Whole Or Ground, Including Additive Other Than Extractive Type Patents (Class 426/595)
  • Patent number: 9717261
    Abstract: Provided are roasted coffee beans useful for producing a coffee beverage having rich body and taste and suppressed in unpleasant taste. The roasted coffee beans of the present invention have an L value of 10 to 20, a content weight ratio [(B)/(A)] of hydroxyhydroquinone (B) to hydroquinone (A) of 3.5 or less, and a content of chlorogenic acids (C) of 0.3 to 1.5 g relative to 100 g of the roasted coffee beans.
    Type: Grant
    Filed: September 13, 2012
    Date of Patent: August 1, 2017
    Assignee: KAO CORPORATION
    Inventor: Tatsuya Kusaura
  • Patent number: 9622498
    Abstract: 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.
    Type: Grant
    Filed: May 27, 2016
    Date of Patent: April 18, 2017
    Assignee: Vera Roasting Company, Inc.
    Inventor: Glen P. Miller
  • Patent number: 9585410
    Abstract: 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.
    Type: Grant
    Filed: May 2, 2013
    Date of Patent: March 7, 2017
    Assignee: Nestec S.A.
    Inventors: Yann Doleyres, Martine Daenzer-Alloncle
  • Patent number: 9301939
    Abstract: Provided is a method for producing a chlorogenic acids composition having a reduced caffeine content and good taste and favor, capable of efficiently recovering high purity of chlorogenic acids from a chlorogenic acids-containing composition. The method for producing a purified chlorogenic acids composition comprises a step A of bringing a chlorogenic acids-containing composition into contact with a cation exchange resin; a step B of bringing the liquid obtained in the step A into contact with an anion exchange resin; and a step C of bringing an eluent into contact with the anion exchange resin after the step B.
    Type: Grant
    Filed: May 1, 2015
    Date of Patent: April 5, 2016
    Assignee: KAO CORPORATION
    Inventors: Kenji Yamawaki, Yukiteru Sugiyama, Hitoshi Sato
  • Patent number: 9113654
    Abstract: The present invention provides a cartridge for a beverage preparation system, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the inlet for the discharge of a beverage from the cartridge and a flow path connecting the inlet to the outlet, wherein the flow path includes within it a non-gelled beverage liquid concentrate containing about 0.01 to about 5 weight % in total of one or more thickeners. The cartridge may comprise an aperture having a cross-sectional area of 2 mm2 or less downstream of a chamber in which the beverage liquid concentrate is loaded. The beverage concentrate may comprise methyl cellulose and at least one alginate in a weight ratio of 1:5 to 5:1 to provide improved the organoleptic properties such as mouthfeel.
    Type: Grant
    Filed: February 26, 2013
    Date of Patent: August 25, 2015
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Adrian Harold Massey, Ayse Tulay Massey, Clemence Michaut, Helen Blangy
  • Patent number: 9101163
    Abstract: The present invention provides a cartridge for a beverage preparation system, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the inlet for the discharge of a beverage from the cartridge and a flow path connecting the inlet to the outlet, wherein the flow path includes within it a non-gelled beverage liquid concentrate containing about 0.01 to about 5 weight % in total of one or more thickeners. The cartridge may comprise an aperture having a cross-sectional area of 2 mm2 or less downstream of a chamber in which the beverage liquid concentrate is loaded. The beverage concentrate may comprise methyl cellulose and at least one alginate in a weight ratio of 1:5 to 5:1 to provide improved the organoleptic properties such as mouthfeel.
    Type: Grant
    Filed: March 26, 2010
    Date of Patent: August 11, 2015
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Adrian Harold Massey, Ayse Tulay Massey, Clemence Michaut, Helene Blangy
  • Publication number: 20150140195
    Abstract: The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.
    Type: Application
    Filed: January 27, 2015
    Publication date: May 21, 2015
    Inventor: Aly Gamay
  • Patent number: 9034410
    Abstract: Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans. Methods include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. Whole green coffee bean products created and defined by these methods have unexpectedly been found to increase focus and concentration in users, and are believed useful in the treatment of attention and concentration deficits and related disorders, such as attention deficit (AD), attention deficit disorder (ADD), attention deficit hyperactivity disorder (ADHD), and various related and/or comorbid disorders.
    Type: Grant
    Filed: August 22, 2011
    Date of Patent: May 19, 2015
    Inventors: Thomas J. Vella, Samuel A. Amen
  • Publication number: 20150093491
    Abstract: A method and apparatus for aging coffee, which both accelerates the aging process, and also imparts and develops a desired flavor profile in the finished (roasted and brewed) bean. Beneficial results are obtained by placing unroasted coffee in intimate contact with or in proximity to aging compounds of interest.
    Type: Application
    Filed: September 27, 2013
    Publication date: April 2, 2015
    Inventor: James Jude Pellegrini
  • Publication number: 20150064333
    Abstract: 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 a foamer or creamer component in particulate form; a combination of a bicarbonate or carbonate salt and an amphiphilic substance and optionally an instant flavour component in particulate form, in particular instant coffee or instant cocoa.
    Type: Application
    Filed: April 3, 2013
    Publication date: March 5, 2015
    Inventor: Paul Bastiaan van Seeventer
  • Publication number: 20150050396
    Abstract: The present invention relates to a Turkish coffee cooking and serving machine having a cooking compartment whose inner volume is heated by a heater and wherein coffee mixture including Turkish coffee, water and optionally sugar is cooked; and when the cooking process is completed, providing transfer of the cooked coffee mixture in the cooking compartment through a discharge spout to a beverage receptacle for serving the cooked coffee to people.
    Type: Application
    Filed: March 20, 2013
    Publication date: February 19, 2015
    Applicant: Arzum Elektrikli Ev Aletleri San. Ve Tic. A.S.
    Inventor: Ersoy Atilla
  • Publication number: 20150024105
    Abstract: The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring.
    Type: Application
    Filed: July 19, 2013
    Publication date: January 22, 2015
    Inventor: Daniel Perlman
  • Publication number: 20150017284
    Abstract: Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.
    Type: Application
    Filed: October 4, 2013
    Publication date: January 15, 2015
    Inventors: Indra Prakash, Gil Ma, Avetik Markosyan, Youlung Chen
  • Publication number: 20150017278
    Abstract: 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.
    Type: Application
    Filed: May 7, 2014
    Publication date: January 15, 2015
    Inventor: Carlton R. Branker
  • Publication number: 20150010676
    Abstract: Provided are self-cloning Aspergillus oryzae that expresses amidase without induction culture exhibiting high amidase degradation activity, and a method for reducing acrylamide in which this self-cloning Aspergillus oryzae is used. Self-cloning Aspergillus oryzae, which has a gene which codes a polypeptide with a specific amino acid sequence indicated in SEQ ID NO:1, or has a base sequence hybridizable to a complementary sequence of the gene encoding SEQ ID No:1 under stringent conditions, has a protein with amidase activity which the gene is expressed without induction culture, the process of reducing acrylamide by contact treatment with the above described self-cloning Aspergillus oryzae and acrylamide-containing matter, and a method of producing reduced acrylamide food or beverage.
    Type: Application
    Filed: February 4, 2013
    Publication date: January 8, 2015
    Inventors: Kenji Ozeki, Motoaki Sano, Kazuya Iwai, Taiji Fukunaga, Yusaku Narita, Hirokazu Tsuboi, Takayuki Bogaki
  • Publication number: 20140370181
    Abstract: The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed.
    Type: Application
    Filed: March 14, 2014
    Publication date: December 18, 2014
    Applicant: The Folger Coffee Company
    Inventors: Jerry Douglas Young, Robert David Piotrowski, Donald Lee Hughes
  • Publication number: 20140322397
    Abstract: An aseptic, hot-brewed packaged coffee or espresso beverage is disclosed. The hot-brewed coffee or espresso beverage includes a beverage package comprising a hollow sterile container having a base and an outlet opening, the container having a beverage cavity. The aseptic packaged coffee or espresso beverage also includes an aseptic brewed coffee or espresso beverage having a solubles concentration of about 0.8% to about 2.0% and a solubles yield of about 14% to about 27%, the beverage partially filling the beverage, cavity to provide a filled portion and an unfilled portion. The aseptic packaged coffee beverage also includes a sealed closure, the sealed closure configured to maintain an aseptic environment in the unfilled portion of the beverage cavity.
    Type: Application
    Filed: April 27, 2013
    Publication date: October 30, 2014
    Inventor: David F. Mamo
  • Publication number: 20140322424
    Abstract: A method of producing non-dairy coffee creamer, includes a sterilizing process (process 1) for sterilizing milk or skim milk, a cooling process for cooling the sterilized milk obtained from process 1 (process 2), a vacuum evaporating process for pre-heating and then vacuum evaporating the cooled milk obtained from process 2 (process 3), a mixing and homogenizing process for mixing and homogenizing the evaporated milk obtained from process 3, a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milk calcium under atmospheric pressure or vacuum pressure (process 4), and a drying process for drying the homogenized mixture obtained from process 4 (process 5), and a non-dairy coffee creamer produced by using the method.
    Type: Application
    Filed: April 30, 2013
    Publication date: October 30, 2014
    Applicant: NAMYANG DAIRY PRODUCTS CO., LTD
    Inventors: Jong Su PARK, Hyun Soo SHIN, Jun Pyo Hong
  • Publication number: 20140287127
    Abstract: A process of forming a freeze-dried soluble coffee product, comprising the steps of: i) forming a concentrated coffee extract; ii) foaming and optionally pre-freezing the concentrated coffee extract to form a foamed and preferably pre-frozen coffee intermediate; iii) subsequently incorporating finely ground roasted ground coffee into the foamed and preferably pre-frozen coffee intermediate; iv) subsequently freezing the foamed and preferably pre- frozen coffee intermediate to form a frozen coffee intermediate; v) grinding and sieving the frozen coffee intermediate to form a ground coffee intermediate; vi) drying the ground coffee intermediate to form the freeze-dried soluble coffee product. A process of forming a spray-dried soluble coffee product is also described.
    Type: Application
    Filed: November 1, 2012
    Publication date: September 25, 2014
    Inventors: Won Cheal Kang, Simon Fox
  • Publication number: 20140272079
    Abstract: Provided is a coffee composition that is suitably prepared for weak-stomach body type persons and may lower the body sugar, in which the coffee composition includes a powder or granule mixture of 14.00% by weight of coffee powder, 10.0% by weight of Job's tears powder, 2.0% by weight of mulberry bark powder, 6.0% by weight of Solomon's seal powder, 29.4% by weight of non-dairy creamer powder, 26.0% by weight of milk powder, 12.0% by weight of brown sugar, and 0.6% by weight of honey.
    Type: Application
    Filed: April 4, 2013
    Publication date: September 18, 2014
    Inventor: Bo-Mi Sim
  • Publication number: 20140272078
    Abstract: A method for preserving green coffee beans by storing or packaging the beans in a nitrogen-filled low-oxygen-permeability container with at least one oxygen absorbent or scavenger. A method for preserving roasted coffee beans by storing or packaging the beans in a nitrogen-filled container that can withstand the pressure of the carbon dioxide gas released by the coffee beans after roasting, the pressurized container may include at least one oxygen absorbent or scavenger. And a method for establishing a vintage coffee system.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventor: Federico Bolanos
  • Publication number: 20140261002
    Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.
    Type: Application
    Filed: May 27, 2014
    Publication date: September 18, 2014
    Applicant: Kraft Foods R&D, Inc.
    Inventors: Gerald Olean Fountain, Alan Gundle, Won Cheal Kang
  • Publication number: 20140234519
    Abstract: A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage but also readily disintegrates when contacted with hot water during brewing, is made by subjecting conventional ground, roasted coffee to a multi-step compaction process in which at least two compression steps are carried out in the same compaction die.
    Type: Application
    Filed: April 25, 2014
    Publication date: August 21, 2014
    Applicant: The Folger Coffee Company
    Inventor: Jerry Douglas Young
  • Publication number: 20140234517
    Abstract: The invention concerns An instant solid beverage in form of granules, each granule (1) comprising: ?0.1 to 30% by weight of a beverage concentrate (2), and ?60 to 95% by weight of a carbohydrate (3), wherein particles of the carbohydrate (3) construct a meshwork structure of the granule (1), and wherein debris or drops of the beverage concentrate (2) inset dispersedly among the carbohydrate particles meshwork structure (3) or debris or drops of the beverage concentrate (2) act as linkage bridges between particles of the carbohydrate (3), and wherein pores (4) are dispersed within the meshwork structure.
    Type: Application
    Filed: July 5, 2012
    Publication date: August 21, 2014
    Applicant: NESTEC S.A.
    Inventors: Rebecca Lian Hwee Peng, Michael Wang, ShengHua Zhu, Werner Bauer
  • Publication number: 20140234518
    Abstract: A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage but also readily disintegrates when contacted with hot water during brewing, is made by subjecting conventional ground, roasted coffee to a multi-step compaction process in which at least two compression steps are carried out in the same compaction die.
    Type: Application
    Filed: April 24, 2014
    Publication date: August 21, 2014
    Applicant: The Folger Coffee Company
    Inventor: Jerry Douglas Young
  • Patent number: 8795752
    Abstract: A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step.
    Type: Grant
    Filed: October 22, 2012
    Date of Patent: August 5, 2014
    Assignee: FRANKE Kaffeemaschinen AG
    Inventors: Heinrich Kindler, Heinz Oberholzer, Heinz Vetterli
  • Patent number: 8784925
    Abstract: The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.
    Type: Grant
    Filed: September 5, 2012
    Date of Patent: July 22, 2014
    Assignee: Kao Corporation
    Inventors: Chitoshi Shigeno, Yasushi Shioya, Tatsuya Kusaura, Yoshikazu Ogura, Yoshinobu Hayakawa
  • Patent number: 8765206
    Abstract: A coffee composition based on instant freeze-dried coffee with the taste and aroma characteristics of a regular roasted coffee is provided. A method for obtaining the composition by processing regular roasted fine ground coffee through concentrated liquid coffee extract. This processing combined with freeze drying produces uniformly structured freeze-dried granules with uniform content of regular roasted fine ground coffee inside the granules.
    Type: Grant
    Filed: June 23, 2010
    Date of Patent: July 1, 2014
    Inventor: Khikmat Vadi Shakhin
  • Publication number: 20140171521
    Abstract: A cellulose composite which contains a cellulose and a polysaccharide and which is characterized in that the median diameter of colloidal cellulose composites contained in the cellulose composite is 0.85 ?m or more as measured by a dynamic light scattering method.
    Type: Application
    Filed: August 10, 2012
    Publication date: June 19, 2014
    Applicant: ASAHI KASEI CHEMICALS CORPORATION
    Inventors: Kouichirou Enatsu, Haruko Obata, Naoaki Yamasaki
  • Publication number: 20140147563
    Abstract: 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.
    Type: Application
    Filed: July 23, 2012
    Publication date: May 29, 2014
    Applicant: GIVAUDAN S.A.
    Inventor: Frans Witteveen
  • Patent number: 8734885
    Abstract: 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.
    Type: Grant
    Filed: June 28, 2007
    Date of Patent: May 27, 2014
    Assignee: Voyava Republic LLC
    Inventor: Michael Sweeney
  • Publication number: 20140134309
    Abstract: The invention relates to a method for manufacturing a soluble coffee tablet comprising the following successive steps: a. Taking a quantity of a coffee composition comprising coffee, wherein the coffee consists of soluble coffee particles; b. Compaction of the coffee composition to form a compacted coffee product of three-dimensional form; c. Moistening of said compacted coffee product to moisten the exterior surface of the compacted product; d. Drying of the moistened compacted product to form the soluble coffee tablet. Such a method makes it possible to form a soluble coffee tablet having an internal part and an external part entirely surrounding the internal part, with the external part having a greater density than the density of the internal part. The internal part is a porous core promoting the dissolution of the tablet and the external part forms a thick hardened crust with a density greater than the density of the core, thus increasing the mechanical resistance of the tablet.
    Type: Application
    Filed: June 29, 2012
    Publication date: May 15, 2014
    Inventors: Valerie Soquet, Paul Branlard, Eric Bonneau
  • Patent number: 8658231
    Abstract: The invention relates to a process for improving the flavor of roasted Robusta and Arabica quality coffee and is characterized by modifying roasted coffee flavor precursors in aqueous extracts of green coffee beans.
    Type: Grant
    Filed: June 29, 2007
    Date of Patent: February 25, 2014
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Simon Peter Penson, Scott D. Brooks, Anthony Wragg, David Ikenberry, Allan Bradbury, Kazuto Ozaki, Fumio Ito
  • Publication number: 20140010943
    Abstract: A soluble, dairy additive designed specifically for use in vending machines that produce beverages includes or consists of agglomerated dry milk powder. The agglomerated dry milk powder consists of dairy ingredients only (e.g., dried milk) and has a scorched particle mass not greater than fifteen milligrams and a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc. The powder may be combined with coffee and/or other ingredients, either prior to being placed in a vending machine or upon demand within a vending machine, to vend a consumable beverage from the vending machine. Accordingly, the agglomerated dry milk powder may be pre-mixed with one or more independent flavoring ingredients, such as coffee, sugar, or cocoa powder, to provide a mixture formulated specifically for use in the vending machine.
    Type: Application
    Filed: December 27, 2012
    Publication date: January 9, 2014
    Applicant: NATURE'S FIRST, INC.
    Inventor: Nature's First, Inc.
  • Publication number: 20130344225
    Abstract: The present invention pertains to a coffee extract rich in variety and in which the features of coffee are enhanced. A roasted product prepared by following a step for mixing and roasting coffee beans with at least one material selected from among oolong tea, pu'erh tea, red tea, roses, jasmine, hops, hibiscus, lemon grass, the berries of Japanese pepper, rosemary, vanilla, sugar beets, Kombu, Azuki beans, kidney beans, peas, soy beans, almonds, cashew nuts, chestnuts, pumpkin seeds, sweet chestnuts, walnuts, sesame, sunflower seeds, hazel nuts, pecan nuts, macadamia nuts, pine nuts, peanuts, rice, barley, malt, buckwheat grains, Job's tears, mandarin orange peels, orange peels, Kabosu peels, grapefruit peels, Sudachi peels, Yuzu peels, lime peels, lemon peels, blueberries, prunes, cherries, Japanese persimmons, pineapple, bananas, grapes, mangoes, peaches, apples, black peppers, chili peppers, sugar cane, ginger, garlic, onions, carrots, burdock roots, pumpkins, sweet potatoes, potatoes, and corn.
    Type: Application
    Filed: March 9, 2012
    Publication date: December 26, 2013
    Applicant: TAKASAGO INTERNATIONAL CORPORATION
    Inventors: Tomonobu Furusho, Tadahiro Hiramoto
  • Publication number: 20130337123
    Abstract: An instant coffee composition is provided having soluble coffee particles. The particles have internal pores, and at least some of the internal pores contain a pressurized gas. Further, the soluble coffee particles are provided with finely-ground insoluble coffee material on an outer surface of the soluble coffee particles. A method of forming the instant coffee composition, a container for the composition, and a beverage dispensing system are also provided.
    Type: Application
    Filed: December 14, 2011
    Publication date: December 19, 2013
    Inventors: Ian Denis Fisk, Thomas Philip Irnison, Bary Zeller
  • Publication number: 20130330461
    Abstract: The present invention relates to a method for producing a coffee product useful for preparing a coffee beverage, especially a Turkish coffee beverage, comprising steam treatment of a mixture of roast and ground coffee and emulsifier.
    Type: Application
    Filed: February 23, 2012
    Publication date: December 12, 2013
    Applicant: NESTEC S.A.
    Inventors: Marcel Rosse, Eric Joannet, Nihan Celik, Ozlem Bahtiyar
  • Patent number: 8603562
    Abstract: 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.
    Type: Grant
    Filed: June 18, 2009
    Date of Patent: December 10, 2013
    Assignee: Intercontinental Great Brands LLC
    Inventors: Anilkumar G. Gaonkar, Bary Lyn Zeller, Allan Bradbury, Anthony Wragg
  • Publication number: 20130260004
    Abstract: 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.
    Type: Application
    Filed: March 15, 2013
    Publication date: October 3, 2013
    Inventor: Starbucks Corporation d/b/a Starbucks Coffee Company
  • Patent number: 8545910
    Abstract: There is provided a method for processing green coffee beans capable of imparting new aromas and flavors to a coffee beverage using a simple operation, without incurring an increase in raw material costs. The method for processing green coffee beans includes a fermentation step of bringing nutritive substances included in coffee cherries and microorganisms into contact with one another and causing fermentation, and a collection step of separating and collecting green coffee beans from the coffee cherries that have undergone the fermentation step, wherein in the fermentation step, at least part of the pulp of the coffee cherries is exposed, and the microorganisms are caused to come into direct contact therewith.
    Type: Grant
    Filed: March 24, 2006
    Date of Patent: October 1, 2013
    Assignee: Suntory Holdings Limited
    Inventors: Hideko Yomo, Toshiharu Nakajima, Takeshi Yonezawa
  • Patent number: 8541042
    Abstract: 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.
    Type: Grant
    Filed: December 30, 2011
    Date of Patent: September 24, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Publication number: 20130243930
    Abstract: Provided are roasted coffee beans useful for producing a coffee beverage having rich body and taste and suppressed in unpleasant taste. The roasted coffee beans of the present invention have an L value of 10 to 20, a content weight ratio [(B)/(A)] of hydroxyhydroquinone (B) to hydroquinone (A) of 3.5 or less, and a content of chlorogenic acids (C) of 0.3 to 1.5 g relative to 100 g of the roasted coffee beans.
    Type: Application
    Filed: September 13, 2012
    Publication date: September 19, 2013
    Applicant: KAO CORPORATION
    Inventor: Tatsuya KUSAURA
  • Patent number: 8535748
    Abstract: 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.
    Type: Grant
    Filed: December 29, 2011
    Date of Patent: September 17, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Patent number: 8524306
    Abstract: 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.
    Type: Grant
    Filed: December 28, 2011
    Date of Patent: September 3, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Publication number: 20130216685
    Abstract: Provided is a concentrated coffee composition containing chlorogenic acids at a high concentration and having good taste or flavor. The concentrated coffee composition of the present invention contains the following components (A) and (B): 100 to 300 mg/g of chlorogenic acids (A) in dry solids content; and not more than 0.33 mg/g of 5-hydroxymethylfurfural (B) in dry solids content, wherein the dry solids content is 10 to 100 mass %.
    Type: Application
    Filed: October 5, 2011
    Publication date: August 22, 2013
    Applicant: KAO CORPORATION
    Inventors: Shinji Yamamoto, Kiyoshi Kataoka, Yasushi Shioya, Yoshikazu Ogura, Hiroshi Hashimoto
  • Patent number: 8512793
    Abstract: A free-flowing cellulosic substrate, such as rice hulls, can be impregnated with desired liquid flavoring agents to create a free-flowing flavoring composition for brewed beverages such as coffee and tea. The flavoring composition can be added to ground roasted coffee or prepared tea leaves in a brew filter device such as a paper filter, French press, percolator, vacuum pot or any other mechanical filtering device intended to brew coffee or tea. The flavor-impregnated substrate will release the desired flavors in contact with water during the brew process, imparting flavor to the finished coffee or tea beverage.
    Type: Grant
    Filed: January 11, 2011
    Date of Patent: August 20, 2013
    Assignee: Inbru, LLC
    Inventor: Howard Lerner
  • Publication number: 20130209622
    Abstract: A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.
    Type: Application
    Filed: July 15, 2011
    Publication date: August 15, 2013
    Inventors: Gerald O. Fountain, Philip James Oxford, Amy Lynn Penner
  • Publication number: 20130202768
    Abstract: 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.
    Type: Application
    Filed: May 6, 2011
    Publication date: August 8, 2013
    Applicant: SHEMS GIDA SANAY VE TICARET LIMITED SIRKETI
    Inventor: Hakki Harbalioglu
  • Publication number: 20130202748
    Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.
    Type: Application
    Filed: July 15, 2011
    Publication date: August 8, 2013
    Inventors: Gerald Olean Fountain, Alan Gundle, Won Cheal Kang
  • Publication number: 20130189417
    Abstract: In an aspect, a roasted coffee composition, a brewed roasted coffee product, and a method of preparing the brewed roasted coffee product is provided.
    Type: Application
    Filed: January 2, 2013
    Publication date: July 25, 2013
    Applicant: The Healthy Cafe LLC
    Inventor: The Healthy Cafe LLC