240results about "Coffee flavouring" patented technology

The present invention relates to non-segregating flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding processes for making such compositions. The flavored coffee compositions herein are characterized as having a roast and ground, an instant coffee component, or mixtures thereof. The roast and ground coffee component will have a moisture level in the range of from about 1% to about 15%, a particle density in the range of from about 0.1 g/cc to about 0.45 g/cc, and a mean particle size distribution in the range of from about 400 microns to about 1300 microns. The instant coffee components used herein will have a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, a mean particle size distribution in the range of from about 250 microns to about 2360 microns, and a moisture level in the range of from about 1% to about 4.5%. The flavored coffee composition further contains a flavoring component with a moisture level in the range of from about 1% to about 7%, a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, and a mean particle size distribution in the range of from about 5 microns to about 150 microns. The ratio of coffee component particle size to flavor component particle size is in the range of from about 100:1 to about 5:1.

The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through a pumping system, preferably including a peristaltic pump, mixed together, and optionally diluted with another liquid, such as water, to provide a consumable beverage. In addition, the device of the present invention can dispense liquids or concentrates having different viscosities, such that they are mixed together in the proper ratio.

The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed.

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.

An improved modular flavor dispenser for dispensing a plurality of different flavors is shown and described. One disclosed modular flavor dispenser includes a controller that is linked to a coordinator or interface with a controller associated with the food or beverage dispenser. For example, an automated coffee machine may include its own controller. The controller of the coffee machine communicates with the coordinator or interface of the modular flavor dispenser which, in turn, communicates with the motor control board or controller of the flavor dispenser. The flavor coordinator board may have a memory with a plurality of recipes stored therein or that information may be communicated from the controller of the coffee machine. The flavor coordinator board is linked to the motor control board which, in turn, is linked in parallel with the plurality of pumps used to dispense the variety of flavors. In the example of gourmet coffee, four or more pumps may be used: vanilla, hazelnut, cinnamon, caramel, chocolate as well as other flavors. Improved techniques for pumping chocolate syrup are also disclosed that involve the use of nutating piston-type pumps.

The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.

The invention relates to medlar coffee, which is prepared by mixing the following raw materials by weight ratio: 5-25 percent of medlar extract, 20-30 percent of instant coffee powder, 5-15 percent of white sugar and 40-50 percent of non-dairy creamer. The medlar coffee has the characteristics of delicate mouthfeel, smoothness, mellowness and rich and balancing nutrition and can effectively improve the life quality of people.

The invention relates to a method for making a coffee composition, the method comprising separating coffee beans from the pulp and husk of a coffee cherry, roasting the coffee beans, and adding dried pulp and/or husk of the coffee cherry to the roasted coffee beans. The invention also relates to a coffee composition comprising roasted coffee beans and pulp of a coffee cherry and/or husk of a coffee cherry. The invention further relates to a coffee beverage comprising a coffee composition of the invention, and to the use of pulp and/or husk of a coffee cherry to modify the taste of a coffee composition made of coffee beans.

A method of making coffee is provided. After a cold-brewed coffee is extracted from coffee beans, nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee. Therefore, the nitrogen-charged coffee may keep a rich density of foam and a flavor.

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.

Processes for isolating bitter quinides for use in food and beverage products entailing contacting a bitter quinide solution with an adsorbent to adsorb bitter quinides from the bitter quinide solution, desorbing the bitter quinides from the adsorbent to obtain a bitter quinide isolate, and adding the bitter quinide isolate to a food or beverage product to enhance the flavor thereof. A bitter quinide isolate made up of at least one of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-γ-quinide, 5-O-caffeoyl-epi-δ-quinide, 5-O-caffeoyl-muco-γ-quinide, 3-O-feruloyl-γ-quinide, 4-O-feruloyl-γ-quinide, 3,4-O-dicaffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, 3,5-O-dicaffeoyl-epi-δ-quinide, 4,5-O-dicaffeoyl-muco-γ-quinide, 5-O-feruloyl-muco-γ-quinide, 4-O-feruloyl-muco-γ-quinide, 5-O-feruloyl-epi-δ-quinide, quinide esterified with one or more of caffeic acid, ferulic acid, p-courmaric acid, 2,4-dimethoxycinnamic acid and mixtures thereof.

A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.

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.