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公开(公告)号：US06841185B2
公开(公告)日：2005-01-11
申请号：US10156282
申请日：2002-05-28
摘要： The present invention relates to non-segregating flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding processes for making such compositions. The flavored coffee compositions herein are characterized as having a roast and ground, an instant coffee component, or mixtures thereof. The roast and ground coffee component will have a moisture level in the range of from about 1% to about 15%, a particle density in the range of from about 0.1 g/cc to about 0.45 g/cc, and a mean particle size distribution in the range of from about 400 microns to about 1300 microns. The instant coffee components used herein will have a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, a mean particle size distribution in the range of from about 250 microns to about 2360 microns, and a moisture level in the range of from about 1% to about 4.5%. The flavored coffee composition further contains a flavoring component with a moisture level in the range of from about 1% to about 7%, a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, and a mean particle size distribution in the range of from about 5 microns to about 150 microns. The ratio of coffee component particle size to flavor component particle size is in the range of from about 100:1 to about 5:1.
摘要翻译： 本发明涉及非分离风味咖啡组合物。 特别地，本发明涉及最小化或抑制构成组分的分离和分离的新型风味咖啡组合物以及用于制备这种组合物的相应方法。 本发明的风味咖啡组合物的特征在于具有焙烧和研磨，速溶咖啡组分或其混合物。 烘焙和研磨咖啡成分的水分含量为约1％至约15％，颗粒密度为约0.1g / cc至约0.45g / cc，平均粒度分布 在约400微米至约1300微米的范围内。 本文使用的速溶咖啡组分的颗粒密度范围为约0.1g / cc至约0.8g / cc，平均粒度分布范围为约250微米至约2360微米，水分含量 在约1％至约4.5％的范围内。 风味咖啡组合物还含有调味组分，其水分含量在约1％至约7％的范围内，颗粒密度在约0.1g / cc至约0.8g / cc范围内，平均颗粒 尺寸分布在约5微米至约150微米的范围内。 咖啡组分颗粒尺寸与风味组分颗粒尺寸的比例在约100:1至约5:1的范围内。
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公开(公告)号：US5928703A
公开(公告)日：1999-07-27
申请号：US86734
申请日：1998-05-29
申请人： Oliver Chmiel , Heinz Wyss , Hanspeter Maier
发明人： Oliver Chmiel , Heinz Wyss , Hanspeter Maier
IPC分类号： A23C9/18 , A23C11/08 , A23F5/14 , A23F5/40 , A23L2/38 , A23L2/39 , A23F5/00 , A23C9/16 , A23C17/00 , A23C1/187
CPC分类号： A23F5/40
摘要： A soluble beverage powder which, upon reconstitution with water, provides a beverage simulating a coffee drink which contains a small amount of cream. The soluble beverage powder is made up of a soluble coffee powder; and a soluble creamer-containing powder. The creamer-containing powder contains pre-flocculated creamer solids and at least about 10% by weight of soluble coffee solids. The soluble creamer-containing powder has a color similar to that of the soluble coffee powder such that the soluble beverage powder has a substantially homogeneous color. The soluble beverage powder contains a total amount of soluble coffee of at least 25% by weight.
摘要翻译： 一种可溶性饮料粉末，在与水重构时，提供模拟含有少量奶油的咖啡饮料的饮料。 可溶性饮料粉末由可溶性咖啡粉末组成; 和可溶的含奶精的粉末。 含奶油的粉末含有预絮凝的奶油固体和至少约10重量％的可溶性咖啡固体。 可溶性奶油粉末具有与可溶咖啡粉末相似的颜色，使得可溶性饮料粉末具有基本均匀的颜色。 可溶性饮料粉末含有至少25重量％的可溶咖啡的总量。
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公开(公告)号：US5665415A
公开(公告)日：1997-09-09
申请号：US507095
申请日：1995-07-26
申请人： Alan E. Kligerman , Sarah Hartzell
发明人： Alan E. Kligerman , Sarah Hartzell
IPC分类号： C12G1/00 , A23F5/14 , A23F5/24 , A23F5/42 , A23L1/03 , A23L1/226 , A23L1/304 , A23L2/00 , A23L2/52 , A23L2/68 , C12C5/02 , A23F3/20 , A23F5/22
摘要： A method is provided for increasing the pH of acidic foods and beverages, to thereby reduce the tendency of such foodstuffs to cause heartburn and other gastrointestinal distress to the consumer. An acidic food or beverage, such as coffee, is combined with an amount of calcium glycerophosphate (CGP) effective to raise the pH of the food or beverage, preferably by at least about 0.5 pH units, and more preferably to a pH of between about 5.4 and 7.0. Edible compositions including CGP, having a pH of greater than about 5.4 are obtained. The CGP may also be added to acidic foods to remove the biting flavor that such foods have, and thus CGP serves as a flavor modulator. Packages comprising CGP inside a container, where the container may be easily opened to provide a single dose of CGP, are useful in the method and in forming the edible compositions.
摘要翻译： 提供了一种提高酸性食品和饮料的pH值的方法，从而减少了这种食物对消费者的胃灼热和其他胃肠道痛苦的倾向。 将酸性食品或饮料（例如咖啡）与一定量的有助于提高食物或饮料的pH的磷酸钙（CGP）组合，优选至少约0.5pH单位，更优选至约约pH 5.4和7.0。 得到包含CGP的食用组合物，其pH值大于约5.4。 CGP也可以添加到酸性食物中以除去这些食物具有的咬味，因此CGP用作调味剂。 在容器中包含CGP的包装，其中容器可以容易地打开以提供单剂量的CGP，在该方法和形成可食用组合物中是有用的。
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公开(公告)号：US5527548A
公开(公告)日：1996-06-18
申请号：US367190
申请日：1995-01-13
申请人： Carlos Tyortyalian
发明人： Carlos Tyortyalian
IPC分类号： A23C9/18 , A21D2/24 , A23F3/14 , A23F5/14 , A23G3/00 , A23G3/34 , A23L1/03 , A23L1/30 , A23L1/39 , A23L2/52 , A61K31/4184 , A61P1/14 , A61K31/415
CPC分类号： A21D2/24 , A23L29/045 , Y10S514/819 , Y10S514/926 , Y10S514/927
摘要： A method for promoting digestibility of a food product having an acid character which, when ingested, causes stimulation and hypersecretion of gastric and/or duodenum mucosae. The method comprises incorporating into the food product a sufficient amount of benzimidazole or a benzimidazole compound of the formula: ##STR1## where X and Y independently represent an alkyl group, a phenyl group or a halogen atom and n=1 to 4.
摘要翻译： PCT No.PCT / FR93 / 00716 Sec。 371日期1995年1月13日 102（e）1995年1月13日PCT PCT 1993年7月13日PCT公布。 第WO94 / 02035号公报 日期：1994年2月3日。一种用于促进具有酸性特征的食品的消化率的方法，其在摄入时引起胃和/或十二指肠粘膜的刺激和分泌过多。 该方法包括向食品中加入足量的下式的苯并咪唑或苯并咪唑化合物：其中X和Y独立地表示烷基，苯基或卤素原子，n = 1-4。
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公开(公告)号：US4072765A
公开(公告)日：1978-02-07
申请号：US707738
申请日：1976-07-21
摘要： Coffee-like beverages are prepared by brewing a composition containing on a weight basis from 40 to 60% roasted coffee, 35 to 55% roasted and comminuted wheat and from 3 to 6% hydrolyzed starch material having a D.E. of from 5 to 19.
摘要翻译： 咖啡状饮料通过以40重量％〜60％的焙炒咖啡，35〜55％的焙炒粉碎小麦和3〜6％的具有D.E.的水解淀粉材料的重量来酿造组合物来制备。 从5到19。
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76.发明授权
公开(公告)号：US3984571A
公开(公告)日：1976-10-05
申请号：US495489
申请日：1974-08-08
申请人： James Ling Chen
发明人： James Ling Chen
CPC分类号： A23F5/145 , A23L25/25 , A61K47/36 , A61K47/38 , A61K49/0409 , A61K49/0461 , A61K9/006 , Y10S514/939
摘要： On contacting a moist aqueous surface, a fine particle size hydrocolloid suspended in a non-aqueous water-immiscible mobile liquid attaches itself through rapid hydration to the moist surface. Drainage of the mobile liquid leaves a coating of the particles of the hydrocolloid on the surface. If a radiopaque agent or a medicinal agent is co-suspended with the hydrocolloid, a uniform thin layer of the agent will be carried by the particles of hydrated hydrocolloid onto the moist surface.
摘要翻译： 在接触潮湿的水性表面时，悬浮在非水不溶于水的移动液体中的细粒度水胶体通过快速水合附着到潮湿的表面。 流动液体的排出在表面上留下水胶体颗粒的涂层。 如果不透射线剂或药剂与水胶体共悬浮，则均匀的薄层剂将由水合水胶体颗粒携带到潮湿的表面上。
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公开(公告)号：US2198207A
公开(公告)日：1940-04-23
申请号：US30175639
申请日：1939-10-28
发明人： SIDNEY MUSHER
IPC分类号： A23F5/14
CPC分类号： A23F5/14
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公开(公告)号：US2017892A
公开(公告)日：1935-10-22
申请号：US66756233
申请日：1933-04-24
申请人： CLARY PATRICK T
发明人： CLARY PATRICK T
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公开(公告)号：US20240196919A1
公开(公告)日：2024-06-20
申请号：US18264290
申请日：2022-02-04
申请人： LA COFFOLATERIE SA
发明人： Bertrand Baud , Marc-André Cartier
摘要： The invention relates to a method for preparing of a so-called basic composition, preferably food, the method comprising:
Providing a fat and a roasted coffee grind;
Mixing the fat and the grind to obtain the basic preparation,
the method being characterized in that
the mixture has a particle size comprised between about 5 μm and about 25 μm;
the mixing is carried out at a temperature above about 28° C. and below about 85° C.
The invention also concerns a method for preparing a so-called final composition from said basic composition.
The invention finally concerns a composition, preferably food, obtained according to any of the methods according to the invention.
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