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91.发明申请公开(公告)号：US20110135802A1
公开(公告)日：2011-06-09
申请号：US12976927
申请日：2010-12-22
摘要： 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.
摘要翻译： 本实施方案通常涉及具有增强的香味和香味的饮料及其制备方法。 本公开的一些实施方案涉及货架稳定的乳制品。 其他实施方案涉及具有稳定的乳制品和可溶性咖啡的饮料。 还公开了制造它们的方法。
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公开(公告)号：US20110091609A1
公开(公告)日：2011-04-21
申请号：US12973782
申请日：2010-12-20
摘要： 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.
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公开(公告)号：US20100247716A1
公开(公告)日：2010-09-30
申请号：US12730483
申请日：2010-03-24
IPC分类号： A23F5/14
CPC分类号： A23F5/14
摘要： The present invention provides a process of producing grains of coated coffee grounds, the process comprising: heating a mixture of a coating composition and coffee grounds to a temperature below the melting point of the coating composition and at which the coating composition forms a coating on at least some of the coffee grounds; and cooling the mixture to provide grains comprising coffee grounds having a coating of the coating composition formed on at least some of the surface of the coffee grounds. The present invention also provides coated ground coffee compositions that may be produced by this method.
摘要翻译： 本发明提供了一种生产涂覆咖啡渣颗粒的方法，该方法包括：将涂料组合物和咖啡渣的混合物加热到低于涂料组合物熔点的温度，并且涂料组合物在其上形成涂层 最少一些咖啡渣; 并且冷却所述混合物以提供包含咖啡渣的谷粒，所述谷物具有形成在所述咖啡渣的至少一些表面上的所述涂料组合物的涂层。 本发明还提供可以通过该方法制备的经包衣的研磨咖啡组合物。
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公开(公告)号：US20100215818A1
公开(公告)日：2010-08-26
申请号：US12680671
申请日：2008-09-10
申请人： Ulrich Kessler , Jean-Louis Duffey , Marc Georges Dreyer , Michael Desmond Kauter , Mathalai Balan Sudharsan , Helene Michele Jeanne Chanvrier , Olaf Wehrspann , Xiaoping Fu
发明人： Ulrich Kessler , Jean-Louis Duffey , Marc Georges Dreyer , Michael Desmond Kauter , Mathalai Balan Sudharsan , Helene Michele Jeanne Chanvrier , Olaf Wehrspann , Xiaoping Fu
摘要： The present invention relates to an instant drink powder, preferably an instant coffee powder, which upon reconstitution provides improved foaming. The powder comprises particles having a porosity of at least 55%. The present invention also relates to the use of such a powder, as well as to the method of manufacturing said powder.
摘要翻译： 本发明涉及速溶饮料粉末，优选速溶咖啡粉末，其在重构时提供改进的发泡。 粉末包含孔隙率至少为55％的颗粒。 本发明还涉及这种粉末的使用以及制造所述粉末的方法。
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公开(公告)号：US20100021616A1
公开(公告)日：2010-01-28
申请号：US12460141
申请日：2009-07-14
申请人： Philip Connolly , James Ernster
发明人： Philip Connolly , James Ernster
摘要： 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.
摘要翻译： 一种蛋白质补充的咖啡饮料，其包括加入一定数量的水解胶原蛋白的热咖啡，一定量的水解乳清蛋白浓缩物和少量天然咖啡香料，以便在消费时补充饮料的蛋白质含量。
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96.发明申请Method and composition for fortifying a single serving prepared beverage having minimal nutritional value 审中-公开用于强化具有最小营养价值的单一制备的饮料的方法和组合物公开(公告)号：US20050186319A1
公开(公告)日：2005-08-25
申请号：US10783219
申请日：2004-02-20
申请人： Ronald Williams , Jacque Butler
发明人： Ronald Williams , Jacque Butler
摘要： A method is provided of fortifying a single serving prepared beverage having minimal nutritional value with one or more nutritional supplements. The method includes the step of providing a supplement base. A further step is combining nutritional supplements into the supplement base to form a nutritional composition. The nutritional composition can be packed into a single serving dispenser. Another step is combining the nutritional composition from the single serving dispenser with the single serving beverage having minimal nutritional value for personal consumption.
摘要翻译： 提供了一种通过一种或多种营养补充剂来加强具有最小营养价值的单一制备的饮料的方法。 该方法包括提供补充基底的步骤。 进一步的步骤是营养补充剂组合成营养成分。 营养组合物可以包装成单一的分配器。 另一个步骤是将来自单一服务分配器的营养成分与单一服务的饮料相结合，具有最小的个人消费营养价值。
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97.发明申请Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same 有权用于增强天然含有它们的饮料中有益化合物的后处理含量的方法公开(公告)号：US20050153050A1
公开(公告)日：2005-07-14
申请号：US10962758
申请日：2004-10-12
申请人： Loretta Zapp , Thomas Slaga , Jifu Zhao , Mark Lange
发明人： Loretta Zapp , Thomas Slaga , Jifu Zhao , Mark Lange
摘要： A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
摘要翻译： 一种用于通过在焙烧之前预浸泡基质（例如咖啡豆）然后在用基材首先“预浸渍”的液体处理后对基底进行淬火之后，从含有多酚的加工饮料基材中酿造的饮料增加多酚含量的方法 “。 与相同性质和加工的常规加工饮料基材相比，从处理过的基材生产的饮料显示出显着增加的多酚含量。
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98.发明申请公开(公告)号：US20050003067A1
公开(公告)日：2005-01-06
申请号：US10827892
申请日：2004-04-20
申请人： Loretta Zapp , Thomas Slaga , Jifu Zhao , Mark Lange
发明人： Loretta Zapp , Thomas Slaga , Jifu Zhao , Mark Lange
摘要： A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
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公开(公告)号：US6045843A
公开(公告)日：2000-04-04
申请号：US89927
申请日：1998-06-03
申请人： Ismail Macit Gurol
发明人： Ismail Macit Gurol
摘要： A process for producing acid reduced coffee beans. An aqueous solution including potassium hydroxide and polyethylene glycol is applied to whole bean coffee immediately after roasting. The water from the solution dries, leaving a coating that reduces oxidation and flavor loss from the whole bean coffee, and which reduces the acidity of coffee beverages subsequently brewed from the beans.
摘要翻译： 一种生产减少酸的咖啡豆的方法。 包括氢氧化钾和聚乙二醇在内的水溶液在焙烧后立即施用于全豆咖啡。 来自溶液的水干燥，留下一层涂层，可以减少整个豆咖啡的氧化和风味损失，并降低随后从豆类中酿造的咖啡饮料的酸度。
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公开(公告)号：US5721003A
公开(公告)日：1998-02-24
申请号：US617340
申请日：1996-03-18
申请人： Bary L. Zeller
发明人： Bary L. Zeller
摘要： A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising gluconolactone and an alkali metal carbonate or bicarbonate. A dry mix instant hot cappuccino product in accordance with the invention comprises a water soluble coffee component, the foam generating component, an optional creamer component, and an optional sweetener component. Cappuccino beverages are prepared by mixing a liquid component and the dry mix composition and heating. A good quality cappuccino is produced with either dairy or non-dairy creamer. With dairy creamers, the formation of floating white aggregates on the surface of the beverage is avoided.
摘要翻译： 颗粒状干混泡沫奶油包括用于咖啡饮料等的常规颗粒剂，以及包含葡萄糖酸内酯和碱金属碳酸盐或碳酸氢盐的泡沫产生组分。 根据本发明的干混时速热卡布奇诺咖啡产品包括水溶性咖啡组分，泡沫产生组分，任选的奶精组分和任选的甜味剂组分。 通过混合液体组分和干燥混合物组合物并加热来制备卡布奇诺饮料。 用乳制品或非乳制奶油生产出优质的卡布奇诺咖啡。 使用乳制奶油，避免了在饮料表面上形成漂浮的白色聚集体。
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