Coffee beverage

Abstract

To provide a process for manufacturing a ready-to-drink (RTD) coffee beverage contained in a positive pressure container.SOLUTION: The process includes: (a) obtaining a beverage mixture by mixing a coffee component, milk, and optionally, other beverage components in water at a temperature of approximately 60°C to 80°C; (b) obtaining a homogenized beverage mixture by homogenizing the beverage mixture at a temperature of approximately 60°C to 80°C; and (c) filling the homogenized beverage mixture into a positive pressure container at a temperature of approximately 50°C to 65°C under a condition in which positive pressure can be applied.SELECTED DRAWING: None

Description

Technical Field

[0001] This application claims priority from UK Patent Specification No. 1910886.9, filed on 31 July 2019, the content and elements of which are incorporated herein by reference for all purposes. from, and its content and elements are incorporated herein by reference for all purposes. into this specification.

[0002] The present invention relates to coffee beverages, and in particular to novel methods of manufacturing coffee beverage products sold to consumers in positive pressure containers and to the formulation of such beverages, although it is not limited thereto. to novel methods of manufacturing coffee beverage products sold to consumers in positive pressure containers and to the formulation of such beverages, although it is not limited thereto. to them.

Background Art

[0003] Coffee beverages are widely consumed and are soft drinks with a unique aroma and flavor. Coffee is made from roasted seeds or coffee beans of plants of the genus Coffea, a species of the Rubiaceae family, and several species of the genus Coffea are cultivated for the beans. Coffea arabica accounts for approximately 80% of the world's coffee production, and Coffea canephora accounts for approximately 20%. Coffee beans are the seeds of the coffee plant and are the main source of coffee flavor. seeds or coffee beans of plants of the genus Coffea, a species of the Rubiaceae family, and several species of the genus Coffea are cultivated for the beans. Coffea arabica accounts for approximately 80% of the world's coffee production, and Coffea canephora accounts for approximately 20%. Coffee beans are the seeds of the coffee plant and are the main source of coffee flavor. of the world's coffee production, and Coffea canephora accounts for approximately 20%. Coffee beans are the seeds of the coffee plant and are the main source of coffee flavor. are the seeds of the coffee plant and are the main source of coffee flavor.

[0004] Currently, hot and cold coffee beverages in ready-to-drink (RTD) containers are available for purchase by consumers and are conveniently packed in easily openable containers, such as cans. The containers may be made of steel, a strong and elastic material. Some coffee beverages, particularly canned coffee containing milk, are at risk of foaming, and this risk is packed in easily openable containers, such as cans. The containers may be made of steel, a strong and elastic material. Some coffee beverages, particularly canned coffee containing milk, are at risk of foaming, and this risk To reduce it, the beverage may be placed under a slightly negative internal pressure. Alternatively, the container may be made of aluminum, which is much lighter than steel but has inferior strength. However, aluminum cans are prone to dents or other damage along the can surface or its seam. Therefore, to impart strength to the aluminum container and prevent damage, and also to facilitate the identification of defective seaming of the container, the internal pressure of the aluminum container or can is slightly positive. During transportation to the point of purchase or while in the possession of the consumer, it is not uncommon for the product to undergo some degree of jostling. When the formulation inside the positive pressure container that is susceptible to being jostled is shaken, when the consumer releases the internal pressure of the can during drinking, there is a significant risk that the beverage will spurt out of the container due to foaming and, in some cases, spurt onto the consumer and stain their clothes. Foaming when opening the container is particularly problematic and can even be potentially dangerous when the beverage is sold and consumed at a high temperature (e.g., hot coffee) as the consumer may get injured. Foaming is also a major problem in the beverage manufacturing process itself (especially when coffee beans are used as the source of the coffee flavor and the carbon dioxide trapped in the beans is released during the manufacturing process, causing foaming). In fact, excessive foaming during the manufacturing process can lead to a decrease in production efficiency and often requires regular cleaning in the manufacturing plant, which can lead to a reduction in production. For all these reasons, beverage manufacturers add anti-foaming agents during the manufacturing process to reduce the likelihood of foaming in the beverage. Examples of anti-foaming agents added to beverages include carrageenan.

[0005]

[0006] ​​​​​​​​​​​​​​Silicone, xanthan gum, and sodium carboxymethyl cellulose (CMC) ) are included. However, the problem with including such defoamers in beverage formulations is that they can negatively affect the taste of the beverage because these defoamers are substantially "chemical" in nature and flavor / aroma . Further, legally, any defoamer added to a beverage must be explicitly listed as such on the beverage's package label. This can be potentially unpleasant to certain consumers because it can negatively impact the product's image and give rise to discomfort among certain consumers . DISCLOSURE OF THE INVENTION

[0007] Description of the Invention Accordingly, there is a great need to provide an improved method for manufacturing a ready-to-drink (RTD) beverage in a container that is not subject to a reduction in efficiency caused by excessive foaming of the product throughout the manufacturing process . There is also a need to provide a novel RTD beverage formulation that has a reduced tendency to generate foam when released from a positive pressure container . The present invention results from the inventors' research to overcome problems associated with the prior art. The inventors have studied various steps involved in the manufacture of ready-to-drink (RTD) coffee beverages

[0008] and have surprisingly found that by carefully selecting the temperature to which the mixture of beverage ingredients is exposed during the entire process, i.e., the mixing step, the homogenization step, and the filling step, foaming during the process can be reduced to an acceptable level and even prevented . . . .

[0009] ​Accordingly, in a first aspect of the present invention, a process for manufacturing a ready-to-drink (RTD) coffee beverage contained in a positive pressure container, comprises: (a) mixing a coffee component, milk, and optionally other beverage components in water at a temperature of about 60°C to about 80°C to obtain a beverage mixture; and (b) homogenizing the beverage mixture at a temperature of about 60°C to about 80°C to obtain a homogenized beverage mixture; and (c) filling the homogenized beverage mixture into a positive pressure container at a temperature of about 50°C to about 65°C under conditions where positive pressure is applied. A process is provided that includes these steps.

[0010] In a second aspect, a ready-to-drink (RTD) coffee beverage obtained or obtainable by the process of the first aspect is provided. The RTD coffee beverage is provided.

[0011] Preferably, the coffee beverage with milk according to the second aspect is produced by the process of the first aspect. Advantageously, the process of the first aspect does not suffer from foaming problems during various processing steps (i.e., mixing, homogenizing, and filling steps) experienced in current RTD coffee beverage manufacturing methods. Therefore, the process of the present invention shows improved production efficiency, a faster production speed, and thus a higher product turnover rate. Preferably, no heating step is applied after step (b) and before step (c). Preferably, no heating step is applied after step (c). Preferably, the temperature used in step (a) is in the range of about 65°C to about 75°C, more preferably in the range of about 68°C to about 73°C, and most preferably in the range of about 69°C to about 71°C. Preferably, no heating step is applied after step (b) and before step (c). Preferably, no heating step is applied after step (c). Preferably, the temperature used in step (a) is in the range of about 65°C to about 75°C, more preferably in the range of about 68°C to about 73°C, and most preferably in the range of about 69°C to about 71°C.

[0012] Preferably, no heating step is applied after step (b) and before step (c). Preferably, no heating step is applied after step (c). Preferably, no heating step is applied after step (c).

[0013] Preferably, the temperature used in step (a) is in the range of about 65°C to about 75°C, more preferably in the range of about 68°C to about 73°C, and most preferably in the range of about 69°C to about 71°C. Preferably, the temperature used in step (a) is in the range of about 65°C to about 75°C, more preferably in the range of about 68°C to about 73°C, and most preferably in the range of about 69°C to about 71°C.

[0014] Preferably, the temperature used in step (b) is from about 60 °C to about 70 °C, or from about 65 °C to about 75 °C, more preferably from about 68 °C to about 73 °C, and most preferably from about 69 °C to about 71 °C.

[0015] Preferably, the temperature used in step (c) is in the range of about 55 °C to about 65 °C, more preferably in the range of about 58 °C to about 63 °C, and most preferably in the range of about 59 °C to about 61 °C.

[0016] Preferably, the temperatures used in steps (a) and (b) are in the range of about 60 °C to about 70 °C, and the temperature used in step (c) is in the range of about 50 °C to about 65 °C.

[0017] Preferably, no heating step is applied after step (a) and before step (b). For example, when water is heated to a predetermined temperature of about 60 °C to about 80 °C, coffee components and milk are added thereto and mixed to obtain the beverage mixture of step (a), no further heating is performed on the mixture before homogenization in step (b). In one embodiment, steps (a) and (b) are carried out in different apparatuses, and there is no heating means between these apparatuses. In one embodiment, step (a) is carried out in an apparatus equipped with heat insulation material to reduce heat loss.

[0018]

[0018] Preferably, the RTD coffee beverage contains 1 to 75% by weight of milk, 1 to 70% by weight of milk, 1 to 65% by weight of milk, 1 to 60% by weight of milk, 1 to 60% by weight of milk, 1 to 50% by weight of milk, 1 to 40% by weight of milk, 5 to 75% by weight of milk, 5 to 65% by weight of milk, 5 to 60% by weight of milk, 5 to 55% by weight of milk, 5 to 45% by weight of milk, % of milk, 5 to 40% by weight of milk, 10 to 75% by weight of milk, 10 to 65% by weight of milk, 10 to 60% by weight of milk, 10 to 55% by weight of milk, 10 to 50% by weight of milk, 10 to 45% by weight of milk, 10 to 40% by weight of milk, 15 to 75% by weight of milk, 15 to 65% by weight of milk, 15 to 60% by weight of milk, 15 to 55% by weight of milk, 15 to 50% by weight of milk, 15 to 45% by weight of milk, 15 to 40% by weight of milk, 20 to 75% by weight of milk, 20 to 65% by weight of milk, 20 to 60% by weight of milk, 20 to 55% by weight of milk, 20 to 50% by weight of milk, 20 to 45% by weight of milk, 20 to 40% by weight of milk, 25 to 75% by weight of milk, 25 to 65% by weight of milk, 25 to 60% by weight of milk, 25 to 55% by weight of milk, 25 to 50% by weight of milk, 25 to 45% by weight of milk, 25 to 40% by weight of milk, 30 to 75% by weight of milk, 30 to 65% by weight of milk, 30 to 60% by weight of milk, 30 to 55% by weight of milk, 30 to 50% by weight of milk, 30 to 45% by weight of milk, 30 to 40% by weight of milk, 35 to 75% by weight of milk, 35 to 65% by weight of milk, 35 to 60% by weight of milk, 35 to 55% by weight of milk, 35 to 50% by weight of milk, 35 to 45% by weight of milk, 35 to 40% by weight of milk, 40 to 75% by weight of milk, 40 to 65% by weight of milk, 40 to 60% by weight of milk, 40 to 55% by weight of milk, 40 to 50% by weight of milk, 40 to 45% by weight of milk, 40 to 40% by weight of milk, 45 to 75% by weight of milk, 45 to 65% by weight of milk, 45 to 60% by weight of milk, 45 to 55% by weight of milk, 45 to 50% by weight of milk, 45 to 45% by weight of milk, 45 to 40% by weight of milk, 50 to 75% by weight of milk, 50 to 65% by weight of milk, 50 to 60% by weight of milk, 50 to 55% by weight of milk, 50 to 50% by weight of milk, 50 to 45% by weight of milk, 50 to 40% by weight of milk, 55 to 75% by weight of milk, 55 to 65% by weight of milk, 55 to 60% by weight of milk, 55 to 55% by weight of milk, 55 to 50% by weight of milk, 55 to 45% by weight of milk, 55 to 40% by weight of milk, 60 to 75% by weight of milk, 60 to 65% by weight of milk, 60 to 60% by weight of milk, 60 to 55% by weight of milk, 60 to 50% by weight of milk, 60 to 45% by weight of milk, 60 to 40% by weight of milk, 65 to 75% by weight of milk, 65 to 65% by weight of milk, 65 to 60% by weight of milk, 65 to 55% by weight of milk, 65 to 50% by weight of milk, 65 to 45% by weight of milk, 65 to 40% by weight of milk, 70 to 75% by weight of milk, 70 to 65% by weight of milk, 70 to 60% by weight of milk, 70 to 55% by weight of milk, 70 to 50% by weight of milk, 70 to 45% by weight of milk, 70 to 40% by weight of milk, 75 to 75% by weight of milk, 75 to 65% by weight of milk, 75 to 60% by weight of milk, 75 to 55% by weight of milk, 75 to 50% by weight of milk, 75 to 45% by weight of milk, 75 to 40% by weight of milk. Ku, 10 to 75% by weight of milk, 10 to 65% by weight of milk, 10 to 55% by weight of milk , 10 to 45% by weight of milk, 15 to 55% by weight of milk, 15 to 45% by weight of milk, 20 to 55% by weight of milk, 20 to 45% by weight of milk, 25 to 55% by weight of milk, or 30 to 50% by weight of milk, and may preferably contain liquid milk. More preferably, The RTD coffee beverage contains 5 to 60% by weight of milk, 25 to 55% by weight of milk, or 3 0 to 50% by weight of milk, preferably liquid milk.

[0019] Preferably, the amount of the coffee component contained as coffee solids in the RTD coffee beverage is 0.2 to 5.0% by weight, 0.2 to 4.5% by weight, 0.2 to 4.0% by weight, 0.2 to 3 .5% by weight, 0.2 to 3.0% by weight, 0.2 to 2.5% by weight, 0.2 to 2.0% by weight, 0 .2 to 1.5% by weight, 0.4 to 5.0% by weight, 0.4 to 4.5% by weight, 0.4 to 4.0% by weight, 0.4 to 3.5% by weight, 0.4 to 3.0% by weight, 0.4 to 2.5% by weight, 0.4 to 2.0% by weight, 0.4 to 1.5% by weight, 0.6 to 5.0% by weight, 0.6 to 4.5% by weight, 0.6 to 4.0% by weight, 0.6 to 3.5% by weight, 0.6 to 3.0% by weight, 0.6 to 2.5 % by weight, 0.6 to 2.0% by weight, or 0.6 to 1.5% by weight. The coffee solids of the coffee component can be measured by determining the solids content of the coffee extract (including the coffee extract and / or the solution obtained by dissolving powdered coffee) as the raw material from the reading value (Brix value) of a saccharimeter at 20°C. Specifically, using a saccharimeter (RFM340+, manufactured by Bellingham + Stanley), the coffee extraction can be measured. (RFM340+, manufactured by Bellingham + Stanley) is used to perform the coffee extraction Measure the reading value (Brix value) of the refractometer for the extract, and multiply it by the amount (g) of the coffee extract, and then the solid content (g) of the coffee in the composition can be calculated. After that, the solid content (g) of the coffee in the composition can be calculated.

[0020] The inventors have studied the processing methods for both white coffee beverages (i.e., containing milk as in the first and second aspects) and black coffee beverages (i.e., without milk), and understand that it is not necessary to include the homogenization step of black coffee in the method to reduce foaming. Furthermore, the inventors have observed with surprise that the optimal temperature in the mixing and filling steps of black coffee is significantly different from that used for white coffee. For this reason, in the third aspect of the present invention, there is provided a process for manufacturing a ready-to-drink (RTD) black coffee beverage contained in a positive pressure container, (a) mixing a coffee component and one or more other beverage components in water at a temperature of about 10°C to about 30°C to obtain a beverage mixture; (b) filling the beverage mixture into a positive pressure container at a temperature of about 10°C to about 30°C under conditions where positive pressure is applied. In the fourth aspect, there is provided a ready-to-drink (RTD) coffee beverage obtained or obtainable by the process of the third aspect.

[0021] It will be understood that the black coffee beverage produced by the method of the third aspect does not contain milk. Preferably, no heating step is applied after step (b).

[0022]

[0023]

[0024]

[0025] ​​​​​​​​​ Preferably, the temperature used in step (a) is in the range of about 12°C to about 28°C, more preferably in the range of about 15°C to about 25°C, and most preferably in the range of about 18°C to about 22°C.

[0026] Preferably, the temperature used in step (b) is in the range of about 12°C to about 28°C, more preferably in the range of about 15°C to about 25°C, and most preferably in the range of about 18°C to about 22°C.

[0027] Preferably, the temperatures used in steps (a) and (b) are substantially the same. Thus, preferably, the temperatures used in steps (a) and (b) are in the range of about 15°C to about 25 °C, and most preferably in the range of about 18°C to about 22°C.

[0028] Preferably, the coffee component used in the process of the first or third aspect is selected from coffee extract, soluble coffee, or ground coffee beans. Preferably, the coffee component is not derived from a coffee concentrate. Preferably, the coffee component is not derived from a coffee raw material containing endogenous carbon dioxide.

[0029] Preferably, the other beverage components used in the process of the first or third aspect can be selected from the group consisting of an emulsifier, sugar, a pH adjuster, a flavoring, and liquid milk. Preferably, the other components preferably do not contain an antifoaming agent having a hydrophilic-lipophilic balance ( HLB) of less than 10, more preferably less than 5.

[0030] In addition to the first to fourth aspects of the present invention described above, the inventors have developed various formulations A, B, C, and D described herein that do not cause excessive foaming when released from a positive pressure container. A new ready-to-drink (RTD) coffee beverage composition was also developed.

[0031] Accordingly, according to a fifth aspect of the present invention, there is provided a ready-to-drink (RTD) coffee beverage product containing a beverage composition disposed within a container and maintained under a positive internal pressure, wherein the beverage composition comprises a flavor component and an emulsifier having a hydrophilic-lipophilic balance (HLB) greater than 10.

[0032] Furthermore, in a sixth aspect of the present invention, there is provided a method for preparing a ready-to-drink (RTD) coffee beverage product, comprising: (i) introducing into a container a composition that is a beverage composition and comprises a flavor component and an emulsifier having a hydrophilic-lipophilic balance (HLB) greater than 10; and (ii) maintaining the composition under a positive internal pressure, thereby preparing the beverage product.

[0033] Advantageously, an emulsifier having an HLB greater than 10 reduces foaming of the coffee beverage composition when the container is opened by a consumer and the pressure is released from the container. Advantageously and preferably, the coffee beverage composition does not contain an anti-foaming agent or a chemical stabilizer for reducing foaming when the pressure is released. Thus, the taste of the beverage composition is significantly improved compared to a coffee beverage containing such an anti-foaming agent or chemical stabilizer (and is a "less chemical" or non-artificial taste). Thus, when the container is opened and the pressure is released, the risk of ejection or foaming of the beverage composition on the consumer is much less. This is because the beverage composition is provided at a high temperature, and foaming can cause burns to the consumer. ​​​​​​​​​​​​​This is particularly important when it is being consumed or has been consumed. Another advantage of the beverage composition of the present invention not containing an antifoaming agent or a chemical stabilizer is that, as a result, there is no need for a description of the antifoaming agent or the chemical stabilizer on the beverage product label, which may otherwise deter consumers, that is, the so-called use of a "clean label" becomes possible. The hydrophilic-lipophilic balance (HLB) of a surfactant or an emulsifier is a measure of the degree of hydrophilicity or lipophilicity, which is determined by calculating the values of different parts of the molecule. It will be understood that an emulsifier preferably has a hydrophilic-lipophilic balance (HLB) greater than 11, 12, or 13. Preferably, the emulsifier has an HLB greater than 14. Most preferably, the emulsifier has an HLB greater than 15, even more preferably greater than 16 or 17. Preferably, the emulsifier is an ester of a fatty acid, preferably palmitic acid. Preferably, the emulsifier is a sucrose ester of a fatty acid, preferably palmitic acid.

[0034] Preferably, the beverage composition does not contain an antifoaming agent or a chemical stabilizer having a hydrophilic-lipophilic balance (HLB) of less than 10, 8, 6, 5, 4, or 3. Preferably, the composition does not contain an antifoaming agent or a chemical stabilizer having an HLB of about 1, 2, or 3. Preferably, the beverage composition does not contain an antifoaming agent or a chemical stabilizer selected from the group consisting of hydrophilic colloids, modified starch, pectin, carrageenan, inulin, silicone, and sodium carboxymethylcellulose (CMCO). Preferably, the beverage composition does not contain xanthan, gum arabic

[0035]

[0036] ​​​​​​​​​​​​​It does not contain a hydrophilic colloid selected from the group consisting of gum and acacia gum.

[0037] Preferably, the flavor component of coffee is derived from the Coffea genus. Therefore in one preferred embodiment, the flavor component is a plant of the Coffea genus , preferably Coffea arabica, or Coffea robusta or Coffea canephora from plant material or extracts, i.e. coffee, and thus the beverage product is a ready-to-drink (RTD) coffee beverage . The coffee beverage composition may contain caffeine. Preferably, the beverage composition contains about 15 mg to 75 mg of caffeine per 100 g of the beverage composition. Alternatively, the coffee beverage composition may not contain caffeine. The coffee beverage composition may be decaffeinated . For example, caffeine may be removed from any of the aforementioned plants . Alternatively, to reduce or remove the caffeine content to undetectable levels , for example, such plants may be bred by selecting breeding and / or by mutation.

[0038] In one embodiment, the coffee flavor component is derived from grains, seeds, or beans of the Coffea genus. The plant material may include raw coffee beans or seeds. The seeds or beans can be processed and roasted. It is preferable to grind the seeds or beans before use. However, in the most preferred embodiment, the flavor component is a coffee extract or coffee powder. It is derived from. Advantageously, the use of coffee extract or powder means that there is less endogenous carbon dioxide trapped in the coffee raw material, thereby reducing the risk of foaming during the manufacturing process of the beverage product of the first aspect. In particular, when the components are mixed or blended together, foaming is reduced or prevented. If the particulate size of the flavor component is too large, there is a risk of insoluble solids remaining in the resulting beverage composition, and if the particulate size is too small, there is a risk of "powder dancing", i.e., the powder dancing in the air. Therefore, preferably, the flavor component is a low particulate substance and thus dissolves easily. The average particle size is preferably about 0.1 - 10 m m, more preferably about 0.2 - 5 mm, and most preferably about 0.5 - 2 mm.

[0039] If the particulate size of the flavor component is too large, there is a risk of insoluble solids remaining in the resulting beverage composition, and if the particulate size is too small, there is a risk of "powder dancing", i.e., the powder dancing in the air. Therefore, preferably, the flavor component is a low particulate substance and thus dissolves easily. The average particle size is preferably about 0.1 - 10 m m, more preferably about 0.2 - 5 mm, and most preferably about 0.5 - 2 mm. m, more preferably about 0.2 - 5 mm, and most preferably about 0.5 - 2 mm. m, more preferably about 0.2 - 5 mm, and most preferably about 0.5 - 2 mm.

[0040] Preferably, the flavor component is soluble. Preferably, after being dissolved, the flavor component does not cause precipitation or turbidity. Preferably, the flavor component is difficult to sediment and precipitate and is soluble in nature. Any precipitate preferably has a volume of less than 5% (v / v), more preferably less than 2% (v / v), and most preferably less than 1% (v / v). The turbidity of the beverage may be measured using a turbidimeter ( measured in NTU units). Therefore, when milk is not included, the turbidity of the beverage may be less than 100 NTU, preferably less than 50 NTU, more preferably less than 10 NT U. When milk is included, the turbidity of the beverage may be less than 5000 NTU, preferably less than 2000 NTU.

[0041] The beverage composition can be provided to consumers in different temperature ranges. Therefore, when the container is opened The beverage composition in the container when the pressure is released may be cold, low temperature, warm or hot. For example, in one embodiment, the temperature of the beverage composition may be In particular, the temperature may be less than 20°C, or less than 15°C, or less than 10°C, or less than 7°C. The temperature of the composition is higher than 0°C, higher than 2°C, or higher than 4°C. The temperature of the beverage composition is between 0°C and 20°C, or between 2°C and 10°C, or between 3°C and The most preferred temperature of the beverage composition is about 5°C.

[0042] However, in a preferred embodiment, the temperature of the beverage composition is adjusted when the container is opened. It may be less than 65°C, or less than 60°C, or less than 58°C, or less than 55°C. The temperature of the composition is greater than 40°C, greater than 45°C, or greater than 50°C. The temperature of the beverage composition may be between 42°C and 63°C, or between 45°C and 60°C, or The temperature may be between 50° C. and 55° C. The most preferred temperature of the beverage composition is about 53° C.

[0043] The vessel may comprise or consist essentially of steel, except that Preferably, the container comprises or is substantially made of aluminum. The thickness of the container may be about 0.1 mm to 0.2 mm. The inner surface of the container may be coated with an inner coating. The inner surface of the plate may contain a paint or may be coated with an internal paint.

[0044] Before the pressure is released, the internal pressure of the container is positive and is about 0.05 to about 10 kg / cm 2 Between , or about 0.10 to about 7 kg / cm 2 Between about 0.20 and about 5 kg / cm 2 Between or from about 0.25 to about 3 kg / cm 2 It may be between. Preferably, the internal pressure of the container under positive pressure is before the pressure is released, between 0.30 and about 1.1 kg / cm 2 It will be understood that when the container is opened, it will come into equilibrium with the atmospheric pressure.

[0045] As described in the examples, the inventors have prepared several formulations of the beverage composition according to the present invention (herein referred to as formulations A - D and F). In one embodiment, the beverage composition is - 30 to 99% by weight of water, and - 0.1 to 5.0% by weight of a coffee flavor component, and - 0.01 to 1.0% by weight of an emulsifier.

[0046] In another embodiment, the beverage composition is - 30 to 99.4% by weight of water, and - 0.1 to 5.0% by weight of a coffee flavor component, and - 0.01 to 1.0% by weight of an emulsifier.

[0047] The composition may contain 0.01 to 0.75% by weight of an emulsifier, or 0.01 to 0.50% by weight of an emulsifier, or 0.01 to 0.4% by weight of an emulsifier, or 0.01 to 0.3% by weight of an emulsifier, or 0.01 to 0.2% by weight of an emulsifier. The composition may contain 0.02 to 1.0% by weight of an emulsifier, or 0.05 to 0.75% by weight of an emulsifier, or 0.075 to 0.5% by weight of an emulsifier, or 0.09 to 0.3% by weight of an emulsifier. Preferably, the composition contains about 0.1% by weight of an emulsifier. Preferably, the emulsifier is an ester of a fatty acid, preferably palmitic acid. Preferably, the emulsifier is a sucrose ester of a fatty acid, preferably palmitic acid.

[0048] The composition may contain 40 to 99% by weight of water, or 45 to 98% by weight of water, or 50 to 75% by weight of water, or 52 to 70% by weight of water, or 55 to 65% by weight of water. In one embodiment, the composition may contain 30 to 80% by weight of water, or 40 to 75% by weight of water, or 45 to 73% by weight of water, or 50 to 70% by weight of water.

[0049] The composition may contain 0.1 to 4.0% by weight of a flavor component, or 0.1 to 3.0% by weight of a flavor component, or 0.1 to 2.0% by weight of a flavor component. The composition may contain 0.5 to 3.0% by weight of a flavor component, or 0.75 to 2.0% by weight of a flavor component, or 1.0 to 1.5% by weight of a flavor component. The composition may contain 1.0 to 2.0% by weight of a flavor component.

[0050] Preferably, the flavor component is dissolved in water.

[0051] Preferably, the flavor component is a coffee component. It will be understood that the "coffee component" can refer to a solution containing components derived from coffee beans, which is mainly a coffee extract, that is, a solution obtained by extracting roasted and ground coffee beans using hot water or cold water. The coffee component may also include a coffee solution prepared with an appropriate amount of hot water or cold water from a concentrated coffee extract, soluble coffee obtained by drying the coffee extract, etc. Most preferably, the coffee component is a coffee extract.

[0052] Preferably, the amount of the coffee component contained as coffee solids in the composition is 0.2 to 5.0% by weight, 0.2 to 4.5% by weight, 0.2 to 4.0% by weight, 0.2 to 3.5% by weight, 0.2 to 3.0% by weight, 0.2 to 2.5% by weight, 0.2 to 2.0% by weight, 0.2 to 1.5 % by weight, 0.4 to 5.0% by weight, 0.4 to 4.5% by weight, 0.4 to 4.0% by weight, 0.4 to 3.5% by weight, 0.4 to 3.0% by weight, 0.4 to 2.5% by weight, 0.4 to 2.0% by weight , 0.4 to 1.5% by weight, 0.6 to 5.0% by weight, 0.6 to 4.5% by weight, 0.6 to 4. 0% by weight, 0.6 to 3.5% by weight, 0.6 to 3.0% by weight, 0.6 to 2.5% by weight, 0. 6 to 2.0% by weight, or may be 0.6 to 1.5% by weight. The coffee solids of the coffee component can be measured by determining the solid content of the coffee extract (including the coffee extract and / or a solution in which powdered coffee is dissolved) from the reading (Brix value) of a saccharimeter at 20°C as the raw material. Specifically, using a saccharimeter (RFM34 0+, manufactured by Bellingham + Stanley), the reading (Brix value) of the saccharimeter of the coffee extract can be measured, and after multiplying by the amount (g) of the coffee extract, the solid content (g) of the coffee in the composition can be calculated.

[0053]

[0054] The beverage composition can be white (i.e., containing a milk component) or black (i.e., not necessarily containing a milk component).

[0054] The "milk component" can refer to a component added to a coffee beverage to impart the flavor or mouthfeel of milk, and is mainly understood to include any milk, dairy product, or non-dairy product or substitute. By way of example, the milk component can include raw milk, cow's milk, special milk, partially skimmed milk, skim milk, semi-skimmed milk, processed milk, milk beverages, etc. Suitable milk ​​​The product may include cream, concentrated whey, concentrated milk, concentrated skim milk, sugar-free condensed milk , sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder , buttermilk powder, modified milk powder, etc. From the perspective of flavor, it is preferred to use milk . Fermented milk or lactic acid bacteria beverages can also be used in powder form. Suitable non-dairy alternatives may include any plant-derived milk, such as soy milk, coconut milk, almond milk , cashew milk, macadamia, rice milk, hemp milk, flax milk , or oat milk.

[0055] However, most preferably, the milk is liquid milk. Preferably, the milk is not powdered milk .

[0056] Therefore, the composition may contain 0 to 60% by weight of milk, or 0 to 50% by weight of milk, or 0 to 40% by weight of milk, preferably liquid milk. Preferably, the composition contains 5 to 60% by weight of milk, or 25 to 55% by weight of milk, or 30 to 50% by weight of milk, preferably liquid milk.

[0057] The milk can be whole milk, semi-skimmed milk, or skim milk. The milk can contain fat . It will be understood that "skim milk" is milk from which milk fat has been removed from whole milk, and "whole milk" is milk from which no fat has been removed. "Semi-skimmed milk" means milk from which at least a part of the milk fat has been removed from whole milk.

[0058] The composition may contain 0 to 50% by weight of whole milk, or 0 to 48% by weight of whole milk, or 0 to 45% % whole milk, or 0 to 20% by weight of whole milk, or 0 to 10% by weight of whole milk, or 0 to 5% by weight of whole milk may be included. The composition may include 25 to 55% by weight of whole milk, or 30 to 50% by weight of whole milk, or 35 to 45% by weight of whole milk. The composition may include 0 to 50% by weight of skim milk, or 0 to 45% by weight of skim milk, or 0 to 35% by weight of skim milk. The composition may include 25 to 55% by weight of skim milk, or 30 to 50% by weight of skim milk, or 35 to 45% by weight of skim milk.

[0059] The composition may include 0 to 50% by weight of semi-skim milk, or 0 to 45% by weight of semi-skim milk, or 0 to 35% by weight of semi-skim milk. The composition may include 25 to 55% by weight of semi-skim milk, or 30 to 50% by weight of semi-skim milk, or 35 to 45% by weight of semi-skim milk.

[0060] The beverage composition may include sodium caseinate (i.e., milk protein). The beverage composition preferably includes a pH adjuster such as sodium bicarbonate. Preferably, the beverage composition includes 0.01 to 0.5% by weight of the pH adjuster, or 0.05 to 0.3% by weight of the pH adjuster, or 0.08 to 0.2% by weight of the pH adjuster, or 0.1 to 0.15% by weight of the pH adjuster. The composition may include 0.05 to 0.5% by weight of the pH adjuster, or 0.08 to 0.3% by weight of the pH adjuster, or 0.1 to 0.2% by weight of the pH adjuster.

[0061]

[0062] The pH of the beverage is about 2 to 9, preferably 2 to 8, more preferably 2 to 7. For acidic beverages The pH of the beverage is about 2 to 9, preferably 2 to 8, more preferably 2 to 7. For acidic beverages ​​​​​​​​​​​In this case, a pH of about 2 to less than 4.6 is preferred, and in the case of a weakly acidic beverage, a pH of 4.6 or higher and less than pH 7 is preferred. is preferred.

[0063] The beverage composition may contain sugar. The composition may contain 0 to 10% by weight of sugar, or 2 to 6% by weight of sugar, or 3 to 5% by weight of sugar. % of sugar, or 3 to 5% by weight of sugar.

[0064] The beverage composition may contain additional flavoring agents. The composition may contain 0.01 to 5% by weight of flavoring agents, or 0.05 to 2% by weight of flavoring agents, or 0.10 to 1.0% by weight of flavoring agents. agents, or 0.05 to 2% by weight of flavoring agents, or 0.10 to 1.0% by weight of flavoring agents. In any embodiment, the flavor component or flavoring agent may include a water-soluble flavor, an oil-soluble flavor, an emulsion flavor, or a powder flavor. The flavor may include an aromatic flavor, for example , a coffee flavoring, a milk flavoring, etc. can include coffee flavorings such as coffee flavorings or milk flavorings.

[0065] Thus, in the most preferred embodiment, a ready-to-drink (RTD) beverage product is a coffee beverage containing a coffee composition disposed in a positive pressure container, and the coffee composition includes a coffee flavor, preferably a liquid coffee extract and / or powdered soluble coffee and an emulsifier having a hydrophilic-lipophilic balance (HLB) greater than 10, optionally a sucrose ester of a fatty acid and optionally liquid milk.

[0066] Thus, in the seventh aspect, - 30 to 99.4% by weight of water, - 0.5 to 5.0% by weight of coffee components, - 0.01 to 0.5% by weight of an emulsifier, optionally a sucrose ester of a fatty acid, preferably palmitic acid, and optionally 0 to 50% by weight of liquid milk, to provide a ready-to-drink (RTD) coffee composition.

[0067] In one embodiment, a ready-to-drink (RTD) coffee composition comprises - 30 to 99% by weight of water, and - 0.5 to 5.0% by weight of a coffee component, and - 0.01 to 0.5% by weight of an emulsifier, optionally a fatty acid, preferably palmitic acid, sucrose ester, and - optionally 0 to 50% by weight of a liquid milk.

[0068] In another embodiment, a ready-to-drink (RTD) coffee composition comprises - 99 to 99.4% by weight of water, and - 0.5 to 5.0% by weight of a coffee component, and - 0.01 to 0.5% by weight of an emulsifier, optionally a fatty acid, preferably palmitic acid, sucrose ester, optionally 0 to 50% by weight of a liquid milk.

[0069] Preferably, the RTD coffee composition of the seventh aspect comprises water, a coffee component, an emulsifier, and milk as defined in the previous aspect.

[0070] Preferably, the composition comprises 0 to 40% by weight of a liquid milk. Preferably, the composition comprises 5 to 50% by weight of a liquid milk, or 25 to 50% by weight of a liquid milk, or 30 to 50% by weight of a liquid milk.

[0071] The milk can be whole milk, semi-skimmed milk, or skimmed milk.

[0072] Most preferably, the RTD coffee composition - 30 to 99% by weight of water, and - 0.5 to 2.0% by weight of a coffee component, and - 0.05 to 0.5% by weight of an emulsifier, or 0.05 to 0.3% by weight of an emulsifier, optionally Sucrose esters of fatty acids, preferably palmitic acid, and - Optionally, 0 to 50% by weight of liquid whole milk, 0 to 50% by weight of liquid semi-skimmed milk, and / or 0 to 50% by weight of liquid skimmed milk.

[0073] Most preferably, the RTD coffee composition - 30 to 99% by weight of water, and - 0.8 to 1.2% by weight of coffee component, and - 0.08 to 0.15% by weight of an emulsifier, optionally sucrose esters of fatty acids, preferably palmitic acid, and - Optionally, 0 to 50% by weight of liquid whole milk, 0 to 50% by weight of liquid semi-skimmed milk, and / or 0 to 50% by weight of liquid skimmed milk.

[0074] The composition may contain 0 to 50% by weight of whole milk, or 0 to 48% by weight of whole milk, or 0 to 45% by weight of whole milk, or 0 to 20% by weight of whole milk, or 0 to 10% by weight of whole milk, or 0 to 5% by weight of whole milk. The composition may contain 25 to 50% by weight of whole milk, or 30 to 50% by weight of whole milk, or 35 to 45% by weight of whole milk.

[0075] The composition may contain 0 to 50% by weight of skimmed milk, or 0 to 45% by weight of skimmed milk, or 0 to 35% by weight of skimmed milk. The composition may contain 25 to 50% by weight of skimmed milk, or 30 to 50% by weight of skimmed milk, or 35 to 45% by weight of skimmed milk.

[0076] The composition may contain 0 to 50% by weight of semi-skimmed milk, or 0 to 45% by weight of semi-skimmed milk, or 0 to 35% by weight of semi-skimmed milk. The composition may contain 25 to 50% by weight %, semi-skimmed milk, or 30 to 50% by weight of semi-skimmed milk, or 35 to 45 % may contain semi-skimmed milk.

[0077] The composition of the seventh aspect is introduced into a container and then subjected to an internal pressure that is a positive pressure to produce a beverage product of the fifth It will be understood that the aspect can be produced.

[0078] All features described in this specification (including the appended claims, abstract, and drawings), and or all steps of any method or process thus disclosed, may be combined in any combination with any of the above aspects, except combinations in which at least some of such features and / or steps are mutually exclusive.

[0079] Features disclosed in the previous specification, the following claims or the appended drawings, in those specific forms, or by means for performing the disclosed functions, or methods or processes for obtaining the disclosed results, can be used, as appropriate, separately or in any combination of such features, to implement the present invention in its various forms.

[0080] The present invention has been described in conjunction with the exemplary embodiments described herein. However, given the present disclosure, many equivalent modifications and variations will be apparent to those skilled in the art. Accordingly, the above exemplary embodiments of the present invention are considered to be illustrative and not limiting. Various changes to the described embodiments can be made without departing from the spirit and scope of the present invention.

[0081] To avoid misunderstanding, any theoretical explanations provided in this specification are for improving the reader's understanding. ​​​​​​It is provided for the purpose of causing. The inventors do not wish to be restricted by any of these theoretical explanations. to do so.

[0082] Any section headings used in this specification are for organizational purposes only and should not be construed as limiting the subject matter being described.

[0083] Throughout this specification, including the following claims, unless the context requires otherwise, the words “comprise” and “include” and variations such as “comprises,” “comprising,” and “including” are to be interpreted as indicating the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps. It will be understood to mean.

[0084] When used in this specification and the appended claims, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. Ranges may be expressed herein as from “about” a particular value and / or to “about” another particular value. When such a range is expressed, another embodiment includes from the particular value and / or to the other particular value. Similarly, when values are expressed using the antecedent “about,” it will be understood that another embodiment is formed by the particular value. The term “about” associated with a numerical value is optional and means, for example, + / −10%.

[0085] ​​​​​​​​​​​For a better understanding of the present invention and how embodiments of the present invention may be implemented For purposes of illustration, reference is now made, by way of example, to the accompanying drawings

Brief Description of the Drawings

[0086]

Figure 1

Figure 2

Examples

[0087] [Example 1] Production of Canned Ready-to-Drink (RTD) Coffee Referring to FIG. 1, the inventors have developed various novel ready-to-drink (RTD) coffee beverage formulations, designated herein as Formulations A-D These formulations are intended to be packaged for consumers in containers 4 subjected to a slightly positive pressure 6 Containers 4, such as aluminum cans 4, have an opener 8, for example a pull ring, which, when opened, releases the pressure 6 within the can 4 and thereafter the pressure returns to normal atmospheric pressure. Formulations A, B, C and D of the beverage 2 are designed not to foam or spurt out of the can 4 after being shaken which is particularly important when the beverage 2 is provided warm or hot. Table 1 summarizes the respective formulations of Embodiments A-D of the coffee beverage 2 and are designed not to foam or spurt out of the can 4 after being shaken, which is particularly important when the beverage 2 is provided warm or hot. Table 1 summarizes the respective formulations of Embodiments A-D of the coffee beverage 2 which is particularly important when the beverage 2 is provided warm or hot. Table 1 summarizes the respective formulations of Embodiments A-D of the coffee beverage 2 Table 1 summarizes the respective formulations of Embodiments A-D of the coffee beverage 2

[0088]

Table 1

[0089]

Table 2

[0090] Referring now to Table 2, a flowchart of process 10 for manufacturing an RTD coffee product contained in can 4 is shown.

[0091] First, referring to FIG. 2, coffee extract 12 having high solubility (i.e., few particles) and / or coffee powder 14 is dissolved 16 in water. Using coffee extract 12 or powder 14 as the coffee component in the beverage is intended to result in less carbon dioxide trapped in the coffee raw material, thereby reducing the risk of foaming during manufacturing process 10.

[0092] Second, optionally, sugar 18 and sodium bicarbonate 20 are dissolved 22 in water. Sodium bicarbonate (or baking soda) functions as an acidity regulator. Formulations A and B contain sugar, while formulations C and D do not. The pH of the beverage is about 2 to 7. For acidic beverages, the pH is about 2 to 4.6, and for other beverages, the pH is about 4.6 to 7.

[0093] Third, an emulsifier 24 (e.g., a sucrose ester of a fatty acid such as palmitic acid) is dissolved 26 in water. The emulsifier has a hydrophilic - lipophilic balance (HLB) greater than 14, thus assisting in stabilizing the resulting mixture. For the calculation of HLB, see Griffin in “Classification of Surface - Active Agents by 'HLB'” (1949), Journal of the Society of Cosmetic Chemists, 1 (5): 311 - 26, and “Calculation of HLB Values of Non - Ionic ​​​​​​​​​​​​​ Surfactants” (1954), Journal of the Society of Cosmetic Chemists, 5 (4): 249-5 6, also Davies in “A quantitative kinetic theory of emulsion type, I. Physical chemistry of the emulsifying agent” (1957), Gas / Liquid and Liquid / Liquid Inter face, Proceedings of the International Congress of Surface Activity, pp. 426-38 It is described in.

[0094] Optionally, milk 28 and flavorings 30 may be added to the resulting coffee solution 32. Formulas A, B and C contain milk, but formula D does not. stomach.

[0095] The coffee solution 32 is then fed to a mixing tank 34 where the ingredients are mixed together. As shown in FIG. 2, for formulas A, B and C containing milk ingredient 28, the solution was dissolved in water for several seconds. It is heated to a temperature of about 65-75°C for a short time (1-10 seconds). The optimum temperature is about 70°C. In the case of blend D, which does not contain any milk, the temperature during mixing is about 10 to 30°C. The optimum temperature is about 20°C. After the mixing step, the formulation is heated or cooled. Instead, the temperatures of Formulations A, B, and C are A gradual natural cooling is allowed between homogenization and filling as described below.

[0096] Blends A, B, and C (including milk 28) are then fed into homogenizer 36. Then, at a temperature of about 60 to 70 °C for several seconds (1 to 10 seconds), complete mixing of various components is carried out to obtain the final coffee blend 2. The optimal temperature is about 70 °C. However, Blend D (without milk 28) does not need to proceed to the homogenizer 36 because there is no milk 28, so it does not proceed to the homogenizer 36. For all four blends A - D, there is no heating or cooling step after homogenization. Once fully mixed, the coffee blend 2 is then transferred to the filling station 38, where the cans 4 are filled with the appropriate amount of beverage 2 and sealed. For blends A, B, and C, filling is carried out at a temperature of about 50 - 65 °C for several seconds (1 to 10 seconds). The optimal temperature is about 60

[0097] °C. However, for blend D, filling is carried out at a temperature of about 10 - 30 °C for several seconds (1 to 10 seconds). The optimal temperature is about 20 °C. During filling, liquid nitrogen is introduced into the cans 4, and then the lid 40 is placed on the top of the can 4 and tightened in place. The cans 4 may be made of steel, but aluminum is preferred . The inner surface of the can 4 is coated with an inner surface paint. The internal pressure 6, which is a positive pressure inside the sealed can 4, is about 0.3 - 1.1 kg / cm

[0098] . Then, the filled and pressurized cans 4 are transferred to the can retort 42, and then sterilized at a high temperature (about 116 - 130 °C) for about 3 - 25 minutes. After the filling step, the blend is not subjected to a heating or an active cooling step. Instead, the temperatures of blends A, B, C, and D naturally cool gradually after filling. 2 is.

[0099] Then, the filled and pressurized cans 4 are transferred to the can retort 42, and then sterilized at a high temperature (about 116 - 130 °C) for about 3 - 25 minutes. After the filling step, the blend is not subjected to a heating or an active cooling step. Instead, the temperatures of blends A, B, C, and D are gradually cooled naturally after filling.

[0100] This now prepares the product 2 for shipping to retailers and consumers. In some embodiments the beverage product 4 may be sold at a low temperature and can therefore be refrigerated at about 5°C. However, in other embodiments, the beverage product 4 is sold at a high temperature and is therefore heated within an oven and maintained at about 53°C.

[0101] Conclusion The inventors have developed a novel method for preparing RTD coffee beverages. By carefully selecting the temperatures used at each step of the process, the risk of foaming, which can negatively affect the speed and efficiency of the process, is reduced. This is particularly true for the mixing, homogenization (when used for compounds A, B, and C), and filling steps of the method. Furthermore, the inventors have created various novel RTD beverage formulations based on coffee extracts or coffee powders with low insoluble solids content, coffee flavorings derived from either, and emulsifiers with an HLB greater than 10. The beverages may or may not contain liquid milk, but do not contain any powdered milk that suppresses foaming upon mixing of the ingredients and / or after opening the can.

[0102] An advantage of the RTD beverage formulation 2 sold in the positive pressure can 4 described herein is that it does not contain any of the compounds or chemicals conventionally used as defoamers, such as carrageenan, silicone, xanthan gum, sodium carboxymethyl cellulose (CMCO). Such defoamers tend to have a hydrophilic-lipophilic balance (HLB) of about 1-3, whereas in the RTD formulations of the present invention, the emulsifiers have an HLB greater than 10. Thus, the taste of beverage formulation 2 is significantly improved (less "chemical" in nature); When the can 4 is opened and the headspace pressure 6 is released, the consumer (and his / her clothes) This is because there is much less risk of eruptions or foaming on the surface of the product, which can cause consumers to feel uncomfortable due to foaming. If the beverage is sold hot or hot, it may cause burns. Another advantage of not including known defoamers in the formulation is that, as a result, The absence of the need to list defoamers on product labels, which may discourage consumers, The aim of this initiative is to help manufacturers achieve the so-called "clean label" by Furthermore, the use of coffee extract 12 or powder 14 as the primary coffee ingredient is Less carbon dioxide is trapped in the raw materials, which reduces foaming during the manufacturing process. This means that the risk of

[0103] Example 2: Preparation and evaluation of RTD coffee beverages of formulations A-F in positive pressure containers (1) Preparation Coffee solutions of formulations A-F were prepared according to the recipes shown in Table 3.

[0104] [Table 3]

[0105] For formulas A, B, C, and E containing milk, pour water into the mixing tank and heat to 70°C. After heating to 100° C., the coffee extract and / or coffee grounds (coffee extract or coffee powder) are - 100% Arabica coffee powder, liquid milk (pasteurized milk), sugar (granulated milk) Granulated sucrose (Cristalco) and an acidity regulator (sodium bicarbonate) sodium, manufactured by Bicarfood) and an emulsifier (sucrose ester of palmitic acid, a fatty acid , HLB16, Mitsubishi Chemical Foods Cooper ation) and flavoring (coffee flavoring) were dissolved separately in water to prepare compounds A, B, and C. , and E coffee solutions were obtained.

[0106] For formulas D and F which do not contain milk, add water to the mixing tank at ambient temperature (20°C). After pouring into the coffee extract and / or coffee grounds (coffee extract or coffee Coffee powder, 100% Arabica coffee, and acidity regulators (sodium bicarbonate, Bicarfo od) and were dissolved separately in water to obtain coffee solutions of formulations D and F.

[0107] The coffee solids content of the coffee components is the reading (Brix value) of a sugar refractometer at 20°C. From the raw material coffee extract (dissolving coffee extract and / or powdered coffee) The solids content of the sugar solution was measured by measuring the refractive index of the sugar solution. Using a meter (RFM340+, Bellingham+Stanley), Measure the Brix reading of the extract using a sugar refractometer and calculate the amount of coffee extract (g). After multiplication, the solids content of the coffee (g) was calculated.

[0108] The coffee solutions of blends A, B, C, and E were then fed into a homogenizer, where The various ingredients are thoroughly mixed without heating for a few seconds (1-10 seconds) at a temperature of 65°C. The final coffee formulations were obtained. Coffee solutions of formulations D and F without milk Since the homogenizer did not need to be fed because it did not contain milk, It was not supplied to the homogenizer. For all of Formulations A to F, there was no heating or cooling after homogenization. There was no step.

[0109] Once fully mixed, the final coffee formulation was transferred to a filling station where it was filled into containers ( aluminum cans) with the appropriate amount of beverage (coffee formulation) and crimped. For Formulations A , B, C, and E, filling was carried out at a temperature of approximately 60°C without heating for a few seconds (1 - 10 seconds) . For Formulations D and F, filling was carried out at a temperature of approximately 20°C without heating for a few seconds (1 - 10 seconds).

[0110] During filling, liquid nitrogen was introduced into the cans, and then the lids were placed on top of the cans and crimped in place. The internal pressure, which was a positive pressure inside the sealed cans, was approximately 0.7 kg / cm 2 .

[0111] Next, the filled and pressurized cans were transferred to a canning retort and then sterilized at a high temperature (approximately 124 - 1 25°C) for approximately 15 minutes (with milk) or approximately 5 minutes (without milk) to obtain an RTD coffee beverage. After the filling step, the formulation was not subjected to a heating or active cooling step. Instead, the temperature of Formulations A - F gradually cooled naturally after filling.

[0112] (2) Evaluation The RTD coffee beverages of Formulations A - F in the positive pressure containers obtained in step (1) above were evaluated by the method described below. For comparison, a commercially available canned coffee product (Commercially available Product G) containing the following ingredients was also evaluated.

[0113] [Table 4]

[0114] <Evaluation of Foaming> The evaluation of foaming in ready-to-drink (RTD) coffee beverages of formulations A to F contained in a positive pressure container was carried out at two different temperatures (ambient temperature 21 °C and 55 °C). Before each evaluation, the RTD coffee beverage was stored overnight in a thermostatic chamber maintained at 21 °C or 55 °C. Before opening the can, each can was slowly turned upside down vertically 5 times.

[0115] The evaluation criteria for foaming of each product are as follows. +++ Foam comes out of the can and spreads widely ++ Foam comes out of the can but does not spread + Foam does not come out of the can - No foaming

[0116] <Results> The results of the evaluation were summarized in Table 5 below.

[0117]

Table 5

[0118] Based on the above results, among the RTD coffee beverages contained in the positive pressure container, in the beverages of formulation E and commercially available product G, foam came out of the can and spread widely at both 21 °C and 55 °C. The foaming of the beverages of formulations A and F was particularly less than that of the other beverages tested .

[0119] Exemplary embodiments The present invention includes the following list of exemplary embodiments.

[0120] 1. A process for manufacturing a ready-to-drink (RTD) coffee beverage contained in a positive pressure container wherein, (a) A coffee component, milk, and optionally other beverage components are combined at a temperature of about 60 °C to about 80 °C Mixing in water to obtain a beverage mixture; (b) Homogenizing the beverage mixture at a temperature of about 60°C to about 80°C to obtain a homogenized beverage mixture ; and (c) Filling the homogenized beverage mixture into a positive pressure container at a temperature of about 50°C to about 65°C under conditions where positive pressure is applied. A process comprising these steps.

[0121] 2. The process according to embodiment 1, wherein no heating step is applied after step (b) and before step (c), and / or no heating step is applied after step (c).

[0122] 3. The process according to embodiment 1 or 2, wherein the temperature used in step (a) is in the range of about 65°C to about 75°C, or in the range of about 68°C to about 73°C, or in the range of about 69°C to about 71°C.

[0123] 4. The process according to any one of embodiments 1 to 3, wherein the temperature used in step (b) is in the range of about 60°C to about 70°C, or in the range of about 65°C to about 75°C, or in the range of about 68°C to about 73°C, or in the range of about 69°C to about 71°C.

[0124] 5. The process according to any one of embodiments 1 to 4, wherein the temperature used in step (c) is in the range of about 55°C to about 65°C, or in the range of about 58°C to about 63°C, or in the range of about 59°C to about 61°C.

[0125] 6. The process according to any one of embodiments 1 to 5, wherein the temperature used in steps (a) and (b) is in the range of about 60°C to about 70°C, and the temperature used in step (c) is in the range of about 50°C to about 65°C.

[0126] ​​​​​​​​​​​ 7. Process for manufacturing ready-to-drink (RTD) black coffee beverages contained in a positive pressure container The process comprising: (a) mixing a coffee component and one or more other beverage components in water at a temperature of about 10 °C to about 30 °C to obtain a beverage mixture; and (b) filling the beverage mixture into a positive pressure container at a temperature of about 10 °C to about 30 °C under conditions where positive pressure is applied.

[0127] 8. The process according to embodiment 7, wherein a heating step is not applied after step (b).

[0128] 9. The process according to any one of embodiments 7 or 8, wherein the temperature used in step (a) is in the range of about 12 °C to about 28 °C, or in the range of about 15 °C to about 25 °C, or in the range of about 18 °C to about 22 °C.

[0129] 10. The process according to any one of embodiments 7 to 9, wherein the temperature used in step (b) is in the range of about 12 °C to about 28 °C, or in the range of about 15 °C to about 25 °C, or in the range of about 18 °C to about 22 °C.

[0130] 11. The process according to any one of embodiments 7 to 10, wherein the temperatures used in steps (a) and (b) are substantially the same, and optionally the temperatures used in steps (a) and (b) are in the range of about 15 °C to about 25 °C, or in the range of about 18 °C to about 22 °C.

[0131] 12. The process according to any one of embodiments 1 to 11, wherein the coffee component is selected from coffee extract, soluble coffee or ground coffee beans, and preferably the coffee component is not derived from coffee concentrate.

[0132] 13. Other beverage components are selected from the group consisting of emulsifiers, sugars, pH adjusters, flavors, and liquid milk, preferably without an antifoaming agent having a hydrophilic-lipophilic balance (HLB) of less than 10, more preferably less than 5, according to any of embodiments 1 to 12.

[0133] 14. A ready-to-drink (RTD) coffee beverage obtained by or obtainable by the process according to any one of embodiments 1 to 13.

[0134] 15. A ready-to-drink (RTD) coffee beverage product containing a beverage composition disposed in a container and maintained under a positive internal pressure, wherein the beverage composition comprises a flavor component and an emulsifier having a hydrophilic-lipophilic balance (HLB) greater than 10.

[0135] 16. The RTD coffee beverage product according to embodiment 15, wherein the emulsifier has an HLB greater than 11, 12, 13 or 14, or the emulsifier has an HLB greater than 15, 16 or 17.

[0136] 17. The RTD coffee beverage product according to any of embodiments 15 or 16, wherein the emulsifier is an ester of a fatty acid, preferably palmitic acid.

[0137] 18. The RTD coffee beverage product according to any one of embodiments 15 to 17, wherein the emulsifier is a sucrose ester of a fatty acid, preferably palmitic acid.

[0138] 19. The beverage composition has a hydrophilic-lipophilic balance (HLB) of less than 10, 8, 6, 5, 4 or 3. An RTD coffee beverage product according to any one of embodiments 15 to 18, which does not contain an antifoaming agent or a chemical stabilizer having an HLB. An RTD coffee beverage product as described in item 1.

[0139] 20. The beverage composition does not contain an antifoaming agent or a chemical stabilizer selected from the group consisting of hydrophilic colloids, modified starch, pectin, carrageenan, inulin, silicone, and sodium carboxymethyl cellulose (CMCO), and optionally, the beverage composition does not contain a hydrophilic colloid selected from the group consisting of xanthan, arabic gum, and acacia gum. An RTD coffee beverage product according to any one of embodiments 15 to 19. An RTD coffee beverage product according to any one of embodiments 15 to 19. An RTD coffee beverage product according to any one of embodiments 15 to 19. An RTD coffee beverage product according to any one of embodiments 15 to 19. An RTD coffee beverage product according to any one of embodiments 15 to 19.

[0140] 21. An RTD coffee beverage product according to any one of embodiments 15 to 20, wherein the beverage composition contains caffeine. An RTD coffee beverage product according to any one of embodiments 15 to 20.

[0141] 22. An RTD coffee beverage product according to any one of embodiments 15 to 20, wherein the beverage composition does not contain caffeine or is decaffeinated. An RTD coffee beverage product according to any one of embodiments 15 to 20.

[0142] 23. An RTD coffee beverage product according to any one of embodiments 15 to 22, wherein the flavor component is derived from the Coffea genus and the beverage product is a ready-to-drink (RTD) coffee beverage. An RTD coffee beverage product according to any one of embodiments 15 to 22. An RTD coffee beverage product according to any one of embodiments 15 to 22.

[0143] 24. An RTD coffee beverage product according to any one of embodiments 15 to 23, wherein the flavor component is derived from coffee extract or coffee powder. An RTD coffee beverage product according to any one of embodiments 15 to 23.

[0144] 25. An RTD coffee beverage product according to any one of embodiments 15 to 24, wherein the average particle size of the flavor component is about 0.1 to 10 mm, or about 0.2 to 5 mm, or about 0.5 to 2 mm. An RTD coffee beverage product according to any one of embodiments 15 to 24. An RTD coffee beverage product according to any one of embodiments 15 to 24.

[0145] 26. The internal pressure of the container, which is positive pressure, is about 0.05 to about 10 kg / cm 2 between, or about 0.10 to about 7 kg / cm 2 between, or about 0.20 to about 5 kg / cm 2 between, or about 0.25 to about 3 kg / cm 2 between, or about 0.30 to about 1. 1 kg / cm 2 between, for any one of Embodiments 15 to 25 of the RTD coffee - beverage product.

[0146] 27. The beverage composition is - 30 to 99% by weight of water, and - 0.1 to 5.0% by weight of a coffee flavor component, and - 0.01 to 1.0% by weight of an emulsifier, for any one of Embodiments 15 to 26 of the RTD coffee beverage product described.

[0147] 28. The composition contains 0.01 to 0.75% by weight of an emulsifier, or 0.01 to 0.50% by weight of an emulsifier, or 0.01 to 0.4% by weight of an emulsifier, or 0.01 to 0.3% by weight of an emulsifier, or 0.01 to 0.2% by weight of an emulsifier, for any one of Embodiments 15 to 27 of the RTD coffee beverage product described.

[0148] 29. The composition contains 40 to 99% by weight of water, or 45 to 98% by weight of water, or 50 to 75% by weight of water, or 52 to 70% by weight of water, or 55 to 65% by weight of water, or 3 0 to 80% by weight of water, or 40 to 75% by weight of water, or 45 to 73% by weight of water, or also 50 to 70% by weight of water, for any one of Embodiments 15 to 28 of the RTD co -ffee beverage product described.

[0149] 30. The RTD coffee beverage product according to any one of Embodiments 15 to 29, wherein the composition contains 0.1 to 4.0% by weight of a flavor component, or 0.1 to 3.0% by weight of a flavor component, or 0.1 to 2.0% by weight of a flavor component, or 0.5 to 3.0% by weight of a flavor component, or 0.75 to 2.0% by weight of a flavor component, or 1.0 to 1.5% by weight of a flavor component, or 1.0 to 2.0% by weight of a flavor component. 31. The RTD coffee beverage product according to any one of Embodiments 15 to 30, wherein the composition contains liquid milk. 32. The RTD coffee beverage product according to any one of Embodiments 15 to 31, wherein the composition contains 0 to 60% by weight of milk, or 0 to 50% by weight of milk, or 0 to 40% by weight of milk, or 5 to 60% by weight of milk, or 10 to 50% by weight of milk, or 15 to 45% by weight of milk. 33. The RTD coffee beverage product according to any one of Embodiments 15 to 32, wherein the composition contains 0 to 50% by weight of whole milk, or 0 to 48% by weight of whole milk, or 0 to 45% by weight of whole milk, or 0 to 20% by weight of whole milk, or 0 to 10% by weight of whole milk, or 0 to 5% by weight of whole milk. 34. The RTD coffee beverage product according to any one of Embodiments 15 to 33, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk.

[0150] 31. The RTD coffee beverage product according to any one of Embodiments 15 to 30, wherein the composition contains liquid milk. 32. The RTD coffee beverage product according to any one of Embodiments 15 to 31, wherein the composition contains 0 to 60% by weight of milk, or 0 to 50% by weight of milk, or 0 to 40% by weight of milk, or 5 to 60% by weight of milk, or 10 to 50% by weight of milk, or 15 to 45% by weight of milk.

[0151] 33. The RTD coffee beverage product according to any one of Embodiments 15 to 32, wherein the composition contains 0 to 50% by weight of whole milk, or 0 to 48% by weight of whole milk, or 0 to 45% by weight of whole milk, or 0 to 20% by weight of whole milk, or 0 to 10% by weight of whole milk, or 0 to 5% by weight of whole milk. 34. The RTD coffee beverage product according to any one of Embodiments 15 to 33, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk. 35. The RTD coffee beverage product according to any one of Embodiments 15 to 34, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk. 36. The RTD coffee beverage product according to any one of Embodiments 15 to 35, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk.

[0152] 33. The RTD coffee beverage product according to any one of Embodiments 15 to 32, wherein the composition contains 0 to 50% by weight of whole milk, or 0 to 48% by weight of whole milk, or 0 to 45% by weight of whole milk, or 0 to 20% by weight of whole milk, or 0 to 10% by weight of whole milk, or 0 to 5% by weight of whole milk. 34. The RTD coffee beverage product according to any one of Embodiments 15 to 33, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk. 35. The RTD coffee beverage product according to any one of Embodiments 15 to 34, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk. 36. The RTD coffee beverage product according to any one of Embodiments 15 to 35, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk.

[0153] 34. The RTD coffee beverage product according to any one of Embodiments 15 to 33, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk. 35. The RTD coffee beverage product according to any one of Embodiments 15 to 34, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk. 36. The RTD coffee beverage product according to any one of Embodiments 15 to 35, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk. 37. The RTD coffee beverage product according to any one of Embodiments 15 to 36, wherein the composition contains 0 to 50% by weight of skim milk or semi-skim milk, or 0 to 45% by weight of skim milk or semi-skim milk, or 0 to 35% by weight of skim milk or semi-skim milk, or 20 to 50% by weight of skim milk or semi-skim milk, or 25 to 45% by weight of skim milk or semi-skim milk. An RTD coffee beverage product according to any one of Embodiment 15 to 3, containing 30 to 40% by weight of skim milk or semi-skim milk. The RTD coffee beverage product according to any one of 3 above.

[0154] 35. The beverage composition contains a pH adjuster, optionally sodium bicarbonate, and optionally the beverage composition contains 0.01 to 0.5% by weight of a pH adjuster, or 0.05 to 0.3% by weight of a pH adjuster, or 0.08 to 0.2% by weight of a pH adjuster, or 0.1 to 0.15% by weight of a pH adjuster , or 0.05 to 0.5% by weight of a pH adjuster, or 0.08 to 0.3% by weight of a pH adjuster, or 0.1 to 0.2% by weight of a pH adjuster, and is an RTD coffee beverage product according to any one of Embodiments 15 to 34.

[0155] 36. The beverage composition contains sugar, optionally 0 to 10% by weight of sugar, or 2 to 6% by weight of sugar, or 3 to 5% by weight of sugar, and is an RTD coffee beverage product according to any one of Embodiments 15 to 35.

[0156] 37. The ready-to-drink (RTD) beverage product is a coffee beverage containing a coffee composition disposed in a positive pressure container, and the coffee composition contains a coffee flavor, preferably a liquid coffee extract and / or powdered soluble coffee, an emulsifier having a hydrophilic-lipophilic balance (HLB) greater than 10, optionally a sucrose ester of a fatty acid, and optionally liquid milk, and is an RTD coffee beverage product according to any one of Embodiments 15 to 36.

[0157] 38. - 30 to 99% by weight of water, and - 0.5 to 5.0% by weight of a coffee component, - 0.01 to 0.5% by weight of an emulsifier, optionally a fatty acid, preferably palmitic acid, of the sucrose ester and, sucrose ester, and - optionally 0 to 50% by weight of liquid milk, and, containing a ready-to-drink (RTD) co ffee composition.

[0158] 39. The RTD coffee composition is - 30 to 99% by weight of water, and - 0.5 to 2.0% by weight of a coffee component, and - 0.05 to 0.5% by weight of an emulsifier, or 0.05 to 0.3% by weight of an emulsifier, optionally a fatty acid, preferably palmitic acid, of the sucrose ester, and - optionally, 0 to 50% by weight of liquid whole milk, 0 to 50% by weight of liquid semi-skimmed milk, and / or 0 to 50% by weight of liquid skimmed milk, and, the RTD described in embodiment 38 coffee composition.

[0159] 40. The RTD coffee composition is - 30 to 99% by weight of water, and - 0.8 to 1.2% by weight of a coffee component, and - 0.08 to 0.15% by weight of an emulsifier, optionally a fatty acid, preferably palmitic acid, of the sucrose ester, and - optionally, 0 to 50% by weight of liquid whole milk, 0 to 50% by weight of liquid semi-skimmed milk, and / or 0 to 50% by weight of liquid skimmed milk, and, either embodiment 38 or 39 the RTD coffee composition according to any one of the above.

[0160] 41. A method for preparing a ready-to-drink (RTD) coffee beverage product, (i) a beverage composition, a flavor component, and an emulsifier having a hydrophilic-lipophilic balance (HLB ) greater than 10, introducing the composition into a container, and (ii) maintaining the composition under a positive internal pressure, thereby preparing a beverage product; A method comprising.

Claims

1. A process for manufacturing a ready-to-drink (RTD) coffee beverage contained in a positive pressure container, which comprises: (a) mixing a coffee component, milk, and optionally other beverage components in water at a temperature of about 60°C to about 80°C to obtain a beverage mixture; (b) homogenizing the beverage mixture at a temperature of about 60°C to about 80°C to obtain a homogenized beverage mixture; and (c) filling the homogenized beverage mixture into a positive pressure container at a temperature of about 50°C to about 65°C under conditions where positive pressure is applied. A process.

2. The process according to claim 1, wherein no heating step is applied after step (b) and before step (c), and / or no heating step is applied after step (c). A process.

3. The process according to claim 1 or 2, wherein the temperature used in step (a) is in the range of about 65°C to about 75°C, or in the range of about 68°C to about 73°C, or in the range of about 69°C to about 71°C. A process.

4. The process according to any one of claims 1 to 3, wherein the temperature used in step (b) is in the range of about 60°C to about 70°C, or in the range of about 65°C to about 75°C, or in the range of about 68°C to about 73°C, or in the range of about 69°C to about 71°C. A process.

5. The process according to any one of claims 1 to 4, wherein the temperature used in step (c) is in the range of about 55°C to about 65°C, or in the range of about 58°C to about 63°C, or in the range of about 59°C to about 61°C. A process.

6. The process according to any one of claims 1 to 5, wherein the temperatures used in steps (a) and (b) are in the range of about 60°C to about 70°C, and the temperature used in step (c) is in the range of about 50°C to about 65°C. A process.

7. The process according to any one of claims 1 to 6, wherein no heating step is applied after step (a) and before step (b). A process.

8. The process according to any one of claims 1 to 7, wherein the RTD coffee beverage contains 1 to 75% by weight of milk, or 5 to 60% by weight of milk. A process.

9. A process for manufacturing a ready-to-drink (RTD) black coffee beverage contained in a positive pressure container, which comprises: (a) mixing a coffee component and one or more other beverage components in water at a temperature of about 10°C to about 30°C to obtain a beverage mixture; and (b) filling the beverage mixture into a positive pressure container at a temperature of about 10°C to about 30°C under conditions where positive pressure is applied. A process. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​

10. The process according to claim 9, wherein no heating step is applied after step (b).

11. The temperature used in step (a) is in the range of about 12 °C to about 28 °C, or in the range of about 15 °C to about 25 °C, or in the range of about 18 °C to about 22 °C, the process according to any one of claims 9 or 10.

12. The temperature used in step (b) is in the range of about 12 °C to about 28 °C, or in the range of about 15 °C to about 25 °C, or in the range of about 18 °C to about 22 °C, the process according to any one of claims 9 to 11.

13. The temperatures used in steps (a) and (b) are substantially the same, and optionally the temperatures used in steps (a ) and (b) are in the range of about 15 °C to about 25 °C, or in the range of about 18 °C to about 22 °C, the process according to any one of claims 9 to 12.

14. The coffee component is selected from coffee extract, soluble coffee or ground coffee beans, preferably the coffee component is not derived from a coffee concentrate, the process according to any one of claims 1 to 13.

15. The other beverage component is selected from the group consisting of an emulsifier, sugar, a pH adjuster, a flavoring, liquid milk, preferably does not contain an antifoaming agent having a hydrophilic-lipophilic balance (HL B) of less than 10, more preferably less than 5, the process according to any one of claims 1 to 14.

16. A ready-to-drink (RTD) coffee beverage obtained or obtainable by the process according to any one of claims 1 to 15.

17. A ready-to-drink (RTD) coffee beverage product containing a beverage composition disposed in a container and maintained under a positive internal pressure, wherein the beverage composition comprises a flavor component and an emulsifier having a hydrophilic-lipophilic balance (HLB) greater than 10.

18. The emulsifier has an HLB greater than 11, 12, 13 or 14, or the emulsifier has an HLB greater than 15, 16 or 17, the RTD coffee beverage product according to claim 17.

19. The emulsifier is an ester of a fatty acid, preferably palmitic acid, the RTD coffee beverage product according to any one of claims 17 or 18.

20. The emulsifier is a sucrose ester of a fatty acid, preferably palmitic acid, claim 17. The RTD coffee beverage product according to any one of claims 0 to 19.

21. The beverage composition does not contain an antifoaming agent or a chemical stabilizer having a hydrophilic-lipophilic balance ( HLB) of less than 10, 8, 6, 5, 4 or 3, and is any one of claims 17 to 20 The RTD coffee beverage product according to the section.

22. The beverage composition does not contain an antifoaming agent or a chemical stabilizer selected from the group consisting of hydrophilic colloids, modified starches, pectins, carrageenans, inulins , silicones and sodium carboxymethylcellulose (CMCO), and optionally, the beverage composition does not contain a hydrophilic colloid selected from the group consisting of xanthan, arabic gum and acacia gum, and is any one of claims 17 to 21 The RTD coffee beverage product according to the section. The RTD coffee beverage product according to any one of claims 17 to 21.

23. The beverage composition contains caffeine, and is any one of claims 17 to 22 The RTD coffee beverage product according to the section.

24. The beverage composition does not contain caffeine or is decaffeinated, and is any one of claims 17 The RTD coffee beverage product according to any one of claims 17 to 22.

25. The flavor component is derived from the Coffea genus, and the beverage product is a ready-to-drink The RTD coffee beverage product according to any one of claims 17 to 24. The RTD coffee beverage product according to any one of claims 17 to 24.

26. The flavor component is derived from coffee extract or coffee powder, and is any one of claims 17 to 25 The RTD coffee beverage product according to the section.

27. The average particle size of the flavor component is about 0.1 to 10 mm, or about 0.2 to 5 mm, or about 0.5 to 2 mm, and is any one of claims 17 to 26 The RTD coffee beverage product according to the section.

28. The internal pressure of the container, which is positive pressure, is about 0.05 to about 10 kg / cm before the pressure is released. ２ between, or about 0.10 to about 7 kg / cm ２ between, or about 0.20 to about 5 kg / c m ２ between, or about 0.25 to about 3 kg / cm ２ between, or about 0.30 to about 1.1 kg / cm ２ between, the RTD coffee drink according to any one of claims 17 to 27 Beverage product.

29. The beverage composition is - 30 to 99.4% by weight of water, - 0.1 to 5.0% by weight of a coffee flavor component, - 0.01 to 1.0% by weight of an emulsifier, The RTD coffee beverage product according to any one of claims 17 to 28.

30. The beverage composition is - 30 to 99% by weight of water, - 0.1 to 5.0% by weight of a coffee flavor component, - 0.01 to 1.0% by weight of an emulsifier, The RTD coffee beverage product according to claim 29.

31. The beverage composition is - 99 to 99.4% by weight of water, - 0.1 to 5.0% by weight of a coffee flavor component, - 0.01 to 1.0 wt% of an emulsifier, and An RTD coffee beverage product according to claim 29, comprising.

32. The composition is 0.01 to 0.75 wt% of an emulsifier, or 0.01 to 0.50 wt% of an emulsifier, or 0.01 to 0.4 wt% of an emulsifier, or 0.01 to 0.3 wt% of milk emulsifier, or 0.01 to 0.2 wt% of an emulsifier, any one of claims 17 to 31 An RTD coffee beverage product according to the section.

33. The composition is 40 to 99 wt% of water, or 45 to 98 wt% of water, or 50 to 7 5 wt% of water, or 52 to 70 wt% of water, or 55 to 65 wt% of water, or 30 to 80 wt% of water, or 40 to 75 wt% of water, or 45 to 73 wt% of water, or 50 to 70 wt% of water, an RTD coffee according to any one of claims 17 to 32 - Beverage products.

34. The composition is 0.1 to 4.0 wt% of a flavor component, or 0.1 to 3.0 wt% of a flavor component, or 0.1 to 2.0 wt% of a flavor component, or 0.5 to 3.0 wt% of a flavor component , or 0.75 to 2.0 wt% of a flavor component, or 1.0 to 1.5 wt% of a flavor component, or 1.0 to 2.0 wt% of a flavor component, any one of claims 17 to 33 An RTD coffee beverage product according to the section.

35. The composition contains liquid milk, an RTD according to any one of claims 17 to 34 Coffee beverage products.

36. The composition is 0 to 60 wt% of milk, or 0 to 50 wt% of milk, or 0 to 4 0 wt% of milk, or 5 to 60 wt% of milk, or 10 to 50 wt% of milk, or 15 to 45 wt% of milk, any one of claims 17 to 35 An RTD coffee beverage product according to the section.

37. The composition is 0 to 50 wt% of whole milk, or 0 to 48 wt% of whole milk, or 0 to 45 wt of whole milk, or 0 to 20 wt% of whole milk, or 0 to 10 wt% of whole milk, or 0 to 5 wt% of whole milk, any one of claims 17 to 36 An RTD coffee beverage product according to the section.

38. The composition is 0 to 50 wt% of skim milk or semi-skim milk, or 0 to 4 5 wt% of skim milk or semi-skim milk, or 0 to 35 wt% of skim milk k or semi-skim milk, or 20 to 50 wt% of skim milk or semi-skim Mumilk, or 25 to 45% by weight of skim milk or semi-skim milk, or 3 0 to 40% by weight of skim milk or semi-skim milk, the RTD coffee beverage product according to any one of claims 17 to 37 wherein the beverage composition contains a pH adjuster, optionally sodium bicarbonate, and optionally the beverage composition contains 0.01 to 0.5% by weight of a pH adjuster, or 0.05 to 0.3% by weight of a pH adjuster, or 0.08 to 0.2% by weight of a pH adjuster, or 0.1 to 0.15% by weight of a pH adjuster, or 0.05 to 0.5% by weight of a pH adjuster, or 0.08 to 0.3% by weight of a pH adjuster, or 0.1 to 0.2% by weight of a pH adjuster, the RTD coffee beverage product according to any one of claims 17 to 38 wherein the beverage composition contains sugar, optionally 0 to 10% by weight of sugar, or 2 to 6% by weight of sugar, or 3 to 5% by weight of sugar, the RTD coffee beverage product according to any one of claims 17 to 39 The ready-to-drink (RTD) beverage product is a coffee beverage containing a coffee composition disposed in a positive pressure container, and the coffee composition contains a coffee flavor, preferably a liquid coffee extract and / or a powder soluble coffee, and an emulsifier having a hydrophilic-lipophilic balance (HLB) greater than 10, optionally a sucrose ester of a fatty acid, and optionally a liquid milk, the RTD coffee beverage product according to any one of claims 17 to 40 - 30 to 99.4% by weight of water, - 0.5 to 5.0% by weight of a coffee component, - 0.01 to 0.5% by weight of an emulsifier, optionally a sucrose ester of a fatty acid, preferably palmitic acid, - optionally 0 to 50% by weight of a liquid milk, a ready-to-drink (RTD) coffee composition - 30 to 99% by weight of water, - 0.5 to 5.0% by weight of a coffee component, - 0.01 to 0.5% by weight of an emulsifier, optionally a sucrose ester of a fatty acid, preferably palmitic acid, - optionally 0 to 50% by weight of a liquid milk, the RTD coffee composition according to claim 42 - 99 to 99.4% by weight of water, - 0.5 to 5.0% by weight of a coffee component, - 0.01 to 0.5% by weight of an emulsifier, optionally a sucrose ester of a fatty acid, preferably palmitic acid, ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ - optionally from 0 to 50% by weight of liquid milk, and The RTD coffee composition according to claim 42, comprising

45. wherein the RTD coffee composition is - from 30 to 99% by weight of water, and - from 0.5 to 2.0% by weight of a coffee component, and - from 0.05 to 0.5% by weight of an emulsifier, or optionally from 0.05 to 0.3% by weight of an emulsifier, and a sucrose ester of a fatty acid, preferably palmitic acid, and - optionally from 0 to 50% by weight of liquid whole milk, from 0 to 50% by weight of liquid semi-skimmed milk, and / or from 0 to 50% by weight of liquid skimmed milk, and The RTD coffee composition according to claim 43, comprising

46. wherein the RTD coffee composition is - from 30 to 99% by weight of water, and - from 0.8 to 1.2% by weight of a coffee component, and - from 0.08 to 0.15% by weight of an emulsifier, optionally a sucrose ester of a fatty acid, preferably palmitic acid, and and - optionally from 0 to 50% by weight of liquid whole milk, from 0 to 50% by weight of liquid semi-skimmed milk, and / or from 0 to 50% by weight of liquid skimmed milk, and The RTD coffee composition according to any one of claims 43 or 45, comprising

47. A method for preparing a ready-to-drink (RTD) coffee beverage product, comprising (i) introducing into a container a composition comprising a flavor component and an emulsifier having a hydrophilic-lipophilic balance (HLB) greater than 10, and (ii) maintaining the composition under a positive internal pressure, thereby preparing the beverage product and A method comprising

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