Whole Or Ground, Including Additive Other Than Extractive Type Patents (Class 426/595)
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Publication number: 20110135802Abstract: 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
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Publication number: 20110091609Abstract: 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 20, 2010Publication date: April 21, 2011Applicant: Starbucks Corporation D/B/A Starbucks Coffee CompanyInventors: Urano A. Robinson, J. Marcio da Cruz
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Publication number: 20110091610Abstract: 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 20, 2010Publication date: April 21, 2011Applicant: Starbucks Corporation D/B/A Starbucks Coffee CompayInventors: Urano A. Robinson, J. Marcio Da Cruz
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Publication number: 20110086137Abstract: 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 20, 2010Publication date: April 14, 2011Applicant: Starbucks Corporation D/B/A Starbucks Coffee CompanyInventors: Urano A. Robinson, J. Marcio da Cruz
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Patent number: 7910145Abstract: Taught herein are a precharged ground coffee capsule comprising a polygonal cross-section container body made of a liquid-impermeable material, the container body having an open end and a large axial opening formed in a bottom wall of the container body, two walls made of a liquid-permeable material being arranged on the open end and at the bottom wall respectively, the liquid-impermeable material comprising a metallic material support layer and a thermoplastic material layer, the thermoplastic material layer facing the interior of the container body, the permeable walls being coupled to the container body through the thermoplastic material layer, an outwardly projecting radial flange being provided at the open end of the container body; a method for producing the capsule; and an apparatus for implementing the method.Type: GrantFiled: May 31, 2007Date of Patent: March 22, 2011Inventor: Marco Reati
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Patent number: 7892587Abstract: A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimetylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. The process includes adding 3,7-dimethylocta-1,6-dien-3-ol to roast and ground coffee or a soluble coffee to produce an enhanced coffee flavor beverage, or to an extract or solution thereof.Type: GrantFiled: June 25, 2004Date of Patent: February 22, 2011Assignee: Kraft Foods Global Brands LLCInventors: Mark Richard Thomas Norton, Jeremy John Stagg
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Patent number: 7883733Abstract: In a process employing a coffee machine, a sealed capsule is fed with a certain amount of axial clearance into a cup aligned along a horizontal axis with a pressurized-hot-water sprinkler, and is moved towards the sprinkler to press an annular flange of the sealed capsule in fluidtight manner against the sprinkler, to pierce a front sealing wall of the sealed capsule by means of a first piercing device, to feed pressurized hot water through the sealing wall to expand the sealed capsule axially and eliminate the axial clearance, and to bring an end wall of the sealed capsule into fluidtight contact with a second piercing device, and pierce the end wall against the second piercing device, so that coffee flows out through the second piercing device.Type: GrantFiled: July 8, 2005Date of Patent: February 8, 2011Assignee: Lavazza S.p.a.Inventor: Virginio Cortese
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Patent number: 7875304Abstract: Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods for producing such high quality extracts. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.Type: GrantFiled: January 4, 2005Date of Patent: January 25, 2011Assignee: Xcafé LLCInventor: Paul A. Kalenian
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Publication number: 20100316785Abstract: A method for treating roasted coffee beans, to improve an extraction rate of coffee component from the roasted coffee beans and to increase a richness component content of the roasted coffee beans while suppressing acidity generation in the roasted coffee beans, includes: a sugar-enriching treatment step in which roasted coffee beans are brought into contact with sugar to increase a sugar content of the roasted coffee beans; and a water vapor treatment step in which the roasted coffee beans having undergone the sugar-enriching treatment are brought into contact with water vapor.Type: ApplicationFiled: December 24, 2008Publication date: December 16, 2010Inventors: Takuma Morinaga, Koichi Nakahara
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Patent number: 7842327Abstract: It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and/or a stem of tea plant (scientific name Camellia sinensis), followed by freeze-drying and subsequent milling the same; a processed and treated tea leaf, a treated vegetable, a treated fruit or a treated flower obtained by treating a tea leave, a vegetable, a fruit or a flower with the above-described fresh tea leaf powder; a tea extract, a vegetable extract, a fruit extract (fruit juice) or a flower extract (oil) prepared from the above-described processed and treated tea leaf, treated vegetable, treated fruit or treated flower; and tea aroma, vegetable aroma, fruit aroma or flower aroma obtained from the above-described tea extract, vegetable extract, fruit extract or flower extract by the process of collecting aroma compounds.Type: GrantFiled: October 22, 2004Date of Patent: November 30, 2010Assignee: Takasago International CorporationInventors: Tadahiro Hiramoto, Kenji Saiki, Satoshi Masumura
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Publication number: 20100297320Abstract: A method for compacting powdery compositions wherein the composition is compacted down to a reduced volume and the composition is then maintained at constant volume until the solid compact product is obtained.Type: ApplicationFiled: October 10, 2008Publication date: November 25, 2010Inventors: Paul Branlard, Jacques Brosse, Laurent Kirchhoff, Gilles Rubinstenn
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Patent number: 7824726Abstract: A method of manufacturing a high quality beverage capable of providing beverage by an extraction after roasting the material thereof and filling beverage of a roast material in a container and sealing the container. The method comprises a step for roasting the material in a sterile atmosphere, and extracting the roast material or preparing a suspension of the roast material with sterilized water, wherein sterilized inert gas atmosphere is used as the sterile atmosphere in at least a part of the step, whereby since both the deterioration of quality due to oxidation and the deterioration of quality by heating can be prevented, the high quality beverage of the roast material can be manufactured.Type: GrantFiled: January 29, 2003Date of Patent: November 2, 2010Assignee: Toyo Seikan Kaisha, Ltd.Inventors: Toshio Goryoda, Yukiko Mizukami, Eiichi Nozawa, Yuuko Osada
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Publication number: 20100260915Abstract: 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: April 2, 2010Publication date: October 14, 2010Applicant: THE FOLGERS COFFEE COMPANYInventor: Jerry Douglas Young
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Patent number: 7807205Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof (FIG. 3). It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).Type: GrantFiled: April 16, 2003Date of Patent: October 5, 2010Assignee: VDF FutureCeuticals, Inc.Inventors: Dusan Miljkovic, Brad Duell, Vukosava Miljkovic
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Publication number: 20100234313Abstract: The present invention relates to a method for preparing a suspension of micronised particles of a solid organic compound, which method comprises subjecting the solid organic compound to size reduction by wet grinding under pH conditions wherein the intrinsic surface charge of the size-reduced organic compound is sufficient to keep the suspension stable.Type: ApplicationFiled: March 14, 2008Publication date: September 16, 2010Inventors: Pim Van Hee, Gabriel Marinus Henricus Meesters, Willem Johannes Wildeboer, Stephen L.A. Hennart, Albert-Jon Vis
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Patent number: 7794771Abstract: The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee tablet also has a closed surface pore structure and an internal pore structure wherein a majority of the pores in the pore structure are interconnected and have a size of between 5 and 50 micrometers. The coffee tablet can also include a coating of a coffee, a flavorant, a colorant or an aroma. The coffee tablet is packaged in an environment of an aroma to form a product that exhibits fresh and strong flavor and aroma characteristics when a beverage is prepared from the tablet even after long term storage of the tablet.Type: GrantFiled: October 14, 2003Date of Patent: September 14, 2010Assignee: Nestec S.A.Inventor: Ulrich Kessler
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Patent number: 7771770Abstract: A packaged coffee drink containing chlorogenic acid in high concentration and having excellent flavor and suppressed precipitation when stored for a prolonged time is provided. The heat-sterilized packaged coffee drink contains (A) monocaffeoylquinic acid, (B) ferulaquinic acid and (C) dicaffeoylquinic acid, the drink containing (i) a total of from 0.19 to 4% by mass of the components (A), (B) and (C) in a dissolved state, (ii) 80% by mass or more of water and (iii) from 0.005 to 0.028% by mass of a brown colorant in terms of edible yellow dye No. 4, wherein (iv) the mass ratio of magnesium/sodium is from 0.04 to 1, and (v) the mass ratio of quinic acid/brown colorant is from 0.5 to 30.Type: GrantFiled: January 30, 2006Date of Patent: August 10, 2010Assignee: Kao CorporationInventors: Hidefumi Yamane, Yoshikazu Ogura, Yoko Sugiura, Tatsuya Kusaura
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Patent number: 7754263Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).Type: GrantFiled: December 17, 2009Date of Patent: July 13, 2010Assignee: VDF FutureCeuticals, Inc.Inventors: Dusan Miljkovic, Brad Duell, Vukosava Miljkovic
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Publication number: 20100143539Abstract: A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and refined.Type: ApplicationFiled: November 16, 2007Publication date: June 10, 2010Applicant: Suntory Holdings LimitedInventors: Yoshikiyo Minami, Yoshihiro Ido, Norihiko Yoshimoto, Nozomu Toyomura
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Patent number: 7713565Abstract: A process for preparing an instant beverage is provided which includes heating a dried soluble coffee under sufficient pressure thereby forcing gas into internal voids of the dried coffee. The heated dried soluble coffee is cooled and depressurized to produce a dried soluble coffee having internal voids filled with pressurized gas. An instant dry beverage comprising soluble coffee having internal voids filled with pressurized gas is also provided, and this product is advantageous in that it produces a beverage with foam on its surface when reconstituted.Type: GrantFiled: August 17, 2004Date of Patent: May 11, 2010Assignee: Kraft Foods Holdings, Inc.Inventors: Bary Lyn Zeller, Stefano Ceriali, Alan Gundle
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Patent number: 7713566Abstract: 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: October 12, 2004Date of Patent: May 11, 2010Inventors: Loretta M. Zapp, Thomas J. Slaga, Jifu Zhao, Mark Lange
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Publication number: 20100112181Abstract: The present invention relates to a process to recover an antioxidant component. The process can include decaffeinating coffee beans to produce a decaffeination stream and decaffeinated coffee beans and then processing the decaffeination stream to recover the antioxidant component. The decaffeinated coffee beans can be in a usable form after decaffeination so that they can be used as part of a coffee making process to make roast and ground coffee for conventional brewing.Type: ApplicationFiled: October 30, 2008Publication date: May 6, 2010Inventors: Matthew Joel Taylor, Faith L. Szarek, Susan Ruth Ward
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Publication number: 20100080886Abstract: The instant application describes a programmable apparatus for making coffee that includes a hopper for holding coffee beans; a grinding element for receiving the coffee beans and grinding them to produce ground coffee; and a brewing chamber for receiving programmable quantities of ground coffee and combining the ground coffee with quantities of hot, pressurized water. The programmable apparatus for making coffee also includes a piston for compressing the ground coffee, the piston being arranged to enter the brewing chamber at an open end thereof; an o-ring fitted to the outside of the piston so as to maintain a pressure-tight seal against the wall of the brewing chamber; and a programming element for selectively determining a quantity C of ground coffee to be combined with a quantity W of water in the brewing chamber, the brewing chamber being capable of accommodating more than 14 grams of ground coffee.Type: ApplicationFiled: October 1, 2009Publication date: April 1, 2010Inventor: Richard HOURIZADEH
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Publication number: 20100040733Abstract: The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.Type: ApplicationFiled: September 12, 2007Publication date: February 18, 2010Applicant: NESTEC S.A.Inventors: Imre Blank, Christian Milo, Josef Kerler, Christoph Mueller, Thomas Hofmann
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Publication number: 20100034950Abstract: An apparatus and method of flash freezing a coffee-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a coffee beverage base as needed. In particular, a cold coffee-based beverage may be easily and affordably created using the frozen beads.Type: ApplicationFiled: August 11, 2009Publication date: February 11, 2010Inventors: Curt Jones, Robert Lynn
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Publication number: 20100021616Abstract: A protein supplemented coffee beverage that includes the addition to hot coffee of a quantity of hydrolyzed collagen, a quantity of hydrolyzed whey protein concentrate, and a miniscule amount of natural coffee flavor, for the purpose of supplementing the protein content of the beverage when consumed.Type: ApplicationFiled: July 14, 2009Publication date: January 28, 2010Inventors: Philip Connolly, James Ernster
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Publication number: 20100009039Abstract: 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: July 9, 2008Publication date: January 14, 2010Applicant: STARBUCKS CORPORATION DBA STARBUCKS COFFEE COMPANYInventors: Urano A. Robinson, J. Marcio da Cruz
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Publication number: 20090317521Abstract: The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way that they appear to be similar to the particles contained in said food or beverage compositions as used without additional flavouring. These and further objects have been realized by the present invention by providing flavour encapsulate particles comprising a core particle coated with an inner coating layer comprising one or more flavourings contained in a carrier matrix and an outer coating layer comprising a substantial amount of an extract a plant material. Said outer coating contains substantial amounts of colouring substances naturally present in the plant material.Type: ApplicationFiled: December 14, 2007Publication date: December 24, 2009Inventors: Fabio Campanile, Frans Witteveen, Carol Vrolijken
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Patent number: 7624673Abstract: Single-dose capsule comprising a sealed moulded-plastic casing (10) having an end wall (16) provided with orifices (24) and a bottom sealing foil (17). A chamber (30) is formed between the said foil (17) and the bottom surface (18) of the perforated end wall (16) and is filled with the beverage percolated through the said orifices (24) before it is discharged directly towards an underlying container through the spout created at the moment of opening or tearing of the said bottom foil (17), immediately before the start of percolation. USE: preparation of a percolated of the beverage. ADVANTAGES: high quality of the beverage.Type: GrantFiled: September 29, 2005Date of Patent: December 1, 2009Assignee: Hausbrandt Trieste 1892 SPAInventor: Martino Zanetti
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Publication number: 20090280213Abstract: The present invention is related to a process for producing an Anka-polyphenol containing broth with high antioxidant activity, comprising saccharifying and then fermenting raw rice with a Monascus purpureus BCRC 930109 strain, to produce a fermentative broth having high antioxidant activity, high Anka-polyphenol and high amino acid contents. The Anka-polyphenol containing broth can be added to a coffee drink to enhance its antioxidant activity and eliminate its bitter and sour tastes.Type: ApplicationFiled: May 12, 2008Publication date: November 12, 2009Inventors: Tzann Feng Lin, Chih Shen Chang
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Publication number: 20090252850Abstract: 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: ApplicationFiled: June 18, 2009Publication date: October 8, 2009Inventors: Anilkumar G. Gaonkar, Bary Lyn Zeller, Allan Bradbury, Anthony Wragg
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Publication number: 20090226568Abstract: There is provided a novel microorganism capable of fermentation without placing particular limitations on fermentation conditions, as well as a method of processing green coffee beans using the novel microorganism, the method adding new, high-quality flavor and aroma to a coffee beverage by a simple operation, without instigating a particular increase in raw material costs and without requiring a new processing step. The method for processing green coffee beans includes a fermentation step of bringing nutritive substances and microorganisms into contact with one another and causing fermentation in the presence of green coffee beans, wherein the microorganism used in the fermentation step is a microorganism belonging to the genus Geotrichum.Type: ApplicationFiled: March 24, 2006Publication date: September 10, 2009Inventors: Hideko Yomo, Toshiharu Nakajima, Takeshi Yonezawa
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Publication number: 20090220667Abstract: Herbal formulations for use in caffeinated beverages are disclosed. A formulation for improving cognitive functions can include Ganoderma lucidum, Semen Zizyphi Spinosae, Herba Cistanches, Gastrodia Elata and Rhizoma Polygonati. A formulation for promoting digestive functions can include Radix Astragali, Rhizoma Dioscoreae, Radix Codonopsis, Fructus Setariae Germinatus, Radix Gentianae and Glycyrrhiza uralensis. A formulation for mitigating undesired effects of the caffeinated beverage can include Radix Rehmannia Preparata, Rhizoma Dioscoreae, Fructus Corni, Rhizoma Polygonati, Radix Polygoni Multiflori, Pericarpium Citri Reticulatae, Pericarpium Citri Reticulatae, Radix Codonopsis, Glycyrrhiza uralensis and Cordyceps sinensis. A formulation for promoting healthy reactions to stress can include Semen Zizyphi Spinosae, Ramulus Uncariae cum Uncis, Radix Paeoniae Alba, Bulbus Lilii, Albizzia julibrissin, Ganoderma lucidum, Glycyrrhiza uralensis and Spica prunellae.Type: ApplicationFiled: March 3, 2008Publication date: September 3, 2009Inventor: Daniel Johnson
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Publication number: 20090186144Abstract: A beverage includes a liquid base, a coffee component, a saccharide component, a ginseng component, and a protein component. Per 8 ounces of the liquid base, the coffee component comprises between about 4.745 grams to about 12.65 grams, the saccharide component comprises between about 6.3 grams to about 19 grams, the ginseng component comprises between about 0.1 grams to about 0.6 grams, and the protein component comprises between about 2.37 grams to about 42.745 grams.Type: ApplicationFiled: October 8, 2008Publication date: July 23, 2009Inventor: Dorcas Chin
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Publication number: 20090130259Abstract: 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: ApplicationFiled: March 24, 2006Publication date: May 21, 2009Inventors: Hideko Yomo, Toshiharu Nakajima, Takeshi Yonezawa
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Publication number: 20090130283Abstract: The present application aims to provide a method for producing a coffee beverage in which excellent flavor, aroma, taste are contained even after the sterilization process. The method includes the steps of soaking or wetting the coffee beans with hot water, wherein the coffee beans are roasted and ground, steam-distilling the coffee beans to collect a distilled liquid, extracting a distilled residue with hot water to collect the extracted liquid, mixing the distilled liquid with the extracted liquid to obtain the coffee extract and adding agent for adjusting pH and/or ascorbic acid into the coffee extract.Type: ApplicationFiled: October 25, 2006Publication date: May 21, 2009Applicant: THE COCA-COLA COMPANYInventors: Sigeo Shinkawa, Osamu Ohkura, Ryousuke Kaneko, Yuri Yoshioka, Shinichi Matsumura
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Publication number: 20090123626Abstract: The present invention relates to genetic methods for down-regulating and up-regulating genes in a plant, for example in the starch-rich storage organs of these plants, as well as the products of these plants, to lower the level of acrylamide that accumulates upon processing-associated heating of these organs and plant products.Type: ApplicationFiled: September 25, 2008Publication date: May 14, 2009Inventors: Caius Rommens, Hua Yan, Jingsong Ye
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Patent number: 7531198Abstract: To make a coffee beverage in a coffee percolator, hot water is fed, at relatively low pressure of about two atmospheres, into a sealed capsule defined by a cup-shaped body housing a measure of ground coffee and closed in fluidtight manner at an open end by a sealing wall connected integrally to the cup-shaped body; the beverage being extracted from the sealed capsule through hollow extraction needles, which have longitudinal inlet slits of substantially 0.3 mm in width, and are inserted into the sealed capsule through the sealing wall before the hot water is fed into the sealed capsule, and so that the relative longitudinal slits extend inside the sealed capsule by respective lengths at least equal to a third of the depth of the relative cup-shaped body.Type: GrantFiled: November 4, 2004Date of Patent: May 12, 2009Assignee: SGL Italia S.R.L.Inventor: Virginio Cortese
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Publication number: 20090104309Abstract: A method of treating coffee cherry is provided, whereby the quality of coffee cherry stored after harvesting can be improved. Namely, the method of treating coffee cherry comprises a refining step for separating green coffee beans from coffee cherry, wherein a hot-water treating step for treating the coffee cherry using hot water is employed prior to the refining step.Type: ApplicationFiled: May 24, 2006Publication date: April 23, 2009Inventors: Toshiharu Nakajima, Hideko Yomo
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Publication number: 20090104310Abstract: A method of treating green coffee beans is provided that can prevent contamination by acetic-acid producing bacteria when implementing a fermentation treatment on green coffee beans using microorganisms and that can impart new and favorable flavor and aroma to a coffee drink. This object can be achieved by a method of treating green coffee beans comprising a fermenting step for performing fermentation by bringing a nutritive substance and a fermenting microorganism into contact with one another and then supplying the fermented components thus formed to green-coffee beans, wherein, in the fermenting step, the nutritive substance and the fermenting microorganism are brought into contact with one another in a pH range for inhibiting the growth of acetic-acid producing microorganisms.Type: ApplicationFiled: May 24, 2006Publication date: April 23, 2009Inventors: Toshiharu Nakajima, Hideko Yomo
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Publication number: 20090087537Abstract: This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150° C. at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared.Type: ApplicationFiled: September 28, 2006Publication date: April 2, 2009Applicants: SAN-EI GEN F.F.I., INC., PHILLIPS HYDROCOLLOIDS RESEARCH LIMITEDInventors: Mika Hiroe, Yohei Kataoka, Takahiro Funami, Takashi Konda, Chihiro Tomita, Satoshi Toyoizumi, Tomohiro Hosomi, Sayaka Ishihara
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Patent number: 7507430Abstract: An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a Venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.Type: GrantFiled: June 10, 2005Date of Patent: March 24, 2009Assignee: Concordia Coffee Company, Inc.Inventors: Wayne R Stearns, Ray A Ross, David E Isett
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Publication number: 20090061048Abstract: A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.Type: ApplicationFiled: August 28, 2007Publication date: March 5, 2009Applicant: PepsiCo, Inc.Inventors: Daniel S. Kohane, Yoon Yeo, Peter Given, Robert S. Langer
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Publication number: 20090053381Abstract: The present invention provides a method for obtaining a chlorogenic acid composition which contains high concentration of chlorogenic acids and a reduced amount of caffeine at a high yield. A method of producing a chlorogenic acid composition, which comprises allowing a water-soluble composition extracted from raw coffee beans or roasted coffee beans to be adsorbed to a column filled with an adsorbent and then eluting a chlorogenic acid composition by passing a 0.5 to 20 vol % ethanol aqueous solution.Type: ApplicationFiled: February 28, 2006Publication date: February 26, 2009Applicant: Kao CorporationInventors: Masahiro Fukuda, Hirokazu Takahashi, Atsushi Konishi
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Publication number: 20090053382Abstract: A method of processing coffee beans in which green coffee beans are roasted and roasted coffee beans are obtained, wherein the green coffee beans are brought into contact with a high-temperature, high-pressure fluid and the roasting process is performed.Type: ApplicationFiled: January 25, 2006Publication date: February 26, 2009Inventors: Mineko Kawamura, Yoshiteru Ishikawa, Koichi Nakahara
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Publication number: 20090053373Abstract: The present invention aims to provide a steam treatment process for stably preparing steam-treated roasted coffee beans having constant flavor quality by reducing variation in the degree of roasting between different sites in the system during steam treatment of roasted coffee beans without complicating operation processes or increasing costs. Steam at a temperature lower than the temperature necessary to advance the degree of roasting of coffee beans is supplied to an apparatus in which the roasted coffee beans are placed until condensed liquid produced in the apparatus has been discharged from the apparatus, and then, the temperature of steam supplied into the apparatus is raised until a temperature becomes sufficient for advancing the degree of roasting of coffee beans.Type: ApplicationFiled: March 23, 2006Publication date: February 26, 2009Inventors: Kenji Teramoto, Koji Nagao, Katsushi Shibuya, Yoshiaki Yokoo
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Publication number: 20090011110Abstract: A coffee machine for preparing hot, milk-containing beverages and having a milk supply (15) and a discharge means (8). In order to achieve improved handling, the milk supply (15) is configured for accommodating concentrated milk, and a mixing device (17) is provided for mixing the concentrated milk with water.Type: ApplicationFiled: July 21, 2006Publication date: January 8, 2009Applicant: WMF WURTTEMBERGISCHE METALLWARENFABRIK AGInventor: Frank Gotlenboth
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Publication number: 20080311271Abstract: A container-packed coffee beverage is provided, containing chlorogenic acids to a suitable extent, and furthermore having excellent taste, and with deterioration at heating has been suppressed. A container-packed coffee beverage containing the following constituents (A), (B) and (C): (A) Constituent ? (B) Constituent ? (C) chlorogenic acids wherein the peak area ratio of constituent (A) appearing in a retention time of 2.0 to 2.3 minutes and constituent (B) appearing in a retention time of 2.7 to 3.2 minutes on a chromatogram obtained by constituent analysis of a coffee extract at a detection wavelength of 260 nm using a high performance liquid chromatography apparatus is {(A)/(B)}×100=30 to 100, and the content ratio of 5-caffeoylquinic acid within the constituent (C) is 28.0 to 35.0% by weight, and a preparation method thereof is provided.Type: ApplicationFiled: June 27, 2008Publication date: December 18, 2008Inventors: Akio Sugimoto, Hitoshi Kinugasa, Tsutomu Tsukamoto, Takayuki Ochi, Nobuo Matsumoto, Mitsuo Yashiro
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Publication number: 20080299283Abstract: The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.Type: ApplicationFiled: June 29, 2007Publication date: December 4, 2008Inventors: Simon Peter Penson, Scott D. Brooks, Anthony Wragg, David Ikenberry, Allan Bradbury, Kazuto Ozaki, Fumio Ito
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Publication number: 20080233265Abstract: 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: ApplicationFiled: March 18, 2008Publication date: September 25, 2008Applicant: NAGOYASEIRAKU CO., LTD.Inventor: Takayoshi HIBI