A soluble, lyophilized coffee has improved properties compared to known lyophilized coffee and is obtained by a dehydration process implementing a cryogenic step under pressure followed by a lyophilization step.

A flavor improver for a polyunsaturated fatty acid-containing fat or oil, containing a basic peptide; and a polyunsaturated fatty acid-containing fat or oil composition, containing a fat or oil containing a polyunsaturated fatty acid having 18 or more carbon atoms and two more double bonds, a basic amino acid and/or a basic peptide, and an emulsifying agent. The flavor improver for a polyunsaturated fatty acid-containing fat or oil and the polyunsaturated fatty acid-containing fat or oil composition of the present invention can suppress the generation of unpleasant taste and flavor from the polyunsaturated fatty acid over a long time period.

A compartmentalized water soluble beverage pod for facile beverage preparation includes a plurality of secondary shells that is coupled to a primary shell. The primary shell defines an interior space and each secondary shell defines an associated internal space. The primary shell and the plurality of secondary shells are water soluble. An associated substance, which comprises at least one of a beverage concentrate, a sweetening agent, a creamer concentrate, and a flavoring agent, is positioned in each of the interior space and the internal spaces. The primary shell and the plurality of secondary shells are configured to dissolve when positioned in water so that the associated substances are released to dissolve in the water to form a beverage.

The present invention relates to a packaged liquid non-alcoholic beverage comprising a protein wherein the package is flexible, allowing the beverage composition to be broken up in the package by hand after freezing. A further aspect of the invention is a method of preparing a frozen non-alcoholic beverage.

A concentrated coffee extract powder (instant coffee) and a system for producing the same are disclosed which includes: selecting and preparing coffee beans by a predetermined quality guideline; receiving a coffee extract by inputting the coffee beans into a high-volume coffee brewing machine a high-volume coffee brewing machine having a plurality of percolation tanks whose fluid inter-communication is controlled by a a Boolen logic performed by a proportional integral derivative controller (PIDC) after receiving time, temperature, and pressure data from the plurality of percolation tanks so that the coffee extract is qualitatively constant in each of said plurality of percolation tanks; freezing the coffee extract mixed with the probiotics in molds using an individual quick freezer (IQF) to obtain frozen coffee extract blocks; and vacuum freezing the frozen coffee extract blocks using a convection current vacuum freeze drying apparatus.

Present embodiments generally relate to a sweetened soluble beverage component and a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid and a single serving of sweetened soluble beverage component.

A compartmentalized water soluble beverage pod for facile beverage preparation includes a plurality of secondary shells that is coupled to a primary shell. The primary shell defines an interior space and each secondary shell defines an associated internal space. The primary shell and the plurality of secondary shells are water soluble. An associated substance, which comprises at least one of a beverage concentrate, a sweetening agent, a creamer concentrate, and a flavoring agent, is positioned in each of the interior space and the internal spaces. The primary shell and the plurality of secondary shells are configured to dissolve when positioned in water so that the associated substances are released to dissolve in the water to form a beverage.

The present invention relates to coffee beverage compositions comprising soluble coffee solids and particles of roast coffee beans and with reduced formation of scum and a low content diterpenes. The invention further relates to methods of producing such coffee beverage compositions by removal of oil from a slurry of particles of roast coffee beans.

A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.

The present invention provides a method for treating soluble coffee, the method comprising: providing a soluble coffee powder; providing a coffee oil in an amount of from 0.5 to 4 wt % relative to the soluble coffee powder; providing water in an amount of from 1 to 3 wt % relative to the soluble coffee powder; and mixing the soluble coffee powder with the coffee oil and then with the water.