273 results about "Green coffee" patented technology

The present invention relates to the modification of galactomannans present in the green coffee bean by reducing the endogenous level of α-D-galactosidase activity. In particular, the present invention pertains to a plant cell with reduced α-D-galactosidase activity and to a plant harboring such a plant cell.

Device for preparing a coffee drink having a visually appealing crema layer comprises a container for receiving flavor-containing materials and allowing it to interact with pressurized hot water to produce a coffee drink, an orifice for converting the coffee drink into a high speed drink jet, and a cyclone channel located below the orifice and adapted to interact with the jet to generate a cyclone zone therein during preparing the coffee drink. The cyclone zone stays alive by constantly drawing air in from atmosphere to emulsify with the coffee drink within the cyclone zone and constantly driving the resulting emulsion out of the cyclone zone as a result of the momentum of the jet. The emulsion separates into a coffee drink layer and a crema layer on top of the coffee drink upon being received in a cup.

Various forms of apparatus for preparing and dispensing beverages, preferably based on coffee, can receive instructions from a customer and deliver the beverage automatically. The apparatus is preferably capable of fully automatic cleaning in a cleaning cycle in which a cleaning agent is flushed through the lines, and the apparatus is preferably arranged to ensure that not only are the lines cleaned properly but that no cleaning agent can be dispensed. The apparatus includes a brewer assembly having a chamber in which freshly ground coffee can be introduced and either espresso or filter coffee can be automatically prepared by passing hot water through the chamber and removing the spent coffee grounds . The coffee may be stored as coffee beans in sealed containers that can automatically be pierced to release the beans which are ground immediately before preparation of the beverage . The apparatus also includes a cup-size detector for ensuring that the customer offers a cup to the apparatus that is of a size appropriate to the beverage selected.

A method of processing roasted coffee to improve the retention of carbon dioxide and aromatics liberated from the roasted coffee. The method involves preparing one or more containers for receiving coffee. The containers are purged of contained air through flushing with an inert gas. Roasted coffee is transported and delivered to a grinding circuit where it is ground directly into a container filling apparatus. The container filling filling apparatus delivers the ground coffee directly into the purged containers after which the containers are sealed to maximize the retention of carbon dioxide and aromatics liberated from the roasted coffee and to minimize contact of the ground roasted coffee with the air.

A brewed beverage appliance uses a specialized pre-packaged beverage container and a related method of brewing a beverage. The container comprises a cup-shaped base having openings at the bottom. A plurality of roasted, whole coffee beans are contained therein. The appliance has a blade that punctures the cup and then grinds the beans while they are still in the cup. Heated water is delivered to the cup and passes through the ground coffee causing brewed coffee to emit from the openings in the bottom of the cup and into a container such as a coffee mug.

The subject invention provides methods for treating unroasted or green coffee beans to improve their quality of flavor to the palate, including reduced bitterness, better tasting, and improved aroma. In one embodiment, the invention pertains to the treatment of either green and un-dried, or green and dried, coffee beans with enzymes in a pH adjusted environment. According to the subject invention, the enzymes to be used, the pH of the treatment medium, and the times of treatment are parameters that are optimized based on different desired flavor and / or aroma outcomes.

Exemplary embodiments disclosed herein provide a method for producing primary roasted coffee beans where green coffee beans are roasted only until the point where the beans have reached the end of the primary roasting phase, where the beans are then quenched to stop the roasting process. In some embodiments, the end of the primary roasting phase is marked by the beans reaching the first crack stage. A disposable package containing primary roasted beans is also disclosed. A device for roasting and brewing ground coffee beans is also disclosed, the device having a porous container which accepts the ground coffee beans; a roasting container which accepts the porous container and has a sidewall containing an aperture; a fan and heating element positioned to force hot air through the aperture; a water containment vessel and heating subassembly positioned above the roasting container; and a water release valve assembly positioned between the water containment vessel and the roasting container.

A ready-to-serve coffee product which provides a refreshing beverage or topping. The product is a black, coffee containing liquid in an aseptically filled container. The liquid has a fresh, clean taste and may contain more than 2% by weight of soluble coffee solids. The liquid is produced by extracting coffee solids from roast and ground coffee at a draw-off ratio of less than about 3. The concentration of soluble coffee solids in the coffee extract is then adjusted to less than about 5% by weight under oxygen-reduced conditions.

A raw green coffee bean extraction method and coffee extract end product. The method produces a coffee extract end product which contains antioxidants (phenolic compounds), diterpenes (having detoxification properties), has greater bioavailability and greater ability to quench oxidative stress in comparison to existing polyphenol extracts.

A method for delivering a long coffee extract from a capsule containing ground coffee within a flow time of 50 seconds or less by injection of water under pressure within the capsule. The capsule is filled with ground coffee and has a delivery membrane. The capsule is extracted in a coffee extraction device, and pressurized water is injected in the capsule under pressure. The coffee beverage is released through the beverage delivery membrane of the capsule with engaging means engaging in and / or against the membrane. The pressure loss is reduced in the coffee bed by providing in the capsule coffee ground having a controlled percentage of fines (F) depending on the average particle size (D4,3). The flow time can be lowered to 40 seconds or even less while maintaining a coffee extraction yield within a high range of 15 to 30%.

A coffee product comprises (i) a first portion consisting of unroasted coffee, in an amount of from 1 to 90% by weight based on the total weight of the ground coffee composition, and (ii) a second portion consisting of ground coffee which has been roasted to a higher degree of roast than said first portion, in an amount of from 99 to 10% by weight based on the total weight of the ground coffee composition in a weight ratio of (i) to (ii) is from 10:90 to 80:20 wherein the coffee product comprises at least 4 g of chlorogenic acids per 100 g of product.

Method for preparing cappuccino wherein at least one coffee pad filled with ground coffee and an instant and / or liquid creamer are utilized, the method further comprising the following method-steps: hot water is forced under pressure through the coffee pad for obtaining coffee extract;—the coffee extract is supplied under pressure to at least one nozzle for obtaining a coffee extract jet, the coffee extract jet is aimed at a first buffer reservoir already filled with the creamer so that in the first buffer reservoir the cappuccino is formed and the cappuccino is discharged from the first buffer reservoir.

A method of processing coffee berries which includes a fermentation process of bringing coffee berries having a coffee seed and coffee pulp into contact with microorganisms that metabolize said coffee pulp to cause fermentation, and a refining process. Green coffee beans are obtained by performing a fermentation process of bringing coffee berries, which have a coffee seed and coffee pulp, and microorganisms into contact with one another to cause fermentation, and a refining process.

The present invention relates to herbal compositions containing the Hoodia gordonii and synergistically enhancing ingredients such as green coffee bean extract. The compositions are useful in controlling obesity and supporting the treatment of various health conditions related thereto, including Syndrome X. Methods of treatment using the compositions described herein are also disclosed.

An improved method for myceliating coffee includes providing raw coffee beans, preparing the raw beans for fungal myceliation by removing chlorogenic acids from the green coffee beans inoculating the prepared raw coffee beans with a fungal component to enable fungal myceliation of the green coffee beans. The method includes buffering the aqueous solution with a buffer selected from the group consisting of: sodium chloride, citric acid and ascorbic acid. In one embodiment, the method further includes myceliating the raw coffee beans under optimal conditions for mycelial growth, and preparing the myceliated coffee beans for roasting by washing the myceliated coffee beans to remove undesired metabolites produced by the fungal component. The myceliated coffee beans are roasted. Roasted coffee beans are then ground and brewed into a coffee beverage.

The invention provides a method of processing green coffee beans that improves the aromas and flavors of green coffee beans through simple means, allowing richly fragrant green coffee beans that have unique aromas to be obtained with ease. A method of processing green coffee beans includes a fermentation process by bringing green coffee beans, which are unground seeds from coffee berries, microorganisms, and nutritive substances that are metabolized by the microorganisms into contact with one another to cause fermentation, followed by a separation process of separating out only said green coffee beans that have passed through the fermentation process.

The present invention provides a method for the preparation of a myceliated coffee product. This method comprises providing green coffee beans and optionally heat treating the green coffee beans to provide prepared green coffee beans. Furthermore, a step of inoculating the prepared green coffee beans with a prepared fungal component and culturing the inoculum to prepare the myceliated coffee product is included. The present invention discusses different embodiments of the invention and the various products that can be developed by altering certain parameters, such as green coffee bean moisture content. The methods of the instant invention result in prepared green coffee beans and myceliated coffee products having reduced levels of undesirable taste components, such as 2-furanmethanol, and increased levels of fungal metabolites, such as β-glucans and other polysaccharides, relative to starting green coffee beans.

A brewed beverage appliance uses a specialized pre-packaged beverage container and a related method of brewing a beverage. The container comprises a cup-shaped base having openings at the bottom. A plurality of roasted, whole coffee beans are contained therein. The appliance has a blade that punctures the cup and then grinds the beans while they are still in the cup. Heated water is delivered to the cup and passes through the ground coffee causing brewed coffee to emit from the openings in the bottom of the cup and into a container such as a coffee mug.

The invention relates to a preparing method of low-caffeine instant coffee. The preparing method includes the steps that raw coffee beans are soaked in water for 0.5-1.5 h; the soaked raw coffee beans are steamed for 0.5-1.5 h at the temperature of 90 DEG C-110 DEG C; the steamed coffee beans are dried until the water content is 10-15%; the dried coffee beans are baked for 10-20 min and ground until the fineness is 5-30 meshes; the ground coffee powder is prewet for 10-30 min with water accounting for 20-50% of the mass of the ground coffee powder and is extracted with water for 5-20 min at the extracting temperature of 170 DEG C-180 DEG C and the extracting pressure of 0.9-1.2 Mpa; extract liquor is concentrated to 45-55 Brix, and subjected to spray drying to obtain the low-caffeine instant coffee. The caffeine content of the baked coffee beans and the instant coffee product is obviously reduced while the flavor of the product is not reduced obviously.

A method of processing coffee beans comprising roasting green coffee beans to give roasted coffee beans wherein the roasting treatment is carried out by bringing the green coffee beans into contact with a fluid at a high temperature and high pressure.

A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and refined.

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.

The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising(a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free mannose content is less than 50% by weight of the total mannose content, and(b) less than 1,000 ppm on a total coffee solids basis of 5-hydroxymethyl furfural, and to a process for producing a soluble coffee extract, comprising the steps:(i) combining roast and ground coffee with water,(ii) adding hydrolase enzymes,(iii) wet-milling to a mean particle size of about 10 to about 250 μm,(iv) treating the reaction mixture by exposing it to a temperature in the range of about 20° C. to about 90° C., preferably about 50° C. to about 60° C., and(v) circulating the reaction mixture through a cross-flow semi-permeable membrane separation device where the soluble coffee extract is obtained as permeate.

A solid coffee product susceptible of being obtained via a process that includes the following steps: a) the extraction with water, at a temperature below 70° C., of ground coffee obtained from green coffee beans; b) the removal of the water from the thus obtained aqueous extract to form a solid extract of green coffee; and c) the thermal treatment of the solid extract of green coffee at an appropriate temperature and for an amount of time sufficient to obtain a solid coffee product.

(Problems) To provide a highly safe dietetic composition originating in green coffee beans by which excellent dietetic effects can be obtained and which contributes to the prevention and treatment of life style-related diseases such as diabetes.(Means for Solving Problems) A dietetic composition characterized by comprising, as the active ingredient, a polar solvent extract of defatted green coffee beans. It is preferable that the above-described polar solvent extract is an extract obtained by using water-containing ethanol, still preferably water-containing ethanol having an ethanol concentration of from 40 to 90% (wt / wt). It is preferable that the above-described defatted green coffee beans are those obtained by extracting green coffee beans with N-hexane to thereby separate oily components therefrom. It is recommended to combine the above-described dietetic composition with one or more members selected from among salacia extract, evening primrose extract, sesamine and garcinia. This dietetic composition is usable as a material for foods, drinks, drugs, or skin preparations for external use.

The present invention provides a method for the preparation of a myceliated coffee product. This method comprises providing green coffee beans and optionally heat treating the green coffee beans to provide prepared green coffee beans. Furthermore, a step of inoculating the prepared green coffee beans with a prepared fungal component and culturing the inoculum to prepare the myceliated coffee product is included. The present invention discusses different embodiments of the invention and the various products that can be developed by altering certain parameters, such as green coffee bean moisture content. The methods of the instant invention result in prepared green coffee beans and myceliated coffee products having reduced levels of undesirable taste components, such as 2-furanmethanol, and increased levels of fungal metabolites, such as β-glucans and other polysaccharides, relative to starting green coffee beans.

A method of processing coffee beans in which green coffee beans are roasted and roasted coffee beans are obtained, wherein the green coffee beans are brought into contact with a high-temperature, high-pressure fluid and the roasting process is performed.

A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and refined.

The present invention discloses a scientific weight losing fully nutritional powder composition having satiety and belongs to the field of special dietary food processing. The composition is characterized by comprising the following components in percentages by mass: oat dietary fibers, plantago ovate seed shell powder, a garcinia cambogia fruit extract, a green coffee bean extract, sodium caseinate and mogrosides, and is also prepared by mixing the following raw materials: soybean protein isolate, plant fat powder, compound vitamins and compound minerals. By adding the oat dietary fibers, plantago ovate seed shells, sodium caseinate and mogrosides, the composition reaches effects of promoting satiety, moistening intestines and relaxing bowels. By adding the garcinia cambogia fruit extract and coffee bean extract, the composition has effects of inhibiting appetite and promoting fat metabolism. By adding the soybean protein isolate, plant fat powder, compound vitamins and compound minerals, the composition can supplement body with proteins, fats, vitamins and minerals, enables the body to reach purposes of being health and losing weight, and is especially suitable for populations with obesity and overweight.