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US 2016/0235084 A1Published application
Concentrated shelf stable liquid coffee and methods of making thereof
AssigneeDreamPak
InventorAly Gamay
Life of this patent
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Abstract
The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.
Claims20
1-6. (canceled)
A method for preparing a shelf-stable liquid coffee concentrate comprising:
- a. preparing one or more liquid coffee source components,
- b. adjusting the temperature of the one or more liquid coffee source components to about 130 degrees F. or below, and
- c. adding dry microground coffee components, at about 1-15% by weight of the concentrate, to the one or more liquid coffee source components.
A method for preparing a shelf-stable liquid coffee concentrate comprising:
- a. preparing one or more liquid coffee source components at a temperature of about 130 degrees F. or below,
- b. adding dry microground coffee components, at about 1-15% by weight of the concentrate, to the one or more liquid coffee source components, and
- c. adjusting total coffee solids of the shelf-stable liquid coffee concentrate to about 30-70% by weight of the concentrate.
A method for preparing a shelf-stable liquid coffee concentrate comprising:
- a. adjusting total coffee solids of the shelf-stable liquid coffee concentrate to about 30-70% by weight of the concentrate, and
- b. adding dry microground coffee components at about 1-15% by weight of the concentrate.
Dependencies are inferred from the claim text.