公开(公告)号：WO2022171918A1

公开(公告)日：2022-08-18

申请号：PCT/ES2022/070061

申请日：2022-02-09

Applicant: IPARLAT TECNO, S.L.U.

Inventor： LARRAURI GARCÍA, José Alberto

IPC: A23F5/10 ,  A23C11/10 ,  A23L2/39 ,  A23L11/60 ,  A23L11/65 ,  B65D85/804 ,  A23F5/14

Abstract: One object of the invention relates to a composition for preparing coffee comprising, at a percentage by weight: between 10 and 30% of coffee powder; between 10 and 30% of a dehydrated vegetable matrix; between 10 and 30% of at least one vegetable oil; between 10 and 30% of at least one thickener; between 10 and 30% of at least one sugar or sweetener and between 0.1 and 20% of at least one acidity regulator. Another object of the invention relates to the process of manufacturing said composition, as well as the use thereof for manufacturing coffee capsules, and the coffee capsules comprising said composition.

公开(公告)号：WO2021130553A1

公开(公告)日：2021-07-01

申请号：PCT/IB2020/053232

申请日：2020-04-03

Applicant: LEE, Peter Kyoung

Inventor： LEE, Peter Kyoung

IPC: A23F5/04 ,  A23F5/10 ,  A23F5/24 ,  A23F5/48 ,  A23F5/02 ,  A23F5/46 ,  C12G3/02 ,  C12G3/055

Abstract: A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-referemented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

公开(公告)号：WO2021094472A1

公开(公告)日：2021-05-20

申请号：PCT/EP2020/081948

申请日：2020-11-12

Applicant: KONINKLIJKE DOUWE EGBERTS B.V.

Inventor： GUILMINEAU, Fabien

IPC: A23F5/04 ,  A23F5/10

Abstract: The invention provides a method of treating a roasted beverage ingredient, the method comprising the step of incubating the ingredient at between -10°C and 8°C for 30 to 300 minutes. The roasted beverage ingredient may subsequently be packaged and be stored at a temperature between 2°C and ambient for at least one week before opening the package.

公开(公告)号：WO2018236413A1

公开(公告)日：2018-12-27

申请号：PCT/US2017/057295

申请日：2017-10-19

Applicant: TIERRA NUEVA FINE COCOA, LLC.

Inventor： Luiz Fernando Ribeiro De Miranda

IPC: A23F5/10 ,  A23F5/08

Abstract: A process for preserving the organoleptic characteristics of coffee-based products and extending their shelf lives, comprising the steps of roasting the green coffee beans and placing it in a chamber with an inert gas atmosphere, first milling of the roasted coffee beans under inert gas conditions to a size between seventy five (75) and five hundred (500), second milling the previously milled roasted coffee beans under refrigerated conditions to ensure that the size of the bean particles fall between ten (10) and thirty (30) microns and jet milling the first and second milled coffee beans using a closed, or semi-closed, loop of inert gas jet mill to bring the bean particles' size between one tenth (0.1) and less than ten (10) microns resulting in an ultrafine powder. Micro-encapsulating or agglomerating the ultrafine powder by spraying the ultra-fine powder with food ingredients in a closed or semi-closed loop fluid bed drier (or cooler) within a refrigerated inert gas environment, resulting in coated roasted whole coffee granules.

公开(公告)号：WO2015050240A1

公开(公告)日：2015-04-09

申请号：PCT/JP2014/076522

申请日：2014-10-03

Applicant: サントリーホールディングス株式会社

Inventor： 中原　光一 ,  岩佐　恵子

IPC: C07H15/04 ,  A23F5/10 ,  A23L1/221

CPC classification number: A23F5/46 ,  A23F5/10 ,  A23F5/14 ,  A23F5/24 ,  A23F5/36 ,  A23L27/10 ,  A23L27/11 ,  A23V2002/00 ,  C07H13/04

Abstract: 　本発明は、コーヒー豆に存在する新規な有機酸配糖体及びその利用を提供する。　式１ [式中、Ｒ １ ～Ｒ ７ は、それぞれ独立して、Ｈ、ＯＨ、ＮＨ ２ 、ＯＣＨ ３ 、ＯＣ（Ｏ）ＣＨ ３ 、及びＮＨＣＯＣＨ ３ からなる群より選ばれ、ＡはＣ １ ～Ｃ ６ アルキル又はＣ １ ～Ｃ ６ アルケニルより選ばれ、Ｃ １ ～Ｃ ６ アルキル又はＣ １ ～Ｃ ６ アルケニルは、メチル又はエチルで置換されていてもよい]で表される構造を有する化合物を提供する。

Abstract translation: 本发明提供一种存在于咖啡豆中的新型有机酸糖苷及其用途。 提供具有由式（1）表示的结构的化合物[在该式中，R 1 -R 7各自独立地选自H，OH，NH 2，OCH 3，OC（O）CH 3和NHCOCH 3，A是 选自C 1 -C 6烷基和C 1 -C 6烯基以及C 1 -C 6烷基和C 1 -C 6烯基可以被甲基或乙基取代]。

公开(公告)号：WO2015019870A1

公开(公告)日：2015-02-12

申请号：PCT/JP2014/069692

申请日：2014-07-25

Applicant: サントリー食品インターナショナル株式会社

Inventor： 須藤　丈博 ,  片山　透

IPC: A23F5/36 ,  A23F5/10 ,  A23F5/24

CPC classification number: A23F5/36 ,  A23F5/405

Abstract: 　メジアン径５０～３００μｍの焙煎コーヒー豆微粉末（Ａ）に、メジアン径５０～５００μｍ、ＢＥＴ比表面積１．０～２．０ｍ ２ ／ｇの可溶性コーヒー粉末（Ｂ）を、（Ａ）：（Ｂ）＝１：２～１：１０（重量比）の混合割合で混合してコーヒー粉体組成物とすることにより、焙煎コーヒー豆微粉末の保存安定性を向上させる。また、保存安定性の向上された焙煎コーヒー豆微粉末を用いてコーヒー飲料を製造する。

Abstract translation: 将中值粒径为50〜500μm，BET比表面积为1.0〜2.0m 2 / g的可溶咖啡粉末（B）与中值粒径为50〜 混合比（A）:( B）= 1：2-1：10（重量比），形成咖啡粉末组合物，从而提高焙烤咖啡豆细粉的保存稳定性。 使用具有改善的保存稳定性的烤咖啡豆细粉制造咖啡饮料。

公开(公告)号：WO2012124954A9

公开(公告)日：2012-11-08

申请号：PCT/KR2012001781

申请日：2012-03-12

Applicant: KIM INJAE

Inventor： KIM INJAE

IPC: A23F5/04 ,  A23F5/10

CPC classification number: A23F5/10 ,  A23F5/243

Abstract: The present invention generally relates to a method for processing coffee beans and coffee beans prepared thereby and coffee beverages prepared thereby, and more specifically, to a method for processing coffee beans by a steaming method and coffee beans and coffee beverages which have good flavor and more effective ingredients prepared thereby.

Abstract translation: 加工咖啡豆和咖啡豆的方法以及由此制备的咖啡饮料技术领域本发明涉及一种用于加工由此制备的咖啡豆和咖啡豆的方法以及由此制备的咖啡饮料，更具体地，涉及一种通过蒸煮方法加工咖啡豆的方法以及具有良好风味和更多咖啡豆 由此制备有效成分。

公开(公告)号：WO00028832A1

公开(公告)日：2000-05-25

申请号：PCT/ES1999/000364

申请日：1999-11-12

IPC: A23F5/04 ,  A23F5/10 ,  B65B29/02 ,  B65D81/00 ,  B65D85/808 ,  A23F5/08 ,  A23F5/24 ,  B65B31/02 ,  B65D81/34 ,  B65D29/02

CPC classification number: B65D85/8085 ,  A23F5/04 ,  A23F5/105 ,  B65B29/02

Abstract: Said product is 100 % natural coffee from the variety Coffea Arabica, which has been roasted, ground and packaged into individual paper bags for instantaneous infusion. The process comprises the packaging of previously roasted and ground coffee into a bag made of paper which is appropriate for infusion, and introducing said paper bag into another aluminium-based bag which is sealed after having injected inert gas into the aluminium-based bag. This coffee-based product is used for the production of drinkable infusions having stimulating effects on the human organism.

Abstract translation: 所述产品是来自各种Coffea Arabica的100％天然咖啡，其已经被烘烤，研磨并包装成单独的纸袋以便瞬间输注。 该方法包括将先前焙炒和研磨的咖啡包装到适合于输注的纸制袋中，并将所述纸袋引入另一个铝袋中，该铝袋在将惰性气体注入铝基袋中之后被密封。 这种基于咖啡的产品用于生产对人体有刺激作用的可饮用的输液。

公开(公告)号：WO00013988A1

公开(公告)日：2000-03-16

申请号：PCT/EP1999/005945

申请日：1999-08-13

IPC: B65D75/26 ,  B65D81/20 ,  A23F5/10 ,  B32B27/32

CPC classification number: B65D75/26

Abstract: The invention relates to a packaging for roasted and/or slightly roasted coffee, said packaging exhibiting at least in part at least one expandable plastic film. In addition, the inventive packaging is designed in such a way that internal pressure generated by the gas released by the coffee is smaller than a burst pressure of the packaging and/or a closure of said packaging. The invention also relates to a method for conditioning coffee without intermediate storage designed for release of carbon dioxide (CO2). The packaging is sealed immediately after it has been filled with roasted coffee.

Abstract translation: 本发明涉及一种用于烘烤和/或烤咖啡包装，其至少部分地包括至少一个可拉伸的塑料膜。 此外，封装被形成为使得一个通过咖啡内部压力的除气新兴小于所述包装和/或包装的封闭件的爆裂压力。 此外，本发明涉及的包装咖啡的方法，其特征在于，在二氧化碳（CO 2）的除气的咖啡被放置在包装中没有中间存储。 该包装紧密的焙炒咖啡填充后立即关闭。

公开(公告)号：WO2021201712A1

公开(公告)日：2021-10-07

申请号：PCT/RU2020/000183

申请日：2020-04-03

Applicant: ЛАПАЧЕВ, Вячеслав Валентинович

Inventor： ЛАПАЧЕВ, Вячеслав Валентинович LAPACHEV, Vyacheslav Valentinovich

IPC: A23F5/24 ,  A23F5/10 ,  A23F5/08 ,  A23F5/14 ,  A23F5/46 ,  B65D85/808

Abstract: Предлагается кофейная композиция для приготовления порции напитка, включающая растворимый кофе и молотый жареный натуральный кофе, помещенные в общую герметичную порционную упаковку 1, при этом кофе растворимый отделен от кофе натурального молотого путем дополнительной упаковки молотого натурального кофе в отдельный внутренний фильтр-пакет 3. Результатом предложенного решения является многократное уменьшение осадка в напитке, отсутствие негативных тактильных ощущений и мучнистого привкуса в ротовой полости, улучшение аромата и вкуса. Благодаря возможности широко варьировать соотношение компонентов растворимого и нерастворимого кофе, а также различных добавок и материалов упаковки, открывается новый путь для создания разнообразных кофейных композиций и напитков с улучшенными органолептическими свойствами, адаптированных под вкусы конкретных групп потребителей. Производство композиции можно обеспечить уже известным фасовочным оборудованием, применяемым в кофейной и чайной индустрии.