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    PRODUCTION OF AN INSTANT COFFEE PRODUCT IN HIGH YIELD
    71.
    发明申请
    PRODUCTION OF AN INSTANT COFFEE PRODUCT IN HIGH YIELD 审中-公开

    公开(公告)号：US20170202236A1

    公开(公告)日：2017-07-20

    申请号：US15324594

    申请日：2014-07-08

    Applicant: GEA Process Engineering A/S

    Inventor： Anders Holmen Pedersen ,  Jakob Kryger Sørensen ,  Henrik Haraldsted

    IPC: A23F5/24 ,  A23F5/28

    CPC classification number: A23F5/246 ,  A23F5/28

    Abstract: Disclosed herein is a process for production of an instant coffee product in a high yield, comprising the steps of extracting roast and ground coffee beans with water having a temperature of 80° C. or less, to produce a first extract and spent coffee grounds, adding water to the spent coffee grounds to produce an aqueous suspension, hydrolysing the aqueous suspension using a hydrolysing enzyme to produce a second extract and spent remains, adding the first extract to the second extract, optionally after concentration and/or drying of the second extract, to obtain a combined extract, and drying the combined extract to obtain an instant coffee product. The high yield is obtained due to the reduction of enzyme inhibiting substances.

    Liquid coffee beverage concentrate
    74.
    发明授权
    Liquid coffee beverage concentrate 有权
    液体咖啡饮料浓缩液

    公开(公告)号：US09277758B2

    公开(公告)日：2016-03-08

    申请号：US13417029

    申请日：2012-03-09

    Applicant: Bary Lyn Zeller ,  John B. Topinka ,  Dale Anthony Kyser

    Inventor： Bary Lyn Zeller ,  John B. Topinka ,  Dale Anthony Kyser

    IPC: A23F3/18 ,  A23F5/26 ,  A23F5/28 ,  A23F3/16 ,  A23F3/22 ,  A23F5/24

    CPC classification number: A23F3/18 ,  A23F3/163 ,  A23F3/225 ,  A23F5/243 ,  A23F5/26 ,  A23F5/262 ,  A23F5/28

    Abstract: Liquid brewed beverage concentrates and methods of making the concentrates are provided herein. The concentrates are liquid and flowable at room temperature and can be diluted in an aqueous liquid to provide a beverage having the general appearance, flavor, and aroma of a freshly brewed beverage. The concentrates include a low water content, high non-aqueous liquid content, particularly non-volatile non-aqueous liquid content, and high flavor solids content, the amounts of which are balanced to provide concentrates with a desired flavor profile with little or no flavor degradation after storage at room temperature in a sealed container for at least about three months.

    Abstract translation: 本发明提供液体酿造的饮料浓缩物和制备浓缩物的方法。 浓缩物在室温下是液态的并且是可流动的，并且可以在含水液体中稀释以提供具有新鲜酿制的饮料的一般外观，风味和香气的饮料。 浓缩物包括低水含量，高非水性液体含量，特别是非挥发性非水性液体含量，以及高风味固体含量，其量是平衡的，以提供具有很少或没有风味的所需风味特征的浓缩物 在室温下在密封容器中储存至少约三个月后的降解。

    COFFEE PRODUCTS AND RELATED PROCESSES
    75.
    发明申请
    COFFEE PRODUCTS AND RELATED PROCESSES 审中-公开
    咖啡产品及相关过程

    公开(公告)号：US20140261002A1

    公开(公告)日：2014-09-18

    申请号：US14288102

    申请日：2014-05-27

    Applicant: Kraft Foods R&D, Inc.

    Inventor： Gerald Olean Fountain ,  Alan Gundle ,  Won Cheal Kang

    IPC: A23F5/28 ,  B65D85/804

    CPC classification number: A23F5/28 ,  A23F5/08 ,  A23F5/30 ,  A23F5/34 ,  A23F5/405 ,  A47J31/44 ,  B65D85/804 ,  B65D85/8043 ,  B65D85/8046

    Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.

    Abstract translation: 咖啡研磨方法，包括以下步骤：a）将焙炒咖啡前体的颗粒引入研磨室中; b）将可溶性咖啡颗粒引入研磨室中; c）将气体喷射到研磨室中以调动焙炒咖啡前体和可溶咖啡的颗粒; d）由此通过粉碎焙炒的咖啡前体的颗粒通过焙炒咖啡前体的颗粒的自身碰撞和可溶咖啡的颗粒与焙炒的咖啡前体的颗粒的碰撞来制备研磨和混合的咖啡产物 研磨室。 还描述了结合研磨和混合咖啡产品的方法和产品。

    PROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT
    77.
    发明申请
    PROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT 审中-公开
    生产咖啡豆提取物的方法

    公开(公告)号：US20140120231A1

    公开(公告)日：2014-05-01

    申请号：US14149270

    申请日：2014-01-07

    Applicant: KAO CORPORATION

    Inventor： Yuji MATSUI

    IPC: A23F5/06

    CPC classification number: A23F5/06 ,  A23F5/243 ,  A23F5/26 ,  A23F5/28 ,  A23F5/36 ,  A23F5/40

    Abstract: Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids and having taste and flavor intrinsic to the roasted coffee bean extract.The process for producing a roasted coffee bean extract includes adjusting a raw-material roasted coffee bean extract so as to have a Brix degree of from 10 to 40 and a pH of from 5.5 to 6.5, and treating the extract with heat at 100° C. or more.

    Abstract translation: 提供通过选择性地降低绿原酸内酯的含量，同时保持绿原酸含量并具有烘焙咖啡豆提取物固有的味道和风味的方法来生产抑制苦味的焙炒咖啡豆提取物的方法。 制造焙炒咖啡豆提取物的方法包括调整原料焙炒咖啡豆提取物，使白利度为10〜40，pH为5.5〜6.5，在100℃下加热处理提取物 。 或者更多。

    CONCENTRATED SHELF STABLE LIQUID COFFEE AND METHODS OF MAKING THEREOF
    78.
    发明申请
    CONCENTRATED SHELF STABLE LIQUID COFFEE AND METHODS OF MAKING THEREOF 有权
    浓缩液体稳定的液体咖啡及其制备方法

    公开(公告)号：US20140106055A1

    公开(公告)日：2014-04-17

    申请号：US13651251

    申请日：2012-10-12

    Applicant: Aly Gamay

    Inventor： Aly Gamay

    IPC: A23F5/36 ,  A23F5/46

    CPC classification number: A23F5/36 ,  A23F5/00 ,  A23F5/08 ,  A23F5/243 ,  A23F5/28 ,  A23F5/285 ,  A23F5/46 ,  A23L2/385

    Abstract: The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.

    Abstract translation: 本发明涉及一种在环境温度下保持稳定的超浓缩液体咖啡的技术，而不需要冷冻或冷冻。 本发明还涉及一种制备超浓缩稳定液体咖啡的方法，该方法具有增强的新鲜度，芳香和香味保持性，而没有酸度或苦味。

    PROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT
    79.
    发明申请
    PROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT 有权
    生产咖啡豆提取物的方法

    公开(公告)号：US20130243929A1

    公开(公告)日：2013-09-19

    申请号：US13989705

    申请日：2011-11-22

    Applicant: Yuji Matsui

    Inventor： Yuji Matsui

    IPC: A23F5/06 ,  A23F5/36

    CPC classification number: A23F5/06 ,  A23F5/243 ,  A23F5/26 ,  A23F5/28 ,  A23F5/36 ,  A23F5/40

    Abstract: Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids and having taste and flavor intrinsic to the roasted coffee bean extract.The process for producing a roasted coffee bean extract includes adjusting a raw-material roasted coffee bean extract so as to have a Brix degree of from 10 to 40 and a pH of from 5.5 to 6.5, and treating the extract with heat at 100° C. or more.

    Abstract translation: 提供通过选择性地降低绿原酸内酯的含量，同时保持绿原酸含量并具有烘焙咖啡豆提取物固有的味道和风味的方法来生产抑制苦味的焙炒咖啡豆提取物的方法。 制造焙炒咖啡豆提取物的方法包括调整原料焙炒咖啡豆提取物，使白利度为10〜40，pH为5.5〜6.5，在100℃下加热处理提取物 。 或者更多。

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