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1.发明授权Soluble coffee having intensified flavor and color and method of making same from a coffee extract 有权可溶性咖啡具有增强的风味和颜色，以及从咖啡提取物制备方法公开(公告)号：US06399131B2
公开(公告)日：2002-06-04
申请号：US09800974
申请日：2001-03-08
IPC分类号： A23F500
摘要： A method of intensifying the flavor of coffee extract is set forth in which coffee extract is heated at a temperature and for a time sufficient to intensify the flavor of the coffee. The heated coffee extract is cooled and preferably dried to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor.
摘要翻译： 阐述了加强咖啡提取物风味的方法，其中咖啡提取物在足以加强咖啡风味的温度和时间下加热。 将加热的咖啡提取物冷却并优选干燥以产生具有增强风味的可溶性咖啡产品。 可以增加可溶性咖啡的风味强度，而不会有害地改变咖啡风味。
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2.发明授权Soluble coffee having intensified flavor and color and method of making same 有权可溶性咖啡具有强烈的风味和颜色及其制造方法
公开(公告)号：US6120831A
公开(公告)日：2000-09-19
申请号：US149979
申请日：1998-09-09
CPC分类号： A23F5/36
摘要： A method of intensifying the flavor of soluble coffee. Soluble coffee is heated at a temperature and for a time sufficient to intensify the flavor of the coffee without causing carbohydrate pyrolysis characterized by evolution of carbon dioxide. The heated coffee is cooled to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor by heating the coffee at a temperature under conditions that do not cause carbohydrate pyrolysis characterized by generation of carbon dioxide.
摘要翻译： 增强可溶性咖啡风味的方法。 可溶性咖啡在足以加强咖啡风味的温度下加热一段时间，而不会引起以二氧化碳释放为特征的碳水化合物热解。 将加热的咖啡冷却以产生具有增强风味的可溶性咖啡产品。 可以增加可溶性咖啡的风味强度，而不会在不引起以生成二氧化碳为特征的碳水化合物热解的条件下的温度下加热咖啡而有害地改变咖啡风味。
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公开(公告)号：US09277758B2
公开(公告)日：2016-03-08
申请号：US13417029
申请日：2012-03-09
摘要： 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.
摘要翻译： 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。
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公开(公告)号：US08980357B2
公开(公告)日：2015-03-17
申请号：US11943758
申请日：2007-11-21
摘要： A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10° C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient. Subsequently, the temperature is reduced to below the glass transition temperature of the particulate ingredient, thereby entrapping at least a portion of the supercritical fluid in the plurality of internal voids of the particulate ingredient.
摘要翻译： 提供了一种发泡组合物，其包含具有多个内部空隙的颗粒成分，所述内部空隙含有临界温度为至少约10℃的截留的超临界流体。另外，提供了制备这种发泡组合物的方法。 具有至少约10℃的临界温度的超临界流体在高于颗粒成分的玻璃化转变温度的温度下与玻璃化转变温度高于环境温度的颗粒成分接触，其中所述颗粒成分包括多个 内部空隙。 颗粒成分保持在高于颗粒成分的玻璃化转变温度的温度下一段有效时间，以允许超临界流体转移到颗粒成分的多个内部空隙中。 随后，将温度降低至低于颗粒成分的玻璃化转变温度，从而在颗粒成分的多个内部空隙中截留至少一部分超临界流体。
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公开(公告)号：US20100104717A1
公开(公告)日：2010-04-29
申请号：US12257539
申请日：2008-10-24
申请人： Bary Lyn Zeller
发明人： Bary Lyn Zeller
IPC分类号： A23C1/04
CPC分类号： A23C9/1524 , A23C9/16 , A23C2260/20 , A23F5/40 , A23G1/56 , A23G2220/02 , A23L2/54 , A23L23/00 , A23L23/10 , A23V2002/00 , A23V2200/226
摘要： Gas-effusing compositions, particularly, particulate compositions having pressurized gas held within open internal voids thereof, are provided as well as methods of making and using such compositions.
摘要翻译： 提供气体排出组合物，特别是具有保持在其开放的内部空隙内的加压气体的颗粒组合物，以及制备和使用这些组合物的方法。
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6.发明授权Method of making aromatization particles containing coffee aroma constituents 失效制造含有咖啡香气成分的芳构化颗粒的方法公开(公告)号：US07470443B2
公开(公告)日：2008-12-30
申请号：US10947723
申请日：2004-09-23
IPC分类号： A23F5/00
摘要： The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.
摘要翻译： 本发明涉及具有水溶性咖啡基质的芳构化颗粒和具有挥发性特征性咖啡芳香成分的芳构化组合物，其中所述颗粒基本上不含脂肪，并且基本上不含咖啡油，其衍生物或植物油，并且其中所述水溶性咖啡 所述基质含有所述挥发性特征性咖啡香气组分的物理截留分离相，其制备方法和含有该咖啡芳香成分的食品。
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公开(公告)号：US20090208629A1
公开(公告)日：2009-08-20
申请号：US12428032
申请日：2009-04-22
IPC分类号： A23L2/40
CPC分类号： A23C11/10 , A23C2260/20 , A23F5/36 , A23L5/00 , A23L7/00 , A23L9/00 , A23L29/30 , A23L29/35 , A23L33/125 , A23P30/40
摘要： A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the particles are heated and an external pressure exceeding atmospheric pressure is applied to the soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the particles of the foaming composition.
摘要翻译： 提供了一种可溶性发泡组合物，其包含具有多个包含夹带的加压气体和小于2％蛋白质的空隙的碳水化合物颗粒。 组合物可以包括表面活性剂，并且可以包含在食品如饮料混合物或速溶食品中。 此外，提供了一种制造发泡组合物的方法，其中颗粒被加热并且外部压力超过大气压被施加到可溶性发泡颗粒上。 可溶性发泡颗粒被冷却并释放外部气体压力，导致保留在发泡组合物颗粒的内部空隙中的加压气体。
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公开(公告)号：US20080069924A1
公开(公告)日：2008-03-20
申请号：US11857885
申请日：2007-09-19
申请人： Bary Lyn Zeller , Dennis Ann Kim
发明人： Bary Lyn Zeller , Dennis Ann Kim
CPC分类号： A21D2/18 , A21D2/02 , A21D13/41 , A23C9/1524 , A23C11/02 , A23F5/40 , A23G1/56 , A23G2220/02 , A23G2220/20 , A23L2/40 , A23L2/54 , A23V2002/00 , A23V2250/5114 , A23V2250/10 , A23V2250/11 , A23V2250/5112
摘要： The present invention provides a gasified food product comprising a solid-gas clathrate and methods for making the same. The solid-gas clathrates used in the present invention are selected from the group consisting of an α-cyclodextrin-gas clathrate and a derivative thereof. Furthermore, the present invention provides food products such as a powdered coffee mix, dough, sauce, soup, hot cereal and the like comprising the solid-gas clathrate.
摘要翻译： 本发明提供了包含固体气体包合物的气化食品及其制备方法。 用于本发明的固体气体包合物选自α-环糊精 - 气体包合物及其衍生物。 此外，本发明提供了包含固体 - 气体包合物的食品，例如粉状咖啡混合物，面团，酱汁，汤，热谷物等。
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9.发明授权Amorphous water-soluble calcium citrate salts and method of making and using same 失效无定形水溶性柠檬酸柠檬酸盐及其制备和使用方法公开(公告)号：US07713559B2
公开(公告)日：2010-05-11
申请号：US11829289
申请日：2007-07-27
IPC分类号： A23L1/304
CPC分类号： C07C59/265 , A23L2/39 , A23L33/165 , C07C51/412
摘要： Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liquid compositions fortified with calcium citrate according to this invention have superior dispersability, solubility, appearance, and storage stability. These liquid compositions are prepared by new methods that provide and preserve a stable amorphous character in the dry powdered product salts. The present invention also is directed to a method of administering such calcium citrate-fortified liquid compositions to increase the dietary calcium intake in individuals.
摘要翻译： 提供钙与柠檬酸盐的摩尔比小于2.5:2的无定形水溶性柠檬酸钙盐，以及用这些无定形水溶性柠檬酸钙盐作为钙源强化的粉状饮料混合物和液体组合物。 根据本发明的用柠檬酸钙强化的液体组合物具有优异的分散性，溶解性，外观和储存稳定性。 这些液体组合物通过在干燥粉末状盐中提供和保持稳定的无定形特性的新方法制备。 本发明还涉及一种施用这种柠檬酸钙强化液体组合物以增加个体中膳食钙摄入量的方法。
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公开(公告)号：US20080213441A1
公开(公告)日：2008-09-04
申请号：US11958556
申请日：2007-12-18
申请人： Cathy Jean Ludwig , Nicole Lee Windsor , Anikumar Ganapati Gaonkar , Nam-Cheol Kim , Nathan V. Matusheski , Leslie George West , Maria Carolina de Almeida Fontes , Bary Lyn Zeller , Dominic J. Vellucci , Mark Kijowski , Gabriele Margarete Kopp
发明人： Cathy Jean Ludwig , Nicole Lee Windsor , Anikumar Ganapati Gaonkar , Nam-Cheol Kim , Nathan V. Matusheski , Leslie George West , Maria Carolina de Almeida Fontes , Bary Lyn Zeller , Dominic J. Vellucci , Mark Kijowski , Gabriele Margarete Kopp
IPC分类号： A23D7/005 , A23P1/04 , A23J1/20 , A23L1/0562
CPC分类号： A23D7/0053 , A23L29/284 , A23P10/30 , A23P10/35
摘要： Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.
摘要翻译： 提供了适用于食品和饮料产品的微囊化多酚组合物。 微囊化显着降低多酚组合物的涩味和/或苦味，并保护多酚组合物免于氧化，成分相互作用，酶降解等，同时保持消化系统内的胃肠生物利用度。
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