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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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7470443 |
Method of making aromatization particles containing coffee aroma constituents
The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles...
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7364764 |
Soluble roasted chicory having high inulin content
The soluble roasted natural chicory in powder form with a high content of inulin and fructo oligosaccharides (FOS) about from 50% to 60% by weight relative to the dry matter. Its color index as...
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7241955 |
Method and apparatus for weighing divided portions
An apparatus and method for automatically weighing portions of semi-solid matter using a weigh station having a rotating receptacle which receives the portion so that an accurate weight indication...
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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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6858245 |
Agglomerated starch-based product for food preparations
An agglomerated starch-based product and a dry mixes based thereon are provided suitable for preparing instant food preparations. The agglomerated starch-based product is a homogeneous powder...
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6777014 |
Agglomerated milk in coffee and tea
A process for preparing a consumable beverage containing a natural dairy beverage additive in the form of agglomerated natural milk powder. The powder is combined with other ingredients, either...
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6730336 |
Fortified beverages with improved texture and flavor impact at lower dosage of solids
A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a...
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6613368 |
Dog beverage
In a preparation for a beverage for dogs in a liquid or a solid form for dissolution in water, there are included in the beverage at least flavor carriers, minerals and proteins and other...
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6586034 |
Composition and process for producing thickened coffee, tea or cocoa beverages
An improved thickened instant coffee beverage mix, comprising a mix of from about 15-90%, preferably 27%, maltodextrin with the rest, to 100%, of an agglomerated starch, and also 0.05-2.0% of mono-...
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6500478 |
Corn coffee
The present invention is directed to a non-caffeine containing brewable coffee containing (a) white corn, (b) allspice pepper or cloves or mixture thereof and (c) cinnamon or vanilla or mixture...
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6290997 |
Beverages with improved texture and flavor impact at lower dosage of solids
A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a...
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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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6238722 |
Method for producing finely ground kava root
A method for preparing Kava root involves a multi-stage grinding process to give a resulting very small particle size. Because Kava root is fibrous, and tends to catch fire when ground extremely...
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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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6217931 |
Composition for producing a thickened coffee beverage
An improved thickened instant coffee beverage mix, containing a mix of from about 15-90%, preferably 27%, maltodextrin with the rest, to 100%, of an agglomerated starch, and also 0.2-0.3% of mono...
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6171635 |
Coffee substitute
A coffee-type beverage base is prepared by light roast method under 200° C. and originated from grain and legume. This coffee substitute has a pleasant aroma, and can be used as a carrier of...
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6168819 |
Cappuccino creamer with improved foaming characteristics
A particulate creamer comprising protein, lipid, and carrier, in which more than 50% by weight of the protein is partially denatured whey protein, the partially denatured whey protein being from 40...
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6129943 |
Foaming cappuccino creamer containing gasified carbohydrate
A particulate, dry-mix foaming creamer composition comprising a particulate protein component in an amount of from 1 to 30%, a foam-generating amount of a particulate, gasified carbohydrate,...
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6099876 |
Temperature-stable liquid cells
The invention provides a temperature-stable liquid droplet comprising a terature-stable hydrocolloid membrane. The hydrocolloid is chosen from low methoxy pectin, Konjac mannan, sodium alginate, or...
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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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5916622 |
Method of producing a chicory-based product
The method of the invention is charecterized by preparing a layer of a foodstuff, without prior moistening, which foodstuff is in the form of a soluble powder based either on chicory alone or on a...
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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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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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5496574 |
Encapsulated sensory agents
A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a hydrolyzed vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film...
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H000673 |
Instant coffee substitute from soybeans and method of making
An instant coffee substitute is prepared from roasted soybeans. Soybeans are preheated until their interiors are at near roasting temperatures. The interiors of the preheated soybeans are...
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4722847 |
Fruit juice beverages and juice concentrates nutritionally supplemented with calcium
Fruit juice beverages and juice concentrates nutritionally supplemented with significant levels of solubilized calcium are disclosed. These beverages and concentrates are substantially free of...
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4699798 |
Natural coffee substitute
A natural coffee substitute and process for preparing same are provided herein. It comprises dry roasted artichoke comprising 75% to 25% by weight Jerusalem artichoke (Heliauthus tuberosus N.O....
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4560571 |
Process for the preparation of instant coffee or the like
Roasted coffee beans, roasted beans or roasted cereals are extracted with a cyclic dextrin-containing liquid and/or this extract is dried to obtain an instant beverage. According to this process,...
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4497842 |
Beverages obtained from alcoholic treatment of roasted citrus fruit peels
A method of preparing roasted citrus fruit peel which comprises extracting the roasted peel with aqueous ethanol, removing the aqueous ethanol from the peel and roasting the thus treated peel. The...
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4474822 |
Process for the preparation of instant tea
Tea leaves are extracted with a cyclic dextrin-containing liquid and this extract is dried to obtain an instant beverage. According to this process, valuable components of tea leaves or the like...
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4389422 |
Method for producing aromatized microporous substrates
Microporous particles of vegetable material are obtained by spraying an aqueous solution of a vegetable material into an anhydrous solvent, such as ethanol or by boiling particles of spray dried...
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4374864 |
Soluble coffee process
A process for forming a vegetable extract in a system comprising a series of cells containing coffee and coffee substitute, by contacting progressively fresher vegetable materials countercurrently...
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4188409 |
Beverage product and process
A granular product to be used for brewing a high yield, coffee tasting beverage, formed of coffee flavored extract from pulverized roast and ground coffee impregnated into and coated onto edible...
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4187324 |
Soybean beverage
A coffee like beverage product prepared solely from soybeans. By the combination of conditions employed, the result is a ground and roast soybean product which can be substituted for coffee, and...
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4183970 |
Preparation of a flavor extender from whey
A material useful as a flavor extender is produced by pressure-cooking whey solids, such as spray dried sweet cheese whey, in the presence of liquid water at a temperature in the range about...
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4142002 |
Method for producing a brewable roasted coffee and wheat product
Brewing problems associated with roasted and ground coffee and wheat compositions are eliminated by employing a roasting time for the wheat component of between 40 and 90 minutes. The roasted wheat...
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4113891 |
Flavoring agents
The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## Wherein R is...
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4072765 |
Method of making an extractable coffee substitute
Coffee-like beverages are prepared by brewing a composition containing on a weight basis from 40 to 60% roasted coffee, 35 to 55% roasted and comminuted wheat and from 3 to 6% hydrolyzed starch...
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4022916 |
Coffee-like beverage and process therefor
A strong, molasses-type flavor associated with cereal-based coffee-like beverages is eliminated by agglomeration therewith of a minor portion of roasted carob powder.
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3966995 |
Coffee substitute
The outer zone or cortex of carrot root, separated from the central zone of wood and pith, is subdivided and roasted, providing a material useful for brewing a beverage simulating coffee and...
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3950558 |
Beverage base and method of making the same
A dry base to be processed in the manner of coffee to produce a coffee-like beverage is produced by coating cereal grain with a liquid extract of carrots and/or parsnips at an elevated temperature....
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3532506 |
PROCESS FOR PREPARING FREEZE DRIED EXTRACT OF COFFEE,TEA OR CHICORY AND PRODUCT PRODUCED THEREBY
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3158485 |
Coffee substitute and the method of making it and other food products
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3098748 |
Whipping and powdered shortening compositions
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3007797 |
Intermittent countercurrent extraction process
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2947634 |
Process for preparing soluble coffee
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1002137 |
Title is not available
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