CAFFEINATED ALCOHOLIC COFFEE FRUIT BEVERAGE
20200347330 ยท 2020-11-05
Inventors
Cpc classification
International classification
C12G3/026
CHEMISTRY; METALLURGY
Abstract
A method for producing a caffeinated coffee fruit alcoholic beverage may include some of the following steps: (a) placing an amount of dried coffee fruit, without coffee beans, into an amount of hot water producing a first mixture; (b) steeping the first mixture producing a second mixture with caffeine from the dried coffee fruit; (c) adding in at least one sweetener to the second mixture to produce a third mixture; (d) cooling the third mixture to room temperature producing a fourth mixture; (e) adding at predetermined amount of at least one microbe to the fourth mixture producing a fifth mixture; (f) fermenting the fifth mixture producing a sixth mixture; (g) filtering the sixth mixture producing a seventh mixture; (h) adjusting an ethanol content of the seventh mixture producing an eighth mixture; and (i) carbonating the eighth mixture producing a ninth mixture.
Claims
1. A method for producing a caffeinated coffee fruit alcoholic beverage comprising steps of: (a) placing a predetermined amount of dried coffee fruit, without coffee beans, into a predetermined amount of hot water producing a first mixture; (b) steeping the first mixture producing a second mixture comprising caffeine from the dried coffee fruit; (c) adding in at least one sweetener to the second mixture to produce a third mixture; (d) cooling the third mixture to room temperature producing a fourth mixture; (e) adding at predetermined amount of at least one microbe to the fourth mixture producing a fifth mixture; (f) fermenting the fifth mixture producing a sixth mixture that comprises ethanol and carbon dioxide from the fermentation and at least some of the caffeine; (g) filtering the sixth mixture producing a seventh mixture; (h) adjusting an ethanol content of the seventh mixture to a target ethanol content level producing an eighth mixture; and (i) carbonating the eighth mixture producing a ninth mixture.
2. The method according to claim 1, wherein the at least one sweetener is sucrose and honey.
3. The method according to claim 1, wherein the at least one sweetener is dextrose and orange blossom honey.
4. The method according to claim 1, wherein the step (c) further comprises adding in at least one flavor to the second mixture producing the third mixture.
5. The method according to claim 4, wherein the at least one flavor is at least one natural flavor.
6. The method according to claim 4, wherein the at least one flavor is at least one herbal tea.
7. The method according to claim 4, wherein the at least one flavor is one or more of hibiscus herbal tea or lemon herbal tea.
8. The method according to claim 1, wherein prior to the step (h), the method comprises a step of determining the ethanol content of the seventh mixture by testing the ethanol content of the seventh mixture.
9. The method according to claim 1, wherein prior to the step (i), the method comprises a step of bottling the eighth mixture into a plurality of bottles, wherein the step (i) occurs in the plurality of bottles.
10. The method according to claim 1, wherein after the step (i), the method comprises a step of pasteurizing the ninth mixture producing a tenth mixture.
11. The method according to claim 1, wherein the at least one microbe is a type of yeast.
12. The method according to claim 1, wherein the type of yeast is champagne yeast.
13. The method according to claim 1, wherein in the step (a), the predetermined amount of dried coffee fruit, without the coffee beans, is present at about 150 grams to 500 grams per gallon of the hot water.
14. The method according to claim 1, wherein in the step (a), the hot water has a temperature of about 130 degrees Fahrenheit to about 212 degrees Fahrenheit.
15. The method according to claim 1, wherein in the step (b), the steeping occurs at temperatures of about 130 degrees Fahrenheit to about 212 degrees Fahrenheit; and wherein the steeping occurs from about 5 minutes to about 35 minutes.
16. The method according to claim 1, wherein the step (e) does not occur until the fourth mixture is at or below 80 degrees Fahrenheit.
17. The method according to claim 1, wherein in the step (e) the predetermined amount of at least one microbe is about 1 gram to about 5 grams per gallon.
18. The method according to claim 1, wherein the target ethanol content level is about 4% to about 8%, alcohol per volume.
Description
BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS
[0042] Elements in the figures have not necessarily been drawn to scale in order to enhance their clarity and improve understanding of these various elements and embodiments of the invention. Furthermore, elements that are known to be common and well understood to those in the industry are not depicted in order to provide a clear view of the various embodiments of the invention.
[0043]
[0044]
[0045]
[0046]
[0047]
[0048]
REFERENCE NUMERAL SCHEDULE
[0049] 100 method for producing a caffeinated coffee fruit alcoholic beverage 100 [0050] 101 microbial fermentation step(s) 101 [0051] 103 primary fermentation step(s) 103 [0052] 105 prepare for primary fermentation 105 [0053] 107 cool dissolved sugar water 107 [0054] 109 macerate ginger 109 [0055] 111 add ginger 111 [0056] 113 add mixed microbial culture to dissolved sugar water 113 [0057] 115 primary fermentation of dissolved sugar water and ginger 115 [0058] 117 check for completion of primary fermentation 117 [0059] 119 forced primary fermentation stop 119 [0060] 131 secondary fermentation step(s) 131 [0061] 133 freeze, thaw, and macerate coffee fruit flesh 133 [0062] 135 add macerated coffee fruit flesh 135 [0063] 136 add dried coffee fruit (cascara) 136 [0064] 137 add mixed microbial culture 137 [0065] 139 secondary fermentation of macerated coffee fruit flesh 139 [0066] 141 check for completion of secondary fermentation 141 [0067] 151 decanting step 151 [0068] 171 post microbial fermentation processing step(s) 171 [0069] 200 method of producing a naturally caffeinated alcoholic coffee fruit beverage 200 [0070] 201 step of placing cascara into hot water 201 [0071] 203 step of steeping cascara 203 [0072] 205 step of adding sweetener(s) to cascara mixture 205 [0073] 207 step of adding natural flavor(s) to cascara mixture 207 [0074] 209 step of cooling cascara mixture 209 [0075] 211 step of adding yeast to cascara mixture 211 [0076] 213 step of fermenting cascara mixture 213 [0077] 215 step of filtering and/or fining fermented cascara mixture 215 [0078] 217 step of adjusting alcohol content in fermented cascara mixture 217 [0079] 219 step of carbonating and/or bottling of fermented cascara mixture 219 [0080] 221 step of pasteurizing fermented cascara mixture 221
DETAILED DESCRIPTION OF THE INVENTION
[0081] A naturally caffeinated and naturally alcoholic beverage comprising natural flavor extracts, natural flavor derivatives, and/or natural fermentation byproducts from at least fermentation of coffee fruit (e.g., without coffee beans) and methods for making the naturally caffeinated and naturally alcoholic beverage are described and disclosed herein. In some embodiments, the naturally caffeinated and naturally alcoholic beverage may be a caffeinated coffee fruit alcoholic beverage.
[0082] Note, as used herein, the word, naturally and natural may denote that ingredients, chemical species, and/or chemical and/or physical properties may be already present in starting ingredients, starting chemical species, and starting products (e.g., natural coffee fruit). In addition, as used herein, the word, naturally and natural may denote that ingredients, chemical species, and/or chemical and/or physical properties may be produced from metabolic functions of various microbes, e.g., via microbial fermentation. In addition, as used herein, the word, naturally and natural may denote that ingredients, chemical species, and/or chemical and/or physical properties may be produced (i.e., released and/or extracted) from maceration and/or freezing (and subsequent thawing) processes; wherein the phrasing of may be produced as used in this paragraph may mean chemically synthesized within a living cell (e.g. from microbial fermentation), released, and/or extracted.
[0083] Note, as used herein, the word, coffee when used by itself may be associated with the common beverage brewed from roasted coffee beans. Whereas, coffee fruit or coffee cherry or coffee fruit flesh may be in reference to a fruit of a coffee tree (shrub), wherein the coffee fruit may comprise coffee fruit flesh, that may have surrounded a volume where a coffee bean(s) may have occupied that volume.
[0084] In some embodiments, as used herein, the words, macerate and/or maceration may refer to chopping and/or cutting a botanical element into chunks. In some embodiments, as used herein, the words, macerate and/or maceration may refer to peeling, then chopping and/or cutting a botanical element into chunks. In some embodiments, as used herein, the words, macerate and/or maceration may refer to chopping and/or cutting a botanical element into chunks and then soaking said chunks to soften said chunks. In some embodiments, as used herein, the words, macerate and/or maceration may refer to peeling, then chopping and/or cutting a botanical element into chunks, and then soaking said chunks to soften said chunks. For example, and without limiting the scope of the present invention, with respect to maceration of coffee fruit, this may mean at least cutting and/or chopping the coffee fruit into chunks. For example, and without limiting the scope of the present invention, with respect to maceration of ginger root, this may mean at least peeling and then cutting and/or chopping ginger root into chunks.
[0085] It is also important to recall that different structural elements of a given plant have very different properties, i.e., not just limited to the structural differences. For example, the pits (seeds) of most common stone fruits (e.g., peaches, apricots, plums, and the like) may contain dangerous levels of cyanide; whereas, the fruit flesh surrounding such pits is generally edible by humans, once ripe. Similarly, apple seeds are toxic; whereas, apple fruit flesh is generally safe and desirable for humans to ingest. Another example, most parts of potato plants, aside from the tuber, are toxic to human ingestion. Likewise, most parts of tomato plants, aside from the fruit, are toxic to human ingestion.
[0086] It is also important to distinguish between the coffee fruit and the coffee bean. There are chemical differences between the coffee fruit and the coffee bean; and such difference results in structural differences between the coffee fruit and the coffee bean. The coffee fruit, without the coffee bean, is soft, pliable, and readily mashable. Whereas, the coffee bean, as a seed, is comparatively hard and firm. For example, the coffee beans, including the so called, green coffee beans (unroasted coffee beans) are much harder in comparison to the surrounding coffee fruit that may house the coffee beans. For example, animals ingesting the mildly sweet coffee fruit, with coffee beans, generally, pass substantially only the hard and intact coffee beans in their feces, but may absorb and metabolize much of the eaten coffee fruit flesh. The hardness of the coffee bean as compared against the coffee fruit means different and generally more robust equipment is needed to process coffee beans as compared to the coffee fruit. For example, coffee beans are ground; while coffee fruit may be macerated. Additionally, the coffee fruit includes a much greater concentration of sugars as compared to the coffee bean, which may be important in fermentation reactions that benefit from sugar as a source material to feed the fermentation; and particularly where such fermentation may be directed at producing alcohol. Coffee beans are a poor candidate to produce alcohol by fermentation because of their low sugar content. Likewise, the coffee bean may comprise greater concentrations of caffeine as compared against a similar mass of coffee fruit without the coffee beans.
[0087] Similarly, differences between coffee bean roasting, coffee bean brewing, and coffee fruit fermentation (e.g., microbial fermentation) may be important. For example, coffee bean roasting, via application of dry heat, may result in various chemical reactions where one chemical species is changed into another chemical species, i.e., chemical reactions driven by heat, which e.g., may produce flavors associated with burning or roasting, which tend to be very strong and rich flavors. Whereas, coffee bean brewing may not involve chemical reactions, but rather use of a warm or hot solvent (i.e., water) to extract compounds chemically produced in the roasting phase. And as compared against fermentation, fermentation is a family of specific chemical reactions; thus, completely different than the non-chemical reaction of solvent extraction seen in coffee bean brewing. And the chemical reactions of fermentation are also very different than the chemical reactions of roasting. For example, roasting does not produce alcohols, like ethanol. And microbial fermentation refers to fermentation, metabolic reactions, occurring within living cells.
[0088] From product development and taste testing, the caffeinated coffee fruit alcoholic beverage, without using coffee beans as source material, as compared against coffee the common beverage has a much lighter flavor, a less bitter flavor, a fruitier flavor, a sweeter flavor, and an odor that is much lighter than coffee than common beverage, as well as lightly fruity. Whereas, if coffee beans are used as source material in fermentation, a resulting end product has been found to be too bitter and with an unexpected unpleasant odor, as well as with too much caffeine. Thus when referring to natural coffee flavor one must be careful to distinguish whether that natural coffee flavor is obtained from coffee fruit without coffee beans or obtained from coffee beans, as the resulting flavors are very different; which then must be due to different chemical species found in or obtained from coffee fruit without coffee beans versus different chemical species found in or obtained from coffee beans.
[0089] Additionally, such testing has also determined that the caffeinated coffee fruit alcoholic beverage, without using coffee beans as source materials, is more conducive to picking up other flavors added and/or mixed into the resulting beverage.
[0090] Prior to any taste testing, it was expected that resulting beverages derived from fermenting coffee fruit, without coffee beans, would result in a beverage with flavor profile and odors very similar to coffee the common beverage; however, these beverages were tasted there was the unexpected results that the coffee fruit flavor in the resulting beverage was unlike coffee the common beverage flavors; and there were the unexpected results of the odors from the resulting beverage being unlike that of coffee the common beverage.
[0091] It should also be noted that various embodiments of the caffeinated coffee fruit alcoholic beverage do not naturally exist in nature. For example, a beverage is a liquid by nature and the coffee fruit is a solid. For example, coffee fruit does not naturally exist in nature with alcohol in a range of about 1% to 11% ABV (alcohol by volume). Nor does the coffee fruit exist naturally in nature with carbonation present in the coffee fruit. For example, compositionally, caffeinated coffee fruit alcoholic beverage may comprise water, sugar (at least some of which may be derived from coffee fruit), natural coffee fruit flavor, alcohol (e.g., in a range of about 1% to 11% ABV), caffeine; and additionally, in some embodiments, also may comprise natural ginger root flavor and/or carbonation; wherein such combinations of chemical species do not exist together in nature.
[0092] In some exemplary embodiments, the caffeinated coffee fruit alcoholic beverage may comprise alcohol, caffeine, natural coffee fruit flavor, a liquid carrier, and the like. In some embodiments, the alcohol, the caffeine, and the natural coffee fruit flavor may each be dispersed and/or in solution within the liquid carrier. By weight and/or by volume, the liquid carrier may be a predominant species of the caffeinated coffee fruit alcoholic beverage.
[0093] In some embodiments, the alcohol, the caffeine, the natural coffee fruit flavor, and/or the liquid carrier may be each a primary ingredient. That is, in some embodiments, the primary ingredients may be selected from one or more of the group comprising: the alcohol, the caffeine, the natural coffee fruit flavor, the liquid carrier and the like.
[0094] In some embodiments, the alcohol, the caffeine, and/or the natural coffee fruit flavor may each be naturally produced from a microbial cellular process, specifically a microbial fermentation process.
[0095] In some embodiments, the alcohol may be substantially ethanol. Ethanol may have a chemical formula of C2H6O and a molecular weight of 46.0684 grams (g) per mole (mol). Ethanol may also be known as ethyl alcohol, grain alcohol. Use of substantially in the first sentence of this paragraph may denote that there may be alcohols other than ethanol that may also be naturally produced from the microbial fermentation process. For example, and without limiting the scope of the present invention, such other alcohols may be higher fusel alcohols, that may be produced in trace amounts. But in exemplary embodiments, ethanol may be the predominant alcohol species that comprises the alcohol in the caffeinated coffee fruit alcoholic beverage.
[0096] In some embodiments, the alcohol produced and/or present in the caffeinated coffee fruit alcoholic beverage may be present in a range of about 1% to 11% ABV (alcohol by volume). In some exemplary embodiments, the alcohol produced and/or present in the caffeinated coffee fruit alcoholic beverage may be present in a range of about 3% to 6% ABV. In some exemplary embodiments, the alcohol produced and/or present in the caffeinated coffee fruit alcoholic beverage may be present in a range of about 6% to 9% ABV. In some exemplary embodiments, the alcohol produced and/or present in the caffeinated coffee fruit alcoholic beverage may be present at about 5% ABV. For example, and without limiting the scope of the present invention, when the alcohol may be present at about 5% ABV, the liquid carrier may be present at about 93% by volume, and a remaining about 2% by volume may comprise flavor components (e.g., natural coffee fruit flavor), extracts, caffeine, and/or the like. Where, about in this paragraph may be plus or minus 0.5%.
[0097] Note, unless otherwise explicitly stated, the word, about when used in connection with ranges and/or specific quantitative units, may be mean a precision of plus or minus 0.1 with respect to the unit in question.
[0098] In some exemplary embodiments, the liquid carrier may act as a carrier for at least one of the other primary ingredients. In some exemplary embodiments, the liquid carrier may be substantially water. In some embodiments, the liquid carrier (e.g., water) may be a solvent for at least one of the other primary ingredients. For example, and without limiting the scope of the present invention, at room temperatures, caffeine may be moderately soluble in water at about 2 g of caffeine per 100 milliliters (mL) of water.
[0099] Chemically, caffeine may an alkaloid, i.e., a nitrogen-containing substance. Caffeine may have a chemical formula of C8H10N4O2, with a molecular weight of 194.19 g/mol. Caffeine may be a central nervous system stimulant in mammals, including humans, having effects of temporarily warding off drowsiness, restoring alertness and relaxing muscles. Caffeine may naturally occur in at least sixty varieties of plants, with notable examples including the coffee plant, tea tree, yerba mate, guarana berries, cocoa, kola nut, and Yaupon Holly. In plants, caffeine may be present in the leaves, fruit, and/or beans (seeds); however, caffeine levels (concentration) may not be uniform in such different botanical structures. Caffeine presence in beverages that do not substantially contain coffee or tea, is generally added to such beverages as an ingredient during compounding of the specific beverage in question, wherein such caffeine has been industrially solvent extracted from various plants which do naturally have caffeine, purified, dried, and concentrated. Whereas, caffeine presence in coffee and tea drinks may be present, at least in part, naturally from the coffee plant or tea plant.
[0100] In some embodiments, a source material for microbial fermentation may be coffee fruit flesh (e.g., without coffee beans). Coffee fruit flesh may be the fruit of the coffee trees and/or shrubs, e.g., of the Coffea arabica and/or Coffea robusta (Coffea canephora) varieties, and/or the like. In some embodiments, coffee fruit from Coffea arabica may be preferred over coffee fruit from Coffea robusta.
[0101] Note, as a beverage ingredient and/or as a beverage source material ingredient, coffee fruit flesh (e.g., without coffee beans) is presently an uncommon and unusual ingredient, as noted above, the coffee fruit flesh (e.g., without coffee beans) is presently significantly a waste byproduct from obtaining coffee beans. For example, there may be thousands and tens of thousands of food and beverage products that may comprise sucrose and/or high fructose corn syrupcommon ingredients; and only a handful of beverages, if any, which may comprise coffee fruit flesh. And there may be no alcoholic beverages derived from coffee fruit flesh.
[0102] In addition to the coffee fruit flesh (e.g., without coffee beans) being presently an uncommon and unusual ingredient, use of coffee fruit flesh (e.g., without coffee beans) in some of the various embodiments of the present invention results in unexpected results, in that regardless of coffee fruit source as Coffea arabica, Coffea robusta (Coffea canephora), or a hybrid thereof, a resulting flavor of the caffeinated coffee fruit alcoholic beverage may be uniform with negligible differences in taste. This is a completely different result as compared with coffee the common beverage. Additionally, regardless of cultivation location, the resulting flavor of the caffeinated coffee fruit alcoholic beverage may be uniform with negligible differences in taste. Again, this is a completely different result as compared with coffee the common beverage. Additionally, regardless of coffee bean processing (e.g., wet or dry), the resulting flavor of the caffeinated coffee fruit alcoholic beverage may be uniform with negligible differences in taste. Again, this is a completely different result as compared with coffee the common beverage. These unexpected results may be because the process of roasting coffee beans that is employed to produce coffee the common beverage, tends to result in rich, strong, powerful, and deep flavors, that may amplify otherwise subtle differences the result from differences: in species, sub-species, varietal, cultivation location, cultivation technique, and/or coffee bean post cultivation processing (e.g., via the wet or the dry method); whereas, fermentation of coffee fruit may not amplify these otherwise subtle differences, such that a uniform tasting beverage results that is far less sensitive to such differences as compared against coffee the common beverage.
[0103] In some embodiments, the natural coffee fruit flavor may be a natural fermentation byproduct from the microbial fermentation process of coffee fruit flesh without coffee beans, coffee fruit with coffee beans, and/or of coffee beans alone. In some embodiments, the natural coffee fruit flavor may be a natural released byproduct from a maceration process of coffee fruit flesh without coffee beans, coffee fruit with coffee beans, and/or of coffee beans alone. In some embodiments, the natural coffee fruit flavor may be a natural released byproduct from a freezing process of coffee fruit flesh without coffee beans, coffee fruit with coffee beans, and/or of coffee beans alone. In some embodiments, the natural coffee fruit flavor may be a natural released byproduct from a freezing and maceration process of coffee fruit flesh without coffee beans, coffee fruit flesh with coffee beans, and/or of coffee beans alone. In some embodiments, freezing and/or maceration of coffee fruit flesh without coffee beans, coffee fruit flesh with coffee beans, and/or coffee beans may precede some or all of the microbial fermentation process.
[0104] In some embodiments, the natural coffee fruit flavor may be a flavor that a drinker might characterize as tasting and/or smelling of coffee fruitbut not tasting and/or smelling like coffee the common beveragewherein that natural coffee fruit flavor may be derived, at least in part, from the coffee fruit pulp as source material for the fermentation. In some embodiments, the natural coffee fruit flavor may be a natural fermentation byproduct from the microbial fermentation process of coffee fruit flesh without coffee beans. In some embodiments, the natural coffee fruit flavor may be a natural released byproduct from a maceration process of coffee fruit flesh without coffee beans. In some embodiments, the natural coffee fruit flavor may be a natural released byproduct from a freezing process of coffee fruit flesh without coffee beans. In some embodiments, the natural coffee fruit flavor may be a natural released byproduct from a freezing and maceration process of coffee fruit flesh without coffee beans. In some embodiments, freezing and/or maceration of coffee fruit flesh without coffee beans may precede some or all of the microbial fermentation process. In some embodiments, freezing and maceration of coffee fruit without coffee beans may produce at least some of the natural coffee fruit flavor; and microbial fermentation of the previously frozen and macerated coffee fruit flesh without coffee beans may result in further natural coffee fruit flavor.
[0105] In some embodiments, the natural fermentation byproduct and the natural released byproduct may be a same or substantially similar byproduct. In some embodiments, the natural fermentation byproduct and the natural released byproduct may be different chemical species, but with each imparting natural coffee fruit flavors. In some embodiments, natural fermentation byproduct may be a byproduct chemically synthesized by microbes performing fermentation; whereas, the natural released byproduct may be a chemical species already present before fermentation, but released by the maceration, freezing, and/or fermentation processes. Such release may lead to extraction of the byproduct into the liquid carrier.
[0106] In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise a pH range of about 2 to 5. In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise a pH range of about 3.1 to 3.6. In some embodiments, during the microbial fermentation process the pH may be about 3.2. During the microbial fermentation process pH may be controlled by increasing or decreasing presence of oxygen in a fermentation vessel. Increasing oxygen may lower pH, i.e., increase acidity; whereas, decreasing oxygen levels may increase pH (lower acidity). A generally acidic pH (e.g. less than pH 7) may mitigate against spoilage, as many microbes associated with spoilage prefer a higher pH than fermentation microbes. A generally acidic pH (e.g., a range of 3.1 to 3.6) may be associated with pleasant flavor profiles of alcoholic beverages (e.g., many wines and beers).
[0107] In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise a final gravity (terminal gravity) range of about 1.000 to 1.012; wherein about here may indicate plus or minus 0.001. In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise a final gravity (terminal gravity) of about 1.003; wherein about here may indicate plus or minus 0.002.
[0108] In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise a final gravity (terminal gravity) of about 1.786; wherein about here may indicate plus or minus 0.100. In some embodiments, an original gravity may be about 1.842; wherein about here may indicate plus or minus 0.100.
[0109] Measurements of final gravity (terminal gravity) may indicate when fermentation may be complete, sufficiently complete (near complete), or incomplete. Measurements of final gravity (terminal gravity) may indicate sugar density within the caffeinated coffee fruit alcoholic beverage. For example, and without limiting the scope of the present invention, final gravity (terminal gravity) measurements of at about 1.012 may indicate a sweet beverage. For example, and without limiting the scope of the present invention, final gravity (terminal gravity) measurements of above 1.024 may indicate cloying (unpleasantly sweet). For example, and without limiting the scope of the present invention, final gravity (terminal gravity) measurements of below 1.012 may indicate a dry beverage. For example, and without limiting the scope of the present invention, final gravity (terminal gravity) measurements of below 1.000 may indicate an ultra-dry and sour beverage.
[0110] In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise a viscosity (dynamic viscosity or absolute) range of about 1.000 to 4.000 millipascal seconds (mPas) at 20 degrees Celsius (centigrade), wherein about here may indicate plus or minus 0.001. In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise a viscosity range of about 1.700 to 2.140 mPas at 20 degrees Celsius (centigrade), wherein about here may indicate plus or minus 0.001.
[0111] In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise at least one secondary ingredient. In some embodiments, the secondary ingredient may be selected from one or more of the group comprising: an additional flavor, a gas, a dissolved gas, a sweetener, a preservative, a stabilizer, a colorant, a pH adjusting species, and/or the like.
[0112] In some embodiments, in addition to the natural coffee fruit flavor, the caffeinated coffee fruit alcoholic beverage may comprise a ginger flavor. In some embodiments, the ginger flavor may be a primary ingredient; whereas, in some embodiments, the ginger flavor may be a secondary ingredient. In some embodiments, the ginger flavor may be natural. In some embodiments, the ginger flavor may be imparted from ginger root. In some embodiments, in addition to the natural coffee fruit flavor, the caffeinated coffee fruit alcoholic beverage may comprise a natural ginger flavor. In some embodiments, the natural ginger flavor may be derived from ginger root.
[0113] In some embodiments, at least some of the natural ginger flavor may be naturally produced from the maceration, freezing, and/or microbial fermentation processes of the ginger root.
[0114] For example, and without limiting the scope of the present invention, in embodiments which may use ginger beer plant (GBP) for at least a portion of the microbial culture used in the microbial fermentation, the natural ginger flavor (e.g., from the ginger root) may be a primary ingredient, prepared similarly (macerated and/or frozen) and introduced similarly as the macerated and previously frozen coffee fruit flesh. Although, in some embodiments, such ginger root may be introduced prior to introducing the coffee fruit flesh. Inclusion of ginger root in embodiments utilizing GBP may improve the fermentation, such as by resulting in a GBP with greater vitality; which for example, is more likely to quickly grow and complete fermentation.
[0115] GBP may comprise yeast Saccharomyces florentinus (formerly S. pyriformis), and bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme). GBP may form a symbiotic colony of bacteria and yeast. GBP may form a gelatinous culture that may allow the culture to be readily transferred from one fermenting substrate to the next, much like kefir grains, kombucha, and tibicos.
[0116] In some embodiments, the additional flavor may be selected from at least one botanical element. Botanical elements may be selected from all or a portion of a plant, including trees, shrubs, vines, creepers, grasses, ground covers, succulents, and/or the like. Botanical elements may be selected from all or a portion of one or more of the group comprising: a fruit, a vegetable, a nut, a bean, a spice, a herb, a flower, a root, a rhizoid, a tuber, a leave, a stem, a branch, bark, and/or the like. Natural flavors derived from such botanical elements may be imparted to the caffeinated coffee fruit alcoholic beverage in similar methods as the natural coffee fruit flavor and/or the ginger flavor. Natural flavors derived from such botanical elements may be imparted to the caffeinated coffee fruit alcoholic beverage by freezing, maceration, and/or microbial fermentation.
[0117] For example, and without limiting the scope of the present invention, in some embodiments, the additional flavor may comprise a hazelnut flavor, a citrus flavor, a mint flavor, and/or the like.
[0118] In some embodiments, the dissolved gas may be substantially carbon dioxide (CO2), substantially nitrogen (N2), and/or combinations thereof. In some embodiments, headspace in a sealed vessel comprising the caffeinated coffee fruit alcoholic beverage may be substantially carbon dioxide (CO2), substantially nitrogen (N2), and/or combinations thereof. In some embodiments, the dissolved gas may be imparted to caffeinated coffee fruit alcoholic beverage, naturally (e.g., production of CO2 as a metabolic microbial fermentation byproduct), forced (e.g., pumped into the beverage under pressure), or both naturally and forced.
[0119] In some embodiments of the caffeinated coffee fruit alcoholic beverage, at least some of the CO2 may be naturally produced from the microbial fermentation process.
[0120] In some embodiments, the dissolved gas or at least some of the dissolved gas may be introduced into the caffeinated coffee fruit alcoholic beverage by pumping a quantity of the dissolved gas into the caffeinated coffee fruit alcoholic beverage when the caffeinated coffee fruit alcoholic beverage is contained within a vessel sealed to an external environment. Pumping dissolved gas into the caffeinated coffee fruit alcoholic beverage solution may be an example of forced carbonation. In some embodiments, forced carbonation may follow post-fermentation processes, such as post-fermentation filtering and post-fermentation processing, which may include steps of flavor balancing, including preservatives, stabilizers, colorants, pH adjusting species, other secondary ingredients, and/or the like.
[0121] In some embodiments, the dissolved gas may be present in a range of about 1.25 to 3.30 volumes of CO2. In some embodiments, the dissolved gas may be present in a range of about 2 to 3 volumes of CO2. Such volumes of CO2 may define the quantity of CO2 pumped into the caffeinated coffee fruit alcoholic beverage solution, in embodiments utilizing forced carbonation.
[0122] In some embodiments, the sweetener may be a primary ingredient and/or a secondary ingredient. For example, and without limiting the scope of the present invention, in some embodiments, the sweetener, such as a sugar (e.g., cane sugar), may be used to start the microbial fermentation process; wherein upon fermentation completion there may be some residual sugar, which may be important for balance (i.e., flavor balance). Additionally, in some embodiments, post fermentation, secondary ingredient sweeteners may be added for balance.
[0123] In some embodiments, the sweetener may be selected from one or more of the group comprising: sugar, natural sweeteners, novel sweeteners, sugar alcohols, artificial sweeteners, and/or the like.
[0124] In some embodiments, the sugar may be selected from one or more of the group comprising: cane sugar, sucrose, dextrose, maltose, lactose, glucose, fructose, and high fructose corn syrup (HFCS), honey (such as, but not limited to, wild flower honey), combinations thereof, and/or the like. Cane sugar may be substantially sucrose.
[0125] In some embodiments, the natural sweetener may be selected from one or more of the group comprising: agave nectar, date sugar, fruit juice, fruit juice concentrate, honey, maple syrup, molasses, and/or the like.
[0126] In some embodiments, the novel sweetener may be selected from one or more of the group comprising: stevia extracts, tagatose, trehalose, and/or the like.
[0127] In some embodiments, the sugar alcohol may be selected from one or more of the group comprising: erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and/or the like.
[0128] In some embodiments, the artificial sweetener may be selected from one or more of the group comprising: acesulfame, aspartame, neotame, saccharin, sucralose, advantame, and/or the like.
[0129] In some embodiments, the amount of the sweetener may vary by the type and/or combination of sweeteners, but may be amount(s) that avoid a cloying beverage (unpleasantly sweet).
[0130] In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise one or more preservatives. In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise one or more antioxidants. In some embodiments, the one or more preservatives may be selected from the group comprising: potassium sorbate, sorbic acid, sulfur dioxide, potassium metabisulphite, ascorbic acid, sulfites, sulfur based preservatives, DMDC (dimethyl decarbonate), combinations thereof, and/or the like.
[0131] In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise one or more stabilizers. Some stabilizers (e.g., potassium sorbate and potassium metabisulphite) may prevent or minimize re-fermentation of residual sugars and carbohydrates. In some embodiments, the stabilizer may also be a preservative and/or antioxidant. For example, and without limiting the scope of the present invention, in some embodiments, the stabilizer and the preservative may be potassium sorbate. In some embodiments, the stabilizer may be sodium benzoate. In some embodiments, stabilizers may bind undesirable flavor compounds (e.g., some polyphenols) and the subsequent bound complex may then be filtered to remove the bound complex. For example, and without limiting the scope of the present invention, in some embodiments, the stabilizer may be POLYCLAR available from Ashland.
[0132] In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise one or more colorants. In some embodiments, the colorant may be a natural colorant and/or an artificial colorant. In some embodiments, the natural colorant may be derived from the natural coffee fruit flavor, the ginger flavor, and/or other botanical elements providing additional (natural) flavors. In some embodiments, the botanical elements may be selected from all or a portion of one or more of the group comprising: a fruit, a vegetable, a nut, a bean, a spice, a herb, a flower, a root, a rhizoid, a tuber, a leave, a stem, a branch, bark, and the like.
[0133] In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise one or more pH adjusting species, to adjust the pH to a desirable level. In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise a pH range of about 2 to 5. In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise a pH range of about 3.1 to 3.6. In some embodiments, the pH adjusting species may be an acid and/or dissolved carbon dioxide. In some embodiments, the acid may be one or more of lactic acid, tartaric acid, citric acid, and/or the like.
[0134] In the following discussion that addresses a number of embodiments and applications of the present invention, reference is made to the accompanying drawings that form a part thereof, where depictions are made, by way of illustration, of specific embodiments in which the invention may be practiced. It is to be understood that other embodiments may be utilized and changes may be made without departing from the scope of the invention.
[0135] In some embodiments, the caffeinated coffee fruit alcoholic beverage may be manufactured by a method 100 comprising steps (processes). This method 100 may be a method for producing a caffeinated coffee fruit alcoholic beverage. This method 100 may be a method for producing a caffeinated coffee fruit alcoholic beverage; wherein at least some of the caffeine is naturally produced, at least some of the coffee fruit flavor is naturally produced, and at least some of the alcohol is naturally produced. This method 100 may comprise the steps of: microbially fermenting a mixture comprising coffee fruit flesh and water using a mixed microbial culture to naturally produce a liquid byproduct, as in step 101; decanting at least some portion from the liquid byproduct (and away from the lees, sediments, and/or expended pulp) to produce a decanted liquid, as in step 151; and the like. See e.g.,
[0136] In some embodiments, step 101 of microbial fermentation may comprise a two stage fermentation process as shown in
[0137] In some embodiments, primary fermentation 103 may comprise a sugar based fermentation of dissolved sugar to produce a primary fermentation product. In some embodiments, the primary fermentation product may comprise at least some of the alcohol and a dominant established microbial culture. The dominant established microbial culture may be derived from the mixed microbial culture.
[0138] Note, in some embodiments, primary fermentation 103 may not comprise the mixture that may comprise the coffee fruit flesh. Rather in some embodiments, that mixture comprising the coffee fruit flesh may be added during secondary fermentation 131.
[0139] In some embodiments, the mixed microbial culture during primary fermentation 103 may comprise yeast and bacteria. In some embodiments, the mixed microbial culture during primary fermentation 103 may comprise a mixed SCOBY (a symbiotic colony of bacteria and yeast). In some embodiments, the mixed microbial culture during primary fermentation 103 may comprise substantially yeast. In some embodiments, the mixed microbial culture may be provided by a vendor White Labs and/or the like.
[0140] In some embodiments, the mixed microbial culture during primary fermentation 103 may be ginger beer plant (GBP), a SCOBY, comprised of yeast and bacteria. In some embodiments, GBP may comprise yeast Saccharomyces florentinus (formerly S. pyriformis), and bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme). GBP may form a symbiotic colony of bacteria and yeast. GBP may form a gelatinous culture that may allow the culture to be readily transferred from one fermenting substrate to the next, much like kefir grains, kombucha, and tibicos.
[0141] In some embodiments, the mixed microbial culture during primary fermentation 103 may comprise Saccharomyces florentinus and Lactobacillus hilgardii. Saccharomyces florentinus may be a yeast which may substantially produce at least some of the alcohol from the sugar. Lactobacillus hilgardii may be a bacterium which converts at least some of the at least some alcohol into lactic acid and other organic acids, which may contribute to complexity of resulting flavor. In some embodiments, at least some of these other organic acids are natural coffee fruit flavors and contribute to the presence of the natural coffee fruit flavor in the caffeinated coffee fruit alcoholic beverage.
[0142] In some embodiments, initial pitching (adding) of the mixed microbial culture during primary fermentation 103 may comprise cell counts (of yeast) of 50 to 100 billion cells per gallon. In some embodiments, pitching may be step 113 in
[0143] In some embodiments, secondary fermentation 131 may comprise adding the mixture (comprising the coffee fruit flesh) to the primary fermentation product and then further fermentation of the primary fermentation product along with the mixture to produce the (natural) coffee fruit flavor, the (natural) caffeine, and potentially some additional of the (natural) alcohol. In some embodiments, the addition of the mixture (comprising the coffee fruit flesh) to the primary fermentation product may allow the dominant established culture to re-start fermentation.
[0144] Without a significant sugar source, fermentation of only the coffee fruit flesh may be poor (e.g., as compared to fermentation with cane sugar or the like as source material), which may be at least one reason, why primary fermentation 103 may utilize the sugar source as discussed above, to start and develop the mixed microbial culture with vitality, that then may be the dominant established culture, prior to adding the coffee fruit flesh.
[0145] In some embodiments that may utilize at least one other botanical element to impart additional natural flavor and/or natural color, the at least one other botanical element may be added to the mixture (comprising the coffee fruit flesh), which then may be added to the primary fermentation product and then further fermentation of the primary fermentation product along with the mixture may produce the (natural) coffee fruit flavor, the (natural) caffeine, the (natural) alcohol, additional natural flavor, and/or natural color.
[0146] In some embodiments, the mixed microbial culture during secondary fermentation 131 may comprise bacteria and yeast. At least one role of the bacteria may be to substantially produce the natural coffee fruit flavor from fermentation of the coffee fruit flesh. In some embodiments, the mixed microbial culture during secondary fermentation 131 may be substantially the dominant established culture. In some embodiments, from the initial pitching of the mixed microbial culture during primary fermentation 103, the dominant established culture during secondary fermentation 131 may comprise cell counts that may have doubled or more from the initial pitching of step 113 (see
[0147] In some embodiments, secondary fermentation 131 may comprise a step of adding additional microbes (e.g., bacteria and/or yeast) to the primary fermentation product and to the mixture, see e.g., step 137 in
[0148] Note, in some embodiments, step 137 may be optional. That is, some implementations of secondary fermentation 131 may not utilize step 137. For example, in some embodiments, during check 117 the health of the mixed microbial culture may be assayed; and if determined to be weak (e.g., below a predetermined cell count), then inclusion of step 137 may be utilized as shown in
[0149] In some embodiments, secondary fermentation 131 may extract caffeine from the coffee fruit flesh and into the liquid byproduct. In some embodiments, when microbial fermentation 101 (e.g., secondary fermentation 131) may use coffee fruit flesh with no coffee beans as at least one of the source materials, post fermentation, the liquid byproduct may comprise caffeine at about 1 milligram (mg) per 100 gram (g) of the liquid byproduct, to about 20 mg per 100 g of the liquid byproduct, per HPLC assay methods, such as AOAC 979.08. In comparison, such caffeine concentrations in the caffeinated coffee fruit alcoholic beverage may be less than the amount of caffeine typically found in a comparable amount of coffee the common beverage, tea the beverage, or dark chocolate. In comparison, such caffeine concentrations in the caffeinated coffee fruit alcoholic beverage may be about the same or less than the amount of caffeine typically found in a comparable amount of cola type soda beverage.
[0150] Also as expected, inclusion of the coffee bean along with the coffee fruit in microbial fermentation 101 (e.g., secondary fermentation 131) does result in greater caffeine concentrations in the resulting beverage as compared to if no coffee beans were utilized. Including the coffee beans greatly increases costs as compared to just utilizing the coffee fruit without the coffee beans; and aside from an increase in caffeine concentration, inclusion of the coffee beans tends to inhibit fermentation, as the coffee beans have very little sugar content as a source for the microbial fermentation. And in some embodiments, it may be desirable to have less caffeine than what may be contributed by including coffee beans during fermentation. Inclusion of coffee beans as source material for fermentation may also result in an end product with excessive and undesirable bitterness. Unexpectedly, inclusion of coffee beans as source material for fermentation may result in undesirable odor of the end product. Some exemplary methods may not utilize coffee beans for at least these reasons.
[0151] However, an unexpected result was obtained with respect to caffeine concentrations derived from microbial fermentation 101 (e.g., secondary fermentation 131) of the coffee fruit (without the coffee beans). It was anticipated that microbial fermentation of the previously frozen, thawed, and macerated coffee fruit would produce a marked increase of final caffeine concentration in the resulting liquid byproduct, because of microbial cell interactions with the coffee fruit cells would cause more caffeine to be released and extracted from the coffee fruit cells. That is, it was thought that microbial fermentation would assist in the caffeine extraction process of releasing caffeine from the coffee fruit flesh, that would result in a marked caffeine concentration increase in the resulting liquid byproduct. However, pre and post fermentation tests for caffeine concentration showed about the same levels of caffeine. And as it turns out, this unexpected result is beneficial for such an alcoholic beverage, because while a goal was to create a naturally caffeinated and naturally alcoholic beverage, too much caffeine concentration may be undesirable; i.e., if the fermentation had produced the expected marked increase in caffeine concentration, that resulting liquid byproduct may have needed further processing to remove excess caffeine. This unexpected result may in part be due to fermentation producing ethanol where caffeine is less soluble in as compared to water. It may be important to balance the amount of caffeine with respect to the amount of alcohol in the resulting beverage, because caffeine is a stimulant and alcohol is a depressant, such that with the proper balance, a desirable caffeinated alcoholic beverage results. This proper balance may be a caffeine concentration of about 1 mg per 100 g of beverage to about 20 mg per 100 g of beverage; and with the alcohol content being about 1% to about 11% ABV in the beverage.
[0152] In some embodiments, the coffee fruit flesh in the mixture may be present in a ratio of about one pound to about three pounds of coffee fruit flesh to one gallon of the primary fermentation product.
[0153] In some embodiments, the secondary fermentation 131 may further comprise adding ginger (e.g., ginger root) to be fermented with the mixture and the further fermentation of the primary fermentation product to produce the natural ginger root flavor, the natural coffee fruit flavor, the natural caffeine, and the natural alcohol in the liquid byproduct. In some exemplary embodiments, ginger (e.g., ginger root) may be added to the dissolved sugar of the primary fermentation 103 and during or prior to the primary fermentation 103; such as in step 111 (see
[0154] In some embodiments, ginger root may be present in a ratio of about 0.25 pound to about 1.00 pound of ginger root per gallon of water or per gallon of the primary fermentation product. In some embodiments, ginger root may be present in a ratio of about 0.25 pounds to about 0.50 pounds per gallon of water or of the primary fermentation product. In some embodiments, ginger root may be present in a ratio of less than 1.0 pound per gallon of water or of the primary fermentation product. In some embodiments, prior to step 111 of adding the ginger, step 111 may be preceded by step 109 of macerating the ginger. Where about in this paragraph may be plus or minus 0.05 pound of ginger root and plus or minus 0.1 gallon. See e.g.,
[0155] In some embodiments, primary fermentation 103 may come substantially to completion (which in some embodiments may include a forced fermentation stop, as in step 119, e.g., by chilling) prior to initiating secondary fermentation 131. See e.g.,
[0156] In some embodiments, primary fermentation 103 and secondary fermentation 131 may overlap with primary fermentation 103 starting before starting secondary fermentation 131. In some embodiments, primary fermentation 103 and secondary fermentation 131 may occur concurrently.
[0157] In some embodiments, prior to a step of secondary fermentation of the coffee fruit flesh, as in step 139 (see
[0158] In some embodiments, prior to the step of secondary fermentation of the coffee fruit flesh, as in step 139 (see
[0159] In some embodiments, prior to the step of secondary fermentation of the coffee fruit flesh, as in step 139 (see
[0160] In some embodiments, prior to adding the coffee fruit flesh to a fermentation vessel, as in step 135, the method may comprise steps of macerating, freezing and thawing, and/or of macerating with freezing and thawing of the coffee fruit flesh, as in step 133, to assist in breaking down cells and cell walls of the coffee fruit flesh, which may assist in providing the mixed microbial culture (and/or the dominant established microbial culture) access to cellular contents and cellular structures (e.g., cell wall components) of the coffee fruit flesh assisting microbial fermentation 101, e.g., in the steps of secondary fermentation 131. See e.g.,
[0161] In some embodiments, maceration and/or freezing and thawing of the coffee fruit flesh, as in step 133, may also aid in increasing the natural caffeine content in the beverage. In some embodiments, maceration and/or freezing and thawing of the coffee fruit flesh, as in step 133, may also aid in increasing the natural coffee fruit flavor content in the beverage.
[0162] In some embodiments, prior to adding the ginger to the fermentation vessel, e.g., in step 111, the method may comprise steps of macerating, freezing and thawing, and/or of macerating with freezing and thawing of the ginger, e.g., as in step 109, to assist in breaking down cells and cell walls of the ginger, which may assist in providing the mixed microbial culture (and/or the dominant established microbial culture) access to cellular contents and cellular structures (e.g., cell wall components) of the ginger assisting with the microbial fermentation steps, such as step 101, step 103, step 115, step 131, and/or step 139.
[0163] In some embodiments, maceration and/or freezing and thawing of the ginger, e.g., as in step 109, may also aid in increasing the natural ginger flavor in the beverage. See e.g.,
[0164] In some embodiments, prior to adding the botanical element to the fermentation vessel, the method may comprise steps of macerating, freezing and thawing, and/or of macerating with freezing and thawing of the botanical element to assist in breaking down cells and cell walls of the botanical element, which may assist in providing the mixed microbial culture (and/or the dominant established microbial culture) access to cellular contents and cellular structures (e.g., cell wall components) of the botanical element assisting with the microbial fermentation steps; such as step 101, step 103, step 115, step 131, and/or step 139.
[0165] In some embodiments, the step of microbial fermentation 101 may produce at least some carbonation within the liquid byproduct. Microbial fermentation 101 may produce carbon dioxide (CO2) gas as a natural byproduct of the microbial fermentation metabolic pathway. In some embodiments, steps of primary fermentation 103 and/or of secondary fermentation 131 may produce at least some of the carbon dioxide (CO2) carbonation within the caffeinated coffee fruit alcoholic beverage.
[0166] In some embodiments, the method may further comprise subjecting the decanted liquid of step 151 to forced carbonation. In some embodiments, forced carbonation may occur post fermentation, such as in step 171. See e.g.,
[0167] In some embodiments, the method may further comprise adding at least one secondary ingredient to the decanted liquid, e.g., during step 171. See e.g.,
[0168] In some embodiments, post fermentation, the method may comprise various post fermentation processing steps, as in step 171. In some embodiments, post fermentation, the method may comprise a settling step of the decanted liquid, allowing suspended particulates to settle at a bottom of a holding vessel. In some embodiments, post fermentation, the method may comprise a filtration step of the decanted liquid. See step 171 in
[0169] In some embodiments, the method may further comprise bottling the decanted liquid into at least one beverage container, which may a post microbial fermentation processing step 171. The at least one beverage container may be sized for consumer use. In some embodiments, consumer sizes may range from about 50 mL to about 20 gallons (e.g., as in keg type vessels). In some embodiments, consumer sizes may range from about 50 mL to about 3 L. For example, and without limiting the scope of the present invention, individual glass bottles for the at least one beverage container may be sized at 50 mL, 330 mL, 500 mL, 750 mL, 1.75 L, 2 L, 3 L, and/or the like. In some embodiments, consumer sizes may range from about 8 ounces (oz.) to about 22 oz. For example and without limiting the scope of the present invention, individual glass bottles and/or aluminum cans may be sized at 8 oz., 9.30 oz., 11.2 oz., 12 oz., 14.9 oz., 16.9 oz., 20 oz., 22 oz., and/or the like.
[0170] In some embodiments, the at least one beverage container may be substantially glass, e.g., a glass bottle. In some embodiments, the at least one beverage container may be substantially a thermoformed plastic, e.g., a plastic bottle. In some embodiments, the at least one beverage container may be glass lined. In some embodiments, the at least one beverage container may be plastic lined. In some embodiments, the at least one beverage container may be substantially aluminum, e.g., an aluminum can. In some embodiments, the at least one beverage container may be a sealed vessel. In some embodiments, the at least one beverage container may be a sealed vessel that may be pressurized (e.g., by dissolved gas); and/or sealed with contents under pressure.
[0171] In some exemplary embodiments, method 100 for producing a caffeinated coffee fruit alcoholic beverage may comprise the following steps: step 101, step 151, and step 171. See e.g.,
[0172] As noted above, as shown in
[0173] Turning back to
[0174] Pre-fermentation steps: In some embodiments, the botanical element ingredients, such as the coffee fruit flesh (e.g., without coffee beans) and the ginger (e.g., ginger root) may be macerated, frozen, and thawed, prior to use as a source material for fermentation. During such maceration, freezing, and thawing, the coffee fruit flesh, the ginger, and/or other botanical element ingredients may be kept separately in some embodiments or mixed together in other embodiments. For example, and without limiting the scope of the present invention, in some embodiments, step 109 as shown in
[0175] Step 105: In some embodiments, microbial fermentation 101 may proceed first with preparing for primary fermentation 103, as in step 105, wherein sugar may be dissolved in water, within a vessel (e.g., a kettle). In some embodiments, water may be heated to about 160 degrees Fahrenheit (where about here in this sentence may be plus or minus 5 degrees). In some embodiments, the dissolved sugar in primary fermentation 103, may be present in a ratio of about 1 to 1 by weight (pounds) to volume (gallons), with respect to the water, to produce about 5% ABV. For example, and without limiting the scope of the present invention, about 1 pound of cane sugar may be dissolved in about 1 gallon of water to provide a food source for the mixed microbial culture to produce about 5% ABV by fermentation of the cane sugar. In some embodiments, 1% ABV may require about 0.2 pounds of sugar per gallon of water. In some embodiments, 10% ABV may require about 1.6 pounds of sugar per gallon of water. In some embodiments, the dissolved sugar in primary fermentation 103, may be present in a range of about 0.2 pounds of sugar per gallon of water to about 1.7 pounds of sugar per gallon water. Where about in this paragraph may be plus or minus 0.05 pounds of sugar; and about plus or minus 0.1 gallon of water. See e.g.,
[0176] Step 107: Next in some embodiments, the dissolved sugar water may be then cooled to about 70 degrees Fahrenheit (where about in this sentence is plus or minus five degrees) or any other temperature generally suitable for conducting microbial fermentation with the mixed microbial culture. This may be forced cooling for example, with the aid of a heat exchanger. See e.g.,
[0177] Next in some embodiments, the cooled dissolved sugar water may then be transferred to a fermentation vessel, if for example, the initial vessel (kettle) was not a fermentation vessel. In some embodiments, the fermentation vessel may be sanitary. In some embodiments, the fermentation vessel may have been previously sterilized. In some embodiments, the fermentation vessel may comprise at least one excessive pressure bleed valve, i.e., a gas check valve; one or more sampling sealable sampling ports; and/or one or more decanting sealable ports.
[0178] Step 113: Next in some embodiments, to the cooled dissolved sugar water, the mixed microbial culture may be added. In some embodiments, the mixed microbial culture may be the GBP SCOBY. In some embodiments, initial pitching of the mixed microbial culture during the primary fermentation may comprise cell counts (of yeast) of 50 to 100 billion cells per gallon. See e.g.,
[0179] Step 111: In some embodiments, where the mixed microbial culture may comprise the GBP SCOBY, ginger (e.g., ginger root) may be added to the cooled dissolved sugar water within the fermentation vessel. The ginger in some embodiments, may have been previously macerated and/or macerated, frozen, and thawed, e.g., as in step 109. Adding ginger during or prior to the actual primary fermentation step 115, when the mixed microbial culture may comprise the GBP SCOBY may increase growth and/or vitality of the mixed microbial culture, aiding in producing the dominant established microbial culture from the mixed microbial culture. In some embodiments, ginger root may be present in a ratio of about 0.25 pound to about 1.00 pound of ginger root per gallon of the dissolved sugar water. Where about in this paragraph may be plus or minus 0.05 pound of ginger root and plus or minus 0.1 gallon. See e.g.,
[0180] Next in some embodiments, in preparation for step 115, the fermentation vessel may be sealed and pressurized with air (which may be filtered) and/or pressurized with oxygen. In some embodiments, the fermentation vessel may comprise a porous oxygenation stone or aeration stone.
[0181] Step 115: Next in some embodiments, primary fermentation may then proceed at about 65 to about 68 degrees Fahrenheit (where about is plus or minus three degrees) or any other temperature generally suitable for conducting microbial fermentation with the mixed microbial culture. Primary fermentation 115 may proceed until substantially all of the sugar present in the dissolved sugar water may be consumed by the mixed microbial culture. At this point, the fermentation vessel may also then comprise natural alcohol, at about 1% to 11% ABV, depending upon how much sugar may have been initially dissolved and then subsequently consumed by the microbes using the sugar as a fuel source for the fermentation. Additionally, at this point, the fermentation vessel may comprise natural ginger flavor, e.g., if step 111 was carried out. See e.g.,
[0182] Step 117: In some embodiments, completion of primary fermentation 115 may be checked by a measurement of final gravity (terminal gravity), which may correlate to sweetness/dryness. See e.g.,
[0183] In some embodiments, complete fermentation or sufficiently complete fermentation may comprise a final gravity (terminal gravity) range of about 1.000 to 1.012; wherein about here may indicate plus or minus 0.001.
[0184] In some embodiments, in step 117 of checking for completion of the primary fermentation, that check may have at least one of three outcomes: (a) determining that the primary fermentation was incomplete; (b) determining that the primary fermentation was complete; or (c) determining that the primary fermentation was sufficiently complete. If check 117 determines that the primary fermentation is incomplete, further fermentation may proceed as in step 115. If check 117 determines that the primary fermentation is complete, then step 117 may proceed into step 139, wherein step 139 may be depicted in
[0185] In some embodiments, in step 117, during that check, the health of the mixed microbial culture may be assayed; and if determined to be weak (e.g., below a predetermined cell count), then inclusion of step 137 may be utilized shown in
[0186] Now turning to discussing
[0187] Step 135: Next in some embodiments, the coffee fruit flesh (e.g., without coffee beans) may be added to the fermentation vessel and the fermentation vessel re-sealed. Secondary fermentation 139 may then proceed at about 65 to about 68 degrees Fahrenheit (where about may be plus or minus three degrees) or any other temperature generally suitable for conducting microbial fermentation with the mixed microbial culture or with the dominant established microbial culture. Addition of this coffee fruit flesh may re-start fermentation, starting secondary fermentation 139, wherein at least some of the natural coffee fruit flavor may be produced. Prior to adding this coffee fruit flesh to the fermentation vessel, the coffee fruit flesh may have been macerated and/or macerated, frozen, and thawed, as in step 133. In some embodiments, the coffee fruit flesh added to the fermentation vessel may be present in a ratio of about one pound to about three pounds of coffee fruit flesh to one gallon of the primary fermentation product. Where about in this paragraph may be plus or minus 0.1 pound of coffee fruit flesh and plus or minus 0.1 gallon.
[0188] Additionally, addition of the coffee fruit flesh (e.g., via step 135) provides the natural source for at least some of the natural caffeine, wherein the natural caffeine is released and extracted from the macerated, frozen, thawed, and fermenting coffee fruit flesh.
[0189] Additionally, microbial fermentation 101, primary fermentation 103, and/or secondary fermentation 131 may produce carbon dioxide gas, which may be present as a dissolved gas and in the headspace of the fermentation vessel. The pressure bleed valve may be set such that the carbon dioxide may be present in the fermentation vessel at about 1.25 to 3.30 volumes of carbon dioxide.
[0190] Step 141: In some embodiments, completion of secondary fermentation 139 may be checked by a measurement of final gravity (terminal gravity), which may correlate to sweetness/dryness. See e.g.,
[0191] In some embodiments, complete secondary fermentation 139 may comprise a final gravity (terminal gravity) range of about 1.000 to 1.012 of the liquid phase in the fermentation vessel; wherein about here may indicate plus or minus 0.001.
[0192] If check 141 determines that secondary fermentation 139 is incomplete, further fermentation may proceed as in step 139. If check 141 determines that secondary fermentation 139 is complete, then step 141 may proceed into step 151. In some embodiments, check 141 determining that secondary fermentation 139 is complete may also progress to a forced fermentation stop step (e.g., similar to step 119) before progressing to step 151.
[0193] Step 151: Next in some embodiments, upon completion of secondary fermentation 139, e.g., as determined in check 141, at least some portion of the liquid byproduct may be decanted from the lees, sediments, and/or expended coffee fruit pulp in the fermentation vessel to produce the decanted liquid.
[0194] In some embodiments, post fermentation, the decanted liquid may be subjected to various post fermentation processes 171, such as, but not limited, settling, filtration, treatment with various secondary ingredients, and/or bottling. See e.g.,
[0195] The primary fermentation 115 and/or the secondary fermentation 139 may be halted or slowed by chilling, e.g., to artificially impose an equivalent state of fermentation completion. See e.g., step 119 in
[0196] Now turning to discussing
[0197] In some embodiments, step 136 (in
[0198] In some embodiments, the method for producing the caffeinated coffee fruit alcoholic beverage, prior to step 131 of the secondary fermentation, the method may comprise step 136 of macerating, steeping, or macerating and steeping the coffee fruit husks, that were previously dried, to assist in breaking down cells and cell walls of the coffee fruit husks providing the dominant established microbial culture access to cellular contents and cellular structures of the coffee fruit husks during step 131 of the secondary fermentation.
[0199]
[0200] Continuing discussing
[0201] Continuing discussing
[0202] Continuing discussing
[0203] Continuing discussing
[0204] Continuing discussing
[0205] Continuing discussing
[0206] Continuing discussing
[0207] Continuing discussing
[0208] Continuing discussing
[0209] Continuing discussing
[0210] Continuing discussing
[0211] In some embodiments, water used in method 200 may be a previously described and noted. For example, and without limiting the scope of the present invention, water may be purified, filtered, sterilized, WFI (water for injection), produced by reverse osmosis (RO), combinations thereof, and/or the like.
[0212] In some embodiments, the coffee fruit used in method 200 may be without coffee beans. In some embodiments, the coffee fruit used in method 200 may be cascara. In some embodiments, cascara may be coffee fruit, without coffee beans, that has been dried. In some embodiments, the drying processes used to produce the cascara may be from sunlight and/or air drying. In some embodiments, the drying processes used to produce the cascara may include artificial heating means to accelerate removal of moisture (water) from the coffee fruit, without beans, to be dried.
[0213] In some embodiments, the fermentation(s) discussed herein may use yeast(s) and/or bacteria. In some embodiments, the yeast(s) may be Lalvin (e.g., Lalvin EC-1118) and/or the like. In some embodiments, yeast nutrients may comprise diammonium phosphate, urea, combinations thereof, and/or the like.
[0214] In some embodiments, the caffeinated coffee fruit alcoholic beverage may comprise one or more of the following qualities: a bitterness (IBU) of about 284.34; a color (SRM) of golden amber; a carbonation level of 1.3 per volume; and/or an ABV of 7.32% (or an ABV of 4% to 8%).
[0215] The methods for producing the caffeinated coffee fruit alcoholic beverages discussed and disclosed herein are both structurally and functionally transformative, e.g., with diverse starting elements (e.g., coffee fruit, sugar, water, and microbial culturesbut with no released caffeine, no alcohol, and not any carbonation) being processed per the above steps so as to result in the caffeinated coffee fruit alcoholic beverage; wherein that final beverage may comprise alcohol, released caffeine in the liquid phase, and carbonation.
[0216] Note, as used herein within this disclosure, including this patent specification and within the claims, it is expressly included within the scope of this invention, that for each embodiment using comprising there is an additional embodiment wherein comprising is replaced with consisting essentially of and an additional embodiment wherein comprising is replaced with consisting of.
[0217] Note, as used herein within this disclosure, including this patent specification and within the claims, comprising, consistent essentially of, and consisting of are used as traditionally accepted within U.S. patent law, see e.g. MPEP section 2111.03.
[0218] A caffeinated coffee fruit alcoholic beverage and methods of manufacturing (producing) have been described. The foregoing description of the various exemplary embodiments of the invention has been presented for the purposes of illustration and disclosure. It is not intended to be exhaustive or to limit the invention to the precise form disclosed. Many modifications and variations are possible in light of the above teaching without departing from the spirit of the invention.
[0219] While the invention has been described in connection with what is presently considered to be the most practical and preferred embodiments, it is to be understood that the invention is not to be limited to the disclosed embodiments, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.