Liquid Coffee Extract pH Control for Shelf-Life
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Solution Overview
Problem
Existing liquid coffee extract products have a short shelf-life when stored at ambient temperatures, leading to undesirable acidification and flavor imbalances.
Innovation Solution
A process involving the extraction of high and low aromatic coffee extracts, followed by combining them and raising the pH of the low aromatic extract to no more than 5.5, while maintaining the temperature below 110°C, to enhance storage stability and flavor preservation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If liquid coffee extract is stored at ambient temperature to reduce supply chain costs, then storage and distribution become simpler and cheaper, but the shelf-life becomes unacceptably short due to acidification
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the coffee extract to a specific range (4.5-5.5) and controlling the temperature during processing (below 110°C). These parameter modifications create a stable product that can be stored at ambient temperature for over 6 months without significant acidification, resolving the contradiction between storage simplicity and shelf-life.
2Reliability
If UHT treatment at 120°C is applied to overcome microbial acidification, then microbial stability improves, but the organoleptic properties and flavor quality deteriorate
Solution Approach 1:
The patent uses parameter changes by implementing a milder thermal treatment regime (temperatures below 110°C) combined with pH adjustment to 4.5-5.5. This alternative parameter combination achieves microbial stability and extended shelf-life without the harsh conditions that degrade flavor and organoleptic properties, thus resolving the contradiction between reliability and quality.
Solution Approach 2:
The patent introduces pH adjustment as an intermediary measure that works in conjunction with mild thermal treatment. By controlling pH to 4.5-5.5, the system creates a protective environment that enhances microbial stability without requiring extreme temperatures, thereby preserving flavor quality while achieving the desired reliability.
3Stability of the object's composition
If pH is raised above 5.5 to prevent acidification during storage, then storage stability improves, but the aroma profile becomes imbalanced and off-flavors develop
Solution Approach 1:
The patent applies parameter changes by precisely controlling the pH within a narrow optimal range of 4.5-5.5, rather than raising it above 5.5. This optimized parameter setting achieves sufficient storage stability (preventing excessive acidification) while maintaining proper aroma balance and avoiding off-flavors, thus resolving the contradiction between stability and flavor quality.
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 process extends the shelf-life of liquid coffee extract products to over 6 months without significant flavor degradation, even when stored at ambient temperatures, while maintaining a balanced aroma profile.
Implementation Method 1
raising the pH of the low aromatic coffee extract to no more than pH 5.5
Implementation Method 2
subjecting roast and ground coffee to an extraction step to produce a high aromatic coffee extract and a low aromatic coffee extract
Implementation Method 3
the low aromatic coffee extract is maintained at a temperature of less than 110° C. before step b)
Data Source
AI summary
The present invention relates to a process for the production of a liquid coffee extract product, the process comprising the steps of: a) subjecting roast and ground coffee to an extraction step to produce a high aromatic coffee extract and a low aromatic coffee extract; and b) combining the low aromatic coffee extract with the high aromatic coffee extract to form a liquid coffee extract product; wherein the method further comprises a step of raising the pH of the low aromatic coffee extract to no more than pH 5.5; and wherein the low aromatic coffee extract is maintained at a temperature of less than 110° C. before step b). The present invention also relates to a liquid coffee extract product comprising 4-O-caffeoyl-muco-γ-quinide in an amount of at least 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or at least 30 mg/kg dry matter of the coffee product after storage in chilled conditions for 6 months.