The present invention provides a novel organic acid glycoside existing in coffee beans and a use thereof. ##STR00001##
wherein, each of R.sup.1 to R.sup.7 is independently selected from a group consisting of H, OH, NH.sub.2, OCH.sub.3, OC(O)CH.sub.3, and NHCOCH.sub.3;
A is selected from C.sub.1 to C.sub.6 alkyl or C.sub.1 to C.sub.6 alkenyl, and the C.sub.1 to C.sub.6 alkyl or C.sub.1 to C.sub.6 alkenyl may be substituted by methyl or ethyl.

The present invention provides a novel organic acid glycoside existing in coffee beans and a use thereof. ##STR00001##
wherein, each of R.sup.1 to R.sup.7 is independently selected from a group consisting of H, OH, NH.sub.2, OCH.sub.3, OC(O)CH.sub.3, and NHCOCH.sub.3;
A is selected from C.sub.1 to C.sub.6 alkyl or C.sub.1 to C.sub.6 alkenyl, and the C.sub.1 to C.sub.6 alkyl or C.sub.1 to C.sub.6 alkenyl may be substituted by methyl or ethyl.

The present invention relates to a health functional food for inhibiting a rise of blood glucose containing coffee and tagatose.

The present invention relates to a health functional food for inhibiting a rise of blood glucose containing coffee and tagatose.

Provided are surprisingly effective methods for producing uniform, cold-brew beverages (e.g., coffee, tea, fruit juice/extract, vegetable juice/extract, etc.) having an extended shelf-life, comprising: use of non-oxygen gas mixtures comprising hydrogen (to reduce or eliminate total packaged oxygen (TPO)), use of pressure/vacuum ports in brewing and/or conditioning chambers to provide chambered vacuum and/or pressure to enhance oxygen elimination, use of continuous mixing/agitation during the final conditioning phase to provide for even particulate suspension, use of a two-phase filtration system to provide for uniform tailoring of the amount and/or size of undissolved solids, and use of jacketed brewing and/or conditioning chambers for enhanced control of temperature, extraction uniformity and conditioning. Cold-brew beverages prepared by the methods, and systems for making same are provided. Beverages prepared by any method and packaged in a container and exposed therein to a non-oxygen gas mixture comprising hydrogen, and methods for making same are provided.

Provided are surprisingly effective methods for producing uniform, cold-brew beverages (e.g., coffee, tea, fruit juice/extract, vegetable juice/extract, etc.) having an extended shelf-life, comprising: use of non-oxygen gas mixtures comprising hydrogen (to reduce or eliminate total packaged oxygen (TPO)), use of pressure/vacuum ports in brewing and/or conditioning chambers to provide chambered vacuum and/or pressure to enhance oxygen elimination, use of continuous mixing/agitation during the final conditioning phase to provide for even particulate suspension, use of a two-phase filtration system to provide for uniform tailoring of the amount and/or size of undissolved solids, and use of jacketed brewing and/or conditioning chambers for enhanced control of temperature, extraction uniformity and conditioning. Cold-brew beverages prepared by the methods, and systems for making same are provided. Beverages prepared by any method and packaged in a container and exposed therein to a non-oxygen gas mixture comprising hydrogen, and methods for making same are provided.

The present invention provides a method for the manufacture of a freeze-dried coffee powder, the method comprising: providing a coffee extract having from 40 wt % to 55 wt % solids; adding gas to the coffee extract in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, to provide a gas-containing coffee extract at above atmospheric pressure; depressurising the gas-containing coffee extract to form a foamed coffee extract; cooling the foamed coffee extract to below −40° C. without shear, or with low shear, to form a frozen coffee extract, grinding the frozen coffee extract to a powder; and drying the powder, wherein the step 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 5 to 90 minutes, preferably 10 to 60 minutes.

The present invention provides a method for the manufacture of a freeze-dried coffee powder, the method comprising: providing a coffee extract having from 40 wt % to 55 wt % solids; adding gas to the coffee extract in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, to provide a gas-containing coffee extract at above atmospheric pressure; depressurising the gas-containing coffee extract to form a foamed coffee extract; cooling the foamed coffee extract to below −40° C. without shear, or with low shear, to form a frozen coffee extract, grinding the frozen coffee extract to a powder; and drying the powder, wherein the step 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 5 to 90 minutes, preferably 10 to 60 minutes.

The present invention provides an instant coffee composition for forming a coffee beverage, wherein the composition comprises at least 6 wt % of an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analysed after acid hydrolysis, 1 wt % or less arabinose.

The present invention provides an instant coffee composition for forming a coffee beverage, wherein the composition comprises at least 6 wt % of an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analysed after acid hydrolysis, 1 wt % or less arabinose.