196results about "Coffee" patented technology

The invention discloses an anti-degradation recombinant collagen as well as a preparation method and application thereof, and belongs to the technical field of collagen and bioengineering. According to the invention, full-length or partial genes of natural collagen in a human body are selected for certain optimization combination, a collagen amino acid sequence with strong stability and high biological activity is designed, and the amino acid sequence is completely consistent with a sequence of a corresponding region of the natural collagen in theory, and has relatively low immunogenicity; and the collagen has typical biological functions of human body collagen. The recombinant collagen prepared by the invention has excellent stability, biological activity and safety.

The present invention relates to a branched-chain fatty acid composition and its use in helping to regulate brain neuroimmunity, and belongs to the field of nutrient research. The branched-chain fatty acid composition provided by the present invention comprises C15:0 and C17:0, and more specifically comprises iso-C15:0, anteiso-C15:0, anteiso-C17:0 and iso-C17:0. The branched-chain fatty acid composition promotes the trend of LPS-induced microglia differentiation into M2 phenotype microglia, which is higher than the trend of promoting LPS-induced microglia differentiation into M1 phenotype microglia, and it also promotes the secretion of anti-inflammatory factors such as IL-4 and IL-10, and inhibits the secretion of pro-inflammatory factors such as NO, TNF-a, and IL-1β. Each branched-chain fatty acid in the branched-chain fatty acid composition has a synergistic effect, which can play a role in regulating brain neuroimmunity and maintaining the health of the central nervous system.

The invention relates to a branched chain fatty acid composition and application thereof to regulation of brain nerve immunity, and belongs to the field of nutrient substance research. The present invention provides a branched chain fatty acid composition comprising C15: 0 and C17: 0. After the branched chain fatty acid composition is used for promoting LPS-induced microglial cells, the trend of promoting the microglial cells to be differentiated into M2 phenotype microglial cells is higher than the trend of promoting the microglial cells to be differentiated into M1 phenotype microglial cells, meanwhile, secretion of anti-inflammatory factors such as IL-4 and IL-10 is promoted, and secretion of proinflammatory factors such as NO, TNF-a and IL-1beta is inhibited. C15: 0 and C17: 0 in the branched chain fatty acid composition have a better synergistic effect and play a role in regulating brain nerve immunity.

A method of preparing a tea extract can include loading an extraction material into an extraction cell having a first portion and a second portion. The extraction material can include tea leaves. The method can further include introducing a flow of extraction medium through the first portion of the extraction cell. The extraction medium can have a temperature of between 74° C. to 95° C. The method can include, within 50 seconds to 150 seconds of introducing a portion of the flow of extraction medium into the extraction cell, withdrawing from a filter at the second portion of the extraction cell, the tea extract that has been extracted from the extraction material by the portion of the flow of extraction medium introduced into the extraction cell. The tea extract can have a concentration between 4 Brix to 20 Brix.

The invention relates to a branched chain fatty acid composition and application thereof in regulating brain immune balance, and belongs to the field of nutrient substance research. The branched chain fatty acid composition provided by the invention comprises C15: 0, C17: 0 and C16: 0, and more specifically comprises iso-C15: 0, anteiso-C15: 0, anteiso-C17: 0 and iso-C16: 0. The branched chain fatty acid composition promotes the tendency of LPS-induced microglial cells to be differentiated into M2 phenotype microglial cells which is higher than the tendency of the branched chain fatty acid composition to promote the LPS-induced microglial cells to be differentiated into M1 phenotype microglial cells, meanwhile, the branched chain fatty acid composition also promotes secretion of IL-4, IL-10 and other anti-inflammatory factors, and inhibits secretion of NO, TNF-a, IL-1beta and other proinflammatory factors. The branched-chain fatty acids in the branched-chain fatty acid composition have a synergistic effect, so that the effects of regulating the immune balance of the brain and maintaining the health of the central nervous system can be achieved.

The present invention relates to a branched fatty acid composition and its use in assisting the maintenance of nervous system health, and belongs to the field of nutrient research. The branched fatty acid composition provided by the present invention comprises C14:0, C15:0, C16:0 and C17:0. After LPS-induced microglia are treated with the branched fatty acid composition, the trend that the microglia can be promoted to differentiate into M2 phenotype microglia is higher than the trend that the microglia are promoted to differentiate into M1 phenotype microglia, while promoting the secretion of anti-inflammatory factors such as IL-4 and IL-10, and inhibiting the secretion of pro-inflammatory factors such as NO, TNF-a, and IL-1β. C14:0, C15:0, C16:0 and C17:0 in the branched fatty acid composition have a good synergistic effect, which plays a role in regulating brain immunity and maintaining the health of the central nervous system.

A method of preparing a brewed beverage using a beverage brewing apparatus includes providing a flavorant, identifying a process cycle including one or more infusion cycles for preparing the brewed beverage, performing said one or more infusion cycles, wherein said performing of said one or more infusion cycles includes providing fluid to said flavorant, and varying a temperature of said fluid provided to said flavorant during a single infusion cycle of said one or more infusion cycles, or between a plurality of infusion cycles of said one or more infusion cycles.

Disclosed herein are beverage dispensing apparatuses for selectable gas-infused beverage dispensing. The apparatus may have a faucet assembly, a beverage storage unit, a gas storage unit, a liquid / gas infusion unit, and an infusion valve. The faucet assembly may have a housing, a nozzle, a supply valve, and a dispensing valve, configured to control a flow of beverage through the faucet assembly. The beverage dispensing apparatus may use the infusion valve to selectively infuse a selected level of gas within a dispensed beverage.

The invention relates to a freeze concentration method. After a dilute solution is frozen into a solid state (hereinafter referred to as an ice body), heat is transferred to the ice body, and the purpose of concentration is achieved through dissolution. After the dilute solution is frozen into an ice body, heat is transferred to the ice body in a proper heat transfer mode, and the concentration effect and efficiency can be effectively improved during dissolution. And in the ice body dissolving process, the concentration of the dissolved liquid is gradually reduced from high to low. According to the requirement of the target concentration, the solutions are retained in a segmented mode, and the solutions with different concentrations are obtained. And transferring the solution meeting the target concentration to the next link for storage (utilization). Solutions which do not conform to the target concentration can be repeatedly frozen and concentrated through the method, and the concentration of the solutions continues to be increased. The method is simple to operate and high in efficiency, can be operated at normal pressure and low temperature, and is suitable for freeze concentration of heat-sensitive raw materials. For example, the freeze concentration device can be used for freeze concentration of milk, wine, fruit juice, coffee, tea beverages, Chinese herbal medicine liquid and the like.

To provide a beverage or food in a sealed container which comprises protein hydrolysate, caffeine, and polyphenols and exhibit high long-term preservation stability, and a method for producing the beverage or food in a sealed container.SOLUTION: A beverage or food in a sealed container comprising: a sealed container; and a beverage or food housed in the sealed container, the beverage or food containing caffeine and polyphenols, wherein the beverage or food comprises a protein hydrolysate, and wherein the dissolved oxygen content of the beverage or food at 10°C is 4.0 mg / L or less. The volume of the beverage or food exceeds 99.9 vol.% relative to the volume of the sealed container.SELECTED DRAWING: Figure 1

To provide: reduced-calory or non-caloric sweeteners and sweetened compositions that have temporal and flavor profiles similar to those of sucrose and are suitable for use in consumer products; beverages or beverage products containing the compositions; and methods of improving at least one organoleptic property of beverages or beverage products.SOLUTION: A sweetener composition or a flavor modifying composition comprises (i) brazzein and (ii) at least one additional sweetener selected from a steviol glycoside sweetener and a mogroside sweetener. The steviol glycoside sweetener is selected from Rebaudioside M ("Reb M"), RebM80, Rebaudioside D ("Reb D"), A95 and Rebaudioside A ("Reb A"). The mogroside sweetener is siamenoside I.SELECTED DRAWING: None

Methods of pumping fluids and fluid pumping devices and systems are disclosed herein. Systems described herein include an adjustable pump configured to discharge fluid at a plurality of flow rates. The system includes at least one current measurement device communicatively coupled to the pump and configured to measure a current applied to the pump. The system includes a controller communicatively coupled to the pump and the at least one current measurement device. The controller is configured to adjust an operating parameter of the pump based at least in part on a current measurement measured by the at least one current measurement device.

The present invention is related to a coffee machine comprising a first brewing chamber (9) and a second brewing chamber (10) located in a housing (8), a control panel (15) for selecting the brewing mode (16), one or more brewing buttons (26, 28, 30, 32, 34) located thereon, and a controller (18) having a processor (36), a memory module (40) and a speaker (42) associated with a signal transmission from the first brewing chamber (9) and the second brewing chamber (10); being the controller (18) configured to receive a notification signal by tripping the thermostat switch (24) set to transmit a signal from the first brewing chamber (9), and to wait for 5 minutes and then to play a brewing completed notification sound file (44) stored in a memory module (40) of the controller (18) through a speaker (42); and being the controller (18) also configured to play a brewing completed notification sound file (44) stored in the memory module (40) of the controller through the speaker (42) with a notification signal from the level sensor (20) set to transmit a signal from the second brewing chamber (10) to the controller (18).

A freeze-drier tray 1 comprising a base 2 and one or more walls defining a receiving space 3 for holding a frozen product to be freeze-dried. The receiving space comprises an arrangement of columns 10, that may be free-standing columns and may each extend upwardly from the base, and are in thermal connection with the base. The columns may be in thermal connection with the base. The columns may be in a regular arrangement, an irregular arrangement, or have a polygonal cross-section. The columns may comprise rows that extend in a first direction, and be spaced apart in a second direction orthogonal to the first. The columns may be formed of a metal. A method of freeze-drying comprising at least partially filling the receiving space with frozen product such that the product is packed around the arrangement of columns and then subjecting the tray to a freeze-drying process is also claimed.

This invention relates to the field of pharmaceutical and food technology, specifically to a coffee composition that enhances immunity. This coffee composition can be used to prepare pharmaceuticals or foods that enhance immunity and have anti-tumor effects. The coffee composition comprises an extract from an Araliaceae plant and coffee. The Araliaceae plant is one or more of ginseng, Panax notoginseng, or American ginseng. The Araliaceae plant extract comprises 2-12 parts, and coffee comprises 20-100 parts. The coffee composition may also contain extracts of the following ingredients: Codonopsis pilosula, Astragalus membranaceus, jujube, wolfberry, ginger, and licorice, with the following amounts: Codonopsis pilosula 2-5 parts, Astragalus membranaceus 2-5 parts, jujube 2-10 parts, wolfberry 2-10 parts, ginger 2-10 parts, and licorice 2-10 parts. The coffee composition of this invention exhibits significant immune-enhancing and anti-tumor activities.

The disclosure relates to comestible capsules, methods of making the comestible capsules, and methods of using the comestible capsules food products (e.g., beverages) such as, for example, coffees, teas, refreshers, and waters. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

The present invention provides a beverage composition comprising: a) vitamin C; b) a first polysaccharide comprising maltodextrin; c) a second polysaccharide comprising Arabic gum and / or xanthan gum; and d) a beverage product wherein the mass ratio of the first polysaccharide to the second polysaccharide is between 2: 1 and 1: 2. The invention also provides a method for preparing the beverage composition.

The present invention relates to the denaturation of whey proteins to produce special whey protein nanogels, and further to the resulting whey protein nanogels and their use in food products such as beverages. The whey protein nanogels provide very low viscosity contribution when used at high concentrations in beverages and liquid products, which demonstrates their uniqueness.

A beverage producing system is provided comprising a capsule containing beverage ingredients and a beverage preparation machine. The capsule comprises a cup-shaped body and a lid; the cup-shaped body having a base and a side wall and the lid being sealed to the cup-shaped body. The side wall is dimensioned to be contacted by an enclosing member of the beverage preparation machine on closure of the enclosing member to buckle the side wall to form a valley zone bridging the enclosing member. The side wall is adapted such that said valley zone forms at least one sealing interface between the enclosing member and the side wall. A capsule and a method are also disclosed.

There is provided a method for the manufacture of a plurality of freeze-dried soluble coffee articles, the method comprising: (i) providing an aqueous coffee extract comprising at least 40wt% soluble coffee solids; (ii) foaming and cooling the aqueous coffee extract to form a foamed viscous coffee extract; (iii) depositing the foamed, viscous coffee extract onto a surface to form a plurality of individual coffee articles; (iv) freezing the plurality of individual coffee articles to form a plurality of frozen coffee articles; and (v) subliming water from the plurality of frozen coffee articles under a pressure of less than 07mbar, preferably 0.1 to 0.5mbar, to form a plurality of freeze-dried soluble coffee articles, each having a mass of 0.10g or less and a colour of less than 35 La, wherein, in step (iv) the freezing of the individual coffee articles includes a low temperature annealing step whereby the coffee articles remain within a temperature range of from -15 to - 35ºC for at least 20 minutes.

A brewing arrangement (1) and a portable coffee machine are provided. The portable coffee machine includes a main body (2), a coffee receiving cup (3), and the brewing arrangement (1). The brewing arrangement (1) includes a brewing assembly (10) which has a brewing chamber (114), and a powder pressing assembly (14) for pressing coffee powder in the brewing chamber (114). After the coffee powder in the brewing chamber (114) is pressed by the powder presser (141), the powder pressing assembly (14) is detached from the brewing assembly (10), and the brewing assembly (10) is then assembled between the main body (2) and the coffee receiving cup (3), so as to allow boiled water in the main body (2) to be pumped into the brewing assembly (10) to brew the coffer powder and then liquid coffee product is collected by the coffee receiving cup (3) under the brewing assembly (10).

A branched chain fatty acid composition, and a use thereof in regulating brain nerve immunity. The branched chain fatty acid composition comprises C15:0 and C17:0. By using the branched chain fatty acid composition to promote LPS-induced microglia, the tendency to promote the differentiation of microglia into M2-phenotype microglia is higher than the tendency to promote the differentiation of microglia into M1-phenotype microglia. Also, the secretion of anti-inflammatory factors such as IL-4 and IL-10 is promoted, and the secretion of pro-inflammatory factors such as NO, TNF-a and IL-1β is inhibited. C15:0 and C17:0 in the branched chain fatty acid composition have a good synergistic effect, and have the function of regulating brain nerve immunity.

A soluble beverage powder includes dried coffee extract particles having two essentially flat surfaces and a uniform thickness. A further aspect is a process for making a freeze-dried soluble beverage powder.

The invention relates to a composition containing burazil. Compositions comprising Brazilin (or analogs thereof) are disclosed, including sweetener compositions, flavor modification compositions, sweetened compositions, flavor modified compositions. Also disclosed are methods of improving the time profile, flavor profile, and / or taste profile of a sweetenable composition, such as a beverage.

To provide a coffee food product that can be used for a wide range of applications and has excellent taste and aroma.SOLUTION: In a coffee food product in which at least a coffee-derived finely ground product containing flavor components after roasting coffee beans and vegetable oils and fats are kneaded, the total amount of oil and fat components contained in the coffee food product is 30 wt.% or more and 45 wt.% or less. It is preferable that the mass ratio (L / O) of oleic acid (O) to linoleic acid (L) contained in the oil and fat components is 0.17 to 2.0 and that the mass ratio (L / S) of linoleic acid (L) to stearic acid (S) contained in the oil and fat component is 0.14 to 2.0. In addition, the mass ratio (S / P) of palmitic acid (P) to stearic acid (S) contained in the oil and fat components may be 0.5 to 1.5. It is preferable that the vegetable oils and fats contain coffee oil extracted from coffee beans and that the total coffee oil, which is the sum of the coffee oil in the finely ground product and the coffee oil in the vegetable oils and fats, is contained in the range from 3 wt.% to 33 wt.%.SELECTED DRAWING: Figure 1

Provided is a flavor deterioration inhibitor that, when used in a beverage, suppresses flavor deterioration caused by the storage environment, especially flavor deterioration caused by light irradiation, without adversely affecting the original flavor of the beverage. Also provided is a beverage including said flavor deterioration inhibitor.　A flavor deterioration inhibitor that is for food and drink and includes a protein material having the following properties A and B is used. Alternatively, by configuring a beverage to include 10-1,500 ppm of said protein material, flavor deterioration caused by the storage environment can be suppressed. (A) An aqueous solution including a crude protein amount of 20 mass% has a viscosity of 10,000 mPa∙s or less when measured at 25ºC after having been heated at 80ºC for 30 minutes. (B) The 0.22 M TCA solubilization is 30%-95%.

The present invention relates to a non-dairy creamer and the triglyceride composition including a first ingredient, a second ingredient and a third ingredient. The first ingredient and the second ingredient together are from about 65wt % to about 80wt % by the weight of the triglyceride composition, and the third ingredient is from about 20wt % to about 35wt % by weight of the triglyceride composition. The first ingredient, the second ingredient and the third ingredient each have a MCPD content of less than 2500 ppb and a GE content of less than 1000 ppb. The first ingredient and the second ingredient are different, and the first ingredient and second ingredient are each selected from the group consisting of palm oil, palm kernel oil, palm kernel olein, palm kernel stearin, palm stearin, palm super stearin, palm olein, palm super olein, palm mid-fraction and a combination thereof. The third ingredient includes a lauric triglyceride.

The invention relates to a system comprising a capsule and an extraction device of a beverage preparation machine, in which-the capsule comprises a capsule body forming a chamber and a delivery wall, and-the extraction device comprises an upstream capsule encapsulation part and a downstream capsule encapsulation part, the invention relates to a capsule extractor comprising a downstream part which can be moved relative to one another between an open position for inserting and / or ejecting a capsule and a closed position for forming an extraction chamber for encapsulating the capsule during extraction, the downstream part comprising an extraction plate with engagement means in the form of a pyramidal element for opening a delivery wall of the capsule, wherein the delivery wall of the capsule is made of a biodegradable material and comprises, in a layered manner, at least a carrier layer adapted to be opened under an elevated pressure of a fluid injected into the capsule and an adhesive layer provided on a side of the carrier layer oriented towards the chamber for joining the delivery wall and the capsule body, and wherein the pyramidal element of the downstream part and the delivery wall of the capsule are designed such that-in a first step, the delivery wall interacts with the pyramidal element and presents an imprint of the pyramidal element on the surface of the delivery wall facing the pyramidal element without visible piercing of the delivery wall; -in a second step, the permeable opening appears in the structure of the delivery wall through a cavity in the structure of one or more of the layers of the delivery wall when the fluid injected into the capsule is in contact with the surface of the delivery wall facing the chamber of the capsule; and-during a third step, the formed beverage is discharged from the capsule and contacts the extraction plate. Preferably, the capsule of the system of the invention is compostable and is made of a cellulose-based material, preferably a molded cellulose-based material. The invention also relates to the use of a capsule in the system of the invention.

The present invention pertains to production of special whey protein nanogels by denaturation of whey protein and furthermore to the resulting whey protein nanogels, and their use in food products, such as beverages. The present whey protein nanogels contribute with an extraordinarily low viscosity contribution when used in high concentration in beverage and liquid products which is a clear indication of their uniqueness.

The invention belongs to the technical field of microorganisms, and relates to a high-density fermentation metabolism regulation and control process of Akkermansia muciniphila. The invention provides a method for fermenting Akkermansia muciniphila, which comprises the following steps: (1) carrying out activation culture on the Akkermansia muciniphila or a culture and an isolate of the Akkermansia muciniphila, so as to obtain a seed solution; and (2) inoculating the seed solution into a high-density fermentation culture medium for anaerobic fermentation culture. By adopting the high-density fermentation culture medium and the method provided by the invention, the fermentation viable count of Akkermansia muciniphila is remarkably increased, and the method and the high-density fermentation culture medium provided by the invention have good application in the production of probiotic products.