• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
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  • 优先权
    • 专利摘要:
      EDIBLE COMPOSITION, DRINK, METHOD OF PREPARATION OF AN EDIBLE COMPOSITION AND METHOD OF PREPARATION OF A DRINKExtracts and drinks with improved nutrients, flavors and textures and methods for making them are generally described. Some embodiments refer to extracts and beverages produced using high pressure extraction techniques.
    公开号:BR112014016644A2
    申请号:R112014016644-7
    申请日:2012-12-05
    公开日:2020-10-27
    发明作者:Urano A Robinson；J Marcio Da Cruz；Dien Van Vu；Joseph Kuo
    申请人:Starbucks Corporation D/B/A Starbucks Coffe Company；
    IPC主号:
    专利说明:

    [0002] [0002] A common method for producing an extract and / or a squeezed liquid from an edible substance involves crushing the edible substance and extracting it with hot water using a closed extraction column or a kneader. For example, with coffee, after roasting, the coffee beans are ground to a smaller size and then kept in hot water at about 90º C or more for several minutes and then subjected to a solid- liquid through a flannel or mesh filter or roasted whole grain filter bed. In order to extract more desired compounds in higher concentrations, conventional methods, such as heating to high temperatures, repeated heating, prolonged processing times, caustic solvents and others have been used.
    [0003] [0003] However, exposure to such stringent conditions used in conventional extraction processes can
    [0005] [0005] FIG. 1 is a block diagram depicting an illustrative embodiment of a method for preparing an extract of green coffee beans, green cherry coffee and / or immature red cherry coffee;
    [0006] [0006] FIG. 2 is a block diagram depicting an illustrative embodiment of a method for preparing an extract of green tea leaves and / or tea leaves partially or totally dehydrated; and
    [0007] [0007] FIG. 3 is a block diagram depicting an illustrative embodiment of a method for preparing an extract of whole roasted coffee beans. DETAILED DESCRIPTION
    [0008] [0008] The following discussion is presented to allow one skilled in the art to make and use one or more of the present embodiments. The general principles described here
    [0010] [0010] During many conventional extraction techniques, high heat, repeated heating, long processing times and caustic solvents have been used to isolate the desired chemical compounds from the bulk matter. However, these techniques used in the extraction process can result in low yields and the destruction of desired compounds within the beverage components. Due to conventional thinking that extractions are best enhanced by opening the cells chemically or physically to separate compounds from bulk matter, many variations of heat and solvents have been used in attempts to increase yield and obtain more compounds
    [0012] [0012] Non-limiting examples of desirable compounds extracted with high pressure in the present embodiment include | nutrients, antioxidants, vitamins, polyphenols, flavonoids, phytochemicals, nutraceuticals and other beneficial compounds. In some embodiments, polyphenols include compounds with an R phenol ring with one or more hydroxyl groups bonded together. covalent. For example, polyphenols include tannic acid,: ellagic acid, vanillin, caffeic acid, chlorogenic acid, ferulic acid, catechins, epicatechin gallate, epigallocatechin, flavonoids, anthocyanidins, quercetin, kaempferol, other flavonoids and their glycosides and depsides. In addition, polyphenols can be in oligomeric or polymeric form, such as oligomeric proanthocyanidins or condensed tannins.
    [0013] [0013] In some embodiments, an edible substance can be extracted using the following process. First, the edible substance can optionally be pre-frozen and ground, if necessary. Then, in some embodiments, the edible substance can be transferred to a plastic bag (for example, a Scholle-type bag) or an extraction chamber and combined with an extraction medium such as water. In some embodiments, the ratio of the edible substance to the extraction medium can be from about 1: 1 to about 1:20. In some embodiments, the ratio is about 1: 2. In some embodiments, the extraction medium is water. Then, the edible substance can optionally be pre-soaked in the extraction medium for about 5 seconds to about 90 minutes. In some embodiments, the pre-immersion temperature can be about
    [0015] [0015] The edible substance can then be transferred to an extraction chamber and extracted under pressure. In some embodiments, the pressure is about 2,000 bar at about
    [0016] [0016] The extraction can be carried out for different periods of time, depending on the type and quantity of the substance
    [0017] [0017] After extraction, the resulting material can be optionally post-soaked in the extraction medium for from about 5 seconds to about 90 minutes. In some embodiments, the post-immersion temperature can be from about 1 ° C to about 150 ° C, from about 2 ° C to about 100 ° C, from about 3 ° C to about 80 ° C, at from about 4 ° C to about 60 ° C, from about 4 ° C to about 50 ° C, from about 4 ° C to about 40 ° C or from about 4 ° C to about 30 ° C. extraction chamber or bag can then be drained, liquid extract kept and spent solid material either discarded or kept
    [0018] [0018] Heat is also sometimes used to sterilize extracts and drinks, but this heat can be harmful to the compounds in the extract and harmful to the taste of a drink. However, in order to be stable in storage, the extract or drink must be substantially free of microorganisms. One method of removing such microorganisms and other contaminants, which can be done without high heat or repeated heating, is filtration. Different types of filtration can be used with or without heating to remove excess water, bacteria, high molecular weight proteins and other liquid contaminants. In this way, extract components can be filtered using membrane filtration as an alternative non-thermal or low-heat method for eliminating bacteria and other undesirable contaminants.
    [0019] [0019] Non-limiting examples of materials used for such membrane filters include cellulose acetates, ceramics, cellulose esters, polyamides, etc. The types of filtration are also not limited and include, for example, nanofiltration, ultrafiltration, microfiltration, filtration by. reverse osmosis, and any combination of these. Membrane filters can be obtained from Koch Filter Corporation '(Louisville, Kentucky) or Millipore Inc. (Billerica, Massachusetts), for example. Non-limiting examples of suitable membrane filters are a RomiconG filter made by Koch or an AMICONG filter made by Millipore. Pore diameters of such filters can be from about 0.001 microns to about 0.5 microns and about <1lK to about 500K MWCO (molecular weight cut - Molecular Weight Cut-off). In some embodiments, the edible substance or extract is filtered using microfiltration to remove bacteria, proteins and high molecular weight particles. In other embodiments, a combination of filtration methods, such as reverse osmosis, nanofiltration, ultrafiltration and microfiltration, is used. Membrane filters can also be used in the present embodiments to concentrate solutions and remove water, salts and proteins, for example. After filtration, materials, such as bacteria and high molecular weight proteins, blocked by the filter can be kept or discarded. The liquid that passes through the filter is normally kept as the filtration product. In some embodiments, the extract component contains significantly less bacteria and other contaminants after being subjected to a filtration process.
    [0020] [0020] In order to facilitate the filtration and other processing of an extract component, the extract component can be concentrated by removing water and salts, for example. In addition, the concentration of the beverage components can make the beverage component easier to process, sterilize,. transport and store. In some embodiments, the extract component can be concentrated using the filtration techniques described above. In other embodiments, the extract component can be concentrated using other techniques, such as freeze concentration. Freeze concentration involves the partial freeze concentration of an edible substance or extract and subsequent separation of the resulting ice crystals that leave a liquid concentrate. Other methods of concentration include mild thermal evaporation of low temperature / low pressure or evaporation of high vacuum and low temperature, for example. Some embodiments provide concentration through a combination of the above methods. For example, the edible substance or extract can be concentrated by means of a combination of membrane filtration and concentration without membrane. More specifically, the concentration of the edible substance or extract can be carried out through a combination of filtration by reverse osmosis and concentration by freezing. In other embodiments, the edible substance or extract can be concentrated through a combination of different types of filtration, such as ultra-filtration and reverse osmosis filtration. In still other embodiments, the edible substance or extract can be concentrated by means of an already 13/52 combination of more than one non-filtration techniques, such as a combination of freeze concentration and mild low temperature / low thermal evaporation. pressure.
    [0021] [0021] Drying the extract after extraction should be done carefully to avoid exposure to high heat, repeated heating or oxygen, which can damage the "flavor, aroma and compounds of the extract. In addition, care must be taken. during drying to avoid any conditions that could contaminate the extract with bacteria or other contaminants. Non-limiting examples of drying methods for an extract include freeze drying, spray drying, filter mat drying, fluid bed drying, vacuum, drum drying, zeodration, etc., or any combination thereof Zeodration involves drying with zeolites.Zeolites are materials containing pores that allow water to pass through, but do not allow certain other materials to pass through. by zeodration involves ... putting the wet solution in contact with zeolites, removing only the water for the zeolites and then removing the zeolites, leaving a product if co.
    [0022] [0022] In some embodiments, vacuum drying can be carried out from about 0.05 mbar to about 0.5 mbar at a temperature of about -40 ° C to about 0 ° C. In some embodiments, the Vacuum drying can be carried out from about 10 mbar to about 40 mbar, at a temperature of about -20 ° C to about 0 ° C. Freeze drying can be carried out from about 0.5 mbar to about 50 mbar and at a temperature of about -20º C to about 0º C.
    [0023] [0023] Although filtration of a liquid can remove significant amounts of bacteria, for a liquid to be considered aseptic as required for long shelf life products, additional sterilization methods are often desirable. Sterilization of the extract can be performed in several different ways, including high pressure sterilization (HP), high temperature and short time pasteurization (HTST), pressure assisted thermal sterilization (PATS) and thermal assisted pressure sterilization (TAPS) . When TAPS is performed, many of the bacteria in the liquid are killed by increasing the
    [0024] [0024] The methods described above for the extraction and processing of an edible substance can be carried out in many different combinations and with a wide variety of variables. For example, in some embodiments, all between filtration, concentration,. sterilization and drying are used in the preparation of an extract. In other embodiments, only filtration, concentration and sterilization are used. In still other embodiments, only filtration and concentration are used. In still other embodiments, only concentration and drying are used. In some embodiments, concentration, sterilization and drying are used.
    [0025] [0025] FIGS. 1-3 below illustrate examples of embodiments in which particular combinations and variables are used in extraction processes. However, the following are in no way intended to limit the scope of these “embodiments,” which cover the equivalent modifications and arrangements included within the spirit and scope of the attached claims. It should be understood that the values presented below are for illustrative purposes only and can be changed without departing from the scope of this disclosure. Each embodiment will be addressed in turn, below, with reference to the attached figures.
    [0026] [0026] FIG. 1 shows an overview of one embodiment of a method for preparing an extract of green coffee beans, green cherry coffee and / or immature red cherry coffee. In this embodiment, green coffee beans, coffee
    [0027] [0027] FIG. 2 shows an overview of an embodiment of a method for preparing an extract of green tea leaves and / or tea leaves partially or totally dehydrated. In this embodiment, green tea leaves and / or partially or fully dehydrated tea leaves to be extracted as shown in block 204 can be milled, if necessary, as shown in block 205. As shown in block 201, the particle size resulting after grinding is 90 to
    [0028] [0028] FIG. 3 shows an overview of an embodiment of a method for the preparation of an extract of whole roasted coffee beans. In this embodiment, roasted whole coffee beans to be extracted as shown in block 304 can be ground, if necessary, as shown in block 305. As shown in block 301, the resulting particle size after grinding is from 90 to 1000 microns and the tea can be pre-frozen before grinding, if desired. The ground product is then placed in a plastic bag, such as a Scholle type bag, or directly in a pressure chamber as shown in block 302. Optionally, the ground product can be pre-soaked as shown in block 306 for 0 , 5 to 30 minutes. The pre-immersion temperature can be from 5 to 150º C as shown in block 303. Then, the ground product is extracted under a pressure of 50 to
    [0030] [0030] In addition, additional flavorings can be added to the extract or drink or at any time during processing, such as before extraction, during extraction, after extraction, during drying, after drying
    [0031] [0031] In some embodiments, the extract can also be combined with instant or instant coffee. Coffee and other products subjected to processing, such as those needed to make an instant form of the product go through
    [0032] [0032] In some embodiments, the powdered edible substance or extract has an average particle size, in diameter, of less than about 2000 microns, 1500 microns, 1000 microns, 900 microns, 800 microns, 700 microns, 600 microns, 500 microns, 450 microns, 400 microns, 350 microns, 300 microns, 250 microns in diameter, 200 microns, 150 microns, 100 microns, or 50 microns.
    [0033] [0033] In some embodiments, the sprayed edible substance or extract has an average particle size, in
    [0035] [0035] Any type of grinding equipment can be used in the present embodiments to grind the edible substance, as shown, for example, in block 105 of FIG. 1 or to grind the extract, as shown, for example, in block 111 of FIG. l. Non-limiting examples of grinding equipment include a cage mill, a hammer mill, a single stage roller mill, a multi-stage roller mill, etc. In some embodiments, the material is kept at very low temperatures (-50º C to 20º C) by means of refrigeration. This helps to maintain the integrity of the substance to be sprayed or ground. Liquid nitrogen and / or carbon dioxide or other refrigerants can be used to cool the equipment. The grinding generates heat, which combined with the exposed oxygen, can often degrade the extract product. Feeding liquid nitrogen and / or carbon dioxide to the grinding cavity is a
    [0036] [0036] Some embodiments include packaging the extract as shown, for example, in block 112 of FIG. 1. In some embodiments, the ground or powdered extract product falls 'in a refrigerated container from about 0 ° C to about - 20 ° C. In some embodiments, the powdered or' ground product falls into a cooled container unless than about 20º C. Some embodiments involve the use of liquid nitrogen and / or carbon dioxide cooling of the container, including nitrogen gas or liquid inside the container for the preservation of the product. Other embodiments involve liquid carbon dioxide or gas, CO pellets, liquid argon or gas, air or other inert gases. During operation, the discharge cavity must be continuously flushed with nitrogen gas to minimize oxidation. In some embodiments, the operation takes place under controlled environmental conditions to protect the product resulting from moisture absorption.
    [0037] [0037] In some embodiments, in order to guarantee quality, the final product is transferred to an oxygen-free environment, vacuum-packed, sealed and stored under conditions of deep freezing (about -20º C or colder), until used or sold.
    [0038] [0038] In some embodiments, the integrity of the extract can also be protected through encapsulation (for example, spray drying, coating, extrusion, coacervation and molecular inclusion) at any time during
    [0039] [0039] In some embodiments, the extract encapsulation can be used to optimize the product's functionality, particle size and / or create a new product form. Encapsulation can be done with one or more products, including, for example, coffee, coffee extracts, coffee concentrates, dry powdered coffee, coffee oils or other oils, flavors, functional ingredients, carbohydrates, soy products, dairy products , corn syrup, hydrocolloids, polymers, waxes, fats, vegetable oils, gum arabic, lecithin, sucrose esters, mono-diglycerides, pectin, potassium carbonate, potassium bicarbonate, sodium carbonate, Na; 3POs, K3PO's, maltodextrin , glycerin, treitol, erythritol, xylitol, arabitol, ribitol,
    [0040] [0040] In addition, during the processing of the extract, it is possible to incorporate at least one additive for the extract at any time during processing, such as before extraction, during extraction, after extraction, during drying, after drying, after grinding or after packaging. Some examples of suitable additives include a coffee extract, concentrated coffee, dry coffee, instant coffee, coffee oils, coffee flavors, distillates, flavor powders, flavor oils, spices, powdered or ground cocoa beans, vanilla beans powdered or ground, vitamins, antioxidants,
    [0041] [0041] Some embodiments involve drying the extract as shown in block 110 of FIG. 1. Examples of drying include freeze-drying by spraying the extract or one or more components of a drink. In some embodiments, spray freezing is used to convert the liquid to an instant dry powder in a two-step process. In the first stage, the liquid is sprayed or atomized through a frozen medium / system to freeze the liquid droplets. For example, one technique is to spray the liquid in a freezing chamber (for example, in some embodiments, the freezing chamber is at a temperature below about - 30 ° C) or a frozen conveyor belt. Another technique is to spray the liquid directly on (or in) liquefied gas, for example, nitrogen, CO,;, argon, and / or other noble or inert gases contained in an appropriate container, such as, for example, a container of stainless steel.
    [0042] [0042] The second step of the process involves transferring the frozen droplets to the shelves of a pre-frozen freeze dryer (for example, in some embodiments, the freeze dryer is pre-frozen at a temperature below about -30 ° C) to remove the humidity. through a pre-designed drying cycle. If the droplets * retain any liquefied gases after transfer, the gas can be allowed to evaporate before the freezing cycle is started. In another embodiment, the droplets are transferred to the equipment for alternative drying, such as freeze drying, filter mat drying, fluid bed drying, spray drying, thermal evaporation and zeodration, etc. In some embodiments, the droplets can be sprayed onto a fluidized bed of cryogenic / frozen fluids, for example, helium, CO> 2, nitrogen or the like, in a chamber / dryer. An inert gas, a noble gas or nitrogen can be used to fluidize the frozen bed and remove moisture through sublimation, which is then attached to the surface of condensing coils, which are kept at a temperature of less than about -40º C , for example. In some embodiments, the temperature of the fluidizing gas is kept below the eutectic point of the frozen droplets in order to prevent back melting and / or flavor degradation. Freeze-spray drying can be used to increase the fluidity of bulk powder, increase control of particle size distribution, improve solubility and reduce thermal degradation of flavor. Some embodiments also
    [0043] [0043] In some embodiments, spray freezing may use different nozzle designs (for example, two-fluid nozzles, pressure nozzles, or ultrasonic U nozzles) that can be used to atomize the liquid. concentrated in the frozen system without becoming clogged. The size 'and / or the shape of the spray freezing chamber, the inlet / outlet gas temperatures, the concentrate flow rates, the gas flow rates, the cooling / liquefied gas mode, the atomization mode, etc. they can all be modified depending on the type of beverage component to be spray-dried and the desired beverage product.
    [0044] [0044] The following examples are provided for illustrative purposes only, and are in no way intended to limit the scope of the present embodiments. EXAMPLE 1
    [0045] [0045] Tea leaves were ground to a particle size of 90 µm to 1000 µm, in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 2. The extraction of the ground product was then carried out at a temperature of 32º C, at a pressure of 2000 bar, for two minutes. The Scholle-type bag was then drained and the spent solid material discarded. The crude 33/52 liquid extract was then concentrated, dried and ground to form a final tea extract powder. EXAMPLE 2
    [0046] [0046] Tea leaves were ground to a particle size: from 90 µm to 1000 µm, in a standard cage mill grinder. The "ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 4. Pre-immersion was carried out for five minutes at a temperature of 15º C. The extraction of the ground product was then carried out at a temperature of 32º C, at a pressure of 2600 bar, for two minutes. The post-immersion was carried out for five minutes at a temperature of 15º C. The Scholle-type bag was then drained and the spent solid material discarded. The liquid crude extract was then concentrated, dried and ground to form a final tea extract powder. EXAMPLE 3
    [0047] [0047] The tea leaves were ground to a particle size of 90 um to 1000 pum, in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 6. The pre-immersion was carried out for five minutes at a temperature of 32º C. The extraction of the ground product was then carried out at a temperature of 32º C, at a pressure of 2600 bar, for two minutes. The post-immersion was carried out for five minutes at a temperature of 32º C. The Scholle bag was then
    [0049] [0049] Tea leaves were ground to a particle size of 90 µm to 1000 µm, in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 6. The pre-immersion was carried out for five minutes at a temperature of 32º C. The extraction of the ground product was then carried out at a temperature of 70º C, at a pressure of 4000 bar for 10 minutes. Post-immersion was carried out for five minutes at a temperature of 32ºC.
    [0051] [0051] Tea leaves were ground to a particle size of 90 µm to 1000 µm, in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 8. The pre-immersion was carried out for five minutes at a temperature of 32º C. The extraction of the ground product was then carried out at a temperature of 70º C, at a pressure of 4000 bar for 15 minutes. Post-immersion was
    [0052] [0052] Tea leaves were ground to a particle size of 90 µm to 1000 µm, in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 8. The pre-immersion was carried out for five minutes at a temperature of 32º C. The extraction of the ground product was then carried out at a temperature of 70º C, at a pressure of 4000 bar for 15 minutes. Post-immersion was carried out for five minutes at a temperature of 32º C. The Scholle-type bag was then drained and the spent solid material discarded. The liquid crude extract was then concentrated, dried and ground to form a final tea extract powder.
    [0053] [0053] Tea leaves were ground to a particle size of 90 µm to 1000 µm, in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1:12. The pre-immersion was carried out for five minutes at a temperature of 32º C. The extraction of the ground product was then carried out at a temperature of 70º.
    [0054] [0054] Black tea leaves were ground to a particle size of 90 um to 1000 pum, in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 6. The pre-immersion was carried out for five minutes at a temperature of 32º C. The extraction of the ground product was then carried out at a temperature of 32º C, at a pressure of 6000 bar, for 3 minutes. Post-immersion was carried out for five minutes at a temperature of 32º C. The Scholle-type bag was then drained and the spent solid material discarded. These conditions resulted in an extract with 8.4% soluble solids and a yield of 45.8%. The liquid crude extract was then concentrated, dried and ground to form a final tea extract powder. EXAMPLE 11
    [0055] [0055] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 µm to 1000 pm in a standard cage mill grinder. The ground product was placed in a Scholle-type bag and
    [0056] [0056] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 µm to 1000 pm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The product to water ratio was 1: 2. The extraction of the ground product was then carried out at a temperature of 4º C, at a pressure of 6000 bar, for two minutes. The Scholle-type bag was then drained and the spent solid material discarded. These conditions gave rise to an extract with more than 5% soluble solids. The liquid crude extract was then concentrated, dried and ground to form a final green coffee extract powder. EXAMPLE 13
    [0057] [0057] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 µm to 1000 pm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The proportion of product to
    [0058] [0058] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 µm to 1000 µm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The product to water ratio was 1: 2. The pre-immersion was carried out for five minutes at a temperature of 4º C. The extraction of the ground product was then carried out at a temperature of 4º C, at a pressure of 6000 bar, for two minutes. The post-immersion was carried out for five minutes at a temperature of 4º C. The Scholle-type bag was then drained and the spent solid material discarded. These conditions gave rise to an extract with more than 5% soluble solids. The liquid crude extract was then concentrated, dried and ground to form a final green coffee extract powder.
    [0059] [0059] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 µm to 1000 pm in a standard cage mill grinder. O
    [0060] [0060] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 pum at 1000 pm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The product to water ratio was 1: 1. The extraction of the ground product was then carried out at a temperature of 4º C, at a pressure of 6000 bar, for five minutes. The Scholle-type bag was then drained and the spent solid material discarded. These conditions gave rise to an extract with more than 5% soluble solids. The liquid crude extract was then concentrated, dried and ground to form a final green coffee extract powder. EXAMPLE 17
    [0061] [0061] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 pm to 1000 µm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The product ratio for BR water was 1: 2. The extraction of the ground product was then 'carried out at a temperature of 4º C, at a pressure of 6000 bar, for five minutes. The Scholle-type bag was then drained and the spent solid material discarded. These conditions gave rise to an extract with more than 5% soluble solids. The liquid crude extract was then concentrated, dried and ground to form a final green coffee extract powder.
    [0062] [0062] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 um to 1000 pum in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The product to water ratio was 1: 4. The extraction of the ground product was then carried out at a temperature of 4º C, at a pressure of 6000 bar, for five minutes. The Scholle-type bag was then drained and the spent solid material discarded. These conditions gave rise to an extract with more than 5% soluble solids. The liquid crude extract was then concentrated, dried and ground to form a final green coffee extract powder. EXAMPLE 19
    [0063] [0063] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 um to 1000 pum in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The product ratio for a. water was 1: 2. The pre-immersion was carried out for five minutes at a temperature of 4º C. The extraction of the ground product was then carried out at a temperature of 4º C, at a pressure of 6000 bar, for five minutes. The post-immersion was carried out for five minutes at a temperature of 4º C. The Scholle-type bag was then drained and the spent solid material discarded. These conditions gave rise to an extract with more than 5% soluble solids. The liquid crude extract was then concentrated, dried and ground to form a final green coffee extract powder.
    [0064] [0064] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 µm to 1000 pm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The product to water ratio was 1: 2. The pre-immersion was carried out for five minutes at a temperature of 20º C. The extraction of the ground product was then carried out at a temperature of 4º C, at a pressure of 6000 bar, for two minutes. The post-immersion was carried out for five minutes at a temperature of 20º C. The Scholle bag was then drained and the spent solid material discarded. These conditions gave rise to an extract with
    [0066] [0066] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 um to 1000 pum in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The product to water ratio was 1: 2. The extraction of the ground product was then carried out at a temperature of 25º C, at a pressure of 6000 bar for 15 minutes. The Scholle-type bag was then drained and the spent solid material discarded. These conditions gave rise to an extract with more than 5% soluble solids. O
    [0067] [0067] Green coffee beans, immature green cherry coffee and coffee. ripe red cherry were ground to a particle size. from 90 um to 1000 um in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The product to water ratio was 1: 4. The extraction of the ground product was then carried out at a temperature of 25º C, at a pressure of 6000 bar for 15 minutes. The Scholle-type bag was then drained and the spent solid material discarded. These “conditions gave rise to an extract with more than 5% soluble solids. The liquid crude extract was then concentrated, dried and ground to form a final green coffee extract powder. EXAMPLE 24
    [0068] [0068] Green coffee beans, immature green cherry coffee and ripe red cherry coffee were ground to a particle size of 90 µm to 1000 µm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground. The product to water ratio was 1: 2. The pre-immersion was carried out for five minutes at a temperature of 4º C. The extraction of the ground product was then carried out at a temperature of 25º C, at a pressure of 6000 bar for 15 minutes. The post-immersion was carried out for five minutes at a temperature of 4º C. The Scholle bag was then drained and the solid material
    [0070] [0070] Whole roasted coffee beans were ground to a particle size of 90 µm to 1000 µm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 1. The pre-immersion was carried out for 30 seconds at a temperature of 15ºC.
    [0071] [0071] Whole roasted coffee beans were ground to a particle size of 90 µm to 1000 pm in a mill grinder. standard cage. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 2. The pre-immersion was carried out for 30 seconds at a temperature of 32º C. The extraction of the ground product was then carried out at a temperature of 32º C, at a pressure of 2000 bar, for one minute. The post-immersion was carried out for thirty seconds at a temperature of 32º C. The Scholle bag was then drained and the spent solid material discarded. The liquid crude extract was then concentrated, dried and ground to form a final roasted coffee extract powder. EXAMPLE 28
    [0072] [0072] Whole roasted coffee beans were ground to a particle size of 90 pm to 1000 µm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 2. Pre-immersion was
    [0073] [0073] Whole roasted coffee beans were ground to a particle size of 90 µm to 1000 µm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 5. The pre-immersion was carried out for 10 minutes at a temperature of 32º C. The extraction of the ground product was then carried out at a temperature of 38º C, at a pressure of 2600 bar, for one minute. Post-immersion was carried out for thirty seconds at a temperature of 15º C. The Scholle-type bag was then drained and the spent solid material discarded. The crude liquid extract was then concentrated, dried and ground to form a final powder of roasted coffee extract. EXAMPLE 30
    [0074] [0074] Whole roasted coffee beans were ground to a particle size of 90 µm to 1000 µm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. THE
    [0075] [0075] Whole roasted coffee beans were ground to a particle size of 90 µm to 1000 µm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 8. The pre-immersion was carried out for 10 minutes at a temperature of 32º C. The extraction of the ground product was then carried out at a temperature of 60º C, at a pressure of 4000 bar, for eight minutes. The post-immersion was carried out for 10 minutes at a temperature of 32º C. The Scholle bag was then drained and the spent solid material discarded. The liquid crude extract was then concentrated, dried and ground to form a final roasted coffee extract powder. EXAMPLE 32
    [0076] [0076] Whole roasted coffee beans were ground to a particle size of 90 µm to 1000 µm in a standard cage mill grinder. The ground product was placed in a bag
    [0077] [0077] Whole roasted coffee beans were ground to a particle size of 90 pm to 1000 pm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 8. The pre-immersion was carried out for 10 minutes at a temperature of 32º C. The extraction of the ground product was then carried out at a temperature of 70º C, at a pressure of 6000 bar, for eight minutes. The post-immersion was carried out for 10 minutes at a temperature of 32º C. The Scholle-type bag was then drained and the spent solid material discarded. The liquid crude extract was then concentrated, dried and ground to form a final roasted coffee extract powder. EXAMPLE 34
    [0078] [0078] Whole roasted coffee beans were ground to a particle size of 90 µm to 1000 µm in a standard cage mill grinder. The ground product was placed on a Scholle-type piece and water was added to the ground product. The product to water ratio was 1: 8. The pre-immersion was. carried out for 10 minutes at a temperature of 70º C. The extraction of the ground product was then carried out at a temperature of 70º C, at a pressure of 6000 bar, for eight minutes. The post-immersion was carried out for 10 minutes at a temperature of 32º C. The Scholle-type bag was then drained and the spent solid material discarded. The crude extract | The liquid was then concentrated, dried and ground to form a final roasted coffee extract powder.
    [0079] [0079] Whole roasted coffee beans were ground to a particle size of 90 µm to 1000 µm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 8. The pre-immersion was carried out for 10 minutes at a temperature of 70º C. The extraction of the ground product was then carried out at a temperature of 70º C, at a pressure of 6000 bar, for eight minutes. The post-immersion was carried out for 10 minutes at a temperature of 70º C. The Scholle bag was then drained and the spent solid material discarded. The liquid crude extract was then concentrated, dried and ground to form a final roasted coffee extract powder. EXAMPLE 36
    [0080] [0080] Whole roasted coffee beans were ground to a particle size of 90 µm to 1000 µm in a standard cage mill grinder. The ground product was placed in a Scholle bag and water was added to the ground product. The product to water ratio was 1: 8. The pre-immersion was. performed for 10 minutes at a temperature of 70º C. The 1 extraction of the ground product was then performed at a temperature of 70º C, at a pressure of 6000 bar, for eight minutes. The post-immersion was carried out for 10 minutes at a temperature of 70º C. The Scholle-type bag was then drained and the spent solid material and the extracted liquid retained. The spent solid material was then subjected to the above extraction process again and the resulting second liquid extract was added to the previous pass liquid extract. The second spent solid material was again subjected to the above extraction process and the resulting third liquid extract was added to the liquid extract from previous passes. The third spent solid material was discarded and the combined liquid extract was then concentrated, dried and ground to form a final roasted coffee extract powder. COMPARATIVE EXAMPLE 1
    [0081] [0081] Black tea leaves were ground to a particle size of 90 pum to 1000 µm, in a standard cage mill grinder and placed in a Scholle bag. Water was added to the milled product in a 6: 1 ratio. The pre-immersion was carried out for five minutes at a temperature of 32º C. The extraction of the ground product was then
    [0083] [0083] Those skilled in the art will also note that in some embodiments the functionality provided by the components, structures, methods and processes discussed above can be provided in alternative forms, such as being divided into more components or methods or consolidated into fewer components or methods. Furthermore, while various methods can be illustrated as being performed in a particular order, those skilled in the art will note that in other embodiments the methods can be performed in other orders and in other ways.
    权利要求:
    Claims (37)
    [1]
    1. Edible composition characterized by comprising: an extract of an edible substance; the extract resulting from the extraction of the edible substance 'in an extraction medium comprising water at an extraction temperature of about 0 ° C to about 80 ° C and an extraction pressure of at least about 2000 bar.
    [2]
    Edible composition according to claim 1, characterized in that the extraction pressure is at least about 2600 bar.
    [3]
    Edible composition according to claim 1, characterized in that the extraction pressure is at least about 3000 bar.
    [4]
    Edible composition according to claim 1, characterized in that the extraction pressure is at least about 5000 bar.
    [5]
    Edible composition according to claim 1, characterized in that the extraction temperature is from about 0 ° C to about 60 ° C.
    [6]
    6. Edible composition according to claim 1, characterized in that the extraction temperature is about 5 ° C to about 30 ° C.
    [7]
    Edible composition according to claim 1, characterized in that the extraction medium consists of water.
    . 2/7
    [8]
    Edible composition according to claim 1, characterized in that the edible substance comprises coffee.
    [9]
    Edible composition according to claim 1, characterized in that the edible substance comprises green coffee beans.
    [10]
    10. Edible composition according to claim 1, characterized in that the edible substance comprises whole roasted coffee beans.
    [11]
    Edible composition according to claim 1, characterized in that the edible substance comprises one or more between green tea leaves, partially dehydrated tea leaves and completely dehydrated tea leaves.
    [12]
    Edible composition according to claim 1, characterized in that the edible substance comprises at least one of green cherry coffee, red cherry coffee, coffee flowers, cherry coffee bark, cherry coffee pulp, cherry coffee stalk, film of cherry coffee, cherry coffee mucilage, parchment cherry coffee, cherry coffee exocarp, green coffee beans and cherry coffee mesocarp.
    [13]
    Edible composition according to claim 1, characterized in that the extract has been dried.
    [14]
    Edible composition according to claim 1, characterized in that the extract has been dried by at least one between freeze drying, filter mat drying, fluid bed drying, spray drying, thermal evaporation and zeodration.
    . 3/7
    [15]
    Edible composition according to claim 1, characterized in that it further comprises at least one among a coffee component, a tea component, a cocoa component, a chocolate component, a sweetening component and a flavoring component.
    [16]
    : 16. Edible composition according to claim 1,. characterized by also comprising at least one of a coffee extract, concentrated coffee, dry coffee, instant coffee, coffee oils, coffee flavors, distillates, flavor powders, flavor oils, spices, powdered cocoa beans or ground, powdered or ground vanilla beans, vitamins, antioxidants, wellness components, nutraceuticals, dietary fiber, an omega-3 oil, an omega-6 oil, an omega-9 oil, a flavonoid, lycopene, selenium, a beta-carotene, resveratrol, inulin, beta-glucan, 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, a plant extract, dry green coffee extract, an extract of wet green coffee, ground coffee, roasted coffee, ground and roasted coffee, instant coffee, including ground coffee and an herbal extract. 7 j
    [17]
    17. Drink characterized by comprising the edible composition according to claim & claim 1.
    [18]
    18. Drink according to claim 17, characterized in that the extraction pressure is at least about 2600 bar.
    [19]
    19. Method of preparing an edible composition, characterized by comprising:
    . 4/7 extract an edible substance in an extraction medium at an extraction temperature and an extraction pressure to form an extract of the edible substance; and processing the extract of the edible substance to form the edible composition, the extraction medium comprising water, and the extraction pressure being at least about 2000 bar.
    [20]
    Method according to claim 19, characterized in that the extraction pressure is at least about 2600 bar.
    [21]
    21. Method according to claim 19, characterized in that the extraction pressure is at least about 3000 bar.
    [22]
    22. Method according to claim 19, characterized in that the extraction pressure is at least about 5000 bar.
    [23]
    23. The method of claim 19, characterized in that the extraction temperature is from about 0 ° C to about 60 ° C.
    [24]
    24. Method according to claim 19, characterized in that the extraction temperature is from about 5 ° C to about 30 ° C.
    [25]
    25. The method of claim 19, characterized in that the extraction medium consists of water.
    [26]
    26. The method of claim 19, characterized in that the edible substance comprises coffee.
    . 5/7
    [27]
    27. The method of claim 19, characterized in that the edible substance comprises green coffee beans.
    [28]
    28. The method of claim 19, characterized in that the edible substance comprises whole roasted coffee beans.
    [29]
    . 29. The method of claim 19, characterized in that the edible substance comprises one or more of the green tea leaves, partially dehydrated tea leaves and the completely dehydrated tea leaves.
    [30]
    Method according to claim 19, characterized in that the edible substance comprises at least one of green cherry coffee, red cherry coffee, coffee flowers, cherry coffee peel, cherry coffee pulp, cherry coffee stalk, coffee film cherry, cherry coffee mucilage, parchment cherry coffee, cherry coffee exocarp, green coffee beans and cherry coffee mesocarp.
    [31]
    31. The method of claim 19, characterized in that the processing comprises drying or packaging as a liquid extract.
    [32]
    32. The method of claim 31, characterized in that drying comprises at least one between freeze drying, filter mat drying, fluid bed drying, spray drying, thermal evaporation and zeodration.
    [33]
    33. The method of claim 19, further comprising the addition of the edible substance to the extract
    . 6/7. of at least one among a coffee component, a tea component, a cocoa component, a chocolate component, a sweetener component and a flavoring component.
    [34]
    34. The method of claim 19, further comprising the addition of the edible substance to the extract. at least one of a coffee extract, concentrated coffee,. dry coffee, instant coffee, coffee oils, coffee flavors, distillates, flavor powders, flavor oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, wellness components , nutraceuticals, dietary fiber, an omega-3 oil, an omega-6 oil, an omega-9 oil, a flavonoid, lycopene, selenium, a beta-carotene, resveratrol, inulin, beta-glucan, 1-3,1 -6- beta-glucan, barley beta-glucan, barley b-glucan, a plant extract, dry green coffee extract, wet green coffee extract, powdered coffee, roasted coffee, ground and roasted coffee, instant coffee , including ground coffee and an herbal extract.
    [35]
    35. The method of claim 19, further comprising one or more of grinding the edible substance prior to extraction, grinding the extract of the “edible substance after drying, concentrating the edible substance or extract, filtering the edible substance or extract , pre-immersion of the edible substance before extraction and post-immersion of the extract after extraction.
    [36]
    36. Method of preparing a drink, characterized by comprising:
    . 7117. preparing an edible composition according to the method of claim 19; and adding one or more of the other components of the beverage to the edible composition in order to form the beverage. '
    [37]
    37. The method of claim 36, characterized in that: the extraction pressure is at least about 2600 bar.
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    同族专利:
    公开号 | 公开日
    CN104105410A|2014-10-15|
    CL2014001775A1|2014-10-10|
    WO2013103465A1|2013-07-11|
    CA2862815A1|2013-07-11|
    MX2014008301A|2014-08-21|
    SG11201403742UA|2014-07-30|
    EP2800475A4|2015-12-16|
    RU2014132180A|2016-02-27|
    TW201332453A|2013-08-16|
    AU2012363772A1|2014-07-24|
    PE20142100A1|2014-12-24|
    EP2800475A1|2014-11-12|
    JP2015503355A|2015-02-02|
    US20130177672A1|2013-07-11|
    AR089680A1|2014-09-10|
    CO7020905A2|2014-08-11|
    KR20140111304A|2014-09-18|
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    法律状态:
    2020-11-03| B11A| Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing|
    2021-01-19| B11Y| Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette]|
    2021-12-07| B350| Update of information on the portal [chapter 15.35 patent gazette]|
    优先权:
    申请号 | 申请日 | 专利标题
    US13/344,520|US20130177672A1|2012-01-05|2012-01-05|Beverages and extracts with enhancements|
    US13/344,520|2012-01-05|
    PCT/US2012/068040|WO2013103465A1|2012-01-05|2012-12-05|Beverages and extracts with enhancements|
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