WO1997018720A1 - Cafe, cacao et the enrichis en vitamine c et leur procede de production - Google Patents

Cafe, cacao et the enrichis en vitamine c et leur procede de production Download PDF

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Publication number
WO1997018720A1
WO1997018720A1 PCT/US1996/016486 US9616486W WO9718720A1 WO 1997018720 A1 WO1997018720 A1 WO 1997018720A1 US 9616486 W US9616486 W US 9616486W WO 9718720 A1 WO9718720 A1 WO 9718720A1
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WO
WIPO (PCT)
Prior art keywords
vitamin
beans
enriched
forming
composition
Prior art date
Application number
PCT/US1996/016486
Other languages
English (en)
Inventor
Thomas R. Shepard
Anthony Dibaggio
Original Assignee
Shepard Thomas R
Anthony Dibaggio
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shepard Thomas R, Anthony Dibaggio filed Critical Shepard Thomas R
Priority to AU74319/96A priority Critical patent/AU7431996A/en
Publication of WO1997018720A1 publication Critical patent/WO1997018720A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/04—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing vitamins, antibiotics, other medicaments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • vitamin C has become well documented and advertised over the last few decades. As the dietary habits of many human beings have become increasingly compromised with fast- food and junk food, vitamin C supplements and vitamin C enriched foods have, accordingly, become increasingly relied on to provide essential nutrients. Vitamin C, however, is not efficiently stored by the human body and therefore must be consumed regularly. For example, a person who consumes 700% of the RDA of vitamin C at a Sunday afternoon lunch cannot rely on that meal to provide him with the proper levels of vitamin C for the rest ofthe week.
  • Example of vitamin C enriched foods can be commonly found in the form of beverages, such as, orange juice and milk.
  • Orange juice and milk are two ofthe ideal types of foods to be enriched with vitamin C because they are usually consumed on a daily basis thereby making the storing problem mute.
  • orange juice and milk are popular foods, they are predominantly consumed by those who find the time to sit down and enjoy a balanced meal with solid foods.
  • those people who are always on the run typically are the ones who grab a cup of tea, coffee, or soda as they run out the door, drive in their cars, or hop onto trains. These on the go people tend to miss meals, and try to compensate by substituting nutritionally poor convenience store and newspaper stand foods for nutritionally balanced meals.
  • vitamin C is not inherently found in any significant quantity in coffee beans, cocoa beans, or tea leaves. A need therefore exists for coffee, tea, soda which are enriched with vitamin C, and a method producing same.
  • U.S. Patent No. 2,058,220 to Basel a process is disclosed for maintaining vitamin C in a composition by adding an ester of 2-keto-laevo-gulonic-acid-methyl-ester to foods and drying the product.
  • U.S. Patent No. 5,141,758 to Monte discloses a method of extending the shelf life of vitamin C by adding ascorbyl palmitate to the drink. Although the patents to Basel, and Monte, surround the maintenance of vitamin C in beverages, they do not provide insight into specifically the method in which vitamin C is inco ⁇ orated into coffee beans, cocoa beans, and tea leaves.
  • Exterior application of a composition having vitamin C activity onto, rather than into, coffee beans, cocoa beans and tea leaves can result in various problems.
  • One such problem involves the uneven application of vitamin C on the supporting bean or leaf resulting in improper dosages or levels ofthe vitamin in the resulting beverage.
  • Another problem associated with topical coatings is sensory detection by the consumer. Topical coatings may discolor the bean or leaf making the bean or leaf unattractive or unnatural looking to the potential purchaser. Further, topical coatings may be result in flavoring variations due to improper coating levels.
  • the bean or leaf may lose some of the coating over time due to friction between neighboring beans or leaves, or through contact with packaging materials. A need therefore exist for a method of instilling vitamin C into a coffee bean, cocoa bean, and tea leaf.
  • the present invention overcomes the above-described problems and disadvantages by providing vitamin C enriched coffee, tea, and soda, and a method of making same.
  • Another practical advantage ofthe present invention is that method of making coffee, and soda inco ⁇ orates the instilling of vitamin C directly into the bean or leaf.
  • the present invention comprises vitamin C enriched coffee beans, cocoa beans, and tea leaves, and methods of making same.
  • the present invention further comprises the vitamin C enriched coffee, cocoa, and tea, and the methods of making same.
  • a method of making a vitamin C enriched beverage using ripe beans is described.
  • the ripe beans are roasted beans to produce roasted beans.
  • the roasted beans are allowed to cool to a temperature less than 220 F forming partially cooled beans.
  • a mineral ascorbate composition having vitamin C activity is then added with a carrier substance forming a first composition.
  • the first composition is then applied to the partially cooled beans forming vitamin C enriched beans.
  • the vitamin C enriched beans are then ground forming a vitamin C enriched ground composite.
  • the vitamin C enriched ground composite is the added to boiling water producing a vitamin C enriched beverage.
  • the beans are coffee beans. In another embodiment of the present invention, the beans are cocoa beans. In a yet another embodiment of the present invention an additional step of filtering the vitamin C enriched beverage is employed. An additional step of dehydrating the vitamin C enriched beverage to form an instant vitamin C enriched beverage power is also disclosed.
  • the carrier substance is propylene glycol. Water can be added to the mineral ascorbate prior to adding the propylene glycol to enhance application to the beans.
  • the carrier substance is a hydrogenated oil. One such hydrogenated oil is soy bean oil.
  • a method of making vitamin C enriched tea using ripe tea leaves includes the steps of adding a mineral ascorbate composition having vitamin C activity with a carrier substance forming a first composition; applying the first composition to the tea leaves forming vitamin C enriched tea leaves; and adding the vitamin C enriched tea leaves to boiling water forming vitamin C enriched tea.
  • Fig. 1 is a flow diagram of a method of making vitamin C enriched coffee in accordance with a preferred embodiment of the present invention
  • Fig. 2 is a flow diagram of a method of making vitamin C enriched cocoa in accordance with a second embodiment ofthe present invention
  • Fig 3 is a flow diagram of a method of making vitamin C enriched tea in accordance with a third embodiment ofthe present invention.
  • Fig. 4 is a flow diagram of a method of making vitamin C enriched coffee in accordance with fourth preferred embodiment ofthe present invention.
  • Fig. 5 is a flow diagram of a method of making vitamin C enriched cocoa in accordance with a fifth embodiment of the present invention.
  • Fig. 6 is a flow diagram of a method of making vitamin C enriched tea in accordance with a sixth embodiment ofthe present invention.
  • Fig. 1 a method of making vitamin C enriched coffee.
  • ripe coffee beans are roasted by exposing the beans to temperatures up to and exceeding 400 F to produce roasted coffee beans 10.
  • the roasted coffee beans 10 are then allowed to cool to a temperature of approximately 212 F to form partially cooled coffee beans 12.
  • a mineral ascorbate composition having vitamin C activity is added to water to produce a first composition 14.
  • the mineral portion ofthe mineral ascorbate is preferably calcium, but potassium and sodium can also be used.
  • Mineral ascorbate are described in detail in U.S. Patent No. 4,822,816 to Markham, inco ⁇ orated herein by reference.
  • propylene glycol is the added to the first composition 14 creating a second composition 16.
  • the second composition 16 is then applied to the partially cooled beans 12 for a certain duration of time forming treated beans 18.
  • the treated beans 18 are then permitted to cool to room temperature ( 70 F ) forming vitamin C enriched coffee beans 20.
  • the beans are then ground, and used via known practices to make vitamin C enriched coffee.
  • the method of application can be varied, for example, in a preferred method the second composition 16 is sprayed onto the partially cooled beans 12. Other methods of application may also be used, such as, submersion, or mixing. .
  • the period of time that the second composition is applied to the partially cooled beans 12 is directly related to method of application used so that only the desired level of abso ⁇ tion ofthe second composition 16 into the partially cooled beans 12 is achieved.
  • the substantial increase of calcium ascorbate in the coffee brewed in under the procedure described in Part II is attributed to the addition of water to the calcium ascorbate prior to the calcium ascorbate is mixed with the propylene glycol.
  • the addition of water to the calcium ascorbate hydrates the calcium ascorbate, resulting in the smaller ascorbate molecules and calcium ion ( Ca+ ), which easily pass through the coffee bean cell.
  • the coffee bean cell is approximately 30 A ( Angstroms ) in diameter, permeability through the cell wall, i.e., the size ofthe cell openings, is a few hundred Angstroms.
  • the diffusion ofthe calcium ascorbate through the coffee bean cell wall is enhanced when the coffee bean is exposed to the calcium ascorbate after roasting ofthe coffee bean during the first cooling ofthe bean. That is, the bean is exposed to the calcium ascorbate after the bean has been cooled from a roasting temperature of in excess of 400 F to a temperature of approximately 212 F.
  • a method of making vitamin C enriched cocoa in accordance with a second embodiment ofthe present invention will be described.
  • Ripe cocoa beans are roasted by exposing the beans to temperature up to and exceeding 400 F to produce roasted cocoa beans 110.
  • the roasted cocoa beans 1 10 are then allowed to cool to a temperature of approximately 212 F to form partially cooled cocoa beans 1 12.
  • a mineral ascorbate composition having vitamin C activity is added to water to produce a first composition 1 14.
  • the mineral portion ofthe mineral ascorbate is preferably calcium, but potassium and sodium can also be used.
  • propylene glycol is then added to the first composition 1 14 creating a second composition 1 16.
  • the second composition 1 16 is then applied to the partially cooled beans 112 for a certain duration of time forming treated beans 1 18.
  • the treated beans 118 are then permitted to cool to room temperature ( 70 F ) forming vitamin C enriched cocoa beans 20.
  • the beans are then ground, and used via known practices to make vitamin C enriched cocoa.
  • vitamin C enriched tea in accordance with a third embodiment ofthe present invention will be described.
  • the process of making vitamin C enriched tea leaves is similar to that ofthe processes described in Fig. 1 and 2 with respect to coffee and cocoa, except that the teal leaves are not roasted or otherwise heated above room temperature prior to application ofthe calcium ascorbate solution.
  • Ripe tea leaves 210 are stored at room temperature, 70 F.
  • a mineral ascorbate composition having vitamin C activity is added to water to produce a first composition 212.
  • the mineral portion of the mineral ascorbate is preferably calcium, but once again, potassium and sodium can also be used.
  • Propylene glycol is then added to the first composition 212 creating a second composition 214.
  • the second composition 214 is then applied to the tea leaves 210 for a certain duration of time forming vitamin C enriched tea leaves 216.
  • the leaves can then be used by known methods to make vitamin C enriched tea.
  • propylene glycol is an effective carrier for mineral ascorbate
  • edible oils such as hydrogenated oils can also be used as carriers in place or in addition to the propylene glycol.
  • Ripe coffee beans are roasted by exposing the beans to temperatures up to and exceeding 400 F to produce roasted coffee beans 410.
  • the roasted coffee beans 410 are then allowed to cool to a temperature of approximately 212 F to form partially cooled coffee beans 412.
  • a mineral ascorbate composition having vitamin C activity is added to a hydrogenated oil, for example soy bean oil, to produce a first composition 414.
  • the mineral portion ofthe mineral escorbate is preferably calcium, but potassium and sodium can also be used.
  • the first composition 414 is then applied to the partially cooled beans 412 for a certain duration of time forming treated beans 416.
  • the treated beans 416 are then permitted to cool to room temperature (70 F) forming vitamin C enriched coffee beans 418.
  • the beans can be ground and used in accordance with known practices to make vitamin C enriched coffee.
  • a method of making vitamin C enriched cocoa in accordance with a fifth embodiment ofthe present invention will be described.
  • Ripe cocoa beans are roasted by exposing the beans to temperatures up to and exceeding 400 F to produce roasted cocoa beans 510.
  • the roasted cocoa beans 510 are then allowed to cool to a temperature of approximately 212 F to form partially cooled cocoa beans 512.
  • a mineral ascorbate composition having vitamin C activity is added to a hydrogenated oil, for example soy bean oil, to produce a first composition 514.
  • the mineral portion ofthe mineral asorbate is preferably calcium, but potassium and sodium can also be used.
  • the first composition 514 is then applied to the partially cooled beans 512 for a certain duration of time forming treated beans 516.
  • the treated beans 516 are then permitted to cool to room temperature (70 F) forming vitamin C enriched cocoa beans 518.
  • the beans can be ground and used in accordance with known practices to make vitamin C enriched cocoa.
  • vitamin C enriched tea in accordance with a sixth embodiment ofthe present invention will be described.
  • the process of making vitamin C enriched tea is similar to that ofthe processes described in Fig. 4 and 5 with respect to coffee and cocoa, except that the tea leaves are not roasted or otherwise heated above room temperature prior to application ofthe calcium ascorbate solution.
  • Ripe tea leaves 610 are stored at room temperature, 70 F.
  • a mineral ascorbate composition having vitamin C activity is added to a hydrogenated oil, for example soy bean oil, to produce a first composition 612.
  • the mineral portion ofthe mineral ascorbate is preferably calcium, but potassium and sodium can also be used.
  • the first composition 612 is then applied to the leaves 610 for certain duration of time forming vitamin C enriched tea leaves 614.
  • the leaves can then be used by known methods to make vitamin C enriched tea.
  • the present invention comprises a method of making vitamin C enriched beverages. It will be appreciated by those skilled in the art that changes could be made to the embodiments described above without departing from the broad inventive concept thereof. It is understood, therefore, that this invention is not limited beverages enriched with vitamin C, but is intended to cover other vitamins and or minerals, as well as other modifications within the spirit and scope ofthe present invention as defined in the appended claims.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention porte sur un procédé de production de boisson enrichie en vitamine C à base de fèves arrivées à maturité que l'on torréfie pour obtenir des fèves torréfiées (10) et que l'on laisse refroidir jusqu'à une température inférieure à 220 °F de façon à avoir des fèves partiellement refroidies (12). On ajoute ensuite une composition minérale d'ascorbate dotée d'une activité de vitamine C à une substance support pour constituer une première composition (16) que l'on applique alors sur les fèves partiellement refroidies pour produire des fèves (18) enrichies en vitamine C. Ce composite moulu enrichi en vitamine C est ensuite ajouté à de l'eau bouillante, ce qui donne une boisson enrichie en vitamine C. Les fèves peuvent être des grains de café ou des fèves de cacao (110). L'invention a également trait à un procédé d'élaboration de thé enrichi en vitamine C.
PCT/US1996/016486 1995-11-24 1996-10-11 Cafe, cacao et the enrichis en vitamine c et leur procede de production WO1997018720A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU74319/96A AU7431996A (en) 1995-11-24 1996-10-11 Vitamin c enriched coffee, cocoa, and tea, and process for its production

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US56258795A 1995-11-24 1995-11-24
US08/562,587 1995-11-24

Publications (1)

Publication Number Publication Date
WO1997018720A1 true WO1997018720A1 (fr) 1997-05-29

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WO (1) WO1997018720A1 (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2137890A1 (es) * 1998-01-14 1999-12-16 Union Tostadora S A Procedimiento para la fabricacion de un preparado alimenticio a base de cafe.
EP1072254A1 (fr) * 1998-04-24 2001-01-31 Sunstar Inc. Compositions alimentaires, compositions orales et compositions medicinales servant a prevenir ou traiter la parodontose et procede de prevention ou de traitement de la parodontose
US6228410B1 (en) * 1999-01-28 2001-05-08 Gerry W. Zajac Method and apparatus for extending the freshness of coffee and indicating its freshness
WO2001070038A2 (fr) * 2000-03-22 2001-09-27 Unilever Plc Thé soluble dans de l'eau froide
WO2004054378A1 (fr) * 2002-12-18 2004-07-01 Council Of Scientific And Industrial Research Processus de prevention du developpement d'une saveur passee dans des thes issus du processus ctc au moyen d'anitoxydants
EP1504670A1 (fr) * 2003-08-04 2005-02-09 Union Tostadora, S.A. Amélioration d'un procédé de préparation d'un produit alimentaire contenant du café
WO2007006432A1 (fr) * 2005-07-11 2007-01-18 Nestec S.A. Procedes et systeme pour ameliorer la generation et la qualite de mousse au moyen d'un distributeur traversant
BE1017855A3 (nl) * 2007-11-21 2009-09-01 P D S Commanditaire Vennootsch Werkwijze voor het behandelen van koffiebonen.
US8734885B2 (en) 2006-06-28 2014-05-27 Voyava Republic Llc Cold infusion process for fortifying coffee beans

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4331692A (en) * 1971-07-23 1982-05-25 Ulla Drevici Cocoa fruits and products
US4851252A (en) * 1986-06-13 1989-07-25 Salus-Haus Dr. Med. Otto Greither Inhaber Otto Greither Composition and process for the production of a mixture for a tea drink with fruit flavour
US5384143A (en) * 1989-06-27 1995-01-24 The Coca-Cola Company Process for the production of canned coffee
US5427806A (en) * 1994-08-08 1995-06-27 The Procter & Gamble Company Process for making a stable green tea extract and product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4331692A (en) * 1971-07-23 1982-05-25 Ulla Drevici Cocoa fruits and products
US4851252A (en) * 1986-06-13 1989-07-25 Salus-Haus Dr. Med. Otto Greither Inhaber Otto Greither Composition and process for the production of a mixture for a tea drink with fruit flavour
US5384143A (en) * 1989-06-27 1995-01-24 The Coca-Cola Company Process for the production of canned coffee
US5427806A (en) * 1994-08-08 1995-06-27 The Procter & Gamble Company Process for making a stable green tea extract and product

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2137890A1 (es) * 1998-01-14 1999-12-16 Union Tostadora S A Procedimiento para la fabricacion de un preparado alimenticio a base de cafe.
EP1072254A1 (fr) * 1998-04-24 2001-01-31 Sunstar Inc. Compositions alimentaires, compositions orales et compositions medicinales servant a prevenir ou traiter la parodontose et procede de prevention ou de traitement de la parodontose
EP1072254A4 (fr) * 1998-04-24 2005-01-05 Sunstar Inc Compositions alimentaires, compositions orales et compositions medicinales servant a prevenir ou traiter la parodontose et procede de prevention ou de traitement de la parodontose
US6228410B1 (en) * 1999-01-28 2001-05-08 Gerry W. Zajac Method and apparatus for extending the freshness of coffee and indicating its freshness
WO2001070038A2 (fr) * 2000-03-22 2001-09-27 Unilever Plc Thé soluble dans de l'eau froide
WO2001070038A3 (fr) * 2000-03-22 2002-09-19 Unilever Plc Thé soluble dans de l'eau froide
US6589575B2 (en) 2000-03-22 2003-07-08 Lipton, Division Of Conopco, Inc. Cold water soluble tea
WO2004054378A1 (fr) * 2002-12-18 2004-07-01 Council Of Scientific And Industrial Research Processus de prevention du developpement d'une saveur passee dans des thes issus du processus ctc au moyen d'anitoxydants
EP1504670A1 (fr) * 2003-08-04 2005-02-09 Union Tostadora, S.A. Amélioration d'un procédé de préparation d'un produit alimentaire contenant du café
WO2007006432A1 (fr) * 2005-07-11 2007-01-18 Nestec S.A. Procedes et systeme pour ameliorer la generation et la qualite de mousse au moyen d'un distributeur traversant
US8734885B2 (en) 2006-06-28 2014-05-27 Voyava Republic Llc Cold infusion process for fortifying coffee beans
BE1017855A3 (nl) * 2007-11-21 2009-09-01 P D S Commanditaire Vennootsch Werkwijze voor het behandelen van koffiebonen.

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Publication number Publication date
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