Cold brew coffee jelly recipe and manufacturing process.

Abstract

------22 / 04 / 2026------(OCR) OCR 09WP This invention is an improvement on the cold brew coffee product, which was originally just water. Ordinary coffee is transformed into a value-added and further developed product, called jelly, with the main ingredient being... Ingredients include cold brew coffee, carrageenan, konjac, locust bean gum, potassium gluconate, citric acid, and sucralose. Sodium tricitate and sodium benzoate are present in the cold brew coffee jelly product. Caffeine has a stimulating effect on the body, and chlorogenic acid is an antioxidant. Highly effective free radical scavengers have been developed into value-added products, suitable for those who... It provides instant energy and is easy to carry due to its compact size, making it convenient to store. Preserving and extending the shelf life of cold brew coffee allows it to be stored for longer. ---------

Claims

------22 / 04 / 2026------(OCR) OCR 09WP 1. The formula for cold brew coffee jelly consists of: - Cold brew coffee: 91.5% by weight. - Carrageenan 1.5% by weight. - Konjac: 1.5% by weight. - Locust bean gum 0.5% by weight. - Potassium gluconate 0.5% by weight - Citric acid 3% by weight. - Sucralose 1% by weight. - Sodium tricitate 0.3% by weight. - Sodium benzoate 0.2% by weight 2. The manufacturing process for the cold brew jelly coffee product according to the formula in Patent 1 involves the following steps: A. Combine the ingredients consisting of cold brew coffee, carrageenan, konjac, locust bean gum, and potassium. Gluconate, citric acid, sucralose, sodium tricitate, and sodium benzoate are boiled at a temperature... Simmer the mixture at 60 degrees Celsius until it dissolves and becomes a homogeneous mixture, then increase the simmering temperature to... Heat to 110 degrees Celsius and simmer for another 5 minutes. B. Let it cool until the gel sets. ------------