95results about "Coffee" patented technology

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.

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

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 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 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 provides lycium barbarum peel residue polysaccharide coffee instant powder, which is prepared from the following raw materials in percentage by mass: 1.1 to 1.8 percent of lycium barbarum peel residue polysaccharide, 4.7 to 12.8 percent of beta-cyclodextrin and the balance of black coffee. The invention also provides a preparation method of the lycium barbarum peel residue polysaccharide coffee, which comprises the following steps: respectively sterilizing, grinding and sieving the black coffee, the beta-cyclodextrin and the lycium barbarum peel residue polysaccharide, uniformly mixing to obtain a raw material powdery mixture, uniformly mixing the raw material powdery mixture with drinking water, and drying to obtain the lycium barbarum peel residue polysaccharide coffee instant powder. The lycium barbarum pomace polysaccharide coffee instant powder prepared by the invention has the flavors of lycium barbarum and coffee, is reasonable in formula and simple in processing and manufacturing method, effectively retains the bioactive components of lycium barbarum pomace polysaccharide, and provides technical support for commercial application of the lycium barbarum pomace polysaccharide coffee instant powder.

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.

There is provided a device for brewing espresso coffee, the device having: a cylinder defining a cavity for receiving liquid; a plunger axially slidable within the cavity between an inserted position and a retracted position; and an actuator having a biasing member for biasing the plunger towards the inserted position, the actuator adapted to change the configuration of the device from a rest configuration to an actuated configuration, and in the rest configuration the plunger is in the inserted position and the biasing member exerts a minimum biasing force on the plunger, and in the actuated configuration the plunger is in the retracted position and the biasing member exerts a maximum biasing force on the plunger.

A novel sucrose fatty acid ester, and use thereof. Specifically, in the sucrose fatty acid ester at least a portion of the hydroxyl groups of sucrose are substituted with aliphatic hydrocarbon groups. An average degree of substitution of the hydroxyl groups is 2.23 to 2.47. Food such as a beverage and a soft candy containing the sucrose fatty acid ester are described.

Method for making a coffee beverage with a filter-coffee taste by means of a coffee machine (1), wherein the coffee machine (1) has at least one brewing unit (2) with a brewing chamber and has a plunger (11), which is movable, in particular linearly displaceable, in the brewing chamber and is intended for setting a brewing-chamber volume, wherein the method comprises at least the following steps: a. filling the brewing chamber (10) with ground coffee; and b. feeding water into the brewing chamber (12) for the purpose of extraction in the course of a brewing process, wherein, during at least one brewing phase of the brewing process, at least the plunger (11) is arranged in a position in which the volume of the brewing chamber is greater than the volume of the ground coffee in a loosely filled state in the brewing chamber (12) after filling according to step a has taken place, wherein the brewing process comprises a number of brewing phases (I, II, III), in which water with different flow rates on the basis of the brewing phases (I, II, III) is made to pass through the ground coffee and wherein the change between the brewing phases (I, II, III) is performed by measuring instruments detecting and / or determining a physical variable, in particular the conductivity, the refractive index and / or the amount and / or volume of ground coffee and / or water fed in and / or the amount of coffee removed.

The invention provides a coffee production system with a spray drying function, and relates to the technical field of coffee production. The coffee production system with spray drying function comprises: a housing; the outer cylinder is connected into the shell; the inner cylinder is connected into the outer cylinder, and a plurality of sieve holes are formed in the circumferential surface of the lower part of the inner cylinder; the atomizing disc is arranged in the inner cylinder and communicates with the hot air pipe and the liquid inlet pipe, and the atomizing disc can rotate under the action of aerodynamic force of the hot air pipe; and the grinding mechanism is arranged in the inner cylinder, and the grinding mechanism is used for grinding the atomized and dried powder particles. The atomizing disc is driven to rotate through high-speed airflow of the hot air pipe, motor-free atomization is achieved, energy consumption is reduced, lubricating oil pollution is avoided, atomized and dried coffee particles enter the inner cylinder, and under the grinding action of the grinding mechanism, the coffee particles with the particle size meeting the requirement fall into the outer cylinder through the sieve holes and then are taken out of the outer cylinder, and therefore the coffee particles can be atomized and dried. The granularity consistency of the finished coffee powder is ensured, so that the solubility of the finished coffee powder is improved.

This invention provides a method for suppressing unpleasant tastes and odors that can be widely applied to a variety of food and beverages, including coffee, tea, wine, fruit juices, and amino acid-containing beverages. [Solution] By bringing hydroxyapatite into contact with food and beverages, unpleasant tastes and odors in the food and beverages can be suppressed.

This invention belongs to the field of vacuum freeze-drying coffee, specifically a process for preparing vacuum freeze-dried coffee balls. The process includes the following steps: S1: Pre-freezing coffee extract by dripping it into liquid nitrogen to obtain coffee ice balls; S2: Freezing the coffee ice balls in a freeze dryer to obtain freeze-dried coffee balls. This method uses liquid nitrogen for pre-freezing, which is simple to operate. Forming ice balls at the ultra-low temperature of liquid nitrogen before vacuum freeze-drying not only shortens the freeze-drying time but also maximizes the preservation of the coffee's flavor components.

The invention belongs to the technical field of functional nutritional composition research, and relates to a nutritional composition and application thereof, in particular to a nutritional composition and non-therapeutic application thereof in retarding brain aging injury. The nutritional composition comprises lactoferrin and 3 '-sialyllactose as essential active ingredients. Experiments find that in an in-vitro model, combined treatment of lactoferrin and 3 '-SL can relieve oxidative stress aging damage of Neuro-2a nerve cells induced by H2O2, and the oxidative stress aging damage is mainly manifested as follows: the content of an oxidative stress marker MDA is decreased, the SOD activity is increased, brain aging-related secretory phenotype proinflammatory factors IL-6 and TNF-alpha are decreased, and an anti-inflammatory factor IL-10 is increased. Oxidative stress is considered to be one of the important mechanisms of brain aging and neurodegenerative diseases. The invention finds that the nutritional combination of lactoferrin and 3 '-SL slows down brain aging injury in the aspects of regulating oxidative stress and inhibiting neuroinflammation.

An espresso machine for producing an espresso coffee beverage from coffee grounds held by a portafilter includes a water tank, a group head, a pump, a heater, a steam wand, a valve, a grinder, a controller, and a user interface. The user interface includes a grind icon that, when actuated, results in the controller operating the grinder, a brew icon that, when actuated, results in the controller operating the pump, the heater, and / or the valve for providing hot water to the group head, and a steam icon that, when actuated, results in the controller operating the pump, the heater, and / or the valve for providing steam to the steam wand.

The present invention relates to a method of manufacturing a reconstructed plant material using an extrusion or molding process and the product thus obtained, wherein the reconstructed plant material comprises a fiber-containing plant product and a plant extract applied thereto. Furthermore, the invention relates to products obtained by these methods. The plants used may be all plants comprising one or more substances of interest for the edible product.

The present invention relates to a method of inspecting a roasting system (10), said system comprising a roaster (2) generating smoke, and a smoke processing unit (3) configured to process the smoke stream generated by the roaster, said smoke processing unit (3) comprising a filtering device (221) and a pair of temperature sensors (24, 26) configured to measure the temperature of the smoke stream upstream and downstream of the filtering device (221), the method comprising the steps of: comparing, during a roasting operation, temperature performances at least for the duration of the roasting operation, and indicating an alarm if the performances are similar over time.

The present disclosure provides novel compositions comprising pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions can be used to improve the mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.

The present invention relates to a novel sucrose fatty acid ester, and use thereof. Specifically, it relates to a sucrose fatty acid ester, wherein at least a portion of the hydroxyl groups of sucrose are substituted with an aliphatic hydrocarbon groups, wherein an average degree of substitution of the hydroxyl groups is 2.23 to 2.47, and food such as a beverage and a soft candy containing the sucrose fatty acid ester.