63results 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.

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 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.

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.

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.

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.

To provide a spray-dried coffee product and a production method thereof.SOLUTION: The present invention relates to a method of producing a coffee powder, the method comprising: a) providing an aqueous coffee extract comprising 30-55 wt.% of soluble coffee solids and 1-10 wt.% of oil, where the aqueous coffee extract consists of water and coffee-derived components; b) subjecting the aqueous coffee extract to a two-stage homogenization process to obtain a homogeneous coffee extract, where the first stage is conducted at 200-1000 bar and the second stage is conducted at 10-100 bar; and c) spray-drying the homogeneous coffee extract.SELECTED DRAWING: None

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.

The disclosure relates to methods of making coffee extracts via extracting under a controlled pressure (e.g., a pressure equal to or greater than a saturation vapor pressure) and washing the extract at a low temperature (e.g., less than about 50° F) to produce liquid coffee extract having a variety' of different flavors and colors. The liquid coffee extract can then be further processed to obtain a dried coffee extract or instant coffee. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

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.

The invention relates to the technical field of coffee processing, in particular to a method for improving the instant solubility of freeze-dried coffee powder in ice water. The method comprises the following steps: adding crushed coffee beans into water, and carrying out low-temperature extraction to obtain coffee liquid A; cooling the coffee liquid A to-5 DEG C to 0 DEG C, standing, and carrying out oil-water separation to obtain a water layer and an oil layer; collecting aroma components in the oil layer, and mixing the aroma components with the water layer to obtain coffee liquid C; freezing and drying the coffee liquid C to obtain freeze-dried coffee powder; the low-temperature extraction mode is stirring extraction or soaking extraction; the temperature of the low-temperature extraction is 0-30 DEG C. According to the method disclosed by the invention, the solubility of the prepared freeze-dried coffee powder in low-temperature water can be improved while coffee flavor substances are reserved, and the requirements of people on ice coffee at present are met.

A plant based allergen-free coffee creamer or whitener composition is described that includes components such as a) water; b) at least one sugar ingredient; c) at least one vegetal oil; d) acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and / or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight.