100results 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.

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.

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 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.

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.

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 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 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.

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 present invention provides a method for processing spent coffee grounds using supercritical fluid extraction. This method provides a solid lipidic extract, which presents wound healing, antibacterial and skin moisturizing properties, and a delipidated coffee powder that can be micronized into a very fine powder making it suitable for use as pigments in cosmetics, inks or paints.

The present invention addresses the problem of providing a novel technique for producing coffee from which an excellent coffee-derived flavor can be felt even when a milk-derived component is added to the coffee.　The present invention, which solves the above problem, is a method for producing coffee, the method comprising: an aroma condensate production step in which roasted and milled coffee beans are brought into contact with steam to produce steam that contains aroma components derived from the coffee beans, and the steam is cooled to 45°C or lower to produce an aroma condensate; and a mixing step in which the aroma condensate is mixed with a coffee extract that is produced by bringing roasted and milled coffee beans into contact with water, thereby producing the coffee.

The invention discloses a composition for inhibiting degradation of IV-type collagen and application of the composition. The composition comprises a green coffee extract and an olive fruit extract, wherein the green coffee extract is 100-300 parts by mass of the raw materials, and the olive fruit extract is 15-167 parts by mass of the raw materials. Compared with a single material, the composition disclosed by the invention has a remarkable synergistic effect on inhibiting degradation of the IV-type collagen.

A coffee beverage having, regardless of a liquid temperature of the beverage, reduced bitterness and little aftertaste is provided. The content of guaiacol and the content of furfuryl methyl sulfide in the beverage are adjusted to specific ranges.

The present invention primarily relates to a process for obtaining a volatile fraction from a juice and / or an alcohol-containing beverage and / or a purée, wherein the juice or the alcohol-containing beverage or the purée contains ethanol, comprising or comprising the following steps: (a) distillation of a mixture of substances from the juice and / or the alcohol-containing beverage and / or the purée, wherein the distillation is carried out by a centrifugal cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent;and (c) bringing the loaded sorbent from step (b) into contact with a liquid desorbene to obtain the volatile fraction, wherein desired constituents of the volatile fraction are concentrated in such a way compared to the juice and / or alcohol-containing beverage and / or purée that the ratio of the ethanol contained in the volatile fraction to the sum of flavorings V(E / A) is 0.005 to 1000, preferably 0.1 to 20, and that an addition of 0.1 wt% or less of the volatile fraction to any food preparation produces a perceptible odor and / or taste sensation in a test subject.

Disclosed herein is a process of extracting coffee oil from a coffee-based feedstock by using an extraction solvent, where a mixture of the coffee-based feedstock and the extraction solvent is kept under mechanical or magnetic agitation for at least 30 minutes, and subsequently, a liquid phase including the extraction solvent is separated and the extraction solvent is removed from the liquid phase, to obtain the coffee oil. The extraction solvent can be an ester solvent. Also disclosed herein is a coffee oil obtained by the aforementioned process.

The present invention addresses the problem of providing a coffee beverage in which aggregation of coffee oil is suppressed. The present invention relates to an enzyme agent for suppressing aggregation of coffee oil, the enzyme agent containing a lipase derived from the genus Candida. The present invention also relates to a processed coffee and a method for producing a processed coffee, comprising allowing an enzyme agent to act on coffee.

The present invention addresses the problem of providing a coffee beverage in which aggregation of coffee oil can be suppressed. The present invention relates to an enzyme preparation for inhibiting the agglutination of coffee oil, comprising a lipase from the genus Candida. In addition, the present invention relates to a method for producing processed coffee, comprising the action of an enzyme preparation on coffee.