Milk-Coffee Beverage Composition for Reduced Sterilization Odor
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Solution Overview
Problem
Milk-containing coffee beverages experience thermal deterioration odor and loss of fresh milk flavor and original coffee flavor due to the presence of coffee lipids and milk proteins during thermal sterilization.
Innovation Solution
Incorporating specific amounts of inorganic salts, including magnesium, potassium, and chloride ions, into the beverage to reduce thermal deterioration odor while maintaining natural taste and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If thermal sterilization is performed on milk-containing coffee beverages, then long-term storage is enabled, but thermal deterioration odor and loss of fresh milk flavor occur
Solution Approach 1:
The patent changes the chemical composition parameters of the beverage by adding specific inorganic salts (magnesium ions at 0.5-8.0 mg/100g, potassium ions at 30-150 mg/100g, chloride ions at 5-50 mg/100g) to modify the thermal sterilization process outcomes, thereby reducing thermal deterioration odor while maintaining storage capability
Solution Approach 2:
Inorganic salts act as intermediary substances that mediate between the thermal sterilization process and the milk-coffee matrix, preventing direct harmful interactions between heat and milk proteins/coffee lipids that cause deterioration odor, thus enabling long-term storage without quality loss
2Quantity of substance
If coffee lipids are present in the beverage, then natural coffee flavor is enhanced, but thermal deterioration odor becomes stronger
Solution Approach 1:
The patent modifies the chemical environment by introducing inorganic salts that change the physical-chemical parameters during thermal processing, preventing the formation of strong heated odor even when coffee lipids are present at natural levels
Solution Approach 2:
The patent converts the potentially harmful effect of coffee lipids (which generate strong heated odor during sterilization) into a benefit by using inorganic salts to control the thermal process, allowing coffee lipids to contribute to natural flavor without producing unpleasant odor
3Object-generated harmful factors
If inorganic salts are added to reduce thermal deterioration odor, then flavor freshness is improved, but beverage composition complexity increases
Solution Approach 1:
The patent uses inorganic salts to change the chemical parameters of the beverage system, creating a new state where thermal deterioration is suppressed without requiring complex processing equipment or multi-component formulations
Solution Approach 2:
The inorganic salts integrate homogeneously into the milk-coffee matrix, creating a uniform composition that simplifies the overall formulation approach while effectively reducing thermal deterioration odor through consistent distribution of protective ions
Data Source
AI summary
Provided is a thermally sterilized milk-containing coffee beverage in which thermal deterioration odors are reduced while containing milk components and coffee lipids. This thermally sterilized milk-containing coffee beverage contains milk components, coffee lipids, and inorganic salts including a magnesium salt. In the thermally sterilized milk-containing coffee beverage, the total content of kahweol palmitate and cafestol palmitate (coffee lipids) is 0.01-1.30 mg /100 g, and the magnesium content is 0.5-8.0 mg /100 g.