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公开(公告)号：US20110274816A1
公开(公告)日：2011-11-10
申请号：US13152859
申请日：2011-06-03
CPC分类号： A23F5/46
摘要： 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.
摘要翻译： 提供了一种用于咖啡香气的玻璃状基质，其中降低香味的化合物水平已经降低，使得能够生产改进的可溶性咖啡粉。
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公开(公告)号：US20100330241A1
公开(公告)日：2010-12-30
申请号：US12842559
申请日：2010-07-23
IPC分类号： A23F5/50
CPC分类号： A23F5/46
摘要： 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.
摘要翻译： 提供了一种用于咖啡香气的玻璃状基质，其中降低香味的化合物水平已经降低，使得能够生产改进的可溶性咖啡粉。
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公开(公告)号：US20080038421A1
公开(公告)日：2008-02-14
申请号：US11659871
申请日：2005-07-08
CPC分类号： A23F5/46
摘要： 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.
摘要翻译： 提供了一种用于咖啡香气的玻璃状基质，其中降低香味的化合物水平已经降低，使得能够生产改进的可溶性咖啡粉。
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4.发明授权Compositions for preparing a coffee beverage comprising hydrolysed chlorogenic acid 有权用于制备包含水解的绿原酸的咖啡饮料的组合物公开(公告)号：US08481028B2
公开(公告)日：2013-07-09
申请号：US12990591
申请日：2009-03-12
IPC分类号： A01N63/00
CPC分类号： A61K35/74 , A23F5/246 , A23F5/40 , A23L2/39 , A23L2/52 , A23L3/3463 , A23L3/3571 , A23L33/105 , A23L33/135 , A61K35/66 , A61K36/74 , A61K38/43
摘要： The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.
摘要翻译： 本发明涉及用于制备饮料的组合物，该组合物包含微生物和/或能够将咖啡提取物的绿原酸水解成酚酸的酶。 当使用本发明组合物制备的饮料消耗咖啡提取物中存在的绿原酸时，与类似的常规饮料相比，被水解以提高抗氧化剂和/或抗炎性能。
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5.发明申请PRODUCTS COMPRISING, AND USES OF, DECARBOXYLATED PHENOLIC ACIDS DERIVED FROM CHLOROGENIC ACIDS OF COFFEE 审中-公开来自咖啡因氯化物的脱羧酚类产品的包含及用途公开(公告)号：US20110046235A1
公开(公告)日：2011-02-24
申请号：US12990587
申请日：2009-03-12
IPC分类号： A23F5/02 , C07C39/19 , C07C43/23 , C07C43/215 , A61K31/085 , A61K31/09 , A61K31/05 , A61P25/00 , A61P39/06 , A61P19/08 , A61P17/00 , A61P3/10 , A61P29/00 , A61P3/04 , A61P35/00 , A61P25/28 , A61P25/24 , A61P43/00 , A61P27/02
摘要： The present invention relates to uses of decarboxylated phenolic acid derived from chlorogenic acid of coffee as well as products comprising decarboxylated phenolic acid derived from chlorogenic acid of coffee, especially a coffee extract, and methods of producing such products. Coffee comprises chlorogenic acids, according to the invention these chlorogenic acids can be transformed into decarboxylated phenolic acids. The resulting decarboxylated phenolic acids have antioxidant and/or anti-inflammatory properties and can be used as ingredients in food and beverage products and to treat certain health conditions.
摘要翻译： 本发明涉及来源于咖啡的绿原酸的脱羧酚酸的用途，以及由咖啡，特别是咖啡提取物的绿原酸衍生的脱羧酚酸的制品及其制造方法。 咖啡包含绿原酸，根据本发明，这些绿原酸可以转化成脱羧酚酸。 所得脱羧酚酸具有抗氧化和/或抗炎特性，可用作食品和饮料产品中的成分，并用于治疗某些健康状况。
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公开(公告)号：US20110045106A1
公开(公告)日：2011-02-24
申请号：US12990593
申请日：2009-03-12
IPC分类号： A61K36/74 , A61P17/00 , A61P3/10 , A61P25/00 , A61P29/00 , A61P3/04 , A61P35/00 , A61P19/08 , A61P39/06 , A23F5/02 , A23F5/26
摘要： The present invention relates to a method of producing a coffee extract with antioxidant and anti-inflammatory properties and uses of the extract of the invention. The coffee extract comprises caffeic acid and/or ferulic acid and can be produced by hydrolysing chlorogenic acids present in coffee extract, e.g. with a microorganism or an enzyme. The coffee extract of the invention may e.g. be used as an ingredient of a food or beverage product.
摘要翻译： 本发明涉及一种生产具有抗氧化和抗炎特性的咖啡提取物的方法和本发明提取物的用途。 咖啡提取物包括咖啡酸和/或阿魏酸，并且可以通过水解咖啡提取物中存在的绿原酸，例如， 与微生物或酶。 本发明的咖啡提取物可以例如 用作食品或饮料产品的成分。
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7.发明申请公开(公告)号：US20110313014A1
公开(公告)日：2011-12-22
申请号：US13148516
申请日：2010-02-03
IPC分类号： A61K31/405 , A61P25/28 , A61P25/24 , A61P25/20 , A23G1/32 , A61P3/10 , A23L1/305 , A23J1/00 , A23F5/00 , A23G1/56 , A61P25/00 , A61P27/02
CPC分类号： A61K31/165 , A23F5/14 , A23G1/32 , A23G1/56 , A23K20/142 , A23K50/40 , A23L33/105
摘要： The present invention relates to use of a composition comprising N-phenylpropenoyl amino acid amides for the preparation of a product to treat or prevent neurodegenerative disorders, cognitive decline, mild cognitive impairment, dementia, mood disorders, depression, sleep disorders, diseases involving protein aggregation in a human or animal, Alzheimer's disease, macular degeneration or diabetes. The invention further relates to products comprising N-phenylpropenoyl amino acid amides, including food and beverage products, food supplements, and pet food products, and methods for affecting cognitive performance of humans and animals.
摘要翻译： 本发明涉及包含N-苯基丙烯酰氨基酰胺的组合物用于制备治疗或预防神经变性疾病，认知衰退，轻度认知障碍，痴呆，情绪障碍，抑郁症，睡眠障碍，涉及蛋白质聚集的疾病 在人或动物中，阿尔茨海默病，黄斑变性或糖尿病。 本发明还涉及包含N-苯基丙烯酰氨基酰胺，包括食品和饮料产品，食品补充剂和宠物食品的产品，以及影响人类和动物认知表现的方法。
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8.发明申请COMPOSITIONS FOR PREPARING A COFFEE BEVERAGE COMPRISING HYDROLYSED CHLOROGENIC ACID 有权用于制备包含水解氯酸的咖啡饮料的组合物公开(公告)号：US20110044951A1
公开(公告)日：2011-02-24
申请号：US12990591
申请日：2009-03-12
CPC分类号： A61K35/74 , A23F5/246 , A23F5/40 , A23L2/39 , A23L2/52 , A23L3/3463 , A23L3/3571 , A23L33/105 , A23L33/135 , A61K35/66 , A61K36/74 , A61K38/43
摘要： The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.
摘要翻译： 本发明涉及用于制备饮料的组合物，该组合物包含微生物和/或能够将咖啡提取物的绿原酸水解成酚酸的酶。 当使用本发明组合物制备的饮料消耗咖啡提取物中存在的绿原酸时，与类似的常规饮料相比，被水解以提高抗氧化剂和/或抗炎性能。
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公开(公告)号：US20080166451A1
公开(公告)日：2008-07-10
申请号：US11911079
申请日：2006-04-28
摘要： A coffee product derived from roast and ground coffee beans has reduced levels of chlorogenic acid lactones relative to the levels of chlorogenic acids. The product can be prepared by treating a coffee extract with an enzyme so as to hydrolyse at least a portion of the chlorogenic acid lactones present in the extract. Alternatively or additionally, it may be provided by contacting a coffee extract with a sorbent or solvent which is suitable for removing apolar components and is at least partially saturated with chlorogenic acid. The product has reduced bitterness.
摘要翻译： 来自焙炒和研磨的咖啡豆的咖啡产品相对于绿原酸的水平降低了绿原酸内酯的水平。 可以通过用酶处理咖啡提取物以使至少一部分提取物中存在的绿原酸内酯水解而制备产物。 或者或另外，可以通过使咖啡提取物与适合于去除非极性组分并且至少部分被绿原酸饱和的吸附剂或溶剂接触来提供。 该产品减少了苦味。
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