公开(公告)号：WO2023013578A1

公开(公告)日：2023-02-09

申请号：PCT/JP2022/029485

申请日：2022-08-01

Applicant: 味の素株式会社

Inventor： 中室　賢一 ,  三浦　葉奈子

IPC: A23L2/40 ,  A23C11/00 ,  A23F5/36 ,  A23L2/385

Abstract: 本発明は、液体と混合して飲料を調製するためのインスタント飲料用キットであって、発泡性クリーミングパウダーと、飲料濃縮液と、を備える、インスタント飲料用キットを提供する。また、前記インスタント飲料用キットからインスタント飲料を製造する方法であり、前記発泡性クリーミングパウダーを飲料用容器に入れ、水に溶解させて発泡性クリームを製造した後、前記発泡性クリームの上面から前記飲料用容器内に、前記飲料濃縮液を注ぎ入れることにより、液面に泡が形成されているインスタント飲料を製造する、インスタント飲料の製造方法を提供する。

公开(公告)号：WO2021165427A1

公开(公告)日：2021-08-26

申请号：PCT/EP2021/054075

申请日：2021-02-18

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： ANGELOPOULOU, Diamanto ,  FORNY, Laurent ,  MEUNIER, Vincent,Daniel,Maurice ,  PALZER, Stefan ,  SALMAN, Agba

IPC: A23C9/16 ,  A23C11/00 ,  A23F5/36

Abstract: The present invention relates to a powdered beverage composition comprising a hydrophobic powder and a crystalline powder, wherein the hydrophobic powder and crystalline powder are present in a mass ratio of between 75:25 and 99:1; the hydrophobic powder has a D50 particle size of between 50 to 500 μm; the crystalline powder has a D50 particle size of between 1 to 10 μm, and wherein the crystalline powder is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof.

公开(公告)号：WO2021123157A1

公开(公告)日：2021-06-24

申请号：PCT/EP2020/087010

申请日：2020-12-18

Applicant: KONINKLIJKE DOUWE EGBERTS B.V. ,  TECHNISCHE UNIVERSITÄT MÜNCHEN

Inventor： HEIJMAN, Gertjan ,  VAN DER WESTEN SKOGVOLD, Rebecca ,  HOFMANN, Thomas Frank ,  FRANK, Oliver ,  GIGL, Michael Josef

IPC: A23F5/24 ,  A23F5/28 ,  A23F5/36 ,  A23F5/50 ,  A23F3/16 ,  A23F3/22 ,  A23F3/26 ,  A23F5/32 ,  A23F5/505

Abstract: The invention provides a method of treating a beverage ingredient extract comprising the steps of: a. filtering a beverage ingredient extract to obtain a beverage ingredient extract retentate and a beverage ingredient extract permeate; b. raising the pH of said beverage ingredient extract retentate to provide a treated beverage ingredient extract retentate; and c. combining said treated beverage ingredient extract retentate with said beverage ingredient extract permeate to generate a recombined ingredient extract.

公开(公告)号：WO2019058351A1

公开(公告)日：2019-03-28

申请号：PCT/IB2018/057388

申请日：2018-09-25

Applicant: STRAUSS COFFEE B.V.

Inventor： BEALIN-KELLY, Francis Joseph David ,  WASSERMANN, Kai ,  ZOHREIE, Hadi ,  BENSAL, David

IPC: A23F5/08 ,  A23F5/30 ,  A23F5/36 ,  A23F5/40

Abstract: A freeze dried coffee preparation comprising a dry concentrate and ground coffee particles, wherein the ground coffee particles have a median size of not higher than nineteen microns and the said particles were ground in an aqueous environment. Also a preparation where the roast ground coffee particles make up between 3 and 30% of the freeze-dried coffee granule. Also a method and apparatus for making freeze dried coffee with added coffee grounds comprising preparing and concentrating a coffee extract, adding ground coffee particles and wet grinding the concentrate at two successive grinders, each being a different kind of grinder, say a colloid grinder and a ball grinder, then recombining the streams and freeze drying.

公开(公告)号：WO2012068012A1

公开(公告)日：2012-05-24

申请号：PCT/US2011/060586

申请日：2011-11-14

Applicant: KRAFT FOODS GLOBAL BRANDS LLC ,  COLMERAUER, Aaron R. ,  ARORA, Vijay K. ,  FOUNTAIN, Gerald O. ,  OXFORD, Philip James ,  TUREK, Helaine S. ,  ZELLER, Bary Lyn

Inventor： COLMERAUER, Aaron R. ,  ARORA, Vijay K. ,  FOUNTAIN, Gerald O. ,  OXFORD, Philip James ,  ZELLER, Bary Lyn

IPC: A23F5/34 ,  A23F5/36 ,  A23L1/00 ,  A23L1/025 ,  A23L1/0522

CPC classification number: A23L1/0035 ,  A23C9/1524 ,  A23C2210/15 ,  A23C2240/20 ,  A23C2260/20 ,  A23F5/36 ,  A23F5/42 ,  A23G9/46 ,  A23G9/52 ,  A23G2220/02 ,  A23L2/40 ,  A23L5/00 ,  A23L29/212 ,  A23L29/30 ,  A23P10/40 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2200/226 ,  A23V2250/124 ,  A23V2250/1628 ,  A23V2250/5114 ,  A23V2250/5118

Abstract: Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/ or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.

Abstract translation: 提供从粉末，颗粒和/或颗粒连续生产发泡组合物的方法和系统和/或包含高压气体的粉末，颗粒和/或颗粒。 这些方法和系统被配置为降低能量成本和总体处理时间，并因此提供优于先前的间歇过程的优点，由于使用大压力容器的缺点，其具有长时间的温度升高和冷却时间。

公开(公告)号：WO2012009605A1

公开(公告)日：2012-01-19

申请号：PCT/US2011/044127

申请日：2011-07-15

Applicant: KRAFT FOODS R & D, INC. ,  FOUNTAIN, Gerald O. ,  GUNDLE, Alan ,  KANG, Won Cheal

Inventor： FOUNTAIN, Gerald O. ,  GUNDLE, Alan ,  KANG, Won Cheal

IPC: A23F5/08 ,  A23F5/10 ,  A23F5/28 ,  A23F5/36 ,  A23F5/30 ,  A23F5/34 ,  A23F5/40 ,  B65D85/804 ,  A47J31/00

CPC classification number: A23F5/28 ,  A23F5/08 ,  A23F5/30 ,  A23F5/34 ,  A23F5/405 ,  A47J31/44 ,  B65D85/804 ,  B65D85/8043 ,  B65D85/8046

Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.

Abstract translation: 咖啡研磨方法，包括以下步骤：a）将焙炒咖啡前体的颗粒引入研磨室中; b）将可溶性咖啡颗粒引入研磨室中; c）将气体喷射到研磨室中以调动焙炒咖啡前体和可溶咖啡的颗粒; d）从而通过粉碎焙炒的咖啡前体的颗粒通过焙炒咖啡前体的颗粒的自身碰撞和可溶咖啡的颗粒与焙炒的咖啡前体的颗粒的碰撞来制备研磨和混合的咖啡产品 研磨室。 还描述了结合研磨和混合咖啡产品的方法和产品。

公开(公告)号：WO2011052967A3

公开(公告)日：2011-10-27

申请号：PCT/KR2010007376

申请日：2010-10-26

Applicant: CJ CHEILJEDANG CORP ,  LEE YOUNG MI ,  KANG MYUNG WOO ,  KIM YOUNG JAE ,  KIM SEONG BO ,  PARK SEUNG WON

Inventor： LEE YOUNG MI ,  KANG MYUNG WOO ,  KIM YOUNG JAE ,  KIM SEONG BO ,  PARK SEUNG WON

IPC: A23F5/40 ,  A23F5/36 ,  A23L27/30 ,  A23L33/20

CPC classification number: A23F5/40 ,  A23L2/60 ,  A23L27/33 ,  A23L27/36 ,  A23L33/20 ,  A23V2002/00 ,  A23V2250/634

Abstract: The present invention relates to a low caloric coffee mix composition having a natural sweet taste using D-tagatose instead of sugar in a diet or low caloric coffee mix.

Abstract translation: 本发明涉及在饮食或低热量咖啡混合物中使用D-塔格糖代替糖的具有天然甜味的低卡路里咖啡混合物组合物。

公开(公告)号：WO2011052967A2

公开(公告)日：2011-05-05

申请号：PCT/KR2010/007376

申请日：2010-10-26

Applicant: 씨제이제일제당(주) ,  이영미 ,  강명우 ,  김영재 ,  김성보 ,  박승원

Inventor： 이영미 ,  강명우 ,  김영재 ,  김성보 ,  박승원

IPC: A23F5/40 ,  A23F5/36

CPC classification number: A23F5/40 ,  A23L2/60 ,  A23L27/33 ,  A23L27/36 ,  A23L33/20 ,  A23V2002/00 ,  A23V2250/634

Abstract: 본 발명은 다이어트 또는 저칼로리 커피믹스에 있어서, 설탕 대신 D-타가토스를 이용하여 천연적으로 단맛을 낸 저칼로리 커피믹스 조성물에 관한 것이다.

Abstract translation: 本发明涉及一种在饮食或低热量咖啡混合物中使用D-塔格糖代替糖的天然甜味的低热量咖啡混合组合物。

公开(公告)号：WO01010228A1

公开(公告)日：2001-02-15

申请号：PCT/US1999/023691

申请日：1999-10-12

IPC: A23L2/00 ,  A21D10/00 ,  A21D13/00 ,  A21D13/08 ,  A23F5/36 ,  A23L1/00 ,  A23L1/24 ,  A23L1/39 ,  A23L2/38 ,  A23L2/395 ,  A23L2/68 ,  A23P1/00 ,  B65D81/32

CPC classification number: A23L2/68 ,  A21D10/00 ,  A21D10/002 ,  A21D13/80 ,  A23L2/38 ,  A23L2/395 ,  A23L5/55 ,  A23L23/00 ,  A23L27/60

Abstract: Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component having a pH greater than 4.5. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

Abstract translation: 保质期完全预混，分成两个或多个组分。 组分是化学和微生物稳定的。 至少一种组分是pH大于4.5的高水活性液体组分。 组合物组合时，提供形成未煮熟混合物或食品和饮料产品所需的所有成分。

公开(公告)号：WO2018152610A1

公开(公告)日：2018-08-30

申请号：PCT/CA2017/050231

申请日：2017-02-23

Applicant: ENWAVE CORPORATION

Inventor： DURANCE, Timothy D. ,  ZHANG, Guopeng ,  SÁENZ GARZA, Natalia E. ,  NOORBAKHSH, Reihaneh

IPC: A23P30/30 ,  A21D2/18 ,  A23C9/13 ,  A23C9/137 ,  A23F5/36 ,  A23L19/00 ,  A23L29/212 ,  A23P30/38

Abstract: A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure.