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公开(公告)号：US20170000153A1
公开(公告)日：2017-01-05
申请号：US15106415
申请日：2014-12-08
Applicant: NESTEC S.A.
Inventor： Carol Borland , Xiaoping Fu , Scott A. Westfall
Abstract: The present invention relates to a liquid coffee beverage in a closed container with improved aroma having a high ration of high volatile coffee aroma compounds to low volatile coffee aroma compounds in the gaseous headspace, and a method of producing
Abstract translation: 本发明涉及一种密闭容器中的液体咖啡饮料，其具有在气态顶部空间中具有高挥发性咖啡香气化合物与低挥发性咖啡芳香化合物的高比例的香味，以及一种生产
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公开(公告)号：US08703222B2
公开(公告)日：2014-04-22
申请号：US13442887
申请日：2012-04-10
Applicant: Zhengli Yao
Inventor： Zhengli Yao
IPC: A23F5/26
CPC classification number: A47J31/002 , A23F5/208 , A23F5/26 , A23F5/486
Abstract: A method and a device for making a coffee beverage are provided. The method includes: heating coffee powder by water vapor at a temperature lower than a sublimation temperature of caffeine to sublimate a volatile fat component in the coffee powder without sublimating the caffeine, and dissolving other water-soluble components in water at a temperature lower than 85° C. while only dissolving a little of the caffeine.
Abstract translation: 提供一种制造咖啡饮料的方法和装置。 该方法包括：在低于咖啡因升华温度的温度下，通过水蒸汽加热咖啡粉，使咖啡粉中的挥发性脂肪成分升华而不升华咖啡因，并将其它水溶性成分溶于低于85℃的水中 而只溶解一点咖啡因。
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公开(公告)号：US20120196014A1
公开(公告)日：2012-08-02
申请号：US13442887
申请日：2012-04-10
Applicant: Zhengli YAO
Inventor： Zhengli YAO
CPC classification number: A47J31/002 , A23F5/208 , A23F5/26 , A23F5/486
Abstract: A method and a device for making a coffee beverage are provided. The method includes: heating coffee powder by water vapor at a temperature lower than a sublimation temperature of caffeine to sublimate a volatile fat component in the coffee powder without sublimating the caffeine, and dissolving other water-soluble components in water at a temperature lower than 85° C. while only dissolving a little of the caffeine.
Abstract translation: 提供一种制造咖啡饮料的方法和装置。 该方法包括：在低于咖啡因升华温度的温度下，通过水蒸汽加热咖啡粉，使咖啡粉中的挥发性脂肪成分升华而不升华咖啡因，并将其它水溶性成分溶于低于85℃的水中 而只溶解一点咖啡因。
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公开(公告)号：US07056546B2
公开(公告)日：2006-06-06
申请号：US10670239
申请日：2003-09-26
Applicant: Ying Zheng , Christian Milo , Pu-Sheng Cheng , Rachid Rahmani , Wenjie Hu
Inventor： Ying Zheng , Christian Milo , Pu-Sheng Cheng , Rachid Rahmani , Wenjie Hu
IPC: A23L1/22
CPC classification number: B65D81/24 , A23F5/243 , A23F5/40 , A23F5/46 , A23F5/48 , A23F5/486 , A23F5/505 , A23G3/346 , A23G9/52 , A23G2200/00 , A23G2200/14 , A23L2/56 , A23L27/00 , A23L27/115 , A23L27/28
Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.
Abstract translation: 通过将提供香味的组分与稳定剂缔合以有效减少或防止风味的损失或降解的量来稳定提供芳香的组分如咖啡香气以抵抗其香味或感官特征的损失或降解的方法，或 感官特征并形成稳定的提供香味的组分，然后在包装储存之前或在将稳定的咖啡香味添加到食品或饮料产品之前，从稳定的咖啡香气中除去稳定剂。 所得到的稳定的提供香味的组分基本上不含稳定剂，并且可以并入到食品或饮料产品中，其中稳定的组分的初始风味或感官特征在保存期间保持至少两个月的时间 食品或饮料产品。
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公开(公告)号：US20020119235A1
公开(公告)日：2002-08-29
申请号：US09745124
申请日：2000-12-21
Inventor： Bary L. Zeller , Anilkumar G. Gaonkar , Anthony Wragg , Stefano Ceriali
IPC: A23F005/00
Abstract: A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25null C., and has a vapor pressure of at least 0.01 mm Hg at 25null C., a boiling point in the range of 25 to 250null C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25null C.
Abstract translation: 咖啡香气组合物和颗粒状咖啡饮料制备香气组合物。 芳香组合物包括咖啡香气成分和挥发性有机载体成分。 载体在25℃下处于液态，并且在25℃下具有至少0.01mm Hg的蒸汽压，沸点在25至250℃的范围内，密度小于1.0 g / cc，水溶性在25℃下不超过约10重量％
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Patent Agency Ranking6.发明授权Process for preparing low density soluble coffee products having increased particle strength and rapid hot water solubility 失效制备具有增加的颗粒强度和快速热水溶解度的低密度可溶性咖啡产品的方法
公开(公告)号：US5922385A
公开(公告)日：1999-07-13
申请号：US933431
申请日：1997-09-18
Applicant: Gordon Keith Stipp , Robert Lee White
Inventor： Gordon Keith Stipp , Robert Lee White
CPC classification number: C12Y301/01003 , A23F5/38 , A23F5/48 , A23F5/486
Abstract: Soluble coffee products having a chunkier physical appearance more like that of granular roast and ground coffee products, lower apparent (bulk) densities compared to prior agglomerated spray dried instant coffee products and better solubility than prior freeze dried instant coffee products when added directly to hot water. These soluble coffee products are made by forming a relatively thin glassy coffee strip or sheet from a thermoplastic melt of soluble coffee solids, water, coffee aroma and flavor volatiles and optionally solubility enhancing components and then gradually applying vacuum conditions to this glassy strip or sheet over several cycles while heated to a pliable and deformable state such that the strip/sheet expands in a controlled manner from about 2 to about 10 times its initial thickness to provide a porous open-celled coffee matrix where the pores have a median pore size typically in the range of from about 3 to about 25 microns. This porous coffee matrix is then dried and granulated to provide a soluble coffee product that can be easily measured out by consumers to provide differing brew strengths and can be used across a range of consumer preparation practices.
Abstract translation: 可溶性咖啡产品与现有的聚集的喷雾干燥的速溶咖啡产品相比，具有更加像颗粒状的焙炒和研磨的咖啡产品的较冷的物理外观，与现有的冷冻干燥的速溶咖啡产品相比直接加入到热水中时具有更低的表观（体积） 。 这些可溶性咖啡产品通过从可溶性咖啡固体，水，咖啡香气和风味挥发物的热塑性熔体和任选的溶解度增强组分形成相对薄的玻璃状咖啡条或片制成，然后逐渐地将真空条件施加到该玻璃状条或片上 几个循环，同时加热到柔韧和可变形的状态，使得带材/片材以受控的方式从其初始厚度的约2至约10倍膨胀，以提供多孔的开孔咖啡基质，其中孔的中值孔径通常在 范围为约3至约25微米。 然后将该多孔咖啡基质干燥并造粒以提供可溶性咖啡产品，其可以容易地由消费者测量以提供不同的酿造强度并可用于一系列消费者制备实践。
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公开(公告)号：US5750178A
公开(公告)日：1998-05-12
申请号：US665786
申请日：1996-06-18
Applicant: Pu-Sheng Cheng , Robert Garwood , Zenon Ioannis Mandralis , James Tuot , Scott Westfall
Inventor： Pu-Sheng Cheng , Robert Garwood , Zenon Ioannis Mandralis , James Tuot , Scott Westfall
Abstract: A method of producing coffee particles containing entrapped aroma. Soluble coffee solids and up to 10% by weight water are introduced into a heating and mixing zone and to raise the temperature to about 85.degree. C. to about 130.degree. C. to form a molten mass. Aroma-containing substrate is introduced into the molten mass to form a molten mixture containing a gas under a pressure of about 2.0 MPa to about 7.0 MPa. The molten mixture is extruded into a pressure zone in which the pressure is greater than the pressure of the gas in the molten mixture and the molten mixture is retained in the pressure zone until it solidifies to form a hardened glass. The hardened glass is ground into coffee particles of size of about 0.5 mm to 3 mm.
Abstract translation: 一种生产含有截留香气的咖啡颗粒的方法。 将可溶性咖啡固体和至多10重量％的水引入加热和混合区，并将温度升高至约85℃至约130℃以形成熔融物质。 将含有香料的基质引入熔融物质中以在约2.0MPa至约7.0MPa的压力下形成含有气体的熔融混合物。 将熔融混合物挤出到压力区，其中压力大于熔融混合物中的气体的压力，并且熔融混合物保持在压力区中，直到其固化以形成硬化玻璃。 将硬化的玻璃研磨成大约0.5mm至3mm的咖啡颗粒。
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公开(公告)号：US5342638A
公开(公告)日：1994-08-30
申请号：US913134
申请日：1992-07-14
Applicant: Peter Koch
Inventor： Peter Koch
Abstract: Coffee aromas are transferred to an oil by introducing a condensation product of a frost of carbon dioxide charged with coffee aromas and water into a heat-regulated enclosure having a lower portion for containing an oil bath and an upper portion for containing a layer of the frost introduced therein and for venting sublimed carbon dioxide. To carry out the process, the oil bath is regulated at a temperature above the freezing point of the oil, and the temperature in the enclosure above the oil bath is regulated so that during introduction of the frost into the enclosure, a layer of frost is formed and maintained above the bath, carbon dioxide of the frost is sublimated and water of the frost is melted. Sublimated carbon dioxide is vented from the enclosure, an aroma- and water-laden oil bath is removed from the enclosure and oil is added to the bath to replace oil removed from the enclosure, while introducing frost into the enclosure and regulating the temperatures. The bath removed is separated into aroma-laden oil and aroma-laden water components, and the aroma-laden water component may be contacted with an oil to obtain an aromatic oil.
Abstract translation: 通过将装有咖啡香料和水的二氧化碳霜的冷凝产物引入具有用于容纳油浴的下部的热调节的外壳中，将咖啡的香味转移到油中，并且包含霜层的上部 并引入升华二氧化碳。 为了进行该过程，将油浴调节到高于油的冰点的温度，并且调节油浴上方的外壳中的温度，使得在将霜引入外壳期间，一层霜是 形成并保持在浴液之上，霜的二氧化碳升华，霜的水熔化。 将升华的二氧化碳从外壳排出，从外壳中取出芳香和含水的油浴，并将油添加到浴中，以更换从外壳移除的油，同时将霜引入外壳并调节温度。 除去的浴被分离成含有香气的油和含有香气的水组分，并且将含香料的水组分与油接触以获得芳香油。
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公开(公告)号：US5332591A
公开(公告)日：1994-07-26
申请号：US941810
申请日：1992-09-08
Applicant: Ralph Ogden
Inventor： Ralph Ogden
Abstract: A method and apparatus for producing flavorful instant coffee. The method includes the conventional steps of grinding and roasting the coffee beans. Also included are a step of collecting the aromatic compounds driven off during roasting and adding these aromatics to the water soluble coffee components prior to packaging.
Abstract translation: 一种生产美味速溶咖啡的方法和设备。 该方法包括对咖啡豆进行研磨和焙烧的常规步骤。 还包括收集在焙烧期间驱赶的芳族化合物的步骤，并在包装之前将这些芳族化合物加入到水溶性咖啡组分中。
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公开(公告)号：US5323623A
公开(公告)日：1994-06-28
申请号：US81879
申请日：1993-06-25
Applicant: Lawrence G. Carns , James Tuot
Inventor： Lawrence G. Carns , James Tuot
CPC classification number: A23F5/486 , A23F3/426 , Y10S62/908
Abstract: Coffee aroma gases are conveyed to a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma gas and form finely divided particles of coffee aroma frost suspended in a stream of nitrogen gas, while minimizing contact of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The porous filter is periodically back pulsed to dislodge aroma frost particles collected on the outer surface of the tubular filter, with the particles being recovered for incorporation in soluble coffee products. Condensation of aroma components present in the aroma gas may be carried out in several stages to effect fractionation of the aroma gas.
Abstract translation: 咖啡芳香气体被输送到低温收集器，其中液氮直接喷入香气气流中，以迅速冷凝芳香气体，并形成悬浮在氮气流中的细分散的咖啡香气颗粒，同时最小化冷却的 气体与收集器的墙壁。 芳香霜颗粒在气态氮气中的悬浮液通过管状多孔过滤器以除去收集在管状过滤器外表面上的芳香霜颗粒，氮气通过多孔过滤器并从收集器中排出。 多孔过滤器周期性地反向脉冲以驱除收集在管状过滤器的外表面上的香味霜颗粒，其中回收颗粒以引入可溶性咖啡产品中。 存在于芳香气体中的芳香成分的缩合可以分几个阶段进行，以实现芳香气体的分馏。
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