Coffee process

Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.

FLAVORFUL WATERLESS COFFEE AND PROCESS FOR MAKING

Traditionally, coffee would be prepared in one of the four basic recipes; black, with sugar, with cream, or with both sugar and cream to be enjoyed as a beverage drink. It is the object of this invention to bring coffee consumption to a new solid foundation so that one can have his/her coffee and eat it too in a delicious and chewy recipe that contains all the ingredients and flavorings that coffee drinkers love but without the hot water. 1. A flavorful waterless coffee snack using three basic ingredients comprising of instant coffee granules , sweetener , and creamer which are mixed with a suitable flavor enhancing liquid solution comprising vanilla essence , or hazel nut essence for binding the dry ingredients to achieve a desired flavor and texture , wherein the texture is solid and in eating form rather than liquid in drinking form , and is suitable for manual shaping , molding , or extrusion into a size and shape that is eaten; and wherein each 10-gram piece of the chewy snack is the ingredient equivalent of a 6 oz. cup of conventionally brewed instant coffee without the hot water when using the formula: 1 tsp of instant coffee granules , 2 tsp of dry coffee creamer , and 2 grams of sweetener.2. The flavorful waterless coffee snack recited in claim 1 , wherein the stated proportional ratio of the ingredients is variable to suit the maker's choice in caffeine content claim 1 , flavor claim 1 , and texture.3. The flavorful waterless coffee snack recited in claim 1 , further comprising any one or a combination of the ingredients selected from: peanut claim 1 , almond claim 1 , pecan claim 1 , cashew claim 1 , walnut claim 1 , macadamia claim 1 , pine nut claim 1 , sunflower seed or other seeds and or nuts commonly consumed in energy or food bars.4. The flavorful waterless coffee snack recited in further comprising vitamin and/or mineral supplements.5. The flavorful waterless coffee snack recited in claim 1 , further comprising preservatives and/or product ...

METHODS AND DEVICES FOR FORMING BEVERAGES FROM POWDERS WITH ENHANCED DISPERSIBILITY

A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage. 1. A method for forming at least a portion of a beverage from a co-milled powdered composition , the method comprising combining an amount of a co-milled powdered composition with a fluid to produce at least a portion of a beverage , the co-milled powdered composition obtained from co-milling together at least one powdered ingredient having a difficult to disperse portion thereof with about 2 to about 90 percent of one or more dispersion facilitator components to form the co-milled powdered composition with a d90 particle size of about 2 to about 150 microns and being effective to produce the beverage portion with about 2 to about 16 percent solids from the co-milled powdered composition dispersed therein.2. The method of claim 1 , wherein the at least one powdered ingredient is selected from the group consisting of non fat dry milk powder claim 1 , whole milk powder claim 1 , roast and ground coffee claim 1 , cocoa powder claim 1 , cream powder and mixtures thereof and the difficult to disperse portion thereof is selected from the group consisting of non-fat dairy solids claim 1 , non-soluble cocoa solids claim 1 , non-soluble coffee solids claim 1 , and mixtures thereof.3. The method of claim 1 , wherein the dispersion facilitator component is selected from the group consisting of lipid claim 1 , dairy fat claim 1 , sugar claim 1 , salt claim 1 , and mixtures thereof.4. The method of claim 1 , wherein the co- ...

PROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT

Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids and having taste and flavor intrinsic to the roasted coffee bean extract. 18-. (canceled)9. A process for producing a roasted coffee bean extract , comprising adjusting a raw-material roasted coffee bean extract so as to have a Brix degree of from 10 to 40 and a pH of from 5.5 to 6.5 , and subjecting the extract to a heat treatment at 100° C. or more.10. The production process according to claim 9 , wherein the raw-material roasted coffee bean extract is obtained from roasted coffee beans having an L value of from 19 to 29.11. The production process according to claim 9 , wherein the raw-material roasted coffee bean extract is a one extracted from the roasted coffee beans using water as an extraction solvent.12. The production process according to claim 9 , wherein the heat treatment temperature is from 100 to 145° C.13. The production process according to claim 9 , wherein the heat treatment time is from 1 to 60 minutes.14. The production process according to claim 9 , wherein the heat treatment is performed under pressure.15. The production process according to claim 14 , wherein the heat treatment is performed under the pressure of from 150 to 400 kPa.16. The production process according to claim 11 , wherein the heat treatment temperature is from 100 to 145° C.17. The production process according to claim 16 , wherein the heat treatment time is from 1 to 60 minutes.18. A roasted coffee bean extract comprising components (A) and (B):chlorogenic acids (A); andchlorogenic acid lactones (B),wherein a weight ratio (A)/(B) of the chlorogenic acids (A) to the chlorogenic acid lactones (B) is from 45 to 100000,{'sup': '1', 'a content of the dicaffeoylquinic acids (A) in the chlorogenic acid (A) is from 3 to 13 mass %, and'}a Brix degree is from 10 to 40.19. The ...

PRODUCTS WITH IMPROVED FOAMING PROPERTIES

The present invention relates to improvements of foaming properties achieved by using unroasted coffee solids. Specifically the invention relates to dried soluble powders with improved foaming properties upon dissolution. The products have a foaming particle porosity of at least 20%. 1. A dried soluble powder product comprising unroasted coffee solids and having a foaming particle porosity of at least 20%.2. The dried soluble powder product of wherein the powder particles have a particle porosity of at least 40%.3. The dried soluble powder product of wherein the powder particles have pores having an average diameter D50 of less than 80 micrometer.4. The dried soluble powder product of wherein the powder particles have pores having a size distribution having a size distribution span factor of less than 4.5. The dried soluble powder product of comprising at least 1 g of unroasted coffee solids per 100 g of total coffee solids.6. The dried soluble powder product of comprising between 1 g and 90 g of unroasted coffee solids per 100 g of total coffee solids.7. The dried soluble powder product of being an instant beverage powder.8. The dried soluble powder product of being an instant coffee powder.9. A method of producing a dried soluble coffee product comprising:providing a liquid coffee extract comprising unroasted coffee solids; andinjecting gas into the liquid coffee extract; anddrying the liquid coffee extract.10. The method of wherein the liquid coffee extract is subjected to pressure during the gas injection.11. The method of wherein the liquid coffee extract is dried by spray drying.12. The method of wherein the liquid coffee extract is homogenised after the injection of gas claim 9 , and before the drying.13. A method of producing a foamed coffee beverage claim 9 , comprising:providing a liquid coffee extract comprising unroasted coffee solids; andintroducing gas bubbles into the liquid coffee extract to create a foam.14. The method of wherein gas bubbles are ...

INSTANT BEVERAGE PRODUCT

The present invention relates to an instant beverage powder and, more particularly, to an instant soluble beverage powder which forms foam on its upper surface when reconstituted with water. The powder has a foaming porosity of at least 35% an open pore volume of less than 3 ml/g and a closed pore average diameter D50 of less than 80 micrometres. 1. A method of preparing an instant beverage , the method comprising using a powder comprising having a foaming porosity of at least 35% , an open pore volume of less than 3 mL/g and a closed pore average diameter Dof less than 80 micrometres.2. The method of claim 1 , wherein the instant beverage has a crema of at least 3 mL when using 5 g of powder in 200 mL of 85° C. deionised water.3. The method of claim 1 , wherein the instant beverage is coffee.4. A method for the manufacture of an instant beverage powder claim 1 , the method comprising:providing a porous particulate base powder;sintering the powder to form an agglomerated cake; and{'sub': '50', 'texturizing the agglomerated cake to obtain an instant beverage powder, the porous base powder has a particle porosity of at least 45%, wherein the pores have a Ddiameter of less than 80 micrometres and a pore diameter distribution span of less than 4.'}5. The method of claim 4 , wherein the porous base powder has a tapped density of 150-600g/L.6. The method of claim 4 , wherein the porous base powder is humidified prior to sintering.7. The method of claim 4 , wherein the sintering is carried out at 35° C. above the glass transition temperature of the sintered cake.8. The method of claim 4 , wherein the sintering is carried out at 40-90° C.9. The method of claim 4 , wherein the sintering is carried out under a humid atmosphere claim 4 , the atmosphere having a moisture content of 20 to 80%.10. The method of claim 4 , wherein the texturizing is carried out by forcing the agglomerated cake through a sieve having a mesh size between 1 and 5 mm.11. The method of claim 4 , wherein ...

INSTANT COFFEE

An instant coffee composition is provided having soluble coffee particles. The particles have internal pores, and at least some of the internal pores contain a pressurized gas. Further, the soluble coffee particles are provided with finely-ground insoluble coffee material on an outer surface of the soluble coffee particles. A method of forming the instant coffee composition, a container for the composition, and a beverage dispensing system are also provided. 1. An instant coffee composition comprising soluble coffee particles having internal pores , wherein at least some of the internal pores contain a pressurized gas , and wherein the soluble coffee particles are provided with finely-ground insoluble coffee material on an outer surface thereof.2. The instant coffee composition according to claim 1 , wherein the finely-ground insoluble coffee material is derived from roast and ground coffee beans.3. The instant coffee composition according to claim 1 , wherein the finely-ground insoluble coffee material has a mean particle size of from 0.1 to 100 micrometers.4. The instant coffee composition according to claim 1 , wherein the finely-ground insoluble coffee material is at least partly fused into the outer surface of the soluble coffee particles.5. A method of forming the instant coffee composition of claim 1 , the method comprising;i) providing a soluble coffee particle having an outer surface and internal pores;ii) at least partially coating the outer surface of the soluble coffee particle with a finely-ground insoluble coffee material to form a coated particle; andiii) warming the coated particle and subjecting it to a pressurized gas so that at least some of the gas is trapped in the internal pores of the particle.6. The method according to claim 5 , wherein the soluble coffee particle is provided in a step of spray drying a coffee concentrate solution.7. The method according to claim 5 , wherein the finely-ground coffee material is dried before being coated onto ...

METHOD OF MAKING A PUFFED, DEHYDRATED FOOD PRODUCT

A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure. 1. A method of making a puffed , dehydrated food product , comprising:(a) mixing ingredients comprising a high amylopectin starch and a selected food ingredient to form a dough;(b) forming the dough into pieces; and(c) exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product.2. A method according to or , wherein the dough is formed without addition of any starch hydrolysates.3. A method according to or , where the dough is formed in the absence of starch hydrolysates.4. A method according to any preceding claim , wherein the high amylopectin starch is a pre-gelatinized starch.5. A method according to any preceding claim , wherein the high amylopectin starch is selected from the group consisting of pre-gelatinized waxy rice starch , pre-gelatinized corn starch and pre-gelatinized waxy tapioca starch.6. A method according to any one of - , wherein the high amylopectin starch is a native starch , and the method further comprises the step of cooking the mixed ingredients to gelatinize the native starch therein before step (c).7. A method according to claim 6 , wherein the native starch is selected from the group consisting of waxy rice starch claim 6 , ...

METHOD OF PRODUCING A SOLUBLE COFFEE POWDER

The present invention relates to a method of producing a freeze dried soluble coffee powder which produces foam when dissolved in water. The method involves partly melting the surface of a granulated frozen coffee extract and mixing it with a porous spray dried coffee powder whereby the porous spray dried powder particles stick to the surface of the granulated frozen coffee extract particles, and freeze drying the particles. 1. A method of producing a soluble coffee powder , the method comprising:a) providing a porous spray dried soluble coffee powder;b) providing a granulated frozen coffee extract;c) heating the granulated frozen coffee extract to partly melt the powder surface;d) mixing the porous spray dried coffee powder with the heated granulated frozen coffee extract to produce particles of the frozen coffee extract covered by particles of the porous spray dried coffee powder; ande) freeze drying the covered particles of frozen coffee extract obtained in step d.2. The method of wherein the porous spray dried soluble coffee powder is provided by injecting gas into a liquid coffee extract and spray drying the gas injected liquid coffee extract.3. The method wherein the granulated frozen coffee extract is provided by injecting gas into a liquid coffee extract claim 1 , freezing the gas injected liquid coffee extract claim 1 , and granulating the frozen gas injected coffee extract.4. The method of wherein the weight ratio of porous spray dried powder and granulated frozen coffee extract is between about 66:33 and about 20:80 during the mixing of step d).5. The method of wherein the frozen granulated coffee extract provided in step b) has a water content between about 25 and about 75% by weight.6. The method of wherein the porous spray dried soluble coffee powder provided in step a) has a particle size between about 10 and about 300 microns.7. The method of wherein the porous spray dried soluble coffee powder provided in step a) has a porosity of at least about 55 ...

Method and system for entrapping pressurized gas in powdered food or beverage products

Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.

ENERGY RECOVERY IN A FREEZE-DRYING SYSTEM

Disclosed herein are embodiments of an energy recovery system for a freeze-drying system. In some embodiments, the freeze-drying system includes a freeze dryer chamber having one or more shelves disposed therein; a refrigeration system comprising a refrigerant condenser; a heat exchanger; a first fluid line to thermally couple the refrigerant condenser to the heat exchanger; and a second fluid line to thermally couple the one or more shelves to the heat exchanger. 120-. (canceled)21. A freeze-drying system comprising:a freeze dryer chamber having one or more shelves disposed therein;a refrigerant condenser;a heat exchanger;a first fluid line that passes through the heat exchanger and the one or more shelves; anda second fluid line, separate from the first fluid line, that passes through the heat exchanger and the refrigerant condenser.22. The freeze-drying system of claim 21 , wherein the first fluid line is arranged to thermally couple the refrigerant condenser to the heat exchanger.23. The freeze-drying system of claim 22 , wherein the second fluid line defines a first fluid flow path through the heat exchanger and the one or more shelves.24. The freeze-drying system of claim 23 , wherein the second fluid line further defines a second fluid flow path through the one or more shelves that bypasses the heat exchanger.25. The freeze-drying system of claim 24 , wherein the second fluid line comprises a first valve and a second valve claim 24 , and wherein a heat transfer fluid claim 24 , when present in the second fluid line claim 24 , is confined to the first fluid flow path when the first valve is open and when the second valve is closed.26. The freeze-drying system of claim 25 , wherein the first fluid line and the second fluid line facilitate heat transfer from the refrigerant condenser to the one or more shelves when the heat transfer fluid flows through the first fluid flow path.27. The freeze-drying system of claim 25 , wherein the heat transfer fluid claim 25 , ...

SOLUBLE BEVERAGE MASS

The present invention relates to a method for producing a soluble beverage mass, the method comprising: providing one or more soluble beverage ingredients in powder form, providing a pre-heated mould having a mould-cavity, loading the mould-cavity with the one or more of the soluble beverage ingredients, and compressing the one or more soluble beverage ingredients in the mould-cavity to form a soluble beverage mass, wherein (i) the method further comprises applying RF radiation to heat the soluble beverage ingredients in the mould-cavity; and/or (ii) the one or more soluble beverage ingredients are retained within the mould-cavity for at least 15 seconds; and/or (ii) the one or more soluble beverage ingredients in powder form are prewarmed before loading into the mould-cavity. 1: A method for producing a soluble beverage mass , the method comprising:providing one or more soluble beverage ingredients in powder form,providing a pre-heated mould having a mould-cavity,loading the mould-cavity with the one or more of the soluble beverage ingredients, andcompressing the one or more soluble beverage ingredients in the mould-cavity to form a soluble beverage mass, (i) the method further comprises applying RF radiation to heat the soluble beverage ingredients in the mould-cavity; and/or', '(ii) the one or more soluble beverage ingredients are retained within the mould-cavity for at least 15 seconds; and/or', '(ii) the one or more soluble beverage ingredients in powder form are prewarmed before loading into the mould-cavity., 'wherein'}2: The method according to claim 1 , wherein the soluble beverage mass has a weight of from 2 to 20 g.3: The method according to claim 1 , wherein compression is provided by a preheated closure for the mould-cavity.4: The method according to claim 1 , wherein the mould and/or closure is preheated to a surface temperature greater than the Tg of the one or more soluble beverage ingredients.5: The method according to claim 1 , wherein the mould ...

METHOD FOR PREPARING COFFEE CREAM

The present invention discloses a method for preparing coffee cream, comprising the following steps: (1) preparing oil phase; (2) preparing aqueous phase; (3) add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization; (4) dissolve coffee extract in 40-70° C. water and perform sterilization; (5) add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize; (6) stir the homogenized material at a temperature of below 10° C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below −18° C. Compared with traditional technology, the present invention has the following advantages. The present invention improves the process conditions, adjusts feeding sequence of components. After the coffee powder is sterilized alone, it is mixed with the sterilized water-oil phase. By this process, it solves the problem of damage of surface tension. The cream made by this process, after whipping, has smooth surface and no pores, with stable foam structure, good operability, high whipping rate and pure and long-lasting favor. The products made have good freeze-thaw stability. 1(1) preparing an oil phase: melting and heating a vegetable oil to 60-65° C., adding sorbitan monostearate, lecithin, lactate monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, modified cellulose, sodium caseinate, and potassium dihydrogen phosphate, stirring to disperse evenly to obtain the oil phase;(2) preparing an aqueous phase: dissolving sugar and syrup in water at 65-70° C. to obtain the aqueous phase;(3) adding the aqueous phase to the oil phase to mix them, stirring evenly, and performing sterilization;(4) dissolving a coffee extract in 40-70° C. water and performing sterilization;(5) adding sterilized aqueous solution of the coffee extract to sterilized oil-water mixture, stirring evenly, and homogenizing;(6) stirring the homogenized material at a ...

FREEZE-DRIED COFFEE POWDER AND A METHOD FOR THE MANUFACTURE THEREOF

The present invention provides a method for the manufacture of a freeze-dried coffee powder, the method comprising: 112-. (canceled)13. A freeze-dried coffee powder for providing a coffee beverage with a crema of at least 0.25 ml/g on reconstitution in water , the coffee powder comprising particles having open gas bubbles and ice-crystal voids and having a closed porosity of less than 15% , wherein the open gas bubbles and ice-crystal voids have low interconnectivity such that less than 92% intrusion is achieved under a pressure of 90 psia Hg when measured by Hg porosimetry where intrusion into the particles is considered to start at 2 psia.15. The freeze-dried coffee powder of claim 13 , wherein the freeze-dried coffee powder consists of soluble coffee solids.16. The freeze-dried coffee powder of claim 13 , wherein the particles have a particle size distribution with a D10 of at least 300 microns.17. The freeze-dried coffee powder of claim 13 , wherein the ice crystal pores have a mean pore diameter of from 6 to 10 microns and/or wherein the gas bubbles have a mean pore diameter from 10-60 microns.18. The freeze-dried coffee powder of claim 13 , wherein the open gas bubbles and ice-crystal voids have low interconnectivity such that less than 80% intrusion is achieved under a pressure of 40 psia Hg.19. A freeze-dried coffee powder for providing a coffee beverage with a crema of at least 0.25 ml/g on reconstitution in water claim 13 , the coffee powder comprising particles having open gas bubbles and ice-crystal voids and having a closed porosity of less than 15% claim 13 , wherein the open gas bubbles and ice-crystal voids have low interconnectivity such that less than 80% intrusion is achieved under a pressure of 40 psia Hg.20. The freeze-dried coffee powder of claim 13 , wherein the freeze-dried coffee powder consists of soluble coffee solids and less than 20 wt % of roast and ground coffee particles and/or cocoa powder. This application is a division of U.S. ...

COFFEE EXTRACTION PROCESS AND COFFEE PRODUCT

The present invention provides an instant coffee composition for forming a coffee beverage, wherein the composition comprises at least 6 wt % of an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analysed after acid hydrolysis, 1 wt % or less arabinose. 1. An instant coffee composition for forming a coffee beverage ,wherein the composition comprises at least 6 wt % of an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analysed after acid hydrolysis, 1 wt % or less arabinose.2. The instant coffee composition according to claim 1 , wherein the composition comprises from 7.5 to 15 wt % of the insoluble coffee sediment fraction.3. The instant coffee composition according to claim 1 , wherein the insoluble coffee sediment fraction comprises claim 1 , when analysed after acid hydrolysis claim 1 , from 0.5 to 1 wt % arabinose.4. The instant coffee composition according to claim 1 , wherein the insoluble coffee sediment fraction comprises claim 1 , when analysed after acid hydrolysis claim 1 , less than 5 wt % galactose claim 1 , preferably from 2 to 4 wt % galactose.5. The instant coffee composition according to claim 1 , wherein the instant coffee composition comprises at least 0.8 wt % coffee oils by dry weight claim 1 , preferably from 1 to 5 wt % coffee oils.6. The instant coffee composition according to claim 1 , wherein the composition when analysed by wet laser diffraction at a 1.5 wt % concentration has a D50 of less than 10 microns claim 1 , preferably from 2.5 to 7.5 microns.7. The instant coffee composition according to claim 1 , wherein the composition consists of coffee.8. The instant coffee composition according to claim 1 , wherein the composition is spray- or freeze-dried claim 1 , or wherein the instant coffee composition is a liquid coffee concentrate.9. A method for the manufacture of a coffee-extract product claim 1 , the method comprising:(a) providing roast and ...

Methods And Systems For Modifying Coffee Beans

Provided are methods and systems for creating simulated coffee beans by using processed natural coffee beans with additional ingredients and then reforming the combination of ingredients via a manufacturing process into coffee bean appearance forms. In an aspect, an example method can comprise receiving a plurality of coffee beans, grinding the plurality of coffee beans into coffee grounds, forming a mixture by adding at least one additive to the coffee grounds, and forming the mixture into a plurality of bean-shaped objects. 1. A method for forming a coffee product comprising:receiving a plurality of coffee beans;grinding the plurality of coffee beans into coffee grounds;forming a mixture by adding at least one additive to the coffee grounds; andforming the mixture into a plurality of bean-shaped objects.2. The method of claim 1 , further comprising covering the plurality of bean-shaped objects with a sealing agent.3. The method of claim 2 , further comprising polishing the covered plurality of bean-shaped objects.4. The method of claim 1 , further comprising packaging the plurality of polished bean-shaped objects.5. The method of claim 1 , wherein the additive comprises vitamins claim 1 , supplements claim 1 , natural ingredients claim 1 , medications claim 1 , wellness ingredients claim 1 , preservatives or any safely consumed additive consumable ingredient such as caffeine claim 1 , or any combination thereof.6. The method of claim 1 , wherein forming the mixture into a plurality of bean-shaped objects comprises freeze drying the mixture.7. The method of claim 1 , wherein forming the mixture into a plurality of bean-shaped objects comprises pressing the mixture into a bean-shaped molding.8. A method comprising:receiving a request from a user to combine a coffee bean with an additive;grinding a coffee bean;mixing the additive with the ground coffee bean resulting in a mixture;forming the mixture into a pellet; andproviding the pellet to the user.9. The method of ...

METHOD FOR MANUFACTURING SOLUBLE COFFEE TABLETS

The invention relates to a method for manufacturing a soluble coffee tablet comprising the following successive steps: a. Taking a quantity of a coffee composition comprising coffee, wherein the coffee consists of soluble coffee particles; b. Compaction of the coffee composition to form a compacted coffee product of three-dimensional form; c. Moistening of said compacted coffee product to moisten the exterior surface of the compacted product; d. Drying of the moistened compacted product to form the soluble coffee tablet. Such a method makes it possible to form a soluble coffee tablet having an internal part and an external part entirely surrounding the internal part, with the external part having a greater density than the density of the internal part. The internal part is a porous core promoting the dissolution of the tablet and the external part forms a thick hardened crust with a density greater than the density of the core, thus increasing the mechanical resistance of the tablet. 2. The method of claim 1 , wherein step b) of compaction comprises the following successive steps:b1) Placement of the coffee composition in a confined space;{'sup': 3', '3, 'b2) Application of a determined compaction stress to obtain a compacted product with a density between 0.4 g/cmand 0.8 g/cm;'}b3) Release of the compaction stress.3. The method of claim 2 , wherein step b2) of application of a determined compaction stress consists in applying a determined compaction pressure to said coffee composition.4. The method of claim 3 , wherein the compaction pressure is between 0.8 MPa and 15 MPa.5. The method of claim 2 , wherein step b2) of application of a determined compaction stress consists in maintaining the coffee composition at a determined compaction volume for a given period of time.6. The method of claim 1 , wherein step c) of moistening is made by using only water claim 1 , so that the composition of the internal part and of the external part of the soluble coffee tablet after ...

MANUFACTURING SOLUBLE BEVERAGE PRODUCTS

A process for the manufacture of a soluble beverage powder is provided, the process comprising the steps of; 1. A process for the manufacture of a soluble beverage powder , the process comprising the steps of;(a) forming a mass comprising a beverage concentrate;(b) contacting at least a portion of a surface of the mass with a water permeable membrane, whereby water passes from the mass through the permeable membrane to at least partially dry the mass; and(c) texturising the at least partially dried mass to form the soluble beverage powder,wherein, before step (b), at least a portion of the surface of the mass is coated with a substantially dry edible powder.2. A process according to claim 1 , wherein the beverage powder comprises a coffee powder claim 1 , a milk powder claim 1 , a tea powder claim 1 , a juice powder claim 1 , a cocoa powder or a chocolate powder.3. A process according to claim 1 , wherein the mass is formed from a beverage concentrate comprising at least 30% solids claim 1 , preferably from a coffee extract comprising at least 30 wt % coffee solids.4. A process according to claim 1 , wherein the mass is formed by shaping and/or at least partially freezing the beverage concentrate.5. A process according to claim 1 , wherein the water permeable membrane comprises a wire mesh.6. A process according to claim 1 , wherein the step of texturising comprises grinding and/or sieving the at least partially dried mass.7. A process according to claim 1 , wherein the coating covers substantially all of the surface of the mass.8. A process according to claim 1 , wherein in the step of forming a mass comprising a beverage concentrate claim 1 , the beverage concentrate is formed into a laminar sheet.9. A process according to claim 8 , wherein the laminar sheet has a thickness in the range of 1 mm to 4 mm claim 8 , and wherein the thickness is substantially constant.10. A process according to claim 8 , wherein in the step of coating the surface of the mass with a ...

Pellets for coffee drinks

This invention provides pellets for a coffee drink comprising composition components selected from a group of coffee flavours, foam forming materials, binders, flavour enhancement materials, sugars and sweeteners. Ratio or composition and date of manufacturing of the pellets are impressed on each pellet for identification. 111112. A pellet for making a portion of a serving of coffee drink having a height H , a thickness T , a width W , a first cross-section taken perpendicular to the direction of said height , a second cross-section taken perpendicular to the direction of said thickness , and a third cross-section taken perpendicular to the direction of said width , a top face and a bottom face , comprising a first composition component with a first composition component weight ratio C , and a second composition component with a second composition component weight ratio C , said first composition component is selected from a group including: Coffee , Espresso , americano , latte , macchiato , cappuccino , mocha , caramel macchiato , cortado , french vanilla , vanilla caramel , hazelnut , java , caramel , cinnamon , vanilla , white chocolate , coconut , peppermint , mint , decaffeinated , sweet , unsweetened , creamy , rich , bold , classic , smooth , medium , full , well-balanced , light , mild , house blend , mountain blend , family blend , natural , Italian blend/roast , Colombian , International blend/roast , American blend/roast , French blend/roast , Vietnamese blend/roast , Chinese blend/roast , Korean blend/roast , African blend/roast , moroccan blend/roast , mushroom , hemp , organic , freeze dried , and said second composition component is selected from a group of foam forming materials including: powdered creamer mix , powdered dairy milk or cream , powdered oat milk , powdered almond milk , powdered soy milk , powdered macadamia milk , powdered coconut milk , powdered rice milk , powdered cashew milk , powdered hemp milk. (whole , reduced , skimmed , ...

INSTANT HOT WATER DRINKS

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell. 1. A food grade casing dissolvable in water , the capsule comprising:a food grade exterior layer fabricated from a water dissolvable material;a food grade inner protective layer disposed on an interior surface of the food grade exterior layer, the inner protective layer being inert to a substance disposed within the food grade exterior layer;a consumable substance disposed within the food grade exterior layer and separated from the food grade exterior layer by the food grade inner protective layer;wherein disposing the capsule within water dissolves the food grade exterior layer and the food grade inner protective layer to release the consumable substance into the water.2. The casing of wherein the consumable substance is a solid or liquid.3. The casing of wherein the consumable substance is a water based substance and mixes homogenously with the water.4. The casing of wherein a thickness of a wall of the food grade exterior layer is between about 0.2 mm and about 3 mm claim 1 , and a thickness of the food grade inner protective layer is between about 0.05 mm and about 2 mm.5. The casing of wherein the food grade inner protective layer is polyvinyl alcohol.6. The casing of wherein food grade exterior layer is sufficiently rugged for transportation of the capsule over trucks claim 1 , trains and planes.7. The casing of wherein the ...

Soluble Coffee with Incorporation of Powdered Coffee and Methods for the Production Thereof

The invention relates to a process for obtaining soluble coffee with enhanced aroma, fragrance, and flavor compared to conventional soluble coffee, corresponding to the incorporation of pulverized coffee by continuous feeding during the drying operation of a coffee extract. Additionally, the invention also relates to the product obtained by said process, corresponding to instant coffee with pulverized coffee, preferably formulated with the incorporation of additives, powdered and/or also agglomerated. 1. A method for preparing soluble coffee incorporating pulverized coffee , comprising the steps of:providing coffee extract;providing pulverized coffee;subjecting the coffee extract to a drying process;incorporating the pulverized coffee into the coffee extract during the drying process;recovering a soluble coffee product that incorporates the pulverized coffee.2. The method for preparing soluble coffee incorporating pulverized coffee according to claim 1 , wherein the drying process is carried out by means of spraying.3. The method for preparing soluble coffee incorporating pulverized coffee according to claim 2 , wherein the incorporation is carried out at the outlet of the spouts or spray nozzles of the dryer.4. The method for preparing soluble coffee incorporating pulverized coffee according to claim 1 , wherein a portion of pulverized coffee is mixed with the coffee extract before drying and the remaining portion of pulverized coffee is incorporated during the drying process.5. The method for preparing soluble coffee incorporating pulverized coffee according to claim 1 , wherein the incorporation of pulverized coffee is carried out by means of microdosing.6. The method for preparing soluble coffee incorporating pulverized coffee according to claim 1 , wherein additives are added to the coffee extract before the drying process.7. The method for preparing soluble coffee incorporating pulverized coffee according to claim 1 , wherein the soluble coffee product is ...

TABLET OF SOLUBLE COFFEE AND METHOD FOR PREPARING A BEVERAGE

A tablet () of soluble coffee comprises a predetermined amount of soluble coffee powder, suitable for producing a coffee-based beverage when immersed in water or other liquid substance. The tablet is characterized in that it comprises at least one hole () for increasing the wettable surface area of the tablet (). Also described is a method for preparing a beverage, associated with the tablet. 112. Tablet () of soluble coffee comprising a predetermined quantity of soluble coffee powder , suitable for producing a coffee-based beverage when immersed in water or other liquid substance ,{'b': 14', '12, 'characterized in that it comprises at least one hole () for increasing the wettable surface area of the tablet ().'}212. Tablet () of soluble coffee according to the preceding claim , characterized in that said at least one hole is a through-hole.312. Tablet () of soluble coffee according to any one of the preceding claims , characterized in that it has a disc-shaped form.412. Tablet () of soluble coffee according to either one of and , characterized in that it has a parallelepiped form.51214. Tablet () of soluble coffee according to any one of the preceding claims , characterized in that said at least one hole () has a circular cross-section.61214. Tablet () of soluble coffee according to any one of the preceding claims , characterized in that it is provided with two holes ().71214. Tablet () according to any one of the - , characterized in that it is provided with a plurality of holes ().812. Tablet () of soluble coffee according to any one of to , characterized in that it is packaged individually inside a protective wrapping which prevents the passage of gases from the outside to the inside of the wrapping and from the inside to the outside of the wrapping.91214. Tablet () of soluble coffee according to any one of the preceding claims , characterized in that said at least one hole () has dimensions greater than 9 mm.101214. Tablet () of soluble coffee according to the ...

Cold-Brewed Instant Coffee

Embodiments of the invention are directed to instant coffee and methods of preparing the same, wherein the methods include adding water having a temperature of less than 117° F. to ground coffee beans to result in a slurry with liquid and solid components, maintaining the slurry at a temperature below 117° F. for at least one hour, separating the liquid component of the slurry from the solid component, to yield a liquid coffee extract, and subjecting the liquid coffee extract to a drying process to remove water from the liquid coffee extract, to yield a solid coffee extract which can be used as an instant coffee. Embodiments of the invention are also directed to blended instant coffees and methods of preparing the same. 1. A method of producing an instant coffee , the method comprising:adding water having a temperature of less than 117° F. to ground coffee beans to result in a slurry with liquid and solid components;maintaining the slurry at a temperature below 117° F. for at least one hour;separating the liquid component of the slurry from the solid component, to yield a liquid coffee extract; andsubjecting the liquid coffee extract to a drying process to remove water from the liquid coffee extract, to yield a solid coffee extract which can be used as an instant coffee.2. The method of claim 1 , wherein the coffee beans have been roasted.3. The method of claim 1 , wherein the slurry is prepared with water having a temperature of less than 90° F.4. The method of claim 1 , wherein separation of the liquid component of the slurry from the solid component comprises one or more of filtering claim 1 , decanting claim 1 , pressing claim 1 , centrifuging claim 1 , pressurizing and extracting with air claim 1 , or pressurizing and extracting with steam.5. The method of claim 1 , wherein the drying process comprises one or more of freeze drying claim 1 , spray drying claim 1 , centrifugation claim 1 , vacuum drying claim 1 , use of radiant heat claim 1 , drying at ambient ...

COFFEE COMPOSITION AND ITEMS MADE THEREFROM

A structured coffee composition and to various items made using such coffee composition are provided. The structured coffee composition is suitable for use in one or more of automatic drip coffee makers, single serving coffee makers, percolating coffee makers, moka pot coffee makers, French press coffee makers, vacuum coffee makers, expresso coffee makers, thermal coffee makers, or any combination of two or more thereof. 1. A structured coffee composition comprising:a plurality of ground roast coffee particles that each include an outer surface; anda matrix of one or more coffee extracts and one or more extracts from the roast and ground coffee particles on the outer surface of the ground roast coffee particles,wherein the one or more coffee extracts binds the plurality of roast and ground coffee particles together to form a structure with porosity that is greater than 40%; andwherein a weight percent of the ground roast coffee particles is in the range of about 65 wt % to about 90 wt % based on of the total weight of the roast and ground coffee particles and the one or more coffee extracts, anda weight percent of the one or more coffee extracts is in the range of about 10 wt % to about 35 wt % based on of the total weight of roast and the ground coffee particles and the one or more coffee extracts.2. The structured coffee composition of claim 1 , wherein the matrix is prepared by mixing instant coffee with water in a weight to weight ratio of instant coffee to solvent of about 4:1 to about 1:2 to form a solution of coffee extracts;mixing ground roast coffee particles and the solution of coffee extract until a sticky granulated composition is formed; anddrying the granulated composition.3. The structured coffee composition of claim 1 , wherein the matrix is prepared bymixing ground roast coffee particles and a liquid coffee concentrate until a sticky granulated composition is formed; anddrying the granulated composition.4. The structured coffee composition of claim ...

COFFEE COMPOSITION AND ITEMS MADE THEREFROM

A coated coffee particle and to various items made a coated coffee particle are provided. The coated coffee particle may be formed or molded in to structured coffee composition. The coated coffee particle is suitable for use in one or more of automatic drip coffee makers, single serving coffee makers, percolating coffee makers, moka pot coffee makers, French press coffee makers, vacuum coffee makers, expresso coffee makers, thermal coffee makers, or any combination of two or more thereof. 1. A coffee composition comprising:a plurality of one or more ground roast coffee particles; anda coating of that includes a mixture of one or more coffee extracts and one or more extracts from the ground roast coffee on the outer surface, the coating has an average thickness in the range of about 5 microns to about 1,500 microns and the average coating coverage of the outer surface of the ground roast coffee particle is in the range of about 50% to about 100%;wherein a weight percent of the one or more ground roast coffee particles is in the range of about 60 wt % to about 90 wt % based on of the total weight of the one or more roast and ground coffee particles and the one or more coffee extracts,a weight percent of the one or more coffee extracts is in the range of about 10 wt % to about 40 wt % based on of the total weight of the one or more roast and ground coffee particles and the one or more coffee extracts.2. The coffee composition of claim 1 , wherein the coating is prepared by mixing instant coffee with water in a weight to weight ratio of instant coffee to solvent of about 1:4 to about 2:1 to form a solution of coffee extracts;mixing ground roast coffee particles and the solution of coffee extracts until a granulated composition is formed; anddrying the granulated composition.3. The coffee composition of claim 1 , wherein the coating is prepared bymixing ground roast coffee particles and the liquid coffee concentrate until a granulated composition is formed; anddrying the ...

Edible Product Comprising Reconstituted Plant Material

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product. 136.-. (canceled)37. A fibrous material comprising:a reconstituted cocoa shell material comprising (1) extracted cocoa shell fibers combined with (2) cellulosic fibers.38. A fibrous material as defined in claim 37 , wherein the reconstituted cocoa shell material contains water solubles in an amount of less than about 50% by weight.39. A fibrous material as defined in claim 37 , wherein the reconstituted cocoa shell material contains water solubles in an amount of less than about 30% by weight.40. A fibrous material as defined in claim 37 , wherein the reconstituted cocoa shell material contains water solubles in an amount of about 5% by weight to about 20% by weight.41. A fibrous material as defined in claim 37 , wherein the cellulosic fibers comprise wood pulp fibers.42. A fibrous material as defined in claim 37 , wherein the cellulosic fibers comprise flax fibers claim 37 , hemp fibers claim 37 , abaca fibers claim 37 , softwood fibers claim 37 , hardwood fibers claim 37 , bamboo fibers claim 37 , coconut fibers claim 37 , ramie fibers claim 37 , jute fibers or mixtures thereof.43. A fibrous material as defined in claim 37 , wherein the cellulosic fibers are present in the reconstituted cocoa shell material in a weight ratio to the cocoa shell fibers of from about 20/80 to about 80/20.44. A fibrous material as defined in claim 37 , wherein the cellulosic fibers are present in the reconstituted cocoa shell material in a weight ratio to the cocoa shell fibers of from about 20/80 to about 40/60.45. A fibrous ...

METHOD FOR MANUFACTURING SOLUBLE COFFEE TABLETS

The invention relates to a method for manufacturing a soluble coffee tablet comprising the following successive steps: a. Taking a quantity of a coffee composition comprising coffee, wherein the coffee consists of soluble coffee particles; b. Compaction of the coffee composition to form a compacted coffee product of three-dimensional form; c. Moistening of said compacted coffee product to moisten the exterior surface of the compacted product; d. Drying of the moistened compacted product to form the soluble coffee tablet. Such a method makes it possible to form a soluble coffee tablet having an internal part and an external part entirely surrounding the internal part, with the external part having a greater density than the density of the internal part. The internal part is a porous core promoting the dissolution of the tablet and the external part forms a thick hardened crust with a density greater than the density of the core, thus increasing the mechanical resistance of the tablet. 2. The method of claim 1 , wherein step b) of compaction comprises the following successive steps:b1) Placement of the coffee composition in a confined space;{'sup': 3', '3, 'b2) Application of a determined compaction stress to obtain a compacted product with a density between 0.4 g/cmand 0.8 g/cm;'}b3) Release of the compaction stress.3. The method of claim 2 , wherein step b2) of application of a determined compaction stress consists in applying a determined compaction pressure to said coffee composition claim 2 , wherein the compaction pressure is between 0.8 MPa and 15 MPa.4. The method of claim 2 , wherein step b2) of application of a determined compaction stress consists in applying a determined compaction pressure to said coffee composition claim 2 , wherein the compaction pressure is between 1.3 MPa and 7 MPa claim 2 , and even more preferably between 2 MPa and 4.5 MPa.5. (canceled)6. (canceled)7. The method of claim 1 , wherein step c) of moistening comprises the addition of a ...

Method of producing coffee tablets for making coffee

A method of producing coffee tablets for making coffee from roasted coffee beans and other ingredients, including: roasting and grinding coffee beans to obtain two or three fractions of different granularity, forming a serving dose and feeding ingredients sequentially into a moistened press matrix and mixing them, pressing tablets and simultaneously heating a superficial layer, controlling and packaging tablets. A blend, a roasting degree, a fraction size, weight and density are selected in a coffee tablet in such a manner so that a cup of premium coffee could be brewed at home, in an office, in a car, a train and a plane.

LAYERED BEVERAGE

A tablet for forming a beverage having two or more layers, the tablet comprising: 1. A tablet for forming a beverage having two or more layers , the tablet comprising:(i) a creamer/whitening component;(ii) a flavouring; and(iii) a biscuit component.2. A tablet according to claim 1 , for forming a beverage having three layers.3. A tablet according to claim 1 , wherein the creamer/whitening component is a dairy or non-dairy creamer claim 1 , and preferably is a foaming creamer.4. A tablet according to claim 1 , wherein the creamer/whitening component comprises milk solids.5. A tablet according to claim 1 , wherein the tablet has a mass of from 5 to 25 g claim 1 , preferably 10 to 20 g.6. A tablet according to claim 1 , wherein the components (i) to (iii) are provided in substantially discrete portions of the tablet claim 1 , preferably in substantially discrete layers of the tablet.7. A tablet according to claim 1 , wherein the flavouring comprises soluble coffee claim 1 , chocolate powder or a flavouring selected from chocolate claim 1 , vanilla claim 1 , strawberry claim 1 , cinnamon claim 1 , mint claim 1 , hazelnut claim 1 , caramel claim 1 , or a combination of two or more thereof claim 1 , preferably soluble coffee and/or chocolate powder.8. A tablet according to claim 1 , wherein the biscuit component has an Aw of from 0.1 to 0.5.9. A tablet according to claim 1 , wherein the ratio by mass of creamer/whitening component to flavouring is from 1:1 to 5:1 and/or wherein the ratio by mass of flavouring to biscuit component is from 1:1 to 1:20.10. A tablet according to claim 9 , wherein the ratio by mass of creamer/whitening component to flavouring is from 2:1 to 4:1 and/or wherein the ratio by mass of flavouring to biscuit component is from 1:1.5 to 1:2.5.11. A tablet according to in a single-serving package.12. A method of preparing a beverage claim 1 , the method comprising adding a beverage medium to the tablet of .13. A beverage obtainable by dissolving the ...

METHOD OF PREPARING MINERAL SUPPLEMENTING AGENT, AND MINERAL SUPPLEMENTING AGENT

To prepare a mineral supplementing agent capable of commonly used for a seasoning liquid, a supplement, a cosmetic, an oral cavity washing liquid, a plant growth promoting agent and the like, by using common materials and a common preparation method. 1. A method of preparing a mineral supplementing agent capable of being administered to a human body or a plant , the method characterized by comprising:a first charging step of charging a vessel with part of a prescribed amount of vinegar;a second charging step of charging the vessel, which has been charged with the vinegar, with at least one of garlic, instant coffee, vinegar, and a fruit;a third charging step of charging the vessel, which has been subjected to the second charging step, with at least one of a particulate grain hull, a charred product thereof, and a calcined ash thereof, and mixing the contents of the vessel;a fourth charging step of adding the rest of the prescribed amount of vinegar to the vessel which has been subjected to the third charging step, while stirring the contents of the vessel concurrently with the addition; andan extraction step of separating a liquid component and a solid component in the vessel, after the fourth charging step, and extracting the separated liquid component as a mineral solution.2. The method of preparing a mineral supplementing agent according to claim 1 ,wherein at least one of the garlic in a powdery form, the instant coffee in a powdery form, the vinegar in a powdery form, and a dried powder of a juice of the fruit is used in the second charging step.3. The method of preparing a mineral supplementing agent according to claim 1 , further comprising:a distillation step of further distilling the mineral solution extracted in the extraction step, to produce a substantially tasteless, odorless, and non-colored solution.4. The method of preparing a mineral supplementing agent according to claim 1 , further comprising:a residue extraction step of extracting the solid ...

Foaming Coffee Composition

The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continuous phase comprising particles of a foamable component containing a gas. 19.-. (canceled)10. A process for preparing a foaming instant coffee composition comprising the steps of:i. mixing particles of a foamable component with an aqueous coffee extract to form a coffee mixture;ii. before the particles of the foamable component have dissolved, freezing the coffee mixture;iii. granulating the frozen coffee mixture; andiv. forming the foaming instant coffee composition by removing water by sublimation, wherein the foaming instant coffee composition includes a continuous phase comprising an instant coffee matrix and a non-continuous phase comprising particles of the foamable component containing a gas, the non-continuous phase being entrapped within the instant coffee matrix.11. The process according to wherein the particles of the foamable component are cooled to 5° C. or less prior to mixing with the aqueous coffee extract.12. The process according to wherein the particles of the foamable component are cooled in liquid nitrogen.13. The process according to wherein the aqueous coffee extract has a coffee solids content of at least 40 wt %.14. The process according to wherein the aqueous coffee extract is cooled to 0° C. or less prior to mixing with the particles of the foamable component.15. The process according to wherein the particles of the foamable component are mixed with the aqueous coffee extract for 2 minutes or less prior to freezing.1620.-. (canceled)21. The process according to wherein the foaming instant coffee is freeze-dried.22. The process according to further comprising the step of injecting a gas into the aqueous coffee extract prior to mixing with the particles of the foamable component.23. The process of further ...

PRODUCTS WITH IMPROVED FOAMING PROPERTIES

The present invention relates to improvements of foaming properties achieved by using unroasted coffee solids. Specifically the invention relates to dried soluble powders with improved foaming properties upon dissolution. The products have a foaming particle porosity of at least 20%. 1. A method of producing a dried soluble coffee product comprising:providing a liquid coffee extract comprising unroasted coffee solids;injecting gas into the liquid coffee extract; anddrying the liquid coffee extract.2. The method of wherein the liquid coffee extract is subjected to pressure during the gas injection.3. The method of wherein the liquid coffee extract is dried by spray drying.4. The method of wherein the liquid coffee extract is homogenised after the injection of gas claim 1 , and before the drying.5. A method of producing a foamed coffee beverage claim 1 , comprising:providing a liquid coffee extract comprising unroasted coffee solids; andintroducing gas bubbles into the liquid coffee extract to create a foam.6. The method of wherein the gas bubbles are introduced into the liquid coffee extract by agitating or stirring the liquid coffee extract.7. The method of wherein the gas bubbles are introduced into the liquid coffee extract by sparging gas into the liquid coffee extract.8. A method for improving the foaming properties of a liquid comprising producing the liquid by using unroasted coffee solids.9. The method according to wherein the liquid is a beverage.10. The method according to wherein the liquid comprises a coffee extract. This application is a divisional of U.S. application Ser. No. 13/988,980, filed May 22, 2013, which is a National Stage of International Application No. PCT/EP11/70373, filed on Nov. 17, 2011, which claims priority to European Patent Application No. 10192145.0, filed Nov. 23, 2010, the entire contents of which are being incorporated herein by reference.The present invention relates to improvements of foaming properties achieved by using ...

Compact-pods of nutrients and cannabis-derived compounds that dissolve in liquid solutions and manufacturing methods thereof

Nutrients and/or nutrient supplements with cannabis-derived compounds compacted into soluble pods are described, namely the invention is a combination of formulation with compaction methods and/or coating/encapsulating methods. The formulation includes combining nutrients and/or nutrient supplements with at least one cannabis-derived compound with at least one dissolution agent and at least one binding agent. The methods include compaction and coating/encapsulating the resulting compact-pod or formula to generate a single serve compact-pod unit that can be dissolved into a beverage or liquid.

Instant hot water drinks

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

Colloidal Suspensions of Plant Extracts in Aqueous Solutions

A colloidal mixture and a method for creating the same is presented comprising combining a cannabinoid or an oleoresin, having purity in the range of 0.001% to 100%, an emulsifying or stabilizing agent in sufficient amounts to suspend the cannabinoid or oleoresin within the colloidal mixture to prevent phase separation wherein the cannabinoid or oleoresin remains suspended throughout the colloidal mixture, and an acidic aqueous solution of pH less than 7.0 sufficient to dissolve the emulsifying or stabilizing agent. The combination is agitated to create a colloidal mixture wherein the cannabinoid or oleoresin remains suspended throughout the colloidal mixture.

Films and drug delivery systems made therefrom

The invention relates to the film products and methods of their preparation that demonstrate a non-self-aggregating uniform heterogeneity. Desirably, the films disintegrate in water and may be formed by a controlled drying process, or other process that maintains the required uniformity of the film. The films contain a polymer component, which includes polyethylene oxide optionally blended with hydrophilic cellulosic polymers. Desirably, the films also contain a pharmaceutical and/or cosmetic active agent with no more than a 10% variance of the active agent pharmaceutical and/or cosmetic active agent per unit area of the film. The invention further relates to edible multi-layer films that dissolve in water. In particular, the edible multi-layer films have a first water-soluble film layer and one or more additional water-soluble film layers in at least partial face-to-face engagement with the first film layer.

A NITROGEN INFUSED SOLUBLE COLD BREW INSTANT COFFEE AND PROCESS FOR PREPARATION

The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage. 1. A liquid coffee beverage comprising liquid coffee having an anhydrocarbohydrate content between 10 and 20% w/w and nitrogen gas , wherein the liquid coffee is obtained from a soluble coffee powder.23-. (canceled)4. The coffee beverage of claim 1 , wherein the soluble coffee powder is obtainable from a dried roast and ground coffee product comprising roast and ground coffee particles that are infused and/or coated with at least 10 weight % of soluble coffee solids and wherein said soluble coffee solids have been extracted at a temperature below 60° C.5. The beverage of claim 4 , wherein the roast and ground particles are infused and/or coated with between 10 wt % and 50 wt % of soluble coffee solids.6. The beverage of claim 4 , wherein the dried roast and ground coffee product is(i) blended with roast and ground coffee beans that were not infused and/or coated with soluble coffee solids; or(ii) blended with spent ground coffee and/or with micronized roasted coffee.7. The beverage of claim 5 , wherein the extraction yield of said roast and ground coffee product is between 15 wt % and 50 wt % after brewing the roast and ground coffee product for 5 minutes in a liquid having a temperature of 20° C.8. The beverage of claim 1 , wherein the nitrogen is a pure nitrogen gas having at least 99.5% N.9. A process for obtaining the dried roast and ground coffee product comprising the steps of:a) extracting roast and ground coffee beans at a temperature below 60° C.;b) cooling the coffee extract of step a) to a temperature between 4° C. and 10° C.;c) mixing the cooled coffee extract of step b) with roast and ground coffee that was not extracted in step a) in a ratio of soluble coffee solids to roast and ground coffee between 1:1 and 1:10, thereby infusing and/or coating the roast and ground coffee particles with ...

COMPACT-PODS OF NUTRIENTS THAT DISSOLVE IN LIQUID SOLUTIONS AND MANUFACTURING METHODS THEREOF

Nutrients and/or nutrient supplements compacted into soluble pods are described, namely the invention is a combination of formulation with compaction methods and coating/encapsulating methods. The formulation includes combining nutrients and/or nutrient supplements with at least one dissolution agent, and with at least one binding agent. The methods include compaction and coating/encapsulating the resulting compact-pod or formula to generate a single serve compact-pod unit that can be dissolved into a beverage or liquid. 1. A method of converting a nutrient or a nutrient supplement into a compact-pod unit , comprising:combining at least one of a nutrient or a nutrient supplement with a dissolution agent to create a formula;adding at least one binding agent to the formula;compacting the resulting formula into a compact-pod unit of any 3-dimensional shape or size; andat least partially coating the compact-pod unit.2. The method of claim 1 , further comprising using a dispersal mechanism to aid dissolution of the compact-pod unit into any liquid.3. The method of claim 1 , further comprising fully covering the compact-pod unit with a protective coating.4. The method of claim 1 , wherein the dissolution agent is at least one of a disintegrant or superdisintegrant.5. The method of claim 1 , wherein the dissolution agent is an organic acid.6. The method of claim 1 , wherein the dissolution agent is a bicarbonate salt.7. The method of claim 1 , wherein the dissolution agent comprises at least two from the group of a disintegrant or superdisintegrant claim 1 , an organic acid claim 1 , a bicarbonate salt and a binding agent or an agglomeration agent.8. The method of claim 1 , further comprising applying at least partially to the compact-pod unit a water-soluble or a water-insoluble coating.9. The method of claim 1 , wherein the at least one nutrient is a hydrophobin molecule.10. The method of claim 1 , wherein the at least one nutrient is an amphipathic molecule.11. The ...

INSTANT SOLID BEVERAGE AND METHODS OF PREPARATION

The invention concerns An instant solid beverage in form of granules, each granule () comprising: −0.1 to 30% by weight of a beverage concentrate (), and −60 to 95% by weight of a carbohydrate (), wherein particles of the carbohydrate () construct a meshwork structure of the granule (), and wherein debris or drops of the beverage concentrate () inset dispersedly among the carbohydrate particles meshwork structure () or debris or drops of the beverage concentrate () act as linkage bridges between particles of the carbohydrate (), and wherein pores () are dispersed within the meshwork structure. 1. An instant solid beverage in the form of granules , each granule comprising:0.1 to 30% by weight of a beverage concentrate;60 to 95% by weight of a carbohydrate: and,particles of the carbohydrate construct a meshwork structure of the granule, anddebris or drops of the beverage concentrate inset dispersedly among the carbohydrate particles meshwork structure and/or debris or drops of the beverage concentrate act as linkage bridges between particles of the carbohydrate meshwork structure, and pores are dispersed within the meshwork structure.2. The instant solid beverage according to claim 1 , wherein when exposed in the air for 24 hours claim 1 , the instant solid beverage has an angle of repose of α≦40°.3. The instant solid beverage according to claim 1 , wherein the volume of the pores accounts for 5-50 v/v % of that of the granule.4. The instant solid beverage according to claim 1 , comprising 0-10 wt % of an auxiliary food additive.5. The instant solid beverage according to claim 1 , comprising 0.2-5.0 wt % of water.6. The instant solid beverage according to claim 1 , wherein a raw material of the beverage concentrate is selected from the group consisting of tea and tea extract claim 1 , baking foodstuff extract claim 1 , foodstuff juice claim 1 , fruit pulp claim 1 , fruit juice claim 1 , vegetable pulp claim 1 , vegetable juice claim 1 , milk claim 1 , condensed/ ...

SELF-FOAMING READY TO DRINK BEVERAGES

A container stores a main liquid component that contains a dissolved gas, preferably nitrous oxide, separately from a foam initiator component that is at least one of a powder, a liquid or a concentrate. A dispensing part of the container, such as a dispensing lid, can contain the foam initiator component. The foam initiator component is dispersed and dissolved into the main liquid component to form a foaming ready to drink beverage. The foam initiator component comprises a portion of the ingredients of the ready to drink beverage. Combination of the foam initiator component with the main liquid component not only results in foam generation in the container without any mechanical energy input additional to the opening of the container but also forms the ready to drink beverage. 1. A ready to drink beverage comprising:a foaming initiator component comprising a medium selected from the group consisting of a powder and a liquid; anda main liquid component comprising dissolved gas, the foaming initiator component stored separately from the main liquid component, the beverage formed by addition of the foaming initiator component to the main liquid component.2. The ready to drink beverage of claim 1 , wherein the main liquid component comprises water in which selected from the group consisting of nitrous oxide (NO) claim 1 , carbon dioxide (CO) and a combination thereof is dissolved.3. The ready to drink beverage of claim 1 , wherein the foaming initiator component comprises a coffee ingredient selected from the group consisting of a soluble coffee powder and a coffee concentrate.4. The ready to drink beverage of claim 3 , wherein the main liquid component comprises coffee aroma.5. The ready to drink beverage of claim 1 , wherein the foaming initiator component comprises a tea ingredient selected from the group consisting of a soluble tea powder and a tea concentrate.6. The ready to drink beverage of claim 1 , wherein the foaming initiator component comprises a fruit ...

INSTANT COFFEE POWDER

The present invention relates to an instant coffee powder, wherein the powder has a closed porosity of 15% to 50%, or 20% to 35%, or 25% to 34%, or 30 to 34%, or about 30%; use of gas hydrates for producing an instant coffee powder; and a method of producing an instant coffee powder. 1. (canceled)2. A method of producing a coffee slurry comprising gas hydrates , comprising:(a) providing a first coffee solution;(b) cooling the first coffee solution; and(c) pressurising the first coffee solution with gas, to provide a coffee slurry comprising gas hydrates, wherein the gas is selected from the group consisting of air, carbon dioxide, nitrogen, nitrous oxide and argon.3. A method according to claim 2 , wherein the first coffee solution is cooled to between −10° C. and 10° C. claim 2 , and the gas pressure is from 10 to 300 bar.4. A method according to claim 2 , wherein the method comprises cooling the first coffee solution to between 0 and 5° C. claim 2 , and pressurising the first coffee solution with carbon dioxide.5. A method according to claim 2 , wherein the method further comprises a step of distributing the gas hydrate in the coffee slurry.6. A coffee slurry comprising gas hydrates claim 2 , wherein the gas is selected from the group consisting of air claim 2 , carbon dioxide claim 2 , nitrogen claim 2 , nitrous oxide and argon.7. A method according to claim 2 , wherein the coffee slurry comprises carbon dioxide.8. A method according to claim 2 , wherein the coffee slurry has a ratio of gas in the hydrate fraction to gas in the liquid fraction (H:L) of from 1:1 to 5:1.9. A coffee slurry according to claim 6 , wherein the coffee slurry comprises 10 wt % to 50 wt % coffee solids.10. A coffee slurry according to claim 6 , wherein the coffee slurry has a viscosity of between 10 and 100 mPas.11. A method of producing an instant coffee powder comprising:(a) mixing a coffee slurry comprising gas hydrates with a second coffee solution to provide a coffee slurry/coffee ...

A NITROGEN INFUSED HIGH YIELD SOLUBLE COFFEE AND METHODS THEREOF

The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate content between 25 and 42% w/w. 1. A liquid coffee beverage comprising liquid coffee having anhydrocarbohydrate content between 25 and 42% w/w and nitrogen gas , wherein the liquid coffee is obtained from a soluble coffee powder.2. The beverage of claim 1 , wherein the coffee is present in amounts ranging from 0.5 to 4 wt %.3. The beverage of claim 1 , wherein the nitrogen is a pure nitrogen gas having at least 99.5% N2.4. A process of preparing a beverage claim 1 , wherein the process comprises the steps of:(i) extracting coffee solids from roasted and ground coffee beans using water at a temperature of between 100° C. and 200° C. to obtain a coffee extract wherein the extraction yield is above 25% based on the raw material comprising roast and ground (R&G) coffee solids;(ii) diluting the coffee extract to 1.3% of coffee solids in total weight of the beverage; and(iii) infusing nitrogen gas into the coffee extract.5. The process of claim 4 , wherein the coffee extract obtained from step (i) is dried subsequently to a powder and said powder is reconstituted into a liquid composition having a minimum of 1.3% of coffee solids in total weight of the beverage claim 4 , prior to infusing nitrogen gas into the reconstituted liquid composition.6. The process of claim 4 , wherein the coffee extract is pressurized with nitrogen at about 2-4 bar for 48 hrs at about 4-8° C. prior to dispensing the final beverage. The present invention relates to a coffee beverage comprising a high yield coffee (above 25% yield based on R&G coffee solids obtained by hydrolysis above 100° C.) infused with nitrogen which produces a refreshing cold foamy and creamy beverage.Today nitrogen gas is widely used to store and dispense carbonated beverages such as beer and ...

APPARATUS FOR AND METHOD OF MAKING COFFEE

An apparatus for making coffee, in accordance with an automated pour-over method, includes a housing having a movable water spout, a basket for holding a bed of coffee grounds below the spout, a pump for moving water through the spout for delivery and distribution onto the bed, and a drive for moving the spout along a hypotrochoidal path during distribution of the water to saturate the bed with substantially uniform water coverage and to extract the coffee with substantial consistency as the water permeates and passes by gravity through the bed. 1. An apparatus for making coffee , comprising:a housing having a movable water spout;a basket for holding a bed of coffee grounds below the spout;a pump for moving water through the spout for delivery and distribution onto the bed; anda drive for moving the spout along a hypotrochoidal path during distribution of the water to saturate the bed with substantially uniform water coverage and to extract the coffee with substantial consistency as the water permeates and passes through the bed.2. The apparatus of claim 1 , and a reservoir supported by the housing claim 1 , for supplying the water to the pump; an energizable heater supported by the housing claim 1 , for heating the water prior to reaching the spout; and a controller for energizing the heater in a hot brewing mode of operation claim 1 , and wherein the pump delivers heated water onto the bed during the hot brewing mode of operation.3. The apparatus of claim 1 , and a reservoir supported by the housing claim 1 , for supplying the water to the pump; an energizable heater supported by the housing claim 1 , for heating the water prior to reaching the spout; and a controller for deenergizing the heater in a cold brewing mode of operation claim 1 , and wherein the pump delivers non-heated water onto the bed during the cold brewing mode of operation.4. The apparatus of claim 1 , wherein the basket allows the extracted coffee to pass therethrough; and a platform supported ...

FILMS AND DRUG DELIVERY SYSTEMS MADE THEREFROM

The invention relates to the film products and methods of their preparation that demonstrate a non-self-aggregating uniform heterogeneity. Desirably, the films disintegrate in water and may be formed by a controlled drying process, or other process that maintains the required uniformity of the film. The films contain a polymer component, which includes polyethylene oxide optionally blended with hydrophilic cellulosic polymers. Desirably, the films also contain a pharmaceutical and/or cosmetic active agent with no more than a 10% variance of the active agent pharmaceutical and/or cosmetic active agent per unit area of the film. The invention further relates to edible multi-layer films that dissolve in water. In particular, the edible multi-layer films have a first water-soluble film layer and one or more additional water-soluble film layers in at least partial face-to-face engagement with the first film layer. 1. An edible multilayered film for application to a mucosal membrane of the body in the form of film of dosage units containing a desired amount of at least one active comprising:a first water-soluble or water-swellable polymer film layer; andone or more additional water-soluble or water-swellable polymer film layers in at least partial face-to-face engagement with said first water-soluble or water-swellable film layer,wherein said first and additional water-soluble or water-swellable film layers comprise a polymer composition which comprises at least one water-soluble or water-swellable polymer, a solvent selected from the group consisting of water, polar organic solvents, and combinations thereof;wherein at least one of said layers comprises a visco-elastic matrix having at least one active component substantially uniformly distributed throughout said at least one of said layers, whereby the amount of said at least one active component in substantially equally-sized dosage units of said multilayered film varies no more than 10% from the desired amount of said ...

METHOD OF PRODUCING GAS HYDRATES, SLURRY COMPRISING GAS HYDRATES, USES OF GAS HYDRATES AND POROUS POWDERS OBTAINED BY SAID METHOD

The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A method of producing a water phase continuous slurry comprising gas hydrates, a method of producing a porous powder or foam as well as the use of gas hydrates for producing a porous powder or foam or for gasifying viscous liquid are also claimed. The porous powder or viscous foam, wherein the powder or foam has a closed porosity of 15% to 100%, or 20% to 50%, or 25% to 35%, or 30 to 35%, or about 30%. 1. Use of a gas hydrate or a gas hydrate crystal slurry as natural propellant for producing a pore structure tailored foam or porous solid or powder from a viscous to paste-like fluid system having a viscosity between 10-3 to 103 Pas measured at a shear rate of 100 s−1 and at a temperature of 1° C. in a rheometer/viscometer , or for gasifying such fluid system.2. Use of a gas hydrate or a gas hydrate crystal slurry as natural propellant according to claim 1 , whereby a mixture of (1) a viscous to paste-like matrix fluid system with (2) a gas hydrate or a gas hydrate crystal slurry is kept for a time period required for homogeneous mixing of (1) and (2) in a thermodynamically stable state at gas hydrate-specific combined pressure1-temperature1 conditions taken from the gas hydrate specific state diagram claim 1 , under which gas hydrate crystal dissociation and related gas release is not possible.3. Use of a gas hydrate or a gas hydrate crystal slurry as natural propellant according to claim 1 , whereby the mixture of (1) a viscous to paste-like matrix fluid system with (2) a gas hydrate or a gas hydrate crystal slurry is transferred from a thermodynamically stable state claim 1 , given at a first pressure1-temperature1 combination into a thermodynamically unstable state taken from the gas hydrate specific state diagram and given by a second ...

Aroma-retaining soluble coffee

Disclosed is a process for the production of aromatized soluble coffee particles. The process comprises the incubation of an aroma donor, such as a roasted coffee, with a acceptor, such as a refined coffee oil. The acceptor can be added prior or after incubation to the soluble coffee particles. The disclosure of the present technology also pertains to a process for the preparation of an instant coffee product comprising aromatized soluble coffee particles. Thereby an odor-acceptable edible oil is subjected to aroma transfer from roast coffee beans, either before or after being applied on soluble coffee particles. The aroma transfer being conducted for an incubation time of at least one day, and the amount of the aromatized oil in the instant coffee is 0.8 wt. % to 4.5 wt. %.

FREEZE DRIED, READY TO CONSUME FOOD PRODUCTS AND PROCESSES FOR THEIR PREPARATION

The present invention provides a freeze dried solid food product that is ready to be consumed without any further preparations, by directly introducing said product into the mouth. The invention also provides processes for the preparation of said food product. 2. A food product according to claim 1 , wherein said at least one non-dairy beverage component is between about 0.5% to about 5% weight of the product.3. A food product according to claim 1 , wherein said at least one thickening component is between about 20% to about 70% weight of the product.4. A food product according to claim 1 , further comprising at least one edible oil component.5. A food product according to claim 1 , further comprising at least one flavoring agent.6. A food product according to claim 1 , wherein said at least one non-dairy beverage component is selected from coffee claim 1 , tea claim 1 , fruit juice claim 1 , soy milk claim 1 , almond milk claim 1 , chocolate drink claim 1 , pop-soda claim 1 , pop-soda syrup claim 1 , energy drink claim 1 , energy drink syrup claim 1 , protein shake claim 1 , alcoholic beverage claim 1 , other beverages and any combinations thereof.7. A food product according to claim 1 , wherein said at least one non-dairy beverage component is coffee claim 1 , wherein said product contains caffeine in an amount of between 0.5% to 5% by weight.8. (canceled)9. (canceled)10. A food product according to claim 1 , wherein said at least one thickening component is selected from a monosaccharide claim 1 , an oligosaccharide claim 1 , a polysaccharide and any combinations thereof.11. A food product according to claim 1 , wherein said at least one thickening component is starch.12. A food product according to claim 1 , wherein said at least one thickening component is a mixture of starch and sugar.1323.-. (canceled)25. A process according to claim 24 , further comprising adding at least one edible oil component to said mixture at step (b).26. A process according to claim ...

COFFEE BEVERAGE COMPOSITION AND METHOD OF PRODUCING IT

The present invention relates to coffee beverage compositions comprising soluble coffee solids and particles of roast coffee beans and with reduced formation of scum and a low content diterpenes. The invention further relates to methods of producing such coffee beverage compositions by removal of oil from a slurry of particles of roast coffee beans. 1. A method of preparing a coffee beverage composition , the method comprising:milling a material selected from the group consisting of roast coffee beans, parts of roast coffee beans, and mixtures thereof to form a milled material comprising roast coffee particles, the milling comprises at least one of cryo-milling or roller-milling;suspending the milled material in a liquid aqueous coffee extract comprising soluble coffee solids to form a first composition comprising the roast coffee particles from the material and further comprising the soluble coffee solids; andremoving a coffee oil from the first composition to form the coffee beverage composition, the coffee beverage composition comprises the roast coffee particles and the soluble coffee solids and comprises less than 0.8 mg of diterpenes per g of the soluble coffee solids.2. The method of claim 1 , wherein the removing of the coffee oil from the first composition comprises removing the coffee oil from the first composition by centrifugation.3. The method of claim 1 , wherein the removing of the coffee oil from the first composition comprises removing at least 15% by weight of the total coffee oil of the first composition.4. The method of further comprising drying the coffee beverage composition to produce a dry coffee beverage composition.5. The method of claim 4 , wherein the dry coffee beverage composition is a powder.6. The method of claim 1 , wherein a Dof a size distribution of the roast coffee particles is below 150 micrometers.7. The method of claim 1 , wherein a Dof a size distribution of the roast coffee particles is below 80 micrometers.8. The method of ...

ALTERNATIVE FREEZING METHODS FOR LIQUID FROZEN CONTENTS

Methods are described for creating shapes for the frozen liquid contents stored within single-serve pods used in dispensing machines for products such as coffee. Shapes may include freezing a liquid held statically in the pod in various orientations. Methods may include freeze/thaw/refreeze strategies, freezing the liquid while the pod is spinning or tumbling, use of preforms from molds, preforms made with probes, and/or use of preforms that have been formed by extrusion or pressing. In some embodiments, a shape is produced that does not interfere with the entrance of entrance or exit needles projected into the pod by the dispenser and shapes that do not interfere with the flow of a melting/diluting liquid during its transit from entrance to exit needle. 1. A method for manufacturing a frozen liquid beverage product comprising the steps of:positioning in a first orientation a receptacle having an end layer, a side wall surrounding the end layer, and an open top opposite the end layer, the end layer and side wall defining a receptacle volume;disposing a liquid beverage product in the receptacle, the liquid beverage product occupying less than the entire receptacle volume;freezing the liquid beverage product to form a frozen liquid beverage product conforming to a first portion of the end layer and a first portion of the side wall;thawing at least a portion of the frozen liquid beverage product to release the frozen liquid beverage product from the first portion of the end layer and the first portion of the side wall;repositioning the receptacle into a second orientation different from the first orientation; and a second portion of the end layer different from the first portion of the end layer, and', 'a second portion of the sidewall different from the first portion of the sidewall., 'refreezing the at least a portion of the frozen liquid beverage product such that the refrozen liquid beverage product contacts at least one of2. The method of claim 1 , further ...

COFFEE BEAN COMPRESSION BLOCK, AND MANUFACTURING METHOD AND MANUFACTURING DEVICE OF TEA BAG, USING SAME

The present disclosure provides various kinds of coffee drinks such as espresso using compressed coffee bean blocks or coffee particles finely separated in a compressing process, thus allowing people to enjoy unique deep and rich flavor of the roasted coffee bean, and vacuum packs a coffee bean tea-bag by a vacuum wrapper, thus maintaining the flavor of the roasted coffee bean for a lengthy period of time, and utilizing compressed coffee as an air freshener. 1. A compressed coffee bean block for a coffee drink intended to reduce burnt taste and increase flavor in the coffee drink , comprising:a protrusion of a predetermined pattern disposed on at least one surface of each of a compressive forming mold and a push rod; andcracks evenly formed on a honeycomb-structured cell walls of coffee particles in a compressive forming process to make the compressed coffee bean block,wherein a protrusion shape is imprinted in said block by the protrusion which gives pressure in plurality of directions when the coffee beans are pressurized.2. The compressed coffee bean block of claim 1 , wherein assuming that a volume of the roasted coffee bean is V0 and a volume of the compressed coffee bean block is V1 claim 1 , a ratio of V1/V0=0.1 to 0.5.3. Coffee particles constituting the compressed coffee bean block of .4. A coffee tea-bag comprising coffee particles a constituting compressed coffee bean block or a compressed block claim 1 , wherein a roasted coffee bean is compressively formed for extracting a coffee drink.5. The coffee tea-bag of further comprising a primary tea-bag claim 4 , wherein the compressed coffee bean block or coffee particles are packed with a permeable wrapper to configure the primary tea-bag.6. The coffee tea-bag of claim 5 , further comprising:a secondary tea-bag vacuum for packing the primary tea-bag with a vacuum wrapper.7. A coffee drink extracted from the compressed coffee bean block or the coffee particles of .8. A method for manufacturing a compressed ...

INSTANT HOT WATER DRINKS

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell. 111.-. (canceled)12. A capsule dissolvable in hot water , the capsule comprising:a food grade exterior shell fabricated from a water dissolvable material;a food grade inner protective layer disposed on an interior surface of the food grade exterior shell, the inner protective layer being inert to a substance disposed within the food grade exterior shell, the food grade inner protective layer having a melting temperature between about 130° F. and about 200° F.;a consumable substance disposed within the food grade exterior shell and separated from the food grade exterior shell by the food grade inner protective layer;wherein disposing the capsule within water having a temperature at or above the melting temperature of the food grade inner protective layer dissolves the food grade exterior shell and melts the food grade inner protective layer to release the consumable substance into the water.13. The capsule of wherein the consumable substance is a solid or liquid.14. The capsule of wherein the consumable substance is a water based substance and mixes homogenously with the water.15. The capsule of wherein a thickness of a wall of the food grade exterior shell is between about 0.2 mm and about 3 mm claim 12 , and a thickness of the food grade inner protective layer is between about 0.05 mm and about 2 mm.16. The capsule of wherein the ...

PROCESSES FOR FORMING SOLUBLE COFFEE PRODUCTS

A process of forming a freeze-dried soluble coffee product, comprising the steps of: i) forming a concentrated coffee extract; ii) foaming and optionally pre-freezing the concentrated coffee extract to form a foamed and preferably pre-frozen coffee intermediate; iii) subsequently incorporating finely ground roasted ground coffee into the foamed and preferably pre-frozen coffee intermediate; iv) subsequently freezing the foamed and preferably pre- frozen coffee intermediate to form a frozen coffee intermediate; v) grinding and sieving the frozen coffee intermediate to form a ground coffee intermediate; vi) drying the ground coffee intermediate to form the freeze-dried soluble coffee product. A process of forming a spray-dried soluble coffee product is also described. 1: A process of forming a freeze-dried soluble coffee product , comprising the steps of:i) forming a concentrated coffee extract;ii) foaming and optionally pre-freezing the concentrated coffee extract to form a foamed and preferably pre-frozen coffee intermediate;iii) subsequently incorporating roasted ground coffee into the foamed and preferably pre-frozen coffee intermediate;iv) subsequently freezing the foamed and preferably pre-frozen coffee intermediate to form a frozen coffee intermediate;v) grinding and sieving the frozen coffee intermediate to form a ground coffee intermediate;vi) drying the ground coffee intermediate to form the freeze-dried soluble coffee product.2: The process of wherein the freeze-dried soluble coffee product comprises 10 to 30% by dry weight roasted ground coffee and 70 to 90% by dry weight soluble coffee claim 1 , preferably 15% by dry weight roasted ground coffee and 85% by dry weight soluble coffee.3: The process of wherein subsequent to step iii) the foamed and preferably pre-frozen coffee intermediate having roasted ground coffee incorporated therein is subjected to a further foaming and/or pre-freezing step(s).4: The process of wherein the roasted ground coffee has a ...

BEVERAGE COMPOSITIONS CONTAINING BACILLUS COAGULANS MTCC 5856

The present invention discloses beverage compositions comprising probiotic and water soluble prebiotic fibers that have been subjected to treatments under extreme stress, temperature and pressure conditions like brewing or aeration wherein the spore viability is maintained post said treatments. 1Bacillus coagulans. A synergistic beverage composition comprising a water soluble prebiotic fiber and in the form of spore and bacterium wherein the bacterial spore has the ability to survive extreme stress , temperature and aeration treatments of the beverage composition.2. The composition as in claim 1 , wherein the beverage is coffee claim 1 , selected from the group comprising decaffeinated coffee claim 1 , unroasted green coffee and roasted coffee.3ginseng. The composition as in claim 1 , wherein the beverage is tea claim 1 , selected from the group comprising green tea claim 1 , black tea claim 1 , oolong tea claim 1 , yellow tea claim 1 , white tea claim 1 , decaffeinated tea claim 1 , rosehip tea claim 1 , chamomile tea claim 1 , jiaogulan tea claim 1 , peppermint tea claim 1 , rooibos tea claim 1 , ginger tea claim 1 , tea claim 1 , or lemon grass tea.4. The composition as in claim 1 , wherein the water soluble fiber is selected from the group consisting of FOS claim 1 , GOS claim 1 , Inulin and polydextrose.5Bacillus coagulansBacillus coagulansBacillus coagulans. The composition as in claim 1 , wherein the strain comprises MTCC 5856 or strains derived from Hammer strain accession number ATCC 31284 or ATCC 7050.6Bacillus coagulans.. The composition as in claim 1 , wherein the spores comprise viable or heat killed or dead spores of7Bacillus coagulans.. The composition as in claim 1 , wherein the bacterium comprises viable or heat killed or dead or lysed vegetative cells of This is a divisional application of U.S. patent application Ser. No. 15/806,485 filed on 8November 2017, claiming priority from U.S. Provisional Patent Application No. 62/511,412 filed on 26 May ...

METHODS AND COMPOSITIONS FOR REDUCING CAFFEINE SIDE EFFECTS

An edible composition, comprising a caffeinated composition and a modulating composition, wherein the modulating composition comprises an adrenergic receptor antagonist, an adrenergic receptor agonist, a calcium channel blocker, an ACE inhibitor, an angiotensin II receptor antagonist, an aldosterone antagonist, a vasodilator, a centrally acting adrenergic compound, a PAF receptor inhibitor, or a combination thereof. In one embodiment, the edible composition comprises at least 1% caffeine by weight. In one embodiment, the modulating composition comprises powder, extract, isolate or derivative of a herb comprising danshen (), Pueraria lobata, danggui, guan-mu-tong (), Chinese Hawthorn (), pima cotton (), Hibiscus sabdariffa, Actinidia arguta radix (Tengligen), Peucedani radix (Qianhu), Spatholobi caulis (Jixueteng), (), Jiaogulan (), Gotu Kola (), Ginkgo biloba, or a combination thereof. 1. An edible composition , comprising a caffeinated composition and a modulating composition , wherein the modulating composition comprises an adrenergic receptor antagonist , an adrenergic receptor agonist , a calcium channel blocker , an ACE inhibitor , an angiotensin II receptor antagonist , an aldosterone antagonist , a vasodilator , a centrally acting adrenergic compound , a PAF receptor inhibitor , or a combination thereof.2. The edible composition of claim 1 , wherein the caffeinated composition comprises natural caffeine claim 1 , synthetic caffeine claim 1 , caffeine-containing plant extract or powder claim 1 , or a combination thereof.3. The edible composition of claim 1 , wherein the caffeinated composition comprises caffeine claim 1 , green coffee bean powder or extract claim 1 , green tea powder or extract claim 1 , white tea powder or extract claim 1 , black tea powder or extract claim 1 , guarana powder or extract claim 1 , yerba mate powder or extract claim 1 , cola nut powder or extract claim 1 , cocao powder or extract claim 1 , coffee powder or extract claim 1 , or ...

COFFEE BEVERAGE COMPOSITION AND METHOD OF PRODUCING IT

The present invention relates to coffee beverage compositions comprising soluble coffee solids and particles of roast coffee beans and with reduced formation of scum and a low content diterpenes. The invention further relates to methods of producing such coffee beverage compositions by removal of oil from a slurry of particles of roast coffee beans. 1. A coffee beverage composition comprising:at least 10% by weight of particles of roast coffee beans;at least 30% by weight of soluble coffee solids extracted from roast coffee beans, andthe composition comprises less than 1.2 mg of diterpenes per g of coffee solids.2. The coffee beverage composition of claim 1 , wherein Dof the size distribution of particles of roast coffee beans is below 150 micrometer.3. The coffee beverage composition of claim 1 , wherein Dof the size distribution of particles of roast coffee beans is below 80 micrometer.4. The coffee beverage composition of claim 1 , wherein Dof the size distribution of particles of roast coffee beans is below 50 micrometer.5. The coffee beverage composition of claim 1 , wherein the composition is in the form of a powder6Coffea arabicaCoffea canephora. The coffee beverage composition of claim 1 , wherein the composition comprises an amount of coffee oil which is less than the sum of: 15% by weight of the amount of particles of roast coffee beans claim 1 , and 7% by weight of the amount of particles of roast coffee beans.7. The coffee beverage composition of claim 1 , comprisingbetween 15% and 50% by weight of particles of roast coffee beans; andbetween 50% and 85% by weight of soluble coffee solids extracted from roast coffee beans.8. A method of preparing a coffee beverage composition claim 1 , the method comprising:a) providing particles of roast coffee beans;b) preparing an aqueous slurry of particles of roast coffee beans obtained in step a);c) removing coffee oil from the aqueous slurry of particles of roast coffee beans obtained in step b);d) combining the ...

CAPSULE CONTAINING BEVERAGE POWDER, IN PARTICULAR FOR PREPARING BREWED COFFEE

A capsule, especially for preparing a beverage from beverage powder, in particular of coffee from coffee powder, by introducing water into the capsule, wherein the capsule comprises a compacted pellet made of a powder containing at least one polysaccharide, wherein the compacted pellet is sheathed with at least one coating layer, wherein the at least one coating layer comprises a cross-linked polysaccharide, wherein the cross-linked polysaccharide can be obtained by cross-linking a polysaccharide with a cross-linking agent without the use of a polyol spacer. 1. A capsule , in particular for preparing a beverage from beverage powder , in particular from coffee powder , by introducing water into the capsule , wherein the capsule comprises a compacted pellet made of a powder containing at least one polysaccharide , wherein the compacted pellet is sheathed with at least one coating layer , wherein the at least one coating layer comprises a cross-linked polysaccharide , wherein the cross-linked polysaccharide can be obtained by the cross-linking of a polysaccharide with a cross-linking agent without the use of a polyol spacer.2. The capsule according to wherein the polysaccharide of the at least one coating layer is selected from the group consisting of starch claim 1 , cellulose claim 1 , chitin claim 1 , carrageenan claim 1 , agar and alginates.3. The capsule according to wherein the polysaccharide of the at least one coating layer is an alginate.4. The capsule according to wherein the polysaccharide of the at least one coating layer is cross-linked via covalent bonds.5. The capsule according to one of wherein the polysaccharide of the at least one coating layer is cross-linked via ionic and/or coordinative bonds.6. The capsule according to wherein the cross-linked polysaccharide of the at least one coating layer is an alkaline earth metal alginate claim 5 , preferably a calcium alginate.7. The capsule according to claim 1 , wherein the compacted pellet is sheathed ...

METHOD FOR PREPARING A LONG COFFEE WITH CREMA FROM A CAPSULE IN A CENTRIFUGAL COFFEE MACHINE, CAPSULE AND LIQUID COFFEE EXTRACT THEREOF

Method for producing a long coffee extract from a capsule in a coffee machine comprising: providing a capsule containing a predetermined dose of roast and ground coffee and the machine supplying hot water within the capsule, extracting liquid coffee extract from the capsule by rotating the capsule about its central axis in the machine for centrifuging and extracting the liquid coffee extract towards the periphery of the capsule while the machine continuing supplying hot water, the machine collecting the liquid coffee extract from the capsule and dispensing the coffee extract in a receptacle; wherein the liquid coffee extract is formed with coffee foam (i.e., ‘crema’) which exhibits, in a receptacle of reference, an initial height higher than 15 mm in the receptacle, such coffee foam being stable by retaining more than 50% of its initial height at 180 seconds after extraction and, wherein the roast and ground coffee has a weight of from 11 to 14 grams, a mean particle size Dof from 200 to 500 micrometer and a roasting degree of from 50 to 80 CTN. 1. Method for producing a long coffee extract from a capsule in a coffee machine comprising:providing a capsule containing a predetermined dose of roast and ground coffee and the machine supplying hot water within the capsule;extracting liquid coffee extract from the capsule by rotating the capsule about its central axis in the machine for centrifuging and extracting the liquid coffee extract towards the periphery of the capsule while the machine continuing supplying hot water;the machine collecting the liquid coffee extract from the capsule and dispensing the coffee extract in a receptacle;the liquid coffee extract is formed with coffee foam which exhibits, in a receptacle of reference, an initial height greater than 15 mm in the receptacle, such coffee foam being stable after extraction by retaining more than 50% of its initial height at 180 seconds; and{'sub': '4,3', 'the roast and ground coffee has a weight of from 11 to ...

INSTANT BEVERAGE TABLET FOR PRODUCING A LAYERED BEVERAGE

An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cmand wherein the white component has a density in the range of 0.74 to 0.9 g/cmand wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa. 1. An instant beverage tablet in the form of a multilayer tablet for producing a layered beverage having at least one layer selected from the group consisting of a cream layer , coffee layer and cocoa layer comprising:a dark component having sugar, coffee and/or cocoa particles for producing a dark layer;a white component having creamer and sugar for producing white layer;wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa; and{'sup': 3', '3, 'wherein the dark component has a density in the range of 0.5 to 0.7 g/cmand wherein the white component has a density in the range of 0.74 to 0.9 g/cm.'}2. The tablet of claim 1 , wherein the tablet has a compressed dark layer portion and wherein the total moisture content of the dark component is below 6%.3. The tablet of claim 2 , wherein the total moisture content of the dark component ranges between 1 to 4% by weight.4. The tablet of wherein the tablet is in the form of a multilayer tablet having a compressed white layer portion wherein the total moisture content of the white component is below 5%.5. The tablet of claim 4 , wherein the total moisture content of the white component ranges ...

CONCENTRATED SHELF STABLE LIQUID COFFEE AND METHODS OF MAKING THEREOF

The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness. 16-. (canceled)7. A method for preparing a shelf-stable liquid coffee concentrate comprising:a. preparing one or more liquid coffee source components,b. adjusting the temperature of the one or more liquid coffee source components to about 130 degrees F. or below, andc. adding dry microground coffee components, at about 1-15% by weight of the concentrate, to the one or more liquid coffee source components.8. The method of claim 7 , wherein total coffee solids constitute about 30-70% by weight of the concentrate.9. The method of claim 7 , wherein the shelf-stable liquid coffee concentrate has a pH of about 4.6-5.2.10. The method of claim 7 , wherein the dry microground coffee components are present in the form of finely ground claim 7 , pulverized or micronized coffee.11. The method of claim 7 , wherein the dry microground coffee components have a particle size range of about 20 to 350 microns.12. The method of claim 7 , wherein the dry microground coffee components have the same taste claim 7 , aroma and color before and after they are added to the one or more liquid coffee source components.13. The method of claim 7 , further comprising packaging the concentrate in a hermetically sealed container.14. A method for preparing a shelf-stable liquid coffee concentrate comprising:a. preparing one or more liquid coffee source components at a temperature of about 130 degrees F. or below,b. adding dry microground coffee components, at about 1-15% by weight of the concentrate, to the one or more liquid coffee source components, andc. adjusting total coffee solids of the shelf-stable liquid coffee ...

METHOD OF PRODUCING A COFFEE BEVERAGE POWDER

The present invention relates to the preparation of a coffee beverage powder useful for the preparation of coffee beverages such as e.g. cappuccino, café latte, café macchiato, café au lait. The method comprises the preparation of an aqueous composition comprising coffee solids and protein and/or fat, adding aroma obtained from coffee to the composition and drying the composition to produce a coffee beverage powder. The coffee beverage powder has improved aroma and/or characteristics. 1. A process of producing a coffee beverage powder , the process comprising:a) stripping aroma from roast and ground coffee beans and/or coffee extract with gas and/or steam;b) extracting roast and ground coffee beans with an aqueous liquid to produce an aqueous coffee extract;c) preparing an aqueous composition comprising at least 5% by weight of dry matter of coffee solids extracted in step b), and at least 5% by weight of dry matter of compounds not derived from coffee selected among fat and protein;d) adding coffee aroma obtained in step a) to aqueous composition provided in step c); ande) drying the aqueous composition with added coffee aroma to produce a coffee beverage powder.2. The process of wherein the aqueous composition provided in step c) comprises between 1% and 60% by weight of dry matter of sugars selected from the group consisting of lactose claim 1 , sucrose claim 1 , fructose claim 1 , maltose claim 1 , dextrin claim 1 , levulose claim 1 , tagatose claim 1 , galactose claim 1 , dextrose claim 1 , maltodextrin claim 1 , tapiocadextrin claim 1 , glucose syrup claim 1 , tapioca syrup claim 1 , and combinations thereof.3. The process of wherein the aqueous composition provided in step c) further comprises between 0.1% and 5% by weight of dry matter of buffer salts and/or stabilising salts selected from the group consisting of sodium or potassium ortho phosphates claim 1 , sodium or potassium polyphosphates claim 1 , sodium or potassium mono- or bicarbonates claim 1 , ...

ORGANIC ACID GLYCOSIDE CONTAINED IN COFFEE BEANS

The present invention provides a novel organic acid glycoside existing in coffee beans and a use thereof. 13-. (canceled)4. A compound selected from 3-methyl-2-butenoyl-β-gentiobioside or 3-methyl-butanoyl-β-gentiobioside.5. A composition comprising a compound according to .6. The composition further comprising 3-methyl-butanoyl-sucroside.7. The composition according to for use in improving flavor of coffee beans or extracts obtained from coffee beans.8. The composition according to that is mixed with coffee beans or extracts obtained from coffee beans.9. A method for improving flavor of extracts obtained from coffee beans comprising:{'claim-ref': {'@idref': 'CLM-00004', 'claim 4'}, 'mixing coffee beans or extracts obtained from coffee beans with a compound according to .'}10. A method for evaluating quality of coffee beans or extracts obtained from coffee beans comprising:{'claim-ref': {'@idref': 'CLM-00004', 'claim 4'}, 'detecting a compound according to or 3-methyl-butanoyl-sucroside in coffee beans or extracts obtained from coffee beans.'}11. A method for identifying or estimating a variety of coffee comprising:{'claim-ref': {'@idref': 'CLM-00004', 'claim 4'}, 'detecting a compound according to or 3-methyl-butanoyl-sucroside in coffee beans or extracts obtained from coffee beans.'}12. A method for improving flavor of extracts obtained from coffee beans comprising:{'claim-ref': {'@idref': 'CLM-00005', 'claim 5'}, 'mixing coffee beans or extracts obtained from coffee beans with a composition according to .'}13. A method for improving flavor of extracts obtained from coffee beans comprising:{'claim-ref': {'@idref': 'CLM-00006', 'claim 6'}, 'mixing coffee beans or extracts obtained from coffee beans with a composition according to .'} The present invention relates to a novel organic acid glycoside and uses thereof.There has always been a considerable interest in volatile aromatic components of coffee. It has been reported that a part of the volatile aromatic ...

INSTANT HOT WATER DRINKS

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell. 111.-. (canceled)12. A food grade casing dissolvable in water , the capsule comprising:a food grade exterior layer fabricated from a water dissolvable material;a food grade inner protective layer disposed on an interior surface of the food grade exterior layer, the inner protective layer being inert to a substance disposed within the food grade exterior layer;a consumable substance disposed within the food grade exterior layer and separated from the food grade exterior layer by the food grade inner protective layer;wherein disposing the capsule within water dissolves the food grade exterior layer and the food grade inner protective layer to release the consumable substance into the water.13. The casing of wherein the consumable substance is a solid or liquid.14. The casing of wherein the consumable substance is a water based substance and mixes homogenously with the water.15. The casing of wherein a thickness of a wall of the food grade exterior layer is between about 0.2 mm and about 3 mm claim 12 , and a thickness of the food grade inner protective layer is between about 0.05 mm and about 2 mm.16. The casing of wherein the food grade inner protective layer is polyvinyl alcohol.17. The casing of wherein food grade exterior layer is sufficiently rugged for transportation of the capsule over trucks claim 12 , trains and planes.18. The ...

COFFEE-DERIVED EDIBLE COMPONENT, EDIBLE PRODUCT SYSTEM COMPRISING SAID EDIBLE COMPONENT, AND USE OF SAID SYSTEM

The present invention discloses an edible component () that is derived from coffee and adapted for being part of edible products () presenting a portion of edible substance (), whereby said edible component () is further adapted for providing at least one of a passive and active function to said portion of edible substance () and that includes at least one compound selected from the group that includes polysaccharides and chlorogenic acids extractable from coffee or a coffee derivate. 21. The edible component () according to claim 1 , characterized in that presents contents of at least one of a polysaccharide and a chlorogenic acid adapted so that provides at least one of:a passive function, including at least one passive function from the group including of structural type and fluid barrier type, in particular including at least one of oxygen and water vapour, andan active function, including at least one active function from the group including additive substances, colouring substances, effervescent substances and taste substances, to be added to an edible product.31. The edible component () according to claim 1 , characterized in that includes at least one polysaccharide selected from the group of polysaccharides extractable from at least one of coffee and a coffee derivate claim 1 , preferentially extractable from an espresso type coffee beverage claim 1 , that includes galactomannans claim 1 , arabinogalactans claim 1 , from the group of sugars extractable from coffee or derivate thereof claim 1 , preferentially from roasted ground coffee beans and respective espresso type coffee beverage claim 1 , including galactose claim 1 , mannose claim 1 , arabinose claim 1 , rhamnose and glucose claim 1 , and also from the group of the pectins.413. The edible component () according to claim 1 , characterized in that is provided different from said edible portion () in at least one of:content of substances extractable from coffee or a coffee derivate and selected from the ...

Method for Producing a Coffee Extract Employing Enzymes Having Beta-1,3-Galactanase Activity

The present invention relates to a method for producing a coffee extract which comprises use of an enzyme having β-1,3-galactanase activity and to a coffee extract which comprises at least 20% based on the total weight of soluble coffee solids of total galactose. 1. A method for producing a coffee extract , comprising the steps:a. providing roast and ground coffee beans;b. adding to said coffee beans water and an enzyme having β-1,3-galactanase activity;c. incubating to make an aqueous coffee extract; andd. separating the coffee extract from the extracted coffee beans.2. The method of claim 1 , wherein step b. further comprises addition of an enzyme having mannanase activity.3. The method of claim 2 , wherein the enzyme having β-1 claim 2 ,3-galactanase activity and the enzyme having mannanase activity act synergistically to increase the amount of solubilised coffee solids.4. The method of claim 1 , wherein the enzyme having β-1 claim 1 ,3-galactanase activity is added at a concentration of 0.001-0.5 g enzyme protein/kg coffee beans.5. The method of claim 1 , wherein the enzyme having β-1 claim 1 ,3-galactanase activity is an enzymatic preparation characterized in that at least 5% of the total protein is an enzyme having β-1 claim 1 ,3-galactanase activity as its predominant enzymatic activity.6. The method of claim 1 , wherein the enzyme having β-1 claim 1 ,3-galactanase activity has primarily endo-β-1 claim 1 ,3-galactanase activity.7. The method of claim 1 , wherein the enzyme having β-1 claim 1 ,3-galactanase activity is a β-1 claim 1 ,3-galactanase of the GH16 family.8. The method of claim 1 , wherein the enzyme having β-1 claim 1 ,3-galactanase activity has an amino acid sequence which has at least 60% identity to the mature sequence of any of SEQ ID NOs: 2 claim 1 , 4 or 8.9. The method of claim 1 , wherein the enzyme having β-1 claim 1 ,3-galactanase activity is a β-1 claim 1 ,3-galactanase of the GH43 family.10. The method of claim 1 , wherein the enzyme ...

BEVERAGE POWDER

The present invention relates to a method for preparing a foaming beverage powder, the method comprising: 1. A method for preparing a foaming beverage powder , the method comprising:providing a porous beverage powder;heating the porous beverage powder to a temperature below its glass transition temperature in a gas-containing atmosphere;increasing the pressure of the gas-containing atmosphere to thereby raise the temperature of the porous beverage powder to a temperature above its glass transition temperature; andthen decreasing the pressure of the gas-containing atmosphere to thereby lower the temperature of the porous beverage powder to a temperature below its glass transition temperature.2. The method according to claim 1 , wherein the porous beverage powder is selected from soluble coffee claim 1 , hot chocolate claim 1 , maltodextrin claim 1 , tea claim 1 , creamer and milk powder.3. The method according to or claim 1 , wherein the porous beverage powder is a spray-dried coffee powder.4. The method according to any of the preceding claims claim 1 , wherein the heating of the porous beverage powder to a temperature below its glass transition temperature in a gas-containing atmosphere raises the temperature of the powder to within 20° C. claim 1 , preferably 10° C. of its glass transition temperature.5. The method according to any of the preceding claims claim 1 , wherein the gas-containing atmosphere is selected from one or more of air claim 1 , nitrogen and carbon dioxide.6. The method according to any of the preceding claims claim 1 , wherein the method further comprises a step of pre-pressurising the porous powder in the gas-containing atmosphere to a pressure of from 10 to 100 Bar.7. The method according to any of the preceding claims claim 1 , wherein the method is carried out in a chamber and wherein the pressure of the gas-containing atmosphere is increased by increasing the amount of gas in the chamber and/or by decreasing the volume of the chamber.8. ...

SELF-FOAMING READY TO DRINK BEVERAGES

A container stores a main liquid component that contains a dissolved gas, preferably nitrous oxide, separately from a foam initiator component that is at least one of a powder, a liquid or a concentrate. A dispensing part of the container, such as a dispensing lid, can contain the foam initi-ator component. The foam initiator component is dispersed and dissolved into the main liquid component to form a foaming ready to drink beverage. The foam initiator component comprises a portion of the ingredients of the ready to drink beverage. Combination of the foam initiator component with the main liquid component not only results in foam generation in the contain-er without any mechanical energy input additional to the opening of the container but also forms the ready to drink beverage. 1. A ready to drink beverage comprising:a foaming initiator component comprising a medium selected from the group consisting of a powder and a liquid; anda main liquid component comprising dissolved gas, the foaming initiator component stored separately from the main liquid component, the beverage formed by addition of the foaming initiator component to the main liquid component.2. The ready to drink beverage of claim 1 , wherein the main liquid component comprises water in which selected from the group consisting of nitrous oxide (N20) claim 1 , carbon dioxide (CO) and a combination thereof is dissolved.3. The ready to drink beverage of claim 1 , wherein the foaming initiator component comprises a coffee ingredient selected from the group consisting of a soluble coffee powder and a coffee concentrate.4. The ready to drink beverage of claim 3 , wherein the main liquid component comprises coffee aroma.5. The ready to drink beverage of claim 1 , wherein the foaming initiator component comprises a tea ingredient selected from the group consisting of a soluble tea powder and a tea concentrate.6. The ready to drink beverage of claim 1 , wherein the foaming initiator component comprises a fruit ...

Process for the Production of Coffee Extract and Coffee

A process for producing coffee extract and coffee producing by producing a liquid stock by combining water and whole coffee beans and heating the combination under pressure, then filtering the liquid stock to separate the liquid stock from the whole beans; producing a remouillage by replenishing lost liquid in the liquid stock, heating the liquid stock, adding semi-coarse ground coffee, cooling, and then straining to separate the remouillage from the semi-coarse ground coffee; and producing a coffee extract by replenishing lost liquid in the remouillage, adding coarse ground coffee, refrigerating and filtering to separate the coffee extract from the coarse ground coffee. 1. A coffee extract and coffee producing process comprising the steps of:producing a liquid stock by combining water and whole coffee beans and heating the combination under pressure, then filtering said liquid stock to separate said liquid stock from said whole beans;producing a remouillage by replenishing lost liquid in said liquid stock, heating said liquid stock, adding semi-coarse ground coffee, cooling, and then straining to separate said remouillage from said semi-coarse ground coffee;producing a coffee extract by replenishing lost liquid in said remouillage, adding coarse ground coffee, refrigerating and filtering to separate said coffee extract from said coarse ground coffee.2. The process of claim 1 , wherein said step of producing a liquid stock comprises combining approximately 2 gallons of water and approximately 16-24 ounces of whole coffee beans claim 1 , or equivalent multiples thereof; and heating the combination to create a pressure of approximately 10-20 psi and holding for approximately 50-60 minutes.3. The process of claim 2 , wherein said step of producing a remouillage comprises heating said liquid stock to a temperature of approximately 190-208 degrees F. and adding approximately 24-32 ounces of semi-coarse ground coffee claim 2 , or a multiple equal to any said multiple ...

COFFEE COMPOSITION FOR USE WITH A BEVERAGE UNIT AND METHODS OF USING THE SAME

The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed. 1. A coffee composition for use in a beverage unit , wherein the beverage unit comprises a container having a first structure to enable introduction of water into the container to contact the coffee composition , and a second structure to enable release of a liquid coffee extract out of the container ,wherein the liquid coffee extract is prepared by introducing water into the beverage unit containing the coffee composition.2. The coffee composition of claim 1 , wherein the coffee composition is a high-yield roasted coffee with balanced flavor made from a process comprising:(a) drying green coffee beans prior to roasting to a moisture content of from about 0.5 to about 7% by weight, wherein the drying is conducted at a temperature of from about 21° to about 163° C. for from about 1 minute to about 24 hours;(b) roasting the dried beans from drying step (a) at a temperature of from about 177° to about 649° C. for from about 10 seconds to about 5.5 minutes to a Hunter L-color of from about 10 to about 16; and(c) blending the dried roasted beans from roasting step (b) with non-dried coffee beans roasted to a Hunter L-color of from about 17 to about 24 and having a moisture content before roasting of greater than about ...

METHOD OF AND SYSTEM FOR CREATING A CONSUMABLE LIQUID FOOD OR BEVERAGE PRODUCT FROM FROZEN LIQUID CONTENTS

Apparatuses and processes for creating a consumable liquid food or beverage product from frozen contents is provided. A receptacle is configured for insertion into an apparatus. The receptacle includes a tapered sidewall, an end layer, and a closure defining a cavity; a frozen content is disposed within the cavity. The cavity has empty space not occupied by the frozen content. The receptacle is perforable, and the frozen content is displaceable from a first position in contact with the end layer into a second position in the empty space. When melted and/or diluted with a liquid, the frozen content provides a final food or beverage product. 1. A receptacle comprising:a sidewall extending from a first end of the receptacle to a second end of the receptacle, at least a portion of the sidewall being tapered;a continuous end layer disposed at the first end of the receptacle; a height of about 1.65 inches to about 1.80 inches,', 'a top inner diameter of about 1.65 inches to about 2.00 inches, and', 'a bottom inner diameter of about 1.30 inches to about 1.75 inches,', 'wherein the top inner diameter is greater than the bottom inner diameter; and, 'a closure disposed at the second end of the receptacle, the sidewall, the continuous end layer, and the closure defining a sealed cavity of the receptacle, wherein the receptacle has the solid frozen liquid content being sized to occupy less than the entire sealed cavity,', 'the solid frozen liquid content being at least one of a coffee extract and a coffee concentrate, and', 'the solid frozen liquid content having a total dissolved solids measure of about 4% to about 68%., 'a solid frozen liquid content disposed in the sealed cavity of the receptacle2. The receptacle of claim 1 , the sealed cavity consisting essentially of a single chamber.3. The receptacle of claim 1 , wherein the frozen liquid content weighs about 0.90 ounces to about 1.74 ounces.4. The receptacle of claim 1 , wherein about 14% to about 91% of the sealed ...

SOLUBLE INSTANT COFFEE AND PROCESS FOR PREPARATION

The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract. 1. A dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.2. The dried coffee powder of claim 1 , wherein the process comprises the steps of:(i) extracting coffee solids from roasted and ground coffee beans using water at a temperature of between 0 and 140° C. to obtain a coffee extract;(ii) filtering the first coffee extract using a selectively-permeable membrane to reduce the concentration of low molecular weight components, wherein low molecular weight coffee solids that pass through the filter form a permeate and high molecular weight coffee solids that are retained by the filter form a retentate; and(iii) drying the retentate to form a dried coffee powder.3. The dried coffee powder of claim 1 , wherein the dried coffee powder comprises a ratio of the concentration of high molecular weight components to the concentration of low molecular weight components as defined by the SEC technique is at least 5.4. Use of the dried coffee powder of for making a capsule suitable for a beverage dispensing system.5. A process for preparing a dried coffee powder claim 1 , the process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.6. The process of claim 5 , the process comprising the steps of:(i) extracting coffee solids from roasted and ground coffee beans using water at a temperature of between 0 and 140° C. to obtain a first coffee extract;(ii) filtering the first coffee ...

Instant hot water drinks

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

Novel Device for Maximizing the Production of and Preservation of 2-furfurylthiol in Frozen Coffee Cubes

The invention is comprised of a rotating glass coffee bean gas flame torrefaction drum which roasts and rapidly grinds fresh coffee beans. This feeds a brewing device designed to accelerate making solid ice as quickly as possible in order to arrest the hydrolysis kinetics of 2-furfuryrlthiol. The heat exchanger portion has exceptionally high surface area heat exchanger coils. Higher mass exchange of the device prevent specific chemical component flavor loss. In addition, the torrefaction process in the glass drum attached to the device with rapid grinding process allows for much higher levels of 2-furfurylthiol in ice cubes. The glass allows visualization of the flame. The consumer enjoys of the product visually and by smell prior to product consumption.

COFFEE PRODUCT

The invention relates to method for forming a coffee article for preparing a coffee beverage, the method comprising: providing a liquid coffee-extract; foaming and cooling the liquid coffee-extract to obtain a shape-retaining coffee-extract mousse, and shaping and freeze-drying the mousse to obtain a coffee article.

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 ...

Pill Drink

A portable instant coffee system that utilizes cellulose-based, water-soluble, or squeezable pills or tablets is enclosed. The system includes at least two components: one coffee extract pill or tablet and a flavor enhancing pill or tablet. The flavor enhancing pill or tablet can be a sweetener or creamer. Additional tablets can be the other type of flavor enhancer. The system can also include a tablet that will give the drink an effervescent quality. 1. An instant coffee system , comprising of a coffee extract in a dissolvable pill and flavoring in a dissolvable pill.2. An instant coffee system according to claim 1 , wherein the dissolvable pill is a cellulose-based gel capsule.3. An instant coffee system according to claim 2 , wherein the cellulose-based gel capsule is made of hypromellose or hydroxypropyl methylcellulose (“HPMC”) material.4. An instant coffee system according to claim 1 , wherein the flavoring is liquid an sugar claim 1 , sugar substitute.5. An instant coffee system claim 1 , comprising of a coffee extract in a cellulose-based gel capsule claim 1 , flavoring in a cellulose-based gel capsule claim 1 , and ingredients for adding carbonation to a drink in a pill or tablet.6. The instant coffee system of claim 5 , whereas the pill or tablet for the carbonation ingredients is made of a cellulose-based gel capsule.7. An instant coffee system claim 5 , comprising of a coffee extract in a dissolvable tablet and flavor enhancer in a dissolvable tablet.8. The coffee system of claim 7 , further comprising an additional flavor enhancer tablet.9. (canceled) 1. Field of the InventionEver since the advent of coffee as a method to quickly awaken the minds and bodies of individuals everywhere, there have been multiple developments in the preparation and delivery of the caffeinated beverage. While there are numerous ways of brewing the perfect cup, many consumers have been seeking a quicker and more portable alternative to the preparation of their coffee beverage. ...

COFFEE PRODUCT

The present invention relates to a method for producing an instant coffee, the method comprising: providing a finely ground roasted coffee material; providing an aqueous coffee extract; mixing the finely ground roasted coffee material with the aqueous coffee extract to form a first mixture; and drying the first mixture, wherein, before drying, the finely ground roasted coffee material: (i) is heated to a temperature of from 70 to 100° C. in an aqueous environment; or (ii) is maintained at a temperature of from 5 to 70° C. in an aqueous environment for a duration of at least 1 hour. 2. The method of claim 1 , wherein the step of heating the finely ground roasted coffee material in an aqueous environment is performed by heating the first mixture.3. The method of claim 1 , wherein the step of heating the finely ground roasted coffee material in an aqueous environment comprises the steps of:mixing the finely ground roasted coffee material with an amount of water to provide a precursor mixture;heating the precursor mixture at a temperature of from 70 to 100° C.; andwherein the first mixture is formed by mixing the precursor mixture with the aqueous coffee extract.4. The method according to claim 1 , wherein the step of drying the first mixture is a step of spray-drying the first mixture.5. The method of claim 1 , wherein the total coffee solids in the first mixture is from 25 to 75 wt %.6. The method of claim 1 , wherein the first mixture comprises from 5 to 25 wt % of finely ground roasted coffee material.7. The method of claim 1 , wherein the finely ground roasted coffee material has a D50 of from 1 to 40 microns.8. The method of claim 1 , wherein the finely ground roasted coffee material is heated to a temperature of from 80 to 95° C.9. The method of claim 1 , wherein the finely ground roasted coffee material is heated to a temperature of from 70 to 100° C. for a duration of from 1 minute to 3 hours.10. The method of claim 1 , the method further comprising a step of ...

Compartmentalized Water Soluble Beverage Pod

A compartmentalized water soluble beverage pod for facile beverage preparation includes a plurality of secondary shells that is coupled to a primary shell. The primary shell defines an interior space and each secondary shell defines an associated internal space. The primary shell and the plurality of secondary shells are water soluble. An associated substance, which comprises at least one of a beverage concentrate, a sweetening agent, a creamer concentrate, and a flavoring agent, is positioned in each of the interior space and the internal spaces. The primary shell and the plurality of secondary shells are configured to dissolve when positioned in water so that the associated substances are released to dissolve in the water to form a beverage. 1. A compartmentalized water soluble beverage pod comprising:a plurality of secondary shells coupled to a primary shell, the primary shell defining an interior space, each secondary shell defining an associated internal space, the primary shell and the plurality of secondary shells being water soluble; andan associated substance positioned in each of the interior space and the internal spaces, the associated substance comprising at least one of a beverage concentrate, a sweetening agent, a creamer concentrate, and a flavoring agent wherein the primary shell and the plurality of secondary shells are configured for dissolving when positioned in water such that the associated substances are released to dissolve in the water to form a beverage.2. The beverage pod of claim 1 , further including the primary shell and the plurality of secondary shells comprising at least one of a protein claim 1 , a polysaccharide claim 1 , a polyalcohol claim 1 , a hydrocolloid claim 1 , and a lipid.3. The beverage pod of claim 2 , further including the primary shell and the plurality of secondary shells comprising at least one of polyvinyl alcohol claim 2 , casein claim 2 , whey claim 2 , starch claim 2 , pectin claim 2 , cellulose claim 2 , ...

Beverage Compositions Containing Bacillus coagulans MTCC 5856

The present invention discloses beverage compositions comprising probiotic and water soluble prebiotic fibers that have been subjected to treatments under extreme stress, temperature and pressure conditions like brewing or aeration wherein the spore viability is maintained post said treatments. 1Bacillus coagulans. A beverage composition comprising MTCC 5856 in the form of spore and bacterium wherein said bacterial spore has the ability to survive extreme stress , temperature and aeration treatments of said beverage composition.2. The composition of claim 1 , wherein the beverage is selected from the group consisting of coffee claim 1 , tea claim 1 , fruit juice claim 1 , aerated soda claim 1 , malt claim 1 , energy drinks claim 1 , chocolate claim 1 , cocoa claim 1 , smoothies claim 1 , milk shakes claim 1 , mineral water claim 1 , cola claim 1 , cheese spread claim 1 , honey claim 1 , tomato ketchup claim 1 , jam claim 1 , mayonnaise claim 1 , protein drink and ice cream.3Bacillus coagulans. The composition as in claim 1 , wherein the spores include viable or heat killed or dead spores of MTCC 5856.4Bacillus coagulans. The composition as in claim 1 , wherein the bacterium includes viable or heat killed or dead or lysed vegetative cells of MTCC 5856.5Bacillus coagulans. A coffee composition comprising MTCC 5856 in the form of spore and bacterium as mentioned in claim 2 , wherein the said bacterial spore is heat resistant having 95% viability after brewing coffee.6. The composition as in claim 5 , wherein the coffee is selected from the group consisting of decaffeinated coffee claim 5 , unroasted green coffee and roasted coffee.7Bacillus coagulans. The composition as in claim 5 , wherein the spores include viable or heat killed or dead spores of MTCC 5856.8Bacillus coagulans. The composition as in claim 5 , wherein the bacterium includes viable or heat killed or dead or lysed vegetative cells of MTCC 5856.9Bacillus coagulans. A tea composition comprising MTCC 5856 ...

Foam formula and dispensing apparatus

A liquid foam composition and a foam dispenser. The liquid foam composition includes a combination of water, a surfactant, and a emulsifier. The foam dispenser includes a container containing the liquid foam composition. The foam dispenser further includes a foam dispensing pump having mesh within a liquid passage, a closure securing the foam dispensing pump assembly within the container, and a nozzle operably connected to the foam dispensing pump and extending from the closure. The nozzle is fluidly connected to the liquid passage.

COFFEE EXTRACT POWDER (INSTANT COFFEE) AND METHOD FOR PREPARING THE SAME USING A SMART HIGH-VOLUME COFFEE BREWING MACHINE AND A CONVECTION CURRENT FREEZE DRYING APPARATUS

A concentrated coffee extract powder (instant coffee) and a system for producing the same are disclosed which includes: selecting and preparing coffee beans by a predetermined quality guideline; receiving a coffee extract by inputting the coffee beans into a high-volume coffee brewing machine a high-volume coffee brewing machine having a plurality of percolation tanks whose fluid inter-communication is controlled by a a Boolen logic performed by a proportional integral derivative controller (PIDC) after receiving time, temperature, and pressure data from the plurality of percolation tanks so that the coffee extract is qualitatively constant in each of said plurality of percolation tanks; freezing the coffee extract mixed with the probiotics in molds using an individual quick freezer (IQF) to obtain frozen coffee extract blocks; and vacuum freezing the frozen coffee extract blocks using a convection current vacuum freeze drying apparatus. 1. A coffee extract powder (instant coffee) obtained by the following steps:(a) selecting and preparing coffee beans by a predetermined quality guideline;(b) obtaining coffee extract using a high-volume coffee brewing machine which further includes a plurality of percolation tanks whose fluid inter-communication is controlled by a proportional integral derivative controller (PIDC) after receiving time, temperature, and pressure data from said plurality of percolation tanks so that a quality of said coffee extract is preserved;(c) adding probiotics into said coffee extract;(d) freezing said coffee extract mixed with said probiotics in frozen coffee extract molds using an individual quick freezer (IQF) to obtain frozen coffee extract blocks; and(e) vacuum freezing said frozen coffee extract blocks using a convection current vacuum freeze drying apparatus.2. The coffee extract powder of wherein said predetermined quality guideline comprises:selecting and mixing coffee beens of different types into a mixture of coffee beans having an ...

HEALTH FUNCTIONAL FOOD FOR INHIBITING RISE OF BLOOD GLUCOSE CONTAINING COFFEE AND TAGATOSE

The present invention relates to a health functional food for inhibiting a rise of blood glucose containing coffee and tagatose. 1. A method of inhibiting a rise in blood glucose , comprising: administering a food comprising coffee and tagatose to a subject in need thereof.2. The method of claim 1 , wherein the tagatose is administered at a dose of 6 g/day to 10 g/day.3. The method of claim 1 , wherein the tagatose is included at a tagatose content of 95% by weight or more claim 1 , based on the weight of dried solids.4. The method of claim 1 , wherein the tagatose is in a crystalline form.5. The method of claim 1 , wherein the food further comprises a milk protein.6. The method of claim 5 , wherein the milk protein is selected from the group consisting of casein claim 5 , sodium caseinate claim 5 , a milk protein isolate claim 5 , and a milk protein concentrate.7. The method of claim 5 , wherein the food further comprises starch syrup.8. The method of claim 1 , wherein the coffee contains caffeine.9. The method of claim 1 , wherein the inhibition of the rise in blood glucose comprises a decrease in a blood glucose level by 3% to 20% within 30 minutes to 45 minutes after the intake of the food relative to a blood glucose level of the control who does not eat the food.10. The method of claim 1 , wherein the inhibition of the rise in blood glucose comprises a decrease in an area under the blood glucose response curve (AUC) by 2% to 10% within 0 minutes to 120 minutes after the intake of the food relative to an area under the blood glucose response curve of the control who does not eat the food.11. The method of claim 1 , wherein the inhibition of the rise in blood glucose comprises a decrease in a blood glucose level by 3% to 20% within 30 minutes after the intake of the food relative to a blood glucose level of the control who eats sucrose instead of tagatose in the food.12. The method of claim 5 , wherein the inhibition of the rise in blood glucose comprises a ...

Freeze-dried coffee powder and a method for the manufacture thereof

The present invention provides a method for the manufacture of a freeze-dried coffee powder, the method comprising: providing a coffee extract having from 40 wt % to 55 wt % solids; adding gas to the coffee extract in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, to provide a gas-containing coffee extract at above atmospheric pressure; depressurising the gas-containing coffee extract to form a foamed coffee extract; cooling the foamed coffee extract to below −40° C. without shear, or with low shear, to form a frozen coffee extract, grinding the frozen coffee extract to a powder; and drying the powder, wherein the step of cooling the foamed coffee extract to below −40° C. comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below −40° C., wherein the first temperature is 1° C. above a freezing point of the foamed coffee extract and wherein the second temperature is 3° C. below the freezing point, wherein step (ii) has a duration of from 5 to 90 minutes, preferably 10 to 60 minutes.

BEVERAGE POWDER- AND FILLER-CONTAINING CAPSULE, IN PARTICULAR FOR PREPARING BREWED COFFEE

A capsule for the preparation of a beverage from beverage powder, in particular of coffee from ground coffee, by introduction of water into the capsule comprises a pellet composed of a powder mixture, wherein the pellet is sheathed with at least one coating layer comprising a crosslinked polysaccharide, wherein the powder mixture of the pellet contains i) a polysaccharide-comprising powder having a first average particle size A and ii) a) a polysaccharide-comprising powder having a second average particle size B different from the first average particle size A and/or b) a filler having an average particle size C different from the first average particle size A or identical to the first average particle size A. 1. A capsule for the preparation of a beverage made from beverage powder by introduction of water into the capsule , wherein the capsule comprises a pellet composed of a powder mixture and the pellet is sheathed with at least one coating layer comprising a crosslinked polysaccharide , wherein the powder mixture of the pellet contains i) a polysaccharide-comprising powder having a first average particle size A and ii) a) a polysaccharide-comprising powder having a second average particle size B different from the first average particle size A , and/or b) a filler having an average particle size C different from the first average particle size A or identical to the first average particle size A.2. The capsule according to claim 1 , wherein the powder mixture of the pellet of the capsule contains a polysaccharide-comprising powder having a first average particle size A and ii) a filler having an average particle size C identical to the first average particle size A.3. The capsule according to claim 2 , wherein the first average particle size A is 0.01 up to less than 0.5 mm.4. The capsule according to claim 1 , wherein the powder mixture of the pellet of the capsule contains a polysaccharide-comprising powder having a first average particle size A and ii) a) a ...

EFFERVESCENT COFFEE BEVERAGE

A coffee product is produced in the form of an effervescent tablet, typically in the shape of roasted coffee beans. The end-product, once the tablet is added to water, is an instant coffee having the aroma, flavor and taste of freshly brewed coffee, such as Arabica or Robusta coffee. The product will appeal to all senses—auditory, olfactory and have the visual effects of an effervescent tablet that can be made hot or cold. The product is convenient, easily accessible and done without the use of any machinery, apparatus or even electricity. This coffee product will create a new culture in the way people drink coffee nationally and globally. 1. An effervescent coffee product comprising:a coffee extract; andan effervescent couple, whereinthe coffee extract and effervescent couple are combined into a tablet form.2. The effervescent coffee product of claim 1 , wherein the tablet form is shaped as a coffee bean.3. The effervescent coffee product of claim 1 , wherein the coffee extract is freeze-dried.4. The effervescent coffee product of claim 1 , wherein the coffee extract and effervescent couple are pulverized below 1 claim 1 ,000 microns and above 35 microns.5. The effervescent coffee product of claim 1 , wherein the effervescent couple is formed from an organic acid and a base.6. The effervescent coffee product of claim 5 , wherein the organic acid includes at least one of tartaric acid and citric acid.7. The effervescent coffee product of claim 5 , wherein the base is sodium bicarbonate.8. The effervescent coffee product of claim 1 , further comprising at least one of a sweetener and a solid creamer.9. A method of providing a coffee beverage to a user comprising:dissolving an effervescent coffee product in water, the effervescent coffee product comprising a coffee extract and an effervescent couple, wherein the coffee extract and effervescent couple are combined into a tablet form.10. The method of claim 9 , further comprising shaping the tablet form in the shape of ...

ENERGY RECOVERY IN A FREEZE-DRYING SYSTEM

Disclosed herein are embodiments of an energy recovery system for a freeze-drying system. In some embodiments, the freeze-drying system includes a freeze dryer chamber having one or more shelves disposed therein; a refrigeration system comprising a refrigerant condenser; a heat exchanger; a first fluid line to thermally couple the refrigerant condenser to the heat exchanger; and a second fluid line to thermally couple the one or more shelves to the heat exchanger. 1. A freeze-drying system comprising:a freeze dryer chamber having one or more shelves disposed therein; a refrigeration system comprising a refrigerant condenser;a heat exchanger;a first fluid line to thermally couple the refrigerant condenser to the heat exchanger; anda second fluid line to thermally couple the one or more shelves to the heat exchanger.2. The freeze-drying system of claim 1 , wherein the first fluid line defines a first fluid flow path between the refrigerant condenser and the heat exchanger.3. The freeze-drying system of claim 2 , wherein the second fluid line comprises a first valve and a second valve.4. The freeze-drying system of claim 3 , wherein the second fluid line defines a second fluid flow path from the one or more shelves to the heat exchanger when the first valve is open and when the second valve is closed.5. The freeze-drying system of claim 4 , wherein the first fluid line and the second fluid line facilitate heat transfer between a heat exchanger of the refrigerant condenser and the one or more shelves when fluid flows through the first fluid flow path and through second fluid flow path.6. The freeze-drying system of claim 4 , wherein the first fluid line defines a second fluid flow path that bypasses the heat exchanger when the first valve is closed and when the second valve is open.7. The freeze-drying system of claim 4 , further comprising:a flow controller, wherein the flow controller is to regulate fluid flow through the first fluid line and the second fluid line.8. ...

MULTIPLE COMPARTMENT CONTAINERS FOR MIXED DRINKS

A mixed drink glass in which a shot glass affixed to the bottom of a mixing glass, wherein the volume of the mixing glass is larger than the volume of the shot glass. 1. A mixed drink glass comprising a shot glass affixed to the bottom of a mixing glass , wherein the volume of the mixing glass is larger than the volume of the shot glass.2. The mixed drink glass of claim 1 , wherein the shot glass contains a liquid and the shot glass is sealed with a removable cover.3. The mixed drink glass of claim 2 , wherein the removable cover of said shot glass comprises an integral pull tab extending upwardly toward the rim of said mixing glass.4. The mixed drink glass of claim 2 , wherein the mixing glass is sealed with a removable cover.5. The mixed drink glass of claim 1 , wherein the mixing glass is sealed with a removable cover.6. The mixed drink glass of claim 5 , wherein the removable cover is a screw cap.7. The mixed drink glass of claim 2 , wherein the liquid comprises ethanol.8. The mixed drink glass of claim 1 , wherein the mixing glass is a cup for holding a hot beverage.9. The mixed drink glass of claim 8 , wherein the cup is a coffee mug.10. A kit comprising the mixed drink glass of claim 7 , and a separate sealed container holding a mixer to be combined with the liquid comprising ethanol.11. A kit comprising the mixed drink glass of claim 8 , and a package containing instant claim 8 , ground or whole bean coffee to be brewed and then combined with the liquid comprising ethanol. The present invention provides a shot glass in a drinking glass that is disposable or for permanent use. The drinking glass has a lid or a cover and can be insulated or non-insulated.A mixed drink is a beverage in which two or more ingredients are mixed. Some mixed drinks contain liquor, i.e., defined herein as an ethanol or ethyl alcohol-containing liquid. Examples of alcohol-mixed drinks include gin and tonic, vodka and orange juice, and rum and cola, to name a few. The non-alcoholic ...

Edible Product Comprising Reconstituted Plant Material

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product. 1. An edible product , the product comprising a layer of a fibrous plant product and a plant extract applied to the layer of the fibrous plant product.2. The product of claim 1 , wherein the fibrous plant product comprises substances from one or more specific parts of one or more plants.3. The product of claim 1 , wherein the plant extract comprises substances from one or more specific parts of one or more plants.4. The product of claim 1 , wherein the fibrous plant product comprises substances from one or more specific parts of one or more plants or the plant extract comprises substances from one or more specific parts of one or more plants or a combination thereof claim 1 , and wherein the plant is plants are selected from one or more of the group consisting of herbs claim 1 , medicinal plants claim 1 , tea claim 1 , vegetables claim 1 , or spices.5AbelmoschusAbiesAbroma augusta, AcaciaAcalypha indica, Acanthus mollis, AcerAchilleaAchyranthes bidentata, Acmella oleracea, Acorus calamus, ActaeaActinidiaAdansonia digitata, AdiantumAdoxa moschatellina, Aegopodium podagraria, AesculusAframomumAgathosmaAgaveAgrimoniaAjugaAlaria esculenta, AlbiziaAlcea rosea, Alchemilla vulgaris, Aletris farinosa, AlismaAlliaria petiolata, AlliumAlnusAloeAloysia citriodora, AlpiniaAlthaea officinalis, AmaranthusAmmi visnaga, Amomum villosum, Amorphophallus konjac, Amyris balsamifera, Anacardium occidentale, Ananas comosus, Andrographis paniculata, Anemarrhena asphodeloides, AngelicaAngostura trifoliata, Aniba rosaeodora, ...

Method for extracting coffee aromatic components and aromatized powder soluble coffee containing coffee aromatic components (variants)

FIELD: food industry. SUBSTANCE: the method has been suggested to extract aromatic components out of ground coffee in the course of which ground coffee should be placed into the mixer, then it should be moisturized, heated and affected with decreased pressure to obtain the gas that contains aromatic components. In the course of heating coffee should be mixed up. One should obtain about 40-95% aromatic components being the constituents of ground coffee out of the gas containing aromatic components. Aromatic components obtained could be added to concentrated coffee extract before its drying. The powder coffee obtained is of considerably increased and improved aroma and taste and, in particular, it has got higher content of beta-myrcene and limonene in prepared coffee drink. EFFECT: higher efficiency. 4 ex, 4 tbl ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2 259 758 (13) C2 A 23 F 5/48, 5/36 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2002107325/13, 21.08.2000 (24) Äàòà íà÷àëà äåéñòâè ïàòåíòà: 21.08.2000 (72) Àâòîð(û): ÔÓÐÐÅÐ Ìàðê (CH), ÃÐÅÒ× Êàòåðèíå (CH) (30) Ïðèîðèòåò: 23.08.1999 EP 99116494.8 26.06.2000 EP 00113472.5 (73) Ïàòåíòîîáëàäàòåëü(ëè): ÑÎÑÜÅÒÅ ÄÅ ÏÐÎÄÞÈ ÍÅÑÒËÅ Ñ.À. (CH) R U (43) Äàòà ïóáëèêàöèè çà âêè: 10.02.2005 (45) Îïóáëèêîâàíî: 10.09.2005 Áþë. ¹ 25 2 2 5 9 7 5 8 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: RU 2120952 C1, 27.10.1998. RU 2080076 C1, 27.05.1997. US 4100306, 11.07.1978. US 3535118, 20.10.1970. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 25.03.2002 2 2 5 9 7 5 8 R U (87) Ïóáëèêàöè PCT: WO 01/13735 (01.03.2001) C 2 C 2 (86) Çà âêà PCT: EP 00/08203 (21.08.2000) Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë. Èëüèíêà, 5/2, ÎÎÎ "Ñîþçïàòåíò", Í.Í.Âûñîöêîé (54) ÑÏÎÑÎÁ ÈÇÂËÅ×ÅÍÈß ÀÐÎÌÀÒÈ×ÅÑÊÈÕ ÊÎÌÏÎÍÅÍÒΠÊÎÔÅ È ÀÐÎÌÀÒÈÇÈÐÎÂÀÍÍÛÉ ÏÎÐÎØÊÎÂÛÉ ÐÀÑÒÂÎÐÈÌÛÉ ÊÎÔÅ, ÑÎÄÅÐÆÀÙÈÉ ÀÐÎÌÀÒÈ×ÅÑÊÈÅ ÊÎÌÏÎÍÅÍÒÛ ÊÎÔÅ (ÂÀÐÈÀÍÒÛ) (57) Ðåôåðàò: Ïðåäëîæåí ñïîñîá ...

Soluble espresso coffee

SOLUBLE INSTANT COFFEE AND PROCESS FOR PREPARATION

The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract. 1. A dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.2. The dried coffee powder of claim 1 , wherein the process comprises the steps of:(i) extracting coffee solids from roasted and ground coffee beans using water at a temperature of between 0 and 140° C. to obtain a coffee extract;(ii) filtering the first coffee extract using a selectively-permeable membrane to reduce the concentration of low molecular weight components, wherein low molecular weight coffee solids that pass through the filter form a permeate and high molecular weight coffee solids that are retained by the filter form a retentate; and(iii) drying the retentate to form a dried coffee powder.3. The dried coffee powder of claim 1 , wherein the dried coffee powder comprises a ratio of the concentration of high molecular weight components to the concentration of low molecular weight components as defined by the SEC technique is at least 5.4. A capsule suitable for a beverage dispensing system claim 1 , the capsule comprising the dried coffee powder of . The present application is a divisional of U.S. patent application Ser. No. 15/775,540 filed May 11, 2018, which is a National Stage of International Application No. PCT/EP2016/076121 filed Oct. 28, 2016, which claims priority to U.S. Provisional Patent Application No. 62/255,202 filed Nov. 13, 2015, the entire contents of which are incorporated herein by reference.The present invention relates to soluble instant coffee and processes for its preparation. In particular, the invention relates to ...

Coffee product

Coffee product

制备可溶咖啡粉末的方法

本发明涉及制备冷冻干燥可溶咖啡粉末的方法，所述冷冻干燥可溶咖啡粉末溶解于水时会产生泡沫。所述方法涉及：部分地融化颗粒型冷冻咖啡提取物的表面并且将其与喷雾干燥的多孔咖啡粉末混合，其中所述喷雾干燥的多孔粉末颗粒粘附于所述颗粒型冷冻咖啡提取物颗粒的所述表面；以及对所述颗粒进行冷冻干燥。

Coffee product

FIELD: food industry. SUBSTANCE: to obtain the coffee product, the method is carried out as follows. A liquid coffee extract is prepared. The liquid coffee extract is foamed and cooled to obtain an extract that retains the shape, enlarged in volume, having the light and airy texture. It is moulded at the temperature of -8 to -12°C, and freeze drying is carried out. The liquid coffee extract contains from 30 to 60% of solid coffee components, as well as from 1 to 50% of the total weight of solid coffee components of roasted finely-ground coffee. The coffee product calculated per serving for preparing the coffee beverage contains instant coffee and from 1 to 25 wt % of roasted finely-ground coffee by weight of the coffee product, has the weight of 0.3 to 5 g and the density of not more than 0.9 g/cm 3 . The method of preparing the coffee beverage comprises bringing one or more coffee products into contact with an aqueous beverage medium. EFFECT: group of inventions allows to obtain a coffee product not of a brittle structure, of a volumetric form, having fast solubility, with the taste and the appearance of a real coffee beverage when it is dissolved. 14 cl, 10 dwg, 1 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 625 009 C1 (51) МПК A23F 5/24 (2006.01) A23F 5/32 (2006.01) A23L 3/36 (2006.01) A23P 30/10 (2016.01) A23P 30/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2015149280, 19.06.2014 (24) Дата начала отсчета срока действия патента: 19.06.2014 (72) Автор(ы): ПЕННЕР Эми Л. (GB) (73) Патентообладатель(и): Конинклейке Дауве Эгбертс Б.В. (NL) Дата регистрации: (56) Список документов, цитированных в отчете о поиске: EP1815750 A1, 08.08.2007. Приоритет(ы): (30) Конвенционный приоритет: GB2496265 A, 08.05.2013. GB2394163 A, 21.04.2004. RU2370048 C2, 20.10.2009. 24.06.2013 GB 1311188.5 2 6 2 5 0 0 9 (45) Опубликовано: 11.07.2017 Бюл. № 20 (85) Дата начала рассмотрения заявки PCT на ...

Instant coffee with dutch coffee, and manufacturing method thereof

The present invention relates to an instant coffee using Dutch coffee and a manufacturing method thereof. More specifically, a Dutch coffee liquid, made of fermented coffee beans, is mixed with rice powder, and then, the mixture is dried and ground to make Dutch coffee powder, and then, the Dutch coffee powder is mixed with powder or crystal type xylitol, oligosaccharide, fructose, vitamin C, brown rice, and a cudranic triloba extract to make an instant coffee. As such, the instant coffee has an excellent aftertaste with high oral solubility and an excellent flavor while maintaining the unique flavor of Dutch coffee as well as improving convenience through easy storage and portability.

Method of producing soluble coffee powder

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Porous spray-dried instant coffee powder having a porosity of at least 55 % is prepared. Granulated frozen coffee extract is prepared. Granulated frozen coffee extract is heated to partially melt the surface of the powder. Porous spray-dried coffee powder is mixed with the heated granulated frozen coffee extract to obtain particles of the frozen coffee extract coated with particles of the porous spray-dried coffee powder. Weight ratio of porous spray-dried coffee powder and heated granulated frozen coffee extract at the mixing step ranges from about 66:33 to about 20:80. Particles of the coated frozen coffee extract are freeze-dried.EFFECT: invention provides a product that is a specially developed microstructure for providing foam, the obtained granule has an appearance with a larger rough surface compared to a typical glassy smooth surface of freeze-dried granules.10 cl, 2 dwg, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 683 553 C2 (51) МПК A23F 5/32 (2006.01) A23F 5/24 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23F 5/32 (2019.02); A23F 5/24 (2019.02) (21)(22) Заявка: 2016130282, 08.12.2014 (24) Дата начала отсчета срока действия патента: Дата регистрации: (73) Патентообладатель(и): НЕСТЕК С.А. (CH) 28.03.2019 (56) Список документов, цитированных в отчете о поиске: US 3565635 A, 23.02.1971. EP 23.12.2013 US 61/920,146 (43) Дата публикации заявки: 30.01.2018 Бюл. № 4 (45) Опубликовано: 28.03.2019 Бюл. № 10 2100514 A1, 16.09.2009. US 3660108 A, 02.05.1972. ГИНЗБУРГ А.С. и др. Состояние и пути развития технологии производства быстрорастворимого кофе, обзор, Москва, ЦНИИТЭИПпищепром, 1971, с.13-14, 19-22. (86) Заявка PCT: C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 25.07.2016 EP 2014/076929 (08.12.2014) (87) Публикация заявки PCT: 2 6 8 3 5 5 3 WO 2015/096972 (02.07.2015) R U 2 6 8 3 5 5 3 Приоритет(ы): ...

Instant product

FIELD: food industry. SUBSTANCE: invention relates formed instant pieces which are produced out of instant compound by method with following stages: a) Preparation of instant compound, it can be in powder, granulae or grainy, b) Forming of instant compound with water content from 0.01 till 40 wt % (according to the main weight) and c) Drying of formed instant compound in vacuum. Instant compound contains isomaltose. Instant compound is mixed on a) stage and, if needed, divided into portions before, during or after mixing. EFFECT: this allows to simplify dosing of ready-made product while producing beverage out of it. 30 cl, 4 tbl, 12 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 370 048 (13) C2 (51) МПК A23F A23F 3/32 5/38 (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2007142175/13, 10.04.2006 (24) Дата начала отсчета срока действия патента: 10.04.2006 (73) Патентообладатель(и): КЕМЕ ФУД ИНДЖИНИРИНГ АГ (CH), ЗЮДЦУКЕР АКЦИЕНГЕЗЕЛЛЬШАФТ МАННХАЙМ/ОКСЕНФУРТ (DE) (43) Дата публикации заявки: 27.05.2009 2 3 7 0 0 4 8 (45) Опубликовано: 20.10.2009 Бюл. № 29 (56) Список документов, цитированных в отчете о поиске: US 2003044505 А1, 06.03.2003. GB 1040267 А, 24.08.1966. DE 1949624 А1, 03.04.1970. 2 3 7 0 0 4 8 R U (86) Заявка PCT: EP 2006/003253 (10.04.2006) C 2 C 2 (85) Дата перевода заявки PCT на национальную фазу: 15.11.2007 (87) Публикация PCT: WO 2006/108592 (19.10.2006) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. С.А.Дорофееву, рег.№ 146 (54) БЫСТРОРАСТВОРИМЫЙ ПРОДУКТ (57) Реферат: Изобретение касается отформованных быстрорастворимых кусков, которые изготавливаются из быстрорастворимого состава, полученного способом, имеющим этапы: а) подготовка быстрорастворимого состава, причем быстрорастворимый состав является порошкообразным, гранулированным или зернистым, b) формование быстрорастворимого ...

Food

Method of powdered coffee drink production

FIELD: food industry. SUBSTANCE: invention relates to the coffee industry. To produce a powdered coffee beverage, the method is implemented as follows. Performing aromatic substance distillation from fried and ground coffee beans and/or coffee extract with the help of gas and/or steam. Performing extraction of fried and ground coffee beans with the help of an aqueous liquid to produce an aqueous coffee extract. Preparing an aqueous composition containing, in terms of dry substance weight, at least 5 % of coffee dry substance extracted at the previous stage, and in terms of dry substance weight of at least 5 % of compounds obtained not from coffee and selected from fat and protein. Coffee aroma substance obtained at the distillation step is added to the obtained aqueous composition. Aqueous composition is dried. EFFECT: invention ensures coffee aroma substance stability (prevention of undesirable after-taste, avoiding aromatic component decomposition) and intensified aroma release in the product. 14 cl, 3 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 709 654 C2 (51) МПК A23F 5/40 (2006.01) A23F 5/48 (2006.01) A23F 5/26 (2006.01) A23F 5/28 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23F 5/40 (2019.08); A23F 5/48 (2019.08); A23F 5/26 (2019.08); A23F 5/28 (2019.08) (21)(22) Заявка: 2016118145, 07.10.2014 (24) Дата начала отсчета срока действия патента: Дата регистрации: 19.12.2019 11.10.2013 EP 13188249.0 (43) Дата публикации заявки: 16.11.2017 Бюл. № 32 (45) Опубликовано: 19.12.2019 Бюл. № 35 (56) Список документов, цитированных в отчете о поиске: RU 2216194 C2, 20.11.2003. US 4857351 A1, 15.08.1989. RU 2354125 C2, 10.05.2009. US 6758130 B2, 06.07.2004. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.05.2016 2 7 0 9 6 5 4 (73) Патентообладатель(и): СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: R U 07.10.2014 (72) Автор(ы): ДЭНЗЕР-АЛЛОНКЛЬ Мартин (FR ...

Process and product