112results about "Unwanted substance removal" patented technology

Provided is a coffee composition having an excellent hypotensive effect. The coffee composition has the following components (A) and (B): 0.01 to 1 wt. % of chlorogenic acids (A), less than 0.1 wt. %, based on the weight of the chlorogenic acids, of (B) hydroxyhydroquinone.

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).

A method of brewing a beverage, such as freshly brewed coffee, in an electrical, automatic beverage brewer (10) with a rotatable mixing chamber (12) for mixing water (109) from a hot water tank (28) with dry beverage ingredient (108) having a closed top (7) and an open bottom (3, 66) to which is releasably mounted a brew basket (14) with an open top (19) for fluid communication with the mixing chamber (12) through the open bottom (3, 66). Before mounting, the brew basket (14) is loaded with a filter (105) and dry beverage ingredient (109). The mixing chamber (12) with the brew basket (14) attached is then automatically turned upside down (FIG. 6) to dump the dry beverage ingredient (109) out of the filter (105) and onto the closed top (7) of the rotatable mixing chamber (12). A preselected amount of water (109) is then infused into the mixing chamber (12) to a level beneath the open bottom (3) and filter (105) and onto the dry beverage ingredient (109) for mixing therewith. After a preselected mixing time period is passed the mixing chamber (12) and mounted brew basket (14) is automatically turned right side up to pass the beverage (110) through the filter (105) and out of the drain hole (90) of the brew basket (14). After the mixing chamber (12) has been returned to an upright position, pressurized air (44, 46, and 48) is automatically injected into the mixing chamber (12) to hasten the passage of beverage (110) through the filter (105) and out of the drain hole (90).

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).

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.

Provided is a coffee composition having an excellent hypotensive effect. The coffee composition has the following components (A) and (B):0.01 to 1 wt. % of chlorogenic acids (A),less than 0.1 wt. %, based on the weight of the chlorogenic acids, of (B) hydroxyhydroquinone.

The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg / kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.

An improved method for producing a coffee bean extract containing beneficial compounds.

Disclosed is a method for production of a chlorogenic acid-containing material, which comprises the steps of: contacting a coffee bean extract (A) with a mixture of a water-miscible organic solvent (B) and water (C) under such conditions that the weight ratio between the components (B) and (C) [i.e., (B) / (C) ratio] given after the mixture is mixed with the component (A) becomes 70 / 30 to 99.5 / 0.5; and collecting a solid fraction. The method enables to produce a chlorogenic acid-containing material having reduced abnormal taste / odor in a simple manner.

A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and / or vomitoxin (DON, deoxynivalenol).

A magnetic aerator includes a liquid agitating blade insertable into a hand held beverage container along with a magnet disposed at the blade with the magnet introducing a magnetic field into the liquid. A finger manipulatable stem supports the blade and enables manual agitation of the liquid by the blade approximate a surface of the liquid.

The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg / kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.

Disclosed is a container-packed milk coffee beverage which has an excellent hypertension ameliorating effect and can be ingested in an ordinary manner. A container-packed milk coffee which has a pH falling within the range from 5 to 7 and satisfies the following requirements (A) to (C): (A) a chlorogenic acid: 0.01 to 1% by mass; (B) hydroxyhydroquinone: 0.08% by mass or less relative to the mass of the chlorogenic acid; and (C) the chlorogenic acid / a coffee solid content≧0.03 (by mass).

A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.