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1. 发明申请

WO2016209075A1 AROMA-RETAINING SOLUBLE COFFEE 审中-公开
标题翻译： AROMA保留可溶咖啡
公开(公告)号：WO2016209075A1
公开(公告)日：2016-12-29
申请号：PCT/NL2016/050445
申请日：2016-06-23
申请人： KONINKLIJKE DOUWE EGBERTS B.V.
发明人： HEIJMAN, Gertjan , DE KOK, Petrus Maria Theresia , OOSTERVELD, Alexander
IPC分类号： A23F5/40 , A23F5/46 , A23F5/48 , A23L27/28
CPC分类号： A23F5/48 , A23F5/36 , A23F5/46
摘要： Disclosed is a process for the production of aromatized soluble coffee particles. The process comprises the incubation of an aroma donor, such as a roasted coffee, with a acceptor, such as a refined coffee oil. The acceptor can be added prior or after incubation to the soluble coffee particles. The invention also pertains to a process for the preparation of an instant coffee product comprising aromatized soluble coffee particles. Thereby an odor- acceptable edible oil is subjected to aroma transfer from roast coffee beans, either before or after being applied on soluble coffee particles. The aroma transfer being conducted for an incubation time of at least one day, and the amount of the aromatized oil in the instant coffee is 0.8 wt.% to 4.5 wt.%.
摘要翻译：公开了一种生产芳香化可溶性咖啡颗粒的方法。该方法包括将香料供体（例如焙炒咖啡）与受体（例如精制咖啡油）一起孵育。受体可以在孵育之前或之后加入到可溶性咖啡颗粒中。本发明还涉及一种制备包含芳香化可溶咖啡颗粒的速溶咖啡产品的方法。因此，在施用于可溶性咖啡颗粒之前或之后，将气味可接受的食用油从烘焙咖啡豆中进行香味转移。芳香转移进行至少一天的孵育时间，速溶咖啡中的芳香化油的量为0.8重量％至4.5重量％。

2. 发明申请

WO2015099531A1 AROMA-RETAINING SOLUBLE COFFEE 审中-公开
标题翻译： AROMA保留可溶咖啡
公开(公告)号：WO2015099531A1
公开(公告)日：2015-07-02
申请号：PCT/NL2014/050903
申请日：2014-12-23
申请人： KONINKLIJKE DOUWE EGBERTS B.V.
发明人： DE KOK, Petrus Maria Theresia , OOSTERVELD, Alexander , HEIJMAN, Gertjan
IPC分类号： A23F5/30 , A23F5/36 , A23F5/46
CPC分类号： A23F5/405 , A23F5/46
摘要： Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two days. The result is aromatized soluble coffee particles, as evidenced by the presence of relatively high amounts of 2-methylpyrazine in instant coffee comprising said particles. The instant coffee has a favorable content in aroma components, yet with a low oil content.
摘要翻译：公开了一种新颖的速溶咖啡，其包含芳香化的可溶性颗粒和使可溶性咖啡颗粒芳构化的方法。将可溶性咖啡颗粒与烤全豆混合，并将混合物保持至少两天。结果是芳香化的可溶性咖啡颗粒，如通过在包含所述颗粒的速溶咖啡中存在相对高量的2-甲基吡嗪所证明的。速溶咖啡具有良好的香气成分含量，但含油量低。

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