30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Heating and cooling apparatus for dispensing hot and cold beverages; electric apparatus for making coffee; electric chocolate makers; electric tea makers; electric coffee machines; electric coffee percolators. Coffee; coffee extracts; artificial coffee; cocoa; chocolate; tea-based beverages; coffee-based beverages; preparations for making beverages [tea based]; preparations for making beverages [coffee based], capsules, filled; Coffee pods, filled.
The present invention relates to a non-dairy creamer composition for use in a beverage, wherein the composition comprises: (a) from 1 to 6 wt. % of one or more naturally-occurring amino acids; (b) from 0.5 to 4 wt. % sodium caseinate; wherein the wt. % is based on the total dry weight of the composition, wherein the composition is free from aspartic acid and glutamic acid.
A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
The present invention relates to a process for manufacturing a coffee product comprising the steps of: a) spraying an aqueous liquid onto a mixture of sugar and roast and ground coffee particles to wet the sugar and roast and ground coffee particles; b) adding one or more beverage ingredient powders to the mixture formed in step a) to attach the one or more beverage ingredients and sugar onto a surface of the roast and ground coffee particles; and c) drying the roast and ground coffee particles to form a coffee product comprising roast and ground coffee particles having one or more beverage ingredient powders and sugar attached on a surface thereof. The present invention also relates to a product obtainable by the above process.
A beverage brewing machine for preparing a coffee beverage from a container filled with an ingredient such as ground coffee, the machine comprising a brewing chamber, which, in use, is filled with the container, a pump, heating means and a control circuit, characterised in that the machine is provided with an input means which is communicatively connected with the control circuit for receiving information about a selected temperature setting from a plurality of mutually different temperature settings for the coffee beverage to be prepared, wherein the control circuit is arranged to control the pump and/or the heating means such that for brewing a beverage, in use, a predetermined first amount of water is pumped towards the container in a first phase, wherein the water which is pumped towards the container in the first phase is regulated towards a temperature which is a function of the received selected temperature setting for the beverage to be prepared.
Method of providing a set of operational instructions for use by a capsule-based single-serve coffee making machine in a single-serve coffee making process, comprising: receiving a taste indication regarding a taste preference of a user; by the machine, automatically detecting a capsule size of a coffee capsule in the machine; automatically determining a coffee making recipe depending on at least the detected capsule size and the received taste indication; and providing a set of operational instructions for use by the machine in the coffee making process, the set of operational instructions depending on the determined coffee making recipe. Further aspects provide a computing device, a coffee making machine, and a method of controlling a coffee making process.
A47J 31/44 - Parts or details of beverage-making apparatus
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
6.
A METHOD FOR PREPARING A COFFEE BEVERAGE FROM A CONTAINER FILLED WITH AN INGREDIENT AND A BEVERAGE BREWING MACHINE FOR PREPARING A COFFEE BEVERAGE FROM A CONTAINER FILLED WITH AN INGREDIENT
A method for preparing a coffee beverage from a container filled with an ingredient using a machine comprising a brewing chamber having an inlet and an outlet, a pump, a fluid connection extending between the pump and the inlet and heating means for heating a fluid, which, in use, is pumped to the inlet of the brewing chamber. The method comprising the steps of: feeding the fluid under pressure by means of the pump and via the fluid connection and the inlet towards and into the container so that the fluid which is heated by the heating means flows through the container and the beverage is formed through interaction between the ingredient and the fluid; collecting the beverage which flows out of the container so that it flows through the outlet. The pumped fluid in a first time interval has a temperature in a first range of 85-98 degrees Celsius and the fluid which is pumped towards the inlet of the brewing chamber in a second time interval has a temperature in a second range of 60-80 degrees Celsius wherein the first time interval precedes the second time interval. Also a machine for carrying out the method is provided.
A method for determining the number of capsules (4) used in a capsule- based single-serve coffee brewing machine (2) having a brewing chamber (8). The method comprises producing flow meter signal data on the basis of flow meter signal values generated by a flow meter (15) after receipt of the activation signal. Flow meter signal data is processed to establish whether the brewing chamber contains a new capsule or, alternatively, does not contain a new capsule, i.e. one of a used capsule and no capsule.
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
8.
A METHOD FOR PREPARING A BEVERAGE SUCH AS COFFEE FROM A CAPSULE FILLED WITH AN INGREDIENT SUCH AS GROUND COFFEE AND A BEVERAGE BREWING MACHINE FOR PREPARING A BEVERAGE FROM A CAPSULE FILLED WITH AN INGREDIENT SUCH AS GROUND COFFEE
A method for preparing a beverage such as coffee from a capsule filled with an ingredient such as ground coffee using a capsule-based single-serve beverage making machine comprising a brewing chamber having an inlet and an outlet, a. The method comprises prewetting the ingredient and letting flow a fluid such as water under pressure through the capsule for brewing the beverage. The pump is of a type which, in use, is operated by a AC-voltage wherein each cycle of the AC voltage causes the pump to make one stroke wherein a predetermined amount of liquid is released by the pump, the AC-voltage having a cycle time T. The method comprises the following steps: (c) feeding a fluid such as water under pressure by means of the pump and via the fluid connection and the inlet towards and into the capsule; (d) interrupting the pump for a time period ts, wherein ts lays in a time-interval of 0.02-0.9 seconds, preferably between 0.4-0.85 seconds, more preferably between 0.6 and 0.8 seconds and wherein ts= n1*T wherein n1 is an integer larger than 1; (e) resuming the operation of the pump for a time tr wherein tr is smaller than ts and tr=n2*T wherein n2 is an integer larger than 0 and smaller than n1; (f) repeating a combination of first step (d) and subsequently step (e) for N times wherein N is an integer larger than 1; and (g) after step (f) continuing the operation of the pump.
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
41 - Education, entertainment, sporting and cultural services
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Promoting public awareness of sustainable agricultural sourcing and production; Business consulting services in the field of sustainable agricultural sourcing Educational services, namely, conducting classes, seminars, conferences, and workshops in the field of sustainable agricultural sourcing, and distribution of course and educational materials in connection therewith Agricultural services, namely, compost spreading
41 - Education, entertainment, sporting and cultural services
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Promoting public awareness of sustainable agricultural sourcing and production; Business consulting services in the field of sustainable agricultural sourcing Educational services, namely, conducting classes, seminars, conferences, and workshops in the field of sustainable agricultural sourcing, and distribution of course and educational materials in connection therewith Agricultural services, namely, compost spreading
11.
A METHOD AND APPARATUS FOR THE PREPARATION OF A BEVERAGE
This disclosure provides a method of determining the brewing parameters for preparing a coffee beverage with a coffee brewing apparatus, comprising: receiving, at a sensing arrangement, a coffee product for brewing a coffee beverage; obtaining, with the sensing arrangement, a characteristic of the coffee product; using the characteristic to determine one or more brewing parameter for the coffee product and brewing a coffee beverage using the one or more brewing parameter.
A23F 5/14 - Treating roasted coffeePreparations produced thereby using additives, e.g. milk or sugarCoating
A23F 5/40 - Further treatment of dried coffee extractPreparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
A47J 31/42 - Beverage-making apparatus with incorporated grinding or roasting means for coffee
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
G01N 21/3563 - Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing solidsPreparation of samples therefor
G01N 21/359 - Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light using near infrared light
The present invention relates to a process for the production of a liquid coffee extract product, the process comprising the steps of: a) subjecting roast and ground coffee to an extraction step to produce a high aromatic coffee extract and a low aromatic coffee extract; and b) combining the low aromatic coffee extract with the high aromatic coffee extract to form a liquid coffee extract product; wherein the method further comprises a step of raising the pH of the low aromatic coffee extract to no more than pH 5.5; and wherein the low aromatic coffee extract is maintained at a temperature of less than 110° C. before step b). The present invention also relates to a liquid coffee extract product comprising 4-O-caffeoyl-muco-γ-quinide in an amount of at least 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or at least 30 mg/kg dry matter of the coffee product after storage in chilled conditions for 6 months.
A beverage preparation system comprises a first exchangeable capsule with a first exit face and a second exchangeable capsule with a second exit face, the second exit face having a larger diameter than the first exit face. The system further comprises an apparatus including an extraction plate having a plurality of relief elements for selectively engaging one of the first and second exit faces, and a fluid dispensing device for supplying an amount of fluid under pressure to a selected one of the exchangeable capsules, so as to press its exit face onto the relief elements, for opening the exit face. The extraction plate and the second exit face are adapted to each other such that a flow resistance of the second exit face when opened is less than a flow resistance of the first exit face when opened.
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A47J 31/06 - Filters or strainers for coffee or tea makers
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
14.
A 2-PLY SEAL FOR PACKAGING AND PACKAGING THEREWITH
A 2-ply seal for packaging, the 2-ply seal comprising two portions of packaging material with an inside surface of one packaging portion sealed flush to an inside surface of a second packaging portion and packaging comprising at least one 2-ply seal defining at least a portion of a perimeter seal to contain one or more items.
B65D 75/20 - Articles or materials wholly enclosed in single sheets or wrapper blanks in sheets or blanks doubled around contents and having their opposed free margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
B65D 75/30 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chocolate-based beverages with milk; chocolate-based
beverages; chocolate powder; cocoa beverages with milk;
cocoa-based beverages; cocoa for use in making beverages;
cocoa mixes; cocoa powder; cocoa preparations for use in
making beverages; instant cocoa powder; prepared cocoa and
cocoa-based beverages; preparations for making beverages
[chocolate based]; preparations for making beverages [cocoa
based]; chocolate syrups for the preparation of chocolate
based beverages.
An autonomous treatment process for a beverage preparation machine and a beverage preparation machine are provided which automatically triggers the beverage preparation machine into a treatment mode dependent upon at least one use parameter or a time schedule, causing deployment of at least one fluid collection trough relative to at least one fluid dispensing outlet to clean the machine and the at least one fluid dispensing outlet.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
This disclosure provides a drink dispensing apparatus, comprising: a nozzle arrangement comprising a plurality of nozzles, wherein at least one of the plurality of nozzles is an outlet nozzle for dispensing a drinkable fluid and wherein at least one of the plurality of nozzles is a cleaning return nozzle; and, a cleaning chamber housing repeatably movable between a stowed position and a deployed position for cleaning the nozzle arrangement, the cleaning chamber housing comprising an internal cavity in which the plurality of nozzles are sealably received when in the deployed position.
A beverage capsule (101), a method of lidding a beverage capsule (101) and a sealing head (115) are disclosed. A capsule body and a lid (110) of the beverage capsule (101) together define an internal volume for containing beverage ingredients. A peripheral flange (105) of the capsule body comprises or consists of a thermoplastic polymer, the peripheral flange prior to sealing with the lid having a flat receiving surface (106). The lid (110) also comprises a thermoplastic polymer. The lid (110) is sealed to the peripheral flange (105) to form a first peripheral seal able to withstand pressurisation of the internal volume during use. The first peripheral seal comprises a weld between the thermoplastic polymer of the capsule body and the thermoplastic polymer of the lid (110). A face of the peripheral flange (105) in contact with the lid (110) comprises a recess formed into the flat receiving surface (106) and the lid (110) is sealed to the peripheral flange (105) within the recess.
This disclosure provides a connector for manually connecting a dispensable fluid to a fluid dispensing apparatus, the connector comprising: a cleaning fluid inlet; a dispensable fluid inlet; and, an outlet, wherein the cleaning fluid inlet is in fluid communication with the outlet via a cleaning fluid flow path, and wherein the dispensable fluid inlet is in fluid communication with the outlet via a dispensable fluid flow path. Also disclosed is a fluid dispensing apparatus, such as a coffee dispensing apparatus, comprising the connector.
The present invention relates to a non-fat creamer powder comprising: 5 to 15 wt % of hydrothermally treated long chain fibre inulin having a chain length of from 14 to 60; 5 to 20 wt % micellar casein, and the balance comprising one or more sweetening and/or bulking agents.
This disclosure provides a mixing apparatus for mixing a powder and a fluid for use in a drink dispensing machine, the mixing apparatus comprising: a mixing chamber, wherein the mixing chamber comprises: a powder inlet; a cleaning fluid drain; a fluid inlet and a mixing chamber outlet for an outflow of mixed powder.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Electric apparatus for the preparations of hot and cold
beverages; electric apparatus for making coffee and tea,
electric coffee machines, electric coffee percolators. Coffee, also coffee in filter packing, coffee extracts,
instant coffee; mixtures of coffee and coffee substitutes;
mixtures of coffee, coffee milk and coffee substitutes;
mixtures of coffee, cereals and spices with addition of
fruits, to be used as coffee substitutes; tea, tea extracts,
tea substitutes; cocoa, chocolate and chocolate extracts in
powder, granulated or liquid form; spices and herbs for the
preparation (making) of beverages; mixtures of spices and
herbs for the preparation (making) of beverages; spice
dominated mixtures with addition of dried fruits for the
preparation (making) of beverages; non-medicated infusions.
This invention provides for an agglomerated beverage ingredient powder comprising a median particle size (D50) of between 200 and 1000 microns and a density of between 250 and 950 g/l.
A23P 10/22 - Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
A23P 10/40 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
A23P 10/47 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
A23P 20/15 - Apparatus or processes for coating with liquid or semi-liquid products
A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
30 - Basic staples, tea, coffee, baked goods and confectionery
11 - Environmental control apparatus
Goods & Services
Coffee, also coffee in filter packing, coffee extracts, instant coffee; mixtures of coffee and coffee substitutes; mixtures of coffee, coffee milk and coffee substitutes; mixtures of coffee, cereals and spices with addition of fruits, to be used as coffee substitutes; tea, tea extracts, tea substitutes; cocoa, chocolate and chocolate extracts in powder, granulated or liquid form; spices and herbs for the preparation (making) of beverages; mixtures of spices and herbs for the preparation (making) of beverages; spice dominated mixtures with addition of dried fruits for the preparation (making) of beverages; non-medicated infusions. Electric apparatus for the preparations of hot and cold beverages; electric apparatus for making coffee and tea, electric coffee machines, electric coffee percolators.
25.
A METHOD FOR THE MANUFACTURE OF A FOAMING COFFEE POWDER AND COFFEE POWDER RESULTING THEREFROM
The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40 wt % to 55 wt % solids: (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s−1 in a single pass having a residency time of at least 1 second, (c) cooling the foamed coffee extract to below −40° C. without shear, or with low shear, to form a frozen coffee extract, (d) grinding the frozen coffee extract to a powder; and (c) drying the powder, wherein the step (c) of cooling the foamed coffee extract to below −40° C.
The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40 wt % to 55 wt % solids: (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s−1 in a single pass having a residency time of at least 1 second, (c) cooling the foamed coffee extract to below −40° C. without shear, or with low shear, to form a frozen coffee extract, (d) grinding the frozen coffee extract to a powder; and (c) drying the powder, wherein the step (c) of cooling the foamed coffee extract to below −40° C.
comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below −40° C., wherein the first temperature is 1° C. above a freezing point of the foamed coffee extract and wherein the second temperature is 3° C. below the freezing point, wherein step (ii) has a duration of from 30 minutes to 5 hours, preferably 1 to 4 hours, and wherein the foamed coffee extract obtained in step (b) is maintained at a pressure of less than 2 bar until the frozen coffee extract is formed in step (c).
30 - Basic staples, tea, coffee, baked goods and confectionery
11 - Environmental control apparatus
Goods & Services
Coffee, coffee packed in filters, coffee extracts, instant coffee, coffee substitutes; blends of coffee and coffee substitutes; mixes of coffee, powdered milk and coffee substitutes; coffee containing cereals, fruits and spices, as coffee substitutes; cocoa, chocolate and chocolate extract in powdered, granular or liquid form Refrigerated and hot beverage dispensing units; electric tea and coffee makers
27.
APPARATUS AND METHOD FOR PREPARATION OF A BEVERAGE
A beverage preparation machine (100) comprising: a brew head (101) for receiving in use a cartridge (200), the cartridge (200) being of a type that comprises one or more beverage ingredients and has a code (201) associated with the cartridge (200) for determining a standard set of brewing parameters; a code reader (104); an activation element (102); and a controller (103) configured to control operation of the beverage preparation machine to prepare a beverage from the one or more beverage ingredients of the cartridge (200) in response to actuation of the activation element (102); the controller (103) being configured to receive a user selection to prepare the beverage using at least a first operating mode or a second operating mode; in the first operating mode the beverage is prepared using the standard set of brewing parameters obtained at least in part from reading the code (201) associated with the cartridge (200) received in the brew head; and in the second operating mode the beverage is prepared using a modified set of brewing parameters based on, but modified compared to, the standard set of brewing parameters obtained at least in part from reading the code (201) associated with the cartridge (200) received in the brew head; wherein the activation element (102) comprises a single manually actuatable pushbutton, switch and/or button; and the controller (103) and the activation element (102) are configured to permit user selection of the first operating mode by a first type of actuation of the activation element (102) and the second operating mode by a second type of actuation of the activation element (102).
30 - Basic staples, tea, coffee, baked goods and confectionery
11 - Environmental control apparatus
Goods & Services
Coffee, also coffee packed in filters, coffee extracts, instant coffee, coffee substitutes; coffee and coffee substitute blends; mixes of coffee, powdered milk and coffee substitutes; coffee containing cereals, fruits and spices, as coffee substitutes; tea, tea extracts, tea substitutes; cocoa, chocolate and chocolate extract in powdered, granular or liquid form, all these goods being used for the preparation of drinks; sugar; the other classes remain unchanged Apparatus for preparing and dispensing hot and cold beverages; tea and coffee making machines and apparatus
The invention provides a process of roasting whole coffee beans comprising a roasting stage starting at a temperature of the beans of around 200° C., characterised in that the process comprises the step of heating said whole coffee beans such that the temperature of said beans rises from a temperature of around 200 to around 230° C. at a rate of at least around 25° C./minute.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Electric apparatus for the preparations of hot and cold beverages; electric apparatus for making coffee and tea, electric coffee machines, electric coffee percolators. Coffee, also coffee in filter packing, coffee extracts, instant coffee; mixtures of coffee and coffee substitutes; mixtures of coffee, coffee milk and coffee substitutes; mixtures of coffee, cereals and spices with addition of fruits, to be used as coffee substitutes; tea, tea extracts, tea substitutes; spices and herbs for the preparation (making) of beverages; mixtures of spices and herbs for the preparation (making) of beverages; spice dominated mixtures with addition of dried fruits for the preparation (making) of beverages; non medicated infusions.
The invention provides a method of protecting food or beverage material aroma compounds comprising the steps of separating food or beverage material aroma compounds from a food or beverage material, protecting the separated aroma compounds with a protecting group, and storing said protected aroma compounds.
Automatic machines for preparing and dispensing hot and cold drinks; Automatic coffee and tea vending machines. Electric apparatus for preparing hot and cold drinks, coffee and tea making machines and apparatus.
33.
PACKAGING CARTON AND A METHOD AND BLANK FOR FORMING THE SAME
A re-closable packaging carton is configured to store at least a first row and a second row of goods, such as individually wrapped tea bags. The re-closable packaging carton comprises a hollow body and a lid. The lid comprises a pivot line and a fold line. The fold line defines a first opening section at the front of the lid and a second opening section at the rear of the lid. The lid can be selectively opened to a first configuration and a second configuration. In the first configuration the lid is folded about the fold line such that the first opening section is open and goods in a first row can be removed; and in the second configuration the lid is folded about the pivot line such that both the first opening section and the second opening section are open, and goods in the second row can be removed.
Electronic apparatus for preparing hot and cold beverages; electric apparatus for making coffee and tea, electric coffee machines, electric coffee percolators, electric coffeepots.
35.
DEVICE FOR COOLING AND STERILISING WATER FOR DISPENSING COLD BEVERAGES
A beverage preparation device (1) comprising: a cold fluid circuit (2) comprising: a fluid inlet (3), a UV fluid treatment device (4), a chiller (6), and a fluid flow path (7) from the fluid inlet, through the UV fluid treatment device (4), and through the chiller (6). The cold fluid circuit (2) also comprises: a fluid outlet (9), a fluid return flow path (12) configured for connecting to the fluid flow path to return chilled fluid to the fluid flow path and, a valve assembly (11) operable in a first condition to direct the fluid to the fluid outlet (9) and a second condition to recirculate the fluid through the fluid flow path (7).
FF luid dispensing device 1 comprising: a valve 2 comprising a tubular UV-C penetrable outer body 3 and an inner body 10 located concentrically within the outer body, wherein at least part of the inner body is configured within the outer body to move between an open configuration, in which fluid can flow between the two bodies, and a closed configuration comprising a closed configuration region where fluid flow is substantially prevented; a UV-C light emitter 24 configured to emit UV-C light through at least part of the outer body in the closed configuration region; and a fluid source connector 11.
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Coffee; Instant coffee; Coffee substitutes; Coffee extracts; Decaffeinated coffee; Coffee capsules, filled; Coffee pods, filled; Iced coffee; Coffee-based beverages; Coffee beverages containing milk, milk powder, coffee substitutes, cocoa, chocolate, cereals, fruits, sugar, herbs or spices or a combination of these products; Tea; Instant tea; Tea substitutes; Tea extracts; Infusions; Iced tea; Tea-based beverages; Herbal infusions, other than for medicinal use; Mixtures consisting of tea, herbs, fruits, spices or flavourings or a combination of these products for the preparation (making) of beverages, other than for medicinal use; Cocoa; Cocoa-based beverages; Chocolate; Chocolate-based beverages; Chocolate extracts in powder, granulated or liquid form. Consultancy services relating to sustainable coffee and tea sourcing. Agricultural services relating to sustainable coffee and tea sourcing and farming; Consultancy services relating to sustainable coffee and tea farming.
The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises a non-dairy creamer and at least one soluble dietary fibre and wherein the filling comprises less than 15 wt.% sugars by weight of the filling. The present invention also relates to a process for preparing an edible bead, the process comprising the steps of: a) preparing a first solution comprising a metal salt, a non-dairy creamer and at least one soluble dietary fibre; b) preparing a second solution comprising at least one polysaccharide; and c) contacting the first solution with the second solution to form a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane.
A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 2/395 - Dry compositions in a particular shape or form
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23P 10/30 - Encapsulation of particles, e.g. foodstuff additives
The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises coffee and at least one soluble dietary fibre and wherein the filling comprises less than 15 wt.% sugars by weight of the filling. The present invention also relates to a process for preparing an edible bead, the process comprising the steps of: a) preparing a first solution comprising a metal salt and at least one soluble dietary fibre; b) preparing a second solution comprising at least one polysaccharide; and c) contacting the first solution with the second solution to form a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane.
A23L 2/395 - Dry compositions in a particular shape or form
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises a tea extract and at least one soluble dietary fibre and wherein the filling comprises less than 15 wt.% sugars by weight of the filling. The present invention also relates to a process for preparing an edible bead, the process comprising the steps of: a) preparing a first solution comprising a metal salt, a tea extract and at least one soluble dietary fibre; b) preparing a second solution comprising at least one polysaccharide; and c) contacting the first solution with the second solution to form a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane.
A23F 3/30 - Further treatment of dried tea extractPreparations produced thereby, e.g. instant tea
A23L 2/395 - Dry compositions in a particular shape or form
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23P 10/30 - Encapsulation of particles, e.g. foodstuff additives
The present invention relates to a process for manufacturing a coffee product comprising the steps of: a) spraying a liquid instant coffee onto roast and ground coffee particles to coat the roast and ground coffee particles with instant coffee; b) mixing the mixture formed in step a); c) densifying the coated roast and ground coffee particles; and d) drying the coated roast and ground coffee particles to form a coffee product comprising roast and ground coffee particles coated with instant coffee. The present invention also relates to a coffee product comprising roast and ground coffee particles coated with instant coffee.
The present invention relates to a process for manufacturing a coffee product comprising the steps of: a) spraying a liquid instant coffee onto a dry mixture comprising roast and ground coffee particles and solid instant coffee particles to coat the roast and ground coffee particles with instant coffee; b) mixing the mixture formed in step a); and c) drying the coated roast and ground coffee particles to form a coffee product comprising roast and ground coffee particles coated with instant coffee particles. The present invention also relates to a coffee product comprising roast and ground coffee particles coated with instant coffee particles.
The present invention relates to a coffee product comprising roast and ground coffee particles coated with one or more beverage ingredient powders and a sugar. The present invention also relates to a process for manufacturing a coffee product comprising the steps of: a) spraying a sugar solution onto a dry mixture comprising roast and ground coffee particles and one or more beverage ingredient powders to coat the roast and ground coffee particles with one or more beverage ingredient powders and a sugar. b) mixing the mixture formed in step a); and c) drying the coated roast and ground coffee particles to form a coffee product comprising roast and ground coffee particles coated with one or more beverage ingredient powders and a sugar.
30 - Basic staples, tea, coffee, baked goods and confectionery
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Coffee; instant coffee; coffee substitutes; coffee extracts;
decaffeinated coffee; coffee capsules, filled; coffee pods,
filled; iced coffee; coffee-based beverages; coffee
beverages containing milk, milk powder, coffee substitutes,
cocoa, chocolate, cereals, fruits, sugar, herbs or spices or
a combination of these products; tea; instant tea; tea
substitutes; tea extracts; infusions; iced tea; tea-based
beverages; herbal infusions, other than for medicinal use;
mixtures consisting of tea, herbs, fruits, spices or
flavourings or a combination of these products for the
preparation (making) of beverages, other than for medicinal
use, cocoa; cocoa-based beverages; chocolate;
chocolate-based beverages; chocolate extracts in powder,
granulated or liquid form. Agricultural services relating to sustainable coffee and tea
sourcing and farming; consultancy services relating to
sustainable coffee and tea sourcing and farming.
The invention provides a process of roasting whole coffee beans comprising a roasting stage starting at a temperature of the beans of around 80° C., characterised in that the process comprises the step of heating said whole coffee beans such that the temperature of said beans rises from between around 80° C. to around 170° C. at a rate of around 5 to around 18° C./minute.
An apparatus for making a beverage pad having an amount of extractable or soluble beverage preparation product as a compacted puck enclosed between two sheets of filtering material comprises dosing means arranged for supply of a dose of extractable or soluble beverage preparation product to a puck forming device of the apparatus and further comprises a packaging device arranged to package a compacted puck received from the puck forming device between two sheets of filtering material to form the beverage pad. The puck forming device comprises a cylindrical rotating drum with an outer side surface having recesses for receiving in each recess a dose of extractable or soluble beverage preparation product. A bottom wall of each recess is formed by a movable piston arranged to move with respect to the outer side surface of the drum to vary a height of the recess in relation to an angular position of the recess on the circular circumference of the drum. The puck forming device further comprises a compression body adjacent to the rotating drum arranged to provide a counter surface to compress a dose of extractable or soluble beverage preparation product against. The compression body comprises drive means arranged to drive the counter surface moving along a circumferential part of the outer side surface of the rotating drum with a velocity corresponding to a velocity of the outer side surface of the rotating drum.
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
B65B 9/04 - Enclosing successive articles, or quantities of material, between opposed webs one or both webs being formed with pockets for the reception of the articles, or of the quantities of material
B65B 29/02 - Packaging of substances, e.g. tea, which are intended to be infused in the package
A beverage pad (100) for use in a beverage preparation machine for preparing a beverage comprises an amount of extractable and/or soluble beverage preparation product in a compacted puck (130) enclosed between two sheets of filtering material (110, 120) sealed to each other at a periphery edge of the pad. A first sheet of the two sheets has a bottom portion, side portion and a first edge portion. A second sheet of the two sheets comprises a central portion and a second edge portion. The edge portions of the sheets are sealed to each other forming the periphery edge of the pad. The side portion, bottom portion and central portion define a space holding the compacted puck (130) of extractable and/or soluble beverage preparation product which has a uniform thickness. The bottom portion and central portion are at least substantially flat and parallel to each other on opposite sides of the compacted puck, and the side portion extends perpendicular from the bottom portion around the compacted puck (130) to the periphery edge.
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A47J 31/06 - Filters or strainers for coffee or tea makers
43 - Food and drink services, temporary accommodation
Goods & Services
Retail services in relation to food and drinks; retail services via catalogues related to foodstuffs and non-alcoholic drinks; online retail services relating to food and drinks; Presentation of goods on communication media, for retail purposes; retail services relating to carry out foods and beverages. cafe, cafeteria, coffee bar, coffee shop, coffee house, take out restaurant; take out restaurant services; catering services; coffee supply services for offices.
The present invention provides a method of obtaining an instant coffee product, the method comprising: performing a first aqueous extraction by contacting roast and ground coffee beans with a soft water at a temperature of up to 140° C. to obtain a first coffee extract and partially spent coffee beans; and performing a second aqueous extraction by contacting the partially spent coffee beans with a hard water at a temperature of from 175 to 205° C. to obtain a second coffee extract and spent coffee beans; combining the first and second coffee extracts to form a combined extract; and concentrating and optionally drying the combined extract to form the coffee product.
The present invention provides a method of reducing acrylamide in an aqueous coffee extract, the method comprising: contacting an acrylamide-containing aqueous coffee extract with spent coffee grounds at a temperature of 70 to 120° C. for at least 30 minutes to form an acrylamide-depleted coffee extract.
A capsule containing a substance for the preparation of a beverage has an aluminum capsule body and a cover sheet hermetically closing off the capsule. The capsule body has a flange with a deformable sealing ring portion with an inner wall portion extending from and contiguous with an inner base portion of the flange, an outer wall portion extending from and contiguous with an outer base portion of the flange and a bridge portion interconnecting the inner wall portion and the outer wall portion. The bridge portion is located axially spaced from the base portions of the flange. In radial cross-sectional view, a top of the bridge portion axially most remote from the base portions of the flange is flat or has a center plane curved with a radius of curvature larger than two times a wall thickness of the top of the bridge portion.
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A beverage preparation machine has a cooling module (70) for cooling a liquid beverage ingredient. The module comprises a heat exchanger (72) having a liquid conduit (74) and a thermal energy accumulator (80) comprising a phase change material (PCM) (82) thermally coupled to the heat exchanger. A heat pump (78) is thermally coupled to the heat exchanger discretely from the thermal energy accumulator so as to extract thermal energy from a liquid flowing through the liquid conduit in preference over the PCM. More than one thermal energy accumulator (80) may be coupled to the heat exchanger. The beverage preparation machine may have a flow-through heater for heating a liquid beverage ingredient.
A froth wand or froth wand attachment comprising an elongate steam wand portion having a steam inlet at a first end, at least one steam outlet at a second end thereof and a steam channel connecting the steam inlet with the at least one steam outlet, and a spoon bowl at a distal end of the elongate steam wand portion, the spoon bowl including at least one lip portion wherein the at least one steam outlet is located adjacent to the at least one lip portion, and close to the at least one lip portion so that steam exiting the at least one steam outlet impinges on the at least one lip portion and is deflected substantially horizontally into surrounding milk/beverage.
This disclosure provides a beverage preparation apparatus, comprising: a first fluid delivery line (2); a second fluid delivery line (4); a fluid outlet nozzle (440) which is movable between a stowed position and an operational position and configured to receive fluid from at least the second delivery line (4) when in the operational position; and, a valve arrangement (1) having a valve member (6) movable between a first position in which the first fluid delivery line (2) is open and the second fluid delivery line (4) is shut-off, and a second position in which the first fluid delivery line (2) is shut-off and the second fluid delivery line (4) is open, wherein the valve member (6) is mechanically coupled to the fluid outlet nozzle (440) such that moving the fluid outlet nozzle (440) between the stowed and operational position shifts the valve member (6) between the first and second positions and returning the fluid outlet nozzle (440) to the stowed position shifts the valve member (6) from the second position to the first position.
A47J 31/44 - Parts or details of beverage-making apparatus
A47J 31/46 - Dispensing spouts, pumps, drain valves or like liquid transporting devices
A61M 39/28 - Clamping means for squeezing flexible tubes, e.g. roller clamps
F16K 7/06 - Diaphragm cut-off apparatus, e.g. with a member deformed, but not moved bodily, to close the passage with tubular diaphragm constrictable by external radial force by means of a screw-spindle, cam, or other mechanical means
F16K 11/16 - Multiple-way valves, e.g. mixing valvesPipe fittings incorporating such valvesArrangement of valves and flow lines specially adapted for mixing fluid with two or more closure members not moving as a unit operated by one actuating member, e.g. a handle which only slides, or only turns, or only swings in one plane
F16K 31/56 - Mechanical actuating means without stable intermediate position, e.g. with snap action
57.
A METHOD FOR THE MANUFACTURE OF AN INSTANT COFFEE POWDER
The present invention relates to a method for the manufacture of an instant coffee powder, the method comprising: (i) providing an aqueous coffee extract; (ii) providing roasted coffee; (iii) holding the roasted coffee in a substantially oxygen-free treatment-chamber at a temperature of from 70 to 120eC for at least 30 minutes to form acrylam ide-depleted roasted coffee; and (iv) drying the aqueous coffee extract to form a soluble coffee powder; wherein, either: a) the roasted coffee provided in step (ii) is a roasted coffee powder, whereby step (iii) provides an acrylamide-depleted roasted coffee powder; or b) the method further comprises a step of grinding the acrylamide-depleted roasted coffee obtained in step (iii) to form an acrylamide-depleted roasted coffee powder; and, wherein, the method further comprises: (v) adding the acrylamide-depleted roasted coffee powder to the aqueous coffee extract before the drying step (iv), or adding the acrylamide-depleted roasted coffee powder to the soluble coffee powder obtained in step (iv), to thereby form an instant coffee powder comprising soluble coffee and from 1wt% to 20wt% roast and ground coffee, by weight of the instant coffee powder.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Coffee; Instant coffee; Coffee substitutes; Coffee extracts; Decaffeinated coffee; Coffee capsules, filled; Coffee pods, filled; Iced coffee; Coffee-based beverages; Coffee beverages containing milk, milk powder, coffee substitutes, cocoa, chocolate, cereals, fruits, sugar, herbs or spices or a combination of these products; Tea; Instant tea; Tea substitutes; Tea extracts; Infusions; Iced tea; Tea-based beverages; Herbal infusions, other than for medicinal use; Mixtures consisting of tea, herbs, fruits, spices or flavourings or a combination of these products for the preparation (making) of beverages, other than for medicinal use; Cocoa; Cocoa-based beverages; Chocolate; Chocolate-based beverages; Chocolate extracts in powder, granulated or liquid form; Cookies; Biscuits; Cakes; Pastry; Chocolate confectionery; Sugar; Edible ices.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Electric tea and coffee makers; Electric apparatus for preparing hot and cold beverages; Electric coffee roasters; Electric coffee brewers. Coffee; Instant coffee; Coffee substitutes; Coffee extracts; Decaffeinated coffee; Coffee capsules, filled; Coffee pods, filled; Iced coffee; Coffee-based beverages; Coffee beverages containing milk, milk powder, coffee substitutes, cocoa, chocolate, cereals, fruits, sugar, herbs or spices or a combination of these products; Tea; Instant tea; Tea substitutes; Tea extracts; Infusions; Iced tea; Tea-based beverages; Herbal infusions, other than for medicinal use; Mixtures consisting of tea, herbs, fruits, spices or flavourings or a combination of these products for the preparation (making) of beverages, other than for medicinal use; Cocoa; Cocoa-based beverages; Chocolate; Chocolate-based beverages; Chocolate extracts in powder, granulated or liquid form; Cookies; Biscuits; Cakes; Pastry; Chocolate confectionery; Sugar; Edible ices.
A capsule for preparing a beverage comprises a substantially rigid capsule body with a circumferential wall and a base wall that border an inner space filed with a beverage ingredient. An open filling side of the capsule at an end of the circumferential wall opposite the base wall is covered with a lid of fluid tight material. The lid is provided with a preformed outlet opening suitable for draining the prepared beverage from the inner space when the capsule is used in a beverage preparation device. The outlet opening is fluid tightly closed by a removable cover element extending over at least part of the lid.
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
The present invention relates to a method of producing a coffee powder, the method comprising: a) providing an aqueous coffee extract comprising from 30 to 55 wt % soluble coffee solids and from 1 to 10 wt % oil, wherein the aqueous coffee extract consists of water and coffee-derived components; b) subjecting the aqueous coffee extract to a two stage homogenisation process, wherein the first stage is conducted at 200 to 1000 Bar and the second stage is conducted at 10 to 100 Bar, to provide a homogenised coffee extract; c) spray-drying the homogenised coffee extract.
A nozzle 20 has a fluid flow passage 26 which defines a fluid flow path from an inlet 5 end of said passage towards an outlet end of said passage. A restrictor 29a is movable under the control of an actuation system 27 relative to the passage to vary the minimum cross-sectional area of the fluid flow path through the passage. The restrictor 29 is moved to project into the passage to provide a restricted opening in the passage or removed from the passage to allow an unrestricted flow through the 10 passage. The nozzle 20 is particularly suitable for use in a beverage preparation machine to generate microfoam in a beverage. When the restrictor 29 is retracted from the passage 29, the passage and the restrictor can be cleaned by flushing the nozzle. The restrictor 29 may be a pin-like member aligned with the passage and moveable parallel to the axis of the passage.
This disclosure provides a method of determining the brewing parameters for preparing a coffee beverage with a coffee brewing apparatus, comprising: receiving, at a sensing arrangement, a coffee product for brewing a coffee beverage; obtaining, with the sensing arrangement, a characteristic of the coffee product; using the characteristic to determine one or more brewing parameter for the coffee product and brewing a coffee beverage using the one or more brewing parameter.
A47J 31/42 - Beverage-making apparatus with incorporated grinding or roasting means for coffee
A23F 5/14 - Treating roasted coffeePreparations produced thereby using additives, e.g. milk or sugarCoating
A47J 31/44 - Parts or details of beverage-making apparatus
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
G01N 21/3563 - Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing solidsPreparation of samples therefor
G01N 21/359 - Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light using near infrared light
The present invention relates to a process for the production of a liquid coffee extract product, the process comprising the steps of: a) subjecting roast and ground coffee to an extraction step to produce a high aromatic coffee extract and a low aromatic coffee extract; and b) combining the low aromatic coffee extract with the high aromatic coffee extract to form a liquid coffee extract product; wherein the method further comprises a step of raising the pH of the low aromatic coffee extract to no more than pH 5.5; and wherein the low aromatic coffee extract is maintained at a temperature of less than 110°C before step b). The present invention also relates to a liquid coffee extract product comprising 4-O-caffeoyl-muco-γ-quinide in an amount of at least 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or at least 30 mg/kg dry matter of the coffee product after storage in chilled conditions for 6 months.
The present invention relates to a process for the production of a liquid coffee extract product, the process comprising the steps of: a) subjecting roast and ground coffee to an extraction step to produce a high aromatic coffee extract and a low aromatic coffee extract; and b) combining the low aromatic coffee extract with the high aromatic coffee extract to form a liquid coffee extract product; wherein the method further comprises a step of raising the pH of the low aromatic coffee extract to no more than pH 5.5; and wherein the low aromatic coffee extract is maintained at a temperature of less than 110°C before step b). The present invention also relates to a liquid coffee extract product comprising 4-O-caffeoyl-muco-?-quinide in an amount of at least 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or at least 30 mg/kg dry matter of the coffee product after storage in chilled conditions for 6 months.
A beverage capsule (101), a method of lidding a beverage capsule (101) and a sealing head (115) are disclosed. A capsule body and a lid (110) of the beverage capsule (101) together define an internal volume for containing beverage ingredients. A peripheral flange (105) of the capsule body comprises or consists of a thermoplastic polymer, the peripheral flange prior to sealing with the lid having a flat receiving surface (106). The lid (110) also comprises a thermoplastic polymer. The lid (110) is sealed to the peripheral flange (105) to form a first peripheral seal able to withstand pressurisation of the internal volume during use. The first peripheral seal comprises a weld between the thermoplastic polymer of the capsule body and the thermoplastic polymer of the lid (110). A face of the peripheral flange (105) in contact with the lid (110) comprises a recess formed into the flat receiving surface (106) and the lid (110) is sealed to the peripheral flange (105) within the recess.
B29C 65/18 - Joining of preformed partsApparatus therefor by heating, with or without pressure using heated tool
B29C 65/00 - Joining of preformed partsApparatus therefor
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
B65D 77/20 - Container closures formed after filling by applying separate lids or covers
B29L 31/56 - Stoppers or lids for bottles, jars, or the like
This disclosure provides a drink dispensing apparatus, comprising: a nozzle arrangement comprising a plurality of nozzles, wherein at least one of the plurality of nozzles is an outlet nozzle for dispensing a drinkable fluid and wherein at least one of the plurality of nozzles is a cleaning return nozzle; and, a cleaning chamber housing repeatably movable between a stowed position and a deployed position for cleaning the nozzle arrangement, the cleaning chamber housing comprising an internal cavity in which the plurality of nozzles are sealably received when in the deployed position.
This disclosure provides a mixing apparatus for mixing a powder and a fluid for use in a drink dispensing machine, the mixing apparatus comprising: a mixing chamber, wherein the mixing chamber comprises: a powder inlet; a cleaning fluid drain; a fluid inlet and a mixing chamber outlet for an outflow of mixed powder.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
This disclosure provides a connector for manually connecting a dispensable fluid to a fluid dispensing apparatus, the connector comprising: a cleaning fluid inlet; a dispensable fluid inlet; and, an outlet, wherein the cleaning fluid inlet is in fluid communication with the outlet via a cleaning fluid flow path, and wherein the dispensable fluid inlet is in fluid communication with the outlet via a dispensable fluid flow path. Also disclosed is a fluid dispensing apparatus, such as a coffee dispensing apparatus, comprising the connector.
The present invention relates to a non-fat creamer powder comprising: 5 to 15wt% of hydrothermally treated long chain fibre inulin having a chain length of from 14 to 60; 5 to 20wt% micellar casein, and the balance comprising one or more sweetening and/or bulking agents.
A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
A23F 5/40 - Further treatment of dried coffee extractPreparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
71.
A NON-FAT CREAMER POWDER, AND A METHOD OF MAKING THE SAME
The present invention relates to a non-fat creamer powder comprising: 5 to 15wt% of hydrothermally treated long chain fibre inulin having a chain length of from 14 to 60; 5 to 20wt% micellar casein, and the balance comprising one or more sweetening and/or bulking agents.
A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
A23F 5/40 - Further treatment of dried coffee extractPreparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23P 10/40 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
This disclosure provides a mixing apparatus for mixing a powder and a fluid for use in a drink dispensing machine, the mixing apparatus comprising: a mixing chamber, wherein the mixing chamber comprises: a powder inlet; a cleaning fluid drain; a fluid inlet and a mixing chamber outlet for an outflow of mixed powder.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
This disclosure provides a connector for manually connecting a dispensable fluid to a fluid dispensing apparatus, the connector comprising: a cleaning fluid inlet; a dispensable fluid inlet; and, an outlet, wherein the cleaning fluid inlet is in fluid communication with the outlet via a cleaning fluid flow path, and wherein the dispensable fluid inlet is in fluid communication with the outlet via a dispensable fluid flow path. Also disclosed is a fluid dispensing apparatus, such as a coffee dispensing apparatus, comprising the connector.
This disclosure provides a drink dispensing apparatus, comprising: a nozzle arrangement comprising a plurality of nozzles, wherein at least one of the plurality of nozzles is an outlet nozzle for dispensing a drinkable fluid and wherein at least one of the plurality of nozzles is a cleaning return nozzle; and, a cleaning chamber housing repeatably movable between a stowed position and a deployed position for cleaning the nozzle arrangement, the cleaning chamber housing comprising an internal cavity in which the plurality of nozzles are sealably received when in the deployed position.
Capsule containing a substance for the preparation of a potable beverage, the capsule having an aluminum capsule body having a side wall and an outwardly extending flange and a sealing member at the outwardly extending flange for providing a fluid sealing contact with an enclosing member of a beverage preparation device. The beverage preparation device comprises an annular element having a free contact end which may be provided with a plurality of radially extending open grooves. The sealing member is integral with the outwardly extending flange and comprises a projection. The sealing member comprises a single annular projection comprising a projection top projecting from an inner projection foot radially outside of a flat inner flange portion extending between the capsule body side wall and the projection and an outer projection foot radially inside of a flat outer flange portion extending between the projection and the curled outer edge. The flat outer flange portion is axially spaced from the flat inner flange portion towards the bottom of the capsule body or the flat outer flange portion and the flat inner flange portion are in line the flat outer flange portion and the flat inner flange portion are in line and a radially outer wall of said projection is oriented transverse to the flat outer flange portion.
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
A23F 5/26 - Extraction of water soluble constituents
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
The present invention relates to a composition for forming a beverage, the composition comprising a mixture of powder ingredients, the ingredients comprising: i) soluble coffee; ii) a non-protein creamer; and iii) a plant-based powder selected from one or more of oat powder, coconut powder, soy powder and almond powder; wherein a ratio by weight of the non-protein creamer powder to plant-based powder is at least 1:3.
Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23C 19/082 - Adding substances to the curd before or during meltingMelting salts
Apparatus and methods of cleaning a sealing head (23) of a capsule filling line, comprising operating an ablation unit (10) to irradiate the sealing head (23) to ablate a residue off the sealing head (23).
B65B 29/02 - Packaging of substances, e.g. tea, which are intended to be infused in the package
B08B 7/00 - Cleaning by methods not provided for in a single other subclass or a single group in this subclass
B23K 26/08 - Devices involving relative movement between laser beam and workpiece
B23K 26/16 - Removal of by-products, e.g. particles or vapours produced during treatment of a workpiece
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
B65B 1/04 - Methods of, or means for, filling the material into the containers or receptacles
B65B 7/16 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons
B65B 51/10 - Applying or generating heat or pressure or combinations thereof
B29C 65/00 - Joining of preformed partsApparatus therefor
B29C 65/20 - Joining of preformed partsApparatus therefor by heating, with or without pressure using heated tool with direct contact, e.g. using "mirror"
B29C 65/76 - Making non-permanent or releasable joints
An insert for a flow wrapped packaging assembly has a bottom wall (18) and a peripheral wall (20) extending from said bottom wall to define an interior volume (21) for containing product (14). The insert has a tongue (20) at a top end of the peripheral wall which is movable between a closed position in which it at least partially closes the interior volume at the top end of the insert and an open position in which it does not impede access to the interior volume. The insert (12) can be top-filled when upright with the tongue open and then moved to a horizontal orientation for flow wrapping using a HFFS process with the tongue closed to prevent the contents spilling out. The insert is particularly suitable for enabling a plurality of disc-shape products, such as beverage pads, to be flow wrapped using HFFS processes.
B65D 77/00 - Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
B65B 11/10 - Wrapping articles, or quantities of material, by conveying wrapper and contents in defined paths in a single straight path to fold the wrappers in tubular form about contents
B65D 77/22 - Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags Details
B65B 5/06 - Packaging groups of articles, the groups being treated as single articles
B65B 35/50 - Stacking one article, or group of articles, upon another before packaging
B65D 5/02 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding or erecting a single blank to form a tubular body with or without subsequent folding operations, or the addition of separate elements, to close the ends of the body
B65D 5/18 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding a single blank to U-shape to form the base of the container and opposite sides of the body portion, the remaining sides being formed primarily by extensions of one or more of these opposite sides, e.g. flaps hinged thereto
80.
A PROCESS TO PREPARE A LIQUID COFFEE CONCENTRATE WITH REDUCED ACRYLAMIDE CONTENT BY RESIN TREATMENT
A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.
The present invention relates to a non-dairy creamer composition for use in a beverage, wherein the composition comprises: (a) from 1 to 6 wt.% of one or more naturally-occurring amino acids; (b) from 0.5 to 4 wt.% sodium caseinate; wherein the wt.% is based on the total dry weight of the composition, wherein the composition is free from aspartic acid and glutamic acid.
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40wt% to 55wt% solids; (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1NL/kg to 5NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s-1 in a single pass having a residency time of at least 1 second, (c) cooling the foamed coffee extract to below -40°C without shear, or with low shear, to form a frozen coffee extract, (d) grinding the frozen coffee extract to a powder; and (e) drying the powder, wherein the step (c) of cooling the foamed coffee extract to below -40°C comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below -40°C, wherein the first temperature is 1°C above a freezing point of the foamed coffee extract and wherein the second temperature is 3°C below the freezing point, wherein step (ii) has a duration of from 30 minutes to 5 hours, preferably 1 to 4 hours, and wherein the foamed coffee extract obtained in step (b) is maintained at a pressure of less than 2 bar until the frozen coffee extract is formed in step (c).
The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40wt% to 55wt% solids; (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1NL/kg to 5NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s-1 in a single pass having a residency time of at least 1 second, (c) cooling the foamed coffee extract to below -40°C without shear, or with low shear, to form a frozen coffee extract, (d) grinding the frozen coffee extract to a powder; and (e) drying the powder, wherein the step (c) of cooling the foamed coffee extract to below -40°C comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below -40°C, wherein the first temperature is 1°C above a freezing point of the foamed coffee extract and wherein the second temperature is 3°C below the freezing point, wherein step (ii) has a duration of from 30 minutes to 5 hours, preferably 1 to 4 hours, and wherein the foamed coffee extract obtained in step (b) is maintained at a pressure of less than 2 bar until the frozen coffee extract is formed in step (c).
A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a selectively-permeable membrane to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a selectively-permeable membrane to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.
B01D 69/02 - Semi-permeable membranes for separation processes or apparatus characterised by their form, structure or propertiesManufacturing processes specially adapted therefor characterised by their properties
41 - Education, entertainment, sporting and cultural services
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Advertising services to promote sustainable coffee and tea
farming. Educational services and publishing of printed matter,
except for advertising purposes, in relation to sustainable
coffee and tea farming. Agricultural services relating to sustainable coffee and tea
farming; consultancy services relating to sustainable coffee
and tea farming.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Coffee; Instant coffee; Coffee substitutes; Coffee extracts; Decaffeinated coffee; Coffee capsules, filled; Coffee pods, filled; Iced coffee; Coffee-based beverages; Coffee beverages containing milk, milk powder, coffee substitutes, cocoa, chocolate, cereals, fruits, sugar, herbs or spices or a combination of these products; Tea; Instant tea; Tea substitutes; Tea extracts; Infusions; Iced tea; Tea-based beverages; Herbal infusions, other than for medicinal use; Mixtures consisting of tea, herbs, fruits, spices or flavourings or a combination of these products for the preparation (making) of beverages, other than for medicinal use; Cookies; Biscuits; Cakes; Pastry; Chocolate confectionery; Sugar; Edible ices; snacks in the nature of coffee products, namely, coffee-based spreads, coffee candies, and coffee-based confectionaries; coffee-based snacks and candy.
89.
APPARATUS AND METHOD FOR PREPARATION OF A BEVERAGE
A beverage preparation machine (100) comprising: a brew head (101) for receiving in use a cartridge (200), the cartridge (200) being of a type that comprises one or more beverage ingredients and has a code (201) associated with the cartridge (200) for determining a standard set of brewing parameters; a code reader (104); an activation element (102); and a controller (103) configured to control operation of the beverage preparation machine to prepare a beverage from the one or more beverage ingredients of the cartridge (200) in response to actuation of the activation element (102); the controller (103) being configured to receive a user selection to prepare the beverage using at least a first operating mode or a second operating mode; in the first operating mode the beverage is prepared using the standard set of brewing parameters obtained at least in part from reading the code (201) associated with the cartridge (200) received in the brew head; and in the second operating mode the beverage is prepared using a modified set of brewing parameters based on, but modified compared to, the standard set of brewing parameters obtained at least in part from reading the code (201) associated with the cartridge (200) received in the brew head; wherein the activation element (102) comprises a single manually actuatable pushbutton, switch and/or button; and the controller (103) and the activation element (102) are configured to permit user selection of the first operating mode by a first type of actuation of the activation element (102) and the second operating mode by a second type of actuation of the activation element (102).
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Coffee; Instant coffee; Coffee substitutes; Coffee extracts; Decaffeinated coffee; Coffee capsules, filled; Coffee pods, filled; Iced coffee; Coffee-based beverages; Coffee beverages containing milk, milk powder, coffee substitutes, cocoa, chocolate, cereals, fruits, sugar, herbs or spices or a combination of these products; Tea; Instant tea; Tea substitutes; Tea extracts; Infusions; Iced tea; Tea-based beverages; Herbal infusions, other than for medicinal use; Mixtures consisting of tea, herbs, fruits, spices or flavourings or a combination of these products for the preparation (making) of beverages, other than for medicinal use; Cocoa; Cocoa-based beverages; Chocolate; Chocolate-based beverages; Chocolate extracts in powder, granulated or liquid form; Cookies; Biscuits; Cakes; Pastry; Chocolate confectionery; Sugar; Edible ices.
91.
BEVERAGE INGREDIENT TREATMENT METHOD AND RELATED PACKAGED INGREDIENT
The invention provides a method of treating a roasted beverage ingredient, the method comprising the step of incubating the ingredient at between −10° C. and 8° C. for 30 to 300 minutes. The roasted beverage ingredient may subsequently be packaged and be stored at a temperature between 2° C. and ambient for at least one week before opening the package.
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.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Heating and cooling apparatus for dispensing hot and cold
beverages; electric apparatus for making coffee; electric
hot chocolate makers; electric tea makers; electric coffee
machines; electric coffee percolators. Coffee; coffee extracts; coffee substitutes; cocoa;
chocolate; tea-based beverages; coffee-based beverages;
preparations for making beverages [tea based]; preparations
for making beverages [coffee based], coffee capsules,
filled; coffee pods, filled.
In a system including a beverage preparation machine and a compatible steam wand (11), the machine has a wand holder (1) for releasably mounting the wand and a source of steam. The machine includes a steam nozzle (23) engageable with the wand and mounted for movement between an operative position in which it is fluidly connected with the source of steam and a rest position in which it is fluidly isolated from the source of steam. The nozzle is biased to the rest position. When the nozzle is in its rest position it can be at least partially engaged with the wand before the wand is fully inserted in the holder. The arrangement such that the steam nozzle (23) is moved to the operative position on insertion of the wand fully into the holder.
The invention provides a method of protecting food or beverage material aroma compounds comprising the steps of separating food or beverage material aroma compounds from a food or beverage material, protecting the separated aroma compounds with a protecting group, and storing said protected aroma compounds.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Coffee; Instant coffee; Coffee substitutes; Coffee extracts; Decaffeinated coffee; Coffee capsules, filled; Coffee pods, filled; Iced coffee; Coffee-based beverages; Coffee beverages containing milk, milk powder, coffee substitutes, cocoa, chocolate, cereals, fruits, sugar, herbs or spices or a combination of these products; Tea; Instant tea; Tea substitutes; Tea extracts; Infusions; Iced tea; Tea-based beverages; Herbal infusions, other than for medicinal use; Mixtures consisting of tea, herbs, fruits, spices or flavourings or a combination of these products for the preparation (making) of beverages, other than for medicinal use; Cocoa; Cocoa-based beverages; Chocolate; Chocolate-based beverages; Chocolate extracts in powder, granulated or liquid form; Cookies; Biscuits; Cakes; Pastry; Chocolate confectionery; Sugar; Edible ices.
The invention provides a method of protecting food or beverage material aroma compounds comprising the steps of separating food or beverage material aroma compounds from a food or beverage material, protecting the separated aroma compounds with a protecting group, and storing said protected aroma compounds.
The invention provides a beverage preparation machine comprising a steam wand connector wherein the connector comprises an aperture having a first portion having a first maximum width which tapers and/or curves to a second portion which has a second narrower width.
