Packaged Coffee Oxygenation for C. Bot Shelf-Life Control
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Solution Overview
Problem
Existing methods to inhibit Clostridium botulinum growth in coffee products, particularly nitro cold brew coffee, alter the flavor profile and require high temperatures that are costly and inefficient, limiting shelf life to 90 days or less.
Innovation Solution
A method involving dissolving oxygen and nitrogen into a low-acid coffee product at temperatures below 50°C, packaging it in a sealed container, and maintaining refrigerated conditions to inhibit C. bot growth while preserving flavor, achieving a shelf life of at least 180 days.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heat treatment at 90°C for 10 minutes is applied to inhibit C. bot growth, then food safety is improved, but the flavor profile of cold brew coffee is altered with bitter and yeasty tastes
Solution Approach 1:
The patent applies nitrogen gas infusion to create an inert atmosphere in the headspace of the container, replacing oxygen with nitrogen. This prevents oxidation and bacterial growth without requiring heat treatment, thereby maintaining the cold brew coffee's delicate flavor profile while ensuring food safety for extended shelf life.
2Duration of action of stationary object
If the product is heated to 90°C or higher for 10 minutes to prevent C. bot growth, then shelf life is extended, but processing costs increase due to high-temperature requirements
Solution Approach 1:
The patent uses nitrogen gas to displace oxygen in the container headspace, creating an environment that inhibits bacterial growth and oxidation. This allows the product to achieve extended shelf life (90 days or more) without requiring energy-intensive high-temperature heat treatment, thereby reducing processing costs.
3Reliability
If oxygen is removed from the container to prevent bacterial growth, then food safety is improved, but the nitrogen infusion effect and creamy texture are reduced
Solution Approach 1:
The patent infuses nitrogen gas into the cold brew coffee and maintains nitrogen in the container headspace. Nitrogen is inert and does not support bacterial growth, ensuring food safety. Simultaneously, nitrogen bubbles provide the characteristic creamy texture and visual appeal of nitro cold brew, unlike complete oxygen removal which would eliminate the nitrogen infusion effect.
4Duration of action of stationary object
If the shelf life is extended to more than 90 days, then distribution channels are improved, but C. bot growth risk increases in low acid products
Solution Approach 1:
The patent creates an oxygen-free nitrogen atmosphere in the container headspace and infuses nitrogen into the beverage. This inert environment prevents the growth of Clostridium botulinum and other aerobic bacteria, enabling safe extension of shelf life to 90 days or more while distributing through various channels including refrigerated and non-refrigerated channels.
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 method effectively prevents C. bot growth in coffee products without altering flavor, achieving a shelf life of up to 180 days while reducing calorie content and avoiding high-temperature processing costs.
Implementation Method 1
dissolving oxygen into a liquid coffee product brewed at a temperature of less than 50° C.
Implementation Method 2
charged with nitrogen gas. The nitrogen gas infusion may be similar to the nitrogen widgets used for canned Guinness beer, and imparts small bubbles to the beverage which do not easily dissolve in water.
Implementation Method 3
maintaining refrigerated conditions to inhibit C. bot growth while preserving flavor, achieving a shelf life of at least 180 days.
Data Source
AI summary
A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. Bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.