232results about "Roasted coffee treatment" patented technology

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 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.

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.

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.

The invention discloses a composite solid beverage electuary based on coffee as a main body and a preparation method of the composite solid beverage electuary, and belongs to the technical field of IPC (International Patent Classification) A23F 5 / 14. The electuary consists of the following components in parts by weight: 16-20 parts of coffee powder, 6-10 parts of baked cassia seed powder, 3 parts of honey-fried licorice root powder and 1 part of a natural flavor regulator, the natural flavor regulator is selected from citrus peel powder or lauraceae plant peel powder. The preparation method comprises the following steps: infiltrating dry raw licorice slices in a solution of honey and water in a ratio of 2: 5 for 30 minutes, frying at 120 + / -5 DEG C with slow fire for 15 minutes, cooling, re-moistening for 10 minutes, and crushing to 30-100 meshes; baking the semen cassiae at 165 + / -3 DEG C for 8-10 minutes, and crushing the semen cassiae to 20-40 meshes; crushing the natural flavor regulator to 30-100 meshes; and finally, mixing all the raw materials. Through a specific honey roasting process and a baking process, the side effects of the semen cassiae and the liquorice are greatly reduced, the product safety is improved, the taste is mellow, the product has natural fragrance, and the taste adaptability is enhanced.

The present application relates to a method for producing drip coffee, which involves the field of coffee production. To solve the problem that drip coffee still needs to be manually packaged into boxes after automated packaging, resulting in low efficiency, the method includes a packaging conveyor belt, a cartoning frame provided at the tail end of the packaging conveyor belt, a packaging guide assembly provided on the cartoning frame, and a packaging pre-storage assembly slidably provided below the packaging conveyor belt to pre-storage coffee bags guided by the packaging guide assembly; an outer box conveyor belt is provided below the packaging pre-storage assembly, and the packaging pre-storage assembly packs coffee bags into empty boxes on the outer box conveyor belt. The present application has the effect of increasing the degree of automation in the production process of drip coffee and improving production efficiency.

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 invention relates to the production of coffee extracts retaining aroma components. Disclosed herein is a process for preparing a coffee extract comprising the steps of providing a mixture of roasted coffee beans and water, milling the mixture of roasted coffee beans and water in a pressurized chamber, and separating the milled mixture into a liquid coffee extract and used coffee grounds. The coffee extract retains many flavor components of the baked beans.

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.

The invention relates to the technical field of beverage preparation, in particular to a refreshing and anti-fatigue rhizoma polygonati and coffee compound beverage and a preparation technology thereof. The preparation process comprises the following steps: preparing polygonatum polysaccharide; preparing gardenia pectic polysaccharide; preparing rhizoma polygonati extract gel microspheres; the refreshing and anti-fatigue rhizoma polygonati and coffee compound beverage is prepared. According to the invention, the gardenia pectic polysaccharides and the lecithin are combined and then used for coating the polygonatum saponin, and after the gardenia pectic polysaccharides and the lecithin are compounded, the substances coated in the gel can be effectively prevented from being gathered, precipitated or separated, the coated active substances can be better protected, and the influence of external environmental factors on the chemical properties of the gel is reduced; the sealwort coffee is kept in a stable state in the storage and transportation processes, and the taste enjoying period and the quality guarantee period of the sealwort coffee are prolonged.

The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises at least one soluble dietary fibre and at least one ingredient selected from the group consisting of a coffee, tea extract, non-dairy creamer, coffee substitute, fruit derived ingredient and combinations thereof; wherein the filling comprises less than 15 wt.% sugar by weight of the filling; and wherein the polysaccharide gel membrane comprises at least one functional ingredient and / or at least one barrier enhancing ingredient. The present invention also relates to a process for preparing the edible bead and a product comprising the edible bead.

The application provides an impact-resistant fluid, a layered dairy product and a preparation method of both, the raw materials of the impact-resistant fluid include 10-20% of a saccharide substance, 2-7% of a stabilizer, 0.1-1.5% of a salt substance, 0.01-0.5% of an acid-base regulator, 30-50% of a food additive and the balance of water in percentage by mass; wherein, the stabilizer includes a combination of 0.2-2% of pectin, 0.2-2% of xanthan gum, 0.2-2% of guar gum and 2-6% of hydroxypropyl distarch phosphate based on the total mass of the fluid. The impact-resistant fluid of the application has good adhesion and viscosity by optimizing the formula of the compounded stabilizer, is not easy to be dispersed by other fluids, and is completely attached to the bottom of the container, and the impact-resistant fluid in the prepared layered dairy product forms a good layered boundary with the milk base.

The present invention relates to a liquid composition for enriching cosmetic and / or dermatological, aqueous or hydro-alcoholic food products. The invention also relates to the use of said liquid composition and to the method for producing said liquid composition.

To provide a beverage having improved drinking satisfaction while maintaining a fragrant flavor. The beverage of the present invention contains a grain extract and coumarin at a concentration of 1.0 ppb or more, and further contains eugenol.