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公开(公告)号：US20060040038A1
公开(公告)日：2006-02-23
申请号：US10919490
申请日：2004-08-17
申请人： Bary Zeller , Stefano Ceriali , Alan Gundle
发明人： Bary Zeller , Stefano Ceriali , Alan Gundle
IPC分类号： A23L2/00
CPC分类号： A23F5/36
摘要： A process for preparing an instant beverage is provided which includes heating a dried soluble coffee under sufficient pressure thereby forcing gas into internal voids of the dried coffee. The heated dried soluble coffee is cooled and depressurized to produce a dried soluble coffee having internal voids filled with pressurized gas. An instant dry beverage comprising soluble coffee having internal voids filled with pressurized gas is also provided, and this product is advantageous in that it produces a beverage with foam on its surface when reconstituted.
摘要翻译： 提供了一种制备速溶饮料的方法，其包括在足够的压力下加热干燥的可溶咖啡，从而迫使气体进入干咖啡的内部空隙。 将经加热干燥的可溶咖啡冷却并减压以产生具有填充有加压气体的内部空隙的干燥可溶咖啡。 还提供了包含具有填充有加压气体的内部空隙的可溶性咖啡的即时干燥饮料，并且该产品的优点在于当重构时在其表面上产生具有泡沫的饮料。
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公开(公告)号：US20050112265A1
公开(公告)日：2005-05-26
申请号：US10947723
申请日：2004-09-23
申请人： Stefano Ceriali , Anthony Wragg , Anilkumar Gaonkar , Bary Zeller
发明人： Stefano Ceriali , Anthony Wragg , Anilkumar Gaonkar , Bary Zeller
摘要： The invention relates to aromatization particles comprising a water-soluble coffee matrix and an aromatizing composition comprising 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 comprised of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.
摘要翻译： 本发明涉及包含水溶性咖啡基质和包含挥发性特征咖啡香气成分的芳构化组合物的芳构化颗粒，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 基质含有由所述挥发性特征咖啡芳香成分组成的物理截留的分离相，其制备方法和含有该咖啡香味成分的食品。
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公开(公告)号：US08110241B2
公开(公告)日：2012-02-07
申请号：US12767945
申请日：2010-04-27
申请人： Bary Lyn Zeller , Stefano Ceriali , Alan Gundle
发明人： Bary Lyn Zeller , Stefano Ceriali , Alan Gundle
IPC分类号： A23F5/28
CPC分类号： A23F5/36
摘要： An instant coffee powder has dried soluble coffee in the form of particles or granules having internal voids filled with entrapped pressurized gas. Advantageously, when the coffee powder is dissolved in a beverage, the instant coffee powder produces a foam on the top surface of the beverage.
摘要翻译： 速溶咖啡粉末具有颗粒或颗粒形式的干燥可溶性咖啡，其具有填充有截留的加压气体的内部空隙。 有利地，当咖啡粉溶解在饮料中时，速溶咖啡粉在饮料的顶表面上产生泡沫。
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公开(公告)号：US20100209583A1
公开(公告)日：2010-08-19
申请号：US12767945
申请日：2010-04-27
申请人： Bary Lyn ZELLER , Stefano Ceriali , Alan Gundle
发明人： Bary Lyn ZELLER , Stefano Ceriali , Alan Gundle
CPC分类号： A23F5/36
摘要： An instant coffee powder comprises dried soluble coffee in the form of particles or granules having internal voids filled with entrapped pressurized gas. Advantageously, when the coffee powder is dissolved in a beverage, the instant coffee powder produces a foam on the top surface of the beverage.
摘要翻译： 速溶咖啡粉末包括具有填充有夹带的加压气体的内部空隙的颗粒或颗粒形式的干燥的可溶性咖啡。 有利地，当咖啡粉溶解在饮料中时，速溶咖啡粉在饮料的顶表面上产生泡沫。
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公开(公告)号：US07713565B2
公开(公告)日：2010-05-11
申请号：US10919490
申请日：2004-08-17
申请人： Bary Lyn Zeller , Stefano Ceriali , Alan Gundle
发明人： Bary Lyn Zeller , Stefano Ceriali , Alan Gundle
IPC分类号： A23L1/00
CPC分类号： A23F5/36
摘要： A process for preparing an instant beverage is provided which includes heating a dried soluble coffee under sufficient pressure thereby forcing gas into internal voids of the dried coffee. The heated dried soluble coffee is cooled and depressurized to produce a dried soluble coffee having internal voids filled with pressurized gas. An instant dry beverage comprising soluble coffee having internal voids filled with pressurized gas is also provided, and this product is advantageous in that it produces a beverage with foam on its surface when reconstituted.
摘要翻译： 提供了一种制备速溶饮料的方法，其包括在足够的压力下加热干燥的可溶咖啡，从而迫使气体进入干咖啡的内部空隙。 将经加热干燥的可溶咖啡冷却并减压以产生具有填充有加压气体的内部空隙的干燥可溶咖啡。 还提供了包含具有填充有加压气体的内部空隙的可溶性咖啡的即时干燥饮料，并且该产品的优点在于当重构时在其表面上产生具有泡沫的饮料。
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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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7.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：US20110281013A1
公开(公告)日：2011-11-17
申请号：US13155015
申请日：2011-06-07
申请人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
发明人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
IPC分类号： A23F5/00
摘要： The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising (a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free mannose content is less than 50% by weight of the total mannose content, and (b) less than 1,000 ppm on a total coffee solids basis of 5-hydroxymethyl furfural, and to a process for producing a soluble coffee extract, comprising the steps: (i) combining roast and ground coffee with water, (ii) adding hydrolase enzymes, (iii) wet-milling to a mean particle size of about 10 to about 250 μm, (iv) treating the reaction mixture by exposing it to a temperature in the range of about 20° C. to about 90° C., preferably about 50° C. to about 60° C., and (v) circulating the reaction mixture through a cross-flow semi-permeable membrane separation device where the soluble coffee extract is obtained as permeate.
摘要翻译： 本发明涉及一种没有显着含量的油和不溶性颗粒的咖啡饮料组合物，其包含（a）基于总甘露糖的咖啡固体的总重量至少15％，其中游离甘露糖含量小于50％ 总胆固醇含量的重量，和（b）基于咖啡固体的5-羟甲基糠醛总量小于1,000ppm，以及生产可溶性咖啡提取物的方法，包括以下步骤：（i）将焙炒和研磨的咖啡 用水，（ii）加入水解酶，（iii）湿研磨至约10至约250μm的平均粒度，（iv）通过将反应混合物暴露于约20℃的温度 至约90℃，优选约50℃至约60℃，和（v）使反应混合物循环通过跨流半透膜分离装置，其中获得可溶性咖啡提取物作为渗透物。
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公开(公告)号：US20080311245A1
公开(公告)日：2008-12-18
申请号：US11995913
申请日：2006-07-07
申请人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
发明人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
摘要： The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising (a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free mannose content is less than 50% by weight of the total mannose content, and (b) less than 1,000 ppm on a total coffee solids basis of 5-hydroxymethyl furfural, and to a process for producing a soluble coffee extract, comprising the steps: (i) combining roast and ground coffee with water, (ii) adding hydrolase enzymes, (iii) wet-milling to a mean particle size of about 10 to about 250 μm, (iv) treating the reaction mixture by exposing it to a temperature in the range of about 20° C. to about 90° C., preferably about 50° C. to about 60° C., and (v) circulating the reaction mixture through a cross-flow semi-permeable membrane separation device where the soluble coffee extract is obtained as permeate.
摘要翻译： 本发明涉及一种没有显着含量的油和不溶性颗粒的咖啡饮料组合物，其包含（a）基于总甘露糖的咖啡固体的总重量至少15％，其中游离甘露糖含量小于50％ 总胆固醇含量的重量，和（b）基于咖啡固体的5-羟甲基糠醛总量小于1,000ppm，以及生产可溶性咖啡提取物的方法，包括以下步骤：（i）将焙炒和研磨的咖啡 用水，（ii）加入水解酶，（iii）湿研磨至约10至约250μm的平均粒度，（iv）通过将反应混合物暴露于约20℃的温度 至约90℃，优选约50℃至约60℃，和（v）使反应混合物循环通过跨流半透膜分离装置，其中获得可溶性咖啡提取物作为渗透物。
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公开(公告)号：US06699518B2
公开(公告)日：2004-03-02
申请号：US09767403
申请日：2001-01-23
IPC分类号： A23F500
CPC分类号： A23F5/486
摘要： A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.
摘要翻译： 一种制备咖啡芳构化组合物的方法。 咖啡香气如咖啡香气霜与挥发性有机载体液体在载体处于液态并且存在任何水分呈冰的形式的加工温度下接触以实现香味的固定 载液。 载液的凝固点低于加工温度，沸点高于加工温度，25℃蒸气压至少为0.01mmHg，大气压和水溶解度不超过10％ 。
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