Concentrated shelf stable liquid coffee
View Patent ↗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.
1. A shelf stable liquid coffee concentrate comprising:
a—coffee source components;
b—a coffee oil component which is present in an amount of about 0.5% to about 3% of the total concentrate;
c—a supplemental coffee acid source component; and
d—wherein the concentrate has a pH of about 4.6 to 5.2.
2. The composition of claim 1 wherein the coffee source components are comprised of coffee solids which are present in an amount of about 40% to about 70% of the total concentrate.
3. The composition of claim 1 wherein the coffee oil component has a droplet size of from about 0.1 micron to about 25 micron.
4. The composition of claim 1 wherein the supplemental coffee acid source component is present in an amount of about 0.1 to about 1.5 percent of the total concentrate.
5. The composition of claim 1 wherein the supplemental coffee acid source component is present in an amount to adjust the pH to a range of about 4.6 to 5.2.
6. The composition of claim 1 wherein the coffee source component is present in the form of ground coffee.
7. The composition of claim 6 wherein the coffee source component is present in the form of a microground coffee.
8. The composition of claim 7 wherein the microground coffee is present in an amount of about 1-15% of the total concentrate.