Cold infusion process for fortifying coffee beans
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.
1. A method for fortifying a coffee bean comprising roasting a coffee bean until after first crack and infusing said coffee bean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, at least one fortifying agent, and an acid in a quantity sufficient to reach a pH of between about 4 to about 3.5.
2. The method of claim 1 , wherein the solution 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.
3. The method of claim 1 , 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.
4. A method for fortifying a coffee bean comprising the steps of roasting the coffee bean until after first crack, allowing the coffee bean to cool, and 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, at least one fortifying agent, and an acid in a quantity sufficient to reach a pH of between about 4 to about 3.5.
5. The method of claim 4 , wherein the solution 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 4 , 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.