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238results about "Green coffee treatment" patented technology
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Coffee composition for use with a beverage unit and methods of using the same
The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed.
Owner:THE FOLGERS COFFEE
Method for manufacturing coffee by solid state fermentation
InactiveUS20100239711A1Safe, sanitary, and healthyUniform qualityGreen coffee treatmentBiotechnologyBULK ACTIVE INGREDIENT
A method is provided for manufacturing coffee by solid state fermentation, including the following steps: depositing coffee beans in a dust-free clean container; propagating a fungus with solid state fermentation; carrying out implantation process, wherein the fungus is implanted to the coffee beans contained in the dust-free clean container with a sterile operation, the fungus being one belonging to Eumycota, including at least one selected from Basidiomycotina and Ascomycotina; and performing a fermentation process. Also provided is a formula of the solid cultivation medium used in the method, which is suitable for both large-scale and small-scale production of fungi and is applicable to most fungi to not only increase the throughput as desired, but also provide a metabolic product containing pharmacologically active ingredients.
Owner:LI PEI JUNG +2
Beverages with enhanced flavors and aromas and method of making same
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
Owner:STARBUCKS
Quality Enhancement of Coffee Beans by Acid and Enzyme Treatment
The subject invention provides methods for treating unroasted or green coffee beans to improve their quality of flavor to the palate, including reduced bitterness, better tasting, and improved aroma. In one embodiment, the invention pertains to the treatment of either green and un-dried, or green and dried, coffee beans with enzymes in a pH adjusted environment. According to the subject invention, the enzymes to be used, the pH of the treatment medium, and the times of treatment are parameters that are optimized based on different desired flavor and / or aroma outcomes.
Owner:UNIV OF FLORIDA RES FOUNDATION INC
Method of myceliating coffee
ActiveUS20140302560A1Speed up the processEnhance and direct mycelial growthFungiGreen coffee treatmentLiquid mediumMycelium
A method of creating an extract of myceliated agricultural product for human consumption includes providing an agricultural substrate such as rice, where the agricultural substrate has been inoculated by liquid media comprising an aliquot of culture derived from liquid-state fermentation. The culture being selected from the group consisting of Basidiomycota and Ascomycota fungi. Next, the step of enabling mycelium growth on the substrate by controlling temperature, humidity and sterility of the environment. After mycelium growth on the substrate reaches a desired stage, then the step of boiling the substrate in water and separating the water-substrate mixture into aqueous component and non-aqueous components creates an extraction.
Owner:MYCOTECH
Methods for Coffee Cherry Products
Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and / or vomitoxin (DON, deoxynivalenol).
Owner:VDF FUTURECEUTICALS
Arabinogalactan Isolate From Coffee
InactiveUS20070248731A1Fruit and vegetables preservationTransportation and packagingArabinogalactanAqueous dispersion
The present invention refers to a process for extracting arabinogalactans from coffee comprising enzymatically hydrolysing whole or ground green or roasted coffee beans thereby obtaining an aqueous dispersion comprising partially hydrolysed coffee beans and arabinogalactans. Furthermore, the invention also encompasses products where the coffee derived arabinogalactans are used such as a glassy matix, pure soluble coffee and a beverage composition.
Owner:NESTEC SA
Coffee Product
InactiveUS20080113077A1Improve the level ofIncrease aromaGreen coffee treatmentMeat/fish preservation by freezing/coolingChlorogenic acidCoffee processing
A coffee product comprises (i) a first portion consisting of unroasted coffee, in an amount of from 1 to 90% by weight based on the total weight of the ground coffee composition, and (ii) a second portion consisting of ground coffee which has been roasted to a higher degree of roast than said first portion, in an amount of from 99 to 10% by weight based on the total weight of the ground coffee composition in a weight ratio of (i) to (ii) is from 10:90 to 80:20 wherein the coffee product comprises at least 4 g of chlorogenic acids per 100 g of product.
Owner:NESTEC SA
Method of Processing Green Coffee Beans
InactiveUS20120244254A1Add flavorIncrease aromaGreen coffee treatmentRoasted coffee treatmentBiotechnologyMicroorganism
A method of processing coffee berries which includes a fermentation process of bringing coffee berries having a coffee seed and coffee pulp into contact with microorganisms that metabolize said coffee pulp to cause fermentation, and a refining process. Green coffee beans are obtained by performing a fermentation process of bringing coffee berries, which have a coffee seed and coffee pulp, and microorganisms into contact with one another to cause fermentation, and a refining process.
Owner:SUNTORY BEVERAGE & FOOD LTD
Coffee Composition and Method of Making the Same
InactiveUS20080038437A1Improve the preservation effectAffect taste deteriorationAlcoholic beverage preparationGreen coffee treatmentCoffee bean
The invention relates to a method for making a coffee composition, the method comprising separating coffee beans from the pulp and husk of a coffee cherry, roasting the coffee beans, and adding dried pulp and / or husk of the coffee cherry to the roasted coffee beans. The invention also relates to a coffee composition comprising roasted coffee beans and pulp of a coffee cherry and / or husk of a coffee cherry. The invention further relates to a coffee beverage comprising a coffee composition of the invention, and to the use of pulp and / or husk of a coffee cherry to modify the taste of a coffee composition made of coffee beans.
Owner:GILVARIA
Improved method for myceliating raw coffee beans including removal of chlorogenic acids
InactiveUS20140170264A1Reduce capacityRapid myceliationGreen coffee treatmentChlorogenic acidMetabolite
An improved method for myceliating coffee includes providing raw coffee beans, preparing the raw beans for fungal myceliation by removing chlorogenic acids from the green coffee beans inoculating the prepared raw coffee beans with a fungal component to enable fungal myceliation of the green coffee beans. The method includes buffering the aqueous solution with a buffer selected from the group consisting of: sodium chloride, citric acid and ascorbic acid. In one embodiment, the method further includes myceliating the raw coffee beans under optimal conditions for mycelial growth, and preparing the myceliated coffee beans for roasting by washing the myceliated coffee beans to remove undesired metabolites produced by the fungal component. The myceliated coffee beans are roasted. Roasted coffee beans are then ground and brewed into a coffee beverage.
Owner:MYCOTECH
Nutraceuticals and methods of obtaining nutraceuticals from tropical crops
InactiveUS20050129827A1Lower Level RequirementsImprove food valueGreen coffee treatmentCoffee alkaloid content reductionChemistryBy-product
Various novel nutraceutical compositions containing relatively high levels of health-enhancing substances are obtained by novel extraction processes from the by-products of tropical crops.
Owner:SCI & TECHN INT
Method of processing green coffee beans
InactiveUS20070190207A1Add flavorIncrease aromaTea extractionAnimal feeding stuffFood flavorAdemetionine
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.
Owner:SUNTORY HLDG LTD
Method for enhancing post-processing content of beneficial compounds in beverages
Owner:UNIV OF COLORADO THE REGENTS OF +1
Method for myceliating coffee
ActiveUS9068171B2Speed up the processEnhance and direct mycelial growthFungiGreen coffee treatmentLiquid mediumMycelium
Owner:MYCOTECH
Myceliated Coffee Products and Methods for Making Myceliated Coffee Products
InactiveUS20150257405A1Increase valueRendering it more drinkableGreen coffee treatmentBiotechnologyMycelium
The present invention provides a method for the preparation of a myceliated coffee product. This method comprises providing green coffee beans and optionally heat treating the green coffee beans to provide prepared green coffee beans. Furthermore, a step of inoculating the prepared green coffee beans with a prepared fungal component and culturing the inoculum to prepare the myceliated coffee product is included. The present invention discusses different embodiments of the invention and the various products that can be developed by altering certain parameters, such as green coffee bean moisture content. The methods of the instant invention result in prepared green coffee beans and myceliated coffee products having reduced levels of undesirable taste components, such as 2-furanmethanol, and increased levels of fungal metabolites, such as β-glucans and other polysaccharides, relative to starting green coffee beans.
Owner:MYCOTECH
Method of processing chlorogenic acid-rich coffee beans
InactiveCN1813556APreferred useGreen coffee treatmentCoffee roasting methodsChlorogenic acidGreen coffee
A method of processing coffee beans comprising roasting green coffee beans to give roasted coffee beans wherein the roasting treatment is carried out by bringing the green coffee beans into contact with a fluid at a high temperature and high pressure.
Owner:SUNTORY BEVERAGE & FOOD LTD
Method of treating coffee cherries, green coffee beans, roasted coffee beans, and coffee drink
A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and refined.
Owner:SUNTORY BEVERAGE & FOOD LTD
Methods for coffee cherry products
Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof (FIG. 3). It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and / or vomitoxin (DON, deoxynivalenol).
Owner:VDF FUTURECEUTICALS
Coffee flavour modification process
ActiveUS20080299283A1Add flavorReduced pHSolid waste disposalGreen coffee treatmentRobusta coffee beanAqueous extract
The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.
Owner:INTERCONTINENTAL GREAT BRANDS
Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same
A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
Owner:ONCOLOGY SCI CORP
Packaged coffee drink
ActiveUS20090035421A1Prevent precipitationReady-for-oven doughsFruit and vegetables preservationHigh concentrationAdditive ingredient
To provide a packaged coffee beverage, which contains chlorogenic acids at high concentration, has good flavor and taste, and is suppressed in the occurrence of sediment during long-term storage. A packaged coffee beverage subjected to heat sterilization treatment, the beverage comprising (A) monocaffeoylquinic acid, (B) feruloylquinic acid and (C) dicaffeoylquinic acid, wherein (a) a total content of the ingredients (A), (B) and (C) contained in dissolved states in the beverage is from 0.14 to 4% by weight based on the beverage, and the beverage comprises (b) 80% by weight or more of water, (c) magnesium and sodium at a Mg / Na weight ratio of from 0.04 to 1, (d) a coffee extract obtained from roasted coffee beans having an L value of form 16 to 25, and (e) from 0.0024 to 0.0122% by weight of brown color in terms of Food Yellow No. 4.
Owner:KAO CORP
Method of Myceliating Coffee
InactiveUS20150272155A1Speed up the processEnhance and direct mycelial growthFungiGreen coffee treatmentMyceliumHypha
The present invention includes a method of myceliating coffee beans including sterilizing the coffee beans, preparing a liquid tissue culture including an aliquot of fungal liquid tissue culture derived from liquid state fermentation, and inoculating the coffee beans with the fungal liquid tissue culture. Next, the step of enabling mycelium growth on the coffee includes controlling temperature, humidity, and sterility of the environment. The aliquot of fungal liquid tissue culture is optionally agitated to form hyphael conglomerations of mycelium having sizes of less than 1 mm in diameter.
Owner:MYCOTECH
Coffee extracts, their use as flavoring ingredients and as instant coffee type products
InactiveUS20050181107A1Improve sensory propertiesGood coffee tasteGreen coffee treatmentCoffee extractionAdditive ingredientThermal treatment
A solid coffee product susceptible of being obtained via a process that includes the following steps: a) the extraction with water, at a temperature below 70° C., of ground coffee obtained from green coffee beans; b) the removal of the water from the thus obtained aqueous extract to form a solid extract of green coffee; and c) the thermal treatment of the solid extract of green coffee at an appropriate temperature and for an amount of time sufficient to obtain a solid coffee product.
Owner:FIRMENICH SA
Method for preparing Yunnan Arabica coffee beans
The invention provides a method for preparing Yunnan Arabica coffee beans, and a method for improving the quality of Yunnan Arabica coffee beans through enzymic preparations. Enzymic preparations are added after fresh coffee cherries are peeled, fermentation is conducted under certain conditions, and the quality-improved raw coffee beans are obtained through suitable treatment. The fermentation process is easy to operate. The method has the advantages that enzymic preparations are added for fermentation after fresh coffee cherries are peeled, the fermentation process and related factors are effectively regulated and controlled, the fermentation cycle is shortened, the quality of coffee beans is improved, and therefore the standard production of coffee bean enzyme treatment is achieved, and the quality stability is ensured.
Owner:KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
Method of using a green coffee bean extract to promote carnitine palmitoyltransferase activity
InactiveUS20110189313A1Improve securitySimple compositionCosmetic preparationsBiocideDiseaseAdditive ingredient
(Problems) To provide a highly safe dietetic composition originating in green coffee beans by which excellent dietetic effects can be obtained and which contributes to the prevention and treatment of life style-related diseases such as diabetes.(Means for Solving Problems) A dietetic composition characterized by comprising, as the active ingredient, a polar solvent extract of defatted green coffee beans. It is preferable that the above-described polar solvent extract is an extract obtained by using water-containing ethanol, still preferably water-containing ethanol having an ethanol concentration of from 40 to 90% (wt / wt). It is preferable that the above-described defatted green coffee beans are those obtained by extracting green coffee beans with N-hexane to thereby separate oily components therefrom. It is recommended to combine the above-described dietetic composition with one or more members selected from among salacia extract, evening primrose extract, sesamine and garcinia. This dietetic composition is usable as a material for foods, drinks, drugs, or skin preparations for external use.
Owner:ORIZA YUKA KK
Acid-neutralizing additive for roasting coffee
InactiveUS6039996AUniform tasteLess biteEdible seed preservationAlcoholic beverage preparationPotassium hydroxideSURFACTANT BLEND
The present invention includes a process and composition for reducing acidity in beans. The composition of the present invention may be sprayed onto the beans, or alternatively, the beans may be dipped in the composition to effectively reduce the acidity therein. The composition is characterized by a solution containing from about 1 to 2 percent by weight of Phosphorous Pentoxide, from about 0.25 to about 2 percent by weight of a non-anionic surfactant, about five to about 40 percent by weight of a solution of about 45 percent potassium hydroxide, and from about 55 to about 80 percent by weight of deionized water.
Owner:CHEMCRAFT +1
Myceliated Coffee Products and Methods for Making Myceliated Coffee Products
InactiveUS20160120201A9Reducing concentration of undesirable taste componentImprove abilitiesGreen coffee treatmentBiotechnologyBeta-glucan
Owner:MYCOTECH
Method of producing an extract of green coffee
The present invention relates to a method of producing an extract of green coffee wherein green coffee beans are subjected to a heat treatment and extracted without being roasted.
Owner:SOC DES PROD NESTLE SA
Preventive, alleviative or remedy for hypertension
InactiveUS7125573B2High pressure reducing actionSuppress high blood pressureBiocideGreen coffee treatmentTreatment hypertensionPharmacology
Provided is a preventive, ameliorant or remedy for hypertension excellent in both blood pressure lowering action and blood pressure-rise suppressing action and having high safety.This preventive, ameliorant or remedy for hypertension comprises a coffee bean extract.
Owner:KAO CORP
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