Verfahren zur Behandlung von Roestkaffeebohnen

A coffee production process

“Proceeded of improvement of the quality of the Robusta coffee”.

PROCEDURE AND DEVICE FOR THE CLEANING OF RUSTED KAFFEEBOHNEN

ENTKOFFEINIERTE COFFEE PRODUCTS WITH DECREASED POTASSIUM CONTENT.

PROCEDURE FOR IMPROVING THE FLAVOUR OF ROBUSTA COFFEE PLACES.

PROCEDURE FOR THE QUALITY IMPROVEMENT OF ROBUSTA COFFEE.

PROCESS & APPARATUS FOR THE REMOVAL OF UNDESIRED COMPONENTS FROM AQUEOUS FEEDSTOCKS

ACID-REDUCING BEVERAGE FILTER AND METHOD OF PRODUCING SAME

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

PROCESS FOR REMOVING CAFFEINE FROM GREEN COFFEE AND PLANT FOR IMPLEMENTING THE PROCESS

The phases are comprised in the process of pre-drying in an extractor (1) the aromatic solution decaffeinated by the active carbons; concentrating said solution in a concentration apparatus (5) and transferring it again into the extractor (1) held in such a vacuum degree (11) that helps the reincorporation of aromatic substances in the pre-dried coffee; drying, cooling and discharge the decaffeinated coffee.

Procédé pour l'amélioration du goût et de l'odeur de cafés.

Verfahren zur Beseitigung der im Kaffee enthaltenen Chlorogensäure.

Lowering the tryptamide content of coffee beans - by passing an oxidant through the beans whilst roasting

The carboxylic acid 5-hydroxytryptamide content of coffee beans is reduced by passing an oxidant e.g. air or O3, through the beans during >=1 of their roasting stages. The oxidant may be introduced either throughout the whole roasting process or only at the beginning or end.

Verfahren zum Veredeln von gerösteten Kaffeebohnen

VERFAHREN ZUR VERMINDERUNG DES GEHALTES AN REIZSTOFFEN IM KAFFEE UND VORRICHTUNG ZUR DURCHFUEHRUNG DES VERFAHRENS.

Method for processing coffee beans

Prevention of chemisorption of chlorogenic acid of - coffee extracts

Removal of chlorogenic acid from green and/or roasted coffee bean extracts Is effected by chemisorption with agents combining selectively with the chlorogenic acid, suitably high mol. wt. solids insol. in aqs. media and containing several amide groups, e.g. proteins, polyamides, polyacrylamide, polyurethanes, diamine/diisocyanate condensates, condensates of HCHO and urea and/or dicyandiamide and/or melamine, and graft polymers such as albumin treated with diisocyanates and diamines. The treated coffee extract has a much reduced chlorogenic acid content.

Decaffeinated coffee prodn - using hot moist air instead of organic

The principle stimulants in coffee are extracted by treating with moist air at ca. 125 degrees C followed by cooling for ca. 30 mins. under a pressure of 100mm of Hg. This is repeated at least twice more, reducing the risk of contamination or spoiling of flavour of the coffee.

Roasted coffee bean cleaner - using stream of cooling gas with swirling motion along perforated duct

커피 음료

... 다음의 성분 (A), (B) 및 (C)； (A) 카테콜 및 피로갈롤에서 선택되는 적어도 1 종 (B) 3,4-디카페오일-1,5-퀴놀락톤 (C) 클로로겐산류 를 함유하는 커피 음료로서, 당해 커피 음료를 액체 크로마토그래프-비행 시간형 질량 분석법 (LC-TOF/MS 법) 으로 분석했을 때의 성분 (A) 의 합계 피크 면적과 성분 (B) 의 피크 면적의 비 [(A)/(B)] 가 0 ∼ 2.0 이고, 또한, 당해 커피 음료 중의 성분 (C) 의 함유량이 0.05 ∼ 2 질량％ 인 커피 음료.

PRODUCTION METHOD OF COFFEE BEAN

The present invention relates to a production method of coffee beans, which enables activation of enzyme to maintain constant amino acid distribution, wherein the production method comprises: a germination step; a drainage step; a fresh coffee bean washing step; a drying step; a silver-skin removing step; and a roasting step of roasting the germinated fresh coffee beans obtained through the silver-skin removing step. COPYRIGHT KIPO 2017 (AA) Germination step (BB) Drainage step (CC) Fresh coffee bean washing step (DD) Drying step (EE) Silver-skin removing step (FF) Roasting step ...

Concentrated coffee extract

Provided is a concentrated coffee extract solution having a rich sweet aroma and a clear aftertaste. The concentrated coffee extract solution contains the following components (A) and (B): (A) at least one pyrazine selected from 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 3,5-dimethyl-2-methylpyrazine, and (B) at least one guaiacol selected from guaiacol, 4-ethylguaiacol and 4-vinylguaiacol. A content weight ratio [(B)/(A)] of the component (B) to the component (A) is 0.6 or smaller.

METHOD OF TREATING SUGAR-ENRICHED ROASTED COFFEE BEANS, ROASTED COFFEE BEANS AND COFFEE DRINK

A method of treating roasted coffee beans for elevating the extraction ratio of coffee components from the roasted coffee beans and increasing the content of body taste components of the roasted coffee beans while preventing the development of sourness in the roasted coffee beans, which comprises: the sugar-enriching treatment step of bringing the roasted coffee beans into contact with sugars and thus increasing the sugar content of the roasted coffee beans; and the steam treatment step of bringing the roasted coffee beans having been subjected to the sugar-enriching treatment as described above into contact with steam.

ROASTED COFFEE BEANS

Provided are coffee beans and a method for producing same, the coffee beans having a roasting grade of no more than a predetermined value, and providing utility as a raw material for coffee beverages of minimized adverse taste. According to this method for producing roasted coffee beans, a starting material for roasted coffee beans that has an L value of 21 to 50 is placed in an airtight container and heat-treated at 100 to 160°C. These roasted coffee beans have an L value of greater than 20 but less than or equal to 38, a hydroquinone content per kilogram of roasted coffee beans of at least 7.1 mg, and a hydroxyhydroquinone content of at most 50 mg.

CONFINED VOLUME COFFEE AROMA

Coffee processing system and method

Improving roasted coffee

... 1,145,214. Improving roasted coffee and dried coffee extracts. GENERAL FOODS CORP. 31 Jan., 1967 [10 Aug., 1966], No. 4762/67. Headings A2B and A2Q. In treating whole, subdivided or ground roasted coffee beans, hereinafter referred to as "beans" and "roasted coffee beans", to remove aromas and unwanted gases and thus improve the beans, roasted coffee beans, throughout which 4 to 40% by weight of moisture is equilibrated, are tempered under temperature and pressure conditions and for a time sufficient to allow the moisture. to make contact with the aromas and unwanted gases present, but insufficient to effect further roasting, and' then at least some of the moisture is evaporated. Said range in moisture content may be attained by adding 5 to 35% by weight of water, e.g. water which has been used to quench roasted coffee beans, to freshly roasted coffee beans. Equilibration of moisture content and tempering may be effected at ambient temperature, or by heating roasted coffee beans under super-atmospheric ...

ROEST AND INSTANTKAFFEE AS WELL AS PROCEDURE FOR THEIR PRODUCTION.

PROCEDURE FOR THE REDUCTION THE CARBON-SOUR THE -5 - HYDROXYTRYPTAMID - OF CONTENT OF UNGEROSTETEN KAFFEEBOHNEN

PROCEDURE FOR INACTIVATING OF MUTAGENEN.

PROCEDURE FOR EXTRACTING OF TERPENEN FROM COFFEE SET

PROCESS FOR ROASTING COFFEE BEANS WITH STEAM

An improved process for upgrading the quality of roasted coffee beans which comprises: (a) roasting green coffee beans with steam for a period of time from 50 to 300 seconds at a steam temperature of from 2 51 to 400 .degree.C at a pressure of 6.5 to 20.0 bar G; and thereafter (b) final roasting the beans from step (a) with steam for a period of time ranging from 60 to 800 seconds at a steam temperature of from 251 to 400 .degree.C at substantially atmospheric pressure conditions is dis closed.

Roasted coffee beans

Provided are coffee beans and a method for producing same, the coffee beans having a roasting grade of no more than a predetermined value, and providing utility as a raw material for coffee beverages of minimized adverse taste. According to this method for producing roasted coffee beans, a starting material for roasted coffee beans that has an L value of 21 to 50 is placed in an airtight container and heat-treated at 100 to 160 DEG C. These roasted coffee beans have an L value of greater than 20 but less than or equal to 38, a hydroquinone content per kilogram of roasted coffee beans of at least 7.1 mg, and a hydroxyhydroquinone content of at most 50 mg.

Manufacture method of a coffee beverage composition

Process of improvement of the properties of the roasted coffee

PROCESS Of IMPROVEMENT OF the QUALITY OF COFFEE TREATS WITH the STEAM

Method for the destruction of toxic substances contained in certain products

PROCEDE POUR PELER ET/OU DECAFEINER LES GRAINS DE CAFE

L'INVENTION SE RAPPORTE A UN PROCEDE POUR PELER ETOU DECAFEINER LES GRAINS DE CAFE. DANS CE PROCEDE, LES GRAINS DE CAFE SONT MIS EN SUSPENSION DANS UN LIQUIDE, PUIS ON IRRADIE LA SUSPENSION PAR DES ULTRASONS DE FREQUENCE COMPRISE ENTRE 13 ET 100KHZ AVEC UNE ENERGIE SUFFISANTE POUR PROVOQUER DES PHENOMENES DE CAVITATION.

COFFEE DRINK COMPOSITION

It is intended to provide a coffee drink forming no hydrogen peroxide even in prolonged intake. Namely, a coffee drink composition which contains from 0 to 0.00005% by mass of hydroxyhydroquinone.in vivo © KIPO & WIPO 2007 ...

LOW ACRYLAMIDE FOOD

A method for preparing a heat-treated food from a raw ingredient derived from a plant material and containing asparagine and at least one reducing sugar is disclosed. The method includes contacting with the raw ingredient a reagent comprising an amino acid having a relatively low asparagine concentration so that a coating layer is formed. The method also includes heat treating such raw ingredient after such contacting or simultaneously with it. An oil for frying a raw ingredient from a plant material is also disclosed. A food product comprising a matrix of plant-based material having a reaction interface, and a layer at least partially covering the interface wherein the layer has undergone a Maillard reaction due to heat treatment is also disclosed. A food composition comprising a food at least partially coated with a reagent selected from the group consisting of an amino acid-containing compound, an amino acid salt, an amino acid amide, an amino acid ester, and mixtures thereof, provided ...

METHODS FOR COFFEE CHERRY PRODUCTS

Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof (Figure 3). It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Methods for coffee cherry products

Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof (FIG. 3). It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Removal of malic acid from coffee by fermentation

Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous coffee extract, which may be a green or brown extract. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

METHOD OF TREATING RAW COFFEE

КОМПОЗИЦИЯ КОФЕЙНОГО НАПИТКА

FIELD: food products. ^ SUBSTANCE: coffee composition contains hydroxyhydroquinone from 0 to 0.00005 wt %. High-performance liquid chromatography analysis showed that composition doesn't contain any essential peak at the limit if relative retention time from 0.54 to 0.61 relative to gallic acid, used as reference material. Coffee composition contains hydroxyhydroquinone from 0 to 0.001 wt %. Beverage package contains coffee composition with hydroxyhydroquinone from 0 to 0.00005 wt %. Beverage package contains coffee composition, high-performance liquid chromatography analysis showed that composition doesn't contain any essential peak at the limit if relative retention time from 0.54 to 0.61 relative to gallic acid, used as reference material. Coffee composition preparation method includes fried coffee beans processing with activated charcoal. Activated charcoal is produced by activation using zink chloride or by activation using water steam. Production method of instant coffee composition consists of fried coffee beans processing with absorbent carbon and spray dehydration or dehydrofrosting of the coffee composition. ^ EFFECT: coffee composition doesn't produce hydrogen peroxide in the body even when it is used for a long time. ^ 7 cl, 8 dwg, 12 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 354 125 (13) C2 (51) МПК A23F 5/24 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2006131129/13, 27.01.2005 (24) Дата начала отсчета срока действия патента: 27.01.2005 (73) Патентообладатель(и): КАО КОРПОРЕЙШН (JP) (43) Дата публикации заявки: 10.03.2008 2 3 5 4 1 2 5 (45) Опубликовано: 10.05.2009 Бюл. № 13 (56) Список документов, цитированных в отчете о поиске: JP 7313063 А, 05.12.1995. JP 5111437 A, 07.05.1993. JP 4360647 А, 14.12.1992. 2 3 5 4 1 2 5 R U (86) Заявка PCT: JP 2005/001093 (27.01.2005) C 2 C 2 (85) Дата перевода заявки PCT на национальную фазу: 30.08.2006 (87) ...

КОНЦЕНТРИРОВАННЫЙ ЭКСТРАКТ КОФЕ

FIELD: food industry. SUBSTANCE: coffee extract concentrated solution contains components (A), (B), (C) and (D). Component (A) is represented by at least one pyrazine chosen from 2-methylpyrazine, 2.5-dimethylpyrazine, 2.6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3.5-dimethylpyrazine and 3.5-dimethyl-2-methylpyrazine. Component (B) is represented by at least one guaiacol chosen from guaiacol, 4-ethylguaiacol and 4-vinylguaiacol. The weight ratio of components (B) to (A) is 0.0001 - 0.6. Component (C) is represented by chlorogenic acid in an amount of 0.01 - 5 wt %. Component (D) is represented by hydroxyhydroquinone in an amount less than 0.1 wt % of the chlorogenic acid content. The packed coffee drink contains the coffee extract concentrated solution. EFFECT: manufacture of a product with rich sweet aroma and clear aftertaste. 2 cl, 2 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 532 851 C2 (51) МПК A23F 5/24 (2006.01) A23F 5/46 (2006.01) A23F 5/50 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2011148094/10, 21.04.2010 (24) Дата начала отсчета срока действия патента: 21.04.2010 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ХАЯКАВА,Йосинобу (JP), ДОМОН,Саяка (JP), ОГУРА,Йосиказу (JP) 28.04.2009 JP 2009-109211; 18.12.2009 JP 2009-288155 R U (73) Патентообладатель(и): КАО КОРПОРЕЙШН (JP) (43) Дата публикации заявки: 10.06.2013 Бюл. № 16 2 5 3 2 8 5 1 (45) Опубликовано: 10.11.2014 Бюл. № 31 (56) Список документов, цитированных в отчете о поиске: US 4985271 A, 15.01.1991. RU 2280368 C2, 27.07.2006 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 28.11.2011 (86) Заявка PCT: 2 5 3 2 8 5 1 R U (87) Публикация заявки PCT: C 2 C 2 JP 2010/002869 (21.04.2010) WO 2010/125770 (04.11.2010) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и ...

ЧАСТИЦЫ КОФЕЙНОГО ЗЕРНА

Группа изобретений относится к кофейной промышленности. Кофейная композиция содержит частицы кофейного зерна в количестве 1–50 мас.% сухих твёрдых веществ и растворимые твёрдые вещества кофе в количестве 50–99 мас.% сухих твёрдых веществ. Частицы кофейного зерна имеют размер частиц D9050 микрон или менее и содержание масла 8 мас.% или менее. Способ получения частиц кофейного зерна осуществляют следующим образом. Удаляют масло из кофейных зерен с получением обезжиренных кофейных зерен, где содержание масла составляет 6 мас.% или менее. Измельчают кофейные зерна до размера частиц D9050 микрон или менее. При этом удаление масла выполняют до стадии измельчения или стадию измельчения выполняют до и/или во время стадии удаления масла. Группа изобретений обеспечивает эффективный способ получения частиц кофейного зерна, имеющие хорошее вкусовое ощущение, светлый цвет и без запаха горения. 2 н. и 3 з.п. ф-лы, 5 ил., 3 пр.

ЧАСТИЦЫ КОФЕЙНОГО ЗЕРНА

ОБЖАРЕННЫЕ ЗЕРНА КОФЕ

... 1. Способ получения обжаренных зерен кофе, включающий помещение в воздухонепроницаемый контейнер сырьевого материала обжаренных зерен кофе с показателем L от 21 до 50 и проведение тепловой обработки обжаренных зерен кофе при температуре от 100 до 160°C при нормальном давление или повышенном давление.2. Способ п.1, в котором время тепловой обработки составляет от 0,5 до 4 ч.3. Способ по п.1, в котором температура тепловой обработки составляет от 100 до 145°C.4. Способ по п.2, в котором температура тепловой обработки составляет от 100 до 145°C.5. Способ по п.4, в котором внутренний объем воздухонепроницаемого контейнера в 2 - 30 раз больше насыпного объема сырьевого материала обжаренных зерен кофе.6. Способ по любому из п.п.1-3, в котором внутренний объем воздухонепроницаемого контейнера в 2 - 30 раз больше насыпного объема сырьевого материала обжаренных зерен кофе.7. Способ по любому из п.п.1-5, в котором показатель L полученных обжаренных зерен кофе составляет от более 20 до 38 или менее ...

Verfahren zur Entfernung von Chlorogensaeure aus Kaffee und Kaffee-Extrakten mittels Chemisorption

KAFFEEGETRÄNKZUSAMMENSETZUNG

COFFEE AND PROCESS FOR ITS PRODUCTION

COFFEE AND PROCEDURE FOR ITS PRODUCTION.

PROCEDURE FOR ROASTING KAFFEEBOHNEN WITH STEAM

VERFAHREN UND VORRICHTUNG ZUR REINIGUNG VON GEROSTETEN KAFFEEBOHNEN

PROCEDURE FOR THE REDUCTION THE CARBON-SOUR THE -5 - HYDROXYTRYPTAMID - OF CONTENT OF UNGEROSTETEN KAFFEEBOHNEN

PROCEDURE FOR THE REDUCTION OF THE CONTENT OF ATTRACTION MATERIALS IN ROHKAFFEEUSPS 3420674

Coffee bean particles

The present invention relates to coffee bean particles with a D ...

PROCESS FOR UPGRADING STEAMED COFFEE

ABSTRACT Soluble coffee is produced by steaming an elongated bed of roasted and ground coffee at atmo-spheric pressure or above and collecting an aromatic flavor condensate. Thereafter the steamed bed is swept for at least 15 minutes with a gaseous stream having a superficial velocity through the bed in excess of 3 meters/min. in order to entrain and remove liquid acid components. The coffee is next subjected to aqueous extraction, the extract is then combined with at least a portion of the condensate and dried. The resulting soluble coffee is much reduced in undesirable acid content compared to soluble coffee obtained from steamed coffee which had not been swept with gas.

DESOLVENTIZING PROCESS

DESOLVENTIZING PROCESS L. R. Morrison J. H. Phillips This invention relates to a method for removal of resiclual solvent from decaffeinatecl coffee beans. In particular, differential pressure stripping comprises a method of flash evaporation of solvent from the beans by means of an alternating cycle of pressure variations. The time and steam requirements for desolventizing are reduced when compared to traditional methods for removal of the same solvent. This reduces the residence time of the coffee beans in conditions of high ternperature and high moisture, thereby preventing negative flavor changes in the resultant coffee products.

PROCESS FOR IMPROVING THE QUALITY OF ROBUSTA COFFEE

The quality of Robusta coffee is increased by treating raw Robusta coffee beans whose water content has been increased to about 30% to 45% with steam at about 135.degree.C to 140.degree.C and at a pressure ranging from 3 bar to 4 bar approx. for 60 min to 120 min. This treatment particularly removes the substance responsible for the "earthy" and "musty" aroma note of Robusta coffee, namely the compound 2-methylisoborneol. After the treatment, the beans are processed and roasted in the customary way.

Oxidn of green coffee grains with e.g. oxygen, ozone - to reduce content of 5-hydroxy-tryptamides of carboxylic acids

Vegetable matter purificn. by oxidn. and alkaloid removal - e.g. using hydrogen peroxide and ammonia

Method for suppressing the toxic properties, or health, coffee

발효 여주 커피 제조방법

... 본 발명은 여주열매를 발효시켜 커피를 제조할 수 있도록 한 것으로서, 더욱 상세하게는 여주의 열매를 절단기로 1㎝로 절단한 후 상기 절단된 여주를 12∼24시간 햇볕에 방치하는 단계/ 생여주를 설탕과 1:1의 중량비율로 독에서 6개월간 숙성시킨 여주액 만을 1년 6개월간 발효시킨 여주 발효액을 준비하는 단계/ 대추 2 : 계피 1 : 생강 1 : 유자청 1의 중량비율로 혼합한 후 4시간 동안 끓여 걸러진 부재료 추출액 제조하는 단계/ 상기 부재료 추출액 70중량%, 커피 10중량%, 디스커피 10중량%, 여주 발효액 10중량%를 혼합하는 혼합액을 준비하는 단계/ 상기 혼합액에 절단된 여주를 4시간 침지시켜 건져내서 압착한 후 발효기에서 온도 45℃∼50℃에서 72시간 발효하는 단계/ 상기 발효된 발효여주를 건조기에서 온도 80℃∼85℃에서 11∼12시간 건조하는 단계/ 상기 건조된 발효여주를 로스팅기계에서 온도 220℃∼250℃로 로스팅하는 단계/ 상기 로스팅된 발효여주를 분쇄기로 0.4㎜의 입자 크기로 분쇄하는 단계/ 원두 생두를 선별하여 로스팅기계에서 중배전으로 로스팅하는 단계/ 상기 로스팅된 원두를 분쇄기로 0.4㎜의 크기로 분쇄하는 단계/ 상기 분쇄된 여주분말 51중량%와 분쇄된 원두커피 49중량%를 혼합한 분말 여주커피를 제조하여 기능성 차를 제공하는 동시에 여주의 소비를 증대시켜 여주재배 농가의 경제적 이득을 취할 수 있도록 한 발아 여주 커피 제조방법에 관한 것이다.

SYSTEM AND METHOD FOR CONTROL OF CAFFEINE PREPARATION AND USE

A caffeine control/management system, comprising caffeine products containing natural and/or pre-determined caffeine content, preparation thereof, labeling existing and/or predetermined contents, in absolute and/or relative caffeine consumption-units, as per acceptable servings/packaging, available devices and/or newly -designed devices and packages.

CONTAINER-PACKED MILK COFFEE BEVERAGE

Disclosed is a container-packed milk coffee beverage which has an excellent hypertension ameliorating effect and can be ingested in an ordinary manner. A container-packed milk coffee which has a pH falling within the range from 5 to 7 and satisfies the following requirements (A) to (C): (A) a chlorogenic acid: 0.01 to 1% by mass; (B) hydroxyhydroquinone: 0.08% by mass or less relative to the mass of the chlorogenic acid; and (C) the chlorogenic acid/a coffee solid content ≥ 0.03 (by mass).

Coffee roast husk blower - with vibro container to free husks and bottom fine grinder

Coarse ground coffee is passed via a slide into a container which is then agitated or vibrated by either crank drive or pneumatic piston arrangement. The beans rub together, free themselves of the husk formed from roast residue, so that the light husks rise to the surface for removal through a side opening in the container and the grounds drop through a second slide into a fine grinder arranged below the container. Husks are completely removed, without attendant coffee losses.

SOLUBLE COFFEE PRODUCT

Procedure for the treatment of roasted Kaffeebohnen

PROCEDURE AND DEVICE FOR THE CLEANING OF RUSTED KAFFEEBOHNEN

VERFAHREN ZUR HERABSETZUNG DES CARBONSAURE -5- HYDROXYTRYPTAMID - GEHALTES VON UNGEROSTETEN KAFFEEBOHNEN

PROCESS FOR UPGRADING STEAMED COFFEE

Process for removing caffeine from green coffee and plant for implementing the process

The phases are comprised in the process of pre-drying in an extractor (1) the aromatic solution decaffeinated by the active carbons; concentrating said solution in a concentration apparatus (5) and transferring it again into the extractor (1) held in such a vacuum degree (11) that helps the reincorporation of aromatic substances in the pre-dried coffee; drying, cooling and discharge the decaffeinated coffee.

PROCESS FOR UPGRADING STEAMED COFFEE

PROCESS FOR ROASTING COFFEE BEANS WITH STEAM

An improved process for upgrading the quality of roasted coffee beans which comprises: (a) roasting green coffee beans with steam for a period of time from 50 to 300 seconds at a steam temperature of from 251 to 400 .degree.C at a pressure of 6.5 to 20.0 bar G; and thereafter (b) final roasting the beans from step (a) with steam for a period of time ranging from 60 to 800 seconds at a steam temperature of from 251 to 400 .degree.C at substantially atmospheric pressure conditions is disclosed.

Vegetable matter purificn. by oxidn. and alkaloid removal - e.g. using hydrogen peroxide and ammonia

METHOD FOR IMPROVING THE QUALITY OF COFFEE STEAMED WATER

Prevention of chemisorption of chlorogenic acid of - coffee extracts

Decaffeinated coffee prodn - using hot moist air instead of organic

process for making a solution of concentrated coffee extract

PROCEDE D'EXTRACTION DES PRINCIPES EXCITANTS DU CAFE

Container-packed milk coffee beverage

Disclosed is a container-packed milk coffee beverage which has an excellent hypertension ameliorating effect and can be ingested in an ordinary manner. A container-packed milk coffee which has a pH falling within the range from 5 to 7 and satisfies the following requirements (A) to (C): (A) a chlorogenic acid: 0.01 to 1% by mass; (B) hydroxyhydroquinone: 0.08% by mass or less relative to the mass of the chlorogenic acid; and (C) the chlorogenic acid/a coffee solid content0.03 (by mass).

Acid-reducing beverage filter and method of producing same

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

Process and device for the squelling, damping or extraction and the subsequent drying

METHODS FOR COFFEE CHERRY PRODUCTS

PROCEDE D'AMELIORATION DE LA QUALITE DE CAFE TRAITE A LA VAPEUR D'EAU

ON PRODUIT DU CAFE SOLUBLE EN TRAITANT A LA VAPEUR D'EAU UN LIT ALLONGE DE CAFE TORREFIE ET MOULU, A LA PRESSION ATMOSPHERIQUE OU A UNE PRESSION SUPERIEURE, ET EN RECUEILLANT UN CONDENSAT AROMATIQUE. PUIS ON BALAIE LE LIT TRAITE A LA VAPEUR D'EAU, PENDANT AU MOINS 5MINUTES AVEC UN COURANT GAZEUX (AIR OU AZOTE) AYANT UNE VITESSE SUPERFICIELLE DANS LE LIT SUPERIEURE A 3MMN POUR ENTRAINER ET ENLEVER LES COMPOSANTS ACIDES LIQUIDES. LE CAFE EST ENSUITE SOUMIS A UNE EXTRACTION AQUEUSE, ET L'EXTRAIT EST COMBINE AVEC AU MOINS UNE PARTIE DU CONDENSAT PUIS SECHE. LE CAFE SOLUBLE RESULTANT A UNE TENEUR EN ACIDES INDESIRABLES NETTEMENT REDUITE PAR RAPPORT AU CAFE SOLUBLE OBTENU A PARTIR DE CAFE TRAITE A LA VAPEUR D'EAU QUI N'A PAS ETE ENSUITE BALAYE PAR UN GAZ.

Roasted coffee bean cleaner - using stream of cooling gas with swirling motion along perforated duct

The roasted beans are fed from a hopper via a regulator valve to the injector pipe with at its outer end a pressurised gas nozzle and its inner end discharging tangentially into the upper part of an inner, vertical, perforated cylinder contained within a solid walled outer shell into whose annular gap the burnt husks of the beans are expelled through the perforations, by a combination of centrifugal force and gas pressure. Separate drain pipes with shutter valves for the dust and for the beans are connected to the conical bases of the outer shell and the inner perforated cylinder respectively. The gas is recycled from the top of the outer chamber by a pump via a mixing/cooling valve into which a top-up supply of liquefied gas is fed through a regulator. Both the main coolant gas and the top-up liquefied gas are N2.

관능성이 개선된 커피 원두의 제조 방법

본 발명은 관능성이 개선된 커피 원두의 제조 방법에 관한 것이다. 본 발명에 의하면, 쓴 맛이 강하고 향미적 특성이 떨어지는 커피 생두로부터 광능성이 개선된 커피 원두를 수득할 수 있고, 미이용자원인 성숙한 녹차잎을 이용하여 재료의 수급이 용이하다. 또한, 커피의 향미생성반응에 요구되는 전구물질을 원두에 침투 혹은 피복시켜 증가시키므로, 로스팅(roasting) 과정에서 자연적인 향미성분 합성반응을 유도하므로 인공적인 향의 첨가와 차별성을 갖는다.

커피 파치먼트의 건조방법

... 본 발명은 커피그린빈의 파치먼트 건조방법에 관한 것으로, 더욱 상세하게는 커피그린빈의 파치먼트를 균일하게 건조시키는 파치먼트 건조방법에 관한 것이다. 본 발명은 커피 파치먼트의 건조방법에 있어서, 펄핑머신(Pulping Machine)으로 커피체리(100)의 과육(110)을 제거하는 단계(s100); 과육(110)이 제거된 커피체리(100)로부터 파치먼트(120)로 감싸진 그린빈(130)을 분리하는 단계(s200); 상기 그린빈(130)을 감싸는 파치먼트(120)를 모래와 혼합하는 혼합단계(s300); 모래와 혼합된 파치먼트(120)로 감싸진 그린빈(130)을 건조시키는 건조단계(s400); 를 포함하는 것을 특징으로 하는 커피 파치먼트의 건조방법을 제공한다.

METHOD FOR NOT DECREASING the CONTENT OF 5-HYDROXY-TRYPTAMIDES Of CARBOXYLIC ACIDS OF the COFFEE BEANS TORREFIES

Method for processing roasted coffee beans, roasted coffee beans, and coffee beverage

A method of treating roasted coffee beans for elevating the extraction ratio of coffee components from the roasted coffee beans and increasing the content of body taste components of the roasted coffee beans while preventing the development of sourness in the roasted coffee beans, which comprises: the sugar-enriching treatment step of bringing the roasted coffee beans into contact with sugars and thus increasing the sugar content of the roasted coffee beans; and the steam treatment step of bringing the roasted coffee beans having been subjected to the sugar-enriching treatment as described above into contact with steam.

SYSTEM AND METHOD FOR CONTROL OF CAFFEINE PREPARATION AND USE

A caffeine control/management system, comprising caffeine products containing natural and/or pre-determined caffeine content, preparation thereof, labeling existing and/or predetermined contents, in absolute and/or relative caffeine consumption-units, as per acceptable servings/packaging, available devices and/or newly -designed devices and packages.

СНИЖЕНИЕ ОБРАЗОВАНИЯ АКРИЛАМИДА

PROCESS FOR TREATING COFFEE

... 1310257 Coffee volatiles GENERAL FOODS CORP 13 July 1970 [12 Aug 1967] 33954/70 Heading A2B Roasted coffee having a moisture content of 1-40 wt. % is placed in a vessel and steam is passed therethrough to heat the coffee to 240-350‹F and to displace gases from the vessel through a vent line which is closed at a predetermined temperature of the exiting gases, steam being passed into the vessel until the pressure is 10-100 psig and the temperature of the coffee is at least equal to the temperature of saturated steam at that pressure, the steam inlet is closed and the vessel isolated for 1/4-10 minutes, and then pressure is released by permitting water vapour to escape until the vessel is at atmospheric pressure, the water vapour being passed to a condenser where a volatiles-containing fraction is condensed at from -100‹F to 100‹F such that a maximum condensate temperature of 100‹F is achieved, and said condensate is collected. An inert gas may be swept through the vessel at atmospheric pressure ...

Concentrated coffee extract

Provided is a concentrated coffee extract solution having a rich sweet aroma and a clear aftertaste. The concentrated coffee extract solution contains the following components (A) and (B): (A) at least one pyrazine selected from 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 3,5-dimethyl-2-methylpyrazine, and (B) at least one guaiacol selected from guaiacol, 4-ethylguaiacol and 4-vinylguaiacol. A content weight ratio [(B)/(A)] of the component (B) to the component (A) is 0.6 or smaller.

METHOD AND SYSTEM FOR PROCESSING A MATERIAL BY PRESSURE WAVE

A system for processing a material comprises a reactor having an inlet for receiving a flow of the material and an outlet for releasing processed material from the reactor; an acoustic transducer for producing soundwaves propagating within the reactor and through the material; and one or more strings, placed under tension within the reactor and selected to resonantly vibrate at a predetermined frequency, responsively to the soundwave. 1. A system for processing a material , the system comprising:a reactor having an inlet for receiving a flow of the material and an outlet for releasing processed material from said reactor;a first acoustic transducer and a second acoustic transducer, acoustically coupled from two opposite ends to said reactor for producing soundwaves propagating within said reactor and through the material in opposite directions; anda set of strings, placed under tension within said reactor and selected to resonantly vibrate at a predetermined frequency, responsively to said soundwaves.2. The system of claim 1 , wherein said set of strings are arranged conically to receive soundwaves from said first transducer at an apex of said conical arrangement.3. The system of claim 1 , wherein said set of strings are arranged to form a flat shape.4. The system of claim 1 , wherein said set of strings are arranged to form a shape selected from the group consisting of a parabolic shape claim 1 , an elliptical shape claim 1 , a round shape claim 1 , a triangular shape claim 1 , and a circular shape.5. The system according to claim 1 , wherein at least one of said first and said second transducers is an electromagnetic transducer.6. The system according to claim 1 , wherein each of said first and said second transducers is an electromagnetic transducer.7. The system according to claim 1 , wherein said first transducer is coupled to said reactor by an acoustic horn placed inside said reactor.8. (canceled)9. The system according to claim 1 , wherein said second ...

COFFEE BREWING

A method and apparatus provides a coffee beverage having a reduced terpene content, where a brew chamber has a brew area A is provided and a volume of water is provided to flow through the coffee grounds in the brew chamber and out of the brew chamber to provide a coffee beverage, and where the flow rate of water provided through coffee grounds in the brew chamber is F and the ratio of F/A is about 0.15 cm/s or less. 1. A method for providing a coffee beverage having a reduced terpene content , the method comprising:providing a brew chamber supporting coffee grounds, the brew chamber having a brew area A; andproviding a volume of water V to flow through the coffee grounds in the brew chamber and out of the brew chamber to provide the coffee beverage,wherein a flow rate of water through the coffee grounds F is V/t, where t is the time taken for the volume of water to flow through the coffee grounds,wherein the ratio of F/A is about 0.15 cm/s or less.2. The method according to claim 1 , wherein the ratio of F/A is about 0.1 cm/s or less.3. The method according to claim 1 , wherein the area A is at least about 20 cm claim 1 , optionally at least about 25 cm.4. The method according to claim 1 , further comprising providing the coffee beverage having a diterpene concentration of about 60 mg/l or less.5. The method according to claim 1 , further comprising providing the coffee beverage having a total cafestol and/or kahweol content of about 60 mg/l or less.6. The method according to claim 1 , wherein the coffee beverage has a Brix value of about 4% or greater.7. The method according to claim 1 , wherein the volume of water V provided to flow through the coffee grounds in the brew chamber is in the range of about 30 to about 80 ml.8. The method according to claim 1 , wherein the flow rate of water through the coffee grounds F is in the range of about 2 to about 3 ml/s.9. The method according to claim 1 , wherein the time t is in the range of about 15 seconds to about 35 ...

Apparatus and methods for processing coffee grounds

A method of processing coffee grounds. The method includes drying coffee grounds to at least a predetermined dryness by using a rotatory drier to heat and agitate the grounds while measuring the dryness of the drying coffee. After the coffee grounds have been dried, they are mixed with supercritical CO2 to separate liquid components of the coffee grounds from solid components. This provides a simple, safe way of extracting coffee oil and producing coffee flour.

Acrylamide-degrading self-cloning aspergillus oryzae

Provided are self-cloning Aspergillus oryzae that expresses amidase without induction culture exhibiting high amidase degradation activity, and a method for reducing acrylamide in which this self-cloning Aspergillus oryzae is used. Self-cloning Aspergillus oryzae , which has a gene which codes a polypeptide with a specific amino acid sequence indicated in SEQ ID NO:1, or has a base sequence hybridizable to a complementary sequence of the gene encoding SEQ ID No:1 under stringent conditions, has a protein with amidase activity which the gene is expressed without induction culture, the process of reducing acrylamide by contact treatment with the above described self-cloning Aspergillus oryzae and acrylamide-containing matter, and a method of producing reduced acrylamide food or beverage.

BEVERAGE WITH HIGH SOLID CONTENT COMPRISING BETA-MANNASE

The invention relates to compositions for preparing a beverage, the composition comprises a) a coffee liquor or dried coffee extract ranging between 1-40% w/w; b) a creamer ranging between 1-20% w/w; c) a viscosity modifier ranging between 1-15 w/w %; d) an emulsifier ranging between 0.1 to 1%; and e) a β-mannanase ranging between 0.1 to 1% w/w. 1. A shelf-stable liquid beverage comprising at least 40% w/w total solids configured to dissolve in cold water comprising:a) a coffee liquor or dried coffee extract of between 1-40% w/w;b) a creamer of between 1-20% w/w;c) a viscosity modifier of between 1-15 w/w %;d) an emulsifier of between 0.1 to 1%; ande) a β-mannanase of between 0.1 to 1% w/w.2. The beverage of wherein viscosity modifier comprises a sugar alcohol or a polypropylene alcohol.3. The beverage of wherein sugar alcohol is sorbitol.4. The beverage of wherein the dried coffee extract is freeze-dried or spray-dried.5. The beverage of wherein the creamer is diary or non-diary based creamer.6. The beverage of wherein the creamer is non-diary creamer comprising caseinate salts claim 5 , vegetable oils claim 5 , creamer emulsifiers and buffer.7. The beverage of wherein emulsifier comprises derivatives of mono and diglycerides claim 1 , lecithin claim 1 , lactylates claim 1 , diacetyl tartaric acid esters of mono-diglycerides claim 1 , emulsifying starches claim 1 , and mixtures thereof.8. The beverage of further comprising sugars and/or sweeteners.9. The beverage of wherein β-mannanase is galactomannanase EC 3.2.1.78.10. A method of producing a beverage comprising the steps of:mixing ingredients comprising a shelf-stable liquid beverage comprising at least 40% w/w total solids configured to dissolve in cold water comprising: a coffee liquor or dried coffee extract of between 1-40% w/w; a creamer of between 1-20% w/w; a viscosity modifier of between 1-15 w/w %; an emulsifier of between 0.1 to 1%; and a β-mannanase of between 0.1 to 1% w/w;adjusting the pH to 5.8 to ...

Polypeptides having mannanase activity and polynucleotides encoding same

The present invention relates to polypeptides having mannanase activity, catalytic domains, and carbohydrate binding modules, and polynucleotides encoding the polypeptides, catalytic domains, and carbohydrate binding modules. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides, catalytic domains, and carbohydrate binding modules.

Method for producing roasted coffee beans

The present invention provides a method for producing roasted coffee beans useful as a starting material for a coffee beverage having rich body, suppressed in unpleasant taste and reduced in the amount of hydroxyhydroquinone. The method for producing roasted coffee beans of the present invention includes placing starting material roasted coffee beans in an airtight container and subjecting the roasted coffee beans to a heat treatment at from 100 to 160° C. under humidified conditions.

Method for Reducing the Level of Asparagine in a Food Material

The present invention relates to a method for reducing the level of asparagine in a food material to be heat-treated comprising soaking the food material in water and contacting at least part of the soaking water with an immobilized asparaginase. 1. A method for reducing the level of asparagine in a food material to be heat-treated comprising:(a) soaking the food material in water to extract asparagine;(b) contacting at least part of the soaking water comprising asparagine with an immobilized asparaginase at a temperature where microbial growth is reduced; and(c) re-using at least part of the asparaginase treated soaking water.2. The method of claim 1 , wherein the asparagine extracted food material is subjected to a heat treatment.3. The method of claim 1 , wherein step (b) is performed at a temperature where microbial growth is at least 50% reduced compared to 37° C.4. The method claim 1 , wherein step (b) is performed at a temperature of above 60° C.5. The method of claim 1 , wherein the food material is potato pieces claim 1 , such as potato slices or potato strips claim 1 , which are to be fried or baked to produce potato chips or French fries.6. The method of claim 5 , wherein step (a) is soaking of the potato pieces at a temperature of above 60° C.7. The method of claim 6 , wherein the soaking of the potato pieces in step (a) and the contacting of the soaking water with immobilized asparaginase in step (b) is performed at the same time and in the same container claim 6 , and wherein step (c) is re-use of at least part of the soaking water comprising the immobilized asparaginase to soak several batches of potato pieces.8. The method of claim 6 , wherein step (b) is pumping of at least part of the soaking water through a bed or column of immobilized asparaginase at a temperature of above 60° C. claim 6 , and wherein step (c) is re-use of at least part of the asparaginase treated soaking water to soak further batches of potato pieces.9. The method of claim 1 , ...

METHOD FOR REDUCING THE CONTENT OF ACRYLAMIDE IN A ROASTED COFFEE

A method for reducing the acrylamide content in a roasted coffee comprises reducing the asparagine content and reducing the aspartic acid content in a unroasted coffee, said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content and said reducing the aspartic acid content. 130-. (canceled)31. A method for reducing the acrylamide content in a roasted coffee , comprising the steps of reducing the asparagine content and reducing the aspartic acid content in an unroasted coffee , said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content step and said reducing the aspartic acid content step.32. A method according to claim 31 , wherein said reducing the asparagine content comprises degrading said asparagine enzymatically.33. A method according to claim 31 , wherein said reducing the aspartic acid content step stepcomprises degrading said aspartic acid enzymatically.34. A method according to claim 31 , and further comprising the steps of subjecting said unroasted coffee to an extraction in water claim 31 , so as to obtain a water extract and an extracted unroasted coffee claim 31 , and separating said water extract from said extracted unroasted coffee.35. A method according to claim 34 , wherein said extraction in water step is carried out at a temperature between 50° C. and 90° C.36. A method according to claim 35 , wherein said temperature is equal to 80° C.37. A method according to claim 34 , wherein said extraction in water step is carried out for a time between 3 h and 12 h.38. A method according to claim 37 , wherein said time is 5 h.39. A method according to claim 34 , wherein said reducing the asparagine content step comprises degrading said asparagine enzymatically and said degrading said asparagine enzymatically step comprises treating said water extract with an enzymatic preparation comprising one of an asparaginase and an aspartase.40. A method according to wherein ...

ACID-REDUCING BEVERAGE FILTER AND METHOD OF PRODUCING SAME

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water. 1. An acid-reducing filter comprising: the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1;', 'the mineral blend layer is free of soluble halide or hydroxide salts of alkali or alkaline earth metals; and', 'the mineral blend layer is insoluble in water., 'a mineral blend layer deposited to a filter substrate, wherein2. The acid-reducing filter of claim 1 , wherein the calcium carbonate is present in an amount from about 25 wt % to about 40 wt % of the mineral blend layer.3. The acid-reducing filter of claim 2 , wherein the magnesium carbonate is present in an amount from about 60 wt % to about 75 wt % of the mineral blend layer.4. The acid-reducing filter of claim 3 , wherein the magnesium carbonate and calcium carbonate of the mineral blend layer are present in approximate amounts of 66 wt % and 33 wt % claim 3 , respectively claim 3 , and wherein the acid-reducing filter comprises a filter permeability of about 2.7×10cm.5. The acid-reducing filter of claim 3 , wherein the mineral blend layer further comprises insoluble fiber materials selected from the group consisting of virgin bleached cellulose fibers claim 3 , virgin unbleached cellulose fibers claim 3 , recycled unbleached cellulose fibers claim 3 , hemp claim 3 , synthetic fibers claim 3 , nylon claim 3 , biofibers claim 3 , or mixtures of two or more thereof.6. The acid-reducing filter of claim 1 , wherein the acid-reducing filter further comprises one or more coating layers.7. The acid-reducing filter of claim 6 , ...

Method for Producing a Food Product

The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase.

Concentrated coffee extract

Provided is a concentrated coffee extract solution having a rich sweet aroma and a clear aftertaste. The concentrated coffee extract solution contains the following components (A) and (B): (A) at least one pyrazine selected from 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 3,5-dimethyl-2-methylpyrazine, and (B) at least one guaiacol selected from guaiacol, 4-ethylguaiacol and 4-vinylguaiacol. A content weight ratio [(B)/(A)] of the component (B) to the component (A) is 0.6 or smaller.

AMELIORATIVE EFFECTS OF A WHOLE COFFEE FRUIT EXTRACT ON AGE-RELATED NEURODEGENERATIVE DISEASE

The invention provides a method of extracting whole coffee fruit, an extract obtained from the method, and method of ameliorating age-related neurodegenerative diseases using said extract. The whole coffee fruit extract may be extracted by water, methanol, ethanol, or acetone and may comprise chlorogenic acid (CA) and procyanidine. The expression levels of p-CREB, BDNF, p-eIF2α, BACE-1, Aβ, NLRP3, caspase-1, IL-1β and COX-2 which may relate to age-related neurodegenerative diseases can be modulated. 1. A method of producing a whole coffee fruit extract , comprising the steps of:(a) providing freshly collected whole coffee fruit, optionally drying the whole coffee fruit so that the water content is 20% or less;(b) subjecting the dried whole coffee fruit of step (a) to extraction by a solvent selected from water, methanol, ethanol, and acetone; and(c) recovering the extract of step (b).2. The method of claim 1 , wherein the extraction in step (b) is conducted under the temperature of about 50 to about 100° C.3. The method of claim 1 , wherein the extraction in step (b) is conducted for about 0.5 to about 5 hours.4. The method of claim 1 , wherein the solid to liquid ratio in the extraction in step (b) is about 1:20 to about 1:5.5. The method of claim 1 , wherein the extraction in step (b) is performed by about 25 to about 30% ethanol at a solid to liquid ratio of about 1:10 to about 1:5 at about 70 to about 80° C. for about 3.5 to about 4 hours.6. A whole coffee fruit extract obtained from the method of .7. The whole coffee fruit extract of claim 6 , comprising chlorogenic acid (CA) and procyanidine.8. A method of ameliorating age-related neurodegenerative diseases claim 6 , comprising administering to a subject in need thereof a therapeutically effective amount of a whole coffee fruit extract.9. The method of claim 8 , wherein the expression levels of p-CREB and BDNF are increased and the expression levels of p-eIF2α claim 8 , BACE-1 claim 8 , Aβ claim 8 , NLRP3 ...

ACID-REDUCING BEVERAGE FILTER AND METHOD OF PRODUCING SAME

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water. 1. An acid-reducing filter comprising: the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1; and', 'the mineral blend layer is free of soluble halide or hydroxide salts of alkali or alkaline earth metals., 'a mineral blend layer deposited to a filter substrate, wherein2. The acid-reducing filter of claim 1 , wherein the calcium carbonate is present in an amount from about 25 wt % to about 40 wt % of the mineral blend layer.3. The acid-reducing filter of claim 2 , wherein the magnesium carbonate is present in an amount from about 60 wt % to about 75 wt % of the mineral blend layer.4. The acid-reducing filter of claim 3 , wherein the magnesium carbonate and calcium carbonate of the mineral blend layer are present in approximate amounts of 66 wt % and 33 wt % claim 3 , respectively claim 3 , and wherein the acid-reducing filter comprises a filter permeability of about 2.7×10-8 cm2.5. The acid-reducing filter of claim 3 , wherein the mineral blend layer further comprises insoluble fiber materials selected from the group consisting of virgin bleached cellulose fibers claim 3 , virgin unbleached cellulose fibers claim 3 , recycled unbleached cellulose fibers claim 3 , hemp claim 3 , synthetic fibers claim 3 , nylon claim 3 , biofibers claim 3 , or mixtures of two or more thereof.6. The acid-reducing filter of claim 1 , wherein the acid-reducing filter further comprises one or more coating layers.7. The acid-reducing filter of claim 6 , wherein the one or more coating layers comprise:a ...

ENHANCED EXTRACTS OF FOOD AND BEVERAGE COMPONENTS

Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through filtration techniques. 1. A method of making an edible extract product comprising:providing an edible raw material reduced to particles;extracting the particles of the edible raw material in water to produce an extract of the edible raw material;filtering the extract of the edible raw material with at least one filter such that both the concentration of chlorogenic acids in the extract of the edible raw material increases and the concentration of fat in the extract of the edible raw material decreases; andseparating resulting filter retentate from the filtered extract of the edible raw material to form the edible extract product.2. The method of claim 1 , wherein the edible raw material comprises coffee.3. The method of claim 2 , wherein the coffee comprises non-decaffeinated claim 2 , partially decaffeinated claim 2 , and fully decaffeinated coffees.4. The method of claim 2 , wherein the edible raw material comprises at least one of partially roasted coffee claim 2 , light roasted coffee claim 2 , dark roasted coffee claim 2 , and green coffee.5. The method of claim 1 , wherein the edible raw material comprises green coffee beans.6. The method of claim 1 , wherein filtering the extract of the edible raw material comprises at least doubling the concentration of chlorogenic acids in the extract of the edible raw material.7. The method of claim 1 , wherein filtering the extract of the edible raw material comprises at least halving the concentration of fat in the extract of the edible raw material.8. The method of claim 1 , wherein the at least one filter comprises a membrane filter.9. The method of claim 1 , wherein filtering the extract of the edible raw material comprises the use of two filters.10. The method of claim 9 , wherein the two filters each allow different sizes of ...

Low-Mycotoxin Coffee Cherry Products

A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol). 1. A method of producing a low-mycotoxin extract having mycotoxin levels that are below 20 ppb for total aflatoxins , below 5 ppm for total fumonisins , below 5 ppm for total vomitoxins , and below 5 ppb for total ochratoxins , comprising the steps of:obtaining a plurality of whole coffee cherries or portions thereof, wherein the portion of the coffee cherry is pulp of a coffee cherry;within hours of harvest commencing to process the plurality of whole coffee cherries or portions thereof, wherein the step of processing comprises a step of freezing the whole coffee cherries or portions thereof, and a further step of combining the whole coffee cherries or portions thereof with an aqueous solvent;wherein the step of processing is performed without a step of mycotoxin detoxification;extracting polyphenols from the whole coffee cherries or portions thereof into the aqueous solvent to thereby form the extract that exhibits mycotoxin levels that are below 20 ppb for total aflatoxins, below 5 ppm for total fumonisins, below 5 ppm for total vomitoxins, and below 5 ppb for total ochratoxins.2. The method of wherein the step of commencing to process is within 0-48 hours of harvest.3. The method of wherein the whole coffee cherries are unbroken unblemished red whole coffee cherries having a surface that is less than 10% green and less that 5% broken.4. The method of wherein the whole coffee cherries are sub-ripe whole coffee cherries that have between at least 5% green color and less than 25% green color.5. The method of wherein the aqueous solvent is water or an aqueous alcoholic solution.6. The method of wherein the extract has ...

Coffee Degassing Method

A coffee degassing method is disclosed. A diffusion gas is supplied into a degassing tree in an bin containing roasted coffee. The degassing tree is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the diffusion gas are exhausted from the bin. Another method of coffee degassing is disclosed. A diffusion gas is supplied into a degassing chamber in a bin containing roasted coffee. The degassing chamber is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the nitrogen are exhausted from the bin. 1. A coffee degassing method , comprising the steps of:flowing a diffusion gas into an at least one branch of a degassing tree in a coffee bin containing roasted coffee, where the flowing diffuses a carbon dioxide from the roasted coffee and moves the carbon dioxide and the diffusion gas through the branch and a trunk of the degassing tree toward a top end of the bin, where the branch is in the roasted coffee and the branch is open to the roasted coffee, the branch is connected to the trunk and extends from an exterior of the trunk; and,exhausting the carbon dioxide and the diffusion gas from the bin.2. The method of claim 1 , wherein the step of flowing comprises the step of flowing the carbon dioxide and the diffusion gas out of the trunk and into the top end of the bin claim 1 , wherein the trunk opens to the top end of the bin.3. The method of claim 2 , wherein the step of exhausting comprises releasing the carbon dioxide and the diffusion gas from the bin through a one-way valve at the top end of the bin.4. The method of claim 1 , wherein the step of flowing comprises the step of flowing the carbon dioxide and the diffusion gas out of the trunk and into a headspace of the bin between a top of the roasted coffee and a top of the bin claim 1 , wherein the trunk opens into the headspace; and the step of exhausting comprises releasing the carbon dioxide and ...

INSTANT COFFEE OR COFFEE SUBSTITUTE WITH REDUCED ACRYLAMIDE AND HYDROXYMETHYL FURFURAL CONTENT AND PRODUCTION METHOD THEREOF

The present invention relates to the instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural (HMF) content and production method thereof which comprises the steps of roasting the input material, grinding the roasted material, extracting the ground material, yeasting the extract, fermentation, filtration, drying the filtrate; and wherein carcinogenic and cytotoxic process components, which are found in heat treated foods especially in instant coffees, are minimized. 2100101. A production method of instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural (HMF) content () according to claim 1 , characterized by the step of roasting the input material () wherein coffee beans are used as the input material.3100101. A production method of instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural (HMF) content () according to claim 1 , characterized by the step of roasting the input material () wherein temperatures of 200-250° C. are used to form the taste and smell specific to the material.4100103. A production method of instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural (HMF) content () according to claim 1 , characterized by the step of extraction of the ground material () which is preferably performed with water at 10-15 bar pressure and 90-150° C. temperature and wherein all soluble components of the material are taken into the liquid medium and the insoluble components are removed.5100104Saccharomyces cerevisiae. A production method of instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural (HMF) content () according to claim 1 , characterized by the step of yeasting the extract () wherein baker's yeast () claim 1 , which does not have any harm on human health and which is used in production of many fermented products claim 1 , is used as the yeast.6100104. A production method of instant coffee or coffee ...

Coffee Degassing Device and Method

A coffee degassing device is disclosed and method. The coffee degassing device comprises a coffee bin and a hollow tree within the bin. The hollow tree has an opening in communication with the interior of the coffee bin. The tree provides an exit path for carbon dioxide off-gassing from the coffee. The device may have a diffusion gas supply conduit. The diffusion gas supply conduit is in communication with the hollow tree and is configured to supply nitrogen, or another diffusion gas, to the degassing tree for accelerating the degassing of coffee. 1. A coffee degassing device , comprising:a coffee bin;a hollow tree within the bin, the hollow tree comprising an opening in communication with the interior of the coffee bin; and,a diffusion gas supply conduit in communication with the hollow tree.2. The coffee degassing device of claim 1 , wherein the tree comprises a trunk and at least one branch claim 1 , the at least one branch in communication with the trunk.3. The coffee degassing device of claim 1 , wherein the tree comprises a plurality of branches claim 1 , each of the plurality of branches comprising an at least partially open sidewall to expose the branch to coffee within the bin.4. The coffee degassing device of claim 3 , wherein the at least partially open sidewall is located on a bottom side of the branch.5. The coffee degassing device of claim 3 , wherein the diffusion gas supply conduit comprises an exit opening at a terminal end of the supply conduit and the terminal end terminates adjacent at least one end of a branch of the plurality of branches.6. The coffee degassing device of claim 3 , wherein the diffusion gas supply conduit comprises a supply conduit trunk and a plurality of supply conduit branches extending from the trunk claim 3 , each of the plurality of supply conduit branches is located in a corresponding branch of the hollow tree.7. The coffee degassing device of claim 1 , wherein the diffusion gas supply conduit is a nitrogen supply conduit ...

Low-mycotoxin coffee cherry products

A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Method For Producing Roasted Coffee Beans

The present invention relates to a method for producing roasted coffee beans which comprises treatment of raw coffee beans with steam followed by contacting with asparaginase. 1. A method for producing roasted coffee beans comprising:(a) treating raw Robusta coffee beans with steam;(b) contacting the steam treated raw coffee beans with an asparaginase; and(c) roasting the asparaginase treated raw coffee beans.2. The method of claim 1 , wherein the raw Robusta coffee beans are treated with steam at a temperature of about 100-120° C. claim 1 , preferably about 105-115° C.3. A method for producing roasted coffee beans comprising:(a) treating raw coffee beans with steam at a temperature of about 105-115° C.;(b) contacting the steam treated raw coffee beans with an asparaginase; and(c) roasting the asparaginase treated raw coffee beans.4. The method of claim 3 , wherein the coffee beans are Robusta coffee beans.5. The method of claim 1 , wherein before or during step (a) claim 1 , the water content of the coffee beans is increased to a level ranging from about 30% w/w to about 45% w/w.6. The method of step 5 claim 1 , wherein the water content of the coffee beans is increased by the steam treatment.7. The method of claim 1 , wherein step (a) is performed for about 5-60 minutes.8. The method of claim 1 , wherein the contacting in step (b) is for about 10-240 minutes.9. The method of claim 1 , wherein step (b) is performed by contacting with an asparaginase at a concentration of about 100-30 claim 1 ,000 ASNU/kg coffee beans.10. The method of claim 1 , wherein after step (b) and before step (c) claim 1 , the raw coffee beans are dried to a water content of about 5-15% w/w.11. The method of claim 1 , wherein the coffee beans are ground after step (c).12Aspergillus,A. oryzaeA. niger,Aspergillus,A. oryzaeA. niger.. The method of claim 1 , wherein the asparaginase is obtained from preferably or or is a variant of a parent asparaginase obtained from preferably or13. The method ...

PECTIN EXTRACTION FROM COFFEE PULP

The invention provides a coffee pulp treatment process comprising (a) Providing coffee pulp, obtainable from a production process for producing green coffee beans from coffee cherries; (b) extracting from the coffee pulp a pectin comprising extract, wherein extraction is performed under acid conditions or alkaline conditions, to provide the pectin comprising extract; (c) enzymatic treatment of the pectin comprising extract, wherein the enzymatic treatment comprises a treatment with one or more enzymes selected from the group consisting of an esterase and a reductase, to provide a enzymatically treated pectin material; and (d) extraction of polyphenol functionalized coffee pectin extract from the enzymatically treated pectin material. 1. A coffee pulp treatment process comprising:a. Providing coffee pulp, obtainable from a production process for producing green coffee beans from coffee cherries;b. Extracting from the coffee pulp a pectin comprising extract, wherein extraction is performed under acid conditions, to provide the pectin comprising extract;c. Enzymatic treatment of the pectin comprising extract, wherein the enzymatic treatment comprises a treatment with one or more enzymes selected from the group consisting of an esterase and a reductase, to provide a enzymatically treated pectin material, wherein the enzymatic treatment comprises at least a treatment with an oxidoreductase; andd. Extraction of polyphenol functionalized coffee pectin extract from the enzymatically treated pectin material.2. The process according to claim 1 , wherein the coffee pulp is subjected to a first extraction under acid conditions claim 1 , leading to a first extraction product and a residual product claim 1 , wherein the residual product is further subjected to a second extraction under alkaline conditions claim 1 , leading to a second extraction product and a second residual product claim 1 , and wherein the from this second extraction obtained second extraction product is ...

ROASTING SYSTEM WITH CLEAN EMISSIONS AND HIGH THERMAL EFFICIENCY

A bean roasting system includes a roasting chamber, a blower, a variable diverter and a controller. The roasting chamber, the blower and the variable diverter each is disposed at least partially within a recirculating gas flow path. The blower is configured to provide a flow stream of gas through the recirculating gas flow path. The variable diverter is configured to split the gas flow path into at least two flow paths including a treated flow path and a bypass flow path. The treated flow path includes a series arrangement of a gas heater and a catalytic converter. The variable diverter is configured to control a percentage of a flow stream of gas that is diverted into the bypass flow path. The controller is configured to activate different predetermined operating modes for the bean roasting system by controlling a state of the variable diverter and a state of the heater. 1. A bean roasting system , comprising:a roasting chamber disposed at least partially within a recirculating gas flow path;a blower disposed at least partially within a recirculating gas flow path, the blower configured to provide a flow stream of gas through the recirculating gas flow path;a variable diverter disposed at least partially within a recirculating gas flow path, the variable diverter configured to split the gas flow path into at least two flow paths including a treated flow path and a bypass flow path, the treated flow path including a series arrangement of a gas heater and a catalytic converter, the variable diverter configured to control a percentage of a flow stream of gas that is diverted into the bypass flow path; anda controller configured to activate a plurality of different predetermined operating modes for the bean roasting system by controlling a state of the variable diverter and a state of the heater.2. The bean roasting system of claim 1 , further comprising a cyclonic separator disposed at least partially within the recirculating gas flow path and configured to remove ...

APPARATUS FOR ROASTING GREEN BEAN

The present invention relates to an apparatus for roasting green beans. The apparatus for roasting green beans according to an embodiment of the present invention comprises: a roasting kettle in which a roasting portion responsible for roasting green beans is formed; a heating member for heating the roasting kettle during roasting, the heating member being embedded in a heating hole formed in the roasting kettle and integrated with the roasting kettle; and a stirring device which is rotatably mounted inside the roasting kettle and stirs green beans during roasting. By providing heating to the roasting kettle during green bean roasting, the heating member embedded in the heating hole formed in the roasting kettle therefore enables more efficient roasting, resulting in a great decrease in the roasting time of green beans. 1. An apparatus for roasting green beans , comprising:a roasting kettle having a roasting portion in an internal portion thereof, wherein green beans are roasted in the roasting portion;a heating member embedded in a heating-hole provided in the roasting kettle and integrated with the roasting kettle, the heating member heating the roasting kettle during roasting; anda stirrer rotatably disposed within the roasting kettle to stir green beans during roasting.2. An apparatus for roasting green beans , comprising:a roasting housing comprising a roasting kettle having a roasting portion in an internal portion thereof, wherein green beans are roasted in the roasting portion, and a roasting cover surrounding an outer circumferential surface of the roasting kettle to circulate and discharge cold air;a heating member embedded in a heating-hole provided kettle and integrated with the roasting, the heating member heating the roasting kettle during roasting;a cooler connected to a bottom portion of the roasting cover to provide cold air to cool the roasting housing;a stirrer rotatably disposed within the roasting kettle to stir green beans during roasting; anda ...

DEVICE AND METHOD FOR DEGASSING GRANULAR OR POWDER MATERIAL AND THE USE OF A BLOWER ELEMENT FOR DEGASSING SAID MATERIAL

A device and related degassing method for granular or powder material and the use of a blower element, wherein a containment chamber of the granular or powder material and of a gas produced by said material is provided, means for supplying an injection gas with the gas produced by the material comprising the blower element for feeding the injection gas into said chamber for mixing and/or homogenizing the material and the relative gas produced by the material itself with the injection gas. 1. A device for degassing granular or powder material , comprising:a containment chamber for granular or powder material and a gas produced by said material; andmeans for supplying an injection gas;wherein said supplying means comprise at least one blower element for feeding the injection gas into said chamber to mix and/or homogenise the material and the related gas produced by the material itself with the injection gas.2. The device according to claim 1 , wherein said blower element is of pneumatic type and comprises at least one pulse valve for supplying the injection gas at predetermined pressure and flow rate values and at predetermined intervals.3. The device according to claim 1 , wherein said pneumatic element for feeding the injection gas comprises a plurality of pulse valves.4. The device according to claim 1 , wherein it comprises a silo defining said containment chamber and having a flaring bottom portion; said pneumatic element for feeding the gas being arranged in correspondence of said bottom portion.5. The device according to claim 3 , wherein said pulse valves are arranged along a circumferential path defined on the flaring bottom portion.6. The device according to claim 1 , wherein said injection gas is an inert gas.7. A method for degassing granular or powder material claim 1 , comprising the steps of:providing in a containment chamber said granular or powder material; andreleasing in the containment chamber at least one injection gas;wherein said step of ...

A process to prepare a liquid coffee concentrate with reduced acrylamide content by treatment with a selectively permeable membrane

A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a selectively-permeable membrane to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a selectively-permeable membrane to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

Myceliated coffee products and methods for making

본 발명은 균사체화된 커피 산물의 제조방법을 제공한다. 이 방법은 커피 생두를 제공하고, 준비된 커피 생두를 제공하기 위해 커피 생두를 살균하고, 제조된 곰팡이 성분을 준비된 커피 생두에 접종하고, 균사체화된 커피 산물을 제조하기 위해 접종물을 배양하는 단계를 포함한다. 본 발명의 방법은 출발 커피 생두와 비교하여 준비된 커피 생두 및 균사체화된 커피 산물이 클로로겐산 같은 바람직하지 않은 맛 성분들의 감소된 수준 및 베타 글루칸과 다당류 같은 균사체화 산물의 증가된 수준을 갖도록 한다. The present invention provides a method for producing a mycelialized coffee product. The method comprises the steps of providing coffee green beans, sterilizing the coffee green beans to provide the prepared green coffee beans, inoculating the prepared mold ingredients into the prepared green coffee beans, and culturing the inoculum to prepare a mycelized coffee product. Includes. The method of the present invention allows the prepared coffee beans and mycelized coffee products compared to the starting coffee beans to have reduced levels of undesirable taste components such as chlorogenic acid and increased levels of mycelized products such as beta glucan and polysaccharides.

균사체화된 커피 산물 및 제조방법

본 발명은 균사체화된 커피 산물의 제조방법을 제공한다. 이 방법은 커피 생두를 제공하고, 준비된 커피 생두를 제공하기 위해 커피 생두를 살균하고, 제조된 곰팡이 성분을 준비된 커피 생두에 접종하고, 균사체화된 커피 산물을 제조하기 위해 접종물을 배양하는 단계를 포함한다. 본 발명의 방법은 출발 커피 생두와 비교하여 준비된 커피 생두 및 균사체화된 커피 산물이 클로로겐산 같은 바람직하지 않은 맛 성분들의 감소된 수준 및 베타 글루칸과 다당류 같은 균사체화 산물의 증가된 수준을 갖도록 한다.

Method for producing fermented coffee cultured with grain solid-type mushroom mycelium seed culture

본 발명은 커피 생두를 추출액에 침지하는 단계; 상기 침지한 커피 생두를 멸균한 후 냉각하는 단계; 상기 냉각한 커피 생두에 곡물 곡립 고체 종균을 도포하고, 배양하는 단계; 및 상기 배양한 커피 생두 발효물로부터 곡물 곡립 고체 종균을 분리한 후, 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 발효 커피의 제조방법 및 상기 방법으로 제조된 발효 커피에 관한 것이다. The present invention comprises the steps of immersing green coffee beans in an extract; sterilizing the immersed green coffee beans and then cooling them; applying a grain-grained solid seed to the cooled green coffee beans and culturing; And it relates to a method for producing fermented coffee and the fermented coffee prepared by the above method, comprising the steps of isolating a grain solid seed from the cultured green coffee bean fermented product and then drying it.

Myceliated products and methods for making myceliated products from cacao and other agricultural substrates

본 발명은 균사체화된 카카오 콩 또는 다른 농산품의 제조방법을 제공한다. 이 방법은 카카오 콩 또는 다른 농작물을 제공하고, 카카오 콩 또는 다른 농작물을 살균하여 준비된 카카오 콩 또는 다른 농작물을 제공하고, 및, 제조된 곰팡이 성분을 준비된 카카오 콩 또는 다른 농작물에 접종하고 균사체화된 산물을 제조하기 위해 접종물을 배양하는 단계를 포함한다. 본 발명의 방법은 출발 카카오 콩 또는 다른 농작물과 비교하여 제조된 카카오 콩 또는 다른 농작물이 바람직하지 않은 맛 성분, 예컨대, 테오브로민 또는 2-메톡시-3-이소프로필피라진의 감소된 수준과 균사체화 산물, 예컨대, 베타 글루칸, 피라진 및 다당류의 증가된 수준을 제공한다.

The manufacture method of roast coffee beans

本发明提供一种作为浓郁感丰富且杂味得以抑制，并且降低了羟基氢醌量的咖啡饮料的原料有用的烘焙咖啡豆的制造方法。本发明的烘焙咖啡豆的制造方法为将原料烘焙咖啡豆容纳于密闭容器内，在加湿条件下以100～160℃进行加热处理。

Coffee is brewed

本发明涉及一种用于提供具有降低的萜含量的咖啡饮料的方法和设备，其中提供具有泡制面积A的泡制室(20)，并且提供一定体积的水以流经泡制室(20)中的咖啡粉并从泡制室(20)流出以提供咖啡饮料，其中所提供经过泡制室(20)中的咖啡粉的水的流速为F，并且F/A的比率为约0.15cm/s或更低。

Method and system for processing material by pressure waves

本发明公开一种用于加工一材料的系统，所述系统包括：一反应器，所述反应器，具有用于接收所述材料的一流动的一入口和用于从所述反应器释出加工过的材料的一出口；一声学换能器，用于产生在所述反应器内传播并穿过所述材料的声波；以及一或多个弦线，设置于所述反应器内的张力下，并被选择以一预定频率共振振动，以响应于所述声波。

The method for producing fermented green coffee beans with reduced caffeine and fermented coffee beans produced therefrom

본 발명은 활성 발효액을 준비하는 단계; 상기 활성 발효액에 커피 생두를 침지 발효하는 단계로, 침지 발효 시 상기 활성 발효액의 당도는 16 내지 50 brix인 단계; 상기 침지 발효가 완료된 커피 생두를 수세 및 건조시키는 단계;를 포함하는, 카페인이 저감된 발효 커피 생두의 제조방법 및 이로부터 제조된 발효 커피 원두를 제공한다. The present invention relates to a method for producing a fermented milk, The step of immersing fermented coffee beans in the active fermentation broth, wherein the sugar content of the active fermentation broth is from 16 to 50 brix at the time of immersion fermentation; And washing and drying the coffee bean that has undergone the immersion and fermentation. The present invention also provides a method for producing caffeine-reduced fermented coffee beans and a fermented coffee bean produced therefrom.

A kind of coffee enzyme beverage and preparation method thereof

本发明公开了一种咖啡酵素饮料及其制备方法，所述的咖啡酵素饮料包括采用原料经过一次发酵、二次发酵、后处理制备得到的咖啡酵素和辅料调配而成，其中各组分的重量份为咖啡酵素12～20份，甜菊苷0.5～2份、甘氨酸0.1～0.5份。本发明的咖啡酵素饮料，不仅含有咖啡酵素的大量功效成分，而且配合甜菊苷和甘氨酸，口感好，营养丰富，进一步添加植物素，实现抑制自由基、显著增强人体免疫力等诸多功效，通过有针对性的后处理，降低咖啡酵素的醇味和挥发酸味，提高酵素的口感和风味，消除甲醇等有毒物质的潜在威胁，健康环保，提高产品安全性。

CONCENTRATED COFFEE EXTRACT

1. Концентрированный раствор экстракта кофе, содержащий следующие компоненты (А) и (В):(A) по меньшей мере один пиразин, выбранный из2 метилпиразина, 2,5 диметилпиразина,2,6-диметилпиразина, этилпиразина,2 этил-5-метилпиразина, 2-этил-6-метилпиразина,2-этил-3-метилпиразина,2-этил-3,5-диметилпиразина и3,5-диметил 2-метилпиразина, и(B) по меньшей мере один гваякол, выбранный из гваякола, 4 этилгваякола и 4 винилгваякола,причем весовое соотношение [(В)/(А)] компонента (В) к компоненту (А) составляет 0,6 или менее.2. Концентрированный раствор экстракта кофе по п.1, содержащий хлорогеновую кислоту в качестве компонента (С), и содержание компонента (С) в концентрированном растворе экстракта кофе составляет от 0,01 до 5 вес.%.3. Концентрированный раствор экстракта кофе по п.1 или 2, содержащий гидроксигидрохинон в качестве компонента (D), и содержание компонента (D) в концентрированном растворе экстракта кофе составляет менее чем 0,1 вес.% относительно содержания хлорогеновой кислоты.4. Упакованный кофейный напиток, содержащий концентрированный раствор экстракта кофе по любому из пп.1-3.5. Способ получения концентрированного раствора кофе, включающий разделение дистилляцией раствора экстракта кофе на концентрированный раствор и фракцию, обработку концентрированного раствора пористым адсорбентом и последующее смешивание концентрированного раствора, прошедшего обработку пористым адсорбентом, с указанной фракцией.6. Способ по п.5, в котором содержание сухих веществ в растворе экстракта кофе составляет от 1 до 10%.7. Способ по п.5, в котором раствор экстракта кофе дистиллируют при температуре от 20 до 100°С при приложении пониженного давления от 5 до 100 кПа. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2011 148 094 A (51) МПК A23F 5/28 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2011148094/10, 21.04.2010 (71) Заявитель(и): КАО КОРПОРЕЙШН (JP) Приоритет(ы): (30) Конвенционный приоритет: 28.04.2009 JP 2009-109211; 18.12. ...

Method of treating plant polysaccharides

Hydrolysis of plant kingdom polysaccharides by treatment with SPS-ase preparations. SPS-ase is an enzyme adapted to hydrolyzing the water-soluble protein binding polysaccharide present in soy flour decomposed by use of conventional pectinases, which polysaccharide is believed to be widespread in plant kingdom substances. Treatment with an SPS-ase preparation can clarify juices, wines and beers, hydrolyze process wastes such as sugar beet pulp, pomace, and soy milk remanence, improve the digestability of silage, and reduce the viscosity of wort.

METHOD FOR REDUCING THE ACRYLAMIDE CONTENT IN ROASTED COFFEE

1. Способ снижения содержания акриламида в обжаренном кофе, включающий уменьшение содержания аспарагина и уменьшение содержания аспарагиновой кислоты в необжаренном кофе, при этом упомянутый обжаренный кофе получают из упомянутого необжаренного кофе после указанного снижения содержания аспарагина и указанного снижения содержания аспарагиновой кислоты.2. Способ по п. 1, в котором указанное уменьшение содержания аспарагина включает расщепление упомянутого аспарагина ферментативным путем.3. Способ по п. 1, в котором указанное уменьшение содержания аспарагиновой кислоты включает расщепление упомянутой аспарагиновой кислоты ферментативным путем.4. Способ по п. 1, включающий осуществление экстракции водой необжаренного кофе с целью получения водного экстракта и подвергнутого экстракции необжаренного кофе, а также отделение водного экстракта от подвергнутого экстракции необжаренного кофе.5. Способ по п. 4, в котором экстракцию водой осуществляют при температуре, составляющей от 50°C до 90°C.6. Способ по п. 5, в котором температура равна 80°C.7. Способ по п. 4, в котором экстракцию водой осуществляют в течение периода времени, составляющего от 3 ч до 12 ч.8. Способ по п. 7, в котором период времени равен 5 ч.9. Способ по п. 4, в котором расщепление аспарагина ферментативным путем включает обработку водного экстракта ферментативным препаратом, содержащим аспарагиназу.10. Способ по п. 4, в котором расщепление аспарагиновой кислоты ферментативным путем включает обработку водного экстракта ферментативным препаратом, содержащим аспартазу.11. Способ по п. 9 или 10, в котором обработка водного экстракта включает обеспечение условий для � РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2014 103 441 (13) A (51) МПК A23F 5/16 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (71) Заявитель(и): ИЛЛИКАФФЕ' С.П.А. (IT) (21)(22) Заявка: 2014103441/10, 28.06.2012 Приоритет(ы): (30) Конвенционный приоритет: 01.07.2011 IT MO2011A000164 (87) Публикация заявки РСТ: ...

Fruit and vegetable coffee beverage and preparation process thereof

本发明涉及咖啡技术领域，公开了一种果蔬咖啡饮料，各组分按重量份数计，包括5份～20份的咖啡豆、0.02份～0.2份的红茶菌液，3份～10份的叉分蓼、0.05份～0.2份的类黑精和70份～100份的水。公开了一种制备方法，包括：S1将咖啡豆研磨后、煮沸、过滤得到咖啡液；将叉分蓼加水蒸煮、过滤得到叉分蓼液；S2向S1中的咖啡液和叉分蓼液中加入糖，待糖溶解完全后，接种红茶菌液，用纱布密封、一次培养以及二次培养处理后，得到发酵原液；一次培养为厌氧培养，二次培养时每天通风2h～3h；S3将S2中的原液经沉淀吸附、调味得到果蔬咖啡饮料。本发明提供了一种具备低咖啡因、高营养、提神、恢复体力的绿色发酵饮品。

Method for roasting coffee beans

本发明提供了用于烘焙咖啡豆的方法，包括以下步骤a)加热咖啡豆，直至咖啡豆的温度为至少180℃；b)在燃烧器之后，将含氧气体流注入热空气流中；以及c)保持所述含氧气体流的注入，直至烘焙过程结束，以减轻烘焙室中一氧化碳的浓度，并且其中所述咖啡豆在旋转流化床烘焙机中烘焙。

White-smoke reduction device

Disclosed is an apparatus for reducing white smoke, reducing white smoke so as to discharge the same. Moreover, the apparatus can comprise: a main exhaust pipe having a closed lower side and an exhaust hole provided on an upper side of the pipe; a first blowing apparatus discharging gas absorbed from a main suction pipe including a first suction pipe for absorbing white smoke and a second suction pipe for absorbing outdoor air in the direction perpendicular to the absorbing direction; and a second blowing apparatus absorbing the outdoor air and forcibly introducing the same into the main exhaust pipe.

ENZYME AND COMPOSITION OF PENTOSAN DEGRADING ENZYMES, PROCESSES FOR OBTAINING AND APPLYING THE SAME

CONCENTRATED COFFEE EXTRACT

1. Способ получения концентрированного раствора кофе, включающий разделение дистилляцией раствора экстракта кофе на концентрированный раствор и фракцию, обработку концентрированного раствора пористым адсорбентом и последующее смешивание концентрированного раствора, прошедшего обработку пористым адсорбентом, с указанной фракцией.2. Способ по п. 1, в котором содержание сухих веществ в растворе экстракта кофе составляет от 1 до 10%.3. Способ по п. 1, в котором раствор экстракта кофе дистиллируют при температуре от 20 до 100°C при приложении пониженного давления от 5 до 100 кПа.4. Способ по любому из п.п. 1-3, в котором весовое соотношение фракции к раствору экстракта кофе составляет от 0,3 до 0,9.5. Способ по любому из п.п. 1-3, в котором используемое количество пористого адсорбента составляет от 0,1 до 2 раза по весу относительно содержания сухих веществ в концентрированном растворе. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2014 102 408 A (51) МПК A23F 5/28 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014102408/10, 24.01.2014 (71) Заявитель(и): КАО КОРПОРЕЙШН (JP) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ХАЯКАВА Йосинобу (JP), ДОМОН Саяка (JP), ОГУРА Йосиказу (JP) R U 28.04.2009 JP 2009-109211; 18.12.2009 JP 2009-288155 (62) Номер и дата подачи первоначальной заявки, из которой данная заявка выделена: 2011148094 25.11.2011 (43) Дата публикации заявки: 27.08.2015 Бюл. № 24 R U (57) Формула изобретения 1. Способ получения концентрированного раствора кофе, включающий разделение дистилляцией раствора экстракта кофе на концентрированный раствор и фракцию, обработку концентрированного раствора пористым адсорбентом и последующее смешивание концентрированного раствора, прошедшего обработку пористым адсорбентом, с указанной фракцией. 2. Способ по п. 1, в котором содержание сухих веществ в растворе экстракта кофе составляет от 1 до 10%. 3. Способ по п. 1, в котором раствор экстракта кофе дистиллируют ...

Concentrated coffee extract

FIELD: food industry.SUBSTANCE: coffee extract solution is divided by distillation into a concentrated solution and a fraction. The concentrated solution is treated with a porous adsorbent, and the concentrated solution treated with the porous adsorbent is mixed with said fraction. The content of dry substances in the coffee extract solution ranges from 1 to 10%.EFFECT: obtaining a product with sweet aroma and improved aftertaste.4 cl, 2 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 636 354 C2 (51) МПК A23F 5/28 (2006.01) B01D 39/04 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2014102408, 24.01.2014 (24) Дата начала отсчета срока действия патента: 21.04.2010 Дата регистрации: (72) Автор(ы): ХАЯКАВА Йосинобу (JP), ДОМОН Саяка (JP), ОГУРА Йосиказу (JP) Приоритет(ы): (30) Конвенционный приоритет: 2006131129 A, 10.03.2008. US 4794010 A1, 27.12.1988. ГИНЗБУРГ А.С. и др. Состояние и пути развития технологии производства быстрорастворимого кофе, Москва, 1971, с.12. (43) Дата публикации заявки: 27.08.2015 Бюл. № 24 (54) КОНЦЕНТРИРОВАННЫЙ ЭКСТРАКТ КОФЕ (57) Реферат: Изобретение относится к кофейной промышленности. Разделяют дистилляцией раствор экстракта кофе на концентрированный раствор и фракцию. Обрабатывают концентрированный раствор пористым адсорбентом и смешивают концентрированный раствор, прошедший обработку пористым R U 2 6 3 6 3 5 4 Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" Стр.: 1 C 2 C 2 (45) Опубликовано: 22.11.2017 Бюл. № 33 2 6 3 6 3 5 4 28.04.2009 JP 2009-109211; 18.12.2009 JP 2009-288155 Номер и дата приоритета первоначальной заявки, из которой данная заявка выделена: 2011148094 28.04.2009 (56) Список документов, цитированных в отчете о поиске: RU 2322070 C2, 20.04.2008. RU R U (73) Патентообладатель(и): КАО КОРПОРЕЙШН (JP) 22.11.2017 адсорбентом, с указанной фракцией. Содержание сухих веществ в растворе ...

Method for producing fermented coffee comprising a step of wet fermentation and dry fermentation using fresh coffee bean component

The present invention relates to a method for manufacturing fermented coffee comprising a step of wet fermenting coffee using a fruit and vegetable mixture and an enzyme powder, followed by dry fermentation using rice straw, and fermented coffee manufactured by the method. The fermented coffee of the present invention can provide fermented coffee with excellent quality by having improved flavor, taste, and preference.

Stomach friendly coffee

STOMACH FRIENDLY COFFEE ABSTRACT The invention relates to a coffee product which will evoke a decreased gastric acid response upon ingestion. The coffee product has been processed in such a manner that a majority of the malic acid has been removed from the coffee and, importantly, a majority of the chlorogenic acid has been retained.

DECOMPOSITION AGENT FOR VEGETABLE REMANENCE, PROCESS FOR PREPARING PURIFIED PLANT PROTEIN USING THE AGENT AND PURIFIED PLANT PROTEIN THUS OBTAINED

L'AGENT POUR LA DECOMPOSITION DE LA REMANENCE VEGETALE, NOTAMMENT DE LA REMANENCE DE SOJA, SELON L'INVENTION CONVIENT POUR LA PREPARATION D'UNE P.V.P. PRESENTANT UNE PURETE DE LA PROTEINE D'ENVIRON 90, A PARTIR D'UNE PROTEINE VEGETALE QUI PEUT ETRE DEGRAISSEE OU PARTIELLEMENT DEGRAISSEE, ET EST CARACTERISE EN CE QU'IL CONTIENT UNE ENZYME CAPABLE DE DECOMPOSER LE SPS DE SOJA (SPS-ASE PRODUITE DE PREFERENCE AU MOYEN D'UN MICRO-ORGANISME APPARTENANT AU GENRE ASPERGILLUS) ET EN CE QU'IL EST ESSENTIELLEMENT EXEMPT D'ACTIVITE PROTEOLYTIQUE. LA FIGURE 1 MONTRE LA LIAISON ENTRE LE SPS ET LA PROTEINE DE SOJA. THE AGENT FOR THE DECOMPOSITION OF VEGETABLE REMANENCE, IN PARTICULAR SOY REMANENCE, ACCORDING TO THE INVENTION IS SUITABLE FOR THE PREPARATION OF A PVP WITH A PURITY OF APPROXIMATELY 90 PROTEIN, FROM A VEGETABLE PROTEIN WHICH CAN BE DEGREASED OR PARTIALLY DEGREASED, AND IS CHARACTERIZED IN THAT IT CONTAINS AN ENZYME CAPABLE OF DECOMPOSING SOY SPS (SPS-ASE PREFERREDLY PRODUCED BY MEANS OF A MICRO-ORGANISM BELONGING TO THE ASPERGILLUS GENUS) AND IN THAT IT IS ESSENTIALLY FREE OF PROTEOLYTIC ACTIVITY. FIGURE 1 SHOWS THE BINDING BETWEEN SPS AND SOY PROTEIN.

ENZYME AND COMPOSITION OF ENZYMES DEGRADING PENTOSANES, METHODS OF OBTAINING AND APPLYING SAME

L'INVENTION CONCERNE UNE COMPOSITION D'ENZYME PRESENTANT UNE ACTIVITE DE PENTOSANE, EN PARTICULIER A DES TEMPERATURES ELEVEES, ET SON PROCEDE D'OBTENTION. LA COMPOSITION EST PREPAREE PAR FERMENTATION DE TALAROMYCES EMERSONII, EN PARTICULIER DE LA SOUCHE IMI116815, ET EVENTUELLEMENT PAR DES MOYENS D'AUGMENTATION DE L'ACTIVITE DE PENTOSANASE PAR RAPPORT A D'AUTRES ACTIVITES ENZYMATIQUES. APPLICATIONS A LA CUISSON DU PAIN, A LA FABRICATION DE L'AMIDON, A LA PRODUCTION DE FOURRAGES ENSILES MIXTES ET D'ALIMENTS POUR ANIMAUX, A L'EXTRACTION DU THE ET DU CAFE, ETC. THE INVENTION RELATES TO AN ENZYME COMPOSITION PRESENTING A PENTOSANE ACTIVITY, IN PARTICULAR AT HIGH TEMPERATURES, AND ITS PROCESS FOR OBTAINING IT. THE COMPOSITION IS PREPARED BY FERMENTATION OF TALAROMYCES EMERSONII, IN PARTICULAR OF THE STRAIN IMI116815, AND POSSIBLY BY MEANS OF INCREASING THE ACTIVITY OF PENTOSANASE IN RELATION TO OTHER ENZYMATIC ACTIVITIES. APPLICATIONS TO BAKING BREAD, MANUFACTURING STARCH, PRODUCTION OF MIXED SILK FORAGES AND ANIMAL FEEDS, EXTRACTION OF TEA AND COFFEE, ETC.

AGENT FOR DECOMPOSING PLANT REMANENCE, PROCESS FOR PREPARING A PURIFIED VEGETABLE PROTEIN USING THE SAME AND THE PURIFIED VEGETABLE PROTEIN THUS OBTAINED

PROCESS FOR THE ELIMINATION OF IRRITANT SUBSTANCES FROM COFFEE

Préparation d'un café pauvre en substances irritantes, mais à teneur inchangée en caféine. On élimine des grains de café vert la cire qu'ils contiennent par traitement au moyen d'un solvant sans inconvénient pour la santé, utilisé à l'état de fluide sur-critique Le café torréfié obtenu à une teneur en C-5-HT inférieure à 400 ppm.

ENZYME FOR THE DECOMPOSITION OF A CARBON HYDRATE OF HIGH MOLECULAR WEIGHT, CARBON HYDRATE OBTAINED THEREBY, METHOD FOR SELECTING A MICROORGANISM PRODUCING THE SAME ENZYME AND PROCESS FOR PRODUCING SUCH AN ENZYME

L'INVENTION A POUR OBJET UNE CARBOHYDRASE SOUS FORME UTILISABLE APPELEE SPS-ASE. LA SPS-ASE EST CAPABLE DE DECOMPOSER LE SPS EN PRODUITS DE DECOMPOSITION QUI SE FIXENT EUX-MEMES A UNE PROTEINE, EN MILIEU AQUEUX, A UN DEGRE MOINDRE QUE NE LE FERAIT LE SPS AVANT DECOMPOSITION. LE PROCEDE DE SELECTION DE MICRO-ORGANISMES PRODUISANT UNE SPS-ASE EST BASE SUR LE FAIT QUE LA SOURCE DE CARBONE PRINCIPALE DU MILIEU DE CULTURE EST LE SPS ET SUR UN TEST QUALITATIF SUR LE PLAN D'AGAR. APPLICATION DE LA SPS-ASE DANS LA FABRICATION ET L'INDUSTRIE TRAITANT DES FRUITS ET LEGUMES. THE SUBJECT OF THE INVENTION A CARBOHYDRASE IN USEABLE FORM CALLED SPS-ASE. SPS-ASE IS CAPABLE OF DECOMPOSING SPS INTO DECOMPOSITION PRODUCTS WHICH BIND INTO A PROTEIN IN AQUEOUS ENVIRONMENT TO A LESS DEGREE THAN SPS PRIOR TO DECOMPOSITION WILL. THE PROCESS FOR THE SELECTION OF MICRO-ORGANISMS PRODUCING AN SPS-ASE IS BASED ON THE FACT THAT THE MAIN SOURCE OF CARBON OF THE CULTURE MEDIUM IS SPS AND ON A QUALITATIVE TEST ON THE AGAR PLAN. APPLICATION OF SPS-ASE IN THE FRUIT AND VEGETABLE MANUFACTURING AND INDUSTRY.

Oxidn of green coffee grains with e.g. oxygen, ozone - to reduce content of 5-hydroxy-tryptamides of carboxylic acids

The decompsn. prods resulting from the oxidn (in gas or liq. phase) may be removed mechanically from the coffee grains surface. In one embodiment the non roasted grains are bumbled in a drum in air contg. O3 and the waste prods. removed by friction. Alternatively the green grains may be treated with steam before, after or during the oxidn dried and then stirred to remove the waste products.

Removal of irritants from raw coffee beans

The method for producing fermented green coffee beans with reduced caffeine and fermented coffee beans produced therefrom

본 발명은 활성 발효액을 준비하는 단계; 상기 활성 발효액에 커피 생두를 침지 발효하는 단계로, 침지 발효 시 상기 활성 발효액의 당도는 16 내지 50 brix인 단계; 상기 침지 발효가 완료된 커피 생두를 수세 및 건조시키는 단계;를 포함하는, 카페인이 저감된 발효 커피 생두의 제조방법 및 이로부터 제조된 발효 커피 원두를 제공한다.

Amidohydrolases for preparing foodstuffs or stimulants

FIELD: chemistry. SUBSTANCE: invention relates to biotechnology, i.e. use of asparaginase and a method of foodstuff preparation on the basis of asparaginase. Asparaginase, which has an amino acid sequence at least 90% homologous to the amino acid sequence of <SEQ ID NO:2>, and which after an incubation period of 5 min. within the temperature range of 70°C to 100°C has a residual activity of 200 U/mg, may be used for preparing a foodstuff or a stimulant. The foodstuff preparation method involves the incubation of the foodstuff with the above mentioned asparaginase at the incubation temperature of at least 50°C. Where necessary, the foodstuffs shall be warmed up to a temperature by at least 10°C higher than the incubation temperature. Where necessary, asparaginase shall be separated from the foodstuffs or amidohydrolase shall be inactivated. If required, the separated asparaginase shall be reused. EFFECT: invention enables the reduction of asparagine or acrylamide contents in the asparagine-containing foodstuffs. 15 cl, 5 dwg, 11 tbl, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 554 468 C2 (51) МПК C12N 9/82 (2006.01) C12N 15/63 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2010100758/10, 12.06.2008 (24) Дата начала отсчета срока действия патента: 12.06.2008 (72) Автор(ы): Томас ГРАЙНЕР-ШТЁФФЕЛЕ (DE), Марк ШТРУХАЛЛА Марк (DE) (73) Патентообладатель(и): Ц-ЛЕКТА ГМБХ (DE) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 20.07.2011 Бюл. № 20 R U 13.06.2007 DE 102007027825.1 (45) Опубликовано: 27.06.2015 Бюл. № 18 C 2 C 2 2005111764 А, 10.09.2005. База данных EMBL: MAEDER D.L. ET AL., "Divergence of the hyperthermophilic archaea Pyrococcus furiosus and P. horikoshii inferred from complete genomic sequences", Genetics, 1999, v.152, pp. 1299-1305, найдено в EMBL-EBI, с номером Q8TZE8 (Q8TZE8_PYRFU). База данных EMBL: "Pyrococcus (см. прод.) (85) Дата начала рассмотрения ...

Processing method of coffee beans with improved antioxidant capacity and flavor

팽화된 생두를 발효시키는 단계를 포함하는 발효 원두의 제조방법이 개시된다. 실시예에 따른 커피의 발효 가공방법은 높은 항산화 효과를 나타내며 맛, 향미, 바디 및 후미가 우수하다. Disclosed is a method for producing fermented coffee beans comprising fermenting swollen green coffee beans. The fermentation processing method of coffee according to the embodiment exhibits a high antioxidant effect and has excellent taste, flavor, body and aftertaste.

Method for reducing the content of acrylamide in a roasted coffee

A method for reducing the acrylamide content in a roasted coffee comprises reducing the asparagine content and reducing the aspartic acid content in a unroasted coffee, said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content and said reducing the aspartic acid content.

Device and method for degassing granular or powder material and the use of a blower element for degassing said material

A device and related degassing method for granular or powder material and the use of a blower element, wherein a containment chamber of the granular or powder material and of a gas produced by said material is provided, means for supplying an injection gas with the gas produced by the material having the blower element for feeding the injection gas into said chamber for mixing and/or homogenizing the material and the relative gas produced by the material itself with the injection gas.

FOERFARANDE FOER ATT MINSKA HALTEN AV KLOROGENSYRA I RAOKAFFE

Amidases from aspergillus niger and their use in a food production process

Process for the production of a food or feed product, comprising a heating step followed by adding an enzyme to an intermediate form of the food or feed product, whereby the enzyme is capable of lowering the acrylamide level of the food or feed product. The invention also relates to food or feed products obtained by the process of the invention.

Systems and methods for preparing biomaterials in the absence of atmospheric oxygen

Aspects of the present disclosure generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.

Ameliorative effects of a whole coffee fruit extract on age-related neurodegenerative disease

The invention provides a method of extracting whole coffee fruit, an extract obtained from the method, and method of ameliorating age-related neurodegenerative diseases using said extract. The whole coffee fruit extract may be extracted by water, methanol, ethanol, or acetone and may comprise chlorogenic acid (CA) and procyanidine. The expression levels of-CREB, BDNF,eIF2α, BACE-1, Aβ, NLRP3, caspase-1, IL-1β and COX-2 which may relate to age-related neurodegenerative diseases can be modulated.

Coffee brewing

Raw bean baking device

本发明涉及生豆烘焙装置。根据本发明一个实施例的生豆烘焙装置包括：烘焙锅，其在内部形成有进行生豆烘焙的烘焙部；加热构件，其埋设于在所述烘焙锅中形成的加热孔，与烘焙锅一体化，烘焙时加热所述烘焙锅；及搅拌装置，其能旋转地加装于所述烘焙锅的内部，在烘焙时搅拌生豆。因此，将加热构件埋设于在烘焙锅中形成的加热孔，在生豆烘焙时向烘焙锅提供热，从而能够实现可大幅缩短生豆烘焙时间的更高效的烘焙。

Method for roasting coffee beans

FIELD: coffee production. SUBSTANCE: method for roasting coffee beans includes: a) heating coffee beans until their temperature is at least 180°C; b) injecting an oxygen-containing gas flow to a hot air flow after a burner, wherein the oxygen-containing gas flow injected to the hot air flow after a burner has a temperature of less than 180°C; and c) maintaining the injection of the gas flow until the completion of the roasting process to reduce the concentration of carbon monoxide of less than 8000 ppm inside a roasting chamber, while the amount of coffee beans loaded to the roasting chamber is at least 25 kg, and coffee beans are roasted in a rotary roasting machine with a fluidized layer. EFFECT: method allows for the reduction in the level of hot burning gases, in particular carbon monoxide, inside the roasting chamber and, thereby, allows for roasting coffee beans to an extra-dark roasting color, while providing safe roasting conditions during the entire roasting process. 8 cl, 2 dwg, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 769 576 C2 (51) МПК A23F 5/04 (2006.01) A23F 5/16 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23F 5/04 (2022.02); A23F 5/16 (2022.02) (21)(22) Заявка: 2020100231, 11.06.2018 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (CH) Дата регистрации: 04.04.2022 14.06.2017 EP 17176109.1 (43) Дата публикации заявки: 14.07.2021 Бюл. № 20 (56) Список документов, цитированных в отчете о поиске: EP 0132877 A2, 13.02.1985. US 2004142078 A1, 22.07.2004. RU 2376790 C1, 27.12.2009. RU 2735866 C2, 09.11.2020. WO 2015110337 A1, 30.07.2015. (45) Опубликовано: 04.04.2022 Бюл. № 10 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 14.01.2020 2 7 6 9 5 7 6 Приоритет(ы): (30) Конвенционный приоритет: R U 11.06.2018 (72) Автор(ы): ЭЛСБИ, Кеван, Артур (CH), МЕРФИ, Шон, Маккай (CH) EP 2018/065261 (11.06.2018) C 2 C 2 (86) Заявка ...

Method for Preparing Coffee Beans with Improved Sensory Attribute

본 발명은 관능성이 개선된 커피 원두의 제조 방법에 관한 것이다. 본 발명에 의하면, 쓴 맛이 강하고 향미적 특성이 떨어지는 커피 생두로부터 광능성이 개선된 커피 원두를 수득할 수 있고, 미이용자원인 성숙한 녹차잎을 이용하여 재료의 수급이 용이하다. 또한, 커피의 향미생성반응에 요구되는 전구물질을 원두에 침투 혹은 피복시켜 증가시키므로, 로스팅(roasting) 과정에서 자연적인 향미성분 합성반응을 유도하므로 인공적인 향의 첨가와 차별성을 갖는다. The present invention relates to a process for producing a coffee bean having improved functionality. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a coffee bean having improved lightness from a coffee bean having a strong bitter taste and a poor flavor, and it is easy to supply and receive materials using mature green tea leaves which are not used. In addition, since the precursor required for the flavor-generating reaction of coffee is increased by penetration or coating of the beans, it induces a natural flavor component synthesis reaction during the roasting process and thus has an artificial flavor addition and differentiation.

Coffee hydrolysis with immobilised beta-mannanase

Hydrolysis of galactomannans in a liq. coffee extract, with immobilised beta -mannanase (BM) at 20-80 degrees C, is new.

PROCESS FOR TREATING COFFEE BEANS.

A Method for Manufacturing Dutch Coffee

본 발명은 더치커피의 제조방법에 관한 것으로, 더욱 상세하게는 수소수를 추출용매로 사용하여 더치커피에 포함된 카페인 함량을 줄이도록 하며, 현무암필터를 사용하여 수소수를 여과하도록 하고, 세라믹 재질의 추출장치를 이용하여 더치커피를 추출하도록 함으로써 세균 제거를 통해 더치커피의 보존기간을 늘릴 수 있도록 하며, 현무암에 포함된 미네랄 성분이 더치커피에 함유되도록 하여 커피의 향미를 증진시키고 건강 기능성을 갖도록 하는 더치커피의 제조방법에 관한 것이다. The present invention relates to a process for producing Dutch coffee, and more particularly, to a process for producing caffeine, which comprises using hot water as an extraction solvent to reduce caffeine content in Dutch coffee, filtering a hydrogenated water using a basalt filter, To extract the coffee by using the extracting device of the bacterium. By removing the bacteria, the preservation period of the Dutch coffee can be increased, and the minerals contained in the basalt can be added to the Dutch coffee to enhance the flavor of the coffee, To a method for producing a Dutch coffee.

Low-mycotoxin coffee cherry products

A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Patent RU2020100231A3

ВУ? 2020100231`” АЗ Дата публикации: 22.10.2021 Форма № 18 ИЗПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение ж 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2020100231/10(000341) 11.06.2018 РСТ/ЕР2018/065261 11.06.2018 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 17176109.1 14.06.2017 ЕР Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) СПОСОБ ОБЖАРИВАНИЯ КОФЕЙНЫХ ЗЕРЕН Заявитель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А., СН 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты см. п см. Примечания [ ] приняты во внимание следующие пункты: р [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А2ЗЕ 5/04 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): Е-Габгагу, Езрасепе, Разеагсь, РАТЕМТСОРЕ, КОРТО, МСВТ, ЕМВГ-ЕВ1, Соозе, Соозе эсБо][аг, РиИБМеа, ОЗРТО, Заепсе ес 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где необходимо) частей, Относится к гория* относящихся к предмету ...

Process for the removal of undesirable constituents from raw coffee beans

ABSTRACT OF THE DISCLOSURE A process for the removal from raw coffee of con-stituents which contribute to the presence of undesired stimulants in roasted coffee, without changing the caffeine content. The process comprises treating the raw beans with the ester of an organic acid, in combination with a ketone.

Articles of commerce comprising stomach friendly coffee products

Articles of commerce comprising a container including a coffee product containing Robusta and Arabica coffee roasted to an overall Hunter L color of no darker than about 19L and a message communicating that the coffee is stomach friendly.

Amidohydrolases for preparing foodstuffs or stimulants

The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.

Method for improving flavor of cocoa powder

本发明涉及一种改善可可粉的风味的方法，该方法采用特定量的果胶酶与β‑葡萄糖苷酶组合进行酶解可以使可可粉的风味得到很大的改善，在保留巧克力原料的主要风味的同时，去除了不愉快的酸臭的味道，并且可可粉风味的释放也很快速。另外，在该方法的基础之上，发明人又意外地发现，经过特定量的果胶酶与β‑葡萄糖苷酶组合的酶解之后，再加入普通的螯合剂EDTA二钠就能很好地去除可可粉中的重金属，特别是镉和铬的脱除率很高，并且去除重金属的操作不会影响到可可粉已改善的风味效果。

Process for producing sps-aze

PROCEDURE FOR THE REMOVAL OF OXYGEN FROM FOOD

Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce

Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.

Heat-stable asparaginase for reducing acrylamide in food stuffs or stimulants

The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.

Roasted coffee beans

Roasted coffee beans

FIELD: coffee industry.SUBSTANCE: fried coffee beans have value L from 15 to 45 and contain per kg of fried coffee grains from 6.0 g to 90.0 g of chlorogenic acid (A), 50 mg or less of hydroxyhydroquinone (B), 70 mg or less of 5-hydroxymethylfurfural (C) and 9.0 g or less of caffeine (D). Weight ratio of 5-hydroxymethylfurfural (C) and chlorogenic acid (A), [(C)/(A)] is 0.006 or less.EFFECT: invention provides a product with an excellent taste and aroma.3 cl, 3 tbl, 19 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 721 951 C2 (51) МПК A23F 5/10 (2006.01) A23F 5/24 (2006.01) A23F 5/20 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23F 5/206 (2020.02); A23F 5/166 (2020.02); A23F 5/20 (2020.02) (21)(22) Заявка: 2017123190, 11.11.2015 (24) Дата начала отсчета срока действия патента: Дата регистрации: 25.05.2020 (73) Патентообладатель(и): КАО КОРПОРЕЙШН (JP) 02.12.2014 JP 2014-244371; 09.02.2015 JP 2015-022939 (43) Дата публикации заявки: 09.01.2019 Бюл. № 1 (56) Список документов, цитированных в отчете о поиске: EP 2684464 A1, 15.01.2014. WO 2012046766 A1, 12.04.2012. US 20060216377 A1, 28.09.2006. RU 2354126 C2, 10.05.2009. (45) Опубликовано: 25.05.2020 Бюл. № 15 (86) Заявка PCT: C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 03.07.2017 JP 2015/081708 (11.11.2015) (87) Публикация заявки PCT: WO 2016/088520 (09.06.2016) 2 7 2 1 9 5 1 2 7 2 1 9 5 1 Приоритет(ы): (30) Конвенционный приоритет: R U R U 11.11.2015 (72) Автор(ы): ХАСИЗУМЕ Кохидзиро (JP), КУСАУРА Тацуя (JP), ОХМИНАМИ Хидео (JP), ОКАМУРА Юсуке (JP) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ОБЖАРЕННЫЕ КОФЕЙНЫЕ ЗЕРНА (57) Реферат: Изобретение относится к кофейной промышленности. Обжаренные кофейные зерна имеют значение L от 15 до 45 и содержат на кг обжаренных кофейных зерен от 6,0 г до 90,0 г хлорогеновой кислоты (А), 50 мг или менее гидроксигидрохинона (В ...

Refined roasted coffee beans

A kind of processing method of bouquent coffee bean

本发明涉及食品原料加工技术领域，具体涉及一种葡萄酒香味咖啡豆的加工方法。包括脱果皮、一次发酵、一次清洗、二次发酵、二次清洗、干燥和烘焙；一次发酵中，将脱果皮后的咖啡鲜果与占其重量1‑3％的果胶酶、1‑1.5％的石灰和1‑2％的角质酶拌匀；二次发酵中，在光照条件下，将退壳咖啡豆与占其重量1‑2％的曲霉、1‑2％的丙苯氨酸解氨酶和1‑3％的花色素苷拌匀。本发明的一次发酵可以容易地去除咖啡豆外表面包裹的银皮及咖啡果肉，二次发酵可以使得咖啡豆中富有葡萄酒香味及糖份，有效提升咖啡的口感。

Roasted Coffee Beans

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2017 123 190 A (51) МПК A23F 5/10 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2017123190, 11.11.2015 (71) Заявитель(и): КАО КОРПОРЕЙШН (JP) Приоритет(ы): (30) Конвенционный приоритет: 02.12.2014 JP 2014-244371; 09.02.2015 JP 2015-022939 01 R U (43) Дата публикации заявки: 09.01.2019 Бюл. № (72) Автор(ы): ХАСИЗУМЕ Кохидзиро (JP), КУСАУРА Тацуя (JP), ОХМИНАМИ Хидео (JP), ОКАМУРА Юсуке (JP) (85) Дата начала рассмотрения заявки PCT на национальной фазе: 03.07.2017 JP 2015/081708 (11.11.2015) (87) Публикация заявки PCT: R U Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ОБЖАРЕННЫЕ КОФЕЙНЫЕ ЗЕРНА (57) Формула изобретения 1. Способ получения обжаренных кофейных зерен включающий: первую стадию добавления воды в сырье, обжаренные кофейные зерна, с последующим нагреванием полученного продукта; и вторую стадию обработки сырья, обжаренных кофейных зерен, после первой стадии экстракцией сверхкритическим диоксидом углерода. 2. Способ получения обжаренных кофейных зерен по п. 1, где сырье, обжаренные кофейные зерна, которое используют на первой стадии, представляет собой молотое сырье, обжаренные кофейные зерна. 3. Способ получения обжаренных кофейных зерен по п. 2, где нагревание на первой стадии проводят в течение от 0,3 часа до 10 часов. 4. Способ получения обжаренных кофейных зерен по п. 2 или 3, где нагревание на первой стадии проводят при температуре от 20°С до 80°С. 5. Способ получения обжаренных кофейных зерен по любому из пп. 2-4, где экстракцию на второй стадии проводят при температуре от 35°С до 100°С. 6. Способ получения обжаренных кофейных зерен по любому из пп. 2-5, где экстракцию на второй стадии проводят в течение от 0,5 часа до 10 часов. 7. Способ получения обжаренных кофейных зерен по п. 1, где на первой стадии Стр.: 1 A 2 0 1 7 1 2 3 1 9 0 A WO 2016/088520 (09.06.2016) 2 0 1 7 1 2 3 1 9 0 ( ...

Fermented coffee manufacturing method using Donga extract

The present invention relates to a fermented coffee manufacturing method using a wax gourd extract, which comprises the following steps of: mixing a green bean, a wax gourd extract, spawn and a sub-material; fermenting the mixed green bean mixture; washing the fermented green bean; drying the washed fermented green bean; and roasting the dried fermented green bean. The fermented coffee manufactured by the method according to the present invention has remarkable effects of increasing a flavor of the coffee and having a beneficial action on the human body because spawn is still alive even after roasting the green bean.

Coffee drink, method for extracting coffee liquid thereof and extraction solvent for extracting coffee liquid

[Problem] To provide a coffee drink, wherein the extraction efficiencies of caffeine and polyphenols relative to coffee beans have been improved, a method for extracting a coffee liquid, and an extraction solvent. [Solution] A coffee drink containing a coffee liquid, said coffee liquid having been prepared by extracting coffee beans with an aqueous solution containing a condensation product of fructose added thereto. A method for extracting a coffee liquid using an aqueous solution containing a condensation product of fructose. An extraction solvent for extracting a coffee liquid which comprises an aqueous solution containing a condensation product of fructose.

Roasted and instant coffee, and process for their preparation

Roasted coffee having an increased content of mono- and dicaffeoylquinic acids of more than 3.2% by weight, or instant coffee powder having an increased content of mono- and dicaffeoylquinic acids of more than 9.0% by weight, show improved digestibility. The increased total chlorogenic acid content is achieved either by adding mono- and dicaffeoylquinic acids or by extracting green coffee and adding the extract, which may be concentrated, to the roasted coffee.