Cold infusion process for fortifying coffee beans

Abstract

This invention relates to a cold infusion process for fortifying coffee beans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused coffee bean produced by the process of infusing the coffee bean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a coffee bean with at least one fortifying agent at approximately room temperature.

What is claimed: 
     
         1 . A method for the infusion of a roasted coffee bean with at least one fortifying agent comprising mixing the roasted coffee bean with a solution comprising the fortifying agent at approximately room temperature. 
     
     
         2 . The method of  claim 1 , wherein the fortifying agent is a vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic. 
     
     
         3 . A method for the infusion of a coffee bean with at least one fortifying agent comprising the steps of:
 a.) roasting the coffee bean;   b.) allowing the coffee bean to cool to approximately room temperature;   c.) preparing a fortifying solution comprising at least one fortifying agent, a bridge initiator for acid salt bias, an acid, and water, wherein the solution has a pH of between about 4 to about 3.5; and   d.) mixing the roasted coffee bean with the fortifying solution.   
     
     
         4 . The method of  claim 3 , wherein the at least one fortifying agent is a vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic. 
     
     
         5 . The method of  claim 3 , wherein the solution further comprises about 3500-4000 g of water, about 80-110 g of betaine, about 150-1500 g of at least one fortifying agent, and citric acid in a quantity sufficient to reach a pH of about 3.65 per gallon of solution. 
     
     
         6 . The method of  claim 3 , wherein the fortifying solution comprises a plurality of fortifying agents. 
     
     
         7 . The method of  claim 3 , wherein the fortifying agent increases the shelf life of the roasted coffee bean. 
     
     
         8 . The method of  claim 3 , wherein the fortifying agent increases the sugar content of the roasted coffee bean. 
     
     
         9 . The method of  claim 3 , wherein the fortifying agent increases the acid content of the roasted coffee bean. 
     
     
         10 . The method of  claim 3 , wherein the fortifying agent increases the salt content of the roasted coffee bean. 
     
     
         11 . A method for the infusion of a coffee bean with at least one flavoring agent comprising the steps of:
 a.) roasting the coffee bean;   b.) allowing the coffee bean to cool to approximately room temperature;   c.) preparing a flavoring solution comprising at least one flavoring agent, a bridge initiator for acid salt bias, an acid, and water, wherein the solution has a pH of between about 4 to about 3.5; and   d.) mixing the roasted coffee bean with the flavoring solution.   
     
     
         12 . The method of  claim 11 , wherein the flavoring agents is amaretto, apple, caramel, caramel crème, caramel nut, cinnamon, cinnamon nut, cinnamon crumb cake, hazelnut, Irish crème, vanilla, French vanilla, chocolate, chocolate macadamia, chocolate cherry, chocolate raspberry, chocolate mint, chocolate mocha, English toffee, egg nog, coconut, coconut rum, chocolate hazelnut, chocolate caramel, honey, mocha, orange, almond, kahlua, cherry, peach, strawberry, raspberry, blueberry, macadamia nut, pecan, pomegranate, peppermint, toasted marshmallow, butterscotch, or any derivation of natural or artificial flavor that can be solubilized.