Concentrated Coffee Liquid Stabilization and Sealing
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Solution Overview
Problem
Concentrated coffee in small containers faces issues with spilling when opened, oxidative deterioration, and flavor preservation due to oxygen ingress and aroma leakage, while existing solutions like fiber degrading enzymes cause off-tastes and precipitation.
Innovation Solution
A method involving a single-serving container with a gas barrier material, filled with a concentrated coffee liquid mixed with a stabilizer, sealed with an inert gas to prevent spilling and oxidation, and packaged in light-shielding materials to maintain flavor and prevent light-induced deterioration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the container is fully filled with concentrated coffee liquid to prevent oxidation and aroma leakage, then preservability and flavor retention are improved, but spilling occurs when the container is opened
Solution Approach 1:
The patent changes the physical parameters of the coffee liquid by adding stabilizers (gum arabic, lecithin, or starch) to alter its surface tension and viscosity. This allows the container to be filled to the brim without spilling, as the modified liquid properties prevent overflow when the seal is broken. The stabilizers create a stable liquid structure that maintains its volume and prevents unwanted flow.
Solution Approach 2:
The patent introduces stabilizing agents as intermediary substances between the coffee liquid and the container environment. These intermediaries (gum arabic, lecithin, starch) act as mediators that modify the liquid's behavior at the interface with air and container walls, preventing spilling while maintaining the liquid's coffee characteristics and flavor profile.
2Ease of operation
If a space is provided between the lid and coffee liquid surface to prevent spilling, then spilling is prevented, but oxygen in the space oxidizes the coffee liquid and aroma components leak out
Solution Approach 1:
The patent replaces the oxygen-containing air space with an inert gas atmosphere (nitrogen or carbon dioxide). This inert gas environment prevents oxidation of the coffee liquid while also preventing aroma component leakage, as these gases do not react with coffee compounds. The inert atmosphere fills the headspace without causing spilling issues.
Solution Approach 2:
The patent modifies the chemical composition parameter of the gas phase by substituting oxygen-containing air with inert gases (nitrogen or carbon dioxide). This parameter change eliminates the harmful oxidation reactions while maintaining the physical space that prevents spilling, thus resolving the contradiction between spilling prevention and preservability.
3Duration of action of stationary object
If concentrated coffee liquid is stored for a long time, then flavor preservation is challenged, but precipitation occurs due to excessive soluble dietary fiber components
Solution Approach 1:
The patent introduces stabilizers (gum arabic, lecithin, or starch) as intermediary substances that interact with the soluble dietary fiber components in the concentrated coffee liquid. These intermediaries prevent the fiber components from precipitating by forming stable complexes or modifying their solubility characteristics, thereby maintaining compositional stability during long-term storage.
Solution Approach 2:
The patent changes the chemical parameters of the coffee liquid by adding stabilizing agents that modify the solubility and stability of dietary fiber components. This parameter change prevents precipitation reactions that would otherwise occur during prolonged storage, maintaining the liquid's homogeneous composition and preventing rough mouthfeel.
4Stability of the object's composition
If fiber degrading enzyme is mixed with coffee extract to prevent precipitation, then precipitation is reduced, but off-taste is generated
Solution Approach 1:
The patent changes the chemical composition by substituting enzymatic treatment with stabilizer addition. Instead of using fiber-degrading enzymes that alter the molecular structure of coffee components and create off-tastes, the patent uses stabilizers (gum arabic, lecithin, starch) that prevent precipitation through physical stabilization mechanisms, thereby preserving the original coffee flavor profile.
Solution Approach 2:
The patent replaces the use of biological enzymes (which are complex, expensive, and can generate unwanted byproducts) with simple, stable chemical stabilizers. These stabilizers provide the necessary precipitation prevention without the complications of enzymatic reactions, offering a cleaner and more flavor-preserving solution.
Data Source
AI summary
A concentrated coffee in single-serving container product and a method for manufacturing the product. An accommodation part of the container is filled with a concentrated coffee liquid. An opening of the accommodation part is sealed with a peelable lid material. The method includes blending a concentrated coffee liquid and a stabilizer, homogenizing the concentrated coffee liquid after the blending, a primary sterilization of the concentrated coffee liquid after the homogenizing, filling the accommodation part with the concentrated coffee liquid after the primary sterilization and sealing of the opening with the lid material, and a secondary sterilization of the concentrated coffee in single-serving container after the filling. In the filling step, a space other than that filled by the concentrated coffee liquid in the accommodation part is filled with an inert gas.