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1. 发明授权

US11950606B2 C. Bot prevention in coffee 有权
公开(公告)号：US11950606B2
公开(公告)日：2024-04-09
申请号：US17451119
申请日：2021-10-15
申请人： Kerflummox Holdings, LLC
发明人： Janice Benson , Oussama Sabky
IPC分类号： A23F5/24 , A23F5/40 , A23L3/10 , B65B31/02 , B65B55/06
CPC分类号： A23F5/243 , A23F5/40 , A23L3/10 , B65B31/025 , B65B55/06 , A23V2002/00
摘要： A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

2. 发明公开

US20240065303A1 BITTER MASKING AGENT 审中-公开
公开(公告)号：US20240065303A1
公开(公告)日：2024-02-29
申请号：US18269238
申请日：2021-03-29
申请人： SOLUGEN, INC.
发明人： Jun Su An , Jason Helander , Frederyk Ngantung , LoongYi Tan , Catherine Gonzalez
IPC分类号： A23L27/00 , A21D2/14 , A23F5/24 , A61K31/00 , A61K47/12
CPC分类号： A23L27/84 , A21D2/145 , A23F5/24 , A23L27/86 , A61K31/658 , A61K47/12
摘要： A bitter masking agent includes a biochelant and a salt. A composition for an additive to reduce bitterness includes a chelant sodium salt including an aldonic, uronic, or aldaric acid. The bitter masking agent or additive comprising the biochelant and the salt can be combined with an edible material to reduce the bitterness thereof.

3. 发明公开

US20240051738A1 CAPSULE AND MANUFACTURING PROCESS FOR PRODUCING SAID CAPSULE 审中-公开
公开(公告)号：US20240051738A1
公开(公告)日：2024-02-15
申请号：US18254720
申请日：2021-11-24
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： CEDRIC RICHARD , ARNAUD GERBAULET , VEITH BEHRMANN
IPC分类号： B65D85/804 , B65B1/00 , B65B7/28 , B21D51/18 , A23F5/24
CPC分类号： B65D85/8061 , B65B1/00 , B65B7/2892 , B21D51/18 , A23F5/24
摘要： The invention related to a capsule for preparing a beverage comprising—a substantially rigid capsule body having a circumferential sidewall extending around an inner space of the capsule, said inner space being at least partially filled with a beverage ingredient suitable for preparing the beverage, —a base wall covering the inner space at a first end of the sidewall, —a flange arranged circumferentially around an open side of the capsule at a second end of the sidewall of the base body opposite the base wall, —a lid covering the inner space and the open side of the capsule at the second end of the sidewall opposite the base wall and tightly closing the capsule, the lid being removably attached to the flange of the capsule, —a filter element positioned in the inner space of the capsule between the beverage ingredient and the lid; and—a carrier disk provided in the inner space of the capsule between the lid and the filter, said carrier disk comprising multiple preformed outlet openings suitable for draining the prepared beverage from the inner space outside of the capsule when the capsule is used in the beverage preparation device. According to the invention, the capsule comprises at least one mechanical deformation at the junction or in the vicinity of the junction of the flange and side wall of the capsule, said mechanical deformation retaining the carrier disk inside the inner space of the capsule. The invention also relates to a manufacturing method for manufacturing said capsule and to the use of said capsule.

4. 发明授权

US11832638B2 N-acyl derivatives of gamma amino-butyric acid and beta alanine as food flavouring compounds 有权
公开(公告)号：US11832638B2
公开(公告)日：2023-12-05
申请号：US16838192
申请日：2020-04-02
申请人： GIVAUDAN SA
发明人： Feng Shi , Harry Renes , Esther Van Ommeren , Susanna Magdalena Vorster , Yili Wang , Adri De Klerk , Chris Winkel
IPC分类号： A23L2/39 , A23C9/13 , A23C9/156 , A23C11/10 , A23C19/09 , A23L2/56 , C07C233/47 , C07C233/49 , C12G3/06 , C12C5/02 , A23F5/24 , A23C15/16 , A23L7/161 , A23L27/21 , A23L19/18 , A23L27/60 , A23L27/20 , C07C321/14 , A23L27/50 , A23L23/10 , A23L19/20 , A23L11/50 , A23L11/65 , A21D13/41 , A23L23/00 , A23L7/196 , A23L13/50 , A23C13/12 , A23C15/12 , A23F5/46 , A23L2/02
CPC分类号： A23L2/39 , A23C9/1307 , A23C9/156 , A23C11/103 , A23C15/16 , A23C19/0904 , A23C19/0925 , A23F5/243 , A23L2/56 , A23L7/161 , A23L11/50 , A23L11/65 , A23L19/18 , A23L19/20 , A23L23/10 , A23L27/202 , A23L27/21 , A23L27/50 , A23L27/60 , C07C233/47 , C07C233/49 , C07C321/14 , C12C5/026 , C12G3/06 , A21D13/41 , A23C13/12 , A23C15/12 , A23F5/465 , A23L2/02 , A23L7/196 , A23L13/50 , A23L23/00 , A23V2002/00
摘要： A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.

5. 发明授权

US11785961B2 Process for the production of a liquid coffee concentrate 有权
公开(公告)号：US11785961B2
公开(公告)日：2023-10-17
申请号：US17320823
申请日：2021-05-14
申请人： Koninklijke Douwe Egberts B.V.
发明人： Gertjan Heijman , Wilhelmus Johannes de Bruin , Maarten Juriaan Verhoeven
IPC分类号： A23F5/46 , A23F5/50 , A23F5/24 , A23F5/28 , A23F5/26
CPC分类号： A23F5/46 , A23F5/24 , A23F5/243 , A23F5/26 , A23F5/28 , A23F5/285 , A23F5/50 , A23F5/505
摘要： The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.

6. 发明申请

US20230080134A1 A COFFEE-BASED BEVERAGE 有权
公开(公告)号：US20230080134A1
公开(公告)日：2023-03-16
申请号：US17793206
申请日：2021-01-15
申请人： NATIONAL UNIVERSITY OF SINGAPORE
发明人： Shao Quan LIU , Mei Zhi Alcine CHAN , Mingzhan TOH
IPC分类号： A23F5/24 , A23L33/135
摘要： The invention relates to a coffee-based beverage comprising probiotics, wherein the probiotics has a live probiotic cell count of >6.0 log CFU/mL. The invention further relates to a method of preparing the coffee-based beverage with a live probiotic cell count of >6.0 log CFU/mL, comprising the steps of: mixing coffee brew with sugar and an inactivated yeast to form a mixture, adding probiotics to the mixture to form an inoculated mixture, and fermenting the inoculated mixture for a pre-determined period of time to form the beverage. The probiotics may comprise Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus fermentum, Bifidobacterium lactis, Saccharomyces boulardii, Saccharomyces cerevisiae, or a combination thereof.

7. 发明授权

US11576517B2 Beverage brewing apparatus and related method 有权
公开(公告)号：US11576517B2
公开(公告)日：2023-02-14
申请号：US16538748
申请日：2019-08-12
申请人： Timothy Darryl James , David Bradford Wiley
发明人： Timothy Darryl James , David Bradford Wiley
IPC分类号： A47J31/20 , A47J31/12 , A47J31/52 , A47J31/56 , A23F5/26 , A47J31/34 , A23F5/24
摘要： The present inventive concept consists of a logic controlled submersion brewing device that operates reliably with minimal user interaction. The brewer employs a submersion brewing technique to ensure a uniform extraction of beverage from solid extraction media. The device may be programmable to start on a timer. Parameters of the brew program may be customizable including serving size and extraction settings. The device will use vapor pressure to forcibly move beverage liquid across a sieve thereby separating the liquid from spent extraction media. Reliability and repeatability of the separation procedure is enhanced using a novel method of pressure control.

8. 发明授权

US11533930B2 Method of producing a flash brewed coffee concentrate 有权
公开(公告)号：US11533930B2
公开(公告)日：2022-12-27
申请号：US17176241
申请日：2021-02-16
申请人： S&D Coffee, Inc.
发明人： Susan Gay Maiocchi , Janice Marie Harris , Sarah Kristin Jones
IPC分类号： A23F5/26 , A23F5/24 , A23F5/04 , A23F5/08
摘要： A method of brewing a flash brewed coffee concentrate includes flash brewing ground coffee to brew a hot coffee extract and mixing the hot coffee extract with a frozen concentrated coffee extract to chill the hot coffee extract to a temperature less than 130° F. while increasing the concentration of the hot coffee extract to form the flash brewed coffee concentrate.

9. 发明授权

US11524933B2 In or relating to organic compounds 有权
公开(公告)号：US11524933B2
公开(公告)日：2022-12-13
申请号：US16887367
申请日：2020-05-29
申请人： Givaudan SA
发明人： Feng Shi , Harry Renes , Esther Van Ommeren , Susanna Magdalena Vorster , Yili Wang , Adri De Klerk , Xiaogen Yang
IPC分类号： C07C235/74 , A23L2/56 , C07C233/47 , C07C233/49 , C07C233/52 , C07D207/16 , A23C9/13 , A23C9/156 , A23C11/10 , A23C15/12 , A23C19/09 , C12G3/06 , C12C5/02 , A23L27/20 , A23L27/50 , A23L27/60 , A23L23/10 , A23F5/24 , A23L19/18 , A23L27/21 , C07C323/59 , A23L19/20 , A23L7/161 , C07C237/22 , A23L11/50 , A23L11/65 , C07C233/18 , A23L23/00 , A23L13/50 , A23C13/12 , A23F5/46
摘要： A flavour composition comprising a compound according to the formula (I) or edible salts thereof, wherein R1 is alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl to which it is attached is a residue carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

10. 发明申请

US20220361544A1 Compositions Containing Brazzein 有权
公开(公告)号：US20220361544A1
公开(公告)日：2022-11-17
申请号：US17600745
申请日：2020-04-01
申请人： The Coca-Cola Company
发明人： Indra Prakash
IPC分类号： A23L27/30 , A23L2/02 , A23F3/40 , A23F5/24
摘要： Compositions comprising brazzein (or analogs thereof), including sweetener compositions, flavor modifying compositions, sweetened compositions, flavor modified compositions are disclosed. Also disclosed are methods of improving the temporal profile, flavor profile and/or taste profile of sweetenable compositions, such as beverages.

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