Unico-first Ag

Odc Lizenz Ag

Mastercoldbrewer Ag

Westfalia Separator Ag

Zuercher Hochschule Fuer Angewandte Wissenschaften

Zuercher Hochschule Fuer Angewandte Wissenschaften Grueental

Ero-geratebau Gmbh

Hochschule Wadenswil

Zhaw - Zurcher Hochschule Fur Angewandte Wissenschaften

Re-nut Ag

Zürcher Hochschule Für Angewandte Wissenschaften

Laux, Roland

Tilo Hühn

Roland Laux

Hans-Joachim Beyer

Jochen Hamatschek

Frank Schauz

Peter Schöttler

Dominik Zielke

Michael Erbach

Dieter Eibl

Regine Eibl

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

The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70° C. or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing and/or removing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans via the water phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase.

Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same

Disclosed is a method for processing cocoa beans or nibs comprising the steps of: (a) adding water to cocoa beans or nibs to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70&#xb0; C. or less; (d) separating the suspension into: a water phase (heavy phase), a fat phase (light phase) comprising cocoa butter, and a solid phase comprising cocoa powder and fluid components; (e) continuously separating the fluid components from the solid phase obtained in step (d) to obtain cocoa aroma and cocoa powder by supplying a flow of said solid phase to a mixing device; wherein the mixing device comprises: a cylindrical, tubular body with a horizontal axis having an inlet opening for the solid phase, an outlet opening for the dried solid phase and an optional outlet opening for a vapor phase comprising cocoa aroma; end plates closing the tubular body at its opposite ends; a coaxial jacket heating or cooling the internal wall of the tubular body to a temperature of from 55&#xb0; C. to 150&#xb0; C.; and a bladed rotor, which is supported for rotation in the tubular body, its blades being arranged as a helix and oriented for centrifuging the solid phase and simultaneously transporting it towards the outlet opening.

Cocoa extracts, cocoa products and methods of manufacturing 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.

Cocoa bean processing methods and techniques

A vehicle for harvesting espalier fruit, such as berries or grapes, and for further processing to a must on the vehicle. The vehicle comprises a frame configured to reach over a row of plants to be harvested in an area of a u-shaped recess of the vehicle. Also included are wheels on both sides of the u-shaped recess and arranged on the frame. Further included is a picking device to separate the fruit from a remainder of the plants. A solid-bowl screw-type centrifuge is arranged directly on the vehicle, which solid-bowl screw-type centrifuge separates and clarifies a fruit mash into at least a solids phase and a liquid phase.

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Schönenberg, Switzerland

Tilo Hühn