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7531198 |
Infusion method and device for making a coffee beverage
To make a coffee beverage in a coffee percolator, hot water is fed, at relatively low pressure of about two atmospheres, into a sealed capsule defined by a cup-shaped body housing a measure of...
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7507430 |
Method for preparing a heated flavored beverage
An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves...
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7105194 |
Organoleptic compositions: use of 3-mercapto alkanoic acid esters as flavor ingredients
The present invention relates to flavor or fragrance composition comprising at least one compound of the formula 1
or a precursor thereof, wherein R1 represents a branched or unbranched alkyl,...
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7087258 |
Roasting of ground seeds for alimentary use
A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder...
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7074443 |
Vented can overcap
Packaging for a can containing ground roasted coffee packed under atmospheric pressure and having a flexible peel-off lid which is vented to allow the escape of a buildup of carbon dioxide gases. A...
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6783791 |
Coffee compositions comprising processed coffee grounds
Shown is a composition for preparing fresh brewed coffee beverages wherein the composition includes processed coffee grounds (PCGs) that are described in the specification. In particular, the...
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6669979 |
Method for promoting extraction of beneficial compounds into beverages naturally containing same, and for extending the duration of freshness of coffee
A process for increasing the levels of polyphenolic acid release into coffee which is brewed from beans which are bathed in an aqueous sodium bicarbonate solution shortly after roasting. The same...
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6569486 |
Macchiato coffee concentrate system
A beverage system for providing a coffee beverage is described which contains a coffee base concentrate and an aromatized soluble coffee creamer. The coffee base concentrate has a soluble coffee...
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6514552 |
Method for keeping roast coffee bean freshness
Roast coffee bean freshness is maintained by storing just roasted beans in a sealed container having much less than 1.0% oxygen therein. Storage of roasted coffee at very low temperatures (less...
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6340491 |
Free flowing fat compositions
Free flowing fat compositions with high levels of triglycerides, containing long chain poly unsaturated fatty acids comprise: (1) a blend of fats (A) and (B) in a weight ration 90:10 to 10:90; (2)...
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6277428 |
Beverage beans and methods for their manufacture and use
The invention provides a way for people to enjoy the ritual of selecting beans and grinding the beans to make them available for brewing. In one exemplary embodiment, a pelletized food product is...
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6235317 |
Additive for stimulants
An additive for stimulants, useful in particular to reduce the health-damaging effects of coffee beverages, contains one or several vitamins, dandelion root extract, and, if required, one or...
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6207211 |
Roasted coffee and coffee roasting method
A two stage coffee roasting process includes a first stage, green coffee beans are roasted for 5-15 minutes to a roast color of 30-50 Lu. In a second stage, the beans are further roasted for...
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6207203 |
Fortified coffee drink
In general this invention relates to a powder composition that provides a low fat vitamin and mineral fortified coffee drink when reconstituted with water. The nutritional composition being in the...
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6102213 |
Beverage filter for reducing coffee acidity
A method of brewing coffee having reduced acidity is described. In the method, an acid-neutralizing composition comprising calcium carbonate, potassium hydroxide, magnesium hydroxide, and potassium...
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6093436 |
Beverage antioxidant system
An antioxidant system for beverages, particularly coffee beverages. The antioxidant system is made up of glucose oxidase, a glucose oxidase substrate and an inorganic oxygen scavenger. The...
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6068871 |
Beverage preparation from a substance compacted into a cake and contained in a sachet
A powdered substance, which is suitable for preparation of a beverage with an extraction fluid, is extracted for preparation of a beverage. The substance which is compacted in a form of a cake, is...
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6039996 |
Acid-neutralizing additive for roasting coffee
The present invention includes a process and composition for reducing acidity in beans. The composition of the present invention may be sprayed onto the beans, or alternatively, the beans may be...
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6036984 |
Complete, nutritionally balanced coffee drink
A complete, nutritionally balanced coffee drink providing caloric and protein nutritional support for patients, particularly elderly and long-term care patients is provided. An instant coffee...
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6004593 |
Coffee flavoring method
Coffee of a generic flavor coming from the natural coffee bean is brewed and custom flavored in a method having the steps of (1) brewing the coffee in a brew chamber and passing the coffee through...
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5993877 |
Method of manufacturing coffee extract allowing long-term preservation
It is the object of the present invention to provide a coffee extract manufacturing method which prevents deterioration of flavor and precipitation in the coffee extract during long-term...
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5980965 |
Coffee brewing method
A method and system for brewing a desired volume of coffee at a selected brew time, in which a volume of water corresponding to the desired volume of coffee is heated and directed into contact with...
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5972409 |
Soluble instant coffee prepared from extract obtained from green coffee
A soluble coffee is prepared from ground green coffee which is extracted with water, the green extract obtained is dried and green powder obtained by drying is passed into and through a twin-screw...
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5958497 |
Chicory extract powder products and extract production processes and apparatus
A water-soluble carmelized chicory product has a composition which includes, by weight, an inulin content between 40% and 65%, a reducing sugar content between 4% and 10% and a combination of...
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5939121 |
Process of making a fast roasted coffee providing increased brew strength and darker cup color with desirable brew acidity
Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products include darker fasted roasted coffee that is...
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5922384 |
Aromatization of soluble beverages
A process for incorporating an aroma-containing substrate into a soluble beverage powder in a filling machine in which the soluble beverage powder is filled into containers. The soluble beverage...
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5904948 |
Method for manufacturing a balanced, nutritionally complete coffee composition
A complete, nutritionally balanced coffee drink providing caloric and protein nutritional support for patients, particularly elderly and long-term care patients is provided. An instant coffee...
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5897903 |
Coffee extraction process
A process for the counter-current extraction of soluble coffee solids. Soluble coffee solids are extracted from roast and ground coffee in a first extraction stage using a primary extraction liquid...
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5888549 |
Coffee and process for the production thereof
Roasted coffee with an increased chlorogenic acid content of more than 2.8% by weight or instant coffee powder with an increased chlorogenic acid content of more than 8.5% by weight have a better...
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5882717 |
Soluble espresso coffee
The present invention is directed to a process for making a soluble espresso coffee powder with improved in-cup foam comprising the steps of: (1) foaming the coffee extract by gas injection; ...
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5863588 |
Process of making a food product and product thereby
A food product or cereal is formed by a mixture of the ingredients spelt, almonds and pumpkin seeds. The ingredients are separately washed, blanched, dry roasted, and then subjected to a grind...
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5853788 |
Densified flowable roasted and ground coffee
A flowable roasted and ground coffee product is provided having a median volumetric ("X50") particle size of from 270 to 1100 μm, a density of from 0.5 to 0.7 gm/cc and 30-41% by weight of which...
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5853787 |
Method for reducing coffee acidity
A method of brewing coffee having reduced acidity is disclosed. In the method, an acid-neutralizing composition comprising calcium carbonate, potassium hydroxide, magnesium hydroxide, and potassium...
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5783246 |
Preparation of coffee products with improved particle packing characteristics
Included is the preparation of particulate coffee products with improved particle packing characteristics. Fine coffee particles having particle diameters of less than about 600 micrometers are...
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5768859 |
Installation for packaging coffee
A process for packaging coffee, which includes a grinding phase of the coffee coming from silos, a forming phase for forming flexible or semi-rigid containers and a phase for filling such...
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5753297 |
Method and device for preparing a beverage such as espresso coffee
The present invention relates to a method for preparing a beverage such as espresso coffee, which consists in feeding pressurized hot water through a coffee powder tablet; blocking, downstream of...
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5736182 |
Aroma concentration process
A process for the production of a concentrated aroma solution from an aqueous solution containing water-soluble aroma components; for example coffee, tea or fruit aroma components. Soluble solids...
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5725898 |
Method of making densified flowable roasted and ground coffee
A flowable roasted and ground coffee product is provided having a median volumetric ("X50") particle size of from 270 to 1100 μm, a density of from 0.5 to 0.7 gm/cc and 30-41% by weight of which...
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5721005 |
Fast roasted coffee providing increased brew strength and darker cup color with desirable brew acidity
Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products contain darker fasted roasted coffee that is...
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5721003 |
Foaming coffee creamer and instant hot cappuccino
A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising gluconolactone and an...
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5688545 |
Coffee package with enhanced aroma impact
A coffee pack and method of packaging a coffee product. The coffee pack comprises a shell that forms separate coffee and aroma compartments with a small communicating hole or channel between the...
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5681607 |
Process for roasting coffee beans with steam
An improved process for upgrading the quality of roasted coffee beans which comprises: a) roasting green coffee beans with steam for a period of time from 50 to 300 seconds at a steam...
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5562941 |
Process for improving the taste of beverages by reducing bitterness
Thiosulfate in anhydrous form is added in minute quantities to beverages such as soft drinks, citrus juices, coffee and a tea, or food mixes wherein tap water is added in quantities not greater...
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5554400 |
Infusion beverage product comprising co-agglomerated creamer and sweetener suitable for bag and filter pack brewing
The present invention relates to an infusion product for making a beverage comprising an infusible material and a soluble additive material packaged in an infusion bag, wherein the soluble additive...
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5532011 |
Process for packaging coffee
A process for packaging coffee, which includes a grinding phase of the coffee coming from silos, a forming phase for forming flexible or semi-rigid containers and a phase for filling such...
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5501866 |
Product and method for inhibiting caffeine stimulation with theanine
The caffeine stimulation inhibitor that inhibits stimulation by combining the use of theanine extracted from tea leaves and/or a substance having theanine for its major active ingredient which is...
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5478592 |
Process for preparing flavored aged coffee
Coffee and coffee products are flavored with malt and cinnamon flavoring in a three step process, referred to as "flavor aging", which contrary to current and previous practice and knowledge of the...
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5368875 |
Method of manufacturing rich-flavored roasted coffee beans and ground roasted coffee beans
A method of manufacturing roasted coffee beans which comprises the steps of roasting coffee beans and rapidly cooling the roasted beans to -17° C. or lower within 3.5 minutes after the roasting....
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5360620 |
Method for wetting and dissolving dry particles
This invention is directed to an apparatus and method for wetting and dissolving finely divided dry particles, including hygroscopic particles such as coffee fines, in a liquid, including viscous...
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5336513 |
Bitterness inhibitors
Bitterness inhibitors are disclosed which are derivations of cinnamic acid. A process for reducing the bitterness of consumable materials is set forth which comprises the addition of the bitterness...
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