Unico-first Ag

Mastercoldbrewer Ag

Odc Lizenz Ag

Zuercher Hochschule Fuer Angewandte Wissenschaften

Zuercher Hochschule Fuer Angewandte Wissenschaften Grueental

Zhaw - Zurcher Hochschule Fur Angewandte Wissenschaften

Re-nut Ag

Zürcher Hochschule Für Angewandte Wissenschaften

Laux, Roland

Roland Laux

Tilo Hühn

Tilo Huehn

Tilo HÜHN

The present disclosure relates to methods and/or techniques for the production of cold-brew coffee extracts, which enable continuous and rapid extraction and simultaneously improved yield of aromatic constituents and nutritionally beneficial components (e.g., polyphenols, antioxidants, and/or sugars) when compared to known cold-brew techniques. The method enables continuous processing within a shortened time frame, while producing extracts with improved flavour yield, intensity and body. In addition, cold-brew coffee extracts and instant powders prepared by said methods are described.

Cold-brew coffee extracts and methods of producing the same

Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or sugars) of the coffee fruit. Specifically, the invention relates to a coffee cherry processing method, having the steps of: (1) adding water to coffee cherries or to any of pulp or green, unroasted coffee beans obtained from the coffee cherries to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100&#x3bc;&#x3b7;&#x3b7; or less; and (3) subjecting said suspension to one or more separation and/or processing steps having at least the separation of the water phase to obtain at least one coffee cherry extract selected from coffee cherry aroma, coffee cherry oil, coffee cherry powder, coffee cherry juice, coffee pulp aroma, coffee pulp powder, coffee pulp juice, coffee aroma and green or roasted coffee powder.

Coffee cherry processing methods

The invention relates to a method for obtaining value-determining contents, such as flavouring substances, vitamins, and polyphenols, from foods (), having the following steps: a) providing a food (), b) adding a plant oil () as an extractant, c) grinding the food () and the plant oil () into a mash (), and d) separating the mash into an extraction phase, which is an oil phase (), and a solid phase () as a raffinate phase. The food () and the plant oil () are ground very finely, said grinding process being defined in that the food () together with the plant oil () is ground until the oil phase () has an average particle size of less than 300 &#x3bc;m, preferably less than 100 &#x3bc;m, particularly preferably less than 20 &#x3bc;m.

Method for obtaining value-determining contents from foods

Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.

Coffee process

Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins.

Growing community of inventors

Roggwil, Switzerland

Roland Laux