A packaged product containing essentially a ready-to-drink dairy based shelf-stable beverage composition is disclosed. The beverage provides a pleasant aerated texture by hand shaking.

A container for beverage has a container body and a pressing member. The pressing member has a pair of guide grooves concavely formed to guide the user's fingers on two sides of the outer surface of the pressing member. The pressing member has a discharge hole positioned facing a nozzle from the container body so that the beverage contained in the container discharges through the nozzle and through the discharge hole when the pressing member is pressed towards the container body. The container body is ideal for containing coffee and pressurized gas to eject the coffee into a cup for enjoyment.

The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate content between 25 and 42% w/w.

A cultivation method of coffee tree by red ginseng powdered extract is provided, and particularly provided is a cultivation method of coffee tree through environment-friendly and rest (artificial dormant period) process using a red ginseng, and drink composition and food additive manufactured by the cultivation method of coffee tree by red ginseng, the method including: supplying red ginseng powdered extract aqueous solution to coffee seeds; and adjusting moisture of soil planted with coffee seeds. The cultivation method of coffee tree by red ginseng powdered extract has an advantageous effect in that coffee beans can be harvested having, as active ingredient, ginsenoside of high internal absorption rate capable of preventing occurrences of infectious diseases and pests by increasing immunity levels of coffee trees without using chemical fertilizers at all, and by enhancing germination percent of coffee seeds and coffee bean crops. The method has another advantageous effect of providing a drink composition and a food additive containing, as active ingredient, a coffee bean extract including ginsenoside of high internal absorption rate.

The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.

This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.

Systems for controlled heating and/or agitation for liquid food or beverage product creation are disclosed. A dispenser for producing a food or beverage liquid product from a frozen contents in a receptacle includes a chamber configured to hold a receptacle containing the contents and a dilution liquid inlet configured to supply a dilution liquid to the interior of the receptacle. The dispenser also includes a perforator configured to perforate the receptacle and form a product outlet from the receptacle for the liquid product and an agitator configured to impart motion to the receptacle and/or the contents in the receptacle that increases a flow path from the liquid inlet to the product outlet taken by at least a portion of dilution liquid, when supplied, relative to a flow path from the liquid inlet to the product outlet taken by the portion of dilution liquid without the imparted motion.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

A cultivation method of coffee tree by red ginseng powdered extract is provided, and particularly provided is a cultivation method of coffee tree through environment-friendly and rest (artificial dormant period) process using a red ginseng, and drink composition and food additive manufactured by the cultivation method of coffee tree by red ginseng, the method including: supplying red ginseng powdered extract aqueous solution to coffee seeds; and adjusting moisture of soil planted with coffee seeds. The cultivation method of coffee tree by red ginseng powdered extract has an advantageous effect in that coffee beans can be harvested having, as active ingredient, ginsenoside of high internal absorption rate capable of preventing occurrences of infectious diseases and pests by increasing immunity levels of coffee trees without using chemical fertilizers at all, and by enhancing germination percent of coffee seeds and coffee bean crops. The method has another advantageous effect of providing a drink composition and a food additive containing, as active ingredient, a coffee bean extract including ginsenoside of high internal absorption rate.

A method of forming a ready-to-drink coffee product includes contacting a first ground coffee composition with water having a temperature of less than 10 C. to form a first cold brew concentrate; mixing the cold brew concentrate and water to form a mixture; heating the mixture to a temperature of less than 100 C. to form a pre-fill coffee composition; pouring the pre-fill coffee composition into a cavity; concurrent to pouring, increasing a temperature of the pre-fill coffee composition and holding the pre-fill coffee composition at the temperature to form a filled coffee composition; and cooling the filled coffee composition to ambient temperature within the cavity to form the ready-to-drink coffee product.