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1. 发明申请

WO2022188933A1 METHOD FOR RECOVERY OF AROMA FROM COFFEE EXTRACTS 审中-公开
公开(公告)号：WO2022188933A1
公开(公告)日：2022-09-15
申请号：PCT/DK2021/050073
申请日：2021-03-09
申请人： GEA PROCESS ENGINEERING A/S
发明人： OLDRUP, Jesper , DAM, Preben
IPC分类号： A23F5/24 , A23F5/28 , A23F5/30 , A23F5/32 , A23F5/34 , A23F5/50
摘要： The present inventions relates to a method and a system for recovering aroma componds from a coffee extract, wherein the coffee extract and a steam flow is provided to a two-fluid nozzle, to generate a spray of coffee extract in steam, which spray is separated to provide an aroma rich gas and stripped coffee extract.

2. 发明申请

WO2021123157A1 METHOD OF MANUFACTURING BEVERAGE INGREDIENTS 审中-公开
公开(公告)号：WO2021123157A1
公开(公告)日：2021-06-24
申请号：PCT/EP2020/087010
申请日：2020-12-18
申请人： KONINKLIJKE DOUWE EGBERTS B.V. , TECHNISCHE UNIVERSITÄT MÜNCHEN
发明人： HEIJMAN, Gertjan , VAN DER WESTEN SKOGVOLD, Rebecca , HOFMANN, Thomas Frank , FRANK, Oliver , GIGL, Michael Josef
IPC分类号： A23F5/24 , A23F5/28 , A23F5/36 , A23F5/50 , A23F3/16 , A23F3/22 , A23F3/26 , A23F5/32 , A23F5/505
摘要： The invention provides a method of treating a beverage ingredient extract comprising the steps of: a. filtering a beverage ingredient extract to obtain a beverage ingredient extract retentate and a beverage ingredient extract permeate; b. raising the pH of said beverage ingredient extract retentate to provide a treated beverage ingredient extract retentate; and c. combining said treated beverage ingredient extract retentate with said beverage ingredient extract permeate to generate a recombined ingredient extract.

3. 发明申请

WO02087360A3 IMPROVEMENT OF AROMA-CONTAINING COMPONENTS 审中-公开
标题翻译：改进含芳香组分
公开(公告)号：WO02087360A3
公开(公告)日：2002-12-19
申请号：PCT/EP0203027
申请日：2002-03-13
申请人： NESTLE SA , ZHENG YING , KLUEPPEL ANTHONY , CHENG PU-SHENG , MILO CHRISTIAN , RAHMANI RACHID
发明人： ZHENG YING , KLUEPPEL ANTHONY , CHENG PU-SHENG , MILO CHRISTIAN , RAHMANI RACHID
IPC分类号： A23G1/30 , A23F3/42 , A23F5/00 , A23F5/24 , A23F5/26 , A23F5/46 , A23F5/48 , A23F5/50 , A23G1/00 , A23G3/00 , A23G3/48 , A23G9/32 , A23G9/42 , A23L1/22 , A23L1/221 , A23L1/226 , A23L1/227 , A23L1/234 , A23L2/00 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , C11B9/00 , C11B9/02 , A23L3/34
CPC分类号： A23G3/48 , A23F3/42 , A23F3/426 , A23F5/243 , A23F5/267 , A23F5/486 , A23F5/505 , A23G9/42 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , A23L27/00 , A23L27/10 , A23L27/115 , A23L27/20 , A23L27/21 , A23L27/28 , A23L27/70
摘要： The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which: (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing comonent; or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.
摘要翻译：芳香改良剂与有香味的组分一起存在，如巧克力，可可，茶或咖啡，其量可有效地与芳香化合物发生化学相互作用，以形成改善的含芳香组分，其：（a）提高显着在含香味的组分中的一种或多种香味的所需风味或感官特征的部分; 或（b）减少一种或多种不期望的风味和感官特性。芳香改良剂优选为含有硫或氮的亲核试剂，例如二氧化硫，亚硫酸盐，含有或产生亚硫酸盐，硫醇，胺或氨基酸的物质。

4. 发明申请

WO2016072111A1 コーヒー飲食品用の風味付与、増強または変調剤审中-公开
标题翻译：用于咖啡食品或饮料的风味加工，增强或调节剂
公开(公告)号：WO2016072111A1
公开(公告)日：2016-05-12
申请号：PCT/JP2015/067961
申请日：2015-06-23
申请人：長谷川香料株式会社
发明人：中西　柴乃 , 瀧嶋　俊介 , 園田　純寛
IPC分类号： A23F5/50 , A23L1/221
CPC分类号： A23F5/50
摘要：コーヒー加工品に少量添加することにより、コーヒー焙煎豆の挽き立ての芳醇な香りや味を簡便に付与、増強、変調することができるユニークなコーヒー飲食品用のコーヒー風味付与、増強または変調剤およびこれを添加する飲食品の提供。【課題】焙煎コーヒーの水抽出物を過熱水蒸気と接触することにより、コーヒー風味飲食品用の風味付与、増強または変調剤を得る。また、該コーヒー風味飲食品用の風味付与、増強または変調剤をコーヒー風味飲食品に添加することにより、簡便かつ効果的に風味の改善を行う。
摘要翻译：为咖啡食品或饮料提供独特的咖啡香味赋予，增强或调节剂，赋予咖啡味道，增强或调节剂能够方便地赋予，增强或调节新鲜地面丰富的香气或味道通过加入到少量的咖啡加工产品中的咖啡豆。还提供了加入咖啡调味剂，增强剂或调节剂的食品或饮料。 [问题]通过将焙炒咖啡的水提取物与过热蒸汽接触来获得用于咖啡味的食品或饮料的香味赋予，增强或调节剂，并且通过添加赋予风味的方式有效地改善风味，增强，或用于咖啡味的食物或饮料的调节剂到咖啡味的食物或饮料。

5. 发明申请

WO2005012310A8 USE OF THIENOPYRIDINE COMPOUND IN PERFUME AND NOVEL THIENOPYRIDINE COMPOUND 审中-公开
标题翻译：噻吩并吡啶化合物在香料和新型噻吩并吡啶化合物中的应用
公开(公告)号：WO2005012310A8
公开(公告)日：2005-07-07
申请号：PCT/JP2004011409
申请日：2004-08-03
申请人： SODA AROMATIC , YASUDA MAKI , TAKAOKA HIDEAKI , ISHIMOTO KUNIO , HOSHIDA YUKINARI
发明人： YASUDA MAKI , TAKAOKA HIDEAKI , ISHIMOTO KUNIO , HOSHIDA YUKINARI
IPC分类号： C07D495/04 , C11B9/00 , A23F5/50 , A23K1/16 , A23L1/234
CPC分类号： C07D495/04 , C11B9/0096
摘要： A novel perfume composition, food, feed, and perfume cosmetic which each contains a thienopyridine compound added thereto. A compound represented by the following general formula (I): (wherein R1 to R6 each represents hydrogen, CH3, or CH2CH3) is used in a perfume.
摘要翻译：一种新颖的香料组合物，食品，饲料和香料化妆品，其中每种均含有噻吩并吡啶化合物。由下列通式（I）表示的化合物：（其中R 1至R 6各自表示氢，CH 3或CH 2 CH 3）用于香料中。

6. 发明申请

WO02076237A3 STABILIZED AROMA-PROVIDING COMPONENTS AND FOODSTUFFS CONTAINING SAME 审中-公开
标题翻译：稳定的AROMA-PROVIDING组件和包含它们的食品
公开(公告)号：WO02076237A3
公开(公告)日：2003-01-23
申请号：PCT/EP0203026
申请日：2002-03-13
申请人： NESTLE SA , ZHENG YING , CHENG PU-SHENG , MILO CHRISTIAN
发明人： ZHENG YING , CHENG PU-SHENG , MILO CHRISTIAN
IPC分类号： A23G1/30 , A23F3/42 , A23F5/00 , A23F5/24 , A23F5/26 , A23F5/46 , A23F5/48 , A23F5/50 , A23G1/00 , A23G3/00 , A23G3/48 , A23G9/32 , A23G9/42 , A23L1/22 , A23L1/221 , A23L1/226 , A23L1/227 , A23L1/234 , A23L2/00 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , C11B9/00 , C11B9/02 , A23F3/40 , A23L3/34
CPC分类号： A23G3/48 , A23F3/42 , A23F3/426 , A23F5/243 , A23F5/267 , A23F5/486 , A23F5/505 , A23G9/42 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , A23L27/00 , A23L27/10 , A23L27/115 , A23L27/20 , A23L27/21 , A23L27/28 , A23L27/70
摘要： Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to: (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma; or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.
摘要翻译：稳定的芳香提供组分，例如巧克力，茶或咖啡香气，其在储存期间稳定以防止其香味所需风味或感官特性的损失或降解。存在具有提供香味成份的稳定剂，其量可以有效地与芳香提供组分中的化合物进行化学相互作用，以：（a）提供增加量的所需化合物，其赋予香味所需的风味或感官特征; 或（b）减少抑制所需风味特征或有助于或产生不利香味或感觉特征的不希望的化合物的量。稳定剂优选是含有硫或氮的亲核试剂，例如含有或产生亚硫酸盐，硫醇，胺或氨基酸的二氧化硫，亚硫酸盐，化合物或物质，半胱氨酸，gluathione或酶。稳定的提供香味的组分在至少六个月至一年或更长的时间内保持香味的期望风味和感官特征。

7. 发明申请

WO02076239A3 STABILIZATION OF AROMA-PROVIDING COMPONENTS 审中-公开
标题翻译： AROMA-PROVIDING组件的稳定性
公开(公告)号：WO02076239A3
公开(公告)日：2002-12-12
申请号：PCT/EP0202866
申请日：2002-03-13
申请人： NESTLE SA , ZHENG YING , CHENG PU-SHENG , MILO CHRISTIAN
发明人： ZHENG YING , CHENG PU-SHENG , MILO CHRISTIAN
IPC分类号： A23G1/30 , A23F3/42 , A23F5/00 , A23F5/24 , A23F5/26 , A23F5/46 , A23F5/48 , A23F5/50 , A23G1/00 , A23G3/00 , A23G3/48 , A23G9/32 , A23G9/42 , A23L1/22 , A23L1/221 , A23L1/226 , A23L1/227 , A23L1/234 , A23L2/00 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , C11B9/00 , C11B9/02 , A23F3/40 , A23L3/34
CPC分类号： A23G3/48 , A23F3/42 , A23F3/426 , A23F5/243 , A23F5/267 , A23F5/486 , A23F5/505 , A23G9/42 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , A23L27/00 , A23L27/10 , A23L27/115 , A23L27/20 , A23L27/21 , A23L27/28 , A23L27/70
摘要： A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteriestics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing componetn during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen , such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cystenine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.
摘要翻译：一种芳香提供成分如咖啡香气的稳定性，以防止在保存期间香味所需香味或感官特征的损失或降解。提供芳香的组分与稳定剂相关联，其量有效地与不希望的化合物进行化学相互作用以形成稳定的提供香味的组分，其中（a）保留一个或多个所需风味或感官特性中的一种或多种在保存期间，含芳香物质的香气，或（b）减少在提供香味的组分的储存期间产生的风味。稳定剂优选是含有硫或氮的亲核试剂，例如二氧化硫，亚硫酸盐，含有或产生硫醇，胺或氨基酸的化合物，胱氨酸，gluathione或酶。稳定的提供香味的组分在至少六个月至一年或更长的时间内保持香味的期望风味和感官特征。

8. 发明申请

WO2010073114A1 COFFEE PROCESS 审中-公开
标题翻译：咖啡过程
公开(公告)号：WO2010073114A1
公开(公告)日：2010-07-01
申请号：PCT/IB2009/007883
申请日：2009-12-24
申请人： ZÜRCHER HOCHSCHULE FÜR ANGEWANDTE WISSENSCHAFTEN , HÜHN, Tilo , LAUX, Roland
发明人： HÜHN, Tilo , LAUX, Roland
IPC分类号： A23F5/02 , A23F5/04 , A23F5/08 , A23F5/26 , A23F5/28 , A23F5/32 , A23F5/36 , A23F5/48 , A23F5/50
CPC分类号： A23F5/02 , A23F5/04 , A23F5/08 , A23F5/26 , A23F5/285 , A23F5/32 , A23F5/486 , A23F5/505 , A23L33/105 , A61K36/74
摘要： Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.
摘要翻译：用于获得咖啡提取物和/或加工咖啡豆的方法和/或方法。在某些实施方案中，例如可用于速溶咖啡粉末或液体的用于从咖啡豆生产所需和可用的提取物的改进方法和/或方法。在某些其他实施方案中，改进的咖啡提取技术允许或允许从咖啡豆保留或捕获所需水平的香味产品和/或生物活性物质。

9. 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。

10. 发明申请

WO02055187A1 GAS-LIQUID CONTACT APPARATUS, GAS-LIQUID CONTACT METHOD, LIQUID DEODORIZING METHOD, AROMATIC COMPONENT PRODUCING METHOD, AND FOOD AND DRINK 审中-公开
标题翻译：气液接触装置，气液接触方法，液体除臭方法，芳香成分生产方法，食品与饮料
公开(公告)号：WO02055187A1
公开(公告)日：2002-07-18
申请号：PCT/JP2001/009975
申请日：2001-11-15
IPC分类号： A23L2/38 , A23C7/04 , A23F5/50 , A23L2/00 , A23L5/20 , A23L27/00 , A23L27/10 , B01D3/30 , B01F3/04 , B01J10/00 , B01J10/02 , B01J19/00 , B01J19/18 , B01J19/32 , C11B9/02 , A23L1/221
CPC分类号： B01J19/1887 , A23C7/04 , A23F5/505 , A23L5/23 , A23L27/10 , B01D3/30 , B01F3/04035 , B01F3/04496 , B01J10/02 , B01J19/006 , B01J19/0066 , B01J2219/00779
摘要： A gas-liquid contact apparatus comprising: a contact tower (1A) constructed to cause a liquid to be treated to flow downward and a gas to flow upward; a rotary shaft (9) inserted vertically into the contact tower (1A); rotary members (10) arranged on said shaft at multiple steps at an interval for filming the liquid by a centrifugal force to discharge it from their outer circumferences; and pans (20) for receiving the liquid discharged from the rotary member at the upper step to guide it to the central portion of the rotary member at the lower step. The rotary members are provided with ridges (13) for said liquid to ride over and flow, when said liquid is filmed to flow from the centers of said rotary members to the outer circumferences.
摘要翻译：一种气液接触装置，包括：接触塔（1A），其构造成使待处理的液体向下流动，气体向上流动; 垂直插入到所述接触塔（1A）中的旋转轴（9）; 旋转构件（10）以间隔多个台阶布置在所述轴上，用于通过离心力将液体从其外周排出; 以及用于在上部台阶处接收从旋转构件排出的液体的平底锅（20），以便在下阶段将其引导到旋转构件的中心部分。当所述液体被成膜从所述旋转构件的中心流动到外周时，旋转构件设置有用于所述液体越过并流动的脊（13）。

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