Stabilized Enzyme Compositions Using Coffee-Derived Materials
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The production of soluble coffee often results in an inferior product due to high processing temperatures and pressures, leading to undesirable off-flavors and aroma loss, and existing enzyme-based methods complicate the process with residual stabilizers in the final product.
Innovation Solution
Stabilized enzyme compositions using coffee-derived materials, which eliminate conventional stabilizers and enhance enzyme stability during storage and processing, allowing for the production of soluble coffee with retained flavor and aroma without additional formulation ingredients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional stabilizers (sugars, polyols, salts, proteins) are added to enzyme formulations, then enzyme stability and activity are preserved during storage and processing, but the final soluble coffee product contains residual stabilizers that complicate the process and may affect product quality
Solution Approach 1:
The patent extracts and removes conventional stabilizers (sugars, polyols, salts, proteins) from the enzyme formulation process. Instead of adding these external stabilizing agents, the invention uses coffee-derived materials that are naturally present in coffee extracts to stabilize the enzyme, thereby eliminating the need for separate stabilizer addition and subsequent removal steps
Solution Approach 2:
The coffee-derived materials serve dual functions: they are both the stabilizing agent for the enzyme and a component of the final coffee product. This self-service approach eliminates the need for separate stabilizer ingredients, simplifying the overall process while maintaining enzyme stability
2Productivity
If high processing temperatures and pressures are used in soluble coffee production, then extraction efficiency is improved, but undesirable off-flavors are generated and aroma is lost
Solution Approach 1:
The patent replaces high-temperature thermal processing with enzymatic processing. Instead of using heat and pressure to extract coffee components, the invention uses enzymes (such as cellulases, hemicellulases, pectinases, and proteases) to chemically break down coffee solids at lower temperatures, thereby maintaining flavor and aroma while achieving efficient extraction
Solution Approach 2:
The invention changes the processing parameters from high temperature/pressure (thermal-mechanical) to low temperature/enzymatic action (chemical-biological). This parameter transformation allows extraction to occur at temperatures that preserve volatile aromatic compounds while still achieving effective solubilization of coffee components
3Duration of action of stationary object
If conventional stabilizers are used in enzyme formulations, then enzyme activity is maintained during storage, but additional formulation ingredients are required that increase manufacturing complexity and costs
Solution Approach 1:
The coffee-derived materials perform multiple functions simultaneously: they serve as the stabilizing agent for the enzyme, provide buffering capacity for pH control, and are themselves desirable components of the final coffee product. This multi-functionality eliminates the need for separate stabilizer, buffer, and flavoring ingredients, thereby simplifying manufacturing
Solution Approach 2:
The invention uses homogeneous coffee-derived materials (such as coffee extracts, spent coffee grounds, or coffee solubles) as the stabilizing agent, which are naturally compatible with the final coffee product. This homogeneity ensures uniform distribution and compatibility throughout the formulation, simplifying manufacturing compared to multi-component systems with different stabilizers
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 use of coffee-derived materials in enzyme compositions maintains enzyme stability and activity, reducing processing complexity and costs, while producing a soluble coffee product with balanced flavor and aroma similar to traditional roast and ground coffee.
Implementation Method 1
The mechanism (mode of action) of the stabilization is not always well known; but appears to involve protection of the enzyme protein (or in some cases, non-protein entity required for activity) from the denaturing or deactivating of thermal extremes, desiccation, shear, osmotic stress, pH stress, ionic gradients, proteolysis and other adverse forces.
Implementation Method 2
treating the coffee slurry with an effective amount of an enzyme in the form of a stabilized enzyme composition at a temperature and for a time sufficient to hydrolyze the coffee solids to form a soluble coffee extract material
Implementation Method 3
The stabilized enzyme compositions of this invention can be used in any application where it is desired to avoid inclusion of conventional stabilizers... the composition is in a dried form
Data Source
AI summary
Enzyme compositions stabilized with coffee-derived materials are provided. The stabilized enzyme compositions are especially useful in the production of soluble coffee from roast coffee solids.