Packaged Coffee Beverage Stability via Mannan Enzyme Treatment
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Solution Overview
Problem
Packaged coffee beverages face stability issues during long-term storage, leading to precipitation, odd taste, and offensive smells, which affect their physiological effects and consumer acceptance.
Innovation Solution
A packaged coffee beverage with a specific concentration of chlorogenic acids (0.1-0.14% by mass) and controlled mass ratios of chlorogenic acids to tannin (0.6-1.0) and dichlorogenic acids to chlorogenic acids (0.07-0.16), produced by treating coffee extraction liquids with adsorbents and heat-sterilization, including the addition of a mannan-degrading enzyme to prevent precipitation and maintain flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If packaged coffee beverage is stored for long term, then storage duration is extended, but precipitation and stability issues occur
Solution Approach 1:
The patent applies preliminary action by adding a mannan-degrading enzyme to the coffee beverage before packaging and storage. This enzyme pre-treatment degrades mannan substances that would otherwise cause precipitation during storage, thereby preventing stability issues before they occur and enabling long-term storage without degradation.
2Reliability
If heat-sterilization is applied, then microbial stability is improved, but odd taste and offensive smells may develop
Solution Approach 1:
The patent applies preliminary action by degrading mannan substances through enzyme treatment before heat-sterilization. This pre-treatment prevents the formation of harmful byproducts during sterilization that would cause odd tastes and offensive smells, while still achieving the desired microbial stability through the subsequent heat-sterilization process.
3Quantity of substance
If chlorogenic acid concentration is increased for physiological effect, then hypotensive effect is enhanced, but precipitation risk increases
Solution Approach 1:
The patent applies the intermediary principle by using mannan-degrading enzyme as a mediator between chlorogenic acid concentration and beverage stability. The enzyme degrades mannan substances that would otherwise interact with high concentrations of chlorogenic acid to cause precipitation, thereby enabling the formulation to maintain both high chlorogenic acid content for physiological effects and stability against precipitation.
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 solution ensures stability and natural taste of the coffee beverage during long-term storage, preventing odd taste and offensive smells while maintaining high chlorogenic acid content, thus achieving both taste and physiological effect stability.
Implementation Method 1
stability during storage can be ensured by controlling a mass ratio of chlorogenic acids/tannin and a ratio of dichlorogenic acids/chlorogenic acids within specific ranges
Implementation Method 2
a packaged coffee beverage, which is prevented from an odd taste and an offensive smell after a long-term storage, having a good coffee taste and flavor
Implementation Method 3
Packaged coffee beverage subjected to heat-sterilization
Implementation Method 4
treating a coffee extraction liquid of roast coffee bean having an L value of 14 to 25 with an adsorbent to give a coffee extract
Data Source
AI summary
The present invention provides a packaged coffee beverage subjected to heat-sterilization, wherein(A) a concentration of chlorogenic acids is not less than 0.1% by mass and less than 0.14% by mass,(B) a mass ratio of chlorogenic acids/tannin (FOLIN-DENIS method) is in the range of 0.6 to 1.0, and(C) a mass ratio of dichlorogenic acids/chlorogenic acids is in the range of 0.07 to 0.16.