Methods for making concentrated shelf stable liquid coffee
AssigneeDreamPak
InventorAly Gamay
Life of this patent
Estimating the term…
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.
Claims17
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 less than about 130 degrees F., and
- c. adding dry microground coffee components to provide a liquid coffee concentrate, said dry microground coffee components being added at about 1-15% by weight of the concentrate
- wherein the concentrate further has a total coffee solids constitute of about 30-70% by weight of the concentrate or a pH of about 4.6-5.2.
A method for preparing a shelf-stable liquid coffee concentrate comprising preparing a liquid coffee concentrate by providing one or more liquid coffee source components at a temperature of below about 130 degrees F. and adding dry microground coffee components, at about 1-15% by weight of the concentrate to the one or more liquid coffee source components such that said shelf-stable liquid coffee concentrate is prepared having a total coffee solids of about 30-70% by weight of the concentrate.
A method for preparing a shelf-stable liquid coffee concentrate comprising:
- adjusting total coffee solids a liquid coffee concentrate to about 30-70% by weight of the concentrate by
- adding dry microground coffee components to said concentrate at about 1-15% by weight of the concentrate.
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 less than about 130 degrees F., and
- c. adding dry microground coffee components to provide a liquid coffee concentrate, said dry microground coffee components being added at about 1-15% by weight of the concentratents
- wherein said concentrate is packaged in a hermetically sealed container.
Dependencies are inferred from the claim text.