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1.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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2.发明申请Method for Preparing Beverage Compositions Having Improved Aroma Release Characteristics and Compositions for Use Therein 审中-公开制备具有改善的香气释放特性的组合物和用于其中的组合物的方法公开(公告)号：US20080160151A1
公开(公告)日：2008-07-03
申请号：US11955778
申请日：2007-12-13
申请人： Bary Lyn Zeller , Cathy Jean Ludwig , Martin Preininger , Philip James Oxford , Nadine Mendl , Nicole Lee Windsor , Aye Tulay Massey , Anilkumar Ganapati Gaonkar
发明人： Bary Lyn Zeller , Cathy Jean Ludwig , Martin Preininger , Philip James Oxford , Nadine Mendl , Nicole Lee Windsor , Aye Tulay Massey , Anilkumar Ganapati Gaonkar
IPC分类号： A23L2/56
CPC分类号： A23F5/40 , A23F5/465 , A23L2/56 , A23L2/66 , A23V2002/00 , A23V2250/54 , A23V2250/502 , A23V2250/5104 , A23V2250/5112
摘要： The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.
摘要翻译： 本发明提供一种制备用于制备具有改善的香味释放特性的饮料组合物和用于其中的组合物的方法。 提供了一种制备用于制备具有增强的香味释放和降低的残留风味的饮料的组合物的方法，其包括提供包含包含脂溶性挥发性风味成分的香味源的第一组分，其中所述第一组分基本上不含脂肪; 提供包含含脂成分的第二组分; 以及配置和布置第一和第二组分以在制备饮料时抑制脂肪可溶性挥发性风味成分在含脂成分中的溶解，从而促进将脂溶性挥发性风味成分释放到 当饮料准备好提供增强的香味释放并由于脂溶性挥发性风味成分而在饮料中具有降低的残留风味时，顶部空间上方。
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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：US20080160139A1
公开(公告)日：2008-07-03
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：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：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：US08603562B2
公开(公告)日：2013-12-10
申请号：US12487296
申请日：2009-06-18
摘要： Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.
摘要翻译： 通过糖和咖啡油的酯交换反应提供咖啡衍生的表面活性剂。 咖啡衍生的表面活性剂特别可用于生产与咖啡产品一起使用或掺入咖啡产品的咖啡油乳液。
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公开(公告)号：US20090252850A1
公开(公告)日：2009-10-08
申请号：US12487296
申请日：2009-06-18
IPC分类号： A23F5/46
摘要： Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.
摘要翻译： 通过糖和咖啡油的酯交换反应提供咖啡衍生的表面活性剂。 咖啡衍生的表面活性剂特别可用于生产与咖啡产品一起使用或掺入咖啡产品的咖啡油乳液。
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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：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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