Whole Or Ground, Including Additive Other Than Extractive Type Patents (Class 426/595)
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Patent number: 8535748Abstract: 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: GrantFiled: December 29, 2011Date of Patent: September 17, 2013Assignee: Starbucks CorporationInventors: Urano A. Robinson, J. Marcio Da Cruz
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Patent number: 8524306Abstract: 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: GrantFiled: December 28, 2011Date of Patent: September 3, 2013Assignee: Starbucks CorporationInventors: Urano A. Robinson, J. Marcio Da Cruz
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Publication number: 20130216685Abstract: 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: ApplicationFiled: October 5, 2011Publication date: August 22, 2013Applicant: KAO CORPORATIONInventors: Shinji Yamamoto, Kiyoshi Kataoka, Yasushi Shioya, Yoshikazu Ogura, Hiroshi Hashimoto
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Patent number: 8512793Abstract: 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: GrantFiled: January 11, 2011Date of Patent: August 20, 2013Assignee: Inbru, LLCInventor: Howard Lerner
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Publication number: 20130209622Abstract: 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: ApplicationFiled: July 15, 2011Publication date: August 15, 2013Inventors: Gerald O. Fountain, Philip James Oxford, Amy Lynn Penner
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Publication number: 20130202748Abstract: 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: ApplicationFiled: July 15, 2011Publication date: August 8, 2013Inventors: Gerald Olean Fountain, Alan Gundle, Won Cheal Kang
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Publication number: 20130202768Abstract: 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: ApplicationFiled: May 6, 2011Publication date: August 8, 2013Applicant: SHEMS GIDA SANAY VE TICARET LIMITED SIRKETIInventor: Hakki Harbalioglu
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Publication number: 20130189417Abstract: 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: ApplicationFiled: January 2, 2013Publication date: July 25, 2013Applicant: The Healthy Cafe LLCInventor: The Healthy Cafe LLC
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Publication number: 20130171294Abstract: The invention relates to compositions comprising novel blends of nutritional ingredients and solid, semi-solid and beverage compositions comprising such blends. In particular, this invention relates to rehydration, energy and recovery beverages (e.g. sports drinks), compositions for support of weight management, as well as digestive, bone, cognitive and heart health.Type: ApplicationFiled: July 27, 2011Publication date: July 4, 2013Applicant: Omniceutica LimitedInventor: Glen Patrick Martyn
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Publication number: 20130156928Abstract: The present invention relates to a method for producing a coffee blend and the coffee blend obtained by this method, wherein the coffee blend is characterized in that a coffee drink brewed from said coffee blend contains high amounts of chlorogenic acids (CGA) and N-methylpyridinium cations (NMP) and optionally, low amounts of carboxylic acid-5-hydrox-ytryptamides (C5-HT), has a superior antioxidative activity.Type: ApplicationFiled: April 27, 2011Publication date: June 20, 2013Applicant: TCHIBO GMBHInventors: Gerhard Bytof, Ingo Lantz, Herbert Stiebitz, Doris Marko, Ute Böttler, Veronika Somoza, Christine Kotyczka, Malte Rubach, Gerhard Eisenbrand, Tamara Bakuradze, Thomas Hofmann, Roman Lang, Anika Wahl, Rudolf Eggers
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Publication number: 20130136843Abstract: The invention relates to a portion of product to be infused to prepare a beverage characterised in that the said portion comprises a spherical shell made of compacted ground coffee and a core made of ground coffee. The invention can be used to prepare beverages by infusing in any type of beverage preparation device, and preferably those used to prepare espressos.Type: ApplicationFiled: May 20, 2011Publication date: May 30, 2013Inventor: Jean-Pierre Blanc
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Publication number: 20130108741Abstract: A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.Type: ApplicationFiled: December 18, 2012Publication date: May 2, 2013Applicant: PHILIP MORRIS USA INC.Inventor: Philip Morris USA Inc.
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Patent number: 8414953Abstract: 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: GrantFiled: August 11, 2011Date of Patent: April 9, 2013Assignee: Starbucks CorporationInventors: Urano A. Robinson, J. Marcio Da Cruz
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Patent number: 8389036Abstract: A process for processing a powdered or granular product, in particular in the form of a food-stuff, especially a product for infusion such as coffee, tea, cocoa, chocolate, preparation for broth and others, involves adding a liquid to a predetermined portion of the product and applying energy to the predetermined portion of product. Moreover, a layer (12) of material is made to adhere to a corresponding face (13) of a pre-determined portion of the product.Type: GrantFiled: January 10, 2007Date of Patent: March 5, 2013Inventor: Erminio Diolaiti
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Patent number: 8357419Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.Type: GrantFiled: March 29, 2010Date of Patent: January 22, 2013Inventors: Loretta Zapp, Thomas J. Slaga, Jifu Zhao, Mark Lange
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Publication number: 20120328762Abstract: 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: ApplicationFiled: September 5, 2012Publication date: December 27, 2012Applicant: KAO CORPORATIONInventors: Chitoshi SHIGENO, Yasushi Shioya, Tatsuya Kusaura, Yoshikazu Ogura, Yoshinobu Hayakawa
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Publication number: 20120321774Abstract: The present invention aims to provide caffeineless coffee that is rich in flavor. Ethyl isovalerate is incorporated in caffeineless coffee. If the caffeineless coffee is in the form of coffee beans, ethyl isovalerate is incorporated in such a way that its proportion is at least 1 ppb relative to the total amount of the coffee beans.Type: ApplicationFiled: March 3, 2011Publication date: December 20, 2012Applicant: Suntory Holdings LimitedInventors: Masaru Fujiwara, Tatsuji Onishi, Morio Mitsuhashi
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Patent number: 8318228Abstract: 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: GrantFiled: December 27, 2007Date of Patent: November 27, 2012Assignee: Kao CorporationInventors: Chitoshi Shigeno, Yasushi Shioya, Tatsuya Kusaura, Yoshikazu Ogura, Yoshinobu Hayakawa
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Publication number: 20120237608Abstract: The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2? that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.Type: ApplicationFiled: December 24, 2010Publication date: September 20, 2012Inventor: Vladimir Borisovich POLTORATSKY
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Publication number: 20120207910Abstract: The present invention relates to a low calorie coffee mix composition with a natural sweet taste prepared by using D-tagatose instead of sugar for a diet or a low calorie coffee mix.Type: ApplicationFiled: October 26, 2010Publication date: August 16, 2012Applicant: CJ CHEILJEDANG CORPORATIONInventors: Young Mi Lee, Myung Woo Kang, Young Jae Kim, Seong Bo Kim, Seung Won Park
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Publication number: 20120201930Abstract: A brewable coffee product that, when brewed, produces a coffee beverage having an increased amount of dietary fiber as compared to a coffee beverage brewed from traditional ground coffee. The brewable coffee product includes ground coffee beans and at least one plant-derived soluble fiber ingredient.Type: ApplicationFiled: January 31, 2012Publication date: August 9, 2012Applicant: GREEN LEAF FOODS, LLCInventor: Edwin Henry Fisher, III
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Patent number: 8239144Abstract: A portable liquid design system includes a portable information handling system (IHS) that employs a liquid design application capable of operating in different modes to design different liquids such as corn syrup, espresso, coffee, soda pop and others. The portable liquid design system may include a refractometer to measure the refractive index and temperature of a liquid under test. The liquid design application may apply the measured refractive index and temperature to a 3 dimensional representation of the correlation of refractive index, temperature and concentration (% total dissolved solids) to determine a particular concentration corresponding to the measured refractive index and temperature. A single 3 dimensional scale may apply to virtually all values of interest of refractive index, temperature and concentration for a particular liquid under test.Type: GrantFiled: March 31, 2010Date of Patent: August 7, 2012Assignee: Voice Systems Technology, Inc.Inventor: Vincent Fedele
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Publication number: 20120156357Abstract: 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: ApplicationFiled: June 23, 2010Publication date: June 21, 2012Inventor: Khikmat Vadi Shakhin
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Publication number: 20120128856Abstract: A method of producing a beverage including: combining roasted, ground maitake mushroom with roasted, ground coffee beans to provide a maitake-coffee mixture, and brewing the maitake-coffee mixture; and a maitake-coffee beverage produced thereby.Type: ApplicationFiled: July 30, 2010Publication date: May 24, 2012Applicants: Ming East-West, LLC, Yukiguni Maitake Co., Ltd.Inventors: Kazunori Kameyama, Ming Tsai, Jeffrey Waskiewicz
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Patent number: 8178148Abstract: Provided is a coffee composition having an excellent hypotensive effect. The coffee composition has the following components (A) and (B): 0.01 to 1 wt. % of chlorogenic acids (A), less than 0.1 wt. %, based on the weight of the chlorogenic acids, of (B) hydroxyhydroquinone.Type: GrantFiled: January 27, 2005Date of Patent: May 15, 2012Assignee: Kao CorporationInventors: Akihiko Fujii, Atsushi Suzuki, Hideo Oominami, Ryuji Ochiai, Yusuke Shibuya
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Patent number: 8178141Abstract: Articles of manufacture and methods for absorbing gasses released by roaster coffee packed in hermetically sealed containers.Type: GrantFiled: January 27, 2005Date of Patent: May 15, 2012Assignee: The Folger Coffee CompanyInventors: Athula Ekanayake, Paul Ralph Bunke
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Publication number: 20120107457Abstract: 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: ApplicationFiled: December 30, 2011Publication date: May 3, 2012Applicant: STARBUCKS CORPORATION D/B/A STARBUCKS COFFEE COMPANYInventors: Urano A. Robinson, J. Marcio da Cruz
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Publication number: 20120100261Abstract: 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: ApplicationFiled: December 29, 2011Publication date: April 26, 2012Applicant: STARBUCKS CORPORATION D/B/A STARBUCKS COFFEE COMPANYInventors: Urano A. Robinson, J. Marcio da Cruz
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Publication number: 20120100258Abstract: 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: ApplicationFiled: December 28, 2011Publication date: April 26, 2012Applicant: STARBUCKS CORPORATION D/B/A STARBUCKS COFFEE COMPANYInventors: Urano A. Robinson, J. Marcio da Cruz
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Publication number: 20120100257Abstract: The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical beverage compositions.Type: ApplicationFiled: June 29, 2010Publication date: April 26, 2012Applicant: SOLAE, LLCInventors: Beata E. Lambach, David Welsby, Seok Lee, Candice Lucak
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Publication number: 20120040027Abstract: The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.Type: ApplicationFiled: April 15, 2010Publication date: February 16, 2012Applicant: NESTEC S.A.Inventors: Christian Milo, Francois Vandon, Ching-Jung Kuo, Aneela Kamal
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Patent number: 8114457Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present application are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.Type: GrantFiled: December 20, 2010Date of Patent: February 14, 2012Assignee: Starbucks CorporationInventors: Urano A. Robinson, J. Marcio Da Cruz
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Patent number: 8114458Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present application are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.Type: GrantFiled: December 20, 2010Date of Patent: February 14, 2012Assignee: Starbucks CorporationInventors: Urano A. Robinson, J. Marcio Da Cruz
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Patent number: 8114459Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present application are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.Type: GrantFiled: December 20, 2010Date of Patent: February 14, 2012Assignee: Starbucks CorporationInventors: Urano A. Robinson, J. Marcio Da Cruz
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Publication number: 20120015094Abstract: 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: ApplicationFiled: March 28, 2011Publication date: January 19, 2012Applicant: THE FOLGERS COFFEE COMPANYInventor: Jerry Douglas Young
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Patent number: 8088428Abstract: To provide a packaged coffee beverage, which contains chlorogenic acids at high concentration, has good flavor and taste, and is suppressed in the occurrence of sediment during long-term storage. A packaged coffee beverage subjected to heat sterilization treatment, the beverage comprising (A) monocaffeoylquinic acid, (B) feruloylquinic acid and (C) dicaffeoylquinic acid, wherein (a) a total content of the ingredients (A), (B) and (C) contained in dissolved states in the beverage is from 0.14 to 4% by weight based on the beverage, and the beverage comprises (b) 80% by weight or more of water, (c) magnesium and sodium at a Mg/Na weight ratio of from 0.04 to 1, (d) a coffee extract obtained from roasted coffee beans having an L value of form 16 to 25, and (e) from 0.0024 to 0.0122% by weight of brown color in terms of Food Yellow No. 4.Type: GrantFiled: March 10, 2006Date of Patent: January 3, 2012Assignee: Kao CorporationInventors: Hidefumi Yamane, Yoshikazu Ogura, Yoko Sugiura, Tatsuya Kusaura
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Publication number: 20110305792Abstract: 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: ApplicationFiled: August 22, 2011Publication date: December 15, 2011Inventors: Thomas J. Vella, Samuel A. Amen
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Publication number: 20110293791Abstract: 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: ApplicationFiled: August 11, 2011Publication date: December 1, 2011Applicant: STARBUCKS CORPORATION D/B/A STARBUCKS COFFEE COMPANYInventors: Urano A. Robinson, J. Marcio Da Cruz
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Patent number: 8067049Abstract: Roasted coffee beans are cooled and stored to a temperature of 0° C. or below before elapse of forty eight hours of holding time at room temperature or below after roasting.Type: GrantFiled: March 18, 2008Date of Patent: November 29, 2011Assignee: Nagoyaseiraku Co., Ltd.Inventor: Takayoshi Hibi
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Patent number: 8062682Abstract: A method for producing a beverage or liquid comestible from a single capsule by subdividing the interior of the capsule into a plurality of compartments, at least two compartments containing beverage-forming ingredients, introducing a liquid into one of the compartments of the capsule and starting to produce and drain a first beverage component on the basis of the ingredient contained in the first compartment, and opening a fluid communication between the first and the second compartment such that after the start of the production of the first beverage compartment, a production of a beverage component on the basis of the ingredient contained in the second compartment commences. The capsule is preferably used to make cappuccino-style beverages.Type: GrantFiled: November 6, 2006Date of Patent: November 22, 2011Assignee: Nestec S.A.Inventors: Zenon Ioannis Mandralis, Jean-Paul Denisart, Tony Ward, Julien Gaillard
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Patent number: 8043645Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present application are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.Type: GrantFiled: July 9, 2008Date of Patent: October 25, 2011Assignee: Starbucks CorporationInventors: Urano A. Robinson, J. Marcio da Cruz
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Patent number: 8039036Abstract: A method for the preparation of a beverage suitable for consumption such as, for instance, cappuccino, wherein use is made of at least one extraction pad (44) at least filled with a product to be extracted such as ground coffee (45), and at least one additive holder (32) at least filled with a soluble substance such as a flavoring and/or odorant and/or colorant, more in particular such as an instant and/or liquid creamer (35), the method further having the following method steps: the extraction pad (44) and the additive holder (32) are positioned relative to each other such that they lie clear of each other; hot water is pressed under pressure through the extraction pad (44) and contacted with the soluble substance (35) for obtaining an extract with the soluble substance (35) dissolved therein;—the extract with the soluble substance (35) dissolved therein is fed under pressure to at least one nozzle (28) for obtaining an extract jet; and the extract jet is aimed at an impact surface (16) for obtaining a beverType: GrantFiled: August 23, 2004Date of Patent: October 18, 2011Assignee: Sara Lee/DE N.V.Inventors: Joseph Theodoor Knitel, Vincent Jan Steenhof
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Publication number: 20110223309Abstract: A method for producing crema in a coffee vending machine that has a flow-through heater for heating water and that is charged with substrate capsules which include a Venturi nozzle for crema production. The method includes a) heating the water in the flow-through heater; b) brewing ground coffee using the heated water in a brewing chamber in order to produce a coffee drink; and c) producing crema by mixing the coffee drink with a gas in the Venturi nozzle. In step c), at least one of two volumetric flows of the coffee drink or the gas is increased in the Venturi nozzle during a predetermined time interval.Type: ApplicationFiled: June 8, 2009Publication date: September 15, 2011Applicant: BSH Bosch und Siemens Hausgerate GmbHInventors: Josef Daburger, Ulrike Gerl, Marijana Jerance Mitrovic
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Publication number: 20110217420Abstract: 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: ApplicationFiled: January 11, 2011Publication date: September 8, 2011Inventor: Howard Lerner
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Publication number: 20110217417Abstract: A dry composition that is brewed with potable liquid to produce an infusion beverage and methods of using such compositions are described. The composition includes a first amount of fruit and/or vegetable-derived particulate solids combined with a second pre-measured amount of a particulate bioactive component-containing material, advantageously an antioxidant-rich material. When immersed in the liquid the composition releases the phenolic antioxidants to produce a serving of the beverage. The bioactive component-containing material is advantageously configured and sized to remain substantially uniformly distributed throughout the dry composition.Type: ApplicationFiled: May 4, 2009Publication date: September 8, 2011Inventor: Daniel Perlman
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Publication number: 20110195171Abstract: An antioxidant additive includes one, two, or all three of Matcha, Rooibos and Goji Berry. In a method of making a fused antioxidant additive that includes at least two components, the at least two components are fused together in a fusion process, wherein the at least two components are added to a fusion chamber and stirred together until the volume of the contents of the fusion chamber has decreased by a sufficient amount, thereby indicating that the at least two components have fused to each other. The fused antioxidant additive has unique properties that allow it to be added to coffee beans during roasting. During the coffee roasting process, the fused antioxidant additive is added to the roasting chamber after first crack. Coffee roasted in this manner has an unexpectedly high degree of antioxidant power.Type: ApplicationFiled: July 30, 2009Publication date: August 11, 2011Applicant: T & T Enterprises Inc.Inventor: David M. Tieman
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Publication number: 20110183048Abstract: Soluble coffee products include compressed coffee particles that can be blended with powdered or ground roast coffee products, oils and flavorings to produce dissolvable coffee beverages in a variety of flavors.Type: ApplicationFiled: January 22, 2010Publication date: July 28, 2011Inventors: Ken Noble, Samantha Peski
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Patent number: 7976887Abstract: Volatile components are obtained by steam extraction of tasty materials. Coffee beans following roasting or tea leaves following tea manufacturing are used as tasty materials. Steam extraction includes of processing in which steam is contacted with a tasty material followed by recovery of the steam after that contact. Saturated water vapor or super heated steam is used for the steam, while super heated steam is used preferably. The coffee beans are preferably those that have been obtained by roasting raw coffee beans using super heated steam. The food or drink contains the aromatic components, and preferably contains the volatile components as well as an aqueous extract of the tasty material.Type: GrantFiled: November 2, 2004Date of Patent: July 12, 2011Assignee: Pokka CorporationInventors: Takashi Inoue, Yumiko Aoyama, Michiya Hayashi, Keiichi Narita
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Publication number: 20110143001Abstract: Provided is a preparation including a roasted date kernel blend and at least one thickener, a beverage thereof, a process for the production thereof and a process for producing the beverage.Type: ApplicationFiled: August 11, 2009Publication date: June 16, 2011Applicant: GREEN LIFE CAFÉ LTD.Inventors: Shay Cohen, Gili Haberman, Rom Kshuk, Limor Gendler
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Publication number: 20110135803Abstract: 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 shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.Type: ApplicationFiled: December 22, 2010Publication date: June 9, 2011Applicant: Starbucks Corporation D/B/A Starbucks Coffee CompanyInventors: Urano A. Robinson, J. Marcio Da Cruz, Dien Van Vu