artificial characteristics of conventional flavorants, addressing both the flavor intensity and natural perception requirements
2Quantity of substance
If a larger amount of flavorant is used, then the desired flavor intensity is achieved, but the cost increases
Solution Approach 1:
The patent changes the material parameter from conventional flavorants to natural coffee extract, which provides equivalent or superior flavor intensity at lower cost. This parameter change simultaneously achieves the desired flavor intensity while improving cost-effectiveness, resolving the contradiction between flavor intensity and manufacturing cost
3Ease of manufacture
If a reduced amount of flavorant is used, then costs decrease, but the consumer's perceived acceptability decreases
Solution Approach 1:
The patent forms a composite composition of ground coffee and natural coffee extract that delivers enhanced flavor intensity per unit cost. This composite material allows reduction of overall flavorant quantity while maintaining or improving perceived acceptability, simultaneously achieving cost reduction and flavor quality preservation
Solution Approach 2:
The patent changes the chemical composition parameter to natural coffee extract, which has higher flavor potency and consumer acceptance compared to conventional flavorants. This enables using less total flavorant material while maintaining perceived acceptability, resolving the contradiction between cost reduction 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
The method allows for a reduced flavorant usage without diminishing the flavor perception of the coffee beverage, offering a cost-effective solution while maintaining consumer acceptability.
Implementation Method 1
extracting the coffee composition with water to make a coffee brew
Data Source
AI summary
The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.