US 20070172570A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2007/0172570 A1 DeBrock et al. (43) Pub. Date: Jul. 26, 2007

(54) READY-TO-DRINK BEVERAGE (22) Filed: Jan. 25, 2006 CONTAINING MILK SOLIDS THAT CAN BE HEATED WITHOUT EXHIBITING A Publication Classification SCALDED MLK FLAVOR (51) Int. Cl. (76) Inventors: Thomas DeBrock, (US); Natalie A23F 5/00 (2006.01) Sokol, (US) (52) U.S. Cl...... 426/594; 426/590 Correspondence Address: PEPSICO, INC. (57) ABSTRACT fo GOOOWN PROCTER LLP 599 LEXINGTON AVE A ready-to-drink coffee beverage product is provided. The NEW YORK, NY 10022 (US) coffee beverage product contains milk solids and does not exhibit a scalded milk type of aroma, flavor or taste as a (21) Appl. No.: 11/338,971 result of retorting or reheating. US 2007/0172570 A1 Jul. 26, 2007

READY-TO-DRINK BEVERAGE CONTAINING als, flavor components or mixtures thereof. The beverage is MLK SOLIDS THAT CAN BE HEATED WITHOUT Suitable for long-term storage and reheating in bulk or EXHIBITING ASCALDED MLK FLAVOR individual containers. 0009. The combination of milk solids, a fat component, FIELD OF THE INVENTION and coffee or tea or coffee/tea solids results in the production 0001. The present invention relates to instant and ready of a Superior quality ready-to-drink beverage product that to-drink beverage products, including hot coffees or teas. can be heated without resulting in a scalded milk type of More particularly, the present invention relates to instant and flavor, aroma or taste, providing both Superior taste and ready-to-drink hot coffees or teas containing milk Solids that mouthfeel properties. Reducing the amount of the fat com do not produce a scalded milk flavor upon heating. ponent and fortifying with a variety of vitamins and/or minerals further provides a Superior quality ready-to-drink BACKGROUND OF THE INVENTION beverage that has nutritional benefits. 0002 Hot beverages, including lattes, mochas, espressos, 0010. In accordance with one aspect of the present inven cappuccinos and teas, are generally known. These hot bev tion, a reheatable, containerized milk product-containing erages may include a variety of different additives, including coffee beverage is provided. The beverage comprises from flavors, sweeteners or milk products. When a coffee or tea about 0.75% to about 1.25% by weight coffee extract solids, beverage containing milk Solids is heated, it generally from about 0.8% to about 4% by weight fat, from about 4% results in a beverage with a scalded milk flavor. This scalded to about 5.4% by weight non-fat milk solids and from about milk flavor is unpalatable and unacceptable to consumers. 70% to about 95% by weight water. All of the percent by weight amounts are based on the total beverage composi 0003) A need exists for a milk solids-containing coffee or tion. Such a beverage composition does not produce a tea beverage composition that is suitable for long-term Scalded milk flavor upon retorting and reheating. storage and can be heated or reheated, such as in a vending machine, resulting in a beverage that does not exhibit a 0011 Preferably, the beverage may contain less than scalded milk flavor. 1.75% by weight fat and up to 5.4% by weight non-fat milk solids. The fat component is preferably a dairy fat. Further 0004. A need also exists for a milk solids-containing more, the coffee beverage may contain a variety of flavors. coffee or tea beverage composition that does not exhibit a Suitable flavors include, for example, Vanilla, cocoa, cara Scalded milk flavor upon heating or reheating. mel, or chocolate mint or mixtures thereof. 0005. A need also exists for a milk solids-containing 0012. In accordance with another aspect of the present coffee or tea beverage composition that does not exhibit invention, a method of making a milk Solids-containing objectional flavors when heated to temperatures of at least coffee beverage composition that does not exhibit a scalded 14O9 F. milk type of flavor, taste or aroma upon heating or reheating is provided. This method provides a method of producing a 0006. A need further exists for a milk solids-containing retortable and reheatable coffee or tea beverage suitable for coffee beverage composition that is relatively low in fat and long-term storage comprising (1) milk Solids; (2) a fat avoids a scalded milk flavor upon heating. component; (3) a beverage base such as coffee, which may be present as, for example, coffee extract solids, spray dried SUMMARY OF THE INVENTION coffee, or tea solids or extract; and (4) water, wherein the 0007. The present invention relates to instant and ready beverage does not exhibit any scalded milk flavor upon to-drink beverage products containing milk solids that do heating, and sealing the beverage within the retortable not exhibit a scalded milk type of aroma, flavor or taste upon container. The beverage may further comprise any of the heating or reheating, Such as coffees, teas or hot chocolate. following: potassium salt pH adjustors, thickeners and/or Furthermore, the beverage product is suitable for long-term stabilizers, a Sweetener component, vitamins and/or miner storage in bulk or individual containers. The beverage may als, flavor components or mixtures thereof. The beverage is be relatively low in fat and may contain either natural or retorted and sealed within the container. The beverage may artificial sweeteners or mixtures thereof. be retorted prior to sealing within the container or after sealing within the container. 0008. In accordance with one aspect of the present inven tion, a beverage composition containing milk Solids that 0013 In accordance with one aspect of the invention, the does not exhibit a scalded milk type of flavor, aroma or taste beverage comprises from about 0.6% to about 6% by weight upon heating or reheating is provided. The beverage com of the total composition of a Sweetener or Sweeteners. In one prises (1) milk Solids; (2) a fat component; (3) a beverage embodiment, the sweetener comprises from about 0.5% to base such as coffee, which may be, for example, coffee about 0.75% by weight sucrose, from about 0.04% to about extract Solids, spray dried coffee, tea, Such as tea solids or 0.05% by weight sucralose and from about 0.005% to about extract or cocoa, and (4) water, wherein the beverage does 0.010% by weight acesulfame potassium, all by weight of not result in a scalded milk flavor upon heating. The amount the total beverage composition. of non-fat milk Solids and the fat component are together 0014. In accordance with another aspect of the invention, optimized to provide a beverage that does not produce a the Sweetener comprises from about 2.9% to about 6% by Scalded milk type of aroma, flavor or taste upon heating. The weight Sucrose. beverage may further comprise other ingredients as desired including potassium salt pH adjusters, thickeners and/or 0015. In accordance with another aspect of the invention, stabilizers, a Sweetener component, vitamins and/or miner the beverage comprises from about 0.8% to about 1.1% by US 2007/0172570 A1 Jul. 26, 2007 weight fat and from about 5.1% to about 5.4% by weight 0023 The combination of milk solids, a fat component, non-fat milk solids, all by weight of the total beverage coffee or tea or coffee/tea solids or cocoa (for hot chocolate), composition. Sweeteners, and optional flavors results in the production of a Superior quality ready-to-drink beverage product that can 0016. In accordance with another aspect of the invention, be heated without resulting in a scalded milk flavor, pro the beverage sealed within the container is retorted and viding both superior taste and mouthfeel properties. Reduc stored in the container. ing the amount of the fat component and adding from a 0017. In accordance with another aspect of the invention, variety of vitamins or minerals further provides a superior the beverage stored in the retortable container is reheated quality ready-to-drink beverage that has nutritional benefits. within the container to a temperature of at least 140°F. just prior to consumer consumption, wherein the beverage does 0024. The milk solids may be from any source of milk Solids, such as condensed milk (whole, reduced-fat or skim not result in a scalded milk flavor. The beverage may be milks) or powdered milks. These solids can also include heated by any Suitable heating means, for example by butterfat solids and cream powder. Preferably, liquid con induction or microwave heating. densed skim milk is the source of the milk solids. Most 0018. In accordance with still another aspect of the preferably, powdered non-fat milk Solids are used having a invention, a method of producing a retortable and reheatable fat content of less than about 0.5% by weight as determined containerized coffee beverage that does not result in a by the Roese-Gottlieb method. The non-fat milk solids in the scalded milk type of flavor, aroma or taste is provided. The beverage composition may be in the range of approximately method comprises retorting a coffee beverage composition 2.0-5.4%, preferably between approximately 4.5-5.4%, that does not produce a scalded milk flavor upon retorting more preferably between approximately 5.0-5.4%, and most and reheating that comprises from about 0.75% to about preferably between approximately 5.1-5.4% by weight of 1.25% by weight coffee extract solids, from about 0.8% to the entire ready-to-drink beverage. about 4% by weight fat, from about 4% to about 5.4% by weight non-fat milk solids and from about 70% to about 0025 The fat component may be from any suitable 95% by weight water. The method further includes sealing Source of fat, such as dairy fat, non-dairy fat or mixtures the coffee beverage in a container. The method in accor thereof. Preferably, the fat component is from a dairy fat, for dance with the invention may otherwise utilize the inventive example from heavy cream, light cream, half and half milk coffee beverage compositions in accordance with the inven (whole, reduced-fat or low-fat milks), or evaporated or dried tion. versions of the same or mixtures thereof. The dairy fat may be fresh, pasteurized or ultrapasteurized. The fat component 0019. In accordance with another aspect of the invention, may also come from other non-dairy sources such as Veg a reheatable containerized milk product-containing beverage etable oils, coconut oils, oils found in cocoa or coffee, oils is provided that does not produce a scalded milk type of from other plant sources or mixtures thereof. Minor amounts flavor, aroma or taste upon retorting and reheating. The of fat may come from non-fat condensed skim milk, for beverage comprises at least one material selected from example. coffee extract solids, tea extract solids and combinations thereof, from about 0.8% to about 4% by weight fat, from 0026. The fat component may be from approximately about 4% to about 5.4% by weight non-fat milk solids and 0.8-4.0%, more preferably from approximately 0.8-2.0%, from about 70% to about 95% by weight water, all by weight and most preferably from approximately 0.8-1.1% by weight of the total beverage composition. of the entire ready-to-drink beverage. Increasing the fat component aids in avoiding the scalded milk flavor taste of DETAILED DESCRIPTION OF THE the beverage, while reducing the fat component results in a INVENTION healthier and more nutritious beverage. It is most preferable 0020. The present invention provides an instant or ready to have a low fat content in the range of 0.8-1.1% and to-drink beverage containing milk Solids that may be heated wherein the beverage does not result in a scalded milk type without resulting in a scalded milk type of flavor, aroma or of flavor, aroma or taste upon heating or reheating. taste. The beverage will typically be a reduced or low-fat composition. 0027. As those skilled in the art will realize, the milk solids and the fat component may be derived from the same 0021 More specifically, the present invention provides a dairy components or from separate dairy components or high quality instant or ready-to-drink beverage comprising from other components as described. (1) milk solids; (2) a fat component; (3) a beverage base Such as coffee extract solids, spray dried coffee, or tea solids 0028 Preferably, the milk solids component is in the or extract or cocoa, and (4) water, wherein the beverage does form of powdered non-fat milk and the fat component is in not result in a scalded milk flavor upon heating. The the form of cream, preferably heavy cream having a fat beverage may further comprise potassium salt pH adjustors, content of 40% by weight. Most preferably, the beverage thickeners and/or stabilizers, a Sweetener component, Vita comprises between approximately 5.1-5.4% by weight pow mins and/or minerals, flavor components or mixtures dered non-fat milk and between approximately 0.8-1.1% fat thereof. Additionally, the beverage may be suitable for by weight, the great majority of which is from heavy cream. long-term storage in bulk or individual-sized containers. 0029. The beverage base may be in any form of coffee or 0022. The ready-to-drink beverage typically has an over tea, for example. The beverage may comprise coffee, which all density of between 1.0-1.1 g/cc, and more preferably can be present as, for example, coffee extract Solids, con between 1.04-1.08 g/cc. The total solids of the beverage are centrated coffee extract solids, spray dried coffee, fresh typically between approximately 8-15% by weight of the brewed coffee and espresso. The tea may be present as, for total beverage. example, tea solids, concentrated tea solids, spray dried tea US 2007/0172570 A1 Jul. 26, 2007 or fresh-brewed tea. Preferably, the beverage base is con 0034. The beverage may further comprise fortifying vita centrated coffee extract solids. The coffee extract solids may mins or minerals. Any vitamin or mineral normally used in be from approximately 0.75-1.5%, more preferably from food processing can be used, such as but not limited to, 0.79-1.25%, and most preferably from 0.95-1.0% by weight ascorbic acid, biotin, folic acid, niacinamide, riboflavoid, of the entire beverage. The tea can be present in an amount tocopherol acetate, cyanocobalamin, phytonadione, chro as desired. mium, copper, iron, magnesium, manganese, molybdenum, 0030 The ready-to-drink beverage further comprises iodine, selenium, Zinc, or phosphorus or mixtures thereof. water. The water is between approximately 80-95%, more The most preferred vitamin used in the beverage is ascorbic preferably between approximately 85-92%, and most pref acid. Any other vitamin or mineral normally used in food or erably between approximately 85-90% by weight of the total beverage processing may be used if desired. beverage. 0035. The beverage may further comprise a flavor com 0031. The beverage may further comprise water-soluble ponent, either natural or artificial, as may be desired. Such as, potassium salts utilized to adjust the pH. The potassium salts for example and not as a limitation, almond, amaretto, anise, are not limited to any particular potassium salt so long as apple, brandy, caramel, cappuccino, cider, cinnamon, cherry, they are water-soluble. Such as potassium carbonate, dipo chocolate, chocolate mint, cocoa, coffee, creme de menthe, tassium hydrogenphosphate, potassium dihydrogenphos french Vanilla, grape, hazelnut, irish creme, lemon, macad phate, tripotassium phosphate, potassium hydroxide, potas amia nut, mocha, orange, peach, peppermint, pistachio, sium lactate, potassium tartrate, potassium Succinate, Strawberry, Vanilla, wintergreen or mixtures thereof. Any potassium malate, potassium citrate, potassium fumerate other flavor normally used within the food or beverage and mixtures thereof. A preferred potassium salt is a mixture processing industry may be utilized. Preferred flavors for the of tripotassium phosphate and potassium carbonate. The pH beverage include almond, amaretto, caramel, cappuccino, of the finished beverage is typically between approximately cider, cinnamon, chocolate, chocolate mint, cocoa, coffee, 6.45 and 7.65. The potassium salt(s) may be present in an creme de menthe, hazelnut, mocha, peppermint, Vanilla or amount of from about 0.09% to about 0.2% by weight of the mixtures thereof. The most preferred flavors include cocoa, total composition. Vanilla, caramel and chocolate mint. Typically, the flavor or 0032. The beverage may further comprise a thickening flavors are present in an amount of from about 0.1% to about agent. Thickening agents can include maltodextrins, pectins, 0.75% by weight of the total beverage composition. natural and synthetic gums and natural or chemically modi 0036. In an additional aspect of the invention, a method fied Starches or mixtures thereof. The thickening agent of producing a milk Solids-containing beverage composition should be easily water-soluble. Preferably, a combination of that does not exhibit a scalded milk type of flavor, aroma or maltodextrin and pectin are used. Most preferably, malto taste upon heating or reheating is provided. This method dextrin with a dextrose equivalent of approximately 9-12% comprises retorting a beverage composition that does not is used in combination with a high ester citrus pectin. produce a scalded milk type of flavor, aroma or taste upon 0033. The beverage may comprise a sweetener or a retorting and reheating. The beverage comprises (1) milk combination of Sweeteners. The Sweetener(s) may be any Solids; (2) a fat component; (3) a beverage base such as Sweetener(s) normally used in food processing, either natu coffee, which may be brewed coffee, coffee extract solids, ral or artificial, for example Sugar alcohols and Sugars Such spray dried coffee, or tea, which may be tea solids, brewed as Sucrose, fructose, dextrose, maltose, lactose, high fructose tea or extract; and (4) water. The beverage may further corn syrup solids, sorbitol, or mixtures thereof. The Sweet comprise potassium salt pH adjustors, thickeners and/or ener(s) may comprise any Suitable synthetic or natural stabilizers, a Sweetener component, vitamins and/or miner Sweetener, which may be a higher intensity Sweetener and als, flavor components, or mixtures thereof. The beverage is used in combination with the Sugar or Sugar alcohol. sealed within a container Suitable for long-term storage and Examples of Such Sweeteners include, for example, Sucral stored in the container. The container may be of any desired ose, acesulfame potassium, and mixtures thereof. The Sweet size. The preferred container is individual containers that ener may further comprise a mixture of natural or synthetic contain from 5-20 fluid ounces. Sweeteners, such as a Sugar or Sugar alcohol, used in 0037. The method further comprises retorting the bever combination with, for example, a high intensity Sweetener. age. The beverage may be retorted prior to filling the Any mixture or combination of natural or artificial Sweet container or while the beverage is sealed within the con eners may be used. Other sweeteners normally used in food tainer. If the beverage is within the container prior to being or beverage processing can be used if desired. A preferred retorted, the container must be a retortable container. The Sweetener is sucrose or a mixture of Sucrose with Sucralose container is further sealed after the beverage is added, and acesulfame potassium. Typically, the Sweetener(s) will allowing for storage of the beverage within the container. be present in an amount or amounts to provide a desired Sweetness and a typical range is from about 0.6% to about 0038. The method may further comprise the beverage 6% by weight of the total composition. One useful sweetener being heated or reheated to an increased temperature just combination comprises from about 0.5% to about 0.75% by prior to consumer consumption. The beverage does not weight sucrose, from about 0.04% to about 0.05% by weight exhibit a scalded milk type of flavor, aroma or taste after sucralose and from about 0.005% to about 0.10% by weight Such heating. The beverage may be heated or reheated to a acesulfame potassium, all by weight of the total beverage temperature of up to approximately 180° F. or less. The composition. In accordance with another aspect of the beverage is more preferably heated to a temperature of up to invention, the sweetener may comprise from about 2.9% to approximately 160° F. The beverage is most preferably about 6% by weight sucrose, by weight of the total beverage heated to a temperature of up to approximately 140°F. Any composition. Suitable method of heating may be utilized, such as convec US 2007/0172570 A1 Jul. 26, 2007 tion, microwave or induction heating. A preferred method of heating is induction heating. Such as in a vending machine. -continued EXAMPLES Ingredient Amount (Parts by Weight) 0.039 The present invention can be more completely Ascorbic Acid O.O1 understood by reference to the following examples, which Water 86.734 are representative of specific examples but in no way limit *The fat source is predominantly from heavy cream with a minor amount the present invention. being present in the non-fat milk. Example 1 0043. The total amount of solids in the beverage is 0040. A ready-to-drink containerized beverage in accor 13.18%, and the beverage has a specific gravity of 1.0667 dance with the present invention is prepared by mixing g/cc. The ingredients are mixed together to form a beverage. non-fat milk solids with fat and coffee extract solids and can The beverage is retorted and then individual, 9 fluid ounce, be heated without resulting in a scalded milk type of flavor, retortable containers are filled with the beverage. The bev aroma or taste. The beverage has the following ingredients erage is stable within the container and is suitable for and amounts: long-term storage. The containers are stored in a vending machine, and upon selection by a consumer, are heated by induction heating to at least 140°F. The resultant beverage is of a Superior quality and does not exhibit any scalded milk Ingredient Amount (Parts by Weight) flavor, aroma or taste. Fat: 1.090 Non-fat Milk S.103 Example 3 Coffee Extract Solids O.9S4 Sucrose 3.84 0044) A ready-to-drink containerized beverage in accor Maltodextrin (9-12 DE) 1546 High Ester Citrus Pectin O.156 dance with the present invention is prepared by mixing Tripotassium Phosphate O.O1 non-fat milk solids with fat and coffee extract solids and can Potassium Carbonate O.091 be heated without resulting in a scalded milk type of flavor, Ascorbic Acid O.O1 aroma or taste. The beverage has the following ingredients Water 87.2 and amounts: *The fat source is predominantly from heavy cream with a minor amount being present in the non-fat milk. 0041. The total amount of solids in the beverage is Ingredient Amount (Parts by Weight) 12.74%, and the beverage has a specific gravity of 1.0648 Fat: 1.090 g/cc. The ingredients are mixed together to form a beverage. Milk Solids Non-Fat S.103 Coffee Extract Solids O.7903 Individual, 9 fluid ounce, retortable containers are filled with Sucrose 5.50 the beverage. The filled containers are then retorted. The Maltodextrin (9-12 DE) 1546 beverage is stable within the container and is suitable for High Ester Citrus Pectin O.156 long-term storage. The containers are stored in a vending Tripotassium Phosphate O.O2 Potassium Carbonate O.091 machine, and upon selection by a consumer, are heated by Ascorbic Acid O.O1 induction heating to at least 140°F. The resultant beverage Vanilla Flavor O.1SO is of a Superior quality and does not exhibit any scalded milk Water 85.544 flavor and/or taste. *The fat source is predominantly from heavy cream with a minor amount Example 2 being present in the non-fat milk. 0.042 A ready-to-drink containerized beverage in accor 0045. The total amount of solids in the beverage is dance with the present invention is prepared by mixing 14.23%, and the beverage has a specific gravity of 1.0716 non-fat milk solids with fat and coffee extract solids and can g/cc. The ingredients are mixed together to form a beverage. be heated without resulting in a scalded milk type of flavor, Individual, 9 fluid ounce, retortable containers are filled with aroma or taste. The beverage has the following ingredients the beverage. The filled containers are then retorted. The and amounts: beverage is stable within the container and is suitable for long-term storage. The containers are stored in a vending machine, and upon selection by a consumer, are heated by induction heating to at least 140°F. The resultant beverage Ingredient Amount (Parts by Weight) is of a Superior quality and does not exhibit any scalded milk Fat: 1.090 type of flavor, aroma or taste. Milk Solids Non-Fat 5.387 Coffee Extract Solids 0.9527 Sucrose S.OO Example 4 Cocoa 0.55 High Ester Citrus Pectin 0.155 0046. A reduced calorie ready-to-drink containerized Tripotassium Phosphate O.O2 beverage in accordance with the present invention is pre Potassium Carbonate O.1O1 pared by mixing non-fat milk solids with fat and coffee extract Solids and can be heated without resulting in a US 2007/0172570 A1 Jul. 26, 2007

Scalded milk type of flavor, aroma or taste. The beverage has ciated by those skilled in the art, it is to be understood that the following ingredients and amounts: the invention is capable of numerous changes, modifications and rearrangements and Such changes, modifications and rearrangements are intended to be covered by the following claims. Ingredient Amount (Parts by Weight) What is claimed is: Fat: 1.090 Milk Solids Non-Fat 5.387 1. A reheatable containerized milk product-containing Coffee Extract Solids 0.9527 coffee beverage comprising: Sucrose O.6OO Cocoa 0.550 coffee; from about 0.8% to about 4% by weight fat; from High Ester Citrus Pectin 0.155 about 4% to about 5.4% by weight non-fat milk solids; Tripotassium Phosphate O.O1 and from about 70% to about 95% by weight water, Potassium Carbonate O.101 wherein the beverage does not produce a scalded milk Ascorbic Acid O.O1 Sucralose O.O44 flavor upon retorting and reheating. Acesulfame potassium O.OO8 2. The beverage of claim 1 further comprising from about Water 91.092 0.6% to about 6% by weight sweetener. 3. The beverage of claim 1 further comprising from about *The fat source is predominantly from heavy cream with a minor amount 0.09% to about 0.2% by weight potassium salt. being present in the non-fat milk. 4. The beverage of claim 1 wherein the coffee is selected 0047 The total amount of solids in the beverage is from the group consisting of brewed coffee, coffee extract 8.80%. The ingredients are mixed together to form a bev solids, spray dried coffee and combinations thereof. erage. Individual, 9 fluid ounce, retortable containers are 5. The beverage of claim 2 wherein said Sweetener is filled with the beverage. The filled containers are then selected from the group consisting of Sugar, Sucralose, retorted. The beverage is stable within the container and is acesulfame potassium, and mixtures thereof. Suitable for long-term storage. The containers are stored in 6. The beverage of claim 2 wherein said Sweetener a vending machine, and upon selection by a consumer, are comprises: heated by induction heating to at least 140°F. The resultant from about 0.5% to about 0.75% by weight sucrose; from beverage is of a Superior quality and does not exhibit any about 0.04% to about 0.05% by weight sucralose; and scalded milk type of flavor, aroma or taste. from about 0.005% to about 0.010% by weight Example 5 acesulfame potassium. 0.048. A ready-to-drink containerized beverage in accor 7. The beverage of claim 2 wherein said Sweetener dance with the present invention is prepared by mixing comprises from about 2.9% to about 6% by weight sucrose. non-fat milk solids with fat and coffee extract solids and can 8. The beverage of claim 1 comprising: be heated without resulting in a scalded milk flavor/taste. from about 0.8% to about 1.1% by weight fat; and from The beverage has the following ingredients and amounts: about 5.1% to about 5.4% by weight non-fat milk Solids. 9. The beverage of claim 1 further comprising from about 0.1% to about 0.75% by weight of at least one flavor. Ingredient Amount (Parts by Weight) 10. The beverage of claim 9 wherein said beverage Fat: 1.75 contains from about 0.75% to about 1.25% by weight coffee Milk Solids Non-Fat 2.OO extract solids. Coffee Extract Solids O.8076 Sucrose 3.0 11. The beverage of claim 1 contained in a sealed, Maltodextrin (9-12 DE) 1.515 retortable container. High Ester Citrus Pectin 0.155 12. A method of producing a retortable and reheatable Tripotassium Phosphate O.10 Potassium Carbonate O.091 containerized coffee beverage that does not result in a Ascorbic Acid O.O1 Scalded milk flavor comprising, Water 90.571 retorting a coffee beverage composition that does not *The fat source is predominantly from heavy cream with a minor amount produce a scalded milk flavor upon retorting and being present in the non-fat milk. reheating comprising: 0049. The total amount of solids in the beverage is coffee, from about 0.8% to about 4% by weight fat, from 9.41%, and the beverage has a specific gravity of 1.0486 about 4% to about 5.4% by weight non-fat milk solids, g/cc. The ingredients are mixed together to form a beverage. and from about 70% to about 95% by weight water; and Individual, 9 fluid ounce, retortable containers are filled with sealing the coffee beverage in a container. the beverage. The filled containers are then retorted. The 13. The method of claim 12 wherein the coffee beverage beverage is stable within the container and is suitable for composition further comprises from about 0.6% to about 6% long-term storage. The containers are stored in a vending by weight sweetener. machine, and upon selection by a consumer, are heated by 14. The method of claim 12 wherein the coffee beverage induction heating to at least 140°F. The resultant beverage composition further comprises from about 0.09% to about is of a Superior quality and does not exhibit any scalded milk 0.2% by weight potassium salt. flavor and/or taste. 15. The method of claim 12 wherein the coffee beverage 0050. While the invention has been described with composition further comprises from about 8% to about 15% respect to certain preferred embodiments, as will be appre total Solids content. US 2007/0172570 A1 Jul. 26, 2007

16. The method of claim 12 wherein the container is a 20. The method of claim 12 wherein the coffee comprises retortable container. from about 0.75% to about 1.25% coffee extract solids by 17. The method of claim 12 further comprising reheating weight of the total composition. the container to a temperature of at least 140°F. just prior to consumption. 21. The method of claim 13 wherein the Sweetener is 18. The method of claim 12 wherein the coffee beverage selected from the group consisting of Sugar, Sucralose, is sealed in the container after said retorting. acesulfame potassium and mixtures thereof. 19. The method of claim 12 wherein the coffee beverage is sealed in the container prior to said retorting.