19results about "Roasted coffee treatment" patented technology

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.

A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a carbon and / or silica based resin with adsorptive function to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a carbon and / or silica based resin with adsorptive function to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

A method for preparing a roasted food product, suitable for preparing a coffee-like 5 beverage product, starting from one or more pulses, comprising one or more pretreatment steps followed by one or more roasting steps, wherein preferably the roasting temperature is in the range of 75 °C to 250 °C, more preferably in the range of 125 °C to 225 °C, even more preferably in the range of 150 °C to 200 °C, wherein the pretreatment comprises the following steps: ▪ at least one polysaccharide degradation step, preferably for starch degradation; ▪ at least one acidification step, preferably by fermentation, to obtain a pH preferably below 6 of the roasted food product, more preferably below 5.5, most preferably below 5; ▪ at least one drying step, wherein the water content of the pulses obtained by the polysaccharide degradation and acidification steps is adjusted to preferably 14 weight% or less, more preferably to 12 weight%, most preferably to 10 weight% as compared to the total weight of the pretreated pulses.

The disclosure relates to methods of roasting coffee beans at low temperatures (e.g., less than about 300° F) for short periods of time (e.g., about 10 minutes or less) to produce coffee beans having a variety of different flavors and colors. The roasted coffee beans can then be processed by, for example, extracting the beans either before or after grinding. 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 line for the continuous production of coffee tablets comprises a plurality of forming supports (20), defining forming cavities (21), which are moved in sequence and stepwise through a succession of processing 5 stations comprising at least one station for loading and / or dosing a precursor (III), at least one pressing station (IV), and at least one unloading station (VI). The pressing station (IV) is configured to subject doses of precursor (D) to compaction inside respective forming cavities (21) of the forming supports (20) in presence of a further energy transfer, preferably in 10 the form of thermal energy, for the purpose of obtaining a tablet body (R). The production line (5) is configured to maintain the tablet body (R) in a condition of absence of compression and in presence of the further energy transfer, inside the respective forming cavity (21), in at least one position (V) that is comprised between the pressing station (IV) and the unloading 15 station (V).

The application relates to the field of solid beverages, in particular to a carrot-coffee compound fermented solid beverage and a preparation method thereof. The carrot and part of coffee are first fermented, the remaining coffee liquid is added in steps for second fermentation, and finally, a spray drying mode is adopted, so that the problem that the high concentration of caffeine affects the fermentation process is well solved, the flavor and taste demand of carrot-coffee co-fermentation is met, and the carrot-coffee compound beverage fermentation system with high coffee content can be applied.

Capsule for beverage preparation comprising a core material and a shell, wherein the core material contains crystallizable substances. The shell comprises a crystallization inhibitor and / or the shell is hydrophobized.

The present invention relates to a process for manufacturing a coffee product comprising the steps of: a) spraying a liquid instant coffee onto roast and ground coffee particles to coat the roast and ground coffee particles with instant coffee; b) mixing the mixture formed in step a); c) densifying the coated roast and ground coffee particles; and d) drying the coated roast and ground coffee particles to form a coffee product comprising roast and ground coffee particles coated with instant coffee. The present invention also relates to a coffee product comprising roast and ground coffee particles coated with instant coffee.

A capsule for beverage preparation comprising a core material and a shell, wherein the core material contains crystallizable substances. The shell comprises a crystallization retarder and / or is hydrophobic.

The present invention relates to a coffee product comprising roast and ground coffee particles coated with one or more beverage ingredient powders and a sugar. The present invention also relates to a process for manufacturing a coffee product comprising the steps of: a) spraying a sugar solution onto a dry mixture comprising roast and ground coffee particles and one or more beverage ingredient powders to coat the roast and ground coffee particles with one or more beverage ingredient powders and a sugar. b) mixing the mixture formed in step a); and c) drying the coated roast and ground coffee particles to form a coffee product comprising roast and ground coffee particles coated with one or more beverage ingredient powders and a sugar.

This invention discloses a type IV recombinant collagen, its preparation method, and its applications, relating to the field of genetic engineering technology. The recombinant collagen comprises a recombinant collagen single chain; wherein the recombinant collagen single chain is obtained by repeating a collagen monomer fragment as shown in SEQ ID NO.2 2 to 10 times. This invention designs and obtains a recombinant collagen amino acid sequence that can be stably and efficiently expressed in Pichia pastoris and possesses excellent biological activity by precisely screening and optimizing the functional region sequences of natural human type IV collagen. This sequence is 100% homologous to the corresponding region of natural human type IV collagen, ensuring low immunogenicity and excellent biocompatibility of the product from the source.

The object of the present invention is to provide a food raw material which is more easily flavored with cacao than a conventional fermented product of extraction residue of coffee while utilizing the extraction residue of coffee. A method for producing a food raw material includes a first drying step and a treatment step. In the first drying step, the extraction residue of coffee beans or the crushed material thereof is dried to obtain a dried residue. In the treatment step, the dried residue is subjected to fermentation treatment or enzyme treatment to obtain a treated product. In this treatment step, the dried residue having a mean particle diameter in the range of 0.015 mm or more and 2.20 mm or less is fermented or enzymatically treated.

The present disclosure is directed to cannabinoids infused coffee beans, raw nuts, and raw seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in which cannabinoids from a Cannabis species are first infused into coconut oil or similar food grade oil, which in turn is used to infuse a consumable of choice with cannabinoids to generate the cannabinoids infused consumables.

The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises coffee and at least one soluble dietary fibre and wherein the filling comprises less than 15 wt. % sugars by weight of the filling. The present invention also relates to a process for preparing an edible bead, the process comprising the steps of: a) preparing a first solution comprising a metal salt and at least one soluble dietary fibre; b) preparing a second solution comprising at least one polysaccharide; and c) contacting the first solution with the second solution to form a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane.

The application discloses coffee with medicine-food homologous food instead of sugar and a preparation method thereof, characterized by adding medicine-food homologous food including but not limited to one or a combination of several kinds of longan, jujube, Chinese wolfberry and the like, which is used for completely replacing the addition of sugar in coffee. The addition proportion of the medicine-food homologous food longan, jujube, Chinese wolfberry and the like in coffee is as follows: longan 0-80%, jujube 0-70%, Chinese wolfberry 0-60%, and the medicine-food homologous food can be added into coffee alone or in combination, or can be matched with other medicine-food homologous food to play medicinal value. The longan, jujube, Chinese wolfberry and the like completely replace sugar, reduce the intake of sugar, thereby reducing the risk of causing obesity, diabetes, cardiovascular diseases and the like, and the longan, jujube, Chinese wolfberry and the like are rich in various nutrients and can provide more abundant nutrients for drinkers, have the effects of tonifying qi, benefiting blood, soothing nerves, nourishing heart, invigorating spleen, benefiting kidney and the like, reduce or eliminate the loss of kidney essence and blood caused by coffee, and are more beneficial to the health of drinkers.

An aerated creamer contains: a lipid selected from the group consisting of coconut oil, hydrogenated vegetable oil, hydrogenated palm oil, and a combination of saturated fat and liquid fat; a first emulsifier selected from the group consisting of diacetyl tartaric acid ester of mono-diglycerides (DATEM), mono-glycerides, di-glycerides, lecithin, and mixtures thereof; a second emulsifier selected from the group consisting of polyoxyethylene-20 sorbitan monooleate (Polysorbate 80), lactic acid esters of mono- and diglycerides (LACTEM), and mixtures thereof; and a stabilizer blend comprising cellulose and kappa-carrageenan. The aerated creamer has an overrun of 105-135%. A method of making a foamy beverage includes adding the aerated creamer to an iced or hot coffee. A packaged product includes a container; and the aerated creamer, sealed in the container. A method of making a foamy beverage includes opening the container of the packaged product; and adding the aerated creamer from the opened container to an iced or hot coffee.

Discussed is a method of manufacturing a coffee bean block that includes milling a green coffee bean to remove an outer surface of the green coffee bean to obtain a milled green coffee bean; roasting the milled green coffee bean to obtain a roasted milled coffee bean; placing the roasted milled coffee bean into a forming mold; compressing the roasted milled coffee bean in the forming mold using a pushing rod having a protrusion of a predetermined pattern so that the roasted milled coffee bean is crushed into fragments by the forming mold and the pushing rod; and continue compressing the fragments of the roasted milled coffee bean until the fragments are formed into a compressed coffee block.

To provide a method for treating coffee beans, by which acrylamide can be reduced without causing deterioration of taste and flavor, and to provide the coffee beans. The method for treating coffee beans includes heating coffee beans at a temperature of 40°C or higher and lower than a temperature at which a first crack occurs. In the coffee beans, the pH of a liquid extracted with water does not show a lowering tendency compared with the case of beans subjected to only roasting, and the concentration of acrylamide in the coffee beans is 90% or less as compared with the beans subjected to only roasting.