WO1999039587A1 - Alimentary product based on coffee, cocoa and guarana - Google Patents

Alimentary product based on coffee, cocoa and guarana Download PDF

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Publication number
WO1999039587A1
WO1999039587A1 PCT/IT1999/000014 IT9900014W WO9939587A1 WO 1999039587 A1 WO1999039587 A1 WO 1999039587A1 IT 9900014 W IT9900014 W IT 9900014W WO 9939587 A1 WO9939587 A1 WO 9939587A1
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
cocoa
guarana
product according
product
Prior art date
Application number
PCT/IT1999/000014
Other languages
French (fr)
Inventor
Danillo Rossi
Original Assignee
Danillo Rossi
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 Danillo Rossi filed Critical Danillo Rossi
Priority to EP99905165A priority Critical patent/EP1052906B1/en
Priority to DE69901382T priority patent/DE69901382D1/en
Publication of WO1999039587A1 publication Critical patent/WO1999039587A1/en

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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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • 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
    • 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
    • A23G2200/14—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 fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Definitions

  • the present invention relates to an alimentary product based on coffee, cocoa and guarana.
  • cocoa is also widely used when drinking coffee since a chocolate is often served together with a cup of coffee. Cocoa, in fact, if present in a balanced amount, together with coffee produces harmonious aromas which supplement and offset each other and also have an energetic effect.
  • cocoa when associated with coffee, improves the taste of the coffee mixtures, eliminating any bitter aftertastes arising from incorrect roasting of the coffee beans.
  • the object of the present invention is that of eliminating the abovementioned drawbacks and providing an alimentary product having a new particular taste and a high quality.
  • the search for a new taste is combined with the search for an alimentary product which combines a long-term energetic effect with an improved, particular and refined taste.
  • it comprises a mixtures of coffee beans or ground coffee, cocoa and guarana in fine powder form in the following proportions: coffee 86-98% (and preferably 91-
  • the product may be an energy-producing coffee supplied in cups (beverage), an energy- producing drink based on soluble freeze-dried coffee and cocoa and guarana in soluble fine powder form, or may be an energy-producing ice-cream based on milk cream or custard cream, coffee and chocolate (cocoa) with guarana added to the coffee during the preparation of the chocolate.
  • the present invention relates to an alimentary product based on coffee and cocoa, the particular feature of which consists in the presence of guarana.
  • the coffee which is roasted, may be in the form of beans or ground or soluble and freeze- dried and, if necessary, decaffeinated.
  • the alimentary product may be, for example, (hot or cold) liquid coffee or a drink or an ice-cream, as well as a chocolate or a sweet.
  • This beverage in addition to the invigorating effect provided by the coffee, also provides the almost instantaneous energy of cocoa and the prolonged energy produced by guarana.
  • Guarana is in fact a shrub of South American origin, the seed (or fruit) of which ground into a fine powder can be dissolved in water, thus providing a solution which is already known for its fatigue-combatting properties.
  • a further characteristic feature of guarana is that the energy supplied is not of the instantaneous type with a sudden peak and rapid decline, but has a more constant and longer lasting progression over time, without negative side effects such as irritability or hyper-excitability. Guarana is in fact used as an excellent tonic for cerebral activity and also improves the reflexes and increases the capacity to withstand fatigue.
  • Guarana in fine powder form is brownish, water-soluble, practically odourless and has a bitter and astringent taste.
  • Guarana added to coffee does not provide a pleasing final beverage since it is too bitter; in order to remedy this, it is necessary to add cocoa which manages to cover and eliminate the unpleasant bitterness of guarana, while at the same time enhancing the aroma of the coffee.
  • the simultaneous presence of the three ingredients is required in order to obtain a positive taste effect with a gradual invigorating energy- producing action.
  • the strong and predominant taste of the coffee together with the masking aroma of the cocoa and bitterness of the guarana complement each other.
  • the coffee used in combination with the cocoa may be in the form of beans or ground.
  • coffee in the form of beans, after roasting may be subject to two different types of treatment.
  • a first treatment envisages hot-spraying the coffee beans which have just been toasted, with a solution of cocoa and guarana, the subsequent slow and constant mixing of the beans in a hot and ventilated environment in order to achieve drying, final packaging for an espresso mixture of the type used in bars, or grinding with vacuum-packaging for "mocha" type mixtures. 4
  • a second treatment envisages grinding the coffee which has just been roasted, subsequent mixing with cocoa and guarana in the form of a soluble fine powder and final vacuum- packaging.
  • Grinding of the coffee may be of the type producing a finer blend for espresso machines used in bars or less fine blend for domestic use (“mocha" type coffee).
  • the coffee thus obtained may be used also for the preparation of "cappuccino” and may be used as a hot or cold beverage.
  • the mixture of the three ingredients may also be used for making energy-producing drinks or ice-creams with a particular taste.
  • freeze-dried water-soluble coffee is used, this being combined with the cocoa and the guarana in the form of soluble fine powder and if necessary powdered milk and sweetener are added, in the following preferred proportions, for each litre of water: freeze-dried coffee: 40 g ⁇ 6 g cocoa: 20 g ⁇ 3 g guarana: 20 g ⁇ 3 g powdered milk (where applicable): 40 g ⁇ 6 g sweetener (where applicable)
  • the sweetener may consist of sugar in an amount of 40 g ⁇ 6 g or dietary sweetener of a known type. 5
  • the alimentary product is an ice-cream
  • it is an energy-producing icecream consisting of milk cream/custard cream, coffee, chocolate (cocoa) and guarana, in which the coffee is in the form of iced beads of espresso coffee and guarana is added to the cocoa during preparation of the chocolate.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Alimentary product which is based on coffee and cocoa and in which coffee, cocoa and guarana are all present. The product comprises a mixture of coffee in the form of beans or ground coffee, cocoa in powder form and guarana in the form of fine powder in the following proportions: coffee: 86-98 %; cocoa: 1-7 %; guarana: 1-7 %. The product may also be a beverage based on soluble freeze-dried coffee and cocoa, with the addition of guarana in the form of a souluble fine powder, or may be an ice-cream based on coffee, cocoa and guarana.

Description

1
ALIMENTARY PRODUCT BASED ON COFFEE, COCOA AND GUARANA
TECHNICAL FIELD AND BACKGROUND ART.
The present invention relates to an alimentary product based on coffee, cocoa and guarana.
In the alimentary sector, products based on coffee and cocoa, for example chocolates containing coffee, are already known.
The combination of coffee and cocoa is also widely used when drinking coffee since a chocolate is often served together with a cup of coffee. Cocoa, in fact, if present in a balanced amount, together with coffee produces harmonious aromas which supplement and offset each other and also have an energetic effect.
Moreover, cocoa, when associated with coffee, improves the taste of the coffee mixtures, eliminating any bitter aftertastes arising from incorrect roasting of the coffee beans.
Within the sector of alimentary products there is, however, an increasing need to find new tastes and flavours which increase the qualities and properties of a certain product or distinguish a certain product.
DISCLOSURE OF INVENTION.
The object of the present invention is that of eliminating the abovementioned drawbacks and providing an alimentary product having a new particular taste and a high quality. In the present case the search for a new taste is combined with the search for an alimentary product which combines a long-term energetic effect with an improved, particular and refined taste.
Said objects are fully achieved by the alimentary product according to the present invention, which is characterized by the contents of the claims indicated below and in particular by the fact that it envisages adding guarana to coffee and cocoa. 2
Preferably it comprises a mixtures of coffee beans or ground coffee, cocoa and guarana in fine powder form in the following proportions: coffee 86-98% (and preferably 91-
93%); cocoa 1-7% (and preferably 3.5 - 4.5%); guarana 1-7% (and preferably 3.5 - 4.5%).
The product may be an energy-producing coffee supplied in cups (beverage), an energy- producing drink based on soluble freeze-dried coffee and cocoa and guarana in soluble fine powder form, or may be an energy-producing ice-cream based on milk cream or custard cream, coffee and chocolate (cocoa) with guarana added to the coffee during the preparation of the chocolate.
These and other characteristic features will emerge more clearly from the following description of some preferred embodiments.
BEST MODE FOR CARRYING OUT THE INVENTION.
The present invention relates to an alimentary product based on coffee and cocoa, the particular feature of which consists in the presence of guarana.
The coffee, which is roasted, may be in the form of beans or ground or soluble and freeze- dried and, if necessary, decaffeinated.
The alimentary product may be, for example, (hot or cold) liquid coffee or a drink or an ice-cream, as well as a chocolate or a sweet.
In the specific case of coffee understood as a beverage, the strong and predominant taste of the coffee and the masking aroma of cocoa and the bitterness of the guarana combine together in the said product, enhancing each other.
This beverage, in addition to the invigorating effect provided by the coffee, also provides the almost instantaneous energy of cocoa and the prolonged energy produced by guarana.
Guarana is in fact a shrub of South American origin, the seed (or fruit) of which ground into a fine powder can be dissolved in water, thus providing a solution which is already known for its fatigue-combatting properties. 3
A further characteristic feature of guarana is that the energy supplied is not of the instantaneous type with a sudden peak and rapid decline, but has a more constant and longer lasting progression over time, without negative side effects such as irritability or hyper-excitability. Guarana is in fact used as an excellent tonic for cerebral activity and also improves the reflexes and increases the capacity to withstand fatigue.
Guarana in fine powder form is brownish, water-soluble, practically odourless and has a bitter and astringent taste.
Guarana added to coffee does not provide a pleasing final beverage since it is too bitter; in order to remedy this, it is necessary to add cocoa which manages to cover and eliminate the unpleasant bitterness of guarana, while at the same time enhancing the aroma of the coffee.
Therefore, the simultaneous presence of the three ingredients (coffee, cocoa and guarana) is required in order to obtain a positive taste effect with a gradual invigorating energy- producing action. In the abovementioned beverage the strong and predominant taste of the coffee together with the masking aroma of the cocoa and bitterness of the guarana complement each other.
The coffee used in combination with the cocoa may be in the form of beans or ground. In particular, coffee in the form of beans, after roasting, may be subject to two different types of treatment.
A first treatment envisages hot-spraying the coffee beans which have just been toasted, with a solution of cocoa and guarana, the subsequent slow and constant mixing of the beans in a hot and ventilated environment in order to achieve drying, final packaging for an espresso mixture of the type used in bars, or grinding with vacuum-packaging for "mocha" type mixtures. 4
A second treatment envisages grinding the coffee which has just been roasted, subsequent mixing with cocoa and guarana in the form of a soluble fine powder and final vacuum- packaging.
Grinding of the coffee may be of the type producing a finer blend for espresso machines used in bars or less fine blend for domestic use ("mocha" type coffee).
The coffee thus obtained may be used also for the preparation of "cappuccino" and may be used as a hot or cold beverage.
After numerous experiments, the Applicant have reached the conclusion that the best energy/taste effects are achieved with the following proportion of ingredients: coffee in the form of beans or ground coffee: 86-98% and preferably about 91-93%; cocoa in soluble powder form: 1-7% and preferably about 3.5 - 4.5%; guarana in soluble powder form: 1-7% and preferably about 3.5 - 4.5%.
The mixture of the three ingredients (coffee, cocoa and guarana) may also be used for making energy-producing drinks or ice-creams with a particular taste. In the case of drinks, freeze-dried water-soluble coffee is used, this being combined with the cocoa and the guarana in the form of soluble fine powder and if necessary powdered milk and sweetener are added, in the following preferred proportions, for each litre of water: freeze-dried coffee: 40 g ± 6 g cocoa: 20 g ± 3 g guarana: 20 g ± 3 g powdered milk (where applicable): 40 g ± 6 g sweetener (where applicable)
The sweetener may consist of sugar in an amount of 40 g ± 6 g or dietary sweetener of a known type. 5
In the case where the alimentary product is an ice-cream, it is an energy-producing icecream consisting of milk cream/custard cream, coffee, chocolate (cocoa) and guarana, in which the coffee is in the form of iced beads of espresso coffee and guarana is added to the cocoa during preparation of the chocolate.

Claims

6CLAIMS
1. Alimentary product based on coffee and cocoa, in which coffee and cocoa are both present, characterized in that it comprises the addition of guarana.
2. Alimentary product according to Claim 1, characterized in that it comprises a mixture of coffee in the form of beans or ground coffee, cocoa in powder form and guarana in the form of fine powder in the following proportions: coffee: 86-98% cocoa: 1-7% guarana: 1-7%
3. Alimentary product according to Claim 2, in which the proportions of the ingredients are: coffee 91-93%, cocoa 3.5 - 4.5%, guarana 3.5 - 4.5%.
4. Product according to Claim 1, in which the coffee beans, after toasting, are hot-sprayed with a solution of cocoa and guarana and are subsequently left to dry prior to final packaging.
5. Product according to Claim 1, in which the coffee beans, after toasting, are ground and mixed with cocoa and guarana in the form of a soluble fine powder.
6. Product according to Claim 1 , in which the product is a drink based on soluble freeze- dried coffee and cocoa, with the addition of guarana in the form of a water-soluble fine powder.
7. Product according to Claim 6, in which the solution comprises, for each litre of water:
- freeze-dried coffee: 40 g ┬▒ 6 g
- cocoa: 20 g ┬▒ 3 g
- guarana: 20 g ┬▒ 3 g
- powdered milk (where applicable): 40 g ┬▒ 6 g
- sweetener (where applicable) 7
8. Product according to Claim 7, in which the sweetener is sugar in the amount of 40 g ┬▒ 6 g.
9. Product according to Claim 1 , in which the product is an energy-producing ice-cream.
10. Product according to Claim 9, in which the coffee is in the form of small beads of espresso coffee and is present together with the cocoa and the guarana in an ice-cream of the type consisting of milk cream/custard cream, chocolate (cocoa), coffee and guarana.
PCT/IT1999/000014 1998-02-06 1999-01-27 Alimentary product based on coffee, cocoa and guarana WO1999039587A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP99905165A EP1052906B1 (en) 1998-02-06 1999-01-27 Alimentary product based on coffee, cocoa and guarana
DE69901382T DE69901382D1 (en) 1998-02-06 1999-01-27 FOOD BASED ON COFFEE, COCOA AND GUARANA

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT1998PR000005A IT1304523B1 (en) 1998-02-06 1998-02-06 FOOD PRODUCT BASED ON COFFEE, COCOA AND GUARANA '.
ITPR98A000005 1998-02-06

Publications (1)

Publication Number Publication Date
WO1999039587A1 true WO1999039587A1 (en) 1999-08-12

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PCT/IT1999/000014 WO1999039587A1 (en) 1998-02-06 1999-01-27 Alimentary product based on coffee, cocoa and guarana

Country Status (4)

Country Link
EP (1) EP1052906B1 (en)
DE (1) DE69901382D1 (en)
IT (1) IT1304523B1 (en)
WO (1) WO1999039587A1 (en)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1078577A2 (en) * 1999-08-17 2001-02-28 Societe Des Produits Nestle S.A. Moulded confectionery product comprising vegetable solids
ES2165816A1 (en) * 2000-07-28 2002-03-16 Rowe Juan Picornell Food preparation based on iced milk coffee involves primary stage of adding 300 to 500 grams of recently roasted and ground coffee to liter of boiling water, covering mixture and allowing it to infuse for 3 to 4 minutes
ES2166725A1 (en) * 2000-07-28 2002-04-16 Rowe Juan Picornell Preparation based on coffee and chocolate ice cream
WO2004095937A1 (en) * 2003-04-28 2004-11-11 Kraft Foods R & D, Inc. Coffee and creamer compositions
FR2860130A1 (en) * 2003-08-19 2005-04-01 Llya Gerchikov MIXTURE FOR THE PREPARATION OF A COFFEE SLIMMING DRINK
EP1609370A1 (en) 2004-06-21 2005-12-28 Giulio Valter Micioni Alimentary product in powder form composed of coffee and medicinal herbs from which a healthy drink of Italian espresso coffee or other type can be produced
WO2005122780A1 (en) * 2004-06-15 2005-12-29 Krüger Gmbh & Co. Kg Pulverulent composition containing roast coffee
US7763300B2 (en) 2001-10-19 2010-07-27 The Folgers Coffee Company Method of making flavored coffee compositions
DE102009048534A1 (en) 2009-10-02 2011-04-14 Engelbert Grzeschik Confectionery emulsion with coffee flavor, useful e.g. as confectionery spreads or flavor additives for ice creams, comprises aqueous phase and dispersed oil phase comprising coffee aroma containing vegetable oil, which exhibits cafestol
DE102012005511A1 (en) * 2012-03-19 2013-09-19 Johann Loder Beverage composition useful in a beverage, and for preparing an ice cream, comprises guarana, and cereal milk, preferably oat- and/or barley milk
US9314042B2 (en) 2012-11-26 2016-04-19 Tierra Nueva Fine Cocoa, Llc. Method and composition used for the manufacture of coffee liquor
WO2017171849A1 (en) * 2016-04-01 2017-10-05 Tierra Nueva Fine Cocoa, Llc. Method and composition used for the manufacture of coffee liquor
DE102019101926A1 (en) * 2019-01-25 2020-07-30 Heyros Gmbh Process for treating roasted coffee beans
DE102020117413A1 (en) 2020-07-02 2022-01-05 Heyros Gmbh Method for treating roasted coffee beans

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114532433A (en) * 2020-11-27 2022-05-27 罗世剑 Polygonatum sibiricum coffee and preparation method and application thereof

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DE1901277A1 (en) * 1969-01-10 1970-08-06 Partipharm Ag Chewing gum to com ensate for excessive - cigarette smoking
DE2739849A1 (en) * 1977-09-03 1979-03-15 Gunter M Voss Confectionery contg. guarana - esp. filling or coating compsns., has new aroma and brown colour appeal
US4663176A (en) * 1985-09-20 1987-05-05 Glacial Confections, Inc. Frozen mousse and method of making same
EP0396260A2 (en) * 1989-05-05 1990-11-07 General Foods France S.A. Process for preparing a flavored instant coffee extract by freeze-drying
DE4103209C1 (en) * 1991-02-02 1992-12-03 J J Darboven Coffee extract powder for cappuccino drink - contg. ground coffee, sugar, fats, lactose, glucose, cocoa powder, sodium case intake and sodium bi:carbonate
EP0546200A1 (en) * 1991-12-04 1993-06-16 Societe Des Produits Nestle S.A. Liquid milk product and process for its preparation
GB2285578A (en) * 1993-12-22 1995-07-19 Leilani Lea Beverages containing added guaranine
DE19540014A1 (en) * 1995-10-27 1997-04-30 Kospro Kosmetikproduktionsgese Coffee powder composition giving non-bitter drink

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1901277A1 (en) * 1969-01-10 1970-08-06 Partipharm Ag Chewing gum to com ensate for excessive - cigarette smoking
DE2739849A1 (en) * 1977-09-03 1979-03-15 Gunter M Voss Confectionery contg. guarana - esp. filling or coating compsns., has new aroma and brown colour appeal
US4663176A (en) * 1985-09-20 1987-05-05 Glacial Confections, Inc. Frozen mousse and method of making same
EP0396260A2 (en) * 1989-05-05 1990-11-07 General Foods France S.A. Process for preparing a flavored instant coffee extract by freeze-drying
DE4103209C1 (en) * 1991-02-02 1992-12-03 J J Darboven Coffee extract powder for cappuccino drink - contg. ground coffee, sugar, fats, lactose, glucose, cocoa powder, sodium case intake and sodium bi:carbonate
EP0546200A1 (en) * 1991-12-04 1993-06-16 Societe Des Produits Nestle S.A. Liquid milk product and process for its preparation
GB2285578A (en) * 1993-12-22 1995-07-19 Leilani Lea Beverages containing added guaranine
DE19540014A1 (en) * 1995-10-27 1997-04-30 Kospro Kosmetikproduktionsgese Coffee powder composition giving non-bitter drink

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1078577A2 (en) * 1999-08-17 2001-02-28 Societe Des Produits Nestle S.A. Moulded confectionery product comprising vegetable solids
EP1078577A3 (en) * 1999-08-17 2003-08-13 Societe Des Produits Nestle S.A. Moulded confectionery product comprising vegetable solids
ES2165816A1 (en) * 2000-07-28 2002-03-16 Rowe Juan Picornell Food preparation based on iced milk coffee involves primary stage of adding 300 to 500 grams of recently roasted and ground coffee to liter of boiling water, covering mixture and allowing it to infuse for 3 to 4 minutes
ES2166725A1 (en) * 2000-07-28 2002-04-16 Rowe Juan Picornell Preparation based on coffee and chocolate ice cream
US7763300B2 (en) 2001-10-19 2010-07-27 The Folgers Coffee Company Method of making flavored coffee compositions
WO2004095937A1 (en) * 2003-04-28 2004-11-11 Kraft Foods R & D, Inc. Coffee and creamer compositions
US9814249B2 (en) 2003-04-28 2017-11-14 Kraft Foods R&D, Inc. Multilayered coffee and creamer particle beverage composition
DE102004039801B4 (en) * 2003-08-19 2007-07-12 Ilya Gerchikov Mixture for preparing a weight loss beverage
FR2860130A1 (en) * 2003-08-19 2005-04-01 Llya Gerchikov MIXTURE FOR THE PREPARATION OF A COFFEE SLIMMING DRINK
WO2005122780A1 (en) * 2004-06-15 2005-12-29 Krüger Gmbh & Co. Kg Pulverulent composition containing roast coffee
EP1609370A1 (en) 2004-06-21 2005-12-28 Giulio Valter Micioni Alimentary product in powder form composed of coffee and medicinal herbs from which a healthy drink of Italian espresso coffee or other type can be produced
DE102009048534A1 (en) 2009-10-02 2011-04-14 Engelbert Grzeschik Confectionery emulsion with coffee flavor, useful e.g. as confectionery spreads or flavor additives for ice creams, comprises aqueous phase and dispersed oil phase comprising coffee aroma containing vegetable oil, which exhibits cafestol
DE202009018750U1 (en) 2009-10-02 2013-02-07 Engelbert Grzeschik Sweets emulsion with coffee flavor
DE102012005511A1 (en) * 2012-03-19 2013-09-19 Johann Loder Beverage composition useful in a beverage, and for preparing an ice cream, comprises guarana, and cereal milk, preferably oat- and/or barley milk
US9314042B2 (en) 2012-11-26 2016-04-19 Tierra Nueva Fine Cocoa, Llc. Method and composition used for the manufacture of coffee liquor
WO2017171849A1 (en) * 2016-04-01 2017-10-05 Tierra Nueva Fine Cocoa, Llc. Method and composition used for the manufacture of coffee liquor
DE102019101926A1 (en) * 2019-01-25 2020-07-30 Heyros Gmbh Process for treating roasted coffee beans
DE102020117413A1 (en) 2020-07-02 2022-01-05 Heyros Gmbh Method for treating roasted coffee beans

Also Published As

Publication number Publication date
ITPR980005A1 (en) 1999-08-06
EP1052906A1 (en) 2000-11-22
DE69901382D1 (en) 2002-06-06
EP1052906B1 (en) 2002-05-02
IT1304523B1 (en) 2001-03-19

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