176 results about "Coffee Flavor" patented technology

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

A computer-implemented method for controlling brewing of a coffee drink and a computer-readable medium storing instructions to execute such a method are presented. The method entails receiving an identifier for the coffee drink, the identifier associated with a set of brew parameters used to make the coffee drink, and retrieving the set of brew parameters from a database storing the set of brew parameters using the identifier.

The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.

Methods and uses of one or more straight chain C₄-C₅ mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce flavors or aromas that were at least partially removed during preparation of soluble coffee powder. The aroma-providing compound(s) may be added to soluble coffee powder prior to its incorporation or addition to the food or beverage in an amount sufficient to increase the coffee flavor thereto. Food products and beverages containing one or more of these aroma-providing substances are also included. Depending on which flavor notes and aromas are desired in the final product, other aroma-providing substances may be added to the food products and beverages. It has been found that particularly suitable additional aroma-providing compounds for use in the present invention are 4-methoxy-2-methylbutan-2-thiol alone or in combination with other sulfur containing coffee odorants.

The invention discloses a coffee extraction liquid preparation method and an application of the coffee extraction liquid. The preparation method includes the steps: firstly, soaking coffee grinding powder in water at the temperature ranging from 10 DEG C to 30 DEG C under normal pressure; secondly, continuously soaking the powder under the pressure of 1-7 bar; finally, extracting the coffee grinding powder while spraying by water at the temperature ranging from 85 DEG C to 98 DEG C. The coffee extraction liquid is strong in fragrance, sour, sweet, bitter and salty in taste and mellow and clean in mouth feel, heavy bitter taste and burnt flavor are omitted, the extraction yield of soluble solids is 18-22%, the best coffer flavor can be achieved, coffee drinks made of the coffee extraction liquid serving as a main raw material can be kept for a long time at the normal temperature placing condition, the coffee fragrance of the coffee drinks is stable and avoids fission, and excellent quality is provided for customers.

An apparatus and method of flash freezing a coffee-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a coffee beverage base as needed. In particular, a cold coffee-based beverage may be easily and affordably created using the frozen beads.

The invention relates to chocolate of coffee flavor and a preparation method thereof. Black beans and black sesame are baked, crushed and grinded, and are fine grinded after mixed with coffee powder and cane sugar; the powder mixture is mixed in a chocolate base material to prepare flavor chocolate, or is added into chocolate entoplasm to prepare a chocolate inner core after the mixing, and is then filled in an outer surface layer of chocolate to prepare high-level flavor chocolate. In the invention, the basic flavor of the chocolate is retained; and meanwhile the flavors of the coffee, the black beans and the black sesame are blended in the chocolate; therefore, the product has flavors of the coffee, the beans and the sesame; the basic function of the chocolate is retained; and the active substances and nutrient components in the coffee, the black beans and the black sesame are increased at the same time.

The invention provides Hovenia dulcis kudzu root coffee, which is characterized in that it consists of the following components in mass ratio: 1-5% of kudzu root extract, 1-5% of Hovenia dulcis extract, 7-15% of coffee, and 5-5% of sweetener 20%, the balance of non-dairy creamer. It not only has the unique flavor and aroma of coffee, but also promotes blood circulation, excites nerves, eliminates fatigue, and improves indigestion. The Hovenia dulcis kudzu root coffee invented can make the active ingredients in the Hovenia dulcis dulcis extract and the kudzu root extract be quickly absorbed by the human body together with the coffee ingredients, and have the effect of hangover and sober up, effectively prevent drunkenness, and at the same time protect the liver. The role of the liver.

A container-packed coffee beverage which exhibits the original coffee flavor while ensuring a high storage stability is produced by mixing a liquid coffee extract obtained by extracting with hot water at 30 to 65oC with a dry coffee extract, which shows an absorbance of 0.8 or less at a wavelength of 680 nm per percent by weight of soluble solid matters when dissolved in water, and packing in a container. This procedure is preferably applicable to a sugar-free coffee (black coffee) beverage. Also, it is preferably applicable to a hot beverage.

The invention relates to a konjac high-fiber solid beverage and a preparation method. The solid beverage comprises a beverage pocket and a konjac granule packet, wherein the beverage packet is prepared by processes of carrying out weighing, mixing, granulation, drying, packaging and the like on a non-dairy creamer, white granulated sugar, coffee powder, inulin, konjac flour, sucrose ester, coffee flavor and milk flavor; the konjac granule packet is prepared by carrying out puffing, alkaline water refining, forming, seasoning and the like on konjac gum. Every 250 milliliters of the prepared konjac high-fiber solid beverage contains 2.5 grams of dietary fibers, and the dietary fiber content is high; the mouth-feel characteristics of the beverage are maintained; the beverage is high in brewing property and convenient to use and carry; in addition, a process is normative, scientific and easy to operate; the beverage is a good product for supplementing the dietary fibers, and has a good effect on the prevention and the treatment of diseases caused by dietary fiber unbalance.

The invention discloses a coffee flavor health-maintaining sea cucumber and dendrobium officinale solid beverage. The coffee flavor health-maintaining sea cucumber and dendrobium officinale solid beverage is prepared from the following raw materials in parts by weight: 4-6 parts of sea cucumbers, 8-10 parts of ground coffee, 22-25 parts of dendrobium officinale, 11-13 parts of broccolis, 3-5 parts of yellow rice or millet wine, 9-11 parts of rock candy, 1-2 parts of erycibe obtusifolia benth, 7-9 parts of amomum kravanh, 10-12 parts of tomato juice, 8-10 parts of raspberries, 3-4 parts of cordyceps sobolifera, 14-16 parts of buckwheat powder, 1-2 parts of fennels, 6-7 parts of pollen pini, 6-7 parts of walnut protein powder, 7-9 parts of corn soybean milk, 3-4 parts of enteromorpha, 1-2 parts of lysimachia christinae hance, 9-12 parts of a nutritional supplement and a suitable amount of water. The coffee flavor health-maintaining sea cucumber and dendrobium officinale solid beverage has rich coffee flavor, and savory and mellow taste; dendrobium officinale has the effects of promoting the secretion of saliva or body fluid and nourishing stomach, moistening lung and tonifying kidney, and improving eyesight; furthermore, the content of proteins, calcium, potassium, zinc, iron, selenium and manganese is high and a plurality of amino acids are contained, so that the beverage has the effects of enriching blood and moistening dryness; and the coffee flavor health-maintaining sea cucumber and dendrobium officinale solid beverage is suitable for people with low immunity, anepithymia, palpitation and shortness of breath and dizziness to drink and has high nutritive value and good health effect.

The invention provides a wolfberry polygonatum coffee, which is characterized in that it consists of the following components in mass ratio: 1-5% wolfberry extract, 1-5% polygonatum extract, 7-15% coffee, and 5-5% xylitol 20%, the balance of non-dairy creamer. It not only has the unique flavor and aroma of coffee, but also promotes blood circulation, excites nerves, eliminates fatigue, improves indigestion, etc., and also makes coffee drinks have the effect of assisting in lowering blood sugar and consolidating the effect of lowering blood sugar. Drinking the wolfberry polygonatum coffee of the present invention can make the active ingredients in the wolfberry extract and polygonatum odoratum extract be absorbed by the human body rapidly together with the coffee components, and produce the effect of lowering blood sugar and consolidating the effect of lowering blood sugar, which is beneficial to health.

The invention discloses coffee-flavored sweet-potato digestion-promoting biscuit. The coffee-flavored sweet-potato digestion-promoting biscuit is prepared by, by weight, 60-70 parts of wheat flour, 15-25 parts of vegetable oil, 10-20 parts of white spirit soaked mashed sweet potato, 2-4 parts of pistachio nutlet powder, 10-12 parts of white granulated sugar, 1.5-3 parts of milk powder, 1-2 parts of coffee bean powder, 1-1.5 parts of ammonium bicarbonate, 1-1.5 parts of sodium bicarbonate, 0.5-1 part of calcium hydrophosphate, 1-2 parts of edible salt, 0.1-0.2 part of carrageenan, 1-2 parts of potato flour, 1-2 parts of edible Chinese herbal medicine filtrate, 1-2 parts of sealwort powder, 5-7 parts of buckwheat, and the balance water. The coffee-flavored sweet-potato digestion-promoting biscuit is good in taste, fragrant, sweet and palatable and attractive in flavor, and has light white spirit aroma by comprising unique white spirit soaked mashed sweet potato, the mashed sweet potato is conventional coarse grain, compounded with other components and added with other reasonable digestion-promoting Chinese herbal medicine filtrate, the coffee-flavored sweet-potato digestion-promoting biscuit is rich in dietary fibers and other abundant nutrients and has good digestion-promoting dietary-therapy healthcare function.

The invention provides a coffee substitute and a preparation method thereof. Specifically, the invention relates to a coffee substitute which is prepared from a raw material (i) namely a byproduct of grain and oil processing and a raw material (ii) namely a mixture of active parts including roots, stems, leaves, flowers and/or fruits or a water extract thereof of a compositae plant by baking. The invention also provides a method for preparing the coffee substitute, a coffee substitute composition containing the coffee substitute, a coffee flavor food and applications thereof. The coffee substitute provided by the invention has the advantages of low cost, rich nutrition, no addition of additives, caffeine and additional sugar, good storage property and the like, and can be widely applied to the food industry.

The invention discloses a formula of a coffee flavor essence, and a method for making coffee flavor cigar by using the coffee flavor essence. The coffee flavor essence comprises 0.5-2.0wt% of lysine, 0.05-0.4wt% of methionine, 0.25-1.0wt% of phenylalanine, 0.5-2.0wt% of tyrosine, 2.5-9.5wt% of fructose, 0.5-3.5wt% of glucose, 12-18wt% of propylene glycol, and the balance of water. A process for adding the coffee flavor essence to cigar comprises the following steps: uniformly sprinkling a solution of the essence on a cigar core portion which is tobacco leaves of the cigar according to a ratio of 1.5-2.5%, and standing for fermentation; and placing the stalk of a cigar jacket in the essence solution for 10-30min, and standing until water is uniform. The coffee essence has the advantages of simple components and low cost, the method is simple, fills the technological gap in cigar seasoning coffee essences, and allows a new kind of cigar fusing the unique coffee fragrance with the natural tobacco fragrance of cigar, and the coffee essence has a good application effect.

The invention discloses a flavor rice wine containing Fructus Tsaoko and coffee. The flavor rice wine containing Fructus Tsaoko and coffee is composed of the following raw materials, by weight, 100-105 parts of rice, 5-7 parts of Fructus Tsaoko, 10-14 parts of sweet potato powder, 7-8 parts of coffee powder, 4-5 parts of lotus leaf, 2-3 parts of Gynostemma pentaphylla, 2-3 parts of an apple, 1-2 parts of Achyranthes aspera L., 2-3 parts of sunflower receptacle, 2-4 parts of ginseng leaf, 1-2 parts of Bunge Corydalis Herb, 2-3 parts of dry ginger, 2-3 parts of dahurian angelica root, 0.6-0.8 parts of citric acid, and 10-15 parts of distiller's yeast. The flavor rice wine containing Fructus Tsaoko and coffee produced in the invention breakthroughs the mouthfeel of a traditional rice wine, has a sweet and mellow fragrance and has very high healthcare values, Fructus Tsaoko can relieve coughs, eliminate phlegm, and resist bacteria and inflammations, and dahurian angelica root has the efficacies of wind and cold dispelling, consciousness restoration promoting, pain relieving, blood circulation invigorating, pus expelling, flesh engendering, dampness drying and vaginal discharge stopping. The flavor rice wine containing Fructus Tsaoko and coffee has the efficacies of fat reduction, beauty treatment, normal blood pressure and heart function maintenance, and the like, and is beneficial for the health of human bodies.

Described herein are products comprising a xylose (e.g., D-xylose or L-xylose and another sweetener such as glucose). Exemplary products include the following: ice cream, ice milk, sorbet, sherbet, gelatin candies, baby food, animal food, e.g., dog, cat, canine, or equine food, seasonings, sauces, cosmetics, dietary supplements, lip stick, lip gloss, face and body preparations, pharmaceuticals, such as flu and cold preparations, nutraceuticals, surgical preparations, procedure preparations, imaging preparations, e.g., CT scan imaging preparations, pain relievers, nasal spray, cheese, vegetables, mayonnaise, mustard, salad dressings, nuts and nut mixes, cookies, pastries, fruit flavored snacks, pancakes, waffles, hot cocoa mix, caramel, shampoo, dental floss, donuts, egg noodles, lollypops, frozen pops, soda pop, chips, potato chips, tortilla chips, corn chips, sports drinks, rice cakes, oatmeals, teas, cereals, rice mixtures, flavored water, alcohol, alcohol mixers, soaps, energy drinks, coffee, coffee flavored drinks, coffee products, cake mixes, chili, chip dip, chip sauces, fibers, such as cellulosic and lignocellulosic fibers and fiber supplements, meats, e.g., deli meats, drink mixes, pasta, meals ready to eat, coconut water, candies, e.g., hard and soft candies, chocolate, candy bars, sports bars and energy bars. In embodiments, the xylose containing product is made using a method described herein. For example, the xylose is produced from a biomass described herein.

The invention belongs to the field of food processing, and relates to instant areca-nut coffee powder. The instant areca-nut coffee powder is prepared by the following steps that fresh areca-nut fruits are cleanly washed by clean water and are then dried and crushed; the areca-nut powder is taken, is subjected to backflow extraction by an ethanol water solution and is filtered; filter liquor is taken and is subjected to vacuum concentration; concentration liquid is subjected to spraying drying to obtain areca-nut extracts; coffee beans are taken, are crushed after being baked, and are sieved; sieved materials are coffee powder; the areca-nut extracts, the coffee powder, brown sugar and vegetable fat powder are taken; the vegetable fat powder is added into the coffee powder after being dissolved; then, the areca-nut extracts and the brown sugar are added and are uniformly mixed, crushed and sieved to obtain the instant areca-nut coffee powder. The instant areca-nut coffee powder has the advantages that the process is simple; the areca nuts and the coffee are used as main raw materials; the flavor of the areca nuts and the mouthfeel of the coffee are matched, the typical flavor of the areca nuts is realized, harm to the oral cavity is avoided, the coffee flavor is obvious in the mouthfeel, the fragrance is intense, the permanent refreshing effect is achieved, and the instant areca-nut coffee powder belongs to good flavor food, and has important practical significance on improving the value of agricultural and sideline products, enriching styles and varieties of the flavor food, increasing the economic benefits of enterprises and the like.

The present invention discloses coffee carbonated drink and a preparation method thereof. The coffee carbonated drink is prepared from the following components in percentages by weight: 50-80% of carbonated water, 5-20% of clarified coffee liquor, 0-30% of carbohydrate raw materials, 0-0.2% of an acidity regulator, 0-0.03% of a stabilizer, 0-0.05% of edible pigment and 0-0.2% of edible essence. The clarified coffee liquor is prepared by mixing instant coffee powder, a coffee extract and coffee concentrate liquid, and subjecting to special filtering and cooling treatments. The preparation method gives full play to the unique natural and mellow fragrances of the coffee, also effectively avoids the introduction of insoluble materials into the raw materials of the coffee carbonated drink, then very well overcomes the drawbacks that the carbonated drink is not easy to be filled and the gas-retaining property is poor due to the insoluble materials contained in the raw materials and greatly prolongs the shelf-life of the coffee carbonated drink finished products. After nine months of the storage period, the coffee carbonated drink still has excellent coffee flavor and carbon dioxide gas capacity.

Disclosed are apparatus and related methods of roasting coffee beans, grinding coffee beans and brewing ground coffee. The purpose of this disclosure is to provide a more flavorful coffee brew while minimizing bitterness, acidity, astringency and sourness. The disclosed apparatus and related methods demonstrate economic benefits (e.g., cost savings) over the prior art. In the coffee bean roasting methodologies, caffeol oils (the essence of coffee flavor) are captured via diatomaceous earth or similarly porous powders. Additional chemicals may be added to the coffee beans to enhance overall bean flavor. After roasting the beans are ground. Finally, the ground coffee is brewed with activated carbon to remove undesirable chemicals that cause bitterness, acidity, astringency, and/or sourness.

The present invention relates to a compound Chinese style coffee particle beverage, which is characterized by comprising: taking epimedium, manyprinckle acanthopanax, burdock (frying until achieving a coffee flavor, and crushing), bitter gourd, lobed kudzuvine root, fiveleaf gynostemma herb, and the like; adopting a supercritical extraction process to extract a concentrated solution; preparing the concentrated solution into extract powder; uniformly mixing the extract powder, seabuckthorn fruit powder, coffee, crystal maltitol and citric acid; and carrying out granulation, drying, and infrared sterilization to obtain the compound Chinese style coffee particle beverage.