A method designed to clarify the coffee oil contained in coffee grounds or in whole and/or damaged coffee beans. The method objective is achieved by starting with inoculation of the coffee grounds or coffee beans with macromycetes especially with white rot fungi, continuing with an incubation, step that allows complete population of the coffee grounds or coffee beans by the fungal mycelium to be achieved, and finishing with steps of drying and extracting the coffee oil. The method disclosed allows colourless or pale yellow coffee oil to be produced, favouring the use thereof in cosmetic and food products, amongst others.

The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.

Coffee beans having an increased flavor component, a method for increasing a flavor component in coffee beans, and a method for evaluating coffee beans are provided. A fatty acid methyl ester content of coffee beans is increased.

The invention is mainly in the field of the production of food and luxury foods, for example coffee and coffee substitute products. Enzymes are provided which are capable of degrading acrylamide - preferably also at temperatures above 50° C., in particular in temperature ranges which occur in the production of coffee/coffee substitute products, and/or at a pH value between pH 4 and pH 7, as is usual in the production of coffee/coffee substitute products. Furthermore, methods for degrading acrylamide from preparations selected from semi-finished goods as well as finished goods are provided. Also, the present invention relates to preparations having a reduced acrylamide content compared to preparations which have not been subjected to the method for removing acrylamide according to the invention by means of the enzymes according to the invention.

The invention is mainly in the field of the production of food and luxury foods, for example coffee and coffee substitute products. Enzymes are provided which are capable of degrading acrylamide—preferably also at temperatures above 50° C., in particular in temperature ranges which occur in the production of coffee/coffee substitute products, and/or at a pH value between pH 4 and pH 7, as is usual in the production of coffee/coffee substitute products. Furthermore, methods for degrading acrylamide from preparations selected from semi-finished goods as well as finished goods are provided. Also, the present invention relates to preparations having a reduced acrylamide content compared to preparations which have not been subjected to the method for removing acrylamide according to the invention by means of the enzymes according to the invention.

A method designed to clarify the coffee oil contained in coffee grounds or in whole and/or damaged coffee beans. Said objective is achieved by way of a method that starts with inoculation of the coffee grounds or coffee beans with macromycetes, especially with white rot fungi, continuing with an incubation step that allows complete population of the coffee grounds or coffee beans by the fungal mycelium to be achieved, and finishing with steps of drying and extracting the coffee oil. The method disclosed allows colourless or pale yellow coffee oil to be produced, favouring the use thereof in cosmetic and food products, amongst others. International patent classification: Methods for preparing or isolating a composition containing fungal microorganisms (C12N 1/14) Technological sector: Chemical processes

The present invention relates to polypeptides having mannanase activity, catalytic domains, and carbohydrate binding modules, and polynucleotides encoding the polypeptides, catalytic domains, and carbohydrate binding modules. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides, catalytic domains, and carbohydrate binding modules.

Disclosed herein is a method for processing green coffee beans, including: (1) loading unroasted green coffee beans on a mesh-like plate, placing in a container the mesh-like plate having the green coffee beans loaded thereon, introducing water into the bottom of the container so as to be spaced apart from the lower surface of the mesh-like plate, and closing the lid of the container to seal the container; (2) placing the sealed container in a heating cabinet, and then steaming the green coffee beans at low temperature for 10 to 12 days while maintaining the internal temperature of the heating cabinet at 70 to 80 C.; and (3) opening the lid of the container, and then drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43 C.

Coffee beans having an increased flavor component, a method for increasing a flavor component in coffee beans, and a method for evaluating coffee beans are provided. A fatty acid methyl ester content of coffee beans is increased.

The invention relates to compositions for preparing a beverage, the composition comprises a) a coffee liquor or dried coffee extract ranging between 1-40% w/w; b) a creamer ranging between 1-20% w/w; c) a viscosity modifier ranging between 1-15 w/w %; d) an emulsifier ranging between 0.1 to 1%; and e) a -mannanase ranging between 0.1 to 1% w/w.