专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

WO2016189888A1 焙煎香気回収物の製造方法审中-公开
标题翻译：用于生产经过修复的AROMA恢复材料的方法
公开(公告)号：WO2016189888A1
公开(公告)日：2016-12-01
申请号：PCT/JP2016/051211
申请日：2016-01-18
申请人：長谷川香料株式会社
发明人：村井　弘二 , 細貝　知弘
IPC分类号： A23F3/40 , A23F5/46 , A23L27/00 , A23L27/10
CPC分类号： A23F3/40 , A23F5/46 , A23L27/00 , A23L27/10
摘要：【課題】焙煎香気の再現性が高く、食品に添加することにより、厚みやコクなどを有する焙煎香気・香味を付与増強することができる焙煎香気回収物を効率よく製造する。【解決手段】焙煎香気を含む蒸気をアルカリ性の水混和性アルコール水溶液に通気する。
摘要翻译： [问题]为了有效地生产可以实现高度再现的烘烤香味的烘焙香味回收物质，并且通过添加到食物中可以赋予并加强具有深度，丰富度等的烤香气/风味。 [溶液]碱性水混溶性醇水溶液用含有烘烤香气的蒸气充气。

2. 发明申请

WO2015125629A1 酵素処理植物エキスの製造方法审中-公开
标题翻译：生产经济处理植物提取物的方法
公开(公告)号：WO2015125629A1
公开(公告)日：2015-08-27
申请号：PCT/JP2015/053338
申请日：2015-02-06
申请人：長谷川香料株式会社
发明人：三角　禎之 , 馬場　信輔
IPC分类号： A23F5/24 , A23F3/16 , A23F3/40 , A23F5/46 , A23L1/221 , C11B9/00 , C11B9/02
CPC分类号： A23F3/166 , A23F3/40 , A23F5/246 , A23F5/46 , A23L27/10
摘要：植物原料を水蒸気蒸留して得られる水蒸気抽出植物エキスにアルコール濃度が０．１質量％～５０質量％になるようにアルコールを加えた後、水蒸気抽出植物エキスをリパーゼ処理する酵素処理植物エキスの製造方法により、芳醇な香りや熟成香を有する植物エキスを製造する方法を提供する。
摘要翻译：本发明提供一种具有丰富的香味和成熟香味的植物提取物的制造方法，所述方法包括向通过蒸馏蒸馏植物材料得到的蒸汽萃取的植物提取物中加入醇，得到0.1〜 50质量％，然后用脂肪酶处理蒸汽提取的植物提取物，从而产生酶处理的植物提取物。

3. 发明申请

WO2014077692A3 METHOD FOR DISPENSING A MILK-CONTAINING COMPOSITION AND DISPOSABLE HEAT EXCHANGER FOR USE IN THE METHOD 审中-公开
标题翻译：用于分配含有乳液的组合物和可替换的热交换器的方法用于方法
公开(公告)号：WO2014077692A3
公开(公告)日：2014-08-14
申请号：PCT/NL2013050826
申请日：2013-11-15
申请人： EQUITEC HOLDING B V
发明人： DREVES TONNY , VAN BOMMEL PETRUS JOHANNES MARIA , HOLTEN HENDRIKUS LODEWIJK JOZEPH FRANCISCUS
IPC分类号： A47J31/54
CPC分类号： A23C3/02 , A23C3/031 , A23C9/156 , A23C11/10 , A23F5/46 , A47J31/542 , F24D2220/06 , F24H1/14 , F28D7/0033 , F28D7/0041 , F28D2021/0042 , F28F27/00 , F28F2255/02 , F28F2265/06 , F28F2265/20 , F28F2265/22 , F28F2280/02
摘要： A method for dispensing a milk-containing composition consisting of a flavour composition and a milk product by supplying the milk product to a removable heat exchanger provided with a flexible tube, wherein the flavour composition is added to the heated milk product in random order after the heat exchanger, cooling the milk product that remains in the heat exchanger after the latter has been emptied for the larger part by means of the heat exchanger after a specified period of time, calculated from the last time dispensing of the milk- containing composition took place, so that it will keep for a comparatively prolonged period of time, and subsequently heating the milk product for a next dispensing action and replenishing it with a next amount of milk product shortly before mixing it with the flavour composition, whereupon the hot milk-containing composition is discharged. The invention further relates to a heat exchanger obviously intended for use in this method.
摘要翻译：一种通过将乳制品提供给设置有柔性管的可移除热交换器来分配由风味组合物和乳制品组成的含乳组合物的方法，其中将风味组合物以随机顺序加入到加热的乳制品中热交换器，冷却在热交换器中残留的奶制品，在从最后一次分配含乳化组合物的规定时间之后，借助于热交换器将其更大部分排空。，使其保持较长时间，随后加热奶制品以进行下一个分配动作，并在将其与风味组合物混合之前不久将其补充下一批量的乳制品，由此加热含牛奶组合物排出。本发明还涉及明显地用于该方法的热交换器。

4. 发明申请

WO2014083422A2 TREATING SOLUBLE COFFEE 审中-公开
标题翻译：处理可溶咖啡
公开(公告)号：WO2014083422A2
公开(公告)日：2014-06-05
申请号：PCT/IB2013002817
申请日：2013-11-15
申请人： KRAFT FOODS R & D INC
发明人： PENNER AMY L
IPC分类号： A23F5/46
CPC分类号： A23F5/405 , A23F5/46
摘要： The present invention provides a method for treating soluble coffee, the method comprising: providing a soluble coffee powder; providing a coffee oil in an amount of from 0.5 to 4wt% relative to the soluble coffee powder; providing water in an amount of from 1 to 3wt% relative to the soluble coffee powder; and mixing the soluble coffee powder with the coffee oil and then with the water.
摘要翻译：本发明提供一种处理可溶咖啡的方法，该方法包括：提供可溶性咖啡粉; 提供相对于可溶性咖啡粉为0.5〜4重量％的咖啡油; 提供相对于可溶性咖啡粉为1〜3重量％的水; 并将可溶咖啡粉与咖啡油混合，然后与水混合。

5. 发明申请

WO2005073362B1 FROZEN ADDITIVE FOR USE WITH A HEATED BEVERAGE 审中-公开
标题翻译：冷冻加热使用加热饮料
公开(公告)号：WO2005073362B1
公开(公告)日：2005-09-15
申请号：PCT/US2005002459
申请日：2005-01-26
申请人： SANDIA DESIGN LLC , BRESLOW ROBERT , BRESLOW MONICA J
发明人： BRESLOW ROBERT , BRESLOW MONICA J
IPC分类号： A23B4/00 , A23F5/24 , A23F5/46 , A23L2/12 , C12C5/02
CPC分类号： A23L2/385 , A23F5/243 , A23F5/46 , A23L2/12 , A23L2/52 , A23L2/56
摘要： Disclosed is a frozen additive for use with a heated beverage including a frozen liquid made from substantially the same ingredients as the heated beverage. Further disclosed is a system for cooling a heated beverage including a container holding a heated beverage with a first concentration of ingredients and a frozen additive with a second concentration of ingredients. In the system the second concentration of ingredients is substantially the same as the first concentration of ingredients. Also disclosed is a method of cooling a heated beverage including the steps of: providing a heated beverage having a first concentration of ingredients; providing a frozen additive having a second concentration of ingredients; and combining the heated beverage and the frozen additive to form a beverage having a' third concentration of ingredients, wherein the third concentration of ingredients is substantially the same as the first concentration of materials.
摘要翻译：公开了一种与加热饮料一起使用的冷冻添加剂，其包括由与加热饮料基本相同的成分制成的冷冻液体。还公开了一种用于冷却加热饮料的系统，该系统包括容纳具有第一浓度成分的加热饮料和具有第二浓度成分的冷冻添加剂的容器。在该系统中，成分的第二浓度基本上与成分的第一浓度相同。还公开了一种冷却加热饮料的方法，包括以下步骤：提供具有第一浓度成分的加热饮料; 提供具有第二浓度成分的冷冻添加剂; 以及将加热的饮料和冷冻添加剂组合以形成具有“第三浓度成分”的饮料，其中第三浓度的成分与第一种浓度的物质基本上相同。

6. 发明申请

WO2005039313A8 SULFUR COMPOUNDS FOR ENHANCING COFFEE AROMA AND RESULTANT PRODUCTS CONTAINING SAME 审中-公开
标题翻译：用于增强咖啡香气的硫化合物及含有该化合物的成品
公开(公告)号：WO2005039313A8
公开(公告)日：2005-08-25
申请号：PCT/EP2004011556
申请日：2004-10-14
申请人： NESTEC SA , KERLER JOSEF , LIARDON REMY , POISSON LUIGI
发明人： KERLER JOSEF , LIARDON REMY , POISSON LUIGI
IPC分类号： A23L27/00 , A23F5/46 , A23L27/20 , A23L27/28 , A23L1/234 , A23L1/226
CPC分类号： A23F5/46 , A23L27/2022 , A23L27/28
摘要： Methods and uses of one or more straight chain C4-C5 mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce flavors or aromas that were at least partially removed during preparation of soluble coffee powder. The aroma-providing compound(s) may be added to soluble coffee powder prior to its incorporation or addition to the food or beverage in an amount sufficient to increase the coffee flavor thereto. Food products and beverages containing one or more of these aroma-providing substances are also included. Depending on which flavor notes and aromas are desired in the final product, other aroma-providing substances may be added to the food products and beverages. It has been found that particularly suitable additional aroma-providing compounds for use in the present invention are 4-methoxy-2-mehtylbutan-2-thiol alone or in combination with other sulfur containing coffee odorants.
摘要翻译：一种或多种直链C 4 -C 5巯基 - 链烷酮的量足以增加食品或饮料中提供的咖啡香味的感官特性的方法和用途。该化合物可用于替代或加强在制备可溶性咖啡粉过程中至少部分除去的风味或香味。提供芳香的化合物可以在其加入或加入食品或饮料之前以足以增加咖啡风味的量加入可溶性咖啡粉中。还包括含有一种或多种这些提供芳香物质的食品和饮料。取决于最终产品中需要哪种风味注释和香味，可以向食品和饮料中添加其他提供芳香的物质。已经发现，用于本发明的特别合适的另外的提供芳香的化合物是单独的4-甲氧基-2-甲基丁-2-硫醇或与其他含硫的咖啡添味剂组合。

7. 发明申请

WO2005072535A1 COFFEE COMPOSITION AND METHOD OF MAKING THE SAME 审中-公开
标题翻译：咖啡组合物及其制备方法
公开(公告)号：WO2005072535A1
公开(公告)日：2005-08-11
申请号：PCT/FI2005/000052
申请日：2005-01-27
申请人： GILVARIA OY , PAULIG, Robert
发明人： PAULIG, Robert
IPC分类号： A23F5/46
CPC分类号： A23F5/02 , A23F5/46
摘要： 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.
摘要翻译：本发明涉及一种制备咖啡组合物的方法，该方法包括将咖啡豆与咖啡豆的咖啡豆和咖啡樱桃的壳分开，焙烧咖啡豆，并将咖啡樱桃的干燥浆果和/或果皮加入到烘焙咖啡豆中。本发明还涉及一种咖啡组合物，其包含咖啡豆和咖啡樱桃的果皮的焙炒咖啡豆和纸浆。本发明还涉及一种包含本发明的咖啡组合物的咖啡饮料，以及咖啡樱桃的纸浆和/或果皮的使用以改变由咖啡豆制成的咖啡组合物的味道。

8. 发明申请

WO2004028261B1 STABILIZER-FREE STABILIZED COFFEE AROMA 审中-公开
标题翻译：无稳定蛋白的咖啡芳香
公开(公告)号：WO2004028261B1
公开(公告)日：2004-07-29
申请号：PCT/EP0310733
申请日：2003-09-26
申请人： NESTEC SA , ZHENG YING , MILO CHRISTIAN , CHENG PU-SHENG , RAHMANI RACHID , HU WENJIE
发明人： ZHENG YING , MILO CHRISTIAN , CHENG PU-SHENG , RAHMANI RACHID , HU WENJIE
IPC分类号： A23F5/46 , A23F5/18 , A23F5/24 , A23F5/40 , A23F5/42 , A23F5/48 , A23F5/50 , A23G3/34 , A23G9/52 , A23L2/56 , A23L27/00 , A23L27/10 , A23L27/28 , B65D51/24 , B65D81/24 , B65D81/26
CPC分类号： B65D81/24 , A23F5/243 , A23F5/40 , A23F5/46 , A23F5/48 , A23F5/486 , A23F5/505 , A23G3/346 , A23G9/52 , A23G2200/00 , A23G2200/14 , A23L2/56 , A23L27/00 , A23L27/115 , A23L27/28
摘要： A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee 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 coffee 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 coffee 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.
摘要翻译：一种通过将咖啡香气提供组分与稳定剂缔合以有效减少或防止咖啡香味提供成分的损失或降解的量来稳定咖啡香气提供组分如咖啡香味以抵抗其风味或感官特征的损失或降解的方法风味或感官特征，并形成稳定的咖啡芳香提供组分，然后在包装储存之前或在将稳定的咖啡香味添加到食品或饮料产品之前，从稳定的咖啡香气中除去稳定剂。得到的稳定的咖啡香气提供组分基本上不含稳定剂，并且可以并入到食品或饮料产品中，其中稳定的组分的初始风味或感官特征在保存期间保持至少两个月的时间食品或饮料产品。

9. 发明申请

WO2018005726A1 BREW BASKET FOR AUTOMATED BEVERAGE BREWING APPARATUS 审中-公开
标题翻译：用于自动饮料冲泡设备的啤酒篮
公开(公告)号：WO2018005726A1
公开(公告)日：2018-01-04
申请号：PCT/US2017/039872
申请日：2017-06-29
申请人： SHARKNINJA OPERATING LLC
发明人： SCARSELLA, Edward John , CLOSE, William Langr , ANTHONY, Joshua David , RILEY, Justin Garrett
IPC分类号： A47J31/06
CPC分类号： A47J31/103 , A23F5/46 , A47J31/002 , A47J31/0605 , A47J31/4403
摘要： A siphon for use in a brew basket includes a first portion formed from a first material and a second portion formed from a second material. The first portion has a first passageway and an outlet. The first passageway is fluidly coupled to said outlet. The second portion has a second passageway and is removably coupled to the first portion. The first passageway and said second passageway form a flow path extending from an interior of the brew basket to the outlet.
摘要翻译：用于冲泡筐的虹吸管包括由第一材料形成的第一部分和由第二材料形成的第二部分。第一部分具有第一通道和出口。第一通道流体连接到所述出口。第二部分具有第二通道并可拆卸地连接到第一部分。第一通道和第二通道形成从冲泡筐的内部延伸到出口的流动路径。

10. 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％。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式