342results about "Roasted coffee treatment" patented technology

The use and composition of a postbiotic of Lactobacillus paracasei ET-22, and the use of a lysate derived from Lactobacillus paracasei ET-22 in freshening breath and / or alleviating or inhibiting halitosis. The lysate is derived from heat-inactivated bacterial cells of Lactobacillus paracasei ET-22, the lysate at least comprises 2-hydroxy-3-phenylpropionic acid, NAD and a polypeptide, and the polypeptide has a structure as represented by formula 1. The postbiotic of and the lysate derived from Lactobacillus paracasei ET-22 can significantly reduce the contents of breath volatile sulfur compounds (VSCs) and salivary volatile organic compounds (VOCs) in the oral cavity, reduce the contents of characteristic flavor compounds, such as indoles, propionic acid and hexanoic acid, and can alter the oral microflora and inhibit the growth of oral biofilms and pathogenic bacteria, thus having the effects of freshening breath and alleviating or inhibiting halitosis.

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 invention relates to the technical field of preparation of solid beverages, discloses a preparation method of a ketogenic solid beverage, and provides active high-protein cream powder, protein is modified through hydroxypropyl distarch sodium phosphate under the action of thermal induction and is covalently grafted with fructo-oligosaccharide, a structure with relatively high stability is formed after grafting, and the ketogenic solid beverage is prepared. And protein molecules are not easy to gather together. According to the present invention, the nutrition level of the product is further enriched, the absorption of the nutrition of each component by the human body is easily achieved, the malnutrition problem caused by the ketogenic diet is avoided, the unpleasant taste caused by the addition of fat and protein is avoided through the reasonable matching of the components, and the brewing property of the solid beverage is improved through the improvement of the active high-protein cream powder; the obtained ketogenic solid beverage has the characteristics of balanced nutrition, good flavor, stable property and easiness in storage.

The invention belongs to the technical field of food, and particularly relates to a method for preparing coffee mate from brewer's grains. According to the method, the brewer's grains are crushed and then subjected to alkali cooking, then high-pressure homogenization treatment is combined, protein in the brewer's grains is released, the brewer's grain protein can be adsorbed on an oil-water interface, a stable emulsion is formed, and the purpose of preparing the coffee mate from the brewer's grains is achieved. Meanwhile, the brewer's grain contains various nutritional ingredients and health-care ingredients, and when the brewer's grain is used as a coffee mate, the nutritional value of coffee is increased, the flavor of the coffee is improved, and a certain health-care effect can be achieved. Results of the embodiment show that after the coffee mate prepared by the method provided by the invention is added into coffee, the coffee mate is closest to a commercially available Nestle coffee mate in chromaticity, appearance and particle size distribution, and the coffee mate has application potential.

A roasting system is provided in a form factor of a countertop roasting device including a blower and a roasting assembly in fluid communication with the blower. The roasting assembly receives air from the blower with a heating element of the roasting assembly producing a heated air stream fed through the roasting assembly. An agitator in the roasting assembly agitates the food product. A food product is received in a container of the roasting assembly, with the heated air stream roasting the food product. The system includes a plurality of sensors and a controller that adjusts operating characteristics of the system based on whether a shell of the food product has cracked during roasting, as determined with the microphone. A waste product from the food product is separated during roasting and collected in a waste collection assembly with a spray bar assisting with smoke suppression.

A dispenser of coffee in solid form comprises:-a storage volume (10). to contain coffee beans (CB),-a dosing arrangement (11), set downstream an outlet (40a) of the storage volume (10) and prearranged for releasing dosed amounts of coffee beans (CB) from the storage volume (10),-a dispensing mouth (12), set downstream an outlet (11a) of the dosing arrangement (11),-a cooling arrangement, configured for cooling the coffee beans (CB) contained in the storage volume (10). The storage volume (10) comprises an inner container (40), for receiving and storing the coffee beans (CB), and the cooling arrangement comprises a first outer casing (41) which surrounds at least partially the inner container (40), at least part of a first gap (42) being defined between the inner container (40) and the first outer casing (41), the cooling arrangement further including a cooling device (20) of the first gap (42).

The present invention relates to the use of protein deamidase in obtaining plant-based ready-to-drink coffee or tea beverages with improved stability, in particular improved storage stability.

The invention relates to a method for coating a compacted powder cake, in particular for producing a capsule containing beverage powder. The method comprises the following steps: a) providing a compacted powder cake made of a powder containing at least one polysaccharide, b) providing a coating solution made of at least one polysaccharide for coating the compacted powder cake, c) applying the highly viscous coating solution to the compacted powder cake, and d) drying the coated compacted powder cake. The coating solution has a viscosity of between at least 400 mPas and at most 4000 mPas, preferably between 600 and 2500 mPas and particularly preferably between 800 and 1500 mPas, measured using a rheometer. The invention also relates to a capsule for preparing beverages.

To provide versatile milk powders which have a natural flavor and less limitation in application as food raw materials.SOLUTION: Provided are milk powders in which the amino acid content is any one of the following (1) to (4): (1) containing 400 μg or more and 720 μg or less of glutamic acid per 1 g of the milk powders; (2) containing 40 μg or more and 70 μg or less of aspartic acid per 1 g of the milk powders; (3) containing 16 μg or more and 90 μg or less of tyrosine per 1 g of the milk powders; and (4) containing glutamic acid, aspartic acid, and tyrosine, wherein the total amount of the three is 456 μg or more and 880 μg or less per 1 g of the milk powders.SELECTED DRAWING: None

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.

The present invention relates to the use of a protein deamidase for obtaining a plant-based ready-to-drink coffee or tea beverage with improved stability, in particular improved storage stability.

The invention relates to a method for coating a powder pellet, in particular for producing a capsule containing beverage powder. The method comprises the following steps: a) providing a powder pellet made from a powder containing at least one polysaccharide, b) providing a coating solution made from at least one polysaccharide for coating the powder pellet, c) applying the highly viscous coating solution to the powder pellet, d) drying the coated powder pellet. The coating solution has a viscosity between at least 400 mPas and at most 4000 mPas, preferably between 600 and 2500 mPas, and particularly preferably between 800 and 1500 mPas, as measured by a rheometer. The invention also relates to a capsule for beverage preparation.

The present invention relates to a method for producing a capsule with a coating for preparing a beverage by introducing water, the method comprising the steps of: (i) providing a molded body of a beverage powder or a mixture of beverage powders having a coated or uncoated surface; (ii) contacting at least a portion of the surface of the shaped body, preferably the entire surface, with at least one polysaccharide, at least one crosslinker, and at least one polyol to form a layer; (iii) drying the layer. The layers formed in ii) and iii) are adjusted with a swelling degree of 20% to 900%, preferably 60% to 850%, most preferably 100% to 800% and / or the capsules swell upon contact with water by 0.3% to 6%, preferably 0.5% to 5.5%, most preferably 1.0% to 4.0%.

Aspects described herein relate to improvements in beverage machines and methods of brewing beverages therein. In accordance with some embodiments, a beverage consumable includes one or more through-holes configured to encode information. The beverage machine may include a light source configured to pass light through a through-hole of a beverage consumable. The beverage machine may include a detector to detect a pattern of light passing through the through-hole of the beverage consumable. Information, such as, but not limited to, beverage consumable types and brewing parameters, may be encoded through the through-hole of the beverage consumable. In some embodiments, the beverage consumable may be in the form of a compacted beverage tablet without the need for packaging to maintain its shape.

The invention discloses a decolorized chlorella protein, a preparation method thereof and application of the decolorized chlorella protein in preparation of foaming liquid, and relates to the technical field of biology. The preparation method comprises the following steps: extracting and decolorizing chlorella protein of chlorella pyrenoidosa, and drying to obtain the decolorized chlorella protein. According to the invention, an efficient chlorella protein extraction technology suitable for industrial production is established; the chlorella protein is treated by adopting an ethanol decolorizing method, the influence of two decolorizing methods and different decolorizing times on the decolorizing effect, the protein structure and the physicochemical property is systematically evaluated, the decolorized chlorella protein foaming liquid is prepared and represented, and the application effect of the decolorized chlorella protein foaming liquid in the foamed coffee is verified. Results show that the decolorized chlorella protein provided by the invention has excellent foaming characteristic, has the advantages of high protein purity and high sensory acceptance, and provides important technical support for efficient extraction of chlorella protein and widening of application range of chlorella.

The invention discloses a preparation method of flavor-optimized cold-extracted coffee, and relates to the technical field of coffee beverage processing. In order to solve the problems of lack of flavor oriented optimization, extensive process control and poor product flavor stability in existing cold extraction coffee, the invention provides a cold extraction coffee preparation path based on raw material characteristic regulation and extraction process collaborative optimization. According to the method, key parameters such as raw coffee bean pretreatment, baking degree, grinding particle size, water-powder ratio, extraction time and the like are comprehensively considered, and characteristic expression of low bitterness, rich flavor level and lasting aftertaste of the cold-extracted coffee is realized through experimental optimization. The prepared cold-extracted coffee product better conforms to flavor preference of target consumer groups, has higher flavor stability and repeatability, and is suitable for development and application of instant coffee and special coffee products.

The invention discloses a preparation and processing method of coconut-based metagen coffee, and belongs to the field of coffee processing. Coconut water is fermented by lactobacillus plantarum HNU531, a drying aid beta-cyclodextrin is added, and freeze drying is performed to prepare the coconut-based metagen, and the coconut-based metagen has good solubility. By additionally adding the coconut-based metagen into the instant coffee, the contents of gallic acid, isomaltose, trehalose and the like which are beneficial to a human body in the coffee can be increased. The sour taste and bitter taste of the coffee can be reduced, and the quality of the coffee is improved.

The present invention relates to a system for delivering ground coffee. The system comprises a container (13, 14) for containing roasted coffee beans, a dosing device (60, 70) for discharging the beans contained in the container, and a grinder (30) for receiving the beans delivered by the dosing device, which grinds the beans and then delivers the ground beans, and which moves to different grinding positions for different degrees of grinding. The dosing device is arranged between the container and the grinder so that it can function as a holding element to hold the beans inside the container. The system further comprises a control unit (91) for controlling the dosing device and the grinder, which controls the dosing device to deliver a specific amount of beans to the grinder, and controls the grinder to grind a specific amount of beans, thereby discharging the ground beans until the grinder runs out of beans, so that the grinder can then move to a different grinding position.

The invention provides a coffee - plant cell culture composition comprising a) roasted and ground coffee and b) a composition comprising plant cell culture grown in vitro, optionally in a form of a powder. In some embodiments, the coffee - plant cell culture composition is in a pod or container and may be used in a coffee machine. In some embodiments, the plant cell culture grown in vitro is grape berry cell culture grown in vitro (RGC).

To provide a compostable capsule for preparing beverages, especially hot beverages.SOLUTION: A compostable capsule for preparing beverages, particularly hot beverages, comprises: a core material of bulk substance selected from the group consisting of coffee powder, tea, cocoa, drinking chocolate, powdered milk, instant coffee, and dried soup, as well as combinations thereof; and a shell material containing the core material, the shell material being a compostable non-crosslinked polysaccharide, allowing the capsule to be compostable.SELECTED DRAWING: None

To provide a coffee composition for extraction capable of reproducing sweetness such as espresso and sharp acidity and bitterness by using a simple instrument such as those used for brewing a drip coffee without using a special machine such as an espresso machine, and providing enjoyable time when coffee is brewed. A coffee composition for extraction, comprising ground roasted coffee beans and instant coffee such that the mass ratio of the ground roasted coffee beans to the instant coffee is 3: 7 to 8: 2. The composition is extracted with a solvent of 4 to 12 mass times the composition followed by solid-liquid separation, and the liquid portion is subjected to drinking.

Aspects described herein relate to improvements in beverage machines and methods of brewing beverages therein. In accordance with some embodiments, a beverage tablet includes one or more voids configured to physically interact with one or more contact pins of a beverage machine. Interaction between a tablet of beverage material and a beverage machine may physically configure a mechanical flow control that establishes parameters for brewing a beverage of a tablet-specific raw material.

The application provides a traditional Chinese medicine health-care coffee and a preparation method thereof, and relates to the technical field of functional beverages. The traditional Chinese medicine health-care coffee specifically comprises the following components: asparagus powder, almond powder, coffee mixed powder, honey and an auxiliary group; the auxiliary group is any one of polygonatum sibiricum redoute powder, lily powder or radix ophiopogonis powder. Three personalized formulas (asparagus + polygonatum sibiricum, asparagus + radix ophiopogonis, and asparagus + lily) are provided, which respectively focus on beauty, mood stability, cardiovascular and cerebrovascular health care, anxiety relief and energy improvement, and cover multiple needs; the overall medicinal powder and coffee powder have synergistic effects, the traditional Chinese medicine increases the aroma and taste of coffee, and the coffee enhances the decompression and tonifying effects of the traditional Chinese medicine, so that multiple health benefits such as refreshing, anti-fatigue, tranquilization, beauty, and heart protection are achieved.

The invention provides a coffee and soybean milk composition for body weight management and a preparation method thereof. The coffee and soybean milk composition comprises the following components in parts by mass: 10-20 parts of a coffee component, 20-60 parts of a soybean protein component, 5-10 parts of a mitochondrial activator and 5-15 parts of dietary fibers. According to the coffee and soybean milk composition provided by the invention, the coffee component, the soybean protein component, the mitochondrial activator and the dietary fiber are scientifically and specifically proportioned, so that key functional components, namely caffeine and chlorogenic acid in coffee, generate a synergistic biological effect with the soybean protein; and a coordinated regulation system of a targeted lipid metabolism full chain is systematically constructed. According to the preparation method, the coffee-dietary fiber microcapsule powder is obtained through a microencapsulation process, the structure can effectively protect heat-sensitive components such as chlorogenic acid and part of aroma substances in coffee from being damaged in the processing and storage process, and the synergistic effect performance of beneficial components in the coffee and soybean milk composition in the human body is guaranteed.

A method for making a food composition comprising one or more coated food particles is disclosed. The method includes the step of providing one or more food particles. The method further includes the step of coating each of the food particles with a carbohydrate. This results in a food composition comprising one or more food particles coated with a crystalline carbohydrate layer. The crystalline carbohydrate layer comprises at least 95% crystalline carbohydrate particles and has less than 10% closed porosity. Food compositions comprising one or more coated food particles, and the coated food particles are also disclosed.

The present invention provides bioactive foods, beverages, compositions and ingredients comprising a bioactive form of a beta-enorphin peptide (BND) peptide, as well as methods and compositions for producing a bioactive form of a beta-enorphin peptide (BND) peptide and such bioactive foods, beverages, compositions and ingredients. The invention also provides methods and compositions for the production of biologically active forms of beta-enorphin (BND) peptides in cells, tissues, and plants, as well as cells, tissues, and plants that produce biologically active forms of beta-enorphin (BND) peptides. The invention further provides methods and compositions for inducing, increasing, or maintaining relaxation comprising administering the bioactive food, beverage, composition, or ingredient described to a subject in need thereof.

The invention relates to the technical field of coffee beverage preparation, and particularly discloses a formula and a preparation method of effervescent coffee, and the formula of the effervescent coffee comprises the following raw materials: composite microcapsule coffee powder, an acid source, an alkali source, a flavor regulator, a filler and a lubricant; the preparation method of the effervescent coffee comprises the following steps: mixing the composite microcapsule coffee powder with the flavor regulator, adding the acid source, and uniformly mixing to obtain a premix 1; uniformly mixing the alkali source and the filler to obtain a premix 2, adding the premix 2 into the premix 1, adding the lubricant, uniformly mixing, and tabletting to obtain the effervescent coffee. The prepared effervescent coffee has remarkable advantages in mouth feel, flavor and functionality, is mellow and fine in mouth feel, rich and unique in flavor, excellent in stability and not prone to deterioration in the storage and transportation process. In addition, the effervescent coffee also has remarkable antioxidant activity, can effectively scavenge free radicals so as to delay senescence, and is delicious and healthy at the same time.

A roasting system is provided in a form factor of a countertop roasting device including a blower and a roasting assembly in fluid communication with the blower. The roasting assembly receives air from the blower with a heating element of the roasting assembly producing a heated air stream fed through the roasting assembly. An agitator in the roasting assembly agitates the food product. A food product is received in a container of the roasting assembly, with the heated air stream roasting the food product. The system includes a plurality of sensors and a controller that adjusts operating characteristics of the system based on whether a shell of the food product has cracked during roasting, as determined with the microphone. A waste product from the food product is separated during roasting and collected in a waste collection assembly with a spray bar assisting with smoke suppression.

The invention belongs to the field of food, and particularly relates to powdered oil containing a yeast source natural emulsifier as well as preparation and application of the powdered oil. The powdered oil is prepared from the following raw materials in parts by weight: 40.0-55.0 parts of vegetable oil, 10.0-30.0 parts of a yeast source natural emulsifier, 0.5-1.0 part of a flow aid, 5.0-40.0 parts of an embedding medium and 5.0-15.0 parts of an auxiliary material, and the yeast source natural emulsifier comprises yeast dietary fiber and / or yeast protein. According to the invention, the yeast protein and the yeast dietary fiber are used as the natural emulsifier of the yeast source to replace an industrially synthesized emulsifier or an emulsifier such as sodium caseinate and the like used for preparing the powdered oil in the prior art, so that not only is the label cleaning of the powdered oil realized, but also the production cost of the powdered oil is effectively reduced.