Nitro Cold Brew Coffee Powder Membrane Filtration
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Solution Overview
Problem
Existing methods for producing instant coffee powders struggle with maintaining the flavor and stability of premium coffee, as they often result in hygroscopic powders that lose aroma and have inferior taste compared to freshly brewed coffee, and current processes require complex preparation and storage of cold brew liquids.
Innovation Solution
A process involving low-temperature extraction of coffee solids, membrane filtration to separate low molecular weight components, and subsequent drying to produce a dried coffee powder with a high concentration ratio of high molecular weight to low molecular weight components, which enhances stability and aroma retention.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional freeze drying method is used to produce instant coffee powder, then the coffee can be stored conveniently, but the powder becomes highly hygroscopic and loses aroma, resulting in inferior flavour compared to freshly brewed coffee
Solution Approach 1:
The coffee extract is segmented into high molecular weight components (retentate) and low molecular weight components (permeate) through membrane filtration. The retentate containing high molecular weight components is used to produce the instant coffee powder, while low molecular weight components that cause hygroscopy are removed. This segmentation allows the powder to maintain flavour stability and aroma retention while remaining convenient for storage.
Solution Approach 2:
Low molecular weight components are extracted and removed from the coffee extract through membrane filtration. These extracted components are responsible for the hygroscopic properties that lead to flavour degradation. By taking out these problematic components, the resulting powder maintains superior flavour stability and aroma retention during storage.
2Reliability
If cold brew coffee is prepared freshly to maintain high quality aroma, then the flavour is superior, but it requires complex preparation process and cannot be stored long-term
Solution Approach 1:
The coffee extract is pre-processed through membrane filtration to separate high and low molecular weight components before drying. This preliminary action removes the low molecular weight components that cause hygroscopy and flavour degradation, allowing the coffee to be stored as a stable powder for long-term use while maintaining the superior aroma quality of cold brew coffee when reconstituted.
Solution Approach 2:
The molecular weight distribution parameter of the coffee extract is changed through membrane filtration, creating a retentate enriched in high molecular weight components. This parameter change transforms the extract into a form that can be dried into a stable powder, enabling long-term storage while preserving the aromatic qualities associated with cold brew coffee.
3Reliability
If first extract only (from low temperature brewing) is used to make instant coffee powder, then the flavour characteristics are brew-like and desirable, but the powder has poor stability and forms cakes in the jar
Solution Approach 1:
Low molecular weight components are extracted and removed from the first extract through membrane filtration. These removed components are responsible for the caking and instability problems. The resulting retentate enriched in high molecular weight components maintains the desirable brew-like flavour characteristics while achieving superior powder stability that prevents caking during storage.
4Reliability
If nitrogen is infused into cold brew coffee to create foam, then the beverage has spectacular cascading effect and creamy foam layer, but the cold brew must be prepared shortly before nitro coffee preparation, requiring overnight stock preparation
Solution Approach 1:
The coffee is pre-processed into a stable instant powder form through membrane filtration and drying before nitrogen infusion. This preliminary action creates a product that can be stored indefinitely without degradation, eliminating the need for overnight cold brew preparation. The powder can be reconstituted and infused with nitrogen on-demand, maintaining the spectacular cascading effect and creamy foam layer while reducing preparation time and eliminating the need for advance stock preparation.
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 process yields a stable and flavorful instant coffee powder that retains the characteristics of brewed coffee, with improved stability and foam volume when nitrogen is infused, allowing for convenient and long-term storage.
Implementation Method 1
filtering the first coffee extract using a selectively-permeable membrane having a molecular weight cut-off of 0.1-100 kDa to reduce the concentration of low molecular weight components
Implementation Method 2
The filtered coffee extract is then dried to form a stable and flavourful soluble coffee powder with a concentration ratio of high molecular weight to low molecular weight components of at least 5
Implementation Method 3
The stable and flavourful soluble coffee powder is then infused with nitrogen gas to provide a nitrogen infused cold coffee extract
Implementation Method 4
Nitrogen bubbles show a spectacular cascading effect in cold coffee by first appearing through nucleation of the dissolved gas and sinking to bottom of the receiver
Data Source
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AI summary
The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.