A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart coloration in food products, and as fat bloom inhibitor in cocoa-based products.

A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

A coffee flavor improver of a solution that contains aroma compounds emitted in grinding roasted coffee beans, the solution being a propylene glycol solution or a combination thereof, that gives an aroma perceivable in grinding roasted coffee beans and includes in a total ion chromatogram obtained through EI mode at 70 eV using a GC/MS and using polar columns, the chromatogram has peaks for 2-methylfuran, 2-methylbutyl aldehyde, isovaleraldehyde, 2,5-dimethylfuran, 3-hexanone, 2-vinylfuran, pyridine, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine and 3-ethylpyridine, the ratio of the total area of all the peaks having a retention index not more than that for acetoin to the total area of all the peaks in the chromatogram, and the ratio of the total area of all the peaks having a retention index larger than that for acetoin to the total area of all the peaks in the chromatogram are fall within a specified range.

A coffee flavor improver of a solution that contains aroma compounds emitted in grinding roasted coffee beans, the solution being a propylene glycol solution or a combination thereof, that gives an aroma perceivable in grinding roasted coffee beans and includes in a total ion chromatogram obtained through EI mode at 70 eV using a GC/MS and using polar columns, the chromatogram has peaks for 2-methylfuran, 2-methylbutyl aldehyde, isovaleraldehyde, 2,5-dimethylfuran, 3-hexanone, 2-vinylfuran, pyridine, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine and 3-ethylpyridine, the ratio of the total area of all the peaks having a retention index not more than that for acetoin to the total area of all the peaks in the chromatogram, and the ratio of the total area of all the peaks having a retention index larger than that for acetoin to the total area of all the peaks in the chromatogram are fall within a specified range.

A method for producing an aroma composition from roasted coffee beans, including grinding roasted coffee beans to give a crude ground powder of roasted coffee beans that contains a fine powder and thin flakes, removing the fine powder and thin flakes from a gas that contains aroma compounds emitted from the roasted coffee beans in grinding the roasted coffee beans and the fine powder and thin flakes, introducing the gas from which the fine powder and thin flakes have been removed into an adsorbent to thereby make the aroma compounds adsorbed by the adsorbent, and collecting the aroma compounds from the adsorbent to prepare an aroma composition containing the aroma compounds. The adsorbent is held in an adsorbent holder in an aroma compound adsorbing device, and the adsorbent holder has a mesh lid at both ends thereof in the gas flowing direction therethrough.

The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

Materials and methods for producing coffee replicas from individual components are provided herein.

Materials and methods for producing coffee replicas from individual components are provided herein.