Class / Patent application number | Description | Number of patent applications / Date published |
426594000 | Coffee and substitutes therefor | 88 |
20080206432 | Agglutinant Compound and Agglutinated Product For Reconstituting Powders of Vegetal Origin - An agglutinant compound and agglutinated product for reconstituting powders of vegetal origin, that allow employing a lamination or similar process, being said agglutinated product comprised of agglutinant compound and a vegetal mass formed by the powder of vegetal origin, that may range from 5-50% (mass/mass, regarding the powder mass used), with drying temperature ranging between 100-400° C., thickness between 0.05-2.50 mm and vegetal film humidity between 8 and 20%; being said agglutinant compound formed only by a mixture of polymers of hydroxylated organic acids, such as lactic acid and malic acid, and it may contain agents improving its agglutinant and sensorial properties. | 08-28-2008 |
20080226802 | BEVERAGE HAVING NATURAL SWEETENERS WITH ONE OR MORE STEVIA COMPONENTS AND SOURCE OF BERRY - Beverage compositions including a | 09-18-2008 |
20080233264 | Method and Apparatus for Preparing Beverages from Soluble Products - A method for the preparation of a beverage by mixing water and at least one powdered product in a mixing chamber ( | 09-25-2008 |
20080317931 | Beverage Ingredient Containing Capsule Having Several Compartments - A method for producing a beverage or liquid comestible from a single capsule by subdividing the interior of the capsule into a plurality of compartments, at least two compartments containing beverage-forming ingredients, introducing a liquid into one of the compartments of the capsule and starting to produce and drain a first beverage component on the basis of the ingredient contained in the first compartment, and opening a fluid communication between the first and the second compartment such that after the start of the production of the first beverage compartment, a production of a beverage component on the basis of the ingredient contained in the second compartment commences. The capsule is preferably used to make cappuccino-style beverages. | 12-25-2008 |
20090011110 | COFFEE MACHINE - A coffee machine for preparing hot, milk-containing beverages and having a milk supply ( | 01-08-2009 |
20090169703 | OXYGEN INFUSION CONTROL FOR COFFEE CONTAINER - A method for designing or producing a coffee container system includes the step of constructing a sample of a coffee container system, where the container system includes a main container, a lift-off top, and a seal mechanism for the opening between the lift-off top and the container. Thereafter, oxygen ingress into the container system is measured when the lift-off top is in place and the seal mechanism is in operation. A sealing effectiveness of the seal mechanism is then modified to achieve a desired oxygen ingress for the container system, so that container systems housing coffee and having the modified seal mechanism providing the desired oxygen ingress can be manufactured. In addition, a method for retarding oxygen ingress into coffee contained in a container system is provided by infusing the coffee with a high molecular weight gas compatible with the coffee during manufacture of the finished coffee container system. | 07-02-2009 |
20100034949 | Method and system for flash freezing coffee-flavored liquid and making warm coffee-based beverages - 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 warm coffee-based beverage may be easily and affordably created using the frozen beads. | 02-11-2010 |
20100040757 | Health Beverage and Additive Mixture for Preparing the Same - A beverage includes a liquid base, a coffee component, a saccharide component, a ginseng component, and a protein component. Per 8 ounces of the liquid base, the coffee component comprises between about 0.75 grams to about 12.65 grams, the saccharide component comprises between about 2.4 grams to about 23 grams, the ginseng component comprises between about 0.1 grams to about 0.6 grams, and the protein component comprises between about 1.24 grams to about 42.745 grams. | 02-18-2010 |
20100080885 | Methods for Coffee Cherry Products - Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol). | 04-01-2010 |
20100119685 | METHOD FOR MANUFACTURING A COFFEE TABLET, AND A COFFEE TABLET FOR PREPARING COFFEE OBTAINED WITH SUCH METHOD - A method for manufacturing a coffee tablet designed for preparing coffee therewith, wherein an amount of coffee starting material is compacted at a particular compressive pressure so that a coffee tablet with a particular hardness is obtained, while the particular hardness at a particular compressive pressure depends on a number of coffee parameters, such as moisture content of the coffee starting material, degree of roast of the coffee starting material and/or pouring volume of the coffee starting material, whose coffee parameter values are selected such that the obtained hardness of the coffee tablet effects disintegration thereof at a desired moment, in a desired manner. The invention further relates to a coffee tablet for preparing coffee manufactured with such a method. | 05-13-2010 |
20100159109 | DEVICE AND A METHOD FOR PREPARING A READY TO USE LIQUID PRODUCT - The invention relates to a device | 06-24-2010 |
20100285201 | SYNERGISTIC SWEETENING COMPOSITIONS - A sweetening composition comprising sucralose and a purified extract of stevia. | 11-11-2010 |
20100310752 | Method for Enhancing Flavor of Drinks - A method for enhancing flavor of drinks has steps of making uncompleted whipped cream and enhancing flavor of a drink. The step of making uncompleted whipped cream includes stirring liquid fresh cream with salt to produce uncompleted whipped cream. The step of enhancing flavor of the drink includes adding the uncompleted whipped cream to the drink to make a salt drink with enhanced flavor. | 12-09-2010 |
20100316784 | Liquid Coffee Concentrates And Methods Of Making Thereof - Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee concentrate base with an edible alkali source in an amount effective to artificially increase a pH of the liquid coffee concentrate base. The liquid coffee concentrate base is aseptically processed and thermally treated at elevated temperatures for a time sufficient to artificially drive acid generating reactions in the liquid coffee concentrate to completion to form a stabilized liquid coffee concentrate. | 12-16-2010 |
20100323082 | PROCESSED AND ROASTED COFFEE BEAN AND METHOD FOR PRODUCTION OF PROCESSED AND ROASTED COFFEE BEAN - The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans. | 12-23-2010 |
20100323083 | METHOD FOR COMPACTING PLANT POWDERS AND PRODUCTS OBTAINED THEREFROM - The present invention relates to tablets allowing hot drinks to be prepared by lixiviation and especially coffee. It also relates to the preparation method by which said tablets may be made. | 12-23-2010 |
20110274816 | GLASSY MATRICES FOR THE STABILIZATION OF COFFEE AROMA - A glassy matrix for coffee aroma is provided in which the level of compounds which degrade aroma has been reduced, enabling the production of improved soluble coffee powder. | 11-10-2011 |
20110281013 | Enzyme-Assisted Soluble Coffee Production - The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising
| 11-17-2011 |
20120107482 | CONCENTRATED COFFEE EXTRACT - Provided is a concentrated coffee extract solution having a rich sweet aroma and a clear aftertaste. The concentrated coffee extract solution contains the following components (A) and (B):
| 05-03-2012 |
20120121791 | COFFEE EXTRACT HAVING RED FRUITS AND COFFEE AROMA - The present invention relates to the development and obtention of a liquid coffee extract bearing a combined natural coffee and red fruits aroma which modifies the aroma but keeps unaltered the coffee taste. | 05-17-2012 |
20120196025 | Infusion preparation device, related method, and resultant product - A device to prepare an infusion, such as a brewed beverage, by moderating and manipulating the extraction rate of a particulate base during an infusion, a related method to prepare such an infusion, and a resultant product of such a method. | 08-02-2012 |
20120328761 | Liquid Coffee Concentrates And Methods Of Making Thereof - Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee concentrate base with an edible alkali source in an amount effective to artificially increase a pH of the liquid coffee concentrate base. The liquid coffee concentrate base is aseptically processed and thermally treated at elevated temperatures for a time sufficient to artificially drive acid generating reactions in the liquid coffee concentrate to completion to form a stabilized liquid coffee concentrate. | 12-27-2012 |
20130064956 | Shelf Stable, Brewed Beverage Concentrates And Methods Of Making The Same - 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. | 03-14-2013 |
20130236627 | COFFEE WHITENER, PROCESS FOR PRODUCING SAME, AND PROCESS FOR PRODUCING BEVERAGE - Coffee whiteners prepared by using, as the aqueous phase thereof, a casein-containing milk protein solution that has been deamidated with a protein deamidating enzyme, exhibit excellent storage stability and dispersibility in coffee without the use of synthetic emulsifiers. | 09-12-2013 |
20130243929 | PROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT - 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. | 09-19-2013 |
20130251882 | PRODUCTS WITH IMPROVED FOAMING PROPERTIES - The present invention relates to improvements of foaming properties achieved by using unroasted coffee solids. Specifically the invention relates to dried soluble powders with improved foaming properties upon dissolution. The products have a foaming particle porosity of at least 20%. | 09-26-2013 |
20140065282 | Coffee-Derived Surfactants - Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products. | 03-06-2014 |
20140087054 | COFFEE BEVERAGE AND PROCESS FOR PRODUCING SAME - Provided is a coffee beverage which achieves a good balance between sweet, bitter, and unpleasant tastes at both liquid temperatures of 10° C. or less, which is a liquid-temperature of the beverage while refrigerated, and around ordinary temperature (for example, 20 to 30° C.), which is an assumed liquid temperature of the beverage when it is drunk. The coffee beverage comprises fructose, maltose, and a cacao extract. Fructose is contained in a form of, for example, glucose-fructose syrup. Maltose is contained in a form of, for example, maltose syrup. The content of glucose-fructose syrup and the content of maltose syrup in the coffee beverage are each preferably 1 to 10% by weight. The weight ratio between glucose-fructose syrup and maltose syrup is preferably 3:1 to 1:3. The content of the cacao extract in the coffee beverage is preferably 0.01 to 0.1% by weight. The coffee beverage can further comprise sugar. | 03-27-2014 |
20140106055 | CONCENTRATED SHELF STABLE LIQUID COFFEE AND METHODS OF MAKING THEREOF - 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. | 04-17-2014 |
20140178559 | Cold-Brewed Instant Coffee - Embodiments of the invention are directed to instant coffee and methods of preparing the same, wherein the methods include adding water having a temperature of less than 117° F. to ground coffee beans to result in a slurry with liquid and solid components, maintaining the slurry at a temperature below 117° F. for at least one hour, separating the liquid component of the slurry from the solid component, to yield a liquid coffee extract, and subjecting the liquid coffee extract to a drying process to remove water from the liquid coffee extract, to yield a solid coffee extract which can be used as an instant coffee. Embodiments of the invention are also directed to blended instant coffees and methods of preparing the same. | 06-26-2014 |
20140272077 | ENHANCED EXTRACTS OF FOOD AND BEVERAGE COMPONENTS - Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through filtration techniques. | 09-18-2014 |
20150125587 | CARBONATED COFFEE BEVERAGE - There is provided a carbonated coffee beverage that has both the features of coffee beverages and those of carbonated beverages and is characterized in that bubbling-over is suppressed upon the filling of the beverage in a package or the opening of the package. The ratio of the chlorogenic acid concentration (unit: ppm) of the beverage to its coffee solids concentration (unit: wt. %) is adjusted to 300 or higher. | 05-07-2015 |
20150296828 | LOW-MYCOTOXIN COFFEE CHERRY PRODUCTS - A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol). | 10-22-2015 |
20150327568 | COFFEE PRODUCT - The invention relates to method for forming a coffee article for preparing a coffee beverage, the method comprising: providing a liquid coffee-extract; foaming and cooling the liquid coffee-extract to obtain a shape-retaining coffee-extract mousse, and shaping and freeze-drying the mousse to obtain a coffee article. | 11-19-2015 |
20150329343 | CHILLED N2 INFUSED BEVERAGE DISPENSING SYSTEM AND METHOD TO PREPARE AND DISPENSE A CHILLED N2 INFUSED BEVERAGE - A system and method to prepare and dispense a N | 11-19-2015 |
20160015049 | LIQUID CREAMER COMPOSITION COMPRISING OLEOSOMES AS REPLACEMENT FOR OIL AND METHOD OF MAKING THE SAME - The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition comprising protein, oleosomes and optionally oil. The invention also relates to a beverage composition comprising the liquid creamer composition, and a method of making it. | 01-21-2016 |
20160029655 | PROCESS FOR THE PRODUCTION OF A LIQUID COFFEE CONCENTRATE - The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step. | 02-04-2016 |
20160050950 | CREAMER COMPOSITION COMPRISING PLANT PROTEIN MICROPARTICLES - The present invention relates to use of plant protein microparticles as whitening agents in creamer compositions. The invention also relates to a method of producing a creamer composition, and a method of preparing a beverages composition. | 02-25-2016 |
20160165916 | NOVEL PEPTIDES AND THEIR USE IN FOOD AND BEVERAGE | 06-16-2016 |
20170233235 | CHILLED N2 INFUSED BEVERAGE DISPENSING SYSTEM AND METHOD TO PREPARE AND DISPENSE A CHILLED N2 INFUSED BEVERAGE | 08-17-2017 |
20190142026 | A NITROGEN INFUSED SOLUBLE COLD BREW INSTANT COFFEE AND PROCESS FOR PREPARATION | 05-16-2019 |
426595000 | Whole or ground, including additive other than extractive type | 46 |
20080233265 | METHOD OF STORING ROASTED COFFEE BEANS - Roasted coffee beans are cooled and stored to a temperature of 0° C. or below before elapse of forty eight hours of holding time at room temperature or below after roasting. | 09-25-2008 |
20080299283 | COFFEE FLAVOUR MODIFICATION PROCESS - 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. | 12-04-2008 |
20080311271 | Container packed coffee beverage and process for production thereof - A container-packed coffee beverage is provided, containing chlorogenic acids to a suitable extent, and furthermore having excellent taste, and with deterioration at heating has been suppressed. A container-packed coffee beverage containing the following constituents (A), (B) and (C):
| 12-18-2008 |
20090053381 | METHOD OF PRODUCING CHLOROGENIC ACID COMPOSITION - The present invention provides a method for obtaining a chlorogenic acid composition which contains high concentration of chlorogenic acids and a reduced amount of caffeine at a high yield. | 02-26-2009 |
20090053382 | Method of Processing Chlorogenic Acid-Rich 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. | 02-26-2009 |
20090220667 | Herbal formulations and methods for supplementing caffeinated beverages - Herbal formulations for use in caffeinated beverages are disclosed. A formulation for improving cognitive functions can include | 09-03-2009 |
20090252850 | Coffee-Derived Surfactants - Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products. | 10-08-2009 |
20100021616 | Protein supplemented coffee beverage - A protein supplemented coffee beverage that includes the addition to hot coffee of a quantity of hydrolyzed collagen, a quantity of hydrolyzed whey protein concentrate, and a miniscule amount of natural coffee flavor, for the purpose of supplementing the protein content of the beverage when consumed. | 01-28-2010 |
20100034950 | Method and system for flash freezing coffee-flavored liquid and making cold coffee-based beverages - 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. | 02-11-2010 |
20100080886 | COFFEE DISPENSING MACHINE - The instant application describes a programmable apparatus for making coffee that includes a hopper for holding coffee beans; a grinding element for receiving the coffee beans and grinding them to produce ground coffee; and a brewing chamber for receiving programmable quantities of ground coffee and combining the ground coffee with quantities of hot, pressurized water. The programmable apparatus for making coffee also includes a piston for compressing the ground coffee, the piston being arranged to enter the brewing chamber at an open end thereof; an o-ring fitted to the outside of the piston so as to maintain a pressure-tight seal against the wall of the brewing chamber; and a programming element for selectively determining a quantity C of ground coffee to be combined with a quantity W of water in the brewing chamber, the brewing chamber being capable of accommodating more than 14 grams of ground coffee. | 04-01-2010 |
20100112181 | Recovery of Antioxidants from Decaffeination Process - The present invention relates to a process to recover an antioxidant component. The process can include decaffeinating coffee beans to produce a decaffeination stream and decaffeinated coffee beans and then processing the decaffeination stream to recover the antioxidant component. The decaffeinated coffee beans can be in a usable form after decaffeination so that they can be used as part of a coffee making process to make roast and ground coffee for conventional brewing. | 05-06-2010 |
20100260915 | GROUND ROAST COFFEE TABLET - A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage but also readily disintegrates when contacted with hot water during brewing, is made by subjecting conventional ground, roasted coffee to a multi-step compaction process in which at least two compression steps are carried out in the same compaction die. | 10-14-2010 |
20100316785 | METHOD FOR TREATING SUGAR-ENRICHED ROASTED COFFEE BEANS, ROASTED COFFEE BEANS, AND COFFEE BEVERAGE - A method for treating roasted coffee beans, to improve an extraction rate of coffee component from the roasted coffee beans and to increase a richness component content of the roasted coffee beans while suppressing acidity generation in the roasted coffee beans, includes: a sugar-enriching treatment step in which roasted coffee beans are brought into contact with sugar to increase a sugar content of the roasted coffee beans; and a water vapor treatment step in which the roasted coffee beans having undergone the sugar-enriching treatment are brought into contact with water vapor. | 12-16-2010 |
20110135802 | DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND METHOD OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same. | 06-09-2011 |
20110135803 | DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND METHOD OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same. | 06-09-2011 |
20110195171 | ANTIOXIDANT ADDITIVE - An antioxidant additive includes one, two, or all three of | 08-11-2011 |
20110223309 | METHOD AND DEVICE FOR CREMA PRODUCTION BASED ON VOLUMETRIC FLOW - A method for producing crema in a coffee vending machine that has a flow-through heater for heating water and that is charged with substrate capsules which include a Venturi nozzle for crema production. The method includes a) heating the water in the flow-through heater; b) brewing ground coffee using the heated water in a brewing chamber in order to produce a coffee drink; and c) producing crema by mixing the coffee drink with a gas in the Venturi nozzle. In step c), at least one of two volumetric flows of the coffee drink or the gas is increased in the Venturi nozzle during a predetermined time interval. | 09-15-2011 |
20120015094 | GROUND ROAST COFFEE TABLET - A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage but also readily disintegrates when contacted with hot water during brewing, is made by subjecting conventional ground, roasted coffee to a multi-step compaction process in which at least two compression steps are carried out in the same compaction die. | 01-19-2012 |
20120128856 | MAITAKE MUSHROOM COFFEE - A method of producing a beverage including: combining roasted, ground maitake mushroom with roasted, ground coffee beans to provide a maitake-coffee mixture, and brewing the maitake-coffee mixture; and a maitake-coffee beverage produced thereby. | 05-24-2012 |
20120156357 | METHOD FOR PRODUCTION OF COMPOSITION OF INSTANT FREEZE-DRIED COFFEE AND REGULAR ROASTED COFFEE - A coffee composition based on instant freeze-dried coffee with the taste and aroma characteristics of a regular roasted coffee is provided. A method for obtaining the composition by processing regular roasted fine ground coffee through concentrated liquid coffee extract. This processing combined with freeze drying produces uniformly structured freeze-dried granules with uniform content of regular roasted fine ground coffee inside the granules. | 06-21-2012 |
20120207910 | LOW CALORIE COFFEE MIX COMPOSITION PREPARED BY USING D-TAGATOSE - The present invention relates to a low calorie coffee mix composition with a natural sweet taste prepared by using D-tagatose instead of sugar for a diet or a low calorie coffee mix. | 08-16-2012 |
20120321774 | CAFFEINELESS COFFEE - The present invention aims to provide caffeineless coffee that is rich in flavor. Ethyl isovalerate is incorporated in caffeineless coffee. If the caffeineless coffee is in the form of coffee beans, ethyl isovalerate is incorporated in such a way that its proportion is at least 1 ppb relative to the total amount of the coffee beans. | 12-20-2012 |
20120328762 | PROCESSED AND ROASTED COFFEE BEAN AND METHOD FOR PRODUCTION OF PROCESSED AND ROASTED COFFEE BEAN - The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans. | 12-27-2012 |
20130136843 | SPHERICAL PORTION OF COMPACTED GROUND COFFEE AND METHOD FOR MAKING SAME - The invention relates to a portion of product to be infused to prepare a beverage characterised in that the said portion comprises a spherical shell made of compacted ground coffee and a core made of ground coffee. The invention can be used to prepare beverages by infusing in any type of beverage preparation device, and preferably those used to prepare espressos. | 05-30-2013 |
20130156928 | HEALTHY COFFEE AND METHODS OF ITS PRODUCTION - The present invention relates to a method for producing a coffee blend and the coffee blend obtained by this method, wherein the coffee blend is characterized in that a coffee drink brewed from said coffee blend contains high amounts of chlorogenic acids (CGA) and N-methylpyridinium cations (NMP) and optionally, low amounts of carboxylic acid-5-hydrox-ytryptamides (C5-HT), has a superior antioxidative activity. | 06-20-2013 |
20130189417 | COFFEE FORMULATION - In an aspect, a roasted coffee composition, a brewed roasted coffee product, and a method of preparing the brewed roasted coffee product is provided. | 07-25-2013 |
20130202768 | INSTANT POWDER FORM TURKISH COFFEE MIXTURE NOT REQUIRING COOKING AND ITS PRODUCTION METHOD - The invention relates to Turkish coffee, which is a well known and traditional drink in the food sector. The present invention particularly relates to the method of obtaining ready-made Turkish coffee without using traditional preparing method and by only adding hot water in homes, offices, cafes, restaurants, hotels, and air-sea-land journeys, and relates to the Turkish coffee product obtained by using this method. | 08-08-2013 |
20130216685 | CONCENTRATED COFFEE COMPOSITION - Provided is a concentrated coffee composition containing chlorogenic acids at a high concentration and having good taste or flavor. The concentrated coffee composition of the present invention contains the following components (A) and (B):
| 08-22-2013 |
20130243930 | ROASTED COFFEE BEANS - Provided are roasted coffee beans useful for producing a coffee beverage having rich body and taste and suppressed in unpleasant taste. The roasted coffee beans of the present invention have an L value of 10 to 20, a content weight ratio [(B)/(A)] of hydroxyhydroquinone (B) to hydroquinone (A) of 3.5 or less, and a content of chlorogenic acids (C) of 0.3 to 1.5 g relative to 100 g of the roasted coffee beans. | 09-19-2013 |
20130260004 | BEVERAGES WITH ENHANCED FLAVORS AND AROMAS AND METHOD OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma. | 10-03-2013 |
20130330461 | COFFEE PRODUCT - The present invention relates to a method for producing a coffee product useful for preparing a coffee beverage, especially a Turkish coffee beverage, comprising steam treatment of a mixture of roast and ground coffee and emulsifier. | 12-12-2013 |
20130344225 | COFFEE EXTRACT - The present invention pertains to a coffee extract rich in variety and in which the features of coffee are enhanced. A roasted product prepared by following a step for mixing and roasting coffee beans with at least one material selected from among oolong tea, pu'erh tea, red tea, roses, jasmine, hops, hibiscus, lemon grass, the berries of Japanese pepper, rosemary, vanilla, sugar beets, Kombu, Azuki beans, kidney beans, peas, soy beans, almonds, cashew nuts, chestnuts, pumpkin seeds, sweet chestnuts, walnuts, sesame, sunflower seeds, hazel nuts, pecan nuts, macadamia nuts, pine nuts, peanuts, rice, barley, malt, buckwheat grains, Job's tears, mandarin orange peels, orange peels, Kabosu peels, grapefruit peels, Sudachi peels, Yuzu peels, lime peels, lemon peels, blueberries, prunes, cherries, Japanese persimmons, pineapple, bananas, grapes, mangoes, peaches, apples, black peppers, chili peppers, sugar cane, ginger, garlic, onions, carrots, burdock roots, pumpkins, sweet potatoes, potatoes, and corn. | 12-26-2013 |
20140234517 | INSTANT SOLID BEVERAGE AND METHODS OF PREPARATION - The invention concerns An instant solid beverage in form of granules, each granule ( | 08-21-2014 |
20140234518 | GROUND ROAST COFFEE TABLET - A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage but also readily disintegrates when contacted with hot water during brewing, is made by subjecting conventional ground, roasted coffee to a multi-step compaction process in which at least two compression steps are carried out in the same compaction die. | 08-21-2014 |
20140234519 | GROUND ROAST COFFEE TABLET - A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage but also readily disintegrates when contacted with hot water during brewing, is made by subjecting conventional ground, roasted coffee to a multi-step compaction process in which at least two compression steps are carried out in the same compaction die. | 08-21-2014 |
20140272078 | COFFEE PRESERVATION METHODS - A method for preserving green coffee beans by storing or packaging the beans in a nitrogen-filled low-oxygen-permeability container with at least one oxygen absorbent or scavenger. A method for preserving roasted coffee beans by storing or packaging the beans in a nitrogen-filled container that can withstand the pressure of the carbon dioxide gas released by the coffee beans after roasting, the pressurized container may include at least one oxygen absorbent or scavenger. And a method for establishing a vintage coffee system. | 09-18-2014 |
20140272079 | COFFEE COMPRISING CHINESE HERBS FOR LOWERING BLOOD SUGAR OF WEAK-BLADDER BODY TYPE PERSONS - Provided is a coffee composition that is suitably prepared for weak-stomach body type persons and may lower the body sugar, in which the coffee composition includes a powder or granule mixture of 14.00% by weight of coffee powder, 10.0% by weight of Job's tears powder, 2.0% by weight of mulberry bark powder, 6.0% by weight of Solomon's seal powder, 29.4% by weight of non-dairy creamer powder, 26.0% by weight of milk powder, 12.0% by weight of brown sugar, and 0.6% by weight of honey. | 09-18-2014 |
20140287127 | PROCESSES FOR FORMING SOLUBLE COFFEE PRODUCTS - A process of forming a freeze-dried soluble coffee product, comprising the steps of: i) forming a concentrated coffee extract; ii) foaming and optionally pre-freezing the concentrated coffee extract to form a foamed and preferably pre-frozen coffee intermediate; iii) subsequently incorporating finely ground roasted ground coffee into the foamed and preferably pre-frozen coffee intermediate; iv) subsequently freezing the foamed and preferably pre- frozen coffee intermediate to form a frozen coffee intermediate; v) grinding and sieving the frozen coffee intermediate to form a ground coffee intermediate; vi) drying the ground coffee intermediate to form the freeze-dried soluble coffee product. A process of forming a spray-dried soluble coffee product is also described. | 09-25-2014 |
20140370181 | COFFEE COMPOSITION FOR USE WITH A BEVERAGE UNIT AND METHODS OF USING THE SAME - The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed. | 12-18-2014 |
20150093491 | Method and Apparatus For Aging Coffee - A method and apparatus for aging coffee, which both accelerates the aging process, and also imparts and develops a desired flavor profile in the finished (roasted and brewed) bean. Beneficial results are obtained by placing unroasted coffee in intimate contact with or in proximity to aging compounds of interest. | 04-02-2015 |
20150140195 | CONCENTRATED SHELF STABLE LIQUID COFFEE AND METHODS OF MAKING THEREOF - 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. | 05-21-2015 |
20150296829 | TREATING SOLUBLE COFFEE - The present invention provides a method for treating soluble coffee, the method comprising: providing a soluble coffee powder; providing a coffee oil in an amount of from 0.5 to 4 wt % relative to the soluble coffee powder; providing water in an amount of from 1 to 3 wt % relative to the soluble coffee powder; and mixing the soluble coffee powder with the coffee oil and then with the water. | 10-22-2015 |
20160007627 | METHOD OF PREPARING FLAVORED COFFEES USING REDUCED AMOUNT OF FLAVORANT | 01-14-2016 |
20160081364 | PAR-BAKED AND MILLED COFFEE BEANS FOR USE IN FOODS, BEVERAGES AND DIETARY SUPPLEMENTS - The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire | 03-24-2016 |
20160198731 | CREAMER COMPOSITIONS AND USES THEREOF | 07-14-2016 |
20170231247 | COMPOSITION FOR PREPARING FLAVORED COFFEES USING REDUCED AMOUNT OF FLAVORANT AND METHOD THEREFOR | 08-17-2017 |
426596000 | Coffee substitute | 1 |
20110268863 | Flavorful waterless coffee - Traditionally, coffee would be prepared in one of the four basic recipes; black, with sugar, with cream, or with both sugar and cream to be enjoyed as a beverage drink. It is the object of this invention to bring coffee consumption to a new solid foundation so that one can have his/her coffee and eat it too in a delicious and chewy recipe that contains all the ingredients and flavorings that coffee drinkers love but without the hot water. | 11-03-2011 |