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公开(公告)号：US11950606B2
公开(公告)日：2024-04-09
申请号：US17451119
申请日：2021-10-15
发明人： Janice Benson , Oussama Sabky
CPC分类号： A23F5/243 , A23F5/40 , A23L3/10 , B65B31/025 , B65B55/06 , A23V2002/00
摘要： A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.
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2.发明授权公开(公告)号：US11832638B2
公开(公告)日：2023-12-05
申请号：US16838192
申请日：2020-04-02
申请人： GIVAUDAN SA
发明人： Feng Shi , Harry Renes , Esther Van Ommeren , Susanna Magdalena Vorster , Yili Wang , Adri De Klerk , Chris Winkel
IPC分类号： A23L2/39 , A23C9/13 , A23C9/156 , A23C11/10 , A23C19/09 , A23L2/56 , C07C233/47 , C07C233/49 , C12G3/06 , C12C5/02 , A23F5/24 , A23C15/16 , A23L7/161 , A23L27/21 , A23L19/18 , A23L27/60 , A23L27/20 , C07C321/14 , A23L27/50 , A23L23/10 , A23L19/20 , A23L11/50 , A23L11/65 , A21D13/41 , A23L23/00 , A23L7/196 , A23L13/50 , A23C13/12 , A23C15/12 , A23F5/46 , A23L2/02
CPC分类号： A23L2/39 , A23C9/1307 , A23C9/156 , A23C11/103 , A23C15/16 , A23C19/0904 , A23C19/0925 , A23F5/243 , A23L2/56 , A23L7/161 , A23L11/50 , A23L11/65 , A23L19/18 , A23L19/20 , A23L23/10 , A23L27/202 , A23L27/21 , A23L27/50 , A23L27/60 , C07C233/47 , C07C233/49 , C07C321/14 , C12C5/026 , C12G3/06 , A21D13/41 , A23C13/12 , A23C15/12 , A23F5/465 , A23L2/02 , A23L7/196 , A23L13/50 , A23L23/00 , A23V2002/00
摘要： A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.
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公开(公告)号：US11785961B2
公开(公告)日：2023-10-17
申请号：US17320823
申请日：2021-05-14
摘要： The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.
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公开(公告)号：US20190150466A1
公开(公告)日：2019-05-23
申请号：US16257150
申请日：2019-01-25
申请人： TROY CO., Ltd
发明人： Koog-Jin Lee
摘要： A cultivation method of coffee tree by red ginseng powdered extract is provided, and particularly provided is a cultivation method of coffee tree through environment-friendly and rest (artificial dormant period) process using a red ginseng, and drink composition and food additive manufactured by the cultivation method of coffee tree by red ginseng, the method including: supplying red ginseng powdered extract aqueous solution to coffee seeds; and adjusting moisture of soil planted with coffee seeds. The cultivation method of coffee tree by red ginseng powdered extract has an advantageous effect in that coffee beans can be harvested having, as active ingredient, ginsenoside of high internal absorption rate capable of preventing occurrences of infectious diseases and pests by increasing immunity levels of coffee trees without using chemical fertilizers at all, and by enhancing germination percent of coffee seeds and coffee bean crops. The method has another advantageous effect of providing a drink composition and a food additive containing, as active ingredient, a coffee bean extract including ginsenoside of high internal absorption rate.
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公开(公告)号：US10034486B2
公开(公告)日：2018-07-31
申请号：US15639688
申请日：2017-06-30
摘要： Shown is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satisfy a minimum mass transfer Fourier number, and a minimum ratio of the extraction yield of the first primary draw-off to the extraction yield obtained in all extraction sections.
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公开(公告)号：US10017373B2
公开(公告)日：2018-07-10
申请号：US15192546
申请日：2016-06-24
发明人： Charles Kleinrichert
CPC分类号： B67D1/0406 , A23F5/243 , A23L2/54 , B01D53/22 , B01D53/229 , B01D53/26 , B01D53/265 , B01D2256/10 , B01D2257/104 , B01D2259/4525 , B67D1/0021 , B67D1/0029 , B67D1/004 , B67D1/0077 , B67D1/0801 , B67D1/0857 , B67D1/10 , B67D1/1252 , B67D2001/0481 , B67D2001/0487 , B67D2001/0827 , C01B21/0438 , C12C13/10
摘要： A system and method to supply nitrogen gas is provided. Ambient air is compressed and stored in a storage receiver and then nitrogen is separated from the compressed air in a nitrogen membrane separation unit. The separated nitrogen is stored in a nitrogen storage tank under pressure and released through a pressure control valve. The system is confined to a small footprint and is useful as a nitrogen source where conventional compressed nitrogen tanks are a safety or space issue. Systems to prepare nitrogen infused beverages are also provided.
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公开(公告)号：US09867385B2
公开(公告)日：2018-01-16
申请号：US10573373
申请日：2004-09-22
摘要： The invention provides a method of processing green coffee beans that improves the aromas and flavors of green coffee beans through simple means, allowing richly fragrant green coffee beans that have unique aromas to be obtained with ease. A method of processing green coffee beans includes a fermentation process by bringing green coffee beans, which are unground seeds from coffee berries, microorganisms, and nutritive substances that are metabolized by the microorganisms into contact with one another to cause fermentation, followed by a separation process of separating out only said green coffee beans that have passed through the fermentation process.
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公开(公告)号：US20170119006A1
公开(公告)日：2017-05-04
申请号：US15318717
申请日：2015-07-02
发明人： Karl Ragnarsson
CPC分类号： A23F5/243 , A23F3/163 , A23L2/385 , A23V2002/00
摘要： Low water liquid beverage concentrates and methods for making the concentrates are provided herein. The concentrates include a high coffee and/or tea solids content and total solids content. The amounts of water, total solids, and coffee and/or tea solids are effective to provide a low water beverage concentrate having a pH between about 3.0 to about 6.0. In some approaches, the pH of the low water beverage concentrate changes fewer than about 0.5 pH units after at least three months storage at 70 F in a closed container. The low water beverage concentrates provide a desired flavor profile with little or no flavor degradation after storage at 70 F in a closed container for at least about three months. Methods for making the low water beverage concentrates are also provided.
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公开(公告)号：US09623383B1
公开(公告)日：2017-04-18
申请号：US15190801
申请日：2016-06-23
发明人： Charles Kleinrichert
CPC分类号： A23L2/54 , A23F5/24 , A23F5/243 , B01F3/04787 , B01F3/04808 , B01F2003/04921 , B01F2015/061 , B01F2215/0022
摘要： A system and method to prepare and dispense a N2 or N2/CO2 gas infused chilled beverage is provided. The gas infused beverage is obtained by mixing a beverage concentrate with N2 or N2/CO2 gas infused water under positive pressure and dispensing the prepared beverage through a slow pour faucet. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N2 or N2/CO2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.
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10.发明授权Method for preparation of a creamy milk based beverage from a capsule and kit for such preparation 有权从胶囊制备基于奶油的饮料的方法和用于制备的试剂盒公开(公告)号：US09585409B2
公开(公告)日：2017-03-07
申请号：US13722184
申请日：2012-12-20
申请人： NESTEC S.A.
CPC分类号： A23C9/16 , A23F5/24 , A23F5/243 , A23L2/38 , A47J31/002 , B65D85/8043
摘要： Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavor component and sugar.
摘要翻译： 用于制备泡沫状或奶油状的即时饮料的方法，其中至少两个胶囊依次注入冷水以产生速溶的基于乳的饮料，待注射的第一胶囊包括奶粉，奶精组分和糖，第二胶囊 胶囊包括奶粉，可溶性主要风味成分和糖。
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