Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof

Definitions

• the present invention relates to coffee beverages, and particularly, although not exclusively, to novel methods for preparing coffee beverage products, and to the beverage formulations themselves, which are provided in a positive pressure container in which they are sold to consumers.
• Coffee beverages are widely consumed, and are refreshing drinks with a distinct aroma and flavour.
• Coffee is prepared from the roasted seeds or beans of the Coffea plant, which is a member of the Rubiaceae family, and several species of Coffea are grown for the beans.
• Coffea arabica accounts for about 80% of the world’s coffee production, while Coffea canephora accounts for about 20%.
• the coffee bean is a seed of the coffee plant, and is primarily the source of the coffee flavour.
• Ready-made or ready-to-drink (RTD) hot and cold coffee beverages are now available for purchase by consumers, and are conveniently packaged in an easy-to-open container, such as a can or tin, or the like.
• the container may be made of steel which is a tough and resilient material. For some coffee beverages, particularly canned coffee containing milk, there is a risk of explosion, and so they may be placed under a small negative internal pressure in order to reduce this risk.
• the container may be made of aluminium, which is much lighter and less robust than steel, and so is prone to denting or otherwise being damaged, either in its outer casing or in or along its seals. Accordingly, in order to provide strength and prevent damage to aluminium containers, and also to facilitate the identification of any fails in their seals, aluminium containers or cans are subjected to a small positive internal pressure.
• RTD ready-to-drink
• the present invention arises from the inventors’ work in attempting to overcome the problems associated with the prior art.
• the inventors carried out research into the various steps involved in the production of ready-to-drink (RTD) coffee beverages, and surprisingly found that it is possible to reduce and even prevent foaming to acceptable levels during the process by carefully selecting temperatures to which the beverage ingredient combinations are exposed throughout the process, namely a blending step, a homogenisation step and a filling step.
• RTD ready-to-drink
• a process for producing a ready-to-drink (RTD) coffee beverage contained in a positive pressure container comprising:
• a ready-to-drink (RTD) coffee beverage obtained, or obtainable, by the process of the first aspect.
• the process of the first aspect preferably results in the production of a milky coffee beverage
• a heating step is not applied after step (b) and before step (c).
• a heating step is not applied after step (c).
• the temperature used in step (a) is in the range of about 65°C to about 75°C, more preferably in the range of about 68°C to about 73°C , and most preferably in the range of about 69°C to about 71 °C .
• the temperature used in step (b) is in the range of about 60°C to about 70°C or
• the temperature used in step (c) is in the range of about 55 °C to about 65 °C, more preferably in the range of about 58 °C to about 63 °C, and most preferably in the range of about 59 °C to about61°C.
• the temperature used in steps (a) and (b) is in the range of about 60 °C to about 70 °C; and the temperature used in step (c) is in the range of about 50 °C to about 65 °C.
• a heating step is not applied after step (a) and before step (b).
• a water is heated to a predetermined temperature of about 60°C to about 80°C and coffee component and milk are added thereto and blended to obtain a beverage mixture in step (a)
• no further heating is applied to the mixture before the homogenization in step (b).
• step (a) and step (b) are conducted in different apparatuses and there is no heating means between these apparatuses.
• step (a) is conducted in an apparatus with heat shield to reduce a loss of heat.
• the RTD coffee beverage may comprise 1-75 wt% milk, 1-70 wt% milk, 1-65 wt% milk, 1-60 wt% milk, 1-60 wt% milk, 1-50 wt% milk, 1-40 wt% milk, 5-75 wt% milk, 5-65 wt% milk, 5-60 wt% milk, 5- 55 wt% milk, 5-45 wt% milk, 10-75 wt% milk, 10-65 wt% milk, 10-55 wt% milk, 10-45 wt% milk, 15-55 wt% milk, 15-45 wt% milk, 20-55 wt% milk, 20-45 wt% milk, 25-55 wt% milk, or 30-50 wt% milk, preferably liquid milk. More preferably, the RTD coffee beverage comprises 5-60 wt% milk, 25-55 wt% milk, or 30-50 wt% milk, preferably liquid milk.
• the amount of a coffee component contained in the RTD coffee beverage as coffee solids may be 0.2-5.0 wt%, 0.2-4.5 wt%, 0.2-4.0 wt%, 0.2-3.5 wt%, 0.2-3.0 wt%, 0.2-2.5 wt%, 0.2-2.0 wt%, 0.2-1.5 wt%, 0.4-5.0 wt%, 0.4-4.5 wt%, 0.4-4.0 wt%, 0.4-3.5 wt%, 0.4-3.0 wt%, 0.4-2.5 wt%, 0.4-2.0 wt%, 0.4-1.5 wt%, 0.6-5.0 wt%, 0.6-4.5 wt%, 0.6-4.0 wt%, 0.6-3.5 wt%, 0.6-3.0 wt%, 0.6-2.5 wt%, 0.6-2.0 wt% or 0.6- 1.5 wt%.
• the coffee solids of the coffee component can be measured by determining the solid content of the coffee extract (including a solution in which coffee extract and/or powder coffee was dissolved) as a raw material from the sugar refractometer reading (Brix value) at 20°C.
• a sugar refractometer RFM340+, manufactured by Bellingham+Stanley
• RFM340+ can be used to measure the sugar refractometer reading (Brix value) of the coffee extract, and after multiplied by the amount of coffee extract (g), the coffee solid content (g) in the composition can be calculated.
• the inventors have investigated the processing methods for both white coffee beverages (i.e. containing milk as in the first and second aspects) and also black coffee beverages (i.e. without milk), and appreciate that it is not necessary for the method to include a homogenisation step for black coffee in order to reduce foaming. Furthermore, they were surprised to observe that the optimum temperatures for the blending and filling steps for black coffee were significantly different to those used for white coffee.
• a process for producing a ready-to-drink (RTD) black coffee beverage contained in a positive pressure container comprising:
• a ready-to-drink (RTD) coffee beverage obtained, or obtainable, by the process of the third aspect.
• the black coffee beverage produced by the method of the third aspect does not include milk.
• a heating step is not applied after step (b).
• the temperature used in step (a) is in the range of about 12 °C to about 28°C, more preferably in the range of about 15 °C to about 25°C, and most preferably in the range of about 18 °C to about22°C.
• the temperature used in step (b) is in the range of about 12 °C to about 28°C, more preferably in the range of about 15 °C to about 25°C, and most preferably in the range of about 18 °C to about 22°C.
• the temperature used in steps (a) and (b) is approximately the same.
• the temperature used in steps (a) and (b) is in the range of about 15°C to about 25°C, and most preferably in the range of about 18°C to about 22°C.
• the coffee component used in the process of the first or third aspect is selected from coffee extract, soluble coffee or ground coffee beans.
• the coffee component is not from coffee concentrate.
• the coffee component is not from coffee source material which contains intrinsic carbon dioxide.
• the other beverage components used in the process of the first or third aspect may be selected from a group consisting of: an emulsifier; sugar; pH regulator; flavouring; and liquid milk.
• the other components do not comprise an anti- foaming agent, preferably having hydrophilic- lipophilic balance (HLB), which is less than 10, more preferably less than 5.
• HLB hydrophilic- lipophilic balance
• the inventors have also developed a range of novel RTD coffee beverage formulations, referred to herein as A, B, C and D, which do not suffer from excessive foaming when released from a positive pressure container.
• a ready-to-drink (RTD) coffee beverage product comprising a beverage composition disposed in a container and maintained under a positive internal pressure, wherein the beverage composition comprises a flavour component, and an emulsifier having a hydrophilic- lipophilic balance (HLB), which is greater than 10.
• RTD ready-to-drink
• a method of preparing a ready-to-drink (RTD) coffee beverage product comprising: (i) introducing a beverage composition into a container, wherein the composition comprises a flavour component, and an emulsifier having a hydrophilic-lipophilic balance (HLB), which is greater than 10; and (ii) maintaining the composition under a positive internal pressure, to thereby prepare the beverage product.
• HLB hydrophilic-lipophilic balance
• the emulsifier having an HLB greater than 10 reduces foaming of the coffee beverage composition when the pressure is released from the container, for example when it is opened by a consumer.
• the coffee beverage composition does not comprise an antifoaming agent or stabiliser chemical for reducing foaming when the pressure is released, and so the taste of the beverage composition is significantly better (and less "chemical” or synthetic tasting) than coffee beverages which do include such anti-foaming agents or chemical stabilisers.
• beverage composition of the invention Another advantage of not including an anti-foaming agent or chemical stabiliser in the beverage composition of the invention that they do not therefore need to be mentioned on the beverage product label, which may otherwise deter consumers, i.e. it enables a so-called "clean label” to be used.
• the hydrophilic-lipophilic balance (HLB) of a surfactant or emulsifier is a measure of the degree to which it is hydrophilic or lipophilic, determined by calculating values for the different regions of the molecule.
• the emulsifier preferably has a hydrophilic-lipophilic balance (HLB), which is greater than 11 , 12 or 13.
• HLB hydrophilic-lipophilic balance
• the emulsifier has an HLB which is greater than 14.
• the emulsifier has an HLB which is greater than 15, and even more preferably greaterthan 16 or 17.
• the emulsifier is preferably an ester of a fatty acid, preferably palmitic acid.
• the emulsifier is a sucrose ester of a fatty acid, preferably palmitic acid.
• the beverage composition does not comprise an anti-foaming or chemical stabiliser having a hydrophilic-lipophilic balance (HLB) of less than 10, 8, 6, 5, 4 or 3.
• HLB hydrophilic-lipophilic balance
• the composition does not comprise an anti-foaming agent or chemical stabiliser having an HLB of about 1 , 2 or 3.
• the beverage composition does not comprise an anti-foaming agent or chemical stabiliser selected from a group consisting of: a hydrocolloid, modified starch, pectin, carrageenan, inulin, silicone and
• the beverage composition does not comprise a hydrocolloid selected from a group consisting of: xanthan, gum arabic and gum acacia.
• the flavour component is derived from Coffea genus. Therefore, in one preferred embodiment, the flavour component is derived from plant material or extract which is from a plant of the Coffea genus, which is preferably from Coffea arabica , or Coffea robusta or Coffea canephora , i.e. coffee and so the beverage product is a ready-to-drink (RTD) coffee beverage.
• the coffee beverage composition may comprise caffeine.
• the beverage composition comprises about 15mg to 75mg caffeine per 100g beverage composition.
• the coffee beverage composition may not comprise caffeine.
• the coffee beverage composition may be decaffeinated.
• any of the aforementioned plants may have their caffeine removed.
• such plants may be bred, for example by selecting breeding and/or by mutation, to reduce or remove the caffeine content to undetectable levels.
• the flavour component is derived from Coffea grain, seeds or beans.
• the plant material may comprise green coffee beans or seeds.
• the seeds or beans may be processed and roasted.
• the seeds or beans are preferably ground before they used.
• the flavour component is derived from coffee extract or coffee powder.
• the use of coffee extract or powder means that there is less intrinsic carbon dioxide trapped in the coffee source material, thereby reducing the risk of foaming during the manufacturing process of the second aspect to produce the beverage product of the first aspect. In particular, foaming is reduced or prevented when the ingredients are mixed or blended together.
• the flavour component is low particulate material, and is therefore easily dissolved.
• the average particle diameter is preferably about 0.1 to 10mm, more preferably about 0.2 to 5mm, and most preferably about 0.5 to 2mm.
• the flavour component is soluble.
• the flavour component does not cause precipitation or turbidity after it has been dissolved.
• the flavour component is soluble with low sedimentation and low precipitation. Any precipitate preferably has a volume of less than 5% (v/v), more preferably less than 2% (v/v), and most preferably less than 1 % (v/v).
• the cloudiness of the beverage may be measured using a turbidimeter (measured in NTU units). Accordingly, when milk is not included, the turbidity of the beverage may be less than 100 NTU, preferably less than 50 NTU, and more preferably less than 10 NTU. When milk is included, the turbidity of the beverage may be less than 5000 NTU, preferably less than 2000 NTU.
• the beverage composition may be served to a consumer at a range of different temperatures.
• the beverage composition in the container at the time it is opened and the pressure is released may be cool, cold, warm or hot.
• the temperature of the beverage composition may be below 20°C, or below 15°C, or below 10°C, or below 7°C, when the container is opened.
• the temperature of the beverage composition may be above 0°C, or above 2°C, or above 4°C.
• the temperature of the beverage composition may be between 0 ? C and 20°C, or between 2°C and 10°C, or between 3°C and 7°C.
• a most preferred temperature for the beverage composition is about 5°C.
• the temperature of the beverage composition may be below 65°C, or below 60°C, or below 58°C, or below 55°C when the container is opened.
• the temperature of the beverage composition may be above 40°C, or above 45°C, or above 50°C.
• the temperature of the beverage composition may be between 42°C and 63°C, or between 45°C and 60°C, or between 50°C and 55°C.
• a most preferred temperature for the beverage composition is about 53°C.
• the container may comprise, or be made substantially of, steel. However, preferably, the container may comprise, or be made substantially of, aluminium. The thickness of the container may be about 0.1 mm to 0.2mm. An inner surface of the container may comprise or be coated with a lacquer.
• the positive internal pressure of the container may be between about 0.05 and about 10 kg/cm 2 , or between about 0.10 and about 7 kg/cm 2 , or between about 0.20 and about 5 kg/cm 2 , or between about 0.25 and about 3 kg/cm 2 .
• the positive internal pressure of the container is between 0.30 and about 1.1 kg/cm 2 before the pressure is released. It will be appreciated that opening the container results in equilibrium with atmospheric pressure.
• the beverage composition comprises:
• beverage composition comprises:
• the composition may comprise 0.01-0.75 wt% emulsifier, or 0.01-0.50 wt% emulsifier, or 0.01-0.4 wt% emulsifier, or 0.01-0.3 wt% emulsifier, or 0.01-0.2 wt% emulsifier.
• the composition may comprise 0.02- 1.0 wt% emulsifier, or 0.05-0.75 wt% emulsifier, or 0.075-0.5 wt% emulsifier, or 0.09-0.3 wt% emulsifier.
• the composition comprises about 0.1 wt% emulsifier.
• the emulsifier is preferably an ester of a fatty acid, preferably palmitic acid.
• the emulsifier is a sucrose ester of a fatty acid, preferably palmitic acid.
• the composition may comprise 40-99 wt% water, or 45-98 wt% water, or 50-75 wt% water, or 52-70 wt% water, or 55-65 wt% water. In one embodiment, the composition may comprise 30-80 wt% water, or 40- 75 wt% water, or 45-73 wt% water, or 50-70 wt% water.
• the composition may comprise 0.1 -4.0 wt% flavour component, or 0.1 -3.0 wt% flavour component, or 0.1-2.0 wt% flavour component.
• the composition may comprise 0.5-3.0 wt% flavour component, or 0.75- 2.0 wt% flavour component, or 1.0-1.5 wt% flavour component.
• the composition may comprise 1.0-2.0 wt% flavour component.
• flavour component is dissolved in the water.
• the flavour component is a coffee component.
• “coffee component” can refer to a solution containing coffee bean-derived components, of which there are primarily coffee extracts, i.e., solutions obtained by extraction of roasted and ground coffee beans using hot or cold water.
• Coffee component can also include coffee solutions prepared from concentrated coffee extract, soluble coffee obtained by drying coffee extract, or the like, with suitable amounts of hot or cold water.
• the coffee component is a coffee extract.
• the amount of a coffee component contained in the composition as coffee solids may be 0.2-
• the coffee solids of the coffee component can be measured by determining the solid content of the coffee extract (including a solution in which coffee extract and/or powder coffee was dissolved) as a raw material from the sugar refractometer reading (Brix value) at 20°C.
• a sugar refractometer RFM340+, manufactured by Bellingham+Stanley
• RFM340+ can be used to measure the sugar refractometer reading (Brix value) of the coffee extract, and after multiplied by the amount of coffee extract (g), the coffee solid content (g) in the composition can be calculated.
• the beverage composition may be white (i.e. comprise a milk component), or black (i.e. may not comprise a milk component).
• milk component can refer to a component added to a coffee beverage in order to impart milk flavour or milk texture, and includes primarily any milk, cow milk, dairy products or non-dairy products or substitutes.
• milk component may include raw milk, cow milk, special cow milk, partially defatted milk, skimmed milk, semi-skimmed milk, processed milk, milk beverages and the like.
• Suitable dairy products may include cream, concentrated whey, concentrated milk, concentrated skimmed milk, sugar-free condensed milk, sweetened condensed skim milk, total milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, modified dry milk and the like.
• Cow milk is preferably used from the standpoint of flavour.
• Fermented milk or lactic acid bacteria beverages may also be used in the form of powders.
• Suitable non-dairy milk substitutes may include any plant-derived milk, such as soy milk, coconut milk, almond milk, cashew milk, macadamia, rice milk, hemp milk, flax milk or oat milk.
• the milk is liquid milk.
• the milk is not powdered milk.
• the composition may therefore comprise 0-60 wt% milk, or 0-50 wt% milk, or 0-40 wt% milk, preferably liquid milk.
• the composition comprises 5-60 wt% milk, or 25-55 wt% milk, or 30-50 wt% milk, preferably liquid milk.
• the milk may be whole milk, semi-skimmed milk or skimmed milk.
• the milk may comprise fat. It will be understood that“skimmed milk’’ is milk in which the milk fat has been removed from whole milk, and “whole milk” is milk in which the fat has not been removed.“Semi-skimmed milk” is milk in which at least some of the milk fat has been removed from whole milk.
• the composition may comprise 0-50 wt% whole milk, or 0-48 wt% whole milk, or 0-45 wt% whole milk, or 0-20 wt% whole milk, or 0-10 wt% whole milk, or 0-5 wt% whole milk.
• the composition may comprise 25- 55 wt% whole milk, or 30-50 wt% whole milk, or 35-45 wt% whole milk.
• the composition may comprise 0-50 wt% skimmed milk, or 0-45 wt% skimmed milk, or 0-35 wt% skimmed milk.
• the composition may comprise 25-55 wt% skimmed milk, or 30-50 wt% skimmed milk, or 35-45 wt% skimmed milk.
• the composition may comprise 0-50 wt% semi-skimmed milk, or 0-45 wt% semi- skimmed milk, or 0-35 wt% semi-skimmed milk.
• the composition may comprise 25-55 wt% semi-skimmed milk, or 30-50 wt% semi-skimmed milk, or 35-45 wt% semi- skimmed milk.
• the beverage composition may comprise sodium caseinate (i.e. milk protein).
• the beverage composition preferably comprises a pH regulator, such as sodium bicarbonate.
• the beverage composition comprises 0.01-0.5 wt% pH regulator, or 0.05-0.3 wt% pH regulator, or 0.08- 0.2 wt% pH regulator, or 0.1-0.15 wt% pH regulator.
• the composition may comprise 0.05-0.5 wt% pH regulator, or0.08-0.3 wt% pH regulator, or 0.1-0.2 wt% pH regulator.
• the pH of the beverage is approximately 2-9, preferably 2-8, more preferably 2-7. In the case of acidic beverages, less than about pH 2-4.6 is preferred, and in the case of low acidic beverage, pH 4.6 or more and less than pH 7 is preferred.
• the beverage composition may comprise sugar.
• the composition may comprise 0-10 wt% sugar, or 2-6 wt% sugar, or 3-5 wt% sugar.
• the beverage composition may comprise an additional flavour additive.
• the composition may comprise 0.01 -5 wt% flavour additive, or 0.05-2 wt% flavour additive, or 0.10-1.0 wt% flavour additive.
• the flavour component or flavour additive may comprise water soluble flavour, oil soluble flavour, emulsion flavour or powdered flavour.
• the flavour may comprise aromatic flavouring, for example coffee flavouring or milk flavouring etc.
• the read y-to-d rink (RTD) beverage product is a coffee beverage comprising a coffee composition disposed in a positive pressure container, wherein the coffee composition comprises coffee flavour, preferably liquid coffee extract and/or powdered soluble coffee, an emulsifier having a hydrophilic- lipophilic balance (HLB), which is greater than 10, optionally a sucrose ester of a fatty acid, and optionally liquid milk.
• HLB hydrophilic- lipophilic balance
• a read y-to-d rink (RTD) coffee composition comprising:
• emulsifier optionally sucrose ester of a fatty acid, preferably palmitic acid; and optionally 0-50 wt% liquid milk.
• the ready-to-drink (RTD) coffee composition comprises:30-99 wt% water;
• emulsifier optionally sucrose ester of a fatty acid, preferably palmitic acid;
• the ready-to-drink (RTD) coffee composition comprises:
• emulsifier optionally sucrose ester of a fatty acid, preferably palmitic acid; and optionally 0-50 wt% liquid milk.
• the RTD coffee composition of the seventh aspect comprises water, coffee component, emulsifier and milk as defined in the preceding aspects.
• the composition comprises 0-40 wt% liquid milk.
• the composition comprises 5-50 wt% liquid milk, or 25-50 wt% liquid milk, or 30-50 wt% liquid milk.
• the milk may be whole milk, semi-skimmed milk or skimmed milk.
• the RTD coffee composition comprises:
• emulsifier 0.05-0.5 wt% emulsifier or 0.05-0.3 wt% emulsifier, optionally sucrose ester of a fatty acid, preferably palmitic acid;
• the RTD coffee composition comprises:
• emulsifier optionally sucrose ester of a fatty acid, preferably palmitic acid;
• the composition may comprise 0-50 wt% whole milk, or 0-48 wt% whole milk, or 0-45 wt% whole milk, or 0-20 wt% whole milk, or 0-10 wt% whole milk, or 0-5 wt% whole milk.
• the composition may comprise 25- 50 wt% whole milk, or 30-50 wt% whole milk, or 35-45 wt% whole milk.
• the composition may comprise 0-50 wt% skimmed milk, or 0-45 wt% skimmed milk, or 0-35 wt% skimmed milk.
• the composition may comprise 25-50 wt% skimmed milk, or 30-50 wt% skimmed milk, or 35-45 wt% skimmed milk.
• the composition may comprise 0-50 wt% semi-skimmed milk, or 0-45 wt% semi- skimmed milk, or 0-35 wt% semi-skimmed milk.
• the composition may comprise 25-50 wt% semi-skimmed milk, or 30-50 wt% semi-skimmed milk, or 35-45 wt% semi-skimmed milk.
• composition of the seventh aspect may be introduced into a container, which is then subjected to a positive internal pressure, to form the beverage product of the fifth aspect.
• Figure 1 shows one embodiment of a read y-to-d rink (RTD) coffee in a can
• Figure 2 is a flow chart showing one embodiment of a process for preparing the RTD coffee in a can as shown in Figure 1.
• EXAMPLE 1 Manufacture of a ready to drink (RTD) coffee in a can
• Formulations A-D which are intended to be packaged for consumers in a container 4, which is subjected to a small positive pressure 6.
• the container 4, such as an aluminium can 4 has an opener 8, for example a ring-pull, which, when opened, releases the pressure 6 in the can 4, which then normalises with atmospheric pressure.
• the formulations A, B, C and D of the beverage 2 have been designed such that they do not foam or spout out of the can4 following agitation, which is especially important when the beverage 2 is served warm or hot.
• Table 1 summarises the formulation of each of embodiment A-D of the coffee beverage 2.
• coffee extract 12 and/or coffee powder 14 are dissolved 16 in water.
• the use of coffee extract 12 or powder 14 as the coffee component in the beverage means that there is less carbon dioxide trapped in the coffee source material, thereby reducing the risk of foaming during the manufacturing process 10.
• sugar 18 and sodium bicarbonate 20 are dissolved 22 in water.
• the sodium bicarbonate acts as an acidity regulator.
• Formulations A and B include sugar, whereas Formulations C and D do not.
• the pH of the beverage is approximately 2-7.
• the pH is about 2-4.6, and for other beverages, the pH is about 4.6-7.
• an emulsifier 24 for example, a sucrose ester of a fatty acid such as palmitic acid
• the emulsifier has a hydrophilic-lipophilic balance (HLB), which is greater than 14, and therefore helps to stabilise the resulting mixture.
• HLB hydrophilic-lipophilic balance
• milk 28 and flavouring agent(s) 30 may or may not be added to the resulting coffee solution 32.
• Formulations A, B and C include milk, whereas Formulation D does not.
• the coffee solution 32 is then fed to a blending tank 34 where the ingredients are blended together.
• a blending tank 34 where the ingredients are blended together.
• Table 2 for Formulations A, B and C, which include a milk component 28, the solution is heated to a temperature of about 65-75°C for a few seconds (1-1 Os). The optimum temperature is about 70°C.
• the temperature for blending is about 10-30°C. The optimum temperature is about 20°C.
• the formulation is not subjected to an active heating or active cooling step. Instead, the temperature of Formulation A, B and C is allowed to gradually cool down naturally between homogenization and filling, as discussed below.
• Formulations A, B and C are then fed to a homogenizer 36 where thorough mixing of the various ingredients takes place at a temperature of about 60- 70°C for a few seconds (1-10s) resulting in the final coffee formulation 2.
• the optimum temperature is about 70°C.
• Formulation D (without milk 28) does not proceed to the homogenizer 36, as it is not necessary due to the absence of milk 28.
• the coffee formulation 2 is then passed to a filling station 38 where a can 4 is filled with the appropriate volume of beverage 2 and seamed.
• a filling station 38 where a can 4 is filled with the appropriate volume of beverage 2 and seamed.
• filling is carried out at a temperature of about 50-65°C for a few seconds (1- 10s). The optimum temperature is about 60°C.
• filling is carried out at a temperature of about 10-30°C for a few seconds (1- 10s). The optimum temperature is about 20°C.
• liquid nitrogen is introduced into the can 4, and then a lid 40 is placed on the top of the can 4 and seamed into place.
• the can 4 may be made of steel, but aluminium is preferred.
• the inner surface of the can 4 is coated with a lacquer.
• the positive internal pressure 6 inside the sealed can 4 is approximately 0.3-1.1 kg/cm 2 .
• the filled, pressurised can 4 is then passed to a canning retort 42 for subsequent sterilisation under high temperature (about 116-130°C) for about 3-25 mins.
• high temperature about 116-130°C
• the formulation is not subjected to a heating or active cooling step. Instead, the temperature of Formulation A, B, C and D is allowed to gradually cool down naturally after filling.
• the beverage product 4 may be sold cold and is therefore kept refrigerated at about 5°C. However, in other embodiments, the beverage product 4 is sold hot and is therefore heated in an oven and maintained at about 53°C.
• the inventors have developed a novel method for preparing an RTD coffee beverage.
• the very careful selection of temperatures used for each step of the process results in a reduction in the risk of foaming which can negatively affect process speed and efficiency. This is especially true for the blending, homogenisation (when used for Formulations A, B and C) - and filling steps of the method.
• the inventors have created a range of novel RTD beverage formulations based on coffee flavouring from either coffee extract or coffee powder containing low insoluble solids, and an emulsifier having an HLB, which is greater than 10.
• the beverage may or may not include liquid milk, but it does not include any milk powder, which would otherwise repress foaming after ingredient blending and/or can opening.
• anti-forming agents such as carrageenan, silicone, xanthan gum, carboxymethylcellulose
• CMCO hydrophilic-lipophilic balance
• HLB hydrophilic-lipophilic balance
• “Coffee + Water” consists of“coffee component” and“water”, and coffee extract and/or coffee powder is/are used as a coffee component.
• Brixs of coffee extracts used for the formulations are as follows: Formulation B— Brix 25, Formulation D Brix20, Formulation E— Brix 25. These coffee extracts contain only water and coffee bean-derived components.
• Coffee extract and/or coffee powder Coffee extract or coffee powder, Arabica coffee 100%
• liquid milk Purified milk
• sugar Granulated sucrose, manufactured by Cristalco
• acidity regulator Sodium bicarbonate, manufactured by Bicarfood
• emulsifier Sucrose esters of fatty acids, Palmitic acid, HLB16, manufactured by Mitsubishi chemical foods cooperation
• flavour coffee flavours
• Formulations D and F which do not contain milk
• water was poured into a blending tank at an ambient temperature (20 °C), and thereafter, coffee extract and/or coffee powder (Coffee extract or coffee powder, Arabica coffee 100%) and acidity regulator (Sodium bicarbonate, manufactured by Bicarfood) were dissolved into water separately to obtain coffee solutions of Formulations D and F.
• coffee extract and/or coffee powder Coffee extract or coffee powder, Arabica coffee 100%
• acidity regulator Sodium bicarbonate, manufactured by Bicarfood
• the coffee solids of the Coffee component was measured by determining the solid content of the coffee extract (including a solution in which coffee extract and/or powder coffee was dissolved) as a raw material from the sugar refractometer reading (Brix value) at 20°C.
• a sugar refractometer RPM340+, manufactured by Bellingham+Stanley
• the final coffee formulations were then passed to a filling station where containers (aluminium cans) were filled with the appropriate volume of beverages (coffee formulations) and seamed.
• containers aluminium cans
• filling was carried out at a temperature of about 60°C for a few seconds (1- 10s) without heating.
• Formulations D and F filling was carried out at a temperature of about 20°C for a few seconds (1-1 Os) without heating.
• liquid nitrogen was introduced into the can, and then a lid was placed on the top of the can and seamed into place.
• the positive internal pressure inside the sealed can was approximately 0.7 kg/cm 2 .
• the filled, pressurised cans were then passed to a canning retort for subsequent sterilisation under high temperature (about 124-125°C) for about 15 mins (with milk) or about 5 mins (without milk) to obtain RTD coffee beverages.
• high temperature about 124-125°C
• the formulations were not subjected to a heating or active cooling step. Instead, the temperature of Formulations A to F was allowed to gradually cool down naturally after filling.
• the RTD coffee beverages of Formulations A-F contained in positive pressure containers obtained in step (1 ) above were evaluated in a manner as described below.
• a commercial canned coffee product (Commercial Product G) containing the following ingredients was also evaluated.
• a process for producing a read y-to-d rink (RTD) coffee beverage contained in a positive pressure container comprising:
• step (a) is in the range of about 65 °C to about 75°C, or in the range of about 68 °C to about 73°C, or in the range of about 69 °C to about 71 °C.
• step (b) is in the range of about 60 °C to about 70°C, or about 65 °C to about 75°C, or in the range of about 68 °C to about 73°C, or in the range of about 69 °C to about 71 °C.
• step (c) is in the range of about 55 °C to about 65°C, or in the range of about 58 °C to about 63°C, or in the range of about 59 °C to about 61 °C.
• step (a) and (b) is in the range of about 60 °C to about 70°C; and the temperature used in step (c) is in the range of about 50 °C to about 65 °C.
• a process for producing a read y-to-d rink (RTD) black coffee beverage contained in a positive pressure container comprising:
• step (a) is in the range of about 12 °C to about 28°C, or in the range of about 15 °C to about 25°C, or in the range of about 18 °C to about 22°C.
• step (b) is in the range of about 12 °C to about 28°C, or in the range of about 15 °C to about 25°C, or in the range of about 18 °C to about 22°C.
• beverage components are selected from a group consisting of: an emulsifier; sugar; pH regulator; flavouring; liquid milk, and do not comprise an anti-foaming agent, preferably having a hydrophilic-lipophilic balance (HLB), which is less than 10, more preferably less than 5.
• HLB hydrophilic-lipophilic balance
• a ready-to-drink (RTD) coffee beverage obtained, or obtainable, by the process according to any one of embodiments 1-13.
• a ready-to-drink (RTD) coffee beverage product comprising a beverage composition, disposed in a container and maintained under a positive internal pressure, wherein the beverage composition comprises a flavour component, and an emulsifier having a hydrophilic-lipophilic balance (HLB), which is greater than 10.
• RTD ready-to-drink
• An RTD coffee beverage product according to any one of embodiments 15-17, wherein the emulsifier is a sucrose ester of a fatty acid, preferably palmitic acid.
• An RTD coffee beverage product according to any one of embodiments 15-18, wherein the beverage composition does not comprise an anti-foaming or chemical stabiliser having a hydrophilic- lipophilic balance (HLB) of less than 10, 8, 6, 5, 4 or 3.
• HLB hydrophilic- lipophilic balance
• An RTD coffee beverage product according to any one of embodiments 15-19, wherein the beverage composition does not comprise an anti-foaming agent or chemical stabiliser selected from a group consisting of: a hydrocolloid, modified starch, pectin, carrageenan, inulin, silicone and
• carboxymethylcellulose sodium optionally wherein the beverage composition does not comprise a hydrocolloid selected from a group consisting of: xanthan, gum arabic and gum acacia.
• RTD ready-to-drink
• the positive internal pressure of the container is between about 0.05 and about 10 kg/cm 2 , or between about 0.10 and about 7 kg/cm 2 , or between about 0.20 and about 5 kg/cm 2 , or between about 0.25 and about 3 kg/cm 2 , or between 0.30 and about 1.1 kg/cm 2 before the pressure is released.
• An RTD coffee beverage product according to any one of embodiments 15-27, wherein the composition comprises 0.01-0.75 wt% emulsifier, or 0.01-0.50 wt% emulsifier, or 0.01 -0.4 wt% emulsifier, or 0.01 -0.3 wt% emulsifier, or 0.01 -0.2 wt% emulsifier.
• An RTD coffee beverage product according to any one of embodiments 15-28, wherein the composition comprises 40-99 wt% water, or 45-98 wt% water, or 50-75 wt% water, or 52-70 wt% water, or 55-65 wt% water, or 30-80 wt% water, or 40-75 wt% water, or 45-73 wt% water, or 50-70 wt% water.
• An RTD coffee beverage product according to any one of embodiments 15-29, wherein the composition comprises 0.1 -4.0 wt% flavour component, or 0.1 -3.0 wt% flavour component, or 0.1 -2.0 wt% flavour component, or 0.5-3.0 wt% flavour component, or 0.75-2.0 wt% flavour component, or 1.0-1.5 wt% flavour component, or 1.0-2.0 wt% flavour component.
• An RTD coffee beverage product according to any one of embodiments 15-31 wherein the composition comprises 0-60 wt% milk, or 0-50 wt% milk, or 0-40 wt% milk, or 5- 60 wt% milk, or 10-50 wt% milk, or 15-45 wt% milk.
• the composition comprises 0-50 wt% whole milk, or 0-48 wt% whole milk, or 0-45 wt% whole milk, or 0-20 wt% whole milk, or 0-10 wt% whole milk, or 0-5 wt% whole milk.
• An RTD coffee beverage product according to any one of embodiments 15-33, wherein the composition comprises 0-50 wt% skimmed or semi-skimmed milk, or 0-45 wt% skimmed or semi- skimmed milk, or 0-35 wt% skimmed or semi-skimmed milk or 20- 50 wt% skimmed or semi-skimmed milk, or 25-45 wt% skimmed or semi-skimmed milk, or 30-40 wt% skimmed or semi-skimmed milk.
• an RTD coffee beverage product according to any one of embodiments 15-34, wherein the beverage composition comprises a pH regulator, optionally sodium bicarbonate, optionally wherein the beverage composition comprises 0.01 -0.5 wt% pH regulator, or 0.05-0.3 wt% pH regulator, or 0.08-0.2 wt% pH regulator, or 0.1 -0.15 wt% pH regulator, or 0.05-0.5 wt% pH regulator, or 0.08-0.3 wt% pH regulator, or 0.1-0.2wt% pH regulator.
• An RTD coffee beverage product according to any one of embodiments 15-35, wherein the beverage composition comprises sugar, optionally 0-10 wt% sugar, or 2-6 wt% sugar, or 3-5 wt% sugar.
• RTD beverage product is a coffee beverage comprising a coffee composition disposed in a positive pressure container, wherein the coffee composition comprises coffee flavour, preferably liquid coffee extract and/or powdered soluble coffee, an emulsifier having a hydrophilic-lipophilic balance (HLB), which is greater than 10, optionally a sucrose ester of a fatty acid, and optionally liquid milk.
• HLB hydrophilic-lipophilic balance
• a ready-to-drink (RTD) coffee composition comprising:
• emulsifier optionally sucrose ester of a fatty acid, preferably palmitic acid;
• RTD coffee composition according to embodiment 38, wherein RTD coffee composition comprises:
• emulsifier 0.05-0.5wt% emulsifier or 0.05-0.3 wt% emulsifier, optionally sucrose ester of a fatty acid, preferably palmitic acid;
• RTD coffee composition according to either embodiment 38 or 39, wherein the RTD coffee composition comprises:
• emulsifier optionally sucrose ester of a fatty acid, preferably palmitic acid;
• a method of preparing a ready-to-drink (RTD) coffee beverage product comprising:
• composition comprises a flavour component, and an emulsifier having a hydrophilic-lipophilic balance (HLB), which is greater than 10; and
• HLB hydrophilic-lipophilic balance

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• 2019
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