41results about "Coffee flavouring" patented technology

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 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.

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 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.

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 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.

To provide an oral composition in which an unpleasant acid taste of chlorogenic acid is suppressed.SOLUTION: An oral composition contains the following components (A) and (B): (A) chlorogenic acid and (B) vanillin, where a mass ratio (A) / (B) of the component (A) and the component (B) is 0.005-0.35.SELECTED DRAWING: None

A technique for effectively imparting initial taste type "kokumi" to a food or drink is provided. By using a γ-glutamyl peptide, such as γ-Glu-Val-Gly, in combination with L-tartaric acid or adipic acid, initial taste type "kokumi" is imparted to a food or drink.

The invention discloses a pump stroke circulating scenting device and a using method, the pump stroke circulating scenting device comprises a support, and is characterized in that a first sealed cabin and a second sealed cabin are arranged in the support, the interiors of the first sealed cabin and the second sealed cabin are rotationally connected with material turning mechanisms, and a first machine shell is arranged at the lower end in the support; a vortex impeller is rotationally connected into the first machine shell, a first air pump is arranged in the support, a first guide pipe is connected between the first air pump and the first machine shell, the lower end of the first sealing bin communicates with a flow dividing air inlet pipe, a second guide pipe communicates between the first air pump and the flow dividing air inlet pipe, and the first machine shell communicates with a third guide pipe. A flow speed slowing-down mechanism is arranged in the support, and a condensation mechanism is arranged in the support. According to the method, waste of flower fragrance substances can be reduced, the coffee beans and the flower fragrance substances can be fully mixed, the flower fragrance richness and durability are improved, and in the scenting process, moisture generated by fresh flowers is prevented from affecting the flavor of the roasted coffee beans.

To provide an oral composition in which the unpleasant sour taste of chlorogenic acids is suppressed. [Solution] The following components (A) and (B); (A) Chlorogenic acids, and (B) Vanillin It contains such that the mass ratio of component (A) to component (B) (A) / (B) is 0.005 to 0.35. Oral composition.

A method for preparing coffee concentrate is provided. The method includes: grinding coffee beans to obtain ground coffee beans, adding the ground coffee beans into water and then performing ultrasonic extraction to obtain a first mixture, and filtering the first mixture to obtain coffee extract and coffee grounds; adding the coffee grounds into ethanol solution for extraction, and then removing ethanol by vacuum concentration to obtain coffee oil; uniformly mixing the coffee oil and the coffee extract at room temperature to obtain a second mixture, and cooling and standing the second mixture to obtain a coffee oil layer and a coffee liquid layer; and concentrating the coffee liquid layer to obtain concentrated coffee liquid layer, and uniformly mixing the concentrated coffee liquid layer with the coffee oil layer to thereby obtain the coffee concentrate.

A flavor composition is provided. The flavor compositions comprise one or more sebacate compounds and one or more flavor ingredients. The one or more sebacic acid ester compounds are selected from the group consisting of (4E, 8E) sebacic acid ethyl esters, (4Z, 8E) sebacic acid ethyl esters, (4E, 8Z) sebacic acid ethyl esters, (4Z, 8Z) sebacic acid ethyl esters, and combinations thereof.

The present invention provides a method for producing an animal and plant extract, which comprises the following steps (A)-(D): step (A): a step for obtaining a distillate by subjecting an animal and plant raw material to steam distillation; step (B): a step for adjusting the pH of the distillate obtained in step (A) to 8.0 or more; step (C): a step for freezing the distillate having a pH of 8.0 or more obtained in step (B); step (D): a step for thawing the distillate that has been frozen in step (C). According to the present invention, the animal and plant extract obtained by the production method is added to the food and beverage, such that the food and beverage can be endowed with a unique fragrance. In particular, by adding a small amount of the green tea extract obtained by the production method of the present invention to a green tea beverage, it is possible to provide a tea beverage having a soft and strong green fragrance that freshly brewed tea has.

To provide a beverage composition that achieves reduction in an acrid taste derived from chlorogenic acids.SOLUTION: A beverage composition contains the following components (A) and (B): (A) chlorogenic acids 0.008-2 mass%, and (B) 4-vinylguaiacol, with the mass ratio [(B) / (A)] between the component (A) and component (B) of 5×10-7 or more and 2×10-1 or less.SELECTED DRAWING: None

The present disclosure relates to sweetened fibers, compositions thereof, and products comprising the sweetened fiber of the present disclosure, and uses thereof. The present disclosure also relates to methods of preparing the sweetened fibers of the present disclosure.

A beverage composition may include a polysaccharide decomposition product, vegetable oil / fat, and an alkali metal element. The content of the polysaccharide decomposition product may be 1.0 wt. % or more. The beverage composition may contain 0.005-0.2 parts by weight of an alkali metal element with respect to 1 part by weight of the polysaccharide decomposition product; 0.0008 parts by weight to 0.030 parts by weight, inclusive, of magnesium with respect to 1 part by weight of the polysaccharide decomposition product; and does not contain any animal-derived raw material or contains some at no more than 0.5 wt. % or less.

The invention discloses a method for fermenting coffee beans with sweet-scented osmanthus flavor through mixed bacteria. The fermentation strains comprise lactobacillus reuteri AV-47 (CGMCC No.34748) and kluyveromyces marxianus CI-06 (CGMCC No.30564), the lactobacillus reuteri AV-47 and the kluyveromyces marxianus CI-06 are used for synergistically fermenting and producing the coffee beans with the osmanthus fragrans flavor in a sequential inoculation mode, and the method specifically comprises the following steps: firstly, inoculating a lactobacillus reuteri suspension (9logCFU / ml, 0.5 ml / 1kg of raw beans) and osmanthus fragrans pollen (3% of the mass of the raw beans) into sterile water, the preparation method comprises the following steps: fermenting at the temperature of 28 DEG C for 24 hours to obtain fermentation liquor, adding green coffee beans and inoculating kluyveromyces marxianus suspension (9logCFU / ml, 0.5 ml / 1kg of green beans) into the fermentation liquor, continuously fermenting at the temperature of 28 DEG C for 24 hours, cleaning and baking to obtain the flavored coffee which has obvious soft sweet osmanthus flavor, proper taste and no separation feeling.

The invention relates to a composition based on coffee and tea, the composition comprising the following components: A1) roasted coffee in the form of solid particles or an aqueous solution; or A2) an extract of roasted coffee in the form of powder agglomerates; B) tea leaves in the form of solid particles or an extract of tea leaves in the form of a powder or an aqueous solution. The proportion by weight of component B in the composition, disregarding any water content, is: C1) 0.5% to 3.5%, preferably 1.0% to 2.5%, relative to component A1; or C2) 5% to 30%, preferably 9% to 21%, relative to component A2.

The present invention provides a method for processing a beverage source extract, comprising: a. filtering a beverage source extract to obtain a beverage source extract retentate and a beverage source extract permeate; b. increasing the pH of the beverage source extract retentate to provide a treated beverage source extract retentate; and c. combining the treated beverage source extract retentate with the beverage source extract permeate to produce a recombined beverage source extract.

The present invention relates to methods of producing a coffee drink based on in vitro coffee plant cell biomass. The methods include cultivating an in vitro coffee plant cell biomass optionally in the presence of at least one microorganism, wherein the biomass comprises somatic embryos, as well as drying, roasting and brewing the biomass to create the coffee drink. Coffee drinks based on in vitro coffee plant cell biomass comprising somatic embryos are also provided.

A natural plant and animal extract using a water vapor distillation method in the past can give a natural feeling to a food and beverage, but is not sufficient in giving a unique aroma or giving a strong aroma with a small amount of addition. The present invention provides a method for producing a plant and animal extract including the following processes (A) to (D): process (A): a process of subjecting a plant and animal material to water vapor distillation to obtain a distillate; process (B): a process of making the pH of the distillate obtained in the process (A) 8.0 or higher; process (C): a process of freezing the distillate having a pH of 8.0 or higher obtained in the process (B); and process (D): a process of thawing the distillate frozen in the process (C). By incorporating the plant and animal extract obtained by the production method of the present invention in a food and beverage, a unique aroma can be given to the food and beverage. In particular, by adding a small amount of the green tea extract obtained by the production method of the present invention to a green tea beverage, a tea beverage having a soft and rich green aroma of a freshly brewed tea can be provided.

Method for roasting coffee beans (1) using a roasting device (2) comprising the steps - Spraying a predefined quantity (5) of coffee beans (1) limited by the batch size of a roasting drum (7) of the roasting device (2) with tempered water (6), with a water temperature of 25-35 °C; - Filling the coffee beans (1) within an intake time of 40 - 50 seconds into the roasting drum (7) of the roasting device (2) which is heated to 150 °C - 195°C; - first roasting of the coffee beans (1) within a first roasting period of 9-12 minutes to a first roasting temperature of 110 °C - 135 °C; - second roasting of the coffee beans (1) within a second roasting period of 11-14 minutes, during which the temperature is raised to a second roasting temperature of 140 °C - 160 °C and the coffee beans (1) experience a first crack; - third roasting of the coffee beans (1) within a third roasting period, where the temperature is raised to a third roasting temperature of 170 °C - 190 °C; - Omission of the coffee beans (1) after the third roasting and - Cooling the coffee beans (1) to a bean temperature of 25 °C within a cooling time of 10-14 minutes.

The invention belongs to the technical field of food processing, and particularly relates to a high-aroma-retaining coffee extract as well as a preparation method and application thereof. The preparation method comprises the following steps that baked coffee raw materials are subjected to supercritical extraction in supercritical fluid and entrainer to obtain extract liquor, the supercritical fluid comprises carbon dioxide, and the entrainer comprises ethyl alcohol; and carrying out secondary separation on the extraction liquid to obtain the coffee extract. According to the invention, a supercritical fluid extraction method is adopted, so that the damage to heat-sensitive aroma components is avoided, and the complex, fine and vivid natural aroma profile generated after coffee baking is completely reserved; meanwhile, ethanol is adopted as a polar entrainer, so that the dissolving capacity and selectivity of the supercritical fluid CO to polar aroma substances are greatly enhanced, and co-extraction of a large amount of non-aroma grease is avoided.