Coated Coffee Grounds Preventing Segregation
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Solution Overview
Problem
Coffee compositions containing ground coffee and additional components often segregate over time, leading to uneven flavor distribution and consumer dissatisfaction due to the separation of components in containers, with existing solutions like agglomeration or controlling particle sizes not fully addressing the issue.
Innovation Solution
A process of coating coffee grounds with a composition that forms a coating on the surface of the coffee grounds at a temperature below the melting point of the coating, resulting in grains with a coating that is between 8% and 50% of the total weight, which prevents segregation and maintains individual particle identity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional mixing is used to combine ground coffee with additional components, then the coffee composition can be easily manufactured, but the components segregate and separate over time leading to uneven flavor distribution
Solution Approach 1:
The patent combines ground coffee particles with additional components (flavorings, creamers, sweeteners, thickeners) into a single integrated coffee composition mixture, merging previously separate components into one homogeneous product that maintains uniform distribution throughout storage and usage
Solution Approach 2:
The patent modifies physical parameters of the coffee composition including particle size distribution (using specific mesh sizes from 8 mesh to 325 mesh), temperature (heating to 50°C-100°C during mixing), and moisture content (adding 1%-10% water) to optimize both manufacturing ease and composition stability, preventing segregation while maintaining homogeneity
2Stability of the object's composition
If agglomerated flavoring ingredients are used to reduce segregation, then composition stability improves, but the manufacturing process becomes more complex
Solution Approach 1:
The patent uses straightforward parameter changes during mixing including temperature control (50°C-100°C), moisture addition (1%-10% water), and extended mixing time (15-60 minutes) to achieve homogeneous distribution without requiring complex agglomeration equipment or processes
Solution Approach 2:
The patent allows the coffee composition to self-homogenize through controlled mixing processes where components naturally distribute evenly through tumbling and friction during the mixing cycle, eliminating the need for sophisticated external intervention or complex processing equipment
3Productivity
If instant coffee powder is added to ground coffee to decrease brew time, then brewing speed improves, but the composition becomes more prone to segregation
Solution Approach 1:
The patent applies different particle size specifications to different components within the coffee composition, using coarser mesh sizes (8-48 mesh) for ground coffee and finer mesh sizes (65-325 mesh) for instant coffee powder and additional components, creating local quality variations that prevent segregation while maintaining brewing efficiency
Solution Approach 2:
The patent creates a composite coffee composition integrating ground coffee particles with instant coffee powder and additional components (flavorings, creamers, sweeteners, thickeners) into a unified mixture where each component contributes specific properties, achieving both rapid brewing capability and composition stability through careful formulation
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The coated coffee grounds composition remains non-agglomerated, ensuring consistent flavor and appearance across servings, with the coating enhancing the coffee's flavor and providing a protective layer that increases shelf-life and handling ease.
Implementation Method 1
heating a mixture of a coating composition and coffee grounds to a temperature below the melting point of the coating composition and at which the coating composition forms a coating on at least some of the coffee grounds
Data Source
AI summary
The present invention provides a process of producing grains of coated coffee grounds, the process comprising: heating a mixture of a coating composition and coffee grounds to a temperature below the melting point of the coating composition and at which the coating composition forms a coating on at least some of the coffee grounds; and cooling the mixture to provide grains comprising coffee grounds having a coating of the coating composition formed on at least some of the surface of the coffee grounds. The present invention also provides coated ground coffee compositions that may be produced by this method.