Frozen Deoxygenated Coffee Beverage Preservation
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Solution Overview
Problem
Conventional brewed coffee and other beverages lose flavor and aroma when stored for extended periods due to exposure to heat and oxygen, requiring reconstitution to maintain taste, which is inconvenient and results in a loss of flavor quality.
Innovation Solution
A method involving brewing, degassing to reduce dissolved oxygen content below 2 ppm, and freezing the beverage in a sealed container to preserve flavor for extended periods without reconstitution, allowing for reheating to restore the original taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If brewed coffee is stored for extended periods, then storage duration is improved, but flavor quality deteriorates due to oxidation and decomposition
Solution Approach 1:
The patent applies inert atmosphere by replacing oxygen in the storage container with nitrogen gas. The container is filled with nitrogen to create an oxygen-free environment that prevents oxidation of coffee compounds during storage, thereby maintaining flavor quality while enabling extended storage duration.
Solution Approach 2:
The patent changes the oxygen concentration parameter from atmospheric levels (approx. 21%) to near-zero levels by purging with nitrogen. This parameter change fundamentally alters the chemical environment to prevent degradation reactions while preserving the coffee's sensory properties throughout the storage period.
2Duration of action of stationary object
If coffee is freeze-dried for extended storage, then storage duration is improved, but flavor quality deteriorates requiring reconstitution
Solution Approach 1:
The patent utilizes phase transition by freezing the brewed coffee to solidify it in the container. This phase change from liquid to solid enables long-term storage without reconstitution, while the coffee can be conveniently reconverted to liquid state by simple heating, eliminating the need for reconstitution steps required by freeze-dried products.
3Reliability
If coffee is consumed within 30 minutes of brewing, then flavor quality is improved, but storage duration deteriorates to near zero
Solution Approach 1:
The patent applies preliminary action by performing the brewing process in advance and immediately sealing the coffee in an inert atmosphere container. This preliminary preparation allows the coffee to be stored for extended periods while maintaining the flavor quality of freshly brewed coffee, eliminating the need to consume it within 30 minutes of brewing.
4Reliability
If oxygen is removed from brewed coffee, then flavor preservation is improved, but dissolved oxygen content decreases below 2 ppm
Solution Approach 1:
The patent applies inert atmosphere by introducing nitrogen gas to displace and remove oxygen from the coffee beverage. The nitrogen purging process reduces dissolved oxygen content below 2 ppm, creating an oxygen-free environment that preserves flavor while the nitrogen atmosphere prevents oxidation during storage.
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 maintains the flavor of freshly brewed coffee for up to 12 months by encapsulating flavor compounds in ice with minimal oxygen exposure, ensuring the beverage tastes like freshly brewed coffee when reheated, eliminating the need for reconstitution and enhancing consumer convenience.
Implementation Method 1
degassing the beverage prior to storing the beverage in a sealed container
Implementation Method 2
freezing the beverage
Implementation Method 3
configured to be reheated prior to consumption
Data Source
AI summary
A brewed beverage product is provided that, in some embodiments, may comprise an oxygen permeable container containing a frozen deoxygenated brewed beverage, the frozen deoxygenated brewed beverage including a coffee or tea based beverage or concentrate having been its dissolved oxygen content reduced to less than 2.0 parts per million (ppm) in order to reduce oxidation of coffee or tea-based flavor compounds in the degassed coffee or tea based beverage or concentrate. The frozen deoxygenated brewed beverage may further have an exterior surface formed from a frozen deoxygenated liquid so as to be substantially void-free in order to limit the ingress of oxygen into the frozen deoxygenated brewed beverage.