137results about "Coffee flavouring" patented technology

The present invention discloses a Kluyveromyces marxianus yeast strain, a method for fermenting rose-flavored coffee beans and the coffee beans. The Kluyveromyces marxianus yeast strain is selected as the fermentation strain. By obtaining and preserving microorganisms from sour meat, the green coffee beans are co-fermented with Damascus rose flowers, thereby endowing the coffee beans with a unique rose flavor. The green coffee beans are subjected to high-temperature sterilization and the rose petals are subjected to ultraviolet sterilization treatment; then inoculation is carried out using a fermentation strain with a specific concentration; then multiple fermentations are carried out in a constant temperature and humidity environment to fully integrate the rose aroma and coffee flavor. Through selective fermentation and precise control of the inoculation concentration, it is ensured that the flavor compounds generated during the fermentation process are consistent, achieving a stable flavor performance. The finally obtained rose-flavored coffee has a unique flavor, moderate acidity, good body, balanced sweetness, appropriate roasting degree and uniform particle size. Its moisture content and trace element content are precisely controlled, and the tasting score reaches 81.3 points.

The invention discloses kluyveromyces marxianus, a fermentation method of rose-flavored coffee beans and coffee beans, the kluyveromyces marxianus is selected as a fermentation strain, microorganisms are obtained from sour meat and preserved, and green coffee beans and rosa damascena are fermented together, so that the coffee beans are endowed with unique rose flavor. Performing high-temperature sterilization on the raw coffee beans and performing ultraviolet sterilization treatment on the rose petals; inoculating by using a fermentation strain with a specific concentration; and then fermenting for multiple times in a constant-temperature and constant-humidity environment, so that the rose fragrance and the coffee flavor are fully fused. Through selective fermentation and accurate control of inoculation concentration, flavor compounds generated in the fermentation process are ensured to be consistent, and stable flavor expression is realized. The finally obtained coffee with the rose flavor has unique flavor, moderate acidity, good mellowness, balanced sweetness, appropriate baking degree and uniform particle size, the moisture content and the trace element content of the coffee are accurately controlled, and the quality identification score reaches 81.3.

A composition for making a drink includes a coffee bean ingredient, an antacid ingredient, a polysaccharide ingredient having an extract from mushroom, and solid particles including the coffee bean ingredient, the antacid ingredient and the polysaccharide ingredient. The composition includes the coffee bean ingredient from 80 wt-% to 99 wt-% based on a total weight of the composition, the antacid ingredient from 0.5 wt-% to 10 wt-% based on the total weight of the composition, and the polysaccharide ingredient from 0.5 wt-% to 10 wt-% based on the total weight of the composition.

A method of processing used coffee grounds is provided. The method includes obtaining the used coffee grounds. The method also includes de-fatting the used coffee grounds. The method further includes flavoring the used coffee grounds. The method also includes texturizing the used coffee grounds. The method further includes aging the used coffee grounds. The method also includes grinding the used coffee grounds.

The present invention relates to a composition of a ready to mix drink with green coffee extract as the main component. The current embodiment of our present invention includes three types of composition to provide flavour difference. Namely, mocha coffee, roasted coffee and cappuccino coffee flavour. The main components of the composition include the following ingredients in all the variants namely green coffee extract (50%), pullulan, propylene glycol, maltodextrin, polyethylene oxide, glycerol, polysorbate 80, sorbitol, nuesilin UFL2. Di basic calcium phosphate anhydrous, with only the flavoring agent as the changeable component to the composition.

The present disclosure pertains to a composition for soil and plant improvement comprising potassium and / or ammonium salt of melanoidin extracted from roasted coffee, preferably from spent coffee grounds and methods for treating plants and / or soil with said compositions.

The present disclosure is directed to infused nut, seed, legume, grain or coffee husk compositions and methods of making the same. For example, the present disclosure is directed to methods of fortifying nuts, seeds, legumes, grains and / or coffee husks. In some embodiments, the methods include drying a nut, seed, legume, grain or coffee husk, and infusing the nut, seed, legume, grain or coffee husk with a medium comprising water and one or more supplements. In some embodiments, the one or more supplements include a collagen, collagen derivative, collagen booster, or collagen alternative.

Preparations and uses of a Lemna extract derived from duckweed are disclosed. These extracts comprise complex blends of volatile and non-volatile compounds, including aromatic compounds such as phenols, flavonoids, and certain terpenes. The extract may contain other constituents such as carbohydrates (e.g. pectin), proteins, fibers, vitamins, minerals, antioxidants, and fatty acids. The Lemna extract composition has properties that make it suitable as a food additive, odorless and flavorless (by itself but it has the ability to enhance other products properties). In an embodiment, when applied to food products (both beverages and solids), the extract effectively masks undesirable aftertastes, modulates and enhances flavors, and / or improves mouthfeel, thereby serving as an excellent food flavor modifier. Various Lemna extracts demonstrate unique functionalities, such as extending melting times, enhancing the quality of ice cream, and intensifying sweetness, further highlighting its versatility as a food modifier.

To provide a novel flavor enhancer. [Solution] A flavor enhancer containing one or more compounds selected from group A below as an active ingredient. A method for improving the flavor of a flavor-imparting composition, comprising the step of adding one or more compounds selected from group A below to the flavor-imparting composition. A method for improving the flavor of a consumer product, comprising the step of adding one or more compounds selected from group A below to the consumer product. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran

The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and / or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.

The utility model discloses natural coffee essence extraction equipment which comprises a coffee residue processing cavity and an essence extraction bin, the coffee residue processing cavity is erected above the essence extraction bin through a supporting table, a circulating filtering assembly is arranged in the coffee residue processing cavity, the circulating filtering assembly comprises a circulating pump, a flow guide plate and a coffee residue collecting assembly, and the flow guide plate is arranged in the circulating pump. The bottom of the coffee residue treatment cavity is further provided with two sets of discharging ports, valve bodies are arranged on the discharging ports, a heater is arranged at the bottom of the coffee residue treatment cavity, the coffee residue collection assembly comprises a transmission assembly and a filter screen, heating wires are evenly distributed on the inner wall of the essence extraction bin, and the transmission assembly comprises a base, a transmission motor, a threaded rod and a sliding block with a nut. The utility model belongs to the technical field of coffee extraction, and particularly relates to coffee essence which is characterized in that a coffee residue processing cavity is matched with a heater to boil coffee residues, a circulating pump is matched with a filter screen to recycle the coffee residues, a transmission assembly is arranged to conveniently take out the coffee residues, and an essence extraction bin is arranged to evaporate water or hang on a wall.

To provide a technique relating to a coffee beverage both improved in richness and lessened in unfavorable tastes.SOLUTION: A coffee beverage has the following values, when A is a ratio of caffeine concentration to chlorogenic acid concentration (caffeine concentration / chlorogenic acid concentration, B (ppb) is guaiacol concentration, and C (ppb) is 4-ethylguaiacol concentration, (i) 4.0 or more of A and (ii) 85-300 of B / A and / or 45-200 of C / A.SELECTED DRAWING: None

The utility model discloses a coffee residue purification device which comprises a rectification tank, a frame body is arranged above the rectification tank, a supporting rod is fixedly installed below the frame body, the lower end of the supporting rod is matched with the upper end of the rectification tank in a concave-convex mode, a grinding assembly is installed in the upper end of the frame body, and a grinding wheel is installed in the upper end of the frame body. The lower end of the frame body is fixedly connected with a filter cartridge; a bearing assembly is installed at the lower end of the filter cartridge in a threaded mode, a plurality of filter plates are fixedly installed in the filter cartridge at equal angles, a bottom plate is fixedly installed between the bottoms of the filter plates, a driving mechanism is installed at the upper end of the bottom plate, and meanwhile the driving mechanism is sleeved with an extrusion assembly; the driving mechanism is used for driving the extrusion assembly to rotate forwards and backwards. According to the coffee residue purification device, after coffee residues are finely ground through the grinding assembly, the coffee residues are efficiently filtered through the extrusion assembly, and the extraction effect of subsequent extraction equipment on the coffee residues is improved.

A process for preparing a liquid food product comprising obtaining an oat flour by milling peeled oat grain; mixing the oat flour with water to obtain mixture B; adding at least one glycosidase and heating to a maximum of 80° C., obtaining mixture C comprising a liquid portion containing particles in suspension and a precipitating portion; lowering the temperature of mixture C to a maximum of 30° C. and adding a combination of at least a protease, a deamidase and a transglutaminase to obtain mixture D; incubating mixture D; and separation of the liquid portion and the precipitating portion of mixture D; or separation of the liquid portion and the precipitating portion of mixture C; lowering the temperature of the liquid portion to a maximum of 2° C. and adding at least a protease, a deamidase and a transglutaminase to obtain liquid portion D; and incubating liquid portion D.

The invention relates to an adsorption system (10) for enriching flavorings, comprising at least one working chamber (12) in which at least one sorbent is arranged as a stationary phase and can be supplied with a flavoring-containing fluid as a mobile phase for the purpose of flavoring adsorption. The invention further relates to a method for operating such an adsorption system (10), a flavoring concentrate, and a beverage that is obtainable and / or obtained by mixing an at least partially dealcoholized beverage with such a flavoring concentrate.

The utility model discloses a natural coffee essence extraction device, including an electric heating plate, a boiling barrel; 3. a lifting frame, a fixed frame, a filtering and squeezing mechanism, a filtering component, a squeezing component and a lifting mechanism, wherein the filtering and squeezing mechanism includes a feed box, a connecting frame, a telescopic spring, a filter box, a transmission shaft, an impact motor, a transmission belt, an eccentric wheel, a motor support, a rotating motor, a telescopic hydraulic rod and a pressing plate, and the lifting mechanism includes a winding shaft, a lifting motor, a lifting belt and a boiling filter barrel. By turning on the impact motor, the eccentric wheel can be driven to intermittently impact, so that the filter box can automatically filter the coffee grounds to improve the efficiency of subsequent boiling; by turning on the telescopic hydraulic rod, the pressing plate can be driven to rise and fall, and by turning on the rotating motor, the angle of the pressing plate can be adjusted, so that the pressing plate can squeeze the coffee grounds after boiling in the boiling filter barrel to squeeze out the solution thoroughly; by turning on the lifting motor, the boiling filter barrel can be driven to automatically rise and fall, so that the coffee grounds can automatically enter and exit the boiling solution.

Coffee-like beverage compositions and methods of forming and using them that include an unfermented plant-based mixture combined with a fermented substrate and optionally one or more flavor additives. These methods and compositions may be based on identification of key flavor components of brewed coffee and the identification of alternative sources of those flavor components in more sustainable sources.

The invention relates to an adsorption system (10) for accumulating flavoring substances, comprising at least one working chamber (12) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavoring substance-containing fluid which can be conducted through the working chamber as a mobile phase for attaching flavoring substances, wherein the flavoring substance-containing fluid is a food item from the group of beer-containing staple and / or luxury food items, beer wort, hops, hop extract, malt water, malt beer, malt wort and brewery-specific ingredients and products and / or is obtained by means of a dealcoholizing device from an ethanol-containing food item from the group of beer-containing staple and / or luxury food items, wherein a ratio of an average cross-sectional thickness to the total length of the at least one working chamber (12) is at most 0.3. The invention also relates to a method for operating such an adsorption system (10), a flavoring substance concentrate and a deflavored permeate which can be and / or are obtained by means of such an adsorption system (10) and / or by means of such a method from a flavoring substance-containing fluid, as well as to a beer which can be or is obtained by mixing an at least partially dealcoholized and / or fermentation-halted beer having such a flavoring substance concentrate.

Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w / w %, and MCT is 5-10 w / w %. The beverage can be refrigerated and shelf-stable in a homogenous state for at least six months at 4, 20 and 30° C.

The present invention relates to a method for extracting coffee oil from spent coffee grounds, to compositions comprising coffee oil, obtained by or obtainable by such a method, and to cosmetic products comprising such a composition.

The invention provides a preparation method of a coffee composition and weight-losing application of the coffee composition, L-carnitine and resveratrol are subjected to microwave treatment, evaporation and drying treatment to obtain an L-carnitine and resveratrol eutectic solvent, the L-carnitine and resveratrol eutectic solvent is diluted with water to serve as an extracting agent to be mixed with coffee beans for coffee bean extraction, coffee condensation and coffee oil are obtained, and the weight-losing application of the coffee composition is achieved. And mixing the coffee gel, the coffee oil, the white kidney bean extract, the green tea extract and the like to form the coffee composition. By adopting the method, the polyphenol compounds and the coffee oil in the coffee beans can be rapidly and efficiently extracted, and the prepared coffee composition has good fat-reducing and weight-losing effects.

The application discloses a strain of cactus Hansenula spodoptera LM12 and application thereof in preparation of pineapple-flavored coffee, the cactus Hansenula spodoptera has a preservation number of CGMCC No.35856 in China General Microbiological Culture Collection Center, the cactus Hansenula spodoptera LM12 has low-temperature resistance, can be applied in preparation of pineapple-flavored coffee at low temperature, and the addition of the cactus Hansenula spodoptera LM12 can effectively promote the pineapple aroma to be integrated into coffee beans, and solves the problem of excessively high product acidity in preparation of the pineapple-flavored coffee, thereby providing a new technical scheme for producing high-quality, non-bad-flavor and aroma-outstanding pineapple-flavored coffee, and the application is suitable for industrialized production and market popularization and application.

The utility model provides a green coffee bean processing device which can enable formula liquid to be absorbed into green coffee beans. The green coffee bean processing device is provided with a heating and cooling mechanism. The heating and cooling mechanism is provided with an internal space, a heating device and a cooling device. The internal space is formed inside the heating and cooling mechanism and can accommodate green coffee beans. The heating device and the cooling device are arranged in the heating and cooling mechanism. The heating device can raise the temperature of the internal space, and the cooling device can lower the temperature of the internal space. When the temperature of the internal space rises, caffeine and chlorogenic acid can be discharged from the green coffee beans. When the temperature of the internal space is reduced, the formula liquid can be absorbed into the raw coffee beans, and then the raw coffee beans are dried to change the content of caffeine and chlorogenic acid in the raw coffee beans and the flavor of the raw coffee beans.

The present invention provides a freeze-dried dairy compositions and preparation thereof that melts in the mouth including about 1-10% w / w of at least one non-dairy beverage component, about 10-40% w / w of at least one high fat dairy beverage component, about 1-20% w / w of at least one thickening component, about 10-60% w / w of at least one sweetener, at least 1% w / w exogenous caffeine, and less than 5% w / w water.

The invention discloses a heat-resistant composite flavor coffee essence and a preparation method thereof. The preparation method comprises the following steps: firstly, mixing medium and deep baked coffee bean powder with a solvent compounded by propylene glycol and glycerol triacetate according to a specific mass ratio, and efficiently extracting flavor by utilizing an enzymolysis-ultrasonic synergistic technology; then carrying out gradient high-temperature strengthening treatment to activate the flavor precursor and promote the Maillard reaction; then, carrying out multi-stage purification and separation to obtain a clarified extract; and finally, carrying out molecular stabilization treatment in a low-temperature environment, and compounding the coffee essence base consisting of key components such as pyrazines, mercaptans and furans. Through the synergistic effect of a compound solvent, gradient temperature control and a low-temperature stabilization technology, efficient synergistic extraction of flavor components in a wide polarity range is realized, and the thermal stability of the essence is remarkably improved. The flavor retention rate of a coffee beverage prepared from the coffee essence is greater than or equal to 95% after the coffee beverage is treated at 120 DEG C for 15 minutes, and the aroma level is rich and harmonious.

The present invention relates to a process for the production of a liquid coffee extract product, the process comprising the steps of: a) subjecting roast and ground coffee to an extraction step to produce a high aromatic coffee extract and a low aromatic coffee extract; and b) combining the low aromatic coffee extract with the high aromatic coffee extract to form a liquid coffee extract product; wherein the method further comprises a step of raising the pH of the low aromatic coffee extract to no more than pH 5.5; and wherein the low aromatic coffee extract is maintained at a temperature of less than 110° C. before step b). The present invention also relates to a liquid coffee extract product comprising 4-O-caffeoyl-muco-γ-quinide in an amount of at least 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or at least 30 mg / kg dry matter of the coffee product after storage in chilled conditions for 6 months.

The invention relates to the field of food processing, and particularly discloses a preparation method for producing soluble coffee by taking herbal coffee beans as raw materials, which comprises the following steps: pretreating the raw materials; baking: putting the pretreated raw materials into baking equipment, and collecting a baking volatile gas phase in the process; crushing and tempering; collecting released volatile gas in the extraction process; concentrating: inputting an extracting solution obtained in the extraction step into a triple-effect evaporator; drying the concentrated solution to obtain soluble coffee powder; and combining and introducing into an aroma recovery subsystem, and sequentially performing condensation, absorption and vacuum concentration to obtain a spice concentrated solution. The technical scheme that volatile gas phases are synchronously collected and treated in the three procedures of baking, extraction and concentration is adopted, aroma substances released in the preparation process are captured and enriched into the spice concentrated solution, and the effects of reducing dissipation loss of volatile aroma components in the whole preparation process and achieving closed-loop utilization of the aroma substances are achieved.

The present invention relates primarily to a method for obtaining a volatile fraction from a juice and / or an alcohol-containing beverage, having or consisting of the following steps: (a) distilling a substance mixture from the juice and / or alcohol-containing beverage, wherein the distillation is carried out by a spinning cone column; (b) bringing the substance mixture from step (a) into contact with a sorbent to obtain a charged sorbent; and (c) bringing the charged sorbent from step (b) into contact with a liquid desorbent to obtain the volatile fraction, wherein desired constituents of the volatile fraction are concentrated in comparison to the juice and / or alcohol-containing beverage such that the addition of 0.1 mass % or less of the volatile fraction to an arbitrary food preparation results in a perceivable odour sensation and / or taste sensation in a test person.

The present invention relates to: coffee beans from which silverskin located in the center thereof is separated and removed, in which, by separating and removing silverskin located in the center of coffee beans, the unique taste, flavor and color of coffee can be maintained; and a method for manufacturing same. In addition, the expiration date of coffee beans can be increased by reducing rancidity and maintaining the natural freshness of the coffee beans. In addition, by removing silverskin located in the center of coffee beans, the extraction amount of coffee can be increased and the material costs of coffee beans can be reduced. In addition, the unique taste, flavor and color of coffee can be maintained by removing elements of coffee taste deterioration that may occur due to mixing of fiber, coffee oil, and the like.