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    Instant coffee product and a process for its manufacture
    72.
    发明授权
    Instant coffee product and a process for its manufacture 失效
    即时咖啡产品及其制造工艺

    公开(公告)号：US3652292A

    公开(公告)日：1972-03-28

    申请号：US3652292D

    申请日：1968-03-07

    申请人： GEN FOODS CORP

    发明人： BACH HEINZ ,  BOTTGER MAX ,  PABST HEINRICH

    IPC分类号： A23F5/08 ,  A23F5/14 ,  A23F5/40 ,  A23F1/08

    CPC分类号： A23F5/405 ,  A23F5/08 ,  A23F5/14

    摘要： Soluble coffee solids prepared by extraction are mixed in an aqueous medium with wet ground colloidal particles of roast or extracted roast coffee, the latter representing about 3 percent to 40 percent by weight of the total weight of the coffee product. The colloidal particles are stabilized against flocculation by regulation of the pH so as not to exceed a pH of 5.2 and said particles are encased in the dried soluble coffee solids to form an instant coffee product having a fresh-brewed coffee aroma flavor and turbidity. The resultant coffee product may be admixed with additional soluble coffee powder. Drying is performed by conventional methods.

    摘要翻译： 通过提取制备的可溶性咖啡固体在水性介质中与烘焙或提取的焙炒咖啡的湿磨的胶体颗粒混合，后者占咖啡产品总重量的约3重量％至40重量％。 通过调节pH使胶体颗粒稳定，防止絮凝，使其不超过5.2，并将所述颗粒包裹在干燥的可溶性咖啡固体中以形成具有新鲜咖啡香味和浊度的速溶咖啡产品。 所得咖啡产品可以与另外的可溶咖啡粉末混合。 通过常规方法进行干燥。

    AERATED CREAMERS, PACKAGED READY-TO-USE AERATED CREAMERS, AND METHODS OF MAKING AND USING SUCH CREAMERS
    78.
    发明公开
    AERATED CREAMERS, PACKAGED READY-TO-USE AERATED CREAMERS, AND METHODS OF MAKING AND USING SUCH CREAMERS 审中-公开

    公开(公告)号：US20240206489A1

    公开(公告)日：2024-06-27

    申请号：US18545906

    申请日：2023-12-19

    申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

    发明人： Ningrong Catherine Fu ,  James Stone ,  Emanuel Jose De Freitas

    IPC分类号： A23C9/156 ,  A23F5/14 ,  A23L2/54

    CPC分类号： A23C9/156 ,  A23F5/14 ,  A23L2/54

    摘要： 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.

    COFFEE-TEA BASED BEVERAGE MIXTURE
    80.
    发明公开
    COFFEE-TEA BASED BEVERAGE MIXTURE 审中-公开

    公开(公告)号：US20240090525A1

    公开(公告)日：2024-03-21

    申请号：US17947364

    申请日：2022-09-19

    申请人： Donald N. Frantum, JR.

    发明人： Donald N. Frantum, JR.

    IPC分类号： A23F5/14 ,  A23F3/14

    CPC分类号： A23F5/14 ,  A23F3/14 ,  A23V2002/00

    摘要： The disclosure provides a coffee-tea based beverage mixture suitable for caffeine-sensitive consumers to inhibit jitteriness caused by the caffeine, as well as the methods for making the coffee-tea based beverage mixture. The coffee-tea based beverage mixture is a range of ninety to ninety-six-point-five (90%-96.5%) percent water by weight of the mixture, a range of three to eight-point-five (3%-8.5%) percent ground coffee by weight of the mixture and a range of point-fifteen to one-point-fifteen (0.15%-1.15%) percent ground tea by weight of the mixture. In an embodiment, the mixture is brewed at between 2.7° C. to 105° C. from a range of three to four (3-4) minutes to forty-eight (48) hours of time and, as a cold brew, agitated at every eighteen to twenty-four (18-24) hours. The resulting brewed beverage may include a sweetener or a creamer of type and quantity of choice of the user.