Shelf stable, brewed beverage concentrates and methods of making the same

A technology for concentrates and beverages, applied in tea flavors, coffee flavors, food science, etc., can solve the problems of increasing processing and melting costs and time

Inactive Publication Date: 2014-07-09
KRAFT FOODS GRP BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Freezing and cryopreservation typically require the use of temperatures well below the freezing point of pure water to eff

Method used

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  • Shelf stable, brewed beverage concentrates and methods of making the same
  • Shelf stable, brewed beverage concentrates and methods of making the same

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0069] Example 1

[0070] The non-aqueous fluid coffee concentrate composition "A" (100% by weight) was prepared by stirring spray-dried soluble coffee powder (Robusta; 33% by weight) in NAL (propylene glycol; 67% by weight) with a spoon. The mixture is then heated in a microwave oven at full power for a total of 1 minute to a temperature of 180°F, while moving the mixture every 10 seconds and stirring with a spoon to effectively dissolve or disperse all the coffee in the NAL.

[0071] The comparative non-aqueous coffee concentrate composition "B" (100% by weight) was prepared by stirring the same spray-dried soluble coffee powder (Robusta; 33% by weight) in distilled water (67% by weight) with a spoon. The mixture was then heated to a temperature of 180°F in a microwave oven at full power, and then stirred with a spoon for 1 minute to dissolve all the coffee solids in the water.

[0072] Under air headspace, the two coffee concentrates were stored at 37°C for 30 days in 20 mL cappe...

Example Embodiment

[0073] Example 2

[0074] A non-aqueous fluid coffee concentrate "A" (100% by weight) was prepared by stirring spray-dried soluble coffee powder (Robusta; 33% by weight) in NAL (propylene glycol; 67% by weight) with a spoon. The mixture was then heated to a temperature of 200°F in a microwave oven and kept at this temperature for 10 minutes while stirring with a spoon to dissolve or disperse all the coffee in the NAL.

[0075] A comparative non-aqueous fluid coffee concentrate "B" (100% by weight) was prepared by stirring spray-dried soluble coffee powder (Robusta; 33% by weight) in NAL (1,3-propanediol; 67% by weight) with a spoon . The mixture was then heated to a temperature of 200°F in a microwave oven and kept at this temperature for 10 minutes while stirring with a spoon to dissolve or disperse all the coffee in the NAL.

[0076] Under air headspace, the two coffee concentrates were stored for 10 days at 37°C in 20 mL capped glass vials. The product was removed from storage ...

Example Embodiment

[0077] Example 3

[0078] The fluid non-aqueous coffee concentrate "A" (100% by weight) was prepared as follows: at room temperature, in NAL (caprylic / capric triglycerides, NEOBEE M-5?, from Stepan Co., Northfield, IL; 67% Weight), manually stir the spray-dried soluble coffee powder (Robusta; 33% by weight), and then use a rotor-stator type mixer (Heidolph: Silent Crusher-M, at 50,000 rpm) to subject the mixture to high shear mixing to Grind and disperse coffee in a smooth and homogeneous suspension.

[0079] The fluid coffee concentrate "B" (100% by weight) was prepared by stirring spray-dried soluble coffee powder (Robusta; 33% by weight) in distilled water (67% by weight) at room temperature. Subsequently, using a rotor-stator type mixer (Heidolph: Silent Crusher-M, at 50,000 rpm), the mixture was mixed to grind and dissolve all coffee solids in a smooth homogeneous solution.

[0080] Under air headspace, the two concentrates were stored at 37°C for 30 days in 20 mL capped glass...

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Abstract

Liquid brewed beverage concentrates and methods of making the concentrates are provided herein. The concentrates are liquid and flowable at room temperature and can be diluted in an aqueous liquid to provide a beverage having the general appearance, flavor, and aroma of a freshly brewed beverage. The concentrates include a low water content, high non-aqueous liquid content, particularly non-volatile non-aqueous liquid content, and high flavor solids content, the amounts of which are balanced to provide concentrates with a desired flavor profile with little or no flavor degradation after storage at room temperature in a sealed container for at least about three months.

Description

field of invention [0001] The present disclosure relates to shelf-stable liquid beverage concentrates, and in particular, the present disclosure relates to shelf-stable, brewed beverage concentrates suitable for dilution with potable liquids for preparing coffee and / or tea beverages. Background of the invention [0002] Commercially available coffee concentrates are usually manufactured by partially dehydrating aqueous extracts of solid flavor sources. Alternatively, such products are manufactured by dissolving the dried extract in water. These products typically undergo heat treatment and / or are fortified with chemical preservatives to improve microbial stability and increase shelf life. [0003] Liquid aqueous coffee concentrates have been commercially available for decades, but these products still suffer from widely known disadvantages related to their composition and handling requirements. For example, the initial aroma quality may be substantially inferior to that of...

Claims

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Application Information

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IPC IPC(8): A23F3/42A23F5/48A23F3/16A23F3/18A23F3/22A23F5/24A23F5/26A23F5/28
CPCA23F3/163A23F3/18A23F3/225A23F5/243A23F5/26A23F5/262A23F5/28A23F5/24A23L2/385
Inventor B.L.策勒J.B.托平卡D.A.凯泽
Owner KRAFT FOODS GRP BRANDS LLC
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