242results 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.

A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

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.

This invention is directed to infusible and / or water soluble material in combination with aroma compounds. The aroma compounds may be carried by a carrier compound and added to a less than conventional amount of infusible and water soluble material to make a beverage precursor. Suitable to be used to make a good tasting beverage.

An improved system for providing an individually customized fresh brewed coffee beverage on demand by a consumer, in a wide range of variety and strength. Said brewing system for making relatively large quantities of fresh brewed coffee beverages (in particular, customized as to desired variety, body, character and / or strengths), as chosen by multiple individual consumers just prior to their consumption. Said system is easy to use by the consumer or other individual (e.g., restaurant wait staff) obtaining the customized beverage. Further, maintenance of the equipment requires only a small amount of personal attention by the owner / operator of the equipment.A general object of the present invention is to utilize “delayed dilution” of a concentrated extract to provide a beverage brewing system which immediately (upon customer selection) provides selective dilution (based on individual consumers selections) of a fresh-brewed coffee extract after the extract has been allowed to brew and held as an extract before dilution. It is also a general object of the present invention to utilize the undiluted extract to mix and dissolve other beverage compounds to make flavored coffees, cappuccinos, lattes, and the like. “Delayed mixing” and / or “delayed filtering” may also be utilized.

The present invention relates to a capsule comprising a core and at least one envelope comprising at least one film-forming polymer, characterized in that it exhibits a total solubilization time for its envelope of less than or equal to 85 s, according to a test A, preferably less than or equal to 80 s, more preferably less than or equal to 70 s.The invention also relates to the method of producing said capsule, and also to the products comprising said capsule, such as the food, pharmaceutical, oral hygiene or cosmetic products.

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 relates to non-segregating, non-agglomerated 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 includes 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.

Process, in order to impart to foodstuffs an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for imparting the aroma impression of fresh brewed or fresh ground coffee are produced in separate formulations and recombined for use in food stuffs or perfumery products.

A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and / or vomitoxin (DON, deoxynivalenol).

The present invention relates to a capsule comprising a core and at least one envelope comprising at least one film-forming polymer, characterized in that it exhibits a total solubilization time for its envelope of less than or equal to 85 s, according to a test A, preferably less than or equal to 80 s, more preferably less than or equal to 70 s.The invention also relates to the method of producing said capsule, and also to the products comprising said capsule, such as the food, pharmaceutical, oral hygiene or cosmetic products.

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 discloses a method for preparing coffee reaction flavor through Maillard reaction. The method is characterized by comprising the following steps: taking baked coffee powder, reducing sugar and complex amino acids as raw materials and water and propylene glycol as solvents to carry out Maillard reaction under heating condition to prepare the coffee reaction flavor, wherein the complex amino acids are at least four of lysine, arginine, glutamic acid, histidine, glycine and leucine. The method has the following beneficial effects: the gaps in preparation and application of the coffee reaction flavor at home and abroad are filled in and the problem of too high cost caused by only adding coffee extracts to the food and cigarettes is effectively solved at the same time.

The present invention refers to a process for extracting arabinogalactans from coffee comprising enzymatically hydrolysing whole or ground green or roasted coffee beans thereby obtaining an aqueous dispersion comprising partially hydrolysed coffee beans and arabinogalactans. Furthermore, the invention also encompasses products where the coffee derived arabinogalactans are used such as a glassy matix, pure soluble coffee and a beverage composition.

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.

A filter paper insert includes a filter paper shaped to define at least one side wall surrounding an inside space and an aromatic substance printed on an area of the filter paper.

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.

Processes for isolating bitter compounds for use in food and beverage products entailing contacting a bitter compound composition with an adsorbent to adsorb bitter compounds from the bitter compound composition, desorbing the bitter compounds from the adsorbent to obtain a bitter compound isolate, and adding the bitter compound isolate to a food or beverage product to enhance the flavor thereof.

The present invention relates to a flavour dispensing mechanism, for a coffee dispensing machine, and to a method of incorporating such mechanism into a coffee dispensing machine. The flavouring mechanism draws a metered amount of a flavouring liquid from one or more flavouring liquid source to a corresponding delivery tube by controllably actuating a flow regulating device, such as pump or valve, connected to the flavouring liquid source. A vent or a peristaltic pump is used to displace the flavouring liquid that may remain in the delivery tube following the delivery of the flavouring liquid to the coffee beverage and thus prevent unwanted dripping of flavouring liquid from the delivery tube post dispensing process.

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.

Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof (FIG. 3). It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and / or vomitoxin (DON, deoxynivalenol).