2464 results about "Coffea" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

A container for holding ground coffee or tealeaves. The container may include a body and a lip extending from the body. The lip may include a top substantially flat surface and a width of no more than about 2.6 millimeters (about 0.1 inch).

A pod for holding an amount of mixable material. The pod may include a circular sidewall and a base. The base may include a number of apertures. A substantially stiff filter paper may be positioned about the base.

An apparatus for preparing and vending beverages based on selections input by consumers is provided, including one or more sources of roasted coffee beans; one or more sources of teas; one or more sources of cocoa; at least one grinder for preparing ground coffee from said roasted coffee beans; one or more sources of flavoring ingredients; a source of water; one or more sources of fresh dairy products; and a mechanism for preparing the beverage. Also provided is a method for preparing a beverage according to selections entered by a consumer, including receiving beverage selections entered by a consumer; collecting payment for the beverage based on the beverage selections entered; retrieving preset standards for proper preparation of the beverage based on the beverage selections; displaying the beverage preparation process and the freshness of ingredients used to prepare the beverage; preparing the beverage in accordance with the preset standards; monitoring the preparation of the beverage for compliance with the preset standards; and providing the beverage to the consumer.

A beverage system for selectively delivering, in a same coffee extraction device, short coffee liquid extracts and long coffee liquid extracts comprising: cartridges containing ground coffee; a receiving device for receiving one cartridge at a time and pumping means or injecting water under pressure in the cartridge; means for opening the cartridge wherein these means comprises retaining means to retain the liquid under pressure in the cartridge and engaging means which engage the retaining means to open the cartridge and deliver the coffee liquid extract; wherein the system comprises at least a first cartridge adapted to deliver a short coffee liquid extract, wherein the system comprises at least a second cartridge which has substantially the same external configuration and shape as the first cartridge so as to be capable of being received in the same receiving device as the first cartridge and which is adapted to deliver a longer coffee liquid extract upon allowing a larger amount of water to flow there trough, wherein the second cartridge for the longer coffee liquid extract is configured so that water flows through it at a higher rate than in the first cartridge during extraction.

The invention involves novel drug use of six-rowed chrysanthemum plant extracts which is used to treating herpes simplex virus (type 1 and / or type 2) and various disease caused by hepatitis B virus infection. The six-rowed chrysanthemum plant extracts is prepared by six-rowed chrysanthemum plant fresh or dry goods through the refining of alcohol-water extraction, column chromatography, alcohol solvent elution, the amount of caffeoyl guinic acid chemical compound is below 30%. The six-rowed chrysanthemum plant extracts prepared in the invention has significant function of inhibiting herpes simplex virus with type 1 (HSV-1), herpes simplex virus type 2 (HSV-2) and hepatitis B virus (HBV) replication, and can reduce effectiveness of HBV e antigen (HBeAg) in the HepG 2.2.15 cell lines, it can be used for treatment various disease caused by said correlate virus infection.

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 invention relates to a capsule for preparing a beverage, for example coffee, comprising a hollow element intended to contain a metered amount, for example of ground coffee, said hollow element including a side wall, a top wall and a bottom wall comprising an extraction membrane; the top wall comprising, on the inner surface thereof, a weakened area capable of moving when an external element exerts a force thereon, thereby providing a passage for the liquid to flow between the outside and the inside of the capsule

A container for holding ground coffee or tealeaves. The container may include a body and a lip extending from the body. The lip may include a top substantially flat surface and a width of no more than about 2.6 millimeters (about 0.1 inch).

For separating the contents from the package of used capsules (10) for making beverages, particularly capsules of metal containing coffee, an device (1) respectively a press, particularly a manual press, is preferably used, by which the capsule is crunchable, such that its contents comes out of the extraction side of the capsule, where it is collected and can be disposed of separately from the capsule.

Typical known methods for producing large quantities of concentrated extracts from solid raw materials such as ground, roasted coffee are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides filtration methods for producing such high quality concentrated extracts from more dilute extracts via solvent removal. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.

A capsule for extracting a beverage from a substance in powder form, preferably ground coffee, by means of pressurized water, comprising a box-like body which contains the substance in powder form and has a base provided with an output port for the outflow of the extracted beverage, the output port being closed by an elastic crema forming septum which can open under the pressure of the water, the capsule further comprising a safety lid which is mounted on the box-like body at the base so as to increase the axial size of the box-like body, the lid comprising a shoulder which is engaged on the septum and is adapted to retain the septum within the capsule.

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.

Device having a cover to be positioned on a vessel with an interior wall. A shaft extends through a transverse passageway in the cover. A basket for holding a flavoring substance is mounted to the end of the shaft. The basket can thus be raised and lowered within the vessel through action of the shaft. A continuous lip of flexible polymer surrounds the periphery of the basket, for engagement with the interior wall of the vessel. With flavoring substance in the basket, liquid is poured into the vessel in such a way as to retain air in the space between the basket and the bottom of the vessel. The basket is pushed downwards, causing at least part of the air retained in the space between the basket and the bottom portion of the vessel to displace the flavoring substance while the air rises within the vessel, resulting in improved infusion of the flavoring substance.

To make a coffee beverage in a coffee percolator, hot water is fed, at relatively low pressure of about two atmospheres, into a sealed capsule defined by a cup-shaped body housing a measure of ground coffee and closed in fluidtight manner at an open end by a sealing wall connected integrally to the cup-shaped body; the beverage being extracted from the sealed capsule through hollow extraction needles, which have longitudinal inlet slits of substantially 0.3 mm in width, and are inserted into the sealed capsule through the sealing wall before the hot water is fed into the sealed capsule, and so that the relative longitudinal slits extend inside the sealed capsule by respective lengths at least equal to a third of the depth of the relative cup-shaped body.

The invention discloses a method for preparing tobacco perfume by adopting organism fermented coffee, and relates to a preparation method of tobacco perfume, which belongs to the technical field of tobacco. The method comprises the following steps: (1) preparing tobacco leaf synthetic medium; (2) selecting the organism producing perfume; (3) performing liquid fermentation or solid fermentation to coffee by using selected burley tobacco leaf surface dominant bacteria and obtaining the fermented coffee tobacco perfume. The method has simple process and low cost, and the obtained coffee tobacco perfume can be directly used as the perfume of cigarettes. The coffee tobacco perfume has special fragrant characteristic of acid fragrance, thereby lowering the stimulation, richening the smoke gas hiding the mixed gas, leading the smoke gas to be soft and improving the mouthfeel when being added into the cigarettes.

Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and / or article of commerce has reduced or low levels of asparagine and / or acrylamide.

A holder is used with a beverage making apparatus to make a beverage, such as coffee, concentrated beverage or tea. The holder retains a quantity of substance which can be used to make a beverage which is thereafter deposited into one of two reservoirs. This allows different flavors, or regular and decaffeinated coffee, to be served from the apparatus. The holder includes a body, a drain hole provided therethrough for allowing liquids to flow through the holder, and first and second handles attached to the body. The first handle and the second handle are offset from each other. A first magnet is associated with the first handle and has its north and south poles in first orientation. A second magnet is associated with the second handle and has its north and south poles in second orientation which is generally opposite the first orientation. The apparatus includes a housing on which the holder can be mounted in various directions. A sensor is provided on the housing to detect whether the first magnet or the second magnet is thereunder and to detect the orientation of the magnet thereunder. This information is sent to a controller on the apparatus and the controller determines which beverage is to be made and the presence or absence of the holder.

Disclosed are skin care compositions exerting a novel complementary dual mode of action in protecting the skin from day-to-day insults. The skin care compositions of the present invention comprise the extract from the liquid endosperm of Cocos nucifera as the principle ingredient along with one or more actives including the fruit rind extracts of Garcinia cambogia, Garcinia indica and Garcinia mangostana, seed coat extract of Tamarindus indicus, Chlorogenic acid extract from the beans of Coffea arabica, seed extracts of Nelumbo species, the leaf extracts of Murraya koenigii and the triterpene pentapeptides of oleanolic acid and ursolic acid. While the extract of Cocos nucifera has been included as a nutritional supplement (a natural cell culture medium) to ensure the maintenance of the viability and constant renewal of the cells of the skin, the other actives have been carefully chosen based on one or more of their effective skin care properties. The compositions of the present invention offer a safe prophylactic / therapeutic management solution to the wide range of pathological states associated with skin insults and the associated psycho-social issues.

An improved coffee brewer and brewing method are provided for producing brewed coffee with improved flavor. The coffee brewer includes a brew basket having jet ports connected to a source of heated water and positioned to deliver hot water streams into the brew basket at a location beneath the level of coffee grounds contained therein. These hot water streams turbulently agitate and stir the coffee grounds to produce a substantially fluidized bed of water-borne coffee grounds for improved flavor extraction and enhanced aroma. This fluidized bed is directed against one or more mesh filter elements forming a wall portion of the brew basket for outward passage of the thus-brewed coffee which is then directed into an underlying carafe or the like. In one preferred form, a portion of the brew basket may incorporate a window to permit visual observation of the fluidized bed therein.

A cold brew apparatus and a method of making cold brew extract are disclosed. The cold brew apparatus includes a flexible brewing bag having an opening therein. Premeasured brewable ingredients (e.g., coffee grounds, coffee beans, tea leaves, etc.) are located in the brewing bag. The opening in the brewing bag is uncovered to allow a liquid (e.g., water) to be added to the brewable ingredients. The opening in the brewing bag is covered after the liquid has been added, and the brewable ingredients and the liquid are left to steep for a period of time (e.g., approximately 8-24 hours). After the period of time has elapsed, extract (e.g., coffee extract, tea extract, etc.) is poured out of the opening in the brewing bag.

The invention discloses a preparing method of sweet chrysanthemum glycosides and chromocor extract from sweet leaf chrysanthemum, which is characterized by the following: comprising sweet chrysanthemum glycosides, labroid glycosides A, cyanidenon, meletin, cyanidenon-7-0-beta-D glycosides, celery element-7-0-beta-D-glycosides, quercetin, meletin-3-0-beta-D-arabinoside, meletin-3-0-[4-0-trans-coffe acyl-alpha-L-isodulcitol-(1-6)-beta-D-arabinoside], derivant and so on; choosing one or several methods from solvent extraction, solvent extraction process, macroreticular absorption resin method, column chromatography, supercritical fluid chromatography, liquid-liquid counter-current partition chromatography and so on; producing extract; counting 5-100%(w / w) of each sweet chrysanthemum glycosides element and chromocor element content in sweet chrysanthemum glycosides and chromocor extract; setting the chromocor element sum in sweet chrysanthemum glycosides, labroid glycosides A, cyanidenon-7-0-beta-D glycosides, quercetin, meletin-3-0-[4-0-trans-coffe acyl-alpha-L-isodulcitol-(1-6)-beta-D-arabinoside] at 5-100%(w / w).

This application discloses a caffeinated drink with cannabinoids, wherein the drink retains its original taste and appearance. This application also discloses coffee powder with cannabinoids, roasted coffee beans with cannabinoids, and loose tea leaf with cannabinoids. Methods to the make and use of the above caffeinated drinks, coffee powder, coffee beans, and loose tea leaf are also disclosed.

Typical known methods for producing large quantities of concentrated extracts from solid raw materials such as ground, roasted coffee are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides filtration methods e.g. reverse osmosis or nanofiltration for producing such high quality concentrated extracts from more dilute extracts via solvent removal. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial—scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances. The solvent—reduced, concentrated extracts produced according to the inventive solvent removal methods can be advantageously used for applications where high quality coffee extracts, with a high concentration of soluble coffee solids, for example of at least 6 wt. %-40 wt. %, and a high level of retention of varietal flavor and fragrance characteristics are desired.

Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods and apparatus for producing such high quality extracts. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.

The invention relates to a bean grinding coffee maker. A bean grinding coffee maker body comprises a motor, a water tank, a smashing cutter part, a smashing cavity, a making cavity, a filter screen, a base, a heater, a hot water nozzle, a cup, a water inlet and a water outlet. The bean grinding coffee maker is characterized in that the smashing cavity and the making cavity are integrally set as a smashing and making cavity which is provided with a liquid collection cavity or a collection nozzle, the collection cavity or collection nozzle is communicated with the smashing and making cavity, and the filter screen is arranged between the smashing cutter part and the collection cavity or collection nozzle. Cold water in the water tank is heated through the heater to be changed into high-temperature water which is sprayed to food for making and heating, at least a part of smashed food is automatically turned over, displaced, dissolved and made to be decomposed into food fluid which flowing towards the filter screen, and the food fluid and food residue are automatically separated through the filter screen. By the aid of the additional smashing and heating vessel, the coffer maker can use coffee beans or coffee powder for making coffee to meet requirements of different users.

A percolator, wherein a container, containing a measure of ground coffee, is inserted inside a fixed cup, which has a vertical first axis, is positioned with its concavity facing upwards, and has a lid which rotates, about a second axis crosswise to the first axis, to and from a closed position closing the cup; the lid having a pressurized-hot-water sprinkler which, when the lid is in the closed position, is moved, by a piston carried by the lid, onto the cup to define, with the cup, a percolating chamber for housing the wafer and a bolt device to lock the lid in the closed position.