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    Stable coffee concentrate system
    5.
    发明授权
    Stable coffee concentrate system 有权
    稳定的咖啡浓缩系统

    公开(公告)号：US06319537B1

    公开(公告)日：2001-11-20

    申请号：US09453932

    申请日：2000-05-16

    申请人： Pu-Sheng Cheng ,  Ying Zheng ,  Serena Laroia ,  Wenjie Hu ,  Rachid Rahmani

    发明人： Pu-Sheng Cheng ,  Ying Zheng ,  Serena Laroia ,  Wenjie Hu ,  Rachid Rahmani

    IPC分类号： A23F500

    CPC分类号： G06K19/0707 ,  A23C2270/15 ,  A23F5/243 ,  A23F5/486 ,  G06K19/0712

    摘要： A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concentrate and the coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate store of the coffee base concentrate and the coffee aroma increases the stability of the system. The coffee base concentrate and/or aroma components may be further treated to improve stability, including for example adding alkali, and/or treating the coffee base concentrate to remove acid precursors, and/or protecting one or both components from oxygen, and/or storing one or both components at reduced temperature.

    摘要翻译： 一种饮料系统，其中含有咖啡浓缩物和用于提供咖啡饮料的咖啡香气。 咖啡碱浓缩物具有至少10重量％的可溶咖啡固体浓度，并且不含咖啡香气。 咖啡碱浓缩物和咖啡香气分开储存，并在重构时合并，以提供咖啡饮料。 咖啡碱浓缩物和咖啡香气的独立存储增加了系统的稳定性。 可以进一步处理咖啡碱浓缩物和/或芳香组分以改善稳定性，包括例如加入碱和/或处理咖啡碱浓缩物以除去酸前体，和/或保护一种或两种组分免受氧和/或 在降低的温度下储存一种或两种组分。

    Aroma-containing components
    6.
    发明授权
    Aroma-containing components 有权
    含芳香成分

    公开(公告)号：US07060315B2

    公开(公告)日：2006-06-13

    申请号：US10661432

    申请日：2003-09-11

    申请人： Ying Zheng ,  Anthony Klueppel ,  Pu-Sheng Cheng ,  Christian Milo ,  Rachid Rahmani

    发明人： Ying Zheng ,  Anthony Klueppel ,  Pu-Sheng Cheng ,  Christian Milo ,  Rachid Rahmani

    IPC分类号： A23L1/22

    CPC分类号： A23F5/243 ,  A23F5/267 ,  A23F5/486 ,  A23F5/505 ,  A23L27/00 ,  A23L27/115 ,  A23L27/28

    摘要： The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.

    摘要翻译： 香味改善剂与芳香组分如巧克力，可可，茶或咖啡一起存在，其量与化合物有机化学相互作用以形成改进的含芳香成分，其中（a）增强显着部分 芳香组分中香气的一种或多种所需风味或感官特征，或（b）降低一种或多种不期望的风味和感官特征。 香味改善剂优选为含有硫或氮的亲核试剂，例如二氧化硫，亚硫酸盐，含有或产生亚硫酸盐，硫醇，胺或氨基酸的物质。

    Stabilizer-free stabilized coffee aroma
    7.
    发明申请
    Stabilizer-free stabilized coffee aroma 审中-公开
    无稳定剂稳定的咖啡香气

    公开(公告)号：US20060003069A1

    公开(公告)日：2006-01-05

    申请号：US10529030

    申请日：2003-09-26

    申请人： Ying Zheng ,  Christian Milo ,  Pu-Sheng Cheng ,  Rachid Rahmani ,  Wenjie Hu

    发明人： Ying Zheng ,  Christian Milo ,  Pu-Sheng Cheng ,  Rachid Rahmani ,  Wenjie Hu

    IPC分类号： A23L1/22

    CPC分类号： B65D81/24 ,  A23F5/243 ,  A23F5/40 ,  A23F5/46 ,  A23F5/48 ,  A23F5/486 ,  A23F5/505 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/00 ,  A23G2200/14 ,  A23L2/56 ,  A23L27/00 ,  A23L27/115 ,  A23L27/28

    摘要： A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

    摘要翻译： 一种通过将咖啡芳香提供组分与稳定剂缔合来降低或防止咖啡香味提供成分的损失或降解的方法，用于稳定咖啡香气提供组分如咖啡香气以抵抗其风味或感官特征的损失或降解。 风味或感官特征，并形成稳定的咖啡芳香提供组分，然后在包装储存之前或在将稳定的咖啡香味添加到食品或饮料产品之前，从稳定的咖啡香气中除去稳定剂。 得到的稳定的咖啡香气提供组分基本上不含稳定剂，并且可以并入到食品或饮料产品中，其中稳定的组分的初始风味或感官特征在保存期间保持至少两个月的时间 食品或饮料产品。

    Stabilizer-free stabilized coffee aroma
    8.
    发明授权
    Stabilizer-free stabilized coffee aroma 有权
    无稳定剂稳定的咖啡香气

    公开(公告)号：US07056546B2

    公开(公告)日：2006-06-06

    申请号：US10670239

    申请日：2003-09-26

    申请人： Ying Zheng ,  Christian Milo ,  Pu-Sheng Cheng ,  Rachid Rahmani ,  Wenjie Hu

    发明人： Ying Zheng ,  Christian Milo ,  Pu-Sheng Cheng ,  Rachid Rahmani ,  Wenjie Hu

    IPC分类号： A23L1/22

    CPC分类号： B65D81/24 ,  A23F5/243 ,  A23F5/40 ,  A23F5/46 ,  A23F5/48 ,  A23F5/486 ,  A23F5/505 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/00 ,  A23G2200/14 ,  A23L2/56 ,  A23L27/00 ,  A23L27/115 ,  A23L27/28

    摘要： A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

    摘要翻译： 通过将提供香味的组分与稳定剂缔合以有效减少或防止风味的损失或降解的量来稳定提供芳香的组分如咖啡香气以抵抗其香味或感官特征的损失或降解的方法，或 感官特征并形成稳定的提供香味的组分，然后在包装储存之前或在将稳定的咖啡香味添加到食品或饮料产品之前，从稳定的咖啡香气中除去稳定剂。 所得到的稳定的提供香味的组分基本上不含稳定剂，并且可以并入到食品或饮料产品中，其中稳定的组分的初始风味或感官特征在保存期间保持至少两个月的时间 食品或饮料产品。

    Stabilization of aroma-providing components
    10.
    发明授权
    Stabilization of aroma-providing components 有权
    香气提供组分的稳定化

    公开(公告)号：US07056545B2

    公开(公告)日：2006-06-06

    申请号：US10661388

    申请日：2003-09-11

    申请人： Ying Zheng ,  Pu-Sheng Cheng ,  Christian Milo

    发明人： Ying Zheng ,  Pu-Sheng Cheng ,  Christian Milo

    IPC分类号： A23L1/22

    CPC分类号： A23G3/48 ,  A23F3/42 ,  A23F3/426 ,  A23F5/243 ,  A23F5/267 ,  A23F5/486 ,  A23F5/505 ,  A23G9/42 ,  A23L2/44 ,  A23L2/56 ,  A23L3/3526 ,  A23L3/3535 ,  A23L27/00 ,  A23L27/10 ,  A23L27/115 ,  A23L27/20 ,  A23L27/21 ,  A23L27/28 ,  A23L27/70

    摘要： A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

    摘要翻译： 一种芳香提供成分如咖啡香气的稳定化方法，以防止在保存期间香味所需风味或感官特征的损失或降解。 提供芳香的组分与稳定剂相关联，其量有效地与不希望的化合物进行化学相互作用以形成稳定的提供香味的组分，其中（a）保留一个或多个所需风味或感官特征中的一种或多种 在保存期间含芳香组分的香气，或（b）减少在提供芳香组分的储存过程中产生的风味。 稳定剂优选是含有硫或氮的亲核试剂，例如二氧化硫，亚硫酸盐，含有或产生硫醇，胺或氨基酸的化合物，半胱氨酸，gluathione或酶。 稳定的提供香味的组分在至少六个月至一年或更长的时间内保持香味的期望风味和感官特征。