50results 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.

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.

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.

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.

Provided are a method for producing a solid food having suitable solubility and easily handled strength and a method for producing a solid milk having suitable solubility and easily handled strength. The method for producing a solid food having a solid form obtained by compression molding a food powder includes: compression molding the food powder to form a compression molded body of the food powder; and performing a hardening treatment on the compression molded body of the food powder, in which the hardening treatment includes placing the compression molded body of the food powder under an environment of a humidity of 100%RH or less and a temperature of higher than 100°C.

The invention discloses an edible composition and application thereof, and the edible composition comprises the following components in parts by mass: 10-2900 parts of probiotics; 10 to 450 parts of magnesium salt; 1 part to 100 parts of banana powder; wherein the value range of the total thallus amount of the probiotics is 3 billion CFU / g to 5 billion CFU / g. The edible composition has the beneficial effects that the edible composition of a multi-element system integrating microorganisms, mineral substances and plant active ingredients and the application of the edible composition are provided.

The application discloses a kind of alcohol water double-dissolved, self-adaptive stable double-shell matcha microcapsule powder and its preparation method and full food race application, adopt inner layer hydrophobic alcohol resistance+outer layer hydrophilic instant structure, with 2:1 pH buffer system and 1:1 complex antioxidant system, by anaerobic nitrogen filling, double emulsification, light constant temperature, high pressure homogenization, three-stage gradient spray drying is obtained.Product embedding rate is greater than or equal to 90%, cold water 3 seconds instant, alcohol water double-dissolved, pH2.5-8.5 self-adaptive, in 5%-20%vol rice wine 18 months do not brown, do not precipitate, do not stratify, applicable to liquor, beverage, baking, instant noodle, health food full scene.The application is globally first, solves industry core pain point.

The present invention relates to methods for producing a heat-treated acidic probiotic beverage comprising viable Bacillus subtilis spores, and to heat-treated acidic probiotic beverages produced by these methods.

An effervescent composition having an effervescent agent and a sensory modifier, the effervescent agent comprising an acid and a base, such that when the effervescent composition is added to an aqueous solution, the saltiness of the aqueous solution is reduced compared to when an equivalent effervescent composition without the sensory modifier is added.

A compressed coffee bean block manufacturing apparatus can include a main unit; a supply unit providing coffee beans to a supply area located within the main unit; a storage unit that receives the coffee beans in a storage space device from the supply area and transports the coffee beans to a compression area on one side of the supply area; and a compression and discharge unit that compresses and shapes the coffee beans in the compression area into a coffee bean block and then transports the coffee bean block to a discharge area on one side of the compression area for ejection, wherein the supply unit compresses or cracks the coffee beans before providing the coffee beans to the supply area.

The utility model relates to the technical field of freeze-drying devices, in particular to an efficient freeze-drying device for coffee powder, which comprises a freeze-drying equipment body, a controller and a silica gel plug, a driving component is fixedly connected to the inner side of the freeze-drying equipment body, one end of the driving component is fixedly connected with a freeze-drying frame component, and the driving component comprises a servo motor. The tail end of a main shaft of the servo motor is fixedly connected with an extension fixing column, the outer side of the extension fixing column is fixedly connected with a fixing disc, the rear end of the fixing disc is fixedly connected with an extension frame, the freeze-drying frame assembly comprises a containing barrel, the outer side of the containing barrel is fixedly connected with a lug base, the lug base is fixed to a blocking frame through a fixing bolt, and the front end of the containing barrel is fixedly connected with a disc frame; according to the coffee powder freeze-drying device, uniform distribution and rapid sublimation of coffee liquid in the freeze-drying process are achieved, and the freeze-drying uniformity and quality of coffee powder are remarkably improved.

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.

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).

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

The application provides a cheese sauce and a preparation method and application thereof, and raw materials of the cheese sauce include, in parts by weight, 5-15 parts of a lipid product, 10-40 parts of whipped cream, 15-30 parts of raw dry cheese, 5-30 parts of pasteurized milk, 0-7 parts of white granulated sugar, 0-10 parts of egg white powder, 0.03-0.1 parts of a stabilizer, 0.5-1.5 parts of an emulsifier and 0.05-0.1 parts of a preservative. The cheese sauce and the preparation method thereof can balance the stability and applicability of the product shelf life through the selection of raw material formula, stabilizer, emulsifier and other ingredients and the optimization of the preparation process. Especially for the cheese sauce product that needs to be whipped, the cheese sauce product can be applied to the baking and tea drinking channels, can be used to make puff filling or be combined with tea, coffee and other drinks, and the product has a more fluffy taste and a certain stiffness after being whipped.