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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 3482. Отображено 100.
02-02-2012 дата публикации

Coffee process

Номер: US20120027900A1
Автор: Roland Laux, Tilo Huhn
Принадлежит: Zuercher Hochschule fur Angewandte Wissenschaften Grueental

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.

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Номер записи: 1
29-03-2012 дата публикации

Method Of Obtaining Antioxidant From Roasted Coffee Beans, The Antioxidant Thus Obtained, And Food Containing The Same

Номер: US20120076907A1
Автор: Kazuto Ozaki, Shigeyoshi Fujii
Принадлежит: Individual

An antioxidant originating in coffee beans is provided. A method which comprises contacting a water extract of roasted coffee or an aqueous solution of the extract with an adsorbent and then eluting an antioxidant adsorbed by the adsorbent with an organic solvent or an aqueous organic solvent.

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Номер записи: 2
12-04-2012 дата публикации

Compounds that inhibit (block) bitter taste in composition and use thereof

Номер: US20120088796A1
Автор: Catherine Tachdjian, Donald S. Karanewsky, Joseph R. FOTSING, Melissa Arellano
Принадлежит: Senomyx Inc

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

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Номер записи: 3
29-11-2012 дата публикации

Coffee And Creamer Composition

Номер: US20120301592A1
Автор: Dean A. Lippold, Martin Scholz, Satwinder S. Panesar
Принадлежит: Kraft Foods R&D Inc USA

A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.

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Номер записи: 4
17-01-2013 дата публикации

Coffee bags specific for coffee makers delay brew function

Номер: US20130017302A1
Автор: Jake A. Todd
Принадлежит: Individual

Methods are disclosed for bags of coffee, specifically designed for coffee machines delay brew function.

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Номер записи: 5
25-04-2013 дата публикации

Coffee extract comprising a multivalent ion

Номер: US20130101705A1
Автор: Alexander A. Sher, Deepak Sahai, Paul Lietke
Принадлежит: Nestec SA

The present invention relates to a coffee extract with improved foaming properties, which comprises a multivalent ion ant to methods of producing a coffee extract of the invention and uses thereof.

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Номер записи: 6
06-06-2013 дата публикации

Beverage cartridge

Номер: US20130142915A1
Автор: Ian Denis Fisk, Sian Henson, Tulay Massey
Принадлежит: Individual

The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water-impermeable materials and comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the aqueous medium and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients includes one or more discrete edible components which are substantially insoluble in the aqueous medium and which, in use, are dispensed from the cartridge with the beverage.

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Номер записи: 7
08-08-2013 дата публикации

INSTANT POWDER FORM TURKISH COFFEE MIXTURE NOT REQUIRING COOKING AND ITS PRODUCTION METHOD

Номер: US20130202768A1
Автор: Harbalioglu Hakki
Принадлежит: SHEMS GIDA SANAY VE TICARET LIMITED SIRKETI

The invention relates to Turkish coffee, which is a well known and traditional drink in the food sector. The present invention particularly relates to the method of obtaining ready-made Turkish coffee without using traditional preparing method and by only adding hot water in homes, offices, cafes, restaurants, hotels, and air-sea-land journeys, and relates to the Turkish coffee product obtained by using this method. 1. A method of preparing Turkish coffee mixture in instant powder form not requiring cooking in the food sector , characterized in that it comprises the operation steps of:roasting of Arabica or Robusta coffee beans,blending of coffee beans with foaming agent just after the ending of roasting operation,resting of this blend for 10-30 minutes, grinding of the rested blend,re-grinding of the grinded mixture for about 10 seconds in the grinding mixer,mixing of the grinded mixture for about 5 seconds in another mixer,addition of foaming agent, powder coffee aroma, and thickener into the obtained mixture,mixing of this mixture in the mixer for about 10 seconds, andpackaging of the mixture.2. Method for preparing Turkish coffee mixture in instant powder form according to claim 1 , characterized in that it comprises the operation step of blending the coffee bean with stabilizer claim 1 , skimmed milk powder claim 1 , milk protein claim 1 , vegetable oil emulsifier claim 1 , and foaming agent comprising glucose just after the ending of roasting operation.3. Method for preparing Turkish coffee mixture in instant powder form according to claim 1 , characterized in that it comprises the operation step of addition of Quillaja extract as the foaming agent after the grinding operation.4. Method for preparing Turkish coffee mixture in instant powder form according to claim 1 , characterized in that it comprises the operation step of addition of powder coffee aroma made of Arabica (coffee Arabica) or Robusta (coffee canephora) bean or any combination of these.5. Method ...

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Номер записи: 8
03-10-2013 дата публикации

BEVERAGES WITH ENHANCED FLAVORS AND AROMAS AND METHOD OF MAKING SAME

Номер: US20130260004A1
Автор: Da Cruz J. Marcio, Robinson Urano A.
Принадлежит:

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma. 1. A soluble coffee product , comprising:a dry coffee extract component; anda pulverized coffee component,wherein the pulverized coffee component has not been extracted, andwherein the pulverized coffee component is added to the dry coffee extract component before and after the dry coffee extract component is dried.2. (canceled)3. The soluble coffee product of claim 1 , wherein the dry coffee extract component comprises from about 70% to about 90% of the soluble coffee product and claim 1 , wherein the pulverized coffee component comprises from about 10% to about 30% of the soluble coffee product.4. The soluble coffee product of claim 1 , wherein the dry coffee extract component comprises from about 70% to about 99.9% of the soluble coffee product and claim 1 , wherein the pulverized coffee component comprises from about 0.1% to about 30% of the soluble coffee product.5. The soluble coffee product of claim 1 , wherein the pulverized coffee component has a mean particle size of about 350 microns or less.6. The soluble coffee product of claim 1 , wherein the pulverized coffee component has a median particle size of about 350 microns or less.7. The soluble coffee product of claim 1 , further comprising an additive selected from the group consisting of coffee oils claim 1 , non-coffee oils claim 1 , non-coffee aromas claim 1 , and coffee aromas.8. The soluble coffee product of claim 1 , further comprising at least one selected from the group consisting of coffee components claim 1 , nutritional supplements claim 1 , flavoring components and herbal components.9. The soluble coffee product of claim 1 , further comprising at least one selected from the group consisting of coffee extract claim 1 , ...

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Номер записи: 9
26-12-2013 дата публикации

IDENTIFICATION OF HUMAN T2R RECEPTORS THAT RESPOND TO BITTER COMPOUNDS THAT ELICIT THE BITTER TASTE IN COMPOSITIONS, AND THE USE THEREOF IN ASSAYS TO IDENTIFY COMPOUNDS THAT INHIBIT (BLOCK) BITTER TASTE IN COMPOSITIONS AND USE THEREOF

Номер: US20130345222A1
Автор: Arellano Melissa, Fotsing Joseph R., Karanewsky Donald S., Tachdjian Catherine
Принадлежит:

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals. 7. A method of reducing or alleviating bitter taste comprising adding at least one compound according to or an analog thereof to a composition for ingestion by humans or animals at a concentration effective to alleviate or reduce the bitter taste associated with the composition.8. The method of claim 7 , wherein the concentration of the at least one compound is from about 0.1 ppm to about 100 ppm.9. The method of claim 7 , wherein the concentration of the at least one compound is from about 1 ppm to about 25 ppm.10. The method of claim 7 , wherein the composition is a food claim 7 , beverage claim 7 , or medicament.11. The method of claim 7 , wherein the composition contains bitter compounds that activate one or more of hT2R3 claim 7 , 7 claim 7 , 10 claim 7 , 14 claim 7 , 16 claim 7 , 44 claim 7 , 51 claim 7 , 55 claim 7 , 61 claim 7 , 63 claim 7 , 65 claim 7 , 71 and/or hT2R5 claim 7 , 9 claim 7 , 13 claim 7 , 54 claim 7 , 67 claim 7 , and 75.12. The method of claim 7 , wherein the composition contains at least one bitter compound that activates multiple bitter receptors or which has an undetermined bitter receptor specificity.13. The method of claim 7 , wherein the composition is a coffee or coffee flavored composition.14. The method of claim 13 , wherein the composition comprises at least 2 ...

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Номер записи: 10
06-03-2014 дата публикации

Coffee-Derived Surfactants

Номер: US20140065282A1
Автор: Bradbury Allan, Gaonkar Anilkumar G., Wragg Anthony, Zeller Bary Lyn
Принадлежит: Intercontinental Great Brands LLC

Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products. 110.-. (canceled)11. A method of producing coffee-derived surfactants , said method comprising(1) reacting a coffee material and a sugar in a solvent in the presence of an alkaline transesterification catalyst for a time and at a temperature effective to prepare a coffee-derived surfactant-containing reaction mixture by transesterification reactions;(2) removing the solvent from the coffee-derived surfactant-containing reaction mixture to provide a coffee-derived surfactant-containing solid residue;(3) removing the alkaline transesterification catalyst from the coffee-derived surfactant-containing solid residue to obtain the coffee-derived surfactants,wherein the sugar is a monosaccharide, a disaccharide, or a mixture thereof; wherein the sugar is non-reducing or reducing; and wherein, if the sugar is reducing, the sugar is treated prior to step (1) to block reducing groups therein.12. The method of claim 11 , wherein step (1) is carried out at about 130 to about 170° C. for about 4 to about 10 hours.13. The method of claim 12 , wherein the coffee material is selected from the group consisting of roast and ground coffee claim 12 , coffee oil claim 12 , spent coffee ground claim 12 , spent coffee oil claim 12 , coffee aqueous extract claim 12 , green coffee bean extract claim 12 , and mixtures thereof.14. The method of claim 13 , wherein the coffee material is coffee oil.15. The method of claim 13 , wherein the sugar is selected from the group consisting of mannose claim 13 , glucose claim 13 , fructose claim 13 , galactose claim 13 , sucrose claim 13 , lactose claim 13 , maltose claim 13 , trehalose claim 13 , cellobiose claim 13 , and mixtures thereof.16. The method of claim 14 , wherein the sugar is selected from the ...

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Номер записи: 11
06-01-2022 дата публикации

LIQUID CREAMER

Номер: US20220000134A1
Автор: Aldape Farias Guadalupe Del Camen, Fu Jun-Tse Ray, Ramiez Pavon Patricia, Sher Alexander A.
Принадлежит:

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, pectin, calcium, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer. 1. Liquid creamer comprising casein based protein , phospholipids , pectin , calcium , bicarbonate , citrate and oil wherein:the casein based protein is present at a level between 0.45 and 1.55%;the phospholipids are present at a level between 0.1 and 0.7%;the pectin is present at a level between 0.05 and 0.2%;the calcium is present at a level between 0.025 and 0.075%;the bicarbonate is present at a level between 0.07 and 0.15%;the citrate is present at a level between 0.12 and 0.24%; andthe oil is present at a level between 6 and 16%;all percentages being as a weight percentage of the liquid creamer.2. A liquid creamer according to wherein the casein based protein is selected from the group consisting of caseinates claim 1 , micellar casein and combinations of these.3. A liquid creamer according to which contains less than 0.001 wt. % monoacylglycerols claim 1 , diacylglycerols and diacetylated tartaric acid esters of monoglycerides.4. A liquid creamer according to which contains less than 0.001 wt. % phosphate salts.5. A liquid creamer according to which contains less than 0.001 wt. % polysaccharides other than pectin.6. A liquid creamer according to wherein the pectin is a low methoxy pectin.7. A liquid creamer according to wherein the phospholipids are comprised within sunflower lecithin or rapeseed lecithin.8. A liquid creamer according to wherein the oil is selected from the group consisting of coconut oil claim 1 , high oleic canola oil claim 1 , high oleic sunflower oil claim 1 , high oleic soybean oil claim 1 , high oleic safflower oil and combinations of these.9. A liquid creamer according to comprising a ...

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Номер записи: 12
06-01-2022 дата публикации

Mouth-coating feel enhancer

Номер: US20220000157A1
Автор: Kazuhiro Sakamoto, Mami Suzuki, Montonaka KURODA, Seiichi Sato, Yuki Toho
Принадлежит: Ajinomoto Co Inc

Mouth-coating feel enhancers containing a heated substance of the following (A) and/or a heated substance of the following (B), or at least one compound selected from compound group (C) described in the present specification:(A) (A1) a compound represented by the formula (I):wherein each symbol is as defined in the present specification, and(A2) at least one selected from the group consisting of an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, an aliphatic alcohol having 3 to 12 carbon atoms, and a substance that produces at least one of these compounds by heating(B) at least one compound selected from the group consisting of β-caryophyllene and a β-caryophyllene analogous compound are effective as mouth-coating feel enhancers and coffee-roasting sensation enhancers.

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Номер записи: 13
02-01-2020 дата публикации

DRIED HYDROGEL CO-GEL

Номер: US20200000114A1
Автор: Acquistapace Simone, Fellay Thierry, Pollien Philippe Rene, Wooster Timothy James
Принадлежит:

The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma. 1. Food grade powder providing controlled release of aroma , the food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above , a second biopolymer capable of forming a glassy matrix upon drying , wherein the aroma is encapsulated in the hydrogel co-gel.2. A food grade powder according to wherein the first biopolymer is selected from the group consisting of carrageenan claim 1 , agar-agar claim 1 , pectin claim 1 , gellan gum and combinations of these.3. A food grade powder according to wherein the second biopolymer is selected from the group consisting of gelatin claim 1 , starch claim 1 , hydrolysed starch and combinations of these.4. A food grade powder according to wherein the first biopolymer is carrageenan and the second biopolymer is gelatin and wherein gelatin and carrageenan are the only biopolymers in the dried hydrogel co-gel.5. A food grade powder according to wherein the powder has a density of between 0.3 and 1.5 g/cm.6. A food grade powder according to wherein the powder contains between 100 ppb and 50 wt. % of the aroma on a dry basis.7. A food grade powder according to wherein polyunsaturated fats are encapsulated in the hydrogel co-gel.89-. (canceled)109. A food product according to claim wherein the food product is to be contacted ...

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Номер записи: 14
02-01-2020 дата публикации

FLAVORED MELT FORMULATION

Номер: US20200000133A1
Автор: Barbarite Carolyn
Принадлежит: Javamelts, Inc.

A flavored melt is provided. The flavored melt includes a baked sugar composition, wherein the baked sugar composition includes sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers. 1. A flavored melt , comprising: sugar;', 'water;', 'one or more natural or artificial flavorings; and', 'one or more bitter blockers., 'a baked sugar composition, the baked sugar composition including2. The flavored melt as recited in claim 1 , wherein the baked sugar composition is formed into a desired shape.3. The flavored melt as recited in claim 1 , wherein the sugar includes one or more sugars selected from the group consisting of baker's sugar; brown sugar; dark brown sugar; and caramel powder.4. The flavored melt as recited in claim 1 , wherein the one or more natural or artificial flavorings are selected from the group consisting of chocolate flavored powder claim 1 , cocoa powder; and vanilla flavor.5. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes food coloring.6. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes salt.7. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes sodium carboxymethylcellulose.8. A method for forming a flavored melt claim 1 , comprising: sugar;', 'water;', 'one or more natural or artificial flavorings; and', 'one or more bitter blockers;, 'blending a plurality of ingredients of a baked sugar composition, wherein the plurality of ingredients includesplacing the blended ingredients into an internal cavity of a mold;removing the blended ingredients from the mold, wherein the blended ingredients retain a shape of the internal cavity; andbaking the blended ingredients in the shape of the internal cavity, forming the flavored melt.9. The method as recited in claim 8 , wherein the sugar includes one or more sugars selected from the group consisting of: baker's sugar; brown sugar; dark ...

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Номер записи: 15
05-01-2017 дата публикации

LIQUID COFFEE BEVERAGE WITH IMPROVED AROMA

Номер: US20170000153A1
Автор: Borland Carol, Fu Xiaoping, Westfall Scott A.
Принадлежит:

The present invention relates to a liquid coffee beverage in a closed container with improved aroma having a high ration of high volatile coffee aroma compounds to low volatile coffee aroma compounds in the gaseous headspace, and a method of producing 1. A liquid coffee beverage in a closed container with a gaseous headspace , the gaseous headspace comprising a ratio of high volatile coffee aroma compounds to low volatile coffee aroma compounds of at least about 1.5 when measured at 25° C.; wherein high volatile coffee aroma compounds are compounds selected from the group consisting of methanethiol , dimethylsulfide , dimethyldisulfide , methylpropanal , 2-methylbutanal , 3-methylbutanal , 2-methyl-furan , N-methyl-pyrrole and combinations thereof; and wherein low volatile coffee aroma compounds are compounds selected from the group consisting of 2-ethyl-5-methylpyrazine , 2-ethyl-6-methylpyrazine , trimethylpyrazine , 2-ethyl-3 ,5-dimethylpyrazine , 2-ethyl-3 ,6-dimethylpyrazine , 2 ,3 -diethyl-5-methylpyrazine , pyridine , furfural , furfurylalcohol , 5-methylfurfural , guaiacol , ethylguaiacol , vinylguaiacol , acetic acid and combinations thereof.2. A liquid coffee beverage according to claim 1 , wherein the gaseous headspace comprising a ratio of high volatile coffee aroma compounds to low volatile coffee aroma compounds of at least about 2 when measured at about 25° C.3. A liquid coffee beverage according to any of claim 1 , wherein the gaseous headspace comprising a ratio of high volatile coffee aroma compounds to low volatile coffee aroma compounds of at least about 3 when measured at 25° C.4. A liquid coffee beverage according to claim 1 , wherein the liquid beverage comprises between about 0.1% and about 60% of coffee solids.5. A liquid coffee beverage according to claim 1 , wherein the liquid beverage comprises between about 0.1% and about 5% of coffee solids.6. A liquid coffee beverage according to claim 1 , wherein the liquid beverage comprises between ...

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Номер записи: 16
04-01-2018 дата публикации

Method of producing an aromatised food or beverage product

Номер: US20180000109A1
Автор: Pu-Sheng Cheng
Принадлежит: Nestec SA

The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

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Номер записи: 17
04-01-2018 дата публикации

BREW BASKET FOR AUTOMATED BEVERAGE BREWING APPARATUS

Номер: US20180000279A1
Автор: Anthony Joshua David, Close William Langr, Riley Justin Garrett, Scarsella Edward John
Принадлежит:

A siphon for use in a brew basket includes a first portion formed from a first material and a second portion formed from a second material. The first portion has a first passageway and an outlet. The first passageway is fluidly coupled to said outlet. The second portion has a second passageway and is removably coupled to the first portion. The first passageway and said second passageway form a flow path extending from an interior of the brew basket to the outlet. 1. A siphon for use in a brew basket comprising:a first portion formed from a first material, said first portion having a first passageway and an outlet, said first passageway being fluidly coupled to said outlet; anda second portion formed from a second material, said second portion having a second passageway and being removably coupled to said first portion such that said first passageway and said second passageway form a flow path extending from an interior of the brew basket to said outlet.2. The siphon according to claim 1 , wherein said second portion includes an inlet portion and an outlet portion connected by a bend.3. The siphon according to claim 2 , wherein said inlet portion is arranged at an angle to said outlet portion.4. The siphon according to claim 3 , wherein said angle is between about 15° and 75°.5. The siphon according to claim 1 , wherein said first portion is integrally formed with said brew basket.6. The siphon according to claim 1 , wherein said first passageway extends generally vertically.7. The siphon according to claim 1 , wherein said second portion is in an overlapping arrangement with said first portion.8. The siphon according to claim 1 , wherein said second portion is removably coupled to an end of said first portion claim 1 , opposite said outlet.9. The siphon according to claim 1 , wherein one of said first material and said second material is a rigid material and the other of said first material and said second material is a flexible material.10. The siphon according to ...

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Номер записи: 18
03-01-2019 дата публикации

METHOD FOR PRODUCING EXTRACTS CONTAINING HYDROXYCINNAMIC COMPOUNDS FROM VEGETABLE WASTE PRODUCTS

Номер: US20190000787A1
Автор: NOVEJARQUE CONDE José Antonio, PONS RAGA José Vicente
Принадлежит: HIDROXICINAMICS, S.L.

The invention relates to a method for producing an extract containing hydroxycinnamic acids, characterised in that the method uses one or more vegetable waste products from the production of vegetable food products as a raw material, and comprising the following steps: a) selecting at least one waste product from at least one specific vegetable; b) extracting the hydroxycinnamic acids present in the waste product; c) separating the main liquid phase containing the extracted compounds from the solids; d) clarifying the liquid phase produced in step c); and e) concentrating the clarified liquid phase. The invention also relates to the extract produced via this production method, and the formulations containing this extract. 1. A method for producing an extract comprising hydroxycinnamic acids , characterized in that the method uses as raw material one or more plant wastes from the production of plant-based food products , and comprises:a) selecting at least one waste product from at least one plant species,b) extracting the hydroxycinnamic acids present in the waste by means of a technique selected from the group consisting of washing, decoction, maceration, percolation and a combination of any of the above,c) separating the main liquid phase which comprises the compounds extracted from the solids with a size greater than 2 mm,d) clarifying the liquid phase obtained in stage c), ande) concentrating the clarified liquid phase.2. The method for producing an extract according to claim 1 , wherein the plant waste used as raw material comes from the industrial processing or use of plant-based products.3. The method for producing an extract according to claim 2 , wherein the plant waste used as raw material is selected from the group consisting of skins claim 2 , leaves claim 2 , stalks claim 2 , bracts claim 2 , pulp claim 2 , packagings and rejected product.4Cynara scolymusSolanum melongenaCoffea arabicaAristotelia chilensisPunica granatumMangifera indicaNicotiana tabacum ...

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Номер записи: 19
13-01-2022 дата публикации

EXTRACTION CELL

Номер: US20220007880A1
Автор: Murphy Kieran A., Rosenkrance Chelsea L.
Принадлежит:

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell. 1. A method of preparing an extract , the method comprising:loading extraction material into an extraction cell having a bottom portion and a top portion;introducing a first aliquot of extraction medium through the bottom portion of the extraction cell;expelling gas from the extraction cell through the top portion of the extraction cell;closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell;stopping the flow of extraction medium into the extraction cell;steeping the extraction material in the extraction medium under pressure to produce an extract; andintroducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.2. The method of claim 1 , wherein the extraction material comprises ground roasted coffee beans or loose leaf tea.3. The method of claim 2 , wherein the ground coffee beans have a mean diameter of between 1 mm and 2 mm.4. The method of claim 1 , wherein the extract ...

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Номер записи: 20
01-01-2015 дата публикации

METHOD FOR MAKING A TWO COMPONENT BEVERAGE AND ASSOCIATED TWO COMPARTMENT CONTAINER

Номер: US20150004283A1
Автор: Billig Jason, de Cleir Piaras Valdis, Doll Paul Edward, Leslie Stuart, Markoulis Shelley, Mohler Niketa, Sen Diya
Принадлежит:

A method is provided for forming a two component beverage using a container having two compartments, an upper compartment and a lower compartment, each containing a beverage ingredient, The upper compartment contains a first beverage ingredient, such as powdered milk, and the lower compartment contains a second beverage ingredient, such as instant coffee. The upper compartment can be stacked above the lower compartment such that access to the lower compartment is through the upper compartment. 1. A method of forming a two component beverage in a cup using a two compartment container , the method comprising:accessing an upper compartment of the two compartment container containing a first beverage ingredient;blocking access to a lower compartment of the two compartment container using the first beverage ingredient;emptying the first beverage ingredient from the two compartment container into the cup prior to accessing the lower compartment of the two compartment container containing a second beverage ingredient;combining a liquid with the first beverage ingredient in the cup to form a first beverage component;combining a liquid with the second beverage ingredient in the two compartment container to form a second beverage component; andpouring the second beverage component into the cup to combine with the first beverage component to form the two component beverage.2. The method of claim 1 , wherein the step of accessing an upper compartment of the two compartment container containing a first beverage ingredient further includes the step of removing an upper compartment lid from the container.3. The method of claim 2 , wherein the step of accessing the lower compartment of the two compartment container containing a second beverage ingredient further includes the step of first removing a lower compartment lid from the container.4. The method of claim 3 , wherein the step of combining a liquid with the second beverage ingredient in the two compartment container to form a ...

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Номер записи: 21
14-01-2016 дата публикации

METHOD OF PREPARING FLAVORED COFFEES USING REDUCED AMOUNT OF FLAVORANT

Номер: US20160007627A1
Автор: Breha, III Paul Jeffrey
Принадлежит:

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant. 1. A method of preparing a coffee beverage using reduced amount of flavorant , which comprises:(i) providing a first coffee composition comprising a colorant, a flavorant, and a roasted and ground coffee, wherein the amount of said colorant is C parts, and the amount of said flavorant is (F−ΔF) parts, based on 100 parts by weight of said roasted and ground coffee, and wherein C>0, (F−ΔF)>0, and (F×20.1%)≧ΔF>0;(ii) extracting the coffee composition with water to make a coffee brew; and(iii) mixing a whitening agent and a sweetener into the coffee brew to produce the coffee beverage;wherein the flavor perception of said coffee beverage is equivalent to the flavor perception of a coffee beverage produced from the same steps (i)-(iii) using a second coffee composition, which is the same as the first coffee composition except that C=0 and ΔF=0.2. The method according to claim 1 , wherein the amount of water used in step (ii) is 20-30 ml per gram of the coffee composition.3. The method according to claim 1 , wherein the temperature of water used in step (ii) is from about 185° F. to about 205° F.4. The method according to claim 1 , wherein step (ii) is executed with an Automatic Drip Coffee (ADC) Maker.5. The method according to claim 1 , wherein C=1.0-3.0.6. The method according to claim 1 , wherein the colorant comprises FD&C Red 40.7. The method according to claim 1 , wherein F=2.0-4.0.8. The method according to claim 1 , wherein (F×20.1%)≧ΔF≧(F×13.0%).9. The method according to claim 1 , wherein the ...

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Номер записи: 22
11-01-2018 дата публикации

PLANT SEED BASED COMPOSITIONS AND USES THEREOF

Номер: US20180007935A1
Автор: Fries Lennart, Gehin-Delval Cecile, LESER MARTIN, Niederreter Gerhard, Palzer Stephan, Reh Christoph
Принадлежит:

The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers. 1. A process for providing a plant seed based composition , the process comprising a first mixing step to obtain a first composition and a second mixing step to obtain a second composition;whereina) mixing in a first mixing step an oil component with plant seed and grinding the plant seed in oil thereby providing a first composition comprising micronized plant seeds incorporated in the oil component, wherein the oil is selected from the group consisting of palm kernel oil, canola oil, soy bean oil, sunflower oil, safflower oil, cotton seed oil, palm oil, milk fat, corn oil, high oleic variants of oils such as high oleic soybean, high oleic canola, high oleic safflower, high oleic sunflower oil, and coconut oil;b) providing an aqueous component selected from the group consisting of milk proteins, plant proteins and combinations thereof thereby providing a second composition,c) mixing in a second mixing step the first composition with the second composition andd) homogenising the composition thereby providing an oil-in-water emulsion.2. The process of wherein the second composition is a milk protein and wherein the milk protein comprises sodium caseinate.3. The process according to claim 1 , wherein the process comprises further steps of:adding a bulking and/or sweetener agent(s) to the oil-in-water emulsion; andpasteurizing or commercially sterilizing the oil-in-water emulsion.4. The process according to claim 3 , wherein the bulking agent comprises maltodextrin and the sweetener agent is selected from the group consisting of sugar claim 3 , combination of carbohydrates and fibers.5. The process according to claim 1 , wherein the process comprises the further steps of:drying the oil-in-water emulsion; andproviding a plant ...

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Номер записи: 23
27-01-2022 дата публикации

Apparatus and methods for processing coffee grounds

Номер: US20220022481A1
Автор: Shawn Patrick Leggett
Принадлежит: Groundup Eco Ventures Ltd

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

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Номер записи: 24
19-01-2017 дата публикации

Roasted coffee with resveratrol

Номер: US20170013856A1
Автор: Glen P. Miller
Принадлежит: Vera Roasting Company Inc

The present invention describes new compositions of matter comprising (1) roasted coffee beans in either whole bean form or in ground form to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added, (2) liquid beverages extracted at a pressure of less than 2000 bar from said roasted coffee beans or grounds to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added; and (3) so-called “instant coffee” or “soluble coffee” prepared from roasted coffee beans to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added, but in which a pulverized coffee component is specifically excluded. The formulation including glycerin leads to increased solubility and bioavailability of resveratrol. By adding a formulation containing resveratrol and glycerin to roasted coffee beans and/or instant coffee, consumers enjoy the health benefits of resveratrol in their coffee without drinking red wine.

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Номер записи: 25
19-01-2017 дата публикации

SOLUBLE COFFEE

Номер: US20170013857A1
Автор: OZATO Naoki
Принадлежит: KAO CORPORATION

Provided is a soluble coffee, including: a dried coffee extract; and a roasted coffee bean fine powder, in which the soluble coffee has a mass ratio of acetic acid (B) to malic acid (A), [(B)/(A)], of 2.9 or less. 1: A soluble coffee , comprising:a dried coffee extract; anda roasted coffee bean fine powder,wherein the soluble coffee has a mass ratio of acetic acid (B) to malic acid (A), [(B)/(A)], of 2.9 or less.2: The soluble coffee according to claim 1 , wherein the soluble coffee has a ratio of particles each having a particle size of 10 μm or more of 95 vol % or more in a particle size distribution on a volume basis measured for a diluted solution obtained by diluting 2 g of the soluble coffee with 180 mL of pure water at 85° C. with a laser diffraction particle size analyzer.3: The soluble coffee according to claim 1 , further comprising 0.001 mass % or more of cellulose (C).4: The soluble coffee according to claim 1 , wherein the roasted coffee bean fine powder has an average particle size of 550 μm or less.5: The soluble coffee according to claim 1 , wherein the roasted coffee bean fine powder has a degree of roasting of from L10 to L40.6: The soluble coffee according to claim 1 , further comprising chlorogenic acid (D) claim 1 , wherein the soluble coffee has a content of chlorogenic acid (D) of from 5 to 20 mass %.7: The soluble coffee according to claim 1 , wherein a ratio of the roasted coffee bean fine powder to the dried coffee extract is from 0.5 to 150 mass %.8: The soluble coffee according to claim 1 , wherein the soluble coffee has a HAZE value of a water-diluted solution claim 1 , obtained by diluting 3.4 g of the soluble coffee with 180 mL of pure water at 85° C. claim 1 , of 85 or less.9: The soluble coffee according to claim 6 , further comprising caffeine (E) claim 6 , which is present in the soluble coffee and is present in an amount of 5 mass % or less.10: The soluble coffee according to claim 9 , further comprising caffeine (E) claim 9 , ...

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Номер записи: 26
15-01-2015 дата публикации

Method for weight loss and management and herbal composition for achieving the same

Номер: US20150017278A1
Автор: Carlton R. Branker
Принадлежит: Individual

A natural formulation and associated method promotes fat and weight loss while decreasing food cravings, boosting metabolic rate, and supporting the immune system. An instant coffee blend is provided to aid in the delivery of such a composition. The coffee is made from a premixed herbal formula that is combined with herbal extracts. The premixed herbal formula includes one or more, or all, of the following active ingredients: green coffee bean extract, green tea extract, ginseng root, chromium, garcinia cambogia, yerba mate leaf, raspberry ketones, banaba leaf extract, hoodia gordoni cactus, griffonia simplicfolia, amorphophallus konjac, capscium fruit, glucomannan, and yohimbine. The premixed formula is added to the instant coffee based that may include a special blend of green coffee bean extract, natural color, natural flavorings, and artificial flavorings.

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Номер записи: 27
15-01-2015 дата публикации

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

Номер: US20150017298A1
Автор: Aaron R. Colmerauer, Bary Lyn Zeller, Evan J. Turek, Gerald Olean Fountain, Philip James Oxford, Vijay K. Arora
Принадлежит: Intercontinental Great Brands LLC

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.

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Номер записи: 28
16-01-2020 дата публикации

PLANT BASED ALLERGEN-FREE COFFEE CREAMER OR WHITENER COMPOSITION

Номер: US20200015491A1
Автор: Malone Aaron Shawn, Schultz Pamela Kyle
Принадлежит:

A plant based allergen-free coffee creamer or whitener composition is described that includes components such as a) water; b) at least one sugar ingredient; c) at least one vegetal oil; d) acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight. 1. A liquid beverage creamer or whitener composition comprising:water;at least one sugar ingredient;at least one vegetal oil;acacia senegal gum;xanthan gum, Tragacanth or gellan; andoptionally a flavor modification agent,wherein the composition is substantially free of sunflower lecithin and of nut component(s).2. A composition according to claim 1 , further comprising a cereal component.3. A composition according to claim 2 , wherein the cereal component is an oat component.5. A composition according to claim 3 , wherein the acacia gum is present in an amount from 2.00% to 5.00% and the xanthan gum is present in an amount from 0.02% to 0.06% by weight.6. A composition according to claim 1 , wherein the vegetal oil is selected form the group consisting of palm oil claim 1 , palm kernel oil claim 1 , soybean oil claim 1 , canola oil claim 1 , safflower oil claim 1 , sunflower oil claim 1 , coconut oil claim 1 , and mixtures thereof.7. A composition according to claim 1 , being substantially free of non-grain protein.8. A composition according to claim 1 , being substantially free of protein.9. A composition according to claim 1 , being substantially free of a lecithin.10. A composition according to claim 1 , having a pH of at most 4.0 to 6.5.11. A composition according to claim 1 , being substantially free of buffering agent(s).12. A composition according to claim 1 , having an emulsion of vegetal oil droplets in water.13. A composition according to claim 12 , wherein the droplets have a volume-mean size of from 0.5 to ...

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Номер записи: 29
10-02-2022 дата публикации

SOLUBLE COFFEE PRODUCTS FOR PRODUCING BEVERAGES WITH ENHANCED FLAVORS AND AROMAS

Номер: US20220039420A1
Автор: Da Cruz J. Marcio, Robinson Urano A.
Принадлежит:

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma. 1. A soluble coffee product comprising:a dry coffee extract component;a pulverized coffee component; anda flavor additive;wherein the pulverized coffee component has not been extracted;wherein the pulverized coffee component is added to the dry coffee extract component before and after the dry coffee extract component is dried; andwherein the flavor additive is combined with the dry coffee extract component after the coffee extract component has been dried.2. The soluble coffee product of claim 1 , wherein the flavor component is selected from: coffee extract claim 1 , concentrated coffee claim 1 , dried coffee claim 1 , coffee oils claim 1 , flavor powders claim 1 , flavor oils claim 1 , and spices.3. The soluble coffee product of claim 1 , wherein the flavor additive comprises pulverized vanilla beans.4. The soluble coffee product of claim 1 , wherein at least a portion of at least one of the pulverized coffee product claim 1 , the extracted coffee product claim 1 , and the blend of pulverized coffee and dried coffee extract claim 1 , is encapsulated with the flavor additive.5. The soluble coffee product of claim 1 , wherein the encapsulation comprises at least one of spray-drying claim 1 , coating claim 1 , extrusion claim 1 , coacervation and molecular inclusion.6. The soluble coffee product of claim 1 , further comprising at least one of an aroma component and a nutritive additive.7. The soluble coffee product of claim 1 , wherein the dry coffee extract component comprises from about 70% to about 90% of the soluble coffee product and wherein the pulverized coffee component comprises from about 10% to about 30% of the soluble coffee product.8. The soluble coffee product of claim 1 , ...

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Номер записи: 30
10-02-2022 дата публикации

Beverage compositions comprising water-soluble palm fruit bioactive complex/oil palm phenolics and palm fruit juice

Номер: US20220039421A1
Автор: Anastasia ARTAMONOVA, Anthony J. Sinskey, Chokyun Rha, Joseph De Angelo, Kevin Ohashi, Ravigadevi Sambanthamurthi, T.G. Sambandan
Принадлежит: PHENOLAEIS MEXICO SAPI DE CV

The invention provides a method for enhancing flavour profile of beverages comprising increasing perceptibility of sweetness, increasing acidity, and decreasing astringent taste in beverages, increasing perceptibility of floral and spice notes by adding an effective flavour enhancing amount of water-soluble Palm Fruit Bioactive complex (wsPFBc/OPP) or their extracts into a beverage is disclosed a composition comprising a beverage and oil palm phenolics (OPP) or their extracts such that the OPP or their extracts modify or alter the fragrance and flavour of the beverage.

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Номер записи: 31
17-04-2014 дата публикации

Beverage Supplement and Method for Making the Same

Номер: US20140106033A1
Автор: Roberts Matthew P.
Принадлежит:

A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition made from at least one additive mixed with at least one liquid and a second frozen composition made from at least one additive mixed with at least one liquid, wherein the resulting frozen compositions may have different/varying surface areas, shapes, volumes, flavors, and concentrations. Varying the combination of surface areas, shapes, volumes, formulas, flavors, and concentrations of frozen compositions influences the duration of complete liquefaction and the release of additives, allowing a user to create an iced beverage with greater flavor control. 1. A beverage supplement comprising:a first beverage enhancer comprised of at least one additive and at least one liquid, which together form a first composition, wherein the first composition is frozen; anda second beverage enhancer comprised of at least one additive and at least one liquid, which together form a second composition, andwherein the first and second beverage enhancers have varying compositions and are configured to melt into a beverage.2. The beverage supplement of wherein the composition of the first beverage enhancer and second beverage enhancer differ by their combination of additives and liquids.3. The beverage supplement of claim 1 , wherein the composition of the first beverage enhancer and second beverage enhancer differ in concentration.4. The beverage supplement of claim 1 , wherein the first beverage enhancer has a surface area configured to allow for quicker liquefaction than the second beverage enhancer.5. The beverage supplement of claim 1 , wherein the first beverage enhancer is further comprised of a plurality of frozen portions.6. The beverage supplement of claim 1 , wherein the first frozen composition forms a shape and volume that is different than the combination of shape and volume formed from the second frozen composition.7. A ...

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Номер записи: 32
31-01-2019 дата публикации

RECIPE AND METHOD FOR PRODUCING A BEVERAGE BASED ON COFFEE WITH MILK

Номер: US20190029287A1
Автор: MONTERO Alonso
Принадлежит: Cafes Candelas SL

The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water, sugar, coffee, stabilizer and acidity regulator. A cocoa-based ingredient can be added. 1. Beverage based on coffee with milk of the type comprising the following ingredients:milk, water, sugar or sweetener, soluble coffee, stabilizer and acidity regulator, characterized in that the milk is standardized with a weight content of between 2% and 3% fat and said coffee is soluble.2. Beverage according to characterized in that it comprises for every 100 units of weight of said beverage: between 50 and 90 units of standardized milk claim 1 , a maximum of 10 units of sugar or sweetener claim 1 , between 0.05 and 0.6 units of stabilizer claim 1 , and between 0.05 and 0.6 units of acidity regulator.3. Beverage according to characterized in that said stabilizer is Avicel 2159 and said acidity regulator is trisodium citrate.4. Beverage according to characterized in that it comprises for each approximately 100 units of weight of said beverage between 0.5 and 3 units of 100% lyophilized arabica soluble coffee.5. Beverage according to characterized in that said coffee is of the decaffeinated type.6. Beverage according to characterized in that it also comprises an additional ingredient as a cocoa-based ingredient.7. Beverage according to characterized in that it comprises for each approximately 100 units of weight of said beverage between 0.3 and 2 units of lactase.8. Method for producing a beverage based on coffee with milk characterized in that it comprises the following steps:{'b': '1', 'Collection of milk (),'}{'b': '2', 'thermization and skimming of milk () in a temperature range of 72° C. to 76° C., for between 15 and 20 seconds,'}{'b': '3', 'standardization of fat content up to 2% to 3% in fat content (),'}{'b': '4', 'addition of ingredients () of any of the preceding claims, and in the proportions of any of the preceding claims, ...

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Номер записи: 33
30-01-2020 дата публикации

Preparing Beverages Containing Cannabinoids Using Containers with Polymer Matrices

Номер: US20200031569A1
Автор: BYUN Seung Young, SLOOF Willem
Принадлежит:

A liquid-permeable container includes an enclosure that includes a liquid-permeable membrane. The liquid-permeable membrane permits liquid to enter into and exit from the enclosure at least through the liquid-permeable membrane. The liquid-permeable container also includes one or more polymer matrices that include one or more cannabinoid compounds. A package includes the liquid-permeable container and a water-resistant package enveloping the liquid-permeable container. Methods for manufacturing the liquid-permeable container and methods for preparing a beverage containing cannabinoids using the liquid-permeable container are also described. 1. A liquid-permeable container , comprising:an enclosure that includes a liquid-permeable membrane, wherein the liquid-permeable membrane permits liquid to enter into and exit from the enclosure at least through the liquid-permeable membrane; andone or more polymer matrices that include one or more cannabinoid compounds.2. The liquid-permeable container of claim 1 , wherein the one or more polymer matrices include one or more of: polyethylene oxide claim 1 , polyvinyl alcohol claim 1 , hydroxypropyl methyl cellulose claim 1 , polyoxazoline claim 1 , polyethylene glycol claim 1 , polyvinyl pyrrolidone claim 1 , polyvinyl-pyrrolidone polyvynylacetate copolymer claim 1 , hydroxypropyl cellulose claim 1 , polyurethane claim 1 , poloxamer claim 1 , polyvinyl caprolactam-polyvinyl acetate-polyethylene glycol graft copolymer claim 1 , pectin claim 1 , chitosan claim 1 , polycarbophil claim 1 , alginate claim 1 , hyaluronan claim 1 , agar claim 1 , dextran claim 1 , pullulan claim 1 , polyglycolide claim 1 , and poly(DL-lactide-co-glycolide).3. The liquid-permeable container of claim 1 , wherein the liquid-permeable membrane includes a nonwoven fabric.4. The liquid-permeable container of claim 1 , wherein the one or more polymer matrices are located within the enclosure.5. The liquid-permeable container of claim 1 , wherein the one or ...

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Номер записи: 34
31-01-2019 дата публикации

FOOD AND BEVERAGE COMPOSITIONS INFUSED WITH LIPOPHILIC ACTIVE AGENTS AND METHODS OF USE THEREOF

Номер: US20190035890A1
Автор: Reillo Michelle, Washington Marian E.
Принадлежит:

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents. 2. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability of the nicotine in a subject is at least 3 times greater than the bioavailability of the nicotine in the subject in the absence of the bioavailability enhancing agent.3. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability of the nicotine in a subject is at least 4.5 times greater than the bioavailability of the nicotine in the subject in the absence of the bioavailability enhancing agent.4. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability enhancing agent is free of omega-6 fatty acids.5. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability enhancing agent is a protective colloid claim 1 , an edible oil or fat claim 1 , and a nicotine taste masking agent.6. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , wherein the bioavailability enhancing agent is nonfat dry milk.7. The nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder of claim 1 , further wherein the nicotine infused tea leaves claim 1 , coffee beans claim 1 , or cocoa powder are lyophilized.9. The nicotine infused beverage product of claim 8 , wherein the bioavailability of the nicotine in a ...

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Номер записи: 35
31-01-2019 дата публикации

Food and beverage compositions infused with lipophilic active agents and methods of use thereof

Номер: US20190035891A1
Автор: Marian E. WASHINGTON, Michelle Reillo
Принадлежит: Poviva Tea LLC

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

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Номер записи: 36
24-02-2022 дата публикации

EXTRACTION CELL

Номер: US20220053966A1
Автор: Murphy Kieran A., Rosenkrance Chelsea L.
Принадлежит:

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell. 120.-. (canceled)21. A method of preparing an extract , the method comprising:loading an extraction material into an extraction cell having a bottom portion and a top portion;introducing a first aliquot of an extraction medium through the bottom portion of the extraction cell; andintroducing a second aliquot of the extraction medium through the bottom portion of the extraction cell to push the extract through the top portion of the extraction cell, wherein the extract is pushed through the top portion of the extraction cell after only a single pass through the extraction material,wherein introducing the second aliquot of the extraction medium through the bottom portion of the extraction cell comprises introducing the second aliquot of the extraction medium at a flow rate that achieves plug flow,wherein the extraction medium has a temperature less than about 30° C., andwherein the extract has a TDS between about 40 g/L to about 140 g/L,wherein the extraction material comprises extraction material that not been subjected to prior extractions.22. The method of claim 21 , wherein the ...

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Номер записи: 37
18-02-2021 дата публикации

METHODS FOR REDUCING NEGATIVE FLAVOR ATTRIBUTES IN COFFEE AND COMPOSITIONS THEREFROM

Номер: US20210045403A1
Автор: Howell Jessalin Anise, Lu Yang
Принадлежит: The Folger Coffee Company

The present invention relates to methods of reducing negative flavor attributes, such as bitterness, in coffee products. A coffee product with reduced perceptible bitterness may be prepared by providing a coffee product and adding vanillic acid to the coffee product. 1. A liquid coffee composition comprising:water;coffee solids; andvanillic acid, wherein the vanillic acid concentration in the is in the liquid coffee composition is in the range of about 0.5 ppm to about 12,000 ppm.2. The coffee composition of claim 1 , wherein the coffee composition is selected from the group of consisting of brewed regular coffee claim 1 , brewed decaffeinated coffee claim 1 , decaffeinated liquid coffee concentrate claim 1 , regular liquid coffee extract claim 1 , or any combination of one or more thereof.3. The coffee composition of claim 1 , wherein the coffee composition does not have a perceptible non-coffee flavor.4. The coffee composition of claim 1 , wherein the ratio of the vanillic acid in the coffee composition compared to a similar coffee composition prepared in the same manner without the addition of vanillic acid solid is at least 50:1.5. The coffee composition of claim 1 , wherein the liquid coffee composition provides a reduced perception of bitterness when compared to a similar coffee composition prepared without the addition of vanillic acid.6. A method of reducing the perceptible bitterness in a coffee product comprising:providing a coffee product; andadding vanillic acid to the coffee product.7. The method of claim 6 , wherein the coffee product is selected from the group of consisting of: brewed coffee claim 6 , green coffee claim 6 , regular coffee claim 6 , ground roast coffee claim 6 , roast coffee claim 6 , ground coffee claim 6 , liquid coffee claim 6 , decaffeinated coffee claim 6 , liquid coffee concentrate claim 6 , coffee extract claim 6 , instant coffee claim 6 , or any combination of one or more thereof.8. The method of claim 6 , wherein the coffee ...

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Номер записи: 38
16-02-2017 дата публикации

ICE MACHINE FOR DISPENSING FLAVORED ICE CUBES AND METHODS OF MAKING FLAVORED ICE CUBES

Номер: US20170042181A1
Автор: Fiaschi Robert J.
Принадлежит:

A device and method for producing flavored ice cubes. The device comprises an upper portion and a lower portion. The upper portion comprises the internal parts of the ice machine for dispensing flavored ice cubes that produces the flavored ice, including a beverage holding tank to hold one or more beverages. Coupled to the beverage holding tank is a fill channel for transporting the beverage from a first location to the tank, and for re-circulating melted flavored ice cubes formed therein. A first supply hose fluidly connects the beverage holding tank to a pump which, when activated, transports the beverage from the beverage holding device to a pressurized supply line. After receiving the beverage, the ice maker device produces ice cubes in the flavor of the beverage and stores them in a flavored ice cube storage container. 1. A method of producing flavored ice comprising: storing said flavored liquid in a first holding tank;', 'pressurizing said flavored liquid to form a pressurized flavored liquid;', 'moving said pressurized liquid from said first holding tank to a fluid holding tray;', 'forming a flavored ice by circulating said flavored liquid over an ice generator of a flavored ice making device., 'providing a flavored liquid to be formed into a frozen state;'}2. The method of producing flavored ice according to wherein said circulating said flavored liquid over an ice generator includes a circulating cycle of between 12 and 14 minutes.3. The method of producing flavored ice according to wherein forming a flavored ice by circulating said flavored liquid over an ice generator includes the steps of:using a pump to transfer said flavored liquid stored within fluid holding tray to an ice generator evaporator;continuously circulating said flavored liquid over said ice generator evaporator for a predetermined time period to form one or more layers of frozen flavored liquid.4. The method of producing flavored ice according to wherein said step of continuously ...

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Номер записи: 39
19-02-2015 дата публикации

Powder Flavour Composition

Номер: US20150050408A1
Автор: De Klerk Adri, Renes Harry, Shi Feng, van Ommeren Esther, Vorster Susanna Magdalena, WANG Yili
Принадлежит:

A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient 9. A powder flavour composition according to wherein the compound is selected from the group consisting of: N-palmitoyl 1-amino-cyclopropyl carboxylic acid (C16:0-ACCA) claim 1 , N-stearoyl 1-amino-cyclopropyl carboxylic acid (C18:0-ACCA) claim 1 , N-linoleoyl 1-amino-cyclopropyl carboxylic acid (C18:2-ACCA) claim 1 , N-linolenoyl 1-amino-cyclopropyl carboxylic acid (C18:2-ACCA) claim 1 , N-oleoyl 1-amino-cyclopropyl carboxylic acid (C18:1-ACCA) claim 1 , N-(9-palmitenoyl) 1-amino-cyclopropyl carboxylic acid (C16:1-ACCA) claim 1 , N-decanoyl 1-amino-cyclopropyl carboxylic acid (C10:0-ACCA): N-geranoyl 1-amino-cyclopropyl carboxylic acid (C10:2-ACCA); C10-GABA claim 1 , C12-GABA claim 1 , C12:1-GABA claim 1 , C14-GABA claim 1 , C16-GABA claim 1 , C16:1-GABA claim 1 , C18-GABA claim 1 , C18:1-GABA claim 1 , C18:1c-GABA claim 1 , and C18:1t-GABA claim 1 , and 18:2-GABA; C18:2-Beta Ala; N-palmitenoyl-L-leucine claim 1 , N-palmitoyl-L-leucine claim 1 , N-linolenoyl-L-leucine claim 1 , N-linoleoyl-L-leucine and N-oleoyl-L-leucine; N-oleoyl-Ile; N-palmitenoyl-L-valine claim 1 , N-palmitoyl-L-valine claim 1 , N-linolenoyl-L-valine claim 1 , N-linoleoyl-L-valine and N-oleoyl-L-valine; N-geranoyl-Pro claim 1 , N-palmitoyl-Pro claim 1 , N-palmiteneoyl-Pro claim 1 , N-stearoyl-Pro claim 1 , N-linoleoyl-Pro and N-linolenoyl-Pro; N-geranoyl-Glu claim 1 , N-palmitoyl-Glu claim 1 , N-palmitenoyl-Glu claim 1 , N-stearoyl-Glu claim 1 ,N-linoleoyl-Glu and N-linolenoyl-Glu; N-geranoyl-Asp claim 1 , N-palmitoyl-Asp claim 1 , N-palmitenoyl-Asp claim 1 , N-stearoyl-Asp claim 1 , N-linoleoyl-Asp and N-linolenoyl-Asp; N-geranoyl-Gln claim 1 , N-palmitoyl-Gln claim 1 , N-palmitenoyl-Gln claim 1 , N-stearoyl-Gln claim 1 , N-linoleoyl-Gln and N-linolenoyl-Gln; N-geranoyl-Asn claim 1 , N-palmitoyl-Asn claim 1 , N-palmitenoyl-Asn claim 1 , N-stearoyl-Asn ...

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Номер записи: 40
14-02-2019 дата публикации

TASTE-MODIFYING INGREDIENT

Номер: US20190045821A1
Автор: DELATTRE Maxime, Gelin Jean-Luc
Принадлежит: FIRMENICH SA

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage. 15.-. (canceled)6. A taste modifying composition comprising from 5 to 100 ppm of 7-[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one.7. A method of reducing or masking bitterness of a foodstuff or beverage and/or increasing the sweetness of a foodstuff or beverage by adding from 5 to 100 ppm of 7-[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one thereto.8. A method for modifying the taste of a foodstuff or beverage by including therein a taste modifying composition that includes 7[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) in an amount effective to reduce bitterness or increase sweetness of the foodstuff or beverage.9. The method of claim 8 , wherein the taste modification comprises reducing bitterness.10. The method of claim 8 , wherein the taste modification comprises increasing sweetness.11. The method of claim 8 , wherein the taste modifying ingredient is present in an mount from 5 to 300 ppm.12. The method of claim 8 , wherein the taste modifying ingredient is present in an mount from 5 to 100 ppm. The present invention relates to a taste-modifying ingredient. The invention further relates to the use of the taste-modifying ingredients in a foodstuff and a taste-modifying composition comprising the taste-modifying ingredient.Sugar is a popular sweetening additive in human food preparation. By sugar is understood sucrose but also other commonly used calorie rich sweetening additives such as glucose, fructose and high fructose corn ...

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Номер записи: 41
14-02-2019 дата публикации

Cannabinoid Enriched Creamer Composition

Номер: US20190046596A1
Автор: Prichard Anthony C.
Принадлежит:

The present invention is a cannabinoid enriched creamer composition and kit for human consumption, the composition includes by weight about thirty-five point three-three percent (35.33%) coconut oil, about thirteen point five-eight percent (13.58%) ghee, about thirty-two point six percent (32.6%) goats milk powder, about five point eight-five percent (5.85%) vanilla powder, about one point three-four percent (1.34%) stevia extract, about point three-eight percent (0.38%) sunflower lecithin, and about ten point nine two percent (10.92%) cannabinoid in a liquid state. 1. A cannabinoid enriched creamer composition for human consumption , said composition comprising by weight about:(a) thirty-five point three-three percent (35.33%) coconut oil;(b) thirteen point five-eight percent (13.58%) ghee;(c) thirty-two point six percent (32.6%) goats milk powder;(d) five point eight-five percent (5.85%) vanilla powder;(e) one point three-four percent (1.34%) stevia extract;(f) point three-eight percent (0.38%) sunflower lecithin; and(g) ten point nine two percent (10.92%) cannabinoid in a liquid state;2. A cannabinoid enriched creamer composition according to wherein said cannabinoid is a cannabidiol.3. A cannabinoid enriched creamer composition according to wherein said cannabidiol is selected from the group consisting of plant based claim 2 , synthetic based claim 2 , and a combination of plant plus synthetic based.4. A cannabinoid enriched creamer composition according to claim 2 , wherein said cannabidiol is non-psychoactive.5. A cannabinoid enriched creamer composition according to claim 2 , wherein said cannabidiol is derived from an industrial hemp plant.6. A cannabinoid enriched creamer composition according to claim 5 , wherein said cannabidiol is a cannabidiol oil that has a concentration of about a point one-seven percent (0.17%) by weight cannabidiol content.7. A cannabinoid enriched creamer composition according to claim 2 , wherein said cannabidiol has no more than ...

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Номер записи: 42
20-02-2020 дата публикации

LOW CALORIE COFFEE BEVERAGE COMPOSITION

Номер: US20200054039A1
Автор: HAN Tae-Chul, KIM Bong Chan, Kim Yong-In, LEE Seung Mi, Lim Hye Jin, SEO II
Принадлежит:

The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano. 1. A coffee drink composition comprising allulose , oligosaccharide and coffee extract.2. The coffee drink composition according to claim 1 , wherein the allulose is in a syrup or powder form.3. The coffee drink composition according to claim 2 , wherein the solid allulose in the allulose syrup is 10 to 99% by weight based on 100% by weight of the allulose syrup.4. The coffee drink composition according to claim 3 , wherein the composition is prepared by mixing the allulose syrup of 0.1 to 20% by weight based on 100% by weight of the total coffee drink composition5. The coffee drink composition according to claim 1 , wherein the composition is prepared by mixing the oligosaccharide of 0.1 to 20% by weight based on 100% by weight of the total coffee drink composition.6. The coffee drink composition according to claim 5 , wherein the oligosaccharide is isomalto-oligosaccharide.7. The coffee drink composition according to claim 1 , wherein the coffee extract is prepared by mixing the solid coffee of 0.1 to 65% by weight based on 100% by weight of the coffee extract.8. The coffee drink composition according to claim 1 , wherein the coffee drink composition is characterized by not comprising sucrose.9. The coffee drink composition according to claim 1 , wherein the coffee drink composition is prepared by further mixing one or more kinds of saccharides selected from the group consisting of sucrose claim 1 , fructose claim 1 , starch syrup claim 1 , glucose claim 1 , rare sugar claim 1 , high-intensity sweetener claim 1 , maltitol claim 1 , D-sorbitol claim 1 , polyglycitol syrup claim 1 , indigestible maltodextrin and polydextrose.10. The coffee drink ...

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Номер записи: 43
05-03-2015 дата публикации

FOAMING SYSTEM FOR HOT BEVERAGE COMPRISING A (BI)CARBONATE SALT

Номер: US20150064333A1
Автор: van Seeventer Paul Bastiaan
Принадлежит:

The invention relates to a powder composition for preparing a hot beverage having a foam on top of the beverage, in particular a coffee or cocoa drink, comprising 2. Composition according the claim 1 , wherein the combination of bicarbonate or carbonate salt and amphiphilic substance comprises agglomerates of bicarbonate or carbonate salt particles and particles of the amphiphilic substance.3. Composition according to claim 1 , wherein the combination of bicarbonate or carbonate salt and amphiphilic substance comprises bicarbonate or carbonate salt particles that are partially or fully coated with the amphiphilic substance.4. Composition according to claim 1 , wherein the amphiphilic substance is a salt of a fatty acid claim 1 , preferably a bivalent salt of a fatty acid claim 1 , more preferably a calcium or magnesium salt of a fatty acid.5. Composition according to claim 4 , wherein the amphiphilic substance is the salt of an unbranched or branched fatty acid have 6-24 carbon atoms claim 4 , in particular of a saturated unbranched or branched fatty acid have 6-24 carbon atoms claim 4 , more preferably a stearate salt.6. Composition according to claim 1 , wherein the bicarbonate or carbonate salt and amphiphilic substance comprises a free flowing aid or anti-caking agent claim 1 , such as an inorganic oxide or phosphate salt claim 1 , preferably an inorganic oxide selected from the group of silicon dioxide and titanium oxide.7. Composition according to claim 1 , comprising5-12 parts by weight of the foamer or creamer;0.05-0.4 parts by weight of the combination of bicarbonate or carbonate and amphiphilic substance;0.5-3.5 parts by weight instant flavour component particles;0-8.5 parts of one or more additional ingredients, which additional ingredients may in particular be selected from the group of food acids, such as citric acid, thickeners, stabilisers, proteins, foam stabilisers, aromas, taste enhancers, and sweeteners (e.g. sugar).8. Composition according to ...

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Номер записи: 44
28-02-2019 дата публикации

Milk-component-containing coffee beverage

Номер: US20190059411A1
Автор: Hiroshige Ueno, Takashi Konda, Yasuharu Sato
Принадлежит: San Ei Gen FFI Inc

The object can be attained by incorporating three components: an organic acid, an organic acid salt, and an organic-acid ester of monoglyceride, in a coffee beverage containing a milk component.

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Номер записи: 45
28-02-2019 дата публикации

Method of forming a shelf-stable ready-to-drink coffee product

Номер: US20190059413A1
Автор: Steven Mangigian
Принадлежит: Zingermans Coffee Co LLC

A method of forming a ready-to-drink coffee product includes contacting a first ground coffee composition with water having a temperature of less than 10° C. to form a first cold brew concentrate; mixing the cold brew concentrate and water to form a mixture; heating the mixture to a temperature of less than 100° C. to form a pre-fill coffee composition; pouring the pre-fill coffee composition into a cavity; concurrent to pouring, increasing a temperature of the pre-fill coffee composition and holding the pre-fill coffee composition at the temperature to form a filled coffee composition; and cooling the filled coffee composition to ambient temperature within the cavity to form the ready-to-drink coffee product.

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Номер записи: 46
10-03-2016 дата публикации

Coffee And Dairy Liquid Concentrates

Номер: US20160066592A1
Автор: Kimmel Jennifer Louise, Oxford Phillip
Принадлежит:

Blended fluid concentrates are provided that can be reconstituted into an instant coffee plus dairy beverage using either hot or cold liquids. The blended fluid concentrates include a blend of at least a dairy component, a coffee component, and a stabilizing component to form a shelf-stable pourable liquid. 1. A method of forming a pourable coffee and dairy liquid beverage concentrate , the method comprising:concentrating a dairy liquid using ultrafiltration and diafiltration to form a concentrated liquid dairy base having at least about 90 percent dairy proteins and less than about 9 percent lactose relative to non-fat dairy solids;blending about 2 to about 6 percent soluble coffee solids into the concentrated liquid dairy base;adding an effective amount of a stabilizer to the concentrated liquid dairy base so that a ratio of the coffee solids to stabilizer is from about 5.8:1 to about 3.3:1; andsubjecting the concentrated liquid dairy base having the soluble coffee solids and the stabilizer therein to a sterilizing heat treatment to form the pourable coffee and dairy liquid beverage concentrate.2. The method of claim 1 , wherein adding an effective amount of a stabilizer includes adding about 0.2 percent to about 1.4 percent of the stabilizer so that a ratio of the coffee solids to the stabilizer is within a narrowing range from about 5.8:1 to about 3.3:1 at about 2 percent coffee claim 1 , about 5.4:1 to about 3.4:1 at about 3 percent coffee claim 1 , about 5.0:1 to about 3.5:1 at about 4 percent coffee claim 1 , about 4.4:1 to about 3.6:1 at about 5 percent coffee claim 1 , and about 4.8:1 to about 4.3:1 at about 6 percent coffee.3. The method of claim 2 , wherein the stabilizer is selected from the group consisting of disodium phosphate claim 2 , trisodium phosphate claim 2 , dipotassium phosphate claim 2 , tripotassium phosphate claim 2 , disodium citrate claim 2 , trisodium citrate claim 2 , dipotassium citrate claim 2 , tripotassium citrate claim 2 , and ...

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Номер записи: 47
08-03-2018 дата публикации

A Beverage

Номер: US20180064126A1
Автор: Woodall Guy
Принадлежит:

A method of producing a beverage concentrate comprising contacting a plant material and/or plant extract with hot water to produce a beverage, wherein the concentration of the plant material and/or plant extract in the hot water is at least 100 grams per litre. The method further comprises filtering the beverage to produce a filtrate, and producing a microbiologically stable beverage concentrate from the beverage or the beverage filtrate. 1. A method of producing a beverage concentrate , the method comprising:contacting a plant material and/or plant extract with hot water to produce a beverage, wherein the concentration of the plant material and/or plant extract in the hot water is at least 100 grams per litre;filtering the beverage to produce a filtrate; andproducing a microbiologically stable beverage concentrate from the beverage or the beverage filtrate.2. A method according to claim 1 , wherein the concentration of the plant material and/or plant extract in the hot water is at least 150 claim 1 , 200 or 250 grams per litre.3. A method according to either or claim 1 , wherein the beverage concentrate is a tea concentrate claim 1 , and preferably a hot tea concentrate.4Camellia sinensis.. A method according to claim 3 , wherein the plant material and/or plant extract comprises the leaves and/or leaf buds of5. A method according to either or claim 3 , wherein the beverage concentrate is a coffee concentrate claim 3 , and preferably a hot coffee concentrate.6Coffea ArabicaCoffea canephora.. A method according to claim 5 , wherein the plant material and/or plant extract comprises the seeds or beans of or7. A method according to either or claim 5 , wherein the beverage concentrate is a fruit and/or herb infusion concentrate.8. A method according to claim 7 , wherein the plant material and/or plant extract comprises fruit and/or herbs.9. A method according to any preceding claim claim 7 , wherein the hot water contacted with the plant material and/or plant extract is ...

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Номер записи: 48
29-05-2014 дата публикации

PROCESS FOR THE PRODUCTION OF A LIQUID COFFEE CONCENTRATE

Номер: US20140147562A1
Автор: de Bruin Wilhelmus Johannes, HEIJMAN Gertjan, Verhoeven Maarten Juriaan
Принадлежит: Koninklijke Douwe Egberts B.V.

The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step. 1. A process for the production of a liquid coffee concentrate with a pH of 4.8 to 6 , the process comprising:subjecting roasted, ground coffee to one or more extraction steps with water resulting in a coffee extract;separating the coffee extract, either by fractionation during the extraction step(s) or by aroma recovery after the extraction step(s) resulting in a high aromatic coffee extract and a low aromatic coffee extract;subjecting at least 50 v/v % of the low aromatic coffee extract to a heat treatment of at least 120° C. at a holding time for at most 30 minutes;concentrating at least the treated low aromatic coffee extract;combining at least the concentrated low aromatic coffee extract with the high aromatic coffee extract, thereby obtaining a liquid coffee concentrate.2. The process of claim 1 , further comprising raising the pH after separating the coffee extract.3. The process of claim 2 , further comprising raising the pH of at least 50 v/v % of the low aromatic extract.4. The process of claim 3 , further comprising raising the pH of at least 50 v/v % of the low aromatic extract before or after the heat treatment but before the concentrating.5. The process of claim 1 , wherein the heat treatment is conducted at a temperature of at least 135° C. claim 1 , at a holding time of at most 15 minutes.6. The process of claim 5 , wherein the heat treatment is conducted from 120° C. to 200° C. at a holding time of 30 minutes to 10 seconds.7. The process of claim 6 , wherein the heat treatment is conducted from 135° C. to 180° C. at a holding time of 15 minutes to 1 minute.8. The process ...

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Номер записи: 49
29-05-2014 дата публикации

PROCESS AND PRODUCT

Номер: US20140147563A1
Автор: Witteveen Frans
Принадлежит: Givaudan S.A.

A method of making a coffee flavour soluble granule, including the combining of spray-dried coffee flavour with Maillard process flavour and caramel sugar to form a fine powder, suspending this powder in a fluidised bed and spraying it with a aqueous saccharide binder solution. The product provides both the flavour and appearance of coffee, at considerably lower cost, and it can be used in any application in which coffee flavour is desired. 1. A method of making a coffee flavour soluble granule , comprising the combining of spray-dried coffee flavour with Maillard process flavour and caramel sugar to form a fine powder , suspending this powder in a fluidised bed and spraying it with an aqueous saccharide binder solution.2. The method according to claim 1 , in which the binder is at least a disaccharide.3. The method according to claim 1 , in which the binder is a polysaccharide.4. The method according to claim 1 , in which the saccharide concentration is such that it is sprayable but it will not agglomerate the mix.5. The method according to claim 3 , in which xanthan gum is used as binder claim 3 , and the solution contains from 0.2-5.0% by weight claim 3 , particularly from 0.5-1.5% claim 3 , of xanthan gum.6. The method according to claim 1 , in which there is additionally added a spray-dried composition comprising at least one flavourant encapsulated in a carbohydrate matrix which matrix is characterized by from 40 to 80 wt. % high molecular weight film-forming carbohydrate; from 10 to 30 wt. % mono- claim 1 , di- and trisaccharides; and from 10 to 30 wt. % maltodextrin claim 1 , based on the total weight of the carbohydrate matrix.7. The method according to claim 4 , in which the spray-dried composition comprises up to 50% by weight of the granule.8. A coffee flavour prepared by a method according to .9. A soluble single-serve coffee powder comprising instant coffee and up to 50% by weight of a coffee flavour according to .10. A three-in-one coffee powder ...

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Номер записи: 50
08-03-2018 дата публикации

Food and beverage compositions infused with lipophilic active agents and methods of use thereof

Номер: US20180069078A1
Автор: Marian E. WASHINGTON, Michelle Reillo
Принадлежит: Poviva Tea LLC

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

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Номер записи: 51
24-03-2016 дата публикации

AROMA RELEASE CAPSULES

Номер: US20160081379A1
Автор: Braga Ana Luiza, Gunes Zeynel Deniz, Husny Joeska, Pretre Daniel Andre, Soussan Elodie
Принадлежит:

The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules. 1. A process for producing capsules comprising an encapsulated composition , the process comprisinga) providinga first aqueous composition comprising a component selected from the group consisting of proteins, peptides, polysaccharides and/or polyphenols; anda second composition comprising coffee oil;b) mixing the first composition and the second composition at a pH below 7, providing an emulsion;c) raising the pH to 7 or above; andd) providing the capsule comprising an encapsulated composition.2. The process according to claim 1 , wherein the mixing step b) provides an oil-in-water emulsion.3. The process according to claim 1 , wherein the mixing step b) results in a mixture comprising a total dry matter content by weight (w/w) of the component in the range 1-5% and coffee oil in the range 10-60% (w/w).4. The process according to claim 1 , wherein step b) is performed at a pH in the range 4.0-6.5.5. The process according to claim 1 , wherein the first and/or second composition is substantially free or free of citrate and/or acetic compounds.6. The process according to claim 1 , wherein the first composition comprises whey protein isolate (WPI) claim 1 , caseinate claim 1 , gelatine claim 1 , chlorogenic acid claim 1 , hydrolized proteinaceaous components claim 1 , polysaccharides and/or coffee extract.7. The process according to claim 1 , wherein the second composition provided in step c) b) comprises at least 5% coffee oil by weight (w/w).8. The process according to wherein the pH during step c) is raised to 7 or above by mixing the emulsion with a third composition claim 1 , the third composition comprises skimmed milk and/or concentrated coffee extract.9. A capsule ...

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Номер записи: 52
23-03-2017 дата публикации

Texture analog dysphagia cuisine

Номер: US20170079310A1
Автор: Dingman, JR. Richard Gerry
Принадлежит:

An attractive item of dysphagia cuisine does not necessarily have to present itself as a direct imitation of any food product, but its aroma, appearance and taste may present a strong appeal analogous to the texture lost in rendering the food safe to swallow. This texture analog may, in fact, recoup all of the appeal lost in such cuisine. Seasonings traditionally served in a homogenous mix are presented in distinct layers to allow the consumer to experience a rapid succession of tastes at different parts of the tongue. These sensations combine to produce an impression of the customary dish, but with an element of surprise or discovery in the transition from the analog to the relatively homogenous bolus formed prior to swallowing: a process analogous to mastication in a product which did not actually require chewing to be swallowed safely. 1I claim here a method for presenting a potentially wide variety of traditional and ethnic cuisine made acceptable in puree form: Single servings with taste elements deliberately de-constructed to produce a pattern of sensation and surprise analogous to mastication will assist in the recovery of that delight normally experienced in traditional food products. To prove my point, I started with coffee; permit me now to relate its successful trial, without which I would never have considered applying for a patent.On Wednesday, Jul. 22, 2015, at my workplace, the Inpatient Rehabilitation Unit of the Community Hospital of the Monterey Peninsula, at 0730 h, I placed a tray of vanilla café lattes on a table in the office of our Speech Pathologist, Laddie Erbele. There were two eight-ounce glass coffee cups, with glass saucers containing layers of chia-thickenedhoney/vanilla/cinnamon half-and-half, augmented with whipping cream, alternating with chia-thickened layers of coffee concentrate, each cup containing the equivalent of a strong cup of coffee. They were accompanied by four three-ounce espresso sets treated similarly, but with ...

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Номер записи: 53
12-03-2020 дата публикации

Pellets for coffee drinks

Номер: US20200077672A1
Автор: Shih Andy, Shih Jeanne Louise, Shih Martin Luke
Принадлежит:

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 , ...

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Номер записи: 54
12-03-2020 дата публикации

INSTANT HOT WATER DRINKS

Номер: US20200077680A1
Автор: Singer Nicholas J.
Принадлежит:

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 ...

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Номер записи: 55
21-03-2019 дата публикации

SOLUBLE COFFEE PRODUCTS FOR PRODUCING BEVERAGES WITH ENHANCED FLAVORS AND AROMAS

Номер: US20190082711A1
Автор: Da Cruz J. Marcio, Robinson Urano A.
Принадлежит:

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma. 2. The soluble coffee product of claim 1 , wherein the aroma component has been separated from the pulverized coffee component.3. The soluble coffee product of claim 1 , wherein the dry coffee extract component comprises from about 70% to about 90% of the soluble coffee product and wherein the pulverized coffee component comprises from about 10% to about 30% of the soluble coffee product.4. The soluble coffee product of claim 1 , wherein the dry coffee extract component comprises from about 70% to about 99.9% of the soluble coffee product claim 1 , and wherein the pulverized coffee component comprises from about 0.1% to about 30% of the soluble coffee product.5. The soluble coffee beverage of claim 1 , wherein the pulverized coffee product has a mean particle size of about 350 microns or less.6. The soluble coffee beverage of claim 1 , wherein the pulverized coffee product has a median particle size of about 350 microns or less.8. The soluble coffee product of claim 7 , wherein the nutritive additive is selected from: a carbohydrate component claim 7 , a dairy component claim 7 , a soy component claim 7 , a vitamin claim 7 , an antioxidant claim 7 , a nutraceutical claim 7 , dietary fiber claim 7 , an omega-3 oil claim 7 , an omega-6 oil claim 7 , an omega-9 oil claim 7 , selenium claim 7 , lycopene claim 7 , a beta-carotene claim 7 , resveratrol claim 7 , a vegetable extract claim 7 , a green coffee extract claim 7 , and an herbal extract.9. The soluble coffee product of claim 8 , wherein the nutritive additive is a carbohydrate component.10. The soluble coffee product of claim 9 , wherein the carbohydrate component comprises sugar.11. The soluble coffee product of claim 9 , wherein the ...

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Номер записи: 56
30-03-2017 дата публикации

Beverage Brewing Product

Номер: US20170088345A1
Автор: Adam Paul Stewart, Paul Alan Stewart
Принадлежит: Adam Paul Stewart, Paul Alan Stewart

A beverage brewing product for brewing a sweetened beverage is disclosed which produces a sweetened beverage solution that can be mixed with a diluting liquid and which comprises at least one water permeable sieve wherein beverage material and granulated sweetener are contained. The beverage material and sweetener are brewed and dissolved during steeping in hot water to produce a sweetened beverage solution. The beverage solution, if concentrated, is then mixed with a proportioned amount of diluting liquid to make a consistently sweet beverage. This beverage brewing product may be used to produce a variety of consistently sweetened beverages, including tea, coffee, and lemonade.

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Номер записи: 57
12-05-2022 дата публикации

METHOD FOR REFRESHING ROASTED COFFEE

Номер: US20220142195A1
Автор: Yadegar Bijan B.
Принадлежит:

A method of refreshing roasted coffee, comprising the steps: providing a previously roasted coffee; mixing said previously roasted coffee with water, such that a mixture is created; and heating said mixture in a covered heat safe container via a heating device, such that a refreshed previously roasted coffee is created; and brewing said refreshed previously roasted coffee. The mixture may further comprise one or more flavors and the previously roasted coffee may be instant coffee, ground coffee, and/or whole bean coffee. 1. A method of refreshing roasted coffee , comprising:providing a previously roasted coffee;mixing said previously roasted coffee with water, such that a mixture is created; andheating said mixture in a heat safe container via a heating device, such that a refreshed previously roasted coffee is created;2. The method of claim 1 , further comprising the step:brewing said refreshed previously roasted coffee.3. The method of claim 1 , wherein said mixture further comprises one or more flavors.4. The method of claim 1 , wherein said heat safe container that contains said mixture is covered before being heated.5. The method of claim 1 , wherein said previously roasted coffee is an instant coffee.6. The method of claim 1 , wherein said previously roasted coffee is a ground coffee.7. The method of claim 1 , wherein said previously roasted coffee is a whole bean coffee and further comprising the step of grinding said whole bean coffee.8. The method of claim 1 , wherein said heating device is an oven and said mixture is heated to approximately 300 F to 500 F for approximately 30 to 360 seconds.9. The method of claim 1 , wherein said heating device is an oven and said mixture is heated to approximately 475 F for approximately 100 seconds.10. The method of claim 1 , wherein said heating device is a Programmable Convection Oven and said mixture is heated for approximately 90 to 240 seconds.11. The method of claim 1 , wherein said heating device is a Programable ...

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Номер записи: 58
28-03-2019 дата публикации

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

Номер: US20190090504A1
Автор: Londoño Zapata Viviana, Naranjo Cano Mauricio, Pérez Jorge Eduardo, Ríos Pérez Luis Fernando
Принадлежит:

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 ...

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Номер записи: 59
16-04-2015 дата публикации

WATER-SOLUBLE COFFEE PREPARATIONS

Номер: US20150104546A1
Автор: Hahn Michael, Mintus Thomas
Принадлежит:

Soluble coffee preparations proposed are in the form of powders wherein the individual coffee particles have a complete or at least partial coating which dissolves in water in retarded fashion and which comprises not less than 50 wt % of the coffee powder. 1. Water-soluble coffee preparations in the form of powders , wherein the individual coffee particles have a complete or at least partial coating which dissolves in water in retarded fashion and which comprises not less than 50 wt % of the coffee powder.2. Preparations according to claim 1 , wherein the coffee powder has a particle size distribution with a D50 value in the range from 0.2 to 1 mm.3. Preparations according to claim 1 , wherein the coating consists of a soluble carbohydrate.4. Preparations according to claim 3 , wherein the soluble carbohydrate is selected from the group formed by monosaccharides claim 3 , disaccharides claim 3 , unmodified starches claim 3 , chemically modified starches claim 3 , hydrolyzed starches claim 3 , maltodextrins claim 3 , gum arabic and mixtures thereof.5. Preparations according to claim 1 , wherein the coating consists of glucose and/or sucrose.6. Preparations according to claim 1 , wherein the coating consists of glucose and/or sucrose and also starch.7. Preparations according to claim 1 , wherein the coating consists of maltodextrin and/or gum arabic.8. Preparations according to claim 1 , wherein the coating further comprises lecithin.9. Preparations according to claim 1 , wherein the coating comprises from 80 to 120 wt % of the coffee powder.10. Preparations according to claim 1 , wherein not less than 50 wt % of the particles have a coating of a soluble carbohydrate.11. Process for producing a water-soluble coffee preparation claim 1 , wherein a first aqueous preparation comprising the coffee powder is dried and simultaneously coated with a second aqueous preparation comprising the soluble carbohydrate in an air-flow dryer.12. Process according to claim 11 , wherein ...

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Номер записи: 60
04-04-2019 дата публикации

SPICE COMPOSITIONS AND USES THEREOF

Номер: US20190098922A1
Автор: Fries Lennart, Gehin-Delval Cecile, LESER MARTIN, Niederreiter Gerhard, Pouzot Matthieu, Reh Christoph
Принадлежит:

The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers. 1. A process for providing a spice composition , the process comprising a first mixing step to obtain a first composition and a second mixing step to obtain a second composition ,wherein:a) mixing in a first mixing step an oil component with spices and grinding the spice in oil thereby providing a first composition comprising micronized spices with an average particle size below 100 micrometers (μm) incorporated in the oil component;b) providing an aqueous component comprising milk proteins, plant proteins or combinations thereof thereby providing a second composition;c) mixing in a second mixing step the first composition with the second composition; andd) homogenising the composition thereby providing an oil-in-water emulsion.2. The process of wherein the second composition is a milk protein and wherein the milk protein comprises sodium caseinate.3. The process according to claim 1 , wherein the process comprises further steps of:adding a bulking and/or sweetener agent(s) to the oil-in-water emulsion; andpasteurizing or commercially sterilizing the oil-in-water emulsion.4. The process according to claim 3 , wherein the bulking agent comprises an ingredient maltodextrin claim 3 , a sugar or combination of carbohydrates and/or fibers.5. The process according to claim 1 , wherein the process comprises the steps ofdrying the oil-in-water emulsion; andproviding a spice composition.6. The process according to claim 1 , wherein the process comprises the steps ofHTST or UHT using either direct or indirect process; andfilled on a clean fill, ultra clean fill or aseptic filler.7. The process according to claim 1 , wherein one or more emulsifiers are added:to the first composition in step a); and/orto the aqueous component in step b); and/orduring the ...

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Номер записи: 61
03-07-2014 дата публикации

DIETARY BEVERAGE

Номер: US20140186458A1
Автор: Elistratov Konstantin Gennadievich, Elistratova Julia Anatoljevn, Elistratova Tatiana Viktorovna, Homykova Irina Vladimirovna, Kurus Natalia Vyaheslavovna, Trifonov Vyacheslav Nikolaevich
Принадлежит:

The invention relates to the food industry, in particular to biologically active dietary supplements (BADSs), and is intended for prophylaxis and therapeutic prophylaxis in conditions associated with fatigue, and is in the form of a coffee substitute or other beverage and consists of: 1 part drone brood, 3-9 parts glucose and/or fructose, and 1-100 parts fillers (coffee or another beverage in a powder form). 1drone brood—1 part;glucose and/or fructose—3 to 9 parts;fillers (powdered coffee substitute or other beverage powder)—1 to 100 parts.. A coffee substitute or other beverage intended for use in preventive and therapeutic treatment of health conditions associated with fatigue, consisting of: This application is a U.S. national stage application of an international application PCT/RU2012/000527 filed on 3 Jul. 2012, published as WO2013006093, which international application claims priority of a Russian Federation patent application RU2011128763 filed on 5 Jul. 2011.The invention relates to the food industry and to medicine, more specifically to biologically active dietary supplements (BADS), and is intended for use in preventive and therapeutic treatment of health conditions associated with fatigue.Currently, no drone brood-based coffee substitutes or other beverages with tonic properties are produced in Russia or abroad.A “Biologically Active Supplement For The Manufacture of Cosmetic Products with Regenerative Activity” was patented in Russia (Pat. No. 2,128,501). This biologically active supplement comprises drone bee larvae recommended for use in the manufacture of cosmetic products with regenerative properties. A method for producing a biologically active product from drone bee larvae, or worker bees, or queen-bees (Pat. No. 74872/1980, OSIM) as a bioactive agent used in the manufacture of medicinal and cosmetic products, was patented in Romania. This product contains lactose that does not dissolve in water and forms a suspension. Also known is the Pat. No. 2 ...

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Номер записи: 62
02-04-2020 дата публикации

COFFEE COMPOSITION AND ITEMS MADE THEREFROM

Номер: US20200100521A1
Автор: Adair Tracy May, Fishter Steven G., Howell Jessalin Anise, Sabo Jennifer Marie, Vaughan Michael Joe Steven, Westerkamp Stephen J.
Принадлежит: The Folger Coffee Company

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 ...

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Номер записи: 63
29-04-2021 дата публикации

ALKENYL CARBONOTHIOATES AS FLAVOUR INGREDIENTS

Номер: US20210122711A1
Автор: Kaouas Abdelmajid, KRANEN Bernard
Принадлежит:

Provided are new alkenyl carbonothioates of formula (I), their manufacture and their use as flavours and fragrances. Also provided are flavour and fragrance compositions and edible products, in particular coffee products, comprising the new alkenyl carbonothioates. 2. The compound according to selected from the group consisting of O-ethyl S-(3-methylbut-2-en-1-yl) carbonothioate; O-ethyl S-(3-methylbut-3-en-1-yl) carbonothioate; (E)-S-(but-2-en-1-yl) O-ethyl carbonothioate; S-(but-3-en-1-yl) O-ethyl carbonothioate; S-allyl O-ethyl carbonothioate; O-ethyl S-geranyl carbonthioate; O-ethyl S-neryl carbonthioate; O-ethyl S-farnesyl carbonthioate claim 1 , and mixtures thereof.3. An edible product including the compound according to admixed thereto.4. The compound according to claim 1 , wherein Ris methyl claim 1 , ethyl claim 1 , propyl claim 1 , isobutyl claim 1 , tert-butyl claim 1 , phenyl or benzyl.5. The compound according to claim 1 , wherein R claim 1 , R claim 1 , and Rare selected from methyl claim 1 , ethyl or propyl.7. The flavour composition according to claim 6 , wherein the compound according to formula (I) is selected from the group consisting of O-ethyl S-(3-methylbut-2-en-1-yl) carbonothioate; O-ethyl S-(3-methylbut-3-en-1-yl) carbonothioate; (E)-S-(but-2-en-1-yl) O-ethyl carbonothioate; S-(but-3-en-1-yl) O-ethyl carbonothioate; S-allyl O-ethyl carbonothioate; O-ethyl S-geranyl carbonthioate; O-ethyl S-neryl carbonthioate; O-ethyl S-farnesyl carbonthioate; and mixtures thereof.8. The flavour composition according to claim 6 , wherein the compound according to formula (I) is present at a level of from about 0.005 ppm to about 5.0 ppm by weight of the flavour composition.9. The flavour composition according to claim 6 , wherein the compound according to formula (I) is present at a level of from about 0.01 ppm to about 1.0 ppm by weight of the flavour composition.10. The flavour composition according to claim 6 , further comprising a carrier material.11. A ...

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Номер записи: 64
28-04-2016 дата публикации

COFFEE OIL CAPSULES

Номер: US20160113314A1
Автор: Braga Ana Luiza, Gunes Zeynel Deniz, Husny Joeska, Pretre Daniel Andre, Soussan Elodie
Принадлежит: NESTEC S.A.

The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules. 1. A process for producing a capsule comprising coffee oil comprising:a) providingone or more aqueous compositions comprising coffee extract, anda composition comprising coffee oil;b) mixing a first aqueous composition comprising coffee extract with the composition comprising coffee oil at a pH below 7, providing an oil-in-water emulsion;c) raising the pH to 7 or above; andd) providing the capsule comprising a composition comprising coffee oil.2. The process according to claim 1 , wherein step b) is performed at a pH in the range 4.0-6.5.3. The process according to claim 1 , wherein the pH during step c) is raised to pH 7 or above by the addition of a second aqueous composition comprising coffee extract.4. The process according to claim 1 , wherein the aqueous composition comprising coffee extract provided in step b) claim 1 , has a dry matter content by weight (w/w) of coffee extract in the range 0.1-50%.5. The process according to claim 1 , wherein the composition comprising coffee oil comprises at least 5% coffee oil by weight (w/w).6. The process according to claim 1 , wherein the coffee oil is a fraction of whole coffee oil.7. The process according to claim 1 , wherein 50-100% (w/w) of the dry matter content of the capsule is derived from coffee beans.8. A capsule comprising coffee oil obtainable by a process according to .9. A capsule comprising coffee oil comprisinga core of a composition comprising coffee oil; anda membrane surrounding the core, wherein the membrane comprises coffee oil constituents and aqueous coffee extract constituents.10. The capsule comprising coffee oil according to claim 9 , having a diameter in the range 1 μm to 1 mm.11. A composition comprising ...

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Номер записи: 65
30-04-2015 дата публикации

COMPOSITION FOR PREPARATION OF A FOOD OR BEVERAGE PRODUCT

Номер: US20150118380A1
Автор: Daenzer-Alloncle Martine, Doleyres Yann
Принадлежит:

The present invention relates to a composition for preparation of a food or beverage product. The composition comprises a foamer ingredient releasing gas upon dissolution in aqueous liquid; and a beverage or foodstuff ingredient comprising particles of ground vegetable material in a matrix comprising a vegetable extract; wherein the beverage or foodstuff ingredient has a retarded solubility such that a foam has been formed by the foamer ingredient, before the beverage or foodstuffs ingredient has dissolved, when the composition is dissolved in an aqueous liquid to produce a food or beverage product. 1. A composition for preparing a food or beverage product , comprisinga) a foamer ingredient that releases gas upon dissolution in aqueous liquid; andb) a beverage or foodstuff ingredient comprising particles of ground vegetable material in a matrix comprising a vegetable extract; wherein the beverage or foodstuff ingredient has a retarded solubility such that a foam is formed by the foamer ingredient, before the beverage or foodstuffs ingredient has dissolved, when the composition is dissolved in an aqueous liquid to produce a food or beverage product.2. The composition of wherein the foamer ingredient and/or the beverage or foodstuff ingredient is in the form of a powder.3. The composition of claim 2 , wherein the beverage or foodstuffs ingredient has a solubility that has been retarded by coating with a water soluble composition.4. The composition of claim 2 , wherein the beverage or foodstuffs ingredient has a solubility that has been retarded by compacting the powder to increase its density.5. The composition of claim 1 , wherein the matrix of the beverage or foodstuff ingredient comprises a coffee and/or cocoa extract.6. The composition of claim 1 , wherein the ground vegetable material is ground coffee bean and/or ground cocoa bean.7. The composition of claim 1 , wherein the particles of vegetable material has an average size8. The composition of claim 1 , wherein ...

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Номер записи: 66
18-04-2019 дата публикации

COMPOSITION CONTAINING CAFFEINE AND CYCLOALANYLALANINE

Номер: US20190110493A1
Автор: Matsubayashi Hideki, Yamamoto Kenji
Принадлежит: SUNTORY HOLDINGS LIMITED

Provided is a composition having a good flavor in which unpleasant bitterness caused by caffeine is suppressed without reducing or removing caffeine in the composition. The caffeine content and the cycloalanylalanine content of the composition are adjusted to specific ranges. 1. A composition having:a caffeine content of 2 to 190 mg/100 mL; anda cycloalanylalanine content of 0.0006 to 14 mg/100 mL.2. The composition according to claim 1 , wherein the cycloalanylalanine content is 0.0020 to 7.0 mg/100 mL.3. The composition according to claim 1 , wherein the caffeine content is 6 to 110 mg/100 mL.4. The composition according to claim 1 , wherein the cycloalanylalanine content (mg/100 mL) (X) and the caffeine content (mg/100 mL) (Y) satisfy Y≤240log(X)+720 and Y≥1.5log(X)+4.5.5. The composition according to claim 1 , wherein the cycloalanylalanine content (mg/100 mL) (X) and the caffeine content (mg/100 mL) (Y) satisfy ail of Y≤50log(X)+150 claim 1 , Y≥4log(X)+12 claim 1 , and X≤7.0.6. The composition according to claim 3 , wherein a ratio between the caffeine content (mg/100 mL) and the cycloalanylalanine content (mg/100 mL) claim 3 , caffeine content/cycloalanylalanine content is 20 to 5000.7. The composition according to claim 1 , wherein cycloalanylalanine is derived from a heat-treated animal or plant peptide product.8. The composition according to claim 7 , wherein the animal or plant peptide is obtained from a soybean peptide claim 7 , a tea peptide claim 7 , a malt peptide claim 7 , a whey peptide claim 7 , or a collagen peptide.9. The composition according to claim 1 , being a drink.10. The composition according to claim 9 , wherein the drink is a coffee drink.11. The composition according to claim 9 , wherein the drink is a green tea drink.12. The composition according to claim 9 , being a packaged drink.13. A method for producing a composition claim 9 , the method comprising:adjusting a caffeine content of a composition to 1 to 190 mg/100 mL; andadjusting a ...

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Номер записи: 67
25-04-2019 дата публикации

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

Номер: US20190117721A1
Автор: Kim Seong Bo, Lee Young Mi, Park Byung Gyu, Park Seung Won
Принадлежит:

The present invention relates to a health functional food for inhibiting a rise of blood glucose containing coffee and tagatose. 1. A health functional food for inhibiting a rise in blood glucose , comprising coffee and tagatose.2. The health functional food of claim 1 , wherein the tagatose is included at a dose of 6 g/day to 10 g/day.3. The health functional food 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 health functional food of claim 1 , wherein the tagatose is in a crystalline form.5. The health functional food of claim 1 , wherein the health functional food further comprises a milk protein.6. The health functional food 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 health functional food of claim 5 , wherein the health functional food further comprises starch syrup.8. The health functional food of claim 1 , wherein the coffee contains caffeine.9. The health functional food 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 health functional food relative to a blood glucose level of the control who does not eat the health functional food.10. The health functional food 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 health functional food relative to an area under the blood glucose response curve of the control who does not eat the health functional food.11. The health functional food 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 ...

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Номер записи: 68
27-05-2021 дата публикации

FOAMING CREAMER COMPOSITION

Номер: US20210153518A1
Автор: Dedisse Anne-Juliette, Gehin-Delval Cecile, Leser Martin Erwin, Loret Chrystel, WAKSMAN Lucile
Принадлежит:

There is provided a foaming creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1; and a foamer ingredient comprising gas under pressure. Also provided are uses of said creamer composition together with a process of preparing a creamer composition. 1. A foaming creamer composition comprisingan emulsion comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1; anda foamer ingredient comprising gas under pressure.2. A foaming creamer composition according to claim 1 , wherein the emulsion comprises about 0.20 wt. % to about 1.20 wt. % casein or salt thereof.3. A foaming creamer composition according to claim 1 , wherein the composition is in the form of a powder.4. A foaming creamer composition according to claim 1 , wherein the casein or salt thereof is selected from the group consisting of: micellar casein claim 1 , sodium caseinate claim 1 , potassium caseinate and calcium caseinate.5. A foaming creamer composition according to claim 1 , wherein the oil is selected from the group consisting of: palm oil claim 1 , palm kernel oil or olein claim 1 , hydrogenated palm kernel oil or olein claim 1 , coconut oil claim 1 , algal oil claim 1 , canola oil claim 1 , soy bean oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , cotton seed oil claim 1 , milk fat claim 1 , and corn oil.6. A foaming creamer composition according to claim 1 , wherein the composition comprises a sweetener.7. A foaming creamer composition according to claim 1 , wherein the composition does not comprise a low molecular weight emulsifier.8. A foaming creamer composition according to claim 1 , wherein the composition comprises about 10 wt. % to about 80 wt. ...

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Номер записи: 69
27-05-2021 дата публикации

COFFEE CHERRY PROCESSING METHODS AND EXTRACTION PRODUCTS OBTAINED BY THE SAME

Номер: US20210153520A1
Автор: Hühn Tilo, Laux Roland
Принадлежит:

Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or sugars) of the coffee fruit. Specifically, the invention relates to a coffee cherry processing method, comprising the steps of: (1) adding water to coffee cherries or to any of pulp or green, unroasted coffee beans obtained from the coffee cherries to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100μηη or less; and (3) subjecting said suspension to one or more separation and/or processing steps comprising at least the separation of the water phase to obtain at least one coffee cherry extract selected from coffee cherry aroma, coffee cherry oil, coffee cherry powder, coffee cherry juice, coffee pulp aroma, coffee pulp powder, coffee pulp juice, coffee aroma and green or roasted coffee powder. 1. A coffee cherry processing method , comprising the steps of:(1) adding water to coffee cherries or to any of pulp or green, un roasted coffee beans obtained from the coffee cherries to form a suspension;(2) wet grinding said suspension in multiple steps to an average particle size of 100μιτι or less; and(3) subjecting said suspension to one or more separation and/or processing steps comprising at least the separation of the water phase to obtain at least one coffee cherry extract selected from coffee cherry aroma, coffee cherry oil, coffee cherry powder, coffee cherry juice, coffee pulp aroma, coffee pulp powder, coffee pulp juice, coffee aroma and green or roasted coffee powder.2. A coffee cherry processing method , comprising the steps of:(1) adding water to coffee cherries to form a suspension:(2) wet grinding said suspension in multiple grinding steps to an average particle size of 100μηη or less; and(3) subjecting said suspension to one or more ...

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Номер записи: 70
23-04-2020 дата публикации

ACID-REDUCING BEVERAGE FILTER AND METHOD OF PRODUCING SAME

Номер: US20200122195A1
Автор: Gray Frederick Scott, Lauto Michele Rama, Quill Tyler, Stansell Aaron Payne, Votaw Lucas Robert
Принадлежит:

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

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Номер записи: 71
17-05-2018 дата публикации

SOLUBLE BEVERAGES WITH ENHANCED FLAVORS AND AROMAS

Номер: US20180132504A1
Автор: Charles Christopher
Принадлежит:

Present embodiments generally relate to a sweetened soluble beverage component and a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid and a single serving of sweetened soluble beverage component. 1. A cartridge for producing a single serving of a beverage , the cartridge comprising:a cup comprising a lid, a bottom wall and a sidewall extending between the lid and the bottom wall; anda single serving of a sweetened soluble beverage component disposed in the cartridge,wherein the sweetened soluble beverage component comprises a soluble beverage, a sweetener and oil from coffee beans,wherein the oil from coffee beans was imparted to the soluble beverage and sweetener by mixing the soluble beverage and sweetener with the coffee beans, andwherein the coffee beans were removed after mixing.2. The cartridge of claim 1 , wherein the sweetener comprises sugar.3. The cartridge of claim 1 , wherein the sweetener comprises granular sugar.4. The cartridge of claim 1 , wherein the soluble beverage comprises soluble coffee.5. The cartridge of claim 4 , wherein the soluble coffee contains pulverized coffee beans.6. The cartridge of claim 1 , wherein the coffee beans comprise roasted whole coffee beans.7. The cartridge of claim 6 , wherein the roasted whole coffee beans comprise roasted whole espresso beans.8. The cartridge of claim 1 , wherein the coffee beans were removed from the sweetened soluble beverage component by filtering.9. The cartridge of claim 1 , wherein the sweetened soluble beverage component further comprises at least one of a dairy component claim 1 , a spice claim 1 , a cocoa claim 1 , a fruit powder and a flavoring component.10. A sweetened soluble beverage component comprising:a soluble beverage, a sweetener and oil from coffee beans,wherein the oil from coffee beans was imparted to the soluble beverage and sweetener by mixing the soluble beverage and sweetener with the coffee ...

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Номер записи: 72
07-08-2014 дата публикации

COLD INFUSION PROCESS FOR FORTIFYING COFFEE BEANS

Номер: US20140220182A1
Автор: Sweeney Michael
Принадлежит: Voyava Republic LLC

This invention relates to a cold infusion process for fortifying coffee beans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused coffee bean produced by the process of infusing the coffee bean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a coffee bean with at least one fortifying agent at approximately room temperature. 1. A method for the infusion of a roasted coffee bean with at least one fortifying agent comprising mixing the roasted coffee bean with a solution comprising the fortifying agent at approximately room temperature.2. The method of claim 1 , wherein the fortifying agent is a vitamin claim 1 , non-vitamin claim 1 , mineral claim 1 , non-mineral claim 1 , botanical claim 1 , hormone claim 1 , herb claim 1 , neutraceutical claim 1 , lipid claim 1 , carbohydrate claim 1 , amino acid claim 1 , acid claim 1 , salt claim 1 , prebiotic claim 1 , or probiotic.3. A method for the infusion of a coffee bean with at least one fortifying agent comprising the steps of:a.) roasting the coffee bean;b.) allowing the coffee bean to cool to approximately room temperature;c.) preparing a fortifying solution comprising at least one fortifying agent, a bridge initiator for acid salt bias, an acid, and water, wherein the solution has a pH of between about 4 to about 3.5; andd.) mixing the roasted coffee bean with the fortifying solution.4. The method of claim 3 , wherein the at least one fortifying agent is a vitamin claim 3 , non-vitamin claim 3 , mineral claim 3 , non-mineral claim 3 , botanical claim 3 , hormone claim 3 , herb claim 3 , neutraceutical claim 3 , lipid claim 3 ...

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Номер записи: 73
08-09-2022 дата публикации

SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF

Номер: US20220279819A1
Автор: Eidenberger Thomas, Lyu Wei, Shi Jingang, Shi Weiyao, SHI XIN, Wang Hansheng, WANG Yi, Xin Yingxiang
Принадлежит:

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions. 120-. (canceled)21. A sweetener or flavoring agent composition comprising: (1) a first component comprising a reducing sugar; and', '(2) a second component comprising one or more amino acids, '(a) a Maillard reaction product (MRP) composition formed from a reaction mixture comprisingwherein the first and second components are heated at a temperature sufficient to form one or more MRPs therefrom; and(b) a high intensity sweetener composition,wherein the weight ratio of the MRP composition to the high intensity sweeter composition is between 1:9 to 9:1, andwherein the MRP composition is added to the high intensity sweetener composition in an amount sufficient to improve the taste and/or flavor of the high intensity sweetener.221SteviaStevia. The composition of claim , wherein the first component further comprises one or more members selected from the group consisting of steviol glycosides , glycosylated steviol glycosides , extracts and glycosylated extracts.231. The composition of claim , wherein the first component further comprises thaumatin or a thickener.241. The composition of claim , wherein the high intensity sweetener composition comprises one or more high intensity sweeteners selected from the group consisting of rebaudioside A , glycosylated rebaudioside A , rebaudioside B , rebaudioside D , rebaudioside M , stevioside , rubusoside , mogroside V , aspartame , sucralose , acesulfame-K and advantame.251. The composition of claim , wherein the sweetening or flavoring composition further comprises a thickener.261. The composition of claim , wherein the reducing sugar is selected from the group consisting of rhamnose , xylose , mannose and galactose; andwherein the amino acid is selected from the group consisting of alanine, glutamic acid, phenylalanine and valine.27. A sweetener or ...

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Номер записи: 74
30-04-2020 дата публикации

PACKED COFFEE BEVERAGE CONTAINING FURFURYL METHYL SULFIDE

Номер: US20200128845A1
Автор: IBUSUKI Daigo, Ito Nobuhiro, IWASA Chihiro, SUGINO Ryosuke, YANO Taro
Принадлежит: SUNTORY HOLDINGS LIMITED

A coffee beverage having, regardless of a liquid temperature of the beverage, reduced bitterness and little aftertaste is provided. 1. A packed coffee beverage having:a content of guaiacol of 10 to 600 μg/L; anda content of furfuryl methyl sulfide of 22 to 1,000 μg/L.2. The packed coffee beverage according to claim 1 , wherein the content of guaiacol in the beverage is 100 to 500 μg/L.3. The packed coffee beverage according to claim 1 , further satisfying at least one of (i) to (iv) below:(i) a content of p-ethylphenol in the beverage is 2 to 20 μg/L;(ii) a content of p-cresol in the beverage is 2 to 20 μg/L;(iii) a content of phenol in the beverage is 50 to 1,100 μg/L; and(iv) a content of 2-acetylpyrrole in the beverage is 300 to 1,500 μg/L.4. The packed coffee beverage according to claim 1 , wherein the content of furfuryl methyl sulfide in the beverage is 150 to 500 μg.5. The packed coffee beverage according to claim 1 , further satisfying at least one of (v) to (vii) below:(v) a content of furfuryl mercaptan in the beverage is 1,800 to 5,000 μg/L;(vi) a content of furfuryl methyl disulfide in the beverage is 25 to 300 gμ/L; and(vii) a content of furfuryl thioacetate in the beverage is 25 to 300 μg/L.6. The packed coffee beverage according to claim 1 , wherein the beverage is black coffee.7. The packed coffee beverage according to claim 1 , wherein a Brix value of the beverage is 0.4 or more.8. The packed coffee beverage according to claim 1 , wherein the beverage is packed in a re-sealable lidded container.9. A production method for a packed coffee beverage claim 1 , comprising:(i) adjusting a content of guaiacol in the beverage to 10 to 600 μg/L;(ii) adjusting a content of furfuryl methyl sulfide in the beverage to 22 to 1,000 μg/L; and(iii) packing the beverage.10. The packed coffee beverage according to claim 2 , further satisfying at least one of (i) to (iv) below:(i) a content of p-ethylphenol in the beverage is 2 to 20 μg/L;(ii) a content of p-cresol in ...

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Номер записи: 75
26-05-2016 дата публикации

FOOD COMPOSITION IN POWDER WITH SWEETENER AND SPARKLING, FREE OF LIPID AND PROTEIN

Номер: US20160143310A1
Автор: Alves dos Santos Airton, Carlos Vanzo, Domingues Soares da Silva Roberta, Gravina Rosana, JR. Antonio, Paccagnella de Picoli Patrícia
Принадлежит: Hypermarcas SA

The present invention discloses a food composition in soluble coffee powder which comprises a combination of sweetening agents and a foaming agent, substantially free of lipids or proteins. Such a formulation increases the sensory performance of homemade flavored coffee prepared by brewing or filtration. The combination of the sweeteners and foaming agent enhances the body of the coffee and the presence of foam presents improvement of texture in the taste, transforming the filtered or brewed coffee in a coffee similar to the espresso coffee. 1. A powdered food composition comprising sucralose and potassium acesulfame as sweetening agents and at least one foaming agent , free of lipids and free of proteins.2. The powdered food composition according to claim 1 , wherein the foaming agent only contains carbohydrates claim 1 , quillaja extract claim 1 , and edible gas.3stevia. The powdered food composition of any one of or claim 1 , further comprising at least one of the sweetening agents selected from the group consisting of aspartame claim 1 , neotame claim 1 , claim 1 , stevioside claim 1 , steviol claim 1 , isosteviol claim 1 , monk fruit claim 1 , sorbitol claim 1 , isomalt or isomaltitol claim 1 , lactitol claim 1 , thaumatin claim 1 , erythritol claim 1 , xylitol claim 1 , mannitol claim 1 , saccharin claim 1 , and cyclamates claim 1 , or combinations thereof.4. Powdered food composition of any one of - wherein it changes a filtered or brewed coffee in a drink with the body characteristics claim 1 , flavor claim 1 , and appearance of an espresso coffee.5. The powdered food composition of claim 4 , which enhances the body of the brewed or filtered coffee claim 4 , latte claim 4 , or cappuccino claim 4 , making it more creamy and full-bodied than the strained or filtered coffee claim 4 , latte claim 4 , or traditional cappuccino.6. The powdered food composition of any one of - claim 4 , which presents claim 4 , when added to the brewed or filtered coffee claim 4 , ...

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Номер записи: 76
26-05-2016 дата публикации

Instant hot water drinks

Номер: US20160143338A1
Автор: Nicholas J. Singer
Принадлежит: Individual

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.

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Номер записи: 77
25-05-2017 дата публикации

MASS CONTAINING FUNCTIONAL COMPOUND AND VISCOSITY REGULATOR

Номер: US20170143021A1
Автор: JARVENPAA Janne
Принадлежит:

The invention relates to a functional compound-comprising mass, as well as to a method for the manufacture and use of such a mass. The invention relates also to a method for manufacturing a functional compound-comprising product, as well as to the use of such a product. The mass according to the invention has been provided with at least one functional compound and at least one viscosity regulator and that the mass further comprises at least one carrier from a group, comprising fat/oil such as an ethereal oil; water; a solvent such as alcohol; a film former-comprising matrix. 1. A mass comprising functional compound , wherein said mass has been provided with at least one functional compound and at least one viscosity regulator , and the mass further comprises at least one carrier from a group , comprising:waterfat/oil, such as an ethereal oilsolvent, such as alcohol, such as a 1-, 2-, 3- or multivalent alcohol such as ethanol or glycerola film former-comprising matrix.2. A mass according to claim 1 , wherein the viscosity regulator consists of silicate.3. A mass according to claim 1 , wherein the mass comprises a matrix with a content of some film former.4. A mass according to claim 3 , wherein the film former consists of ethylcellulose.5. A mass according to claim 1 , wherein mass comprises a solvent.6. A mass according to claim 5 , wherein the solvent capable dissolving a functional compound is an alcohol claim 5 , such as preferably ethanol or glycerol.7. A mass according to claim 1 , wherein the mass has been provided claim 1 , as a functional compound claim 1 , with at least one flavor claim 1 , a flavor suppressor and/or a flavor enhancer.8. A mass according to claim 1 , wherein the mass has been provided claim 1 , as a functional compound claim 1 , with at least one claim 1 , a scent claim 1 , a scent suppressor claim 1 , a scent enhancer claim 1 , a repellent claim 1 , an attractor claim 1 , or a pesticide9. A mass according to claim 1 , wherein the mass has ...

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Номер записи: 78
16-05-2019 дата публикации

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

Номер: US20190142026A1
Автор: Gehin-Delval Cecile, Koller Brett, Mora Federico, Sahai Deepak, Scarlatos Amber Christine
Принадлежит:

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 ...

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Номер записи: 79
07-05-2020 дата публикации

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

Номер: US20200138061A1
Автор: Bell Zachary Wayne, Brock Alistair James, Mirata Fosca
Принадлежит:

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 ...

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Номер записи: 80
01-06-2017 дата публикации

CREAMER FREE FROM ADDED EMULSIFIER(S), BUFFER(S) AND STABILIZING SALTS

Номер: US20170150731A1
Автор: Berrocal Rafael, Dotzauer Maria Magdalena, Schlaginhaufen Jurg, Schmitt Christophe Joseph Etienne, WAKSMAN Lucile, Weingand-Ziade Alexandra, Zeltner Peter
Принадлежит:

Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution. 1. A spray-dried creamer composition comprising:added sugar comprising sucrose and/or lactose ranging from 5-30% by weight;milk ranging from 30-60% by weight;fat ranging from 15-40% by weight;wherein the composition is devoid of the following added agentsMono- and di-glycerides of fatty acids INS471, Sodium stearoyl lactylate (SSL) E481, Diacetyltartaric and fatty acid esters of glycerol INS472e. The buffer- and stabilizing salts such as Monosodium phosphate E339(i), Monopotassium phosphate E340 (i), Disodium phosphate E339 (ii), Dipotassium phosphate E340(ii), Di Potassium Phosphate INS340, Trisodium phosphate E339 (iii), Tripotassium phosphate E340 (iii), Sodium carbonate E500(i), Trisodium Citrate E331(iii), Sodium Hexameta Phosphate E452(i), Sodium Tri Poly Phosphate E451, Tetra Sodium Pyrophosphate INS450 (iii), Sodium Hexametaphosphate INS452i, Trisodium Citrate INS331iii, sodium or potassium ortho phosphates, sodium or potassium polyphosphates, sodium or potassium mono- or bicarbonates, sodium or potassium citrates, hexametaphosphate or combinations thereof; and{'sub': '3', 'the composition does not flocculate upon reconstitution in coffee or tea at temperature of water ranging from 40-90° C. and hardness up to 400 ppm CaCO.'}2. The composition of claim 1 , wherein the milk is selected from the group ...

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Номер записи: 81
22-09-2022 дата публикации

Enhanced coffee or tea

Номер: US20220295816A1
Автор: Kevin CHAPA, Kirk Gibson RUMMEL, III
Принадлежит: Individual

A compound capable of adjusting a concentration of magnesium or calcium dissolved in water, and coffee or tea in dry form are packaged in a container, for example, to form single-serve capsules or pods. Alternatively, a composition is made by adding the compound to the coffee or tea in dry form. The container holding the compound and the coffee or tea in dry form, and the composition made by adding the compound to the coffee or tea in dry form are used for brewing a caffeinated drink.

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Номер записи: 82
23-05-2019 дата публикации

A NITROGEN INFUSED HIGH YIELD SOLUBLE COFFEE AND METHODS THEREOF

Номер: US20190150467A1
Автор: Gehin-Delval Cecile, Jung Marie-Laure, Mora Federico, Niederreiter Gerhard, Palzer Stefan, Pouzot Matthieu
Принадлежит: NESTEC S.A

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 ...

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Номер записи: 83
08-06-2017 дата публикации

POWDER COMPOSITION FOR AN AERATED FOOD PRODUCT

Номер: US20170156350A1
Автор: ARNAUDOV Nicolaev Luben, MARKANDE Abhay Vasant, Poortinga Albert Thijs, STOYANOV Simeon Dobrev, van Seeventer Paul Bastiaan
Принадлежит: FrieslandCampina Nederland B.V.

The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance, said amphiphilic substance having an HLB-value of 8 or more. The invention further relates to a food composition comprising the gas release agent and to a food made from a food composition comprising the gas release agent. 125.-. (canceled)26. A gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped , which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance , the amphiphilic substance having an HLB-value of 8 or more.27. The gas release agent according to claim 26 , wherein the amphiphilic substance has an HLB of more than 10.28. The gas release agent according to claim 26 , wherein the amphiphilic substance is selected from the group of amphiphilic sugar esters claim 26 , amphiphilic esters of monoglycerides claim 26 , amphiphilic esters of diglycerides and amphiphilic esters of fatty acids.29. The gas release agent according to claim 26 , wherein the hydrophobic substance is a fat or a wax that is solid at 23° C.30. The gas release agent according to claim 29 , wherein the hydrophobic substance comprises a fatty acid triglyceride.31. The gas release agent according to claim 26 , wherein the coating material forms 1-15 wt. % of the gas release agent.32. The gas releasing agent according to claim 26 , wherein the water-soluble or water-dispersible material comprises at least one component selected from the group consisting of carbohydrates and proteins.33. The gas release agent according to claim 32 , wherein the carbohydrates comprise maltodextrin.34. The gas release agent according to claim 32 , ...

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Номер записи: 84
24-06-2021 дата публикации

System and Method of Manufacturing a Fermented Coffee Formulation

Номер: US20210186044A1
Автор: Lee Peter Kyoung
Принадлежит:

A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-refermented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted. 1. A method of manufacturing a fermented coffee formulation , the method comprises the steps:(A) providing a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a quantity of supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray;(B) formulating an initial fermenting coffee mixture by placing the quantity of unprocessed coffee fruit and the quantity of primary fermentation blend into the first container;(C) transforming the quantity of unprocessed coffee fruit into a quantity of fermented coffee fruit with the quantity of primary fermentation blend in the first container after an extended time period;(D) removing the quantity of fermented coffee fruit from the first container;(E) separating a quantity of fermented coffee beans from the quantity of fermented coffee fruit;(F) transforming the quantity of fermented coffee beans into a quantity of roasted-and-fermented coffee beans with the roasting ...

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Номер записи: 85
24-06-2021 дата публикации

PACKAGED AMBIENT COFFEE BEVERAGE WITH AERATED TEXTURE UPON HAND SHAKING

Номер: US20210186045A1
Автор: Sher Alexander A., Sun Zhongwei, Yao Yuan, Zengfeng Song
Принадлежит:

A beverage consisting essentially of coffee beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel. 1. A shelf-stable ready to drink coffee beverage comprising:a coffee component ranging from 0.5 to 1.5%;a dairy component ranging from 7.5 to 10.5 w/w % milk solids;sodium hexametaphosphate (SHMP) ranging from 0.02 to 0.05%;sodium bicarbonate ranging from 0.16 to 0.21%;a cellulose component ranging from 0.2 to 0.5%;xanthan ranging from 0.01 to 0.03%; andgellan gum ranging from 0.01 to 0.04 w/w %.2. A shelf-stable ready to drink coffee beverage comprising:a coffee component ranging from 0.5 to 1.5 w/w %;a dairy component above 10.5 w/w % up to 15 w/w % milk solids;sodium hexametaphosphate (SHMP) ranging from 0.02 to 0.05 w/w %;sodium bicarbonate ranging from 0.16 to 0.21 w/w %;a cellulose component ranging from 0.2 to 0.5 w/w %; andcarrageenan ranging from 0.005 to 0.02 w/w %;dipotassium phosphate ranging from 0.01 to 0.03 w/w %;potassium citrate ranging from 0 to 0.05 w/w %; andgellan gum ranging from 0.01 to 0.04 w/w %.3. The beverage of claim 1 , wherein the cellulose comprises a blend of carboxymethyl cellulose and microcrystalline cellulose.4. The beverage of claim 1 , wherein the gellan is high-acyl gellan.5. The beverage of claim 2 , wherein the carrageenan is selected from the group consisting of iota claim 2 , kappa claim 2 , lambda and combinations thereof.6. The beverage according to claim 1 , wherein the beverage further comprises a sweetener component.7. The beverage according to claim 6 , wherein the sweetener comprises sugar ranging from 0.5 to 5 wt %.8. The beverage according to claim 1 , wherein the beverage retains an aerated texture for at least 30 minutes after shaking.9. (canceled)10. A process for preparing an aseptic coffee beverage with aerated texture after hand shaking which comprises the step of:i) providing a packaged product with headspace from 20-35 volume % ...

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Номер записи: 86
24-06-2021 дата публикации

Methods and systems associated with brewing coffee

Номер: US20210186252A1
Автор: Anthony Duane Dodd
Принадлежит: Individual

Systems and methods for submerging coffee within water in a chamber directly below a filter, creating a vacuum within the chamber, removing carbon dioxide through the filter while preventing the formation of carbonic acid, and creating another vacuum within the chamber.

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Номер записи: 87
25-06-2015 дата публикации

AROMATIZATION OF COFFEE

Номер: US20150173390A1
Автор: van Loon-Post Angenita Dorothea
Принадлежит:

Disclosed is a novel method of aromatizing coffee beans. The beans can be green or roasted, including ground beans, and are allowed to stand together with an aroma generating substance. The aroma generating substance preferably is a dry and solid natural substance, such as a cinnamon or vanilla stick, in whole or ground form. The invention also pertains to packages comprising both roasted coffee beans and an aroma generating substance. 1. A method for aromatizing coffee , comprising holding whole or ground coffee beans and at least one aroma generating substance held captured into an environment for an effective standing time , and removing said substance.2. A method according to claim 1 , wherein the coffee beans are roasted beans.3. A method according to claim 1 , wherein the coffee beans are green coffee beans.4. A method according to claim 3 , followed by subjecting the green beans to roasting.5. A method according to claim 1 , wherein the aroma generating substance is a natural substance selected from the group consisting of spices claim 1 , herbs claim 1 , fruits claim 1 , flowers claim 1 , and mixtures thereof.6. A method according to claim 1 , wherein the aroma generating substance is a solid and dry substance claim 1 , preferably held in a holding device claim 1 , such as a filter bag.7. A method according to claim 1 , wherein the environment in which the whole or ground beans and the aroma generating substance are captured claim 1 , is selected from the group consisting of packages claim 1 , such as bags claim 1 , cans claim 1 , cartridges or jars claim 1 , or chambers such as vessels claim 1 , silo's claim 1 , trucks claim 1 , train wagons claim 1 , and sea containers.8. A method according to claim 3 , wherein green coffee beans and an aroma generating substance are held captured in a fabric bag or a silo.9. A method according to claim 7 , wherein the aroma generating substance is a natural substance selected from the group consisting of spices claim 7 , ...

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Номер записи: 88
01-07-2021 дата публикации

COFFEE ADDITIVE USING BLACK GARLIC EXTRACT AND PREPARATION METHOD THEREOF

Номер: US20210195931A1
Автор: LEE Jung Bin
Принадлежит: HAANONG FOODS. CO., LTD.

The present invention relates to a coffee additive with sweet taste and flavor prepared by preparing a black garlic caramel using a black garlic extract and then adding and stirring milk and heating the mixture at 85° C. to 90° C. for 5 to 10 minutes and has an excellent effect of providing a novel food material by reducing the bitter taste of commercial Espresso and imparting physiological functions of SAC and the like to existing coffee products such as Americano. 1. A method of preparing a coffee additive comprising preparing a black garlic extract caramel using a black garlic extract and adding milk and then stirring and heating the mixture at 85° C. to 90° C. for 5 to 10 minutes.2. The method of claim 1 , further comprising: spray-drying the mixture after heating.3. A liquid or powdered coffee additive with enhanced sweet taste and flavor prepared by the method of .4. A black garlic extract caramel composition comprising 10 wt % of fresh cream claim 1 , 42 wt % of white chocolate claim 1 , 21 wt % of sugar claim 1 , 13 wt % of condensed milk claim 1 , 10 wt % of butter claim 1 , 3 wt % of black garlic extract claim 1 , and 1 wt % of water with respect to a total coffee additive composition.5. A liquid or powdered coffee additive with enhanced sweet taste and flavor prepared by the method of . This patent application claims the benefit of priority from Korean Patent Application No. 10-2020-0110513 entitled “Coffee Additive Using Black Garlic Extract and Preparation Method Thereof”, filed on Aug. 31, 2020 and Korean Patent Application No. 10-2019-0177936, entitled “Coffee Additive Using Black Garlic Extract and Preparation Method Thereof”, filed on Dec. 30, 2019, the contents of which are incorporated by reference herein in their entirety.The present invention relates to a coffee additive containing a black garlic extract and a preparation method thereof, and more particularly, to a coffee additive composition containing reducing sugar, SAC, and the like of black ...

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Номер записи: 89
21-05-2020 дата публикации

PYRROLE COMPOUND, AROMA COMPOSITION, AND FOOD AND DRINK AND COSMETICS CONTAINING THE SAME

Номер: US20200157463A1
Автор: INENAGA Shunsuke, ITO Makiko, MIYAZAWA Yamato, Yoshikawa Keisuke
Принадлежит: T. HASEGAWA CO., LTD.

A compound represented by the following formula (1): 3. A food and drink comprising the compound according to .4. The food and drink according to being a tea beverage.5. A cosmetics comprising the compound according to .6. A method for imparting roasting aroma to a food and drink claim 1 , comprising a step of adding the compound according to to the food and drink.7. A food and drink comprising the aroma composition according to .8. A cosmetics comprising the aroma composition according to .9. A method for imparting roasting aroma to a food and drink claim 2 , comprising a step of adding the aroma composition according to to the food and drink. The present invention relates to a pyrrole compound, an aroma composition, and a food and drink and a cosmetics containing the same.Aroma and taste of food and drink having great influence on preference of consumers are considered as one of important factors that characterize the food and drink. In recent years, food and drink with various kinds of fragrance and flavor have been demanded with diversification of preference of consumers. Further, aroma is an important factor not only in food and drink, but also in the field of cosmetics. There is a growing need for products having fragrance and flavor with natural feeling with an increasing demand for high-end products.Under such circumstances, an aroma component of food and drink and cosmetics is added as an aroma ingredient as a technique for enhancing or imparting desired flavor and fragrance.In particular, food and drink and cosmetics to which savory roasting fragrance and flavor found in roasted food and drink are imparted are extremely highly preferred and considered as one of products which are expected to be in increasing demand for times to come.For example, JP 2015-208286 A proposes a technique for adding roasted tea extract including various pyrazine-based compounds such as 2-methylpyrazine for the purpose of imparting natural roasting aroma to food and drink. ...

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Номер записи: 90
08-07-2021 дата публикации

TASTE-MODIFYING INGREDIENT

Номер: US20210204578A1
Автор: DELATTRE Maxime, Gelin Jean-Luc
Принадлежит: FIRMENICH SA

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage. 1. A method of reducing bitterness of a foodstuff or beverage , the method comprising introducing a taste-modifying ingredient to a foodstuff or beverage in an amount effective to reduce a bitter taste , wherein the taste-modifying ingredient is 7-[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]-oxy-5-hydroxy-2-(4-hydroxyphenyl)-chromen-4-one.2. The method of claim 1 , wherein the taste modifying ingredient is present in the foodstuff or beverage at a concentration ranging from 5 to 100 ppm.3. A method of enhancing sweetness of a foodstuff or beverage claim 1 , the method comprising introducing a taste-modifying ingredient to a foodstuff or beverage in an amount effective to enhance a sweet taste claim 1 , wherein the taste-modifying ingredient is 7-[4 claim 1 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 claim 1 ,4 claim 1 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]-oxy-5-hydroxy-2-(4-hydroxyphenyl)-chromen-4-one.4. The method of claim 3 , wherein the taste modifying ingredient is present in the foodstuff or beverage at a concentration ranging from 5 to 100 ppm. The present application is a continuation of U.S. patent application Ser. No. 16/165,165, filed Oct. 19, 2018, which is a continuation of U.S. patent application Ser. No. 15/967,905, filed May 1, 2018, which is a continuation of U.S. patent application Ser. No. 14/901,389, filed Dec. 28, 2015, which is a United States national stage application of PCT Application No. PCT/EP2014/061417, filed Jun. 3, 2014, which claims the benefit of priority of U.S. Provisional Application No. 61/840,401, filed Jun. 27, 2013.The present invention relates to a taste-modifying ingredient. The invention further relates to the use of ...

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Номер записи: 91
08-07-2021 дата публикации

ACID-REDUCING BEVERAGE FILTER AND METHOD OF PRODUCING SAME

Номер: US20210205843A1
Автор: Gray Frederick Scott, Lauto Michele Rama, Quill Tyler, Stansell Aaron Payne, Votaw Lucas Robert
Принадлежит:

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

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Номер записи: 92
28-06-2018 дата публикации

Aroma-retaining soluble coffee

Номер: US20180177206A1
Автор: Alexander OOSTERVELD, Gertjan Heijman, Petrus Maria Theresia De Kok
Принадлежит: Koninklijke Douwe Egberts Bv

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. %.

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Номер записи: 93
13-06-2019 дата публикации

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

Номер: US20190174791A1
Автор: Kliger David
Принадлежит:

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 ...

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Номер записи: 94
09-07-2015 дата публикации

COFFEE SUBSTITUTE

Номер: US20150189898A1
Автор: Deuchi Keiji, Koizumi Hideki, Kumata Noriko, Okumura Ryohhei, Shinohara Hiroyuki
Принадлежит: KIRIN BEVERAGE COMPANY, LIMITED

With an object of providing a coffee substitute imparted with the distinctive coffee flavor and taste while also having a reduced amount of component such as caffeine, which is included as a main component of coffee but sometimes undesirable for reasons of physiological activity and health, the present invention solves the object by producing a coffee substitute by subjecting a raw material composition formed by combining an amino acid, chlorogenic acid and sugar to a roasting process. More specifically, the present invention produces a product having the taste of coffee by Maillard reaction of a sugar and amino acids in the presence of a chlorogenic acid. Since caffeine is not included in the product, foods and drinks produced using this product consequently have a coffee-like taste without including caffeine, thereby achieving foods and drinks for consumers to enjoy the coffee flavor without ingesting caffeine. 1. A coffee substitute obtained by subjecting a raw material composition formed by combining an amino acid , a chlorogenic acid and a sugar to a roasting process.2. The coffee substitute according to claim 1 , wherein a weight ratio of an amino acid to a sugar is 0.003/1 to 30/1.3. The coffee substitute according to claim 1 , wherein a weight ratio of a chlorogenic acid to a sugar is 0.02/1 to 200/1.4. The coffee substitute according to claim 1 , wherein the roasting process is carried out at 90 to 250° C. for 1 to 270 minutes.5. A food or drink imparted with coffee flavor claim 1 , prepared by using the coffee substitute of .6. The food or drink imparted with coffee flavor according to claim 5 , wherein the food or drink imparted with coffee flavor is a packaged beverage.7. A method for producing a coffee substitute comprising: combining an amino acid claim 5 , a chlorogenic acid and a sugar so that a weight ratio of the amino acid to the sugar is 0.003/1 to 30/1 and a weight ratio of the chlorogenic acid to the sugar is 0.02/1 to 200/1 claim 5 , to form a ...

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Номер записи: 95
04-06-2020 дата публикации

COFFEE BEVERAGE COMPOSITION AND METHOD OF PRODUCING IT

Номер: US20200170277A1
Автор: Birch Annette Michelle, Cavinato Mauro, Chavez Montes Bruno, Crow Darren William, Dupas Julien, Elsby Kevan, Fuson Robert Wayne, Mora Federico, Srbljin Marija
Принадлежит:

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 ...

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Номер записи: 96
11-06-2020 дата публикации

Beverage Concentrates With Increased Viscosity And Shelf Life And Methods Of Making The Same

Номер: US20200178571A1
Автор: Meyers Katherine Josephine, Piorkowski Daniel T., Ragnarsson Karl
Принадлежит:

Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. The liquid beverage concentrates achieve enhanced stability due to inclusion of one or more viscosity increasing agents. The liquid beverage concentrates described herein provide enhanced flavor stability to ingredients that are highly prone to degradation in acidic solutions despite the concentrates having a low pH (i.e., about 1.8 to about 3.1). In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months when stored at 70° F. in a sealed container and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation. 111-. (canceled)12. A flavored liquid beverage concentrate having a pH of about 1.8 to about 3.1 , the concentrate comprising:At least about 40 percent water;about 8 to about 60 percent acidulant;about 0.5 to about 40 percent flavoring; anda viscosity increasing agent in an amount effective to provide a Newtonian liquid viscosity of about 7.5 to about 100 cP as measured using Spindle S00 at 10 rpm at 20° C. or a non-Newtonian liquid viscosity of about 7.5 to about 10,000 cP as measured using Spindle S00 at 10 rpm at 20° C.,wherein the concentrate has a concentration such that when diluted with a potable liquid at a ratio of about 1:50 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to 0.8 percent acid by weight of the beverage.13. The flavored liquid beverage concentrate of claim 12 , wherein the concentrate further comprises about 40 to about 90 percent water.14. The flavored liquid beverage concentrate according to claim 12 , wherein the concentrate has a Newtonian liquid viscosity of about 7.5 to about 50 cP as measured using Spindle S00 at 10 rpm at 20° C. or a non-Newtonian liquid viscosity of 7.5 to about 5 claim 12 ,000 cP as measured using Spindle S00 at 10 rpm ...

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Номер записи: 97
22-07-2021 дата публикации

NON-DAIRY CREAMER FORMULATION

Номер: US20210219577A1
Автор: Bell Brandon Eugene, Owen James Matthew
Принадлежит:

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage (“creaming”). 140-. (canceled)41. A product comprising a pressurized composition in a delivery system , wherein the composition comprises:from about 25 to about 40 percent by weight of a sugar agent;from about 8 to about 16 percent by weight of coconut oil or palm kernel oil or palm oil or mixtures thereof;from about 0.5 to about 1.5 percent by weight of a milk protein concentrate, comprising a protein content of greater than 50% by weight and a lactose content of less than 20% by weight in comparison to milk powders and whey concentrates or isolates;from about 0.5 to about 1.5 percent by weight of a caseinate;from about 0.2 to about 2 percent by weight of a stabilizer;from about 0.05 to 0.6 percent by weight of at least one emulsifier;at least one buffering agent;and water.42. The product of claim 41 , wherein the stabilizer is microcrystalline cellulose.43. The product of claim 41 , wherein the at least one emulsifier comprises monoglycerides and diglycerides claim 41 , stearoyl lactylate or a mixture thereof.44. The product of claim 43 , wherein the at least one emulsifier comprises:from about 0.05 to 0.3 percent by weight monoglycerides and diglycerides; andfrom about 0.05 to about 0.3 percent by weight of a stearoyl lactylate.45. The product of claim 41 , wherein the at least one buffering agent comprises salt claim 41 , a buffering salt claim 41 , or a mixture thereof.46. The product of claim 45 , wherein the buffering salt is dipotassium phosphate.47. The product of claim 45 , wherein the at least one buffering agent comprises:from about 0.01 to about 0.1 percent by weight ...

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Номер записи: 98
14-07-2016 дата публикации

Soluble beverages with enhanced flavors and aromas

Номер: US20160198732A1
Автор: Christopher Charles
Принадлежит: Starbucks Corp

Present embodiments generally relate to a sweetened soluble beverage component and a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid and a single serving of sweetened soluble beverage component.

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Номер записи: 99
12-07-2018 дата публикации

INSTANT HOT WATER DRINKS

Номер: US20180192671A1
Автор: Singer Nicholas J.
Принадлежит:

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 ...

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Номер записи: 100