Nitro Coffee Oxygenation for 180-Day C. Bot Prevention
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Solution Overview
Problem
Existing methods to inhibit Clostridium botulinum (C. bot) growth in nitro coffee products alter the flavor profile or require conditions that are not suitable for maintaining the desired taste, and there is a need for a method that provides extended shelf life without these drawbacks.
Innovation Solution
A method involving dissolving oxygen and nitrogen into cold-brewed coffee at controlled temperatures, packaging it in a sealed container with a controlled headspace, and maintaining refrigerated conditions to inhibit C. bot growth while preserving flavor.
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 deteriorates with bitter and yeasty taste
Solution Approach 1:
The patent changes the critical parameter from temperature-based sterilization to pH-based inhibition. By maintaining pH at or below 5.0 through acidification, the product achieves C. bot inhibition without thermal processing, thereby preserving the original flavor profile while ensuring food safety.
Solution Approach 2:
The patent replaces the mechanical/thermal system (heat treatment) with a chemical system (acidification). Instead of using thermal energy to kill bacteria, the invention uses chemical modification of the environment (lowering pH) to prevent bacterial growth, thus avoiding the harmful thermal effects on flavor.
2Reliability
If pH is reduced to 5.0 or less to inhibit C. bot growth, then food safety is improved, but the flavor profile deteriorates by departing from the characteristic cold brew taste
Solution Approach 1:
The patent carefully adjusts the pH parameter to the critical threshold of 5.0 or slightly below, which is sufficient for C. bot inhibition while minimizing impact on flavor. This precise parameter control allows achieving food safety goals while preserving the characteristic cold brew flavor profile as much as possible.
3Reliability
If salt level is increased to 3.5% to inhibit C. bot growth, then food safety is improved, but the flavor profile deteriorates
Solution Approach 1:
The patent extracts or eliminates the need for salt-based preservation by using acidification instead. By removing salt from the preservation strategy and relying solely on pH control, the invention avoids the harmful flavor changes associated with high salt content while maintaining food safety.
4Duration of action of stationary object
If shelf life is extended beyond 90 days through conventional methods, then product availability is improved, but the flavor profile deteriorates due to required processing
Solution Approach 1:
The patent changes the preservation parameter from thermal processing to pH control, enabling extended shelf life (beyond 90 days) without the harmful effects of heat treatment. This parameter substitution allows the product to maintain its flavor profile while achieving the desired extended shelf life for broader distribution.
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 produces nitro coffee products that are shelf stable for at least 180 days with consistent flavor and acidity, effectively preventing C. bot growth without requiring heat treatment or significant pH adjustments.
Implementation Method 1
dissolving oxygen into a liquid coffee product brewed at a temperature of less than 50° C.
Implementation Method 2
dispensing nitrogen into the oxygenated coffee
Implementation Method 3
maintaining refrigerated conditions to inhibit C. bot growth
Data Source
AI summary
A low acid beverage product such as e.g. coffee, cold brew coffee or nitro cold brew coffee product that is shelf stable for 180 days at refrigerated conditions including a sealed container having a liquid portion and a headspace. The liquid portion has the beverage with oxygen dissolved therein. A method of manufacturing the beverage includes dissolving oxygen and into a cold beverage and packaging the liquid beverage product with oxygen dissolved therein into a sealed container. The liquid beverage product also includes flavorings or sweeteners or milk products in the sealed container and remains free from Clostridium botulinum (C. bot).