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1. 发明申请

WO2019173635A1 ACID-REDUCING BEVERAGE FILTER AND METHOD OF PRODUCING SAME 审中-公开
公开(公告)号：WO2019173635A1
公开(公告)日：2019-09-12
申请号：PCT/US2019/021223
申请日：2019-03-07
申请人： PHAM PRODUCTS LLC
发明人： QUILL, Tyler , STANSELL, Aaron Payne , VOTAW, Lucas Robert , LAUTO, Michele Rama , GRAY, Frederick Scott
IPC分类号： A23F3/36 , A23F3/40 , A23F5/16 , A23F5/20 , A23F5/46 , A23L2/72 , B01D39/02 , B01D39/14
摘要： The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

2. 发明申请

WO2015189857A1 GREEN COFFEE BEAN EXTRACT AND METHOD THEREOF 审中-公开
标题翻译：绿咖啡豆提取物及其方法
公开(公告)号：WO2015189857A1
公开(公告)日：2015-12-17
申请号：PCT/IN2015000236
申请日：2015-06-10
申请人： GOEL PAWAN KUMAR
发明人： UPPAL DALIP , SHARMA ASHOK , TEWARI KIRAN
IPC分类号： A23F5/16
CPC分类号： A61K36/74 , A23F5/02 , A23L33/105 , A23V2002/00 , A61K2236/00 , A61K2236/15 , A61K2236/33
摘要： A novel extract from green coffee beans is disclosed which contains polyphenols and bioactive compounds e.g. Chlorogenic acids in a significantly higher concentration (70-80%) than in extracts of prior art methods (40-50%). The extract has greater ability to quench oxidative stress and destroy free radicals and offers health benefits due to its anti-obesity, anti-diabetic, anti-hypertensive, anti-tumor and anti-acid properties. The higher concentration of bioactive compounds has been achieved by use of polar solvents having polarity less than that of alcohols used for extraction viz. methanol or ethanol. The use of such solvents of lower polarity such as n-Butyl alcohol, ethyl acetate or acetone results in extraction of enriched Chlorogenic acid fractions into the extract, leaving polar impurities behind in aqueous medium. The extract obtained has significantly higher content of polyphenols and Chlorogenic acids ranging from 70-80% and a distinctive HPLC profile as shown in Fig. 2.
摘要翻译：公开了一种来自生咖啡豆的新型提取物，其中含有多酚和生物活性化合物，例如，绿原酸浓度显着高于现有技术提取物（40-50％）浓度（70-80％）。提取物具有较强的抗氧化应激能力和破坏自由基的功能，并且由于其抗肥胖，抗糖尿病，抗高血压，抗肿瘤和抗酸性质而具有健康益处。通过使用极性小于用于提取的醇的极性溶剂的极性溶剂，已经实现了更高浓度的生物活性化合物。甲醇或乙醇。使用较低极性的溶剂如正丁醇，乙酸乙酯或丙酮导致将富集的绿原酸馏分萃取到萃取物中，在水介质中留下极性杂质。获得的提取物具有显着更高的多酚含量和绿原酸含量，其浓度范围为70-80％，特征HPLC图谱如图1所示。 2。

3. 发明申请

WO2015054236A1 METHODS AND COMPOSITIONS FOR IMPROVING COFFEE FLAVOR 审中-公开
标题翻译：改善咖啡风味的方法和组合物
公开(公告)号：WO2015054236A1
公开(公告)日：2015-04-16
申请号：PCT/US2014/059474
申请日：2014-10-07
申请人： THE REGENTS OF THE UNIVERSITY OF CALIFORNIA
发明人： MILLER, Thomas
IPC分类号： A23F5/16 , A23F5/46 , A23B9/04
CPC分类号： A23B9/06 , A23F5/02 , A23L3/28
摘要： Provided herein are novel methods for removing unpleasant flavor and increasing pleasant flavor of coffee based on treatment of pre-roasted coffee beans.
摘要翻译：本文提供了基于预焙咖啡豆的处理来消除不愉快的味道和增加咖啡的愉悦味道的新颖方法。

4. 发明申请

WO2010145798A1 NMP-ENRICHED EXTRACT 审中-公开
标题翻译： NMP增强提取物
公开(公告)号：WO2010145798A1
公开(公告)日：2010-12-23
申请号：PCT/EP2010/003576
申请日：2010-06-15
申请人： TCHIBO GMBH , DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE , TECHNISCHE UNIVERSITÄT MÜNCHEN , SOMOZA, Veronika , HOFMANN, Thomas , LANTZ, Ingo , STIEBITZ, Herbert , BYTOF, Gerhard
发明人： SOMOZA, Veronika , HOFMANN, Thomas , LANTZ, Ingo , STIEBITZ, Herbert , BYTOF, Gerhard
IPC分类号： A23F5/00 , A23F5/04 , A23F5/16 , A23F5/24 , A23L1/30 , A61K31/4425
CPC分类号： A61K36/74 , A23F5/02 , A23F5/04 , A23F5/26 , A23L33/105 , A61K36/185 , A61K36/48 , A61K36/899
摘要： The present invention relates to a N-methylpyridinium (NMP)-enriched extract of dewaxed trigonelline-containing organic material having a significantly reduced C5HT-content, a method for its production, the use of said NMP- enriched extract of dewaxed trigonelline-containing organic material as a dietary supplement, and to foodstuff containing said extract.
摘要翻译：本发明涉及具有显着降低的C5HT含量的脱蜡含葫芦素的有机材料的N-甲基吡啶（NMP）富集提取物，其生产方法，使用含有脱氢的含葫芦素的有机物的富含NMP的提取物材料作为膳食补充剂，以及含有所述提取物的食品。

5. 发明申请

WO02063972A2 COFFEE COMPOSITIONS WITH STABLE FLAVOR CHARACTERISTICS AND METHOD OF MAKING 审中-公开
标题翻译：具有稳定香味特性的咖啡组合物及其制备方法
公开(公告)号：WO02063972A2
公开(公告)日：2002-08-22
申请号：PCT/US0205223
申请日：2002-02-13
申请人： PROCTER & GAMBLE
发明人： HARDESTY DOUGLAS CRAIG , YOUNG JERRY DOUGLAS
IPC分类号： A23F5/36 , A23F5/14 , A23F5/24 , A23F5/40 , A23F5/16 , A23F5/26
CPC分类号： A23F5/243 , A23F5/14 , A23F5/40
摘要： A ready to drink coffee beverage comprising a coffee portion, said coffee portion comprising a principal coffee component and N relevant coffee components, where N is a number in the range of from about 1 to about 20, wherein the principal coffee component corresponds to a principal coffee component of a second coffee and the relevant coffee components correspond to relevant coffee components of the second coffee, and wherein the total concentration of the principal coffee component is in the range of from about 50% below to about 50% above the total concentration of the corresponding principal coffee component in the second coffee, and wherein the value of the total concentration of the principal coffee component divided by the total concentration of each of the relevant coffee components is within the range of from about 50% below to about 50% above the value of the total concentration of the corresponding principal coffee component in the second coffee divided by the total concentration of the corresponding relevant coffee components in the second coffee, and wherein the second coffee is non-aged version of the coffee portion.
摘要翻译：一种可饮用的咖啡饮料，其包括咖啡部分，所述咖啡部分包括主要的咖啡组分和N种相关的咖啡组分，其中N为约1至约20的数值，其中所述主要咖啡组分对应于主体第二咖啡的咖啡组分和相关的咖啡组分对应于第二咖啡的相关咖啡组分，并且其中主要咖啡组分的总浓度在高于总咖啡浓度的总浓度的约50％至约50％的范围内第二咖啡中的相应的主要咖啡成分，其中主要咖啡成分的总浓度除以每种相关咖啡成分的总浓度的值在约50％以下至约50％以下的范围内第二咖啡中相应的主要咖啡成分的总浓度除以总浓度的值第二咖啡中的相应的相关咖啡成分的第二咖啡，其中第二咖啡是咖啡部分的非老化形式。

6. 发明申请

WO2023062026A1 EXTRACTION OF COFFEE OIL FROM COFFEE-BASED FEEDSTOCKS BY USING A GREEN AND SCALABLE NEW PROCESS 审中-公开
公开(公告)号：WO2023062026A1
公开(公告)日：2023-04-20
申请号：PCT/EP2022/078285
申请日：2022-10-11
申请人： REVIVE ECO LTD
发明人： TAYLOR, Ryan , THOMPSON, Dawn , POTTS, Nathan , KENNEDY, Scott , MOORE, Fergus
IPC分类号： A23F5/16 , A23F5/48
摘要： The invention relates to a process of extracting coffee oil from a coffee-based feedstock by using an extraction solvent, wherein a mixture of the coffee-based feedstock and the extraction solvent is kept under mechanical or magnetic agitation for at least 30 minutes and subsequently a liquid phase comprising the extraction solvent is separated and the extraction solvent is removed from the liquid phase, to obtain the coffee oil, wherein the extraction solvent is an ester solvent, and to a coffee oil obtained by said process.

7. 发明申请

WO2021251681A1 복발효에 의한 발효커피생두의 제조방법 및 이에 따라 제조된 발효커피생두 审中-公开
公开(公告)号：WO2021251681A1
公开(公告)日：2021-12-16
申请号：PCT/KR2021/006890
申请日：2021-06-02
申请人： 이현구
发明人： 이성은
IPC分类号： A23F5/02 , A23B9/10 , A23B9/32 , A23B9/28 , A23F5/16 , A23F5/20
摘要： 본 발명은 발효커피생두의 제조방법 및 이에 따라 제조된 발효커피생두에 관한 것으로 (A) 생두를 -10 내지 -25 ℃에서 냉동시키는 단계; (B) 냉동된 생두를 물에 3 내지 10시간 동안 침지시키는 단계; (C) 물에 침지된 생두를 꺼내어 물을 제거한 후 20 내지 30 ℃ 하에서 공기를 공급하면서 5 내지 15시간 동안 방치하는 단계; (D) 방치된 생두를 살균한 후 균주를 접종하여 혐기발효시키는 단계; 및 (E) 혐기발효된 생두를 살균 후 건조시키는 단계;를 포함함으로써, 로스팅되어 커피원두로 제조 시 향과 맛이 향상되고 잡미가 제거될 수 있다.

8. 发明申请

WO2019030803A1 分離装置、粉砕装置及び飲料製造装置审中-公开
公开(公告)号：WO2019030803A1
公开(公告)日：2019-02-14
申请号：PCT/JP2017/028615
申请日：2017-08-07
申请人：株式会社Tree Field
发明人：木原　海俊 , 齋藤　俊雄
IPC分类号： A23F5/16 , A23F5/24 , A47J42/00
摘要：抽出対象から不要物を分離する分離装置は、前記抽出対象が通過する分離室を形成する形成ユニットと、前記抽出対象の通過方向と交差する方向で前記分離室と連通し、該分離室内の空気を吸引する吸引ユニットと、を備える。前記形成ユニットは、前記分離室と連通した、前記抽出対象の投入口と、前記分離室と連通した、前記抽出対象の排出口と、を有し、前記吸引ユニットの吸引によって、前記排出口から前記分離室へ空気が吸引される。

9. 发明申请

WO2018234784A1 REDUCTION OF ACRYLAMIDE FORMATION 审中-公开
公开(公告)号：WO2018234784A1
公开(公告)日：2018-12-27
申请号：PCT/GB2018/051702
申请日：2018-06-19
申请人： ZERACRYL AS , GOLDING, Louise
发明人： BAARDSETH, Pernille , BLOM, Hans , ENERSEN, Grethe , SKREDE, Grete , SLINDE, Erik , SUNDT, Thea W
IPC分类号： A23L5/20 , A23F5/16 , A23L19/18
摘要： The invention relates to methods of reducing acrylamide during high temperature cooking of carbohydrate-containing foods, in particular vegetables or tubers which are deep fried. In particular, the invention relates to a method of reducing acrylamide during cooking of a carbohydrate-containing food, said method comprising at least the following steps: contacting said food with a first α-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pK a , or its lowest pK a ; part-cooking said food at a temperature at which the Maillard reaction occurs whereby to form a part-cooked food;optionally packaging and/or storing said part-cooked food;contacting said part-cooked food with a second α-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pK a , or its lowest pK a ; and subsequently further cooking said food at a temperature at which the Maillard reaction occurs.

10. 发明申请

WO2018122218A1 COFFEE BREWING 审中-公开
公开(公告)号：WO2018122218A1
公开(公告)日：2018-07-05
申请号：PCT/EP2017/084582
申请日：2017-12-26
申请人： KONINKLIJKE PHILIPS N.V.
发明人： ZUIDERVAART, Jasper , TE VELDE, Mart, Kornelis-Jan , MARRA, Johannes , WIJNOLTZ, Anna, Louise , HAEX, Nicole, Petronella, Martien , WILLARD, Nicolaas, Petrus
IPC分类号： A47J31/06 , A47J31/44 , A23F5/16
摘要： The present invention relates to a method and apparatus for providing a coffee beverage having a reduced terpene content, wherein a brew chamber (20) having a brew area A is provided and a volume of water is provided to flow through the coffee grounds in the brew chamber (20) and out of the brew chamber (20) to provide a coffee beverage, wherein the flow rate of water provided through coffee grounds in the brew chamber (20) is F and the ratio of F/A is about 0.15 cm/s or less.

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