The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.

Apparatus and methods are provided for extracting compounds from raw materials. One such apparatus may include an extraction column where it is a one column, one pass design capable of withstanding high temperatures and pressure. Additionally, the extraction column may also be capable of containing a self-perpetuating energy cycle used to achieve the required solubilization and mass transfer temperatures necessary for optimal extraction. The apparatus may also include a first opening and a second opening to control the flow of incoming solvent and filter extraneous sediment trapped within the fully extracted effluent. Additionally, the apparatus may be configured to create a self-perpetuating and self-sustaining energy cycle by manipulating the pressure and temperature generated within the apparatus. While the generated temperatures may help achieve a dynamic and efficient extraction process, a trailing cool layer of solvent is also present to effectively preserve the heat sensitive compounds extracted from the raw materials.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.3% by weight of the flavorant present in a flavored coffee brew. The flavor perception of the coffee brew containing reduced amount of flavorant is equivalent to that of the original coffee brew containing regular amount of flavorant.

A method and apparatus for extracting compounds from raw materials with an extraction column is provided. The control and manipulation of pressure exerted and contained within the extraction vessel or column may be vital in obtaining a certain flavor profile or intensity of the effluent extracted from the raw materials. As such, the method may include directing a flow of pressurized solvent into a base of the extraction column and utilizing the flow of pressurized solvent to create a pressure gradient applied to the raw materials. The method may further include compressing the raw materials with hydraulic compression. As the raw materials become further compressed, frictional heating may result allowing most, if not all, of the volatile aromatic heat sensitive compounds and constituencies to be extracted depending on the pressure strength applied to the raw materials. As such, manipulating the pressure gradients for each extraction process allows for distinct and specific flavor profiles to be extracted from the raw materials.

A method of brewing a flash brewed coffee concentrate includes flash brewing ground coffee to brew a hot coffee extract and mixing the hot coffee extract with a frozen concentrated coffee extract to chill the hot coffee extract to a temperature less than 130 F. while increasing the concentration of the hot coffee extract to form the flash brewed coffee concentrate.

A method of preparing an extract can include loading extraction material into an extraction cell or a capsule extraction cell having a first portion and a second portion with ground coffee having a particle size between 200 ?m to 400 ?m. The method can further include introducing a flow of extraction medium through the first portion of the extraction cell. The method can include, within less than 75 seconds, 3 minutes, or 30 minutes of introducing a portion of the flow of extraction medium into the extraction cell, withdrawing from a filter at the second portion of the extraction cell, extract that has been extracted from the extraction material by the portion of the flow of extraction medium introduced into the extraction cell.

Embodiments of the present disclosure include a matrix of raw materials that form an interlocking network of varied particle grind sizes that allows the particles to nest and interlock with one another when packed into an extraction vessel, so that most, but not all of the interstitial spacing within the matrix of raw materials is closed. The varied particle sizes may be selected by pre-determined weight ranges and size classifications so that the particle grind sizes achieve the desired consistency uniformity. This may allow the network of particles to act as its own best filtering agent during the extraction process. Moreover, the nesting and interlocking network of the particles within the matrix of raw materials may allow the particles to be effectively packed within the extraction column, thus allowing for an efficient and high quality extraction to be performed consistently each and every time.

Apparatus and methods are provided for extracting compounds from raw materials. One such apparatus may include an extraction column where it is a one column, one pass design capable of withstanding high temperatures and pressure. Additionally, the extraction column may also be capable of containing a self-perpetuating energy cycle used to achieve the required solubilization and mass transfer temperatures necessary for optimal extraction. The apparatus may also include a first opening and a second opening to control the flow of incoming solvent and filter extraneous sediment trapped within the fully extracted effluent. Additionally, the apparatus may be configured to create a self-perpetuating and self-sustaining energy cycle by manipulating the pressure and temperature generated within the apparatus. While the generated temperatures may help achieve a dynamic and efficient extraction process, a trailing cool layer of solvent is also present to effectively preserve the heat sensitive compounds extracted from the raw materials.

A coffee product including a sealed container having a liquid portion and a headspace. The liquid portion has coffee with a non-oxygen gas dissolved therein and the headspace contains at least approximately 3% oxygen and an amount of a non-oxygen gas. A method of manufacturing the coffee includes dissolving oxygen into a liquid coffee product and packaging the liquid coffee product with oxygen dissolved therein into a sealed container.

The invention relates to a process for preparing a melanoidin product, the process comprising: a) an extraction step in which coffee grounds are treated with an extraction agent with a pH value greater than 7 to extract a melanoidin-containing solute in a fluid phase of the extraction agent; b) a first separation step in which the fluid phase is separated from the coffee grounds; c) a precipitation step in which the fluid phase is contacted (i) with an acid to obtain an acidic mixture with a pH value lower than 4 or (ii) with an organic phase separation agent and with an acid to obtain a mixture with a pH value in the range of from 4 to 8, thereby forming precipitates containing melanoidin; and d) a second separation step in which the formed precipitates are separated from the acidic mixture. The invention further relates to melanoidin nanoparticles and melanoidin nanofibers obtained from coffee grounds.