利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

78 条记录 (耗时 0.034 秒)

    CONCENTRATED SHELF STABLE LIQUID COFFEE AND METHODS OF MAKING THEREOF
    3.
    发明申请
    CONCENTRATED SHELF STABLE LIQUID COFFEE AND METHODS OF MAKING THEREOF 有权
    浓缩液体稳定的液体咖啡及其制备方法

    公开(公告)号：US20150140195A1

    公开(公告)日：2015-05-21

    申请号：US14606873

    申请日：2015-01-27

    申请人： Aly Gamay

    发明人： Aly Gamay

    IPC分类号： A23F5/24

    CPC分类号： A23F5/36 ,  A23F5/00 ,  A23F5/08 ,  A23F5/243 ,  A23F5/28 ,  A23F5/285 ,  A23F5/46 ,  A23L2/385

    摘要： The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.

    摘要翻译： 本发明涉及一种在环境温度下保持稳定的超浓缩液体咖啡的技术，而不需要冷冻或冷冻。 本发明还涉及一种制备超浓缩稳定液体咖啡的方法，该方法具有增强的新鲜度，芳香和香味保持性，而没有酸度或苦味。

    CONCENTRATED COFFEE EXTRACT
    4.
    发明申请
    CONCENTRATED COFFEE EXTRACT 审中-公开
    浓缩咖啡提取物

    公开(公告)号：US20140227417A1

    公开(公告)日：2014-08-14

    申请号：US14258351

    申请日：2014-04-22

    申请人： Kao Corporation

    发明人： Yoshinobu HAYAKAWA ,  Sayaka DOMON ,  Yoshikazu OGURA

    IPC分类号： A23F5/28

    CPC分类号： A23F5/28 ,  A23F5/16 ,  A23F5/18 ,  A23F5/185 ,  A23F5/243 ,  A23F5/505

    摘要： Provided is a concentrated coffee extract solution having a rich sweet aroma and a clear aftertaste. The concentrated coffee extract solution contains the following components (A) and (B): (A) at least one pyrazine selected from 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 3,5-dimethyl-2-methylpyrazine, and (B) at least one guaiacol selected from guaiacol, 4-ethylguaiacol and 4-vinylguaiacol. A content weight ratio [(B)/(A)] of the component (B) to the component (A) is 0.6 or smaller.

    摘要翻译： 提供了浓缩的咖啡提取物溶液，其具有丰富的甜味和清爽的余味。 浓缩咖啡提取液含有下列成分（A）和（B）：（A）至少一种选自2-甲基吡嗪，2,5-二甲基吡嗪，2,6-二甲基吡嗪，乙基吡嗪，2-乙基-5- 甲基吡嗪，2-乙基-6-甲基吡嗪，2-乙基-3-甲基吡嗪，2-乙基-3,5-二甲基吡嗪和3,5-二甲基-2-甲基吡嗪，和（B）至少一种愈创木酚选自愈创木酚， 4-乙基愈创木酚和4-乙烯基愈创木酚。 组分（B）与组分（A）的含量重量比[（B）/（A）]为0.6以下。

    Shelf Stable, Brewed Beverage Concentrates And Methods Of Making The Same
    5.
    发明申请
    Shelf Stable, Brewed Beverage Concentrates And Methods Of Making The Same 有权
    货架稳定，酿造饮料浓缩物和制作方法

    公开(公告)号：US20130064956A1

    公开(公告)日：2013-03-14

    申请号：US13417029

    申请日：2012-03-09

    申请人： Bary Lyn Zeller ,  John B. Topinka ,  Dale Anthony Kyser

    发明人： Bary Lyn Zeller ,  John B. Topinka ,  Dale Anthony Kyser

    IPC分类号： A23F5/28 ,  A23F5/26 ,  A23F3/18 ,  A23L2/00 ,  A23F3/22

    CPC分类号： A23F3/18 ,  A23F3/163 ,  A23F3/225 ,  A23F5/243 ,  A23F5/26 ,  A23F5/262 ,  A23F5/28

    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。

    Concentrated coffee extract and process for producing the same
    6.
    发明授权
    Concentrated coffee extract and process for producing the same 有权
    浓缩咖啡提取物及其生产方法

    公开(公告)号：US07794772B2

    公开(公告)日：2010-09-14

    申请号：US11661756

    申请日：2005-09-02

    申请人： Yukio Goto ,  Katsuya Uno ,  Shigeru Tanaka

    发明人： Yukio Goto ,  Katsuya Uno ,  Shigeru Tanaka

    IPC分类号： A23F3/00

    CPC分类号： A21D2/00 ,  A23F5/26 ,  A23F5/28

    摘要： The present invention has an object of providing a concentrated coffee extract which is rich in aroma component released when the roasted coffee beans are ground and has an amount of coffee oil controllable in accordance with the use and purpose, and a process for industrially producing the same. According to the present invention, the above object is achieved by separating an aroma component-containing distillate, a coffee oil-containing liquid, and a coffee extract from a slurry obtained by wet-grinding roasted coffee beans, and after the coffee extract is concentrated, adding back the aroma component-containing distillate and the coffee oil-containing liquid.

    摘要翻译： 本发明的目的是提供一种浓咖啡提取物，其浓缩咖啡提取物，当焙炒咖啡豆被研磨时具有丰富的香味成分，并且具有根据用途和目的可控的咖啡油量，以及其工业生产方法 。 根据本发明，上述目的是通过将由含有香料成分的馏出物，含咖啡油的液体和咖啡提取物从通过湿式研磨咖啡豆获得的浆料中分离，并且在咖啡提取物浓缩之后 ，加入含芳香成分的馏出物和含咖啡油的液体。

    METHODS AND SYSTEMS FOR FORMING CONCENTRATED CONSUMABLE EXTRACTS
    8.
    发明申请
    METHODS AND SYSTEMS FOR FORMING CONCENTRATED CONSUMABLE EXTRACTS 审中-公开
    形成浓缩消费提取物的方法和系统

    公开(公告)号：US20080280023A1

    公开(公告)日：2008-11-13

    申请号：US12177269

    申请日：2008-07-22

    申请人： Paul A. Kalenian

    发明人： Paul A. Kalenian

    IPC分类号： A23F5/24

    CPC分类号： A23F5/28 ,  A23F5/262

    摘要： Typical known methods for producing large quantities of concentrated extracts from solid raw materials such as ground, roasted coffee are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides filtration methods e.g. reverse osmosis or nanofiltration for producing such high quality concentrated extracts from more dilute extracts via solvent removal. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial—scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances. The solvent—reduced, concentrated extracts produced according to the inventive solvent removal methods can be advantageously used for applications where high quality coffee extracts, with a high concentration of soluble coffee solids, for example of at least 6 wt. %-40 wt. %, and a high level of retention of varietal flavor and fragrance characteristics are desired.

    摘要翻译： 用于生产大量来自诸如磨碎咖啡的固体原料的浓缩提取物的典型的已知方法不适于生产具有丰富的风味和香味的高品质咖啡提取物，并且其保持焙炒咖啡的品种特征， 他们生产。 本发明提供了过滤方法，例如 反渗透或纳滤，用于通过溶剂去除从更稀释的提取物中生产这样高质量的浓缩提取物。 本发明提供了具有足够的灵活性和可扩展性用于各种应用的方法，包括用于生产用于食品和饮料工业的工业规模的提取物。 本发明提供了可以生产用于调味剂，饮料浓缩物和香料的高度集中的“美味”提取物的方法和装置。 根据本发明的溶剂去除方法制备的溶剂还原的浓缩提取物可有利地用于高质量咖啡提取物，其具有高浓度可溶性咖啡固体，例如至少6重量％ ％-40wt。 ％，并且需要高水平的保留品种香味和香料特性。

    Method of preparing instant coffee containing aroma extract
    9.
    发明申请
    Method of preparing instant coffee containing aroma extract 审中-公开
    制备含香气提取物的速溶咖啡的方法

    公开(公告)号：US20060070528A1

    公开(公告)日：2006-04-06

    申请号：US10547872

    申请日：2004-03-18

    申请人： Se-il Kim ,  Dong-Hoon Lim

    发明人： Se-il Kim ,  Dong-Hoon Lim

    IPC分类号： A47J31/00

    CPC分类号： A23F5/465 ,  A23F5/26 ,  A23F5/28 ,  A23F5/32 ,  A23F5/36 ,  A23F5/40

    摘要： With respect to preference and flavor, freshly brewed coffee is superior to instant coffee. However, brewed coffee is inconvenient upon its preparation because coffee requires storage of the coffee beans and the roasting, grinding and extraction steps. Instant coffee is convenient in storage of coffee powder and brewing of coffee, but has disadvantages of being less preferred and poorly flavorful. Disclosed is a method of preparing instant coffee containing an aroma extract. The method includes preparing coffee powder by roasting dried coffee beans in an agitator at 50-100 rpm at 200-250° C., grinding the roasted coffee beans, extracting the ground coffee beans with purified water under reflux at a boiling point, and concentrating, freeze-drying and grinding the coffee extract; automatically spraying a liquid-phase aroma extract of 0.01-5 wt %, based on the total weight of coffee powder contained in the instant coffee, through a spray nozzle below 10° C. into the coffee powder of 5-15 wt %, based on the total weight of coffee powder contained in the instant coffee, with agitation; filtering the mixture with a sieve; and mixing the filtrate with the residual part of the total coffee powder.

    摘要翻译： 关于喜好和风味，新鲜酿造的咖啡优于速溶咖啡。 然而，由于咖啡咖啡需要咖啡豆的储存和焙烧，研磨和提取步骤，煮制的咖啡不方便。 速溶咖啡方便储存咖啡粉和咖啡冲泡，但具有不太优选且味道差的缺点。 公开了一种制备含有芳香提取物的速溶咖啡的方法。 该方法包括通过在200-250℃以50-100rpm的搅拌器中烘烤干咖啡豆来制备咖啡粉，研磨焙炒的咖啡豆，用纯化水在沸点下回流提取研磨的咖啡豆，并浓缩 ，冷冻干燥并研磨咖啡提取物; 基于咖啡粉中含有的咖啡粉​​的总重量将0.01-5重量％的液相香料提取物自动喷雾到通过低于10℃的喷雾嘴进入5-15重量％的咖啡粉中，基于 关于速溶咖啡中包含的咖啡粉末的总重量; 用筛子过滤混合物; 并将滤液与总咖啡粉末的剩余部分混合。