601results about "Roasted coffee treatment" patented technology

An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used repeatedly in a sterilizing process.The object can be achieved by the bactericide (or the fungicide) comprising a polar solvent extract of leaves of eucalyptus plants and chitosan. The polar solvent is preferably chosen from the group consisting of lower alcohols and glycols.

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 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 method of processing roasted coffee to improve the retention of carbon dioxide and aromatics liberated from the roasted coffee. The method involves preparing one or more containers for receiving coffee. The containers are purged of contained air through flushing with an inert gas. Roasted coffee is transported and delivered to a grinding circuit where it is ground directly into a container filling apparatus. The container filling filling apparatus delivers the ground coffee directly into the purged containers after which the containers are sealed to maximize the retention of carbon dioxide and aromatics liberated from the roasted coffee and to minimize contact of the ground roasted coffee with the air.

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.

The invention belongs to obesity preventing and treating, intestine moistening, bowel relaxing, yin nourishing, yang invigorating, qi moving and spirit raising coffee, and especially relates to a weight reducing and spirit raising coffee and a making method thereof. Raw materials used in the invention comprise a coffee source and a nutrient source, and also comprise auxiliary raw materials and drinking water, and the raw materials are prepared by weight. The making method comprises the following steps: respectively carrying out drying, baking and crushing technologies on coffee cherries or coffee beans to prepare the raw material coffee source; and randomly selecting one or more substances from eatable traditional Chinese medicinal materials, respectively carrying out washing, dehydrating, drying, baking and crushing technologies to prepare granular or powdery materials, mixing the granular or powdery materials according to a certain weight part ratio to prepare the raw material nutrient source, mixing the prepared raw material coffee source with the nutrient source according to a certain weight part ratio, disinfecting, packaging, and leaving the factory. All raw materials are natural foods and medicinal and eatable plants, the weight reducing and spirit raising coffee has the advantages of scientific proportioning, obvious weight reducing, yang invigorating and spirit raising effects, no side effects after long term eating, and drinking convenience.

The present invention describes compositions and methods containing water-dispersible phytosterol esters useful in the reduction of serum cholesterol when consumed as part of a heart healthy diet. The compositions and methods can be used to incorporate phytosterol esters into aqueous based dry foods and beverages that are extracted or reconstituted with hot water. The composition comprises a mixture of phytosterol esters, a surfactant and optionally an oil soluble antioxidant and needs no prior emulsification, homogenization or drying to render the phytosterol esters water dispersible in the recommended food applications.

A process for encapsulating a solid food particle with a liquid encapsulating material comprising the steps of metering and encapsulation mixture (20) into a flow restrictor (14) concurrently a gas stream is introduced at inlet (22) into the flow restrictor there by atomizing the liquid encapsulating material and creating a turbulent flow zone at the outlet of the flow restrictor (14). Concomitant with metering the encapsulating material with the gas stream, solid food particulate (30) is introduced via hopper (28) to the turbulent zone at the outlet of the flow restrictor (14) wherein the solid food particles are encapsulating by the atomized encapsulating material, the encapsulated food particle inhibits environmental volatiles from diffusing into the food product while preventing oxidation of the food.

The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by mildly abrading the nut while contacting it with an edible film forming agent.

The invention provides a self-blended beverage composition. The self-blended beverage composition comprises a blending assembly and aqueous-based liquid, wherein the blending assembly and the aqueous-based liquid are respectively and independently packed and stored in the same packing box, packing bag or packing bottle at the same time, or fixed in a sticking manner, fixed by a label, or fixed together by a packing kit; and the ratio by weight of the aqueous-based liquid to the blending assembly is 2 to 1, and the aqueous-based liquid comprises water or liquid of which the water content is greater than 65%. The invention further provides a dual-blended beverage composition comprising a blending assembly A, a blending assembly B and the aqueous-based liquid. The self-blended beverage composition disclosed by the invention effectively solves the problems that a conventional beverage is poor in stability and freshness caused by storage after dilution with water, and the stability and thesafety of products are greatly improved. In addition, the consumers participate in the making process of the beverage, food and drink mood is optimized, selectivity for appropriately adding the blending assembly according to requirements of people can be provided for consumers, and requirements for individual beverages are met.

The invention relates to a method for producing an extract containing xanthohumol (XN), which is obtained from toasted cereal products, cereal malt, coffee or cocoa. The XN-content in said extract is in the region of 10 mg/kg-2 g/kg xanthohumol. The use of XN-toasted extracts enables the XN-content of foodstuffs and pharmaceutical products to be increased in a natural manner.

A coffee product comprises (i) a first portion consisting of unroasted coffee, in an amount of from 1 to 90% by weight based on the total weight of the ground coffee composition, and (ii) a second portion consisting of ground coffee which has been roasted to a higher degree of roast than said first portion, in an amount of from 99 to 10% by weight based on the total weight of the ground coffee composition in a weight ratio of (i) to (ii) is from 10:90 to 80:20 wherein the coffee product comprises at least 4 g of chlorogenic acids per 100 g of product.

The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee tablet also has a closed surface pore structure and an internal pore structure wherein a majority of the pores in the pore structure are interconnected and have a size of between 5 and 50 micrometers. The coffee tablet can also include a coating of a coffee, a flavorant, a colorant or an aroma. The coffee tablet is packaged in an environment of an aroma to form a product that exhibits fresh and strong flavor and aroma characteristics when a beverage is prepared from the tablet even after long term storage of the tablet.

Coated food products fortified with a polyunsaturated fatty acid, including sweetened food products, and methods for their preparation are provided.

The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.

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 shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.

Disclosed are nutritional energy drinks and supplements. Also disclosed are methods of making nutritional drinks. The drinks provide energy to the body by refueling the body's fuel tank. The drinks comprise a core formula, to which additional ingredients are added to make a energy, performance or diet enhancing formula. The drinks may be prepared as a tea or a ready made drink.

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 shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.

The invention provides a curcumin composite particle and a preparation method and application thereof. In particular, the curcumin composite particle comprises component (a) curcumin, component (b) prolamin and component (c) casein or caseinate or casein derivative. The component (a) and the component (b) are in a mixed state and wrapped by the component (c). The curcumin composite particle can remarkably improve the water solubleness, bioavailability and stability of the curcumin, and has good application prospects in the field of functional food and medicine.