Oxygenated Coffee Preservation for C. Bot Prevention
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Solution Overview
Problem
Existing methods to inhibit Clostridium botulinum growth in coffee products, particularly nitro cold brew coffee, alter the flavor profile and require high temperatures that are costly and inefficient, limiting shelf life to 90 days or less.
Innovation Solution
A method involving dissolving oxygen and nitrogen into low-acid coffee products at temperatures below 50°C, packaging them in sealed containers with controlled oxygen levels, and optionally heating to inhibit C. bot growth while preserving flavor, resulting in a shelf life of at least 180 days.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heat treatment of 90°C for 10 minutes is applied to inhibit C. bot growth, then food safety is improved, but the flavor profile is altered with bitter and yeasty taste
Solution Approach 1:
The patent changes the temperature parameter from conventional high-temperature treatment (90°C) to low-temperature treatment (below 50°C), and extends the treatment time to achieve the same microbial inhibition effect while preserving flavor. This parameter transformation allows achieving food safety goals without the harmful side effects of high-temperature processing.
Solution Approach 2:
The patent applies preliminary oxygenation to the coffee product before packaging, creating an oxidizing environment that inhibits C. bot growth in advance. This preliminary protective action eliminates the need for subsequent high-temperature treatment, thereby preserving the original flavor profile while ensuring food safety.
2Duration of action of stationary object
If the product is heated to 90°C or higher for 10 minutes to prevent C. bot growth, then shelf life is extended, but energy consumption increases and flavor is degraded
Solution Approach 1:
The patent transforms the processing parameters from high-temperature short-time (90°C for 10 minutes) to low-temperature extended-time (below 50°C for extended periods), significantly reducing energy consumption while achieving equivalent or superior shelf life extension through combined oxygenation and low-temperature treatment.
Solution Approach 2:
The patent replaces the thermal processing mechanism with a chemical/biological mechanism involving oxygenation and low-temperature inhibition, substituting heat energy with oxidative processes that achieve the same preservation goal with minimal energy input.
3Reliability
If acid is added to lower pH below 5.0 to inhibit C. bot, then food safety is improved, but the delicate flavor profile is compromised
Solution Approach 1:
The patent applies preliminary oxygenation to create an oxidizing environment that inhibits C. bot growth before packaging, eliminating the need for subsequent acidification. This preliminary protective action preserves the original delicate flavor profile while ensuring food safety through controlled oxygen levels rather than pH modification.
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 inhibits C. bot growth in coffee products, maintaining flavor integrity and extending shelf life to 180 days without high-temperature processing, allowing for non-cold chain transportation and reduced calorie content.
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
Data Source
AI summary
A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.