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Matches 451 - 500 out of 14,624

Document Document Title
WO/2015/189857A1
A novel extract from green coffee beans is disclosed which contains polyphenols and bioactive compounds e.g. Chlorogenic acids in a significantly higher concentration (70-80%) than in extracts of prior art methods (40-50%). The extract h...  
WO/2015/185372A1
Ready to drink coffee beverages are provided. The beverage comprises a protein component comprising casein, whey, sodium caseinate and/or combination of thereof; coffee, a cellulose component comprising microcrystalline cellulose (MCC), ...  
WO/2015/184494A1
A process for obtaining a caffeine extract from coffee beans using a glycerol and water solvent system. The caffeine extract is isolated by filtration of the extraction mixture and removal of solvent under reduced pressure. The isolated ...  
WO/2015/181952A1
A method for producing roasted coffee beans, wherein water is added to starting-material roasted coffee beans that have been milled at a proportion of 5-95 mass% relative to the starting-material roasted coffee beans, and then the result...  
WO/2015/181110A1
The present invention provides a dry mixture in particulate form containing a gas release agent which is at least partially coated with a lipophilic compound and/or an amphiphilic compound, and a flavour component for preparation of an a...  
WO/2015/183082A1
The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating materi...  
WO/2015/170283A2
The invention relates to a production method for obtaining an extract of green coffee from unroasted green coffee beans, said extract having a high chlorogenic acid content. The method comprises the following steps: a) cleaning the green...  
WO/2015/170167A1
The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5wt% fat, wherein a ratio of fat to casein is from 3: 1 to 18: 1.  
WO/2015/127320A3
A grain free fat beverage composition comprising at least one fatty acid and at least one beverage ingredient, is provided. The fat beverage compositions are useful for preparing beverage foods that provide health benefits.  
WO/2015/166678A1
 Provided is a method for producing a packaged beverage that makes it possible to suppress deterioration of the taste, flavor, appearance, and the like of a drink liquid due to heat applied during the production process or due to the e...  
WO/2015/166522A1
An object is to provide a liquid food/beverage which can suppress so-called time degradation during the storage, such as generation of degradation odor, change in liquid color and generation of precipitation or sediment, can maintain goo...  
WO/2014/176102A3
An aseptic, hot-brewed packaged coffee or espresso beverage is disclosed. The hot- brewed coffee or espresso beverage includes a beverage package comprising a hollow sterile container having a base and an outlet opening, the container ha...  
WO/2015/162021A1
Embodiments of the present invention relate to identifying initial roasting degree of coffee beans. A method for identifying an initial roasting degree of coffee beans disclosed. The method comprises steps of measuring information indica...  
WO/2015/163359A1
In this electric milling machine, when a milling operation is completed, a "milling suppression timer" is set. When said timer is set, until the timer is cleared due to completion of a timer countdown, the electric milling machine does n...  
WO/2015/158678A1
The present invention proposes a method for controlling a roasting process of coffee beans comprises sampling a first batch of coffee beans and a second batch of coffee beans from said coffee beans during roasting(S12; S42); detecting a ...  
WO/2015/155024A1
The present invention relates to processes for providing tea creamer compositions with enhanced tea taste and/or tea aromas. In addition the invention relates to the use of such creamer compositions in tea mixes. The tea creamer composit...  
WO/2015/151382A1
Provided is a drip-type green tea extraction implement that, in the stead of a teapot, brews green tea in a delicious manner. The green tea extraction implement is provided with a funnel-shaped implement main body, and a filter. The impl...  
WO/2015/151345A1
The present invention provides a novel emulsifier for milk component-containing beverages that is a stearoyl lactate with superior effect on suppressing separation and coagulation of milk components and on inhibiting germination and prop...  
WO/2015/144495A1
Disclosed is a water based method for extracting caffeine from alkaloid containing substances, in particular tea leaves. The method can be performed without the use of artificial substances. The method allows the other soluble, non-caffe...  
WO/2015/141999A1
The present invention relates to a method for processing raw coffee beans, comprising the steps of: (a) washing raw beans; (b) germinating the washed raw beans; (c) washing the germinated raw beans; (d) drying the washed germinated raw b...  
WO/2015/136841A1
[Problem] To provide a highly palatable extracted tea beverage having an effectively enhanced freshly-brewed flavor. [Solution] The issue is solved by an extracted tea beverage containing γ-glutamyl-valyl-glycine.  
WO/2015/136439A1
A tablet (12) of soluble coffee comprises a predetermined amount of soluble coffee powder, suitable for producing a coffee-based beverage when immersed in water or other liquid substance. The tablet is characterized in that it comprises ...  
WO/2015/135090A1
A natural yew health care tea and a preparation method therefor. The yew health care tea is prepared by using the following raw materials: yew, fruits of barbary wolfberry, momordica grosvenori, polygonum multiflorum, gynostemma pentaphy...  
WO/2015/129648A1
Provided is a method for manufacturing a packaged coffee beverage in which the flavour and aroma that are unique to Robusta are minimised. It was discovered that a packaged coffee beverage in which the flavour and aroma that are unique t...  
WO/2015/129652A1
Coffee beverages obtained by blending a fine powder of roasted coffee beans have a characteristic aroma (roasted aroma) derived from the roasted coffee beans. However, when stored in beverage cans for a long period, the roasted smell is ...  
WO/2015/091568A3
Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltrati...  
WO/2015/129649A1
 Provided is a highly drinkable coffee beverage, in which the heated milk odor occurring during high-temperature sterilization of a milk-containing coffee beverage is minimized. This milk-containing coffee beverage includes insoluble c...  
WO/2015/128710A1
The present invention relates to a method for preparing a foaming beverage powder, the method comprising: providing a porous beverage powder; heating the porous beverage powder to a temperature below its glass transition temperature in a...  
WO/2015/126852A1
A system and method for packaging coffee is presented. Coffee is packaged in an oxygen-free environment to eliminate or minimize the presence of oxygen in the package. Coffee that is packaged according to the system and method presented ...  
WO/2015/125629A1
Provided is a method for producing a plant extract having a rich aroma and matured fragrance, said method comprising adding an alcohol to a steam-extracted plant extract, which is obtained by steam distillation of a plant material, to gi...  
WO/2014/140836A4
A method for preserving green coffee beans by storing or packaging the beans in a nitrogen-filled low-oxygen-permeability container with at least one oxygen absorbent or scavenger. A method for preserving roasted coffee beans by storing ...  
WO/2015/124981A1
The present invention relates to a composition for making a coffee beverage, the composition comprising: roast and ground coffee having a X50 of from 700 to 1250 μm; and a milk powder with a X50 of from 50 μιm to 3 mm; wherein the rat...  
WO/2015/126167A1
Disclosed is a canister grinder. The canister grinder according to the present invention comprises: a coffee bean container for storing coffee beans; a grinder which is detachably coupled to one side of the coffee bean container, has a c...  
WO/2015/122679A1
The present invention relates to a peanut sprout tea and to a production method therefor, and aims to provide a peanut sprout tea which tastes good and has a high content of resveratrol so as to be outstanding at improving health. To thi...  
WO/2015/123282A1
The present invention relates to processes and intermediates for the preparation of compounds of formula (I) [Formula should be entered here] or a salt or oxide thereof, wherein Alk, M1, M2, R1, R2, R3, R4, R5, R6, R7, and n are as descr...  
WO/2015/120988A1
A tea-flavoured beverage concentrate, comprising a beverage concentrate base in which tea flavour is provided by the incorporation of tea distillate. Dilution of this composition results in a tea-flavoured beverage that suffers from less...  
WO/2015/118564A1
The present invention discloses a new process for the manufacturing of high quality flavored green tea with enhanced aroma and flavor characters. The invention more particularly discloses energy efficient novel process for the manufactur...  
WO/2015/117011A1
This invention concerns an enhanced green tea based product for oral use whereby the nutritional and health benefits of green tea, and additives which shall include some combination of flavoring, preservatives, caffeine, humectants, and ...  
WO/2015/111742A1
In the present invention: insoluble matter is removed from a protein hydrolysate solution obtained by hydrolyzing a grain protein; treatment that causes the precipitation of a hydrophobic amino acid is performed; and the precipitate reco...  
WO/2015/044081A3
A concentrated tea and honey composition has a very high total dissolved solids concentration and demonstrates stability at extremely low pH when based on enzymatically treated tea ingredients.  
WO/2015/110337A1
The present invention relates to a roasting method of roasting partially roasted coffee beans; the roasting method comprises the steps of: obtaining a roast level of the partially roasted coffee beans; determining a roasting profile for ...  
WO/2015/109460A1
A method for producing Antrodia cinnamomea coffee beans, and Antrodia cinnamomea coffee beans prepared by using the method. A culture method for producing Antrodia cinnamomea coffee beans is provided. The method is suitable for propagati...  
WO/2015/111843A1
A stir-fryer according to the present invention has a pyrolyzing device that quickly and completely removes smoke and odors produced when stir-frying grains such as coffee beans. The pyrolyzing device includes: heating means that radiate...  
WO/2015/108493A1
The present invention is related to a roasting machine (80) which comprises a loading chamber (10) through which the food products such as coffee, dried nut and etc. that will be subjected to a roasting process, will be loaded into the m...  
WO/2015/107807A1
Provided is a black tea beverage having an excellent sweet and sour taste and high freshness. The black tea beverage contains 5-50 mg/100 ml of tannin and has a ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate,...  
WO/2015/104165A1
The present invention provides a method and device 8 for producing a beverage from a capsule 1 containing at least one beverage ingredient 2. The device 8 is configured to carry out the method, by feeding a first volume of water into the...  
WO/2015/104172A1
A process of preparing a capsule comprising a ground coffee ingredient, the process comprising the steps of: (a) cooling a coffee ingredient to a temperature of -50°C to 10°C; (b) grinding the coffee ingredient, optionally wherein the ...  
WO/2014/140836A3
A method for preserving green coffee beans by storing or packaging the beans in a nitrogen-filled !ow-oxygen-permeability container with at least one oxygen absorbent or scavenger. A method for preserving roasted coffee beans by storing ...  
WO/2015/102095A1
Europe, etc. have many traditional foods. In addition, Japan has its unique and completely different traditional foods. In December 2013, Japanese food was registered as United Nations Educational, Scientific and Cultural Organization (U...  
WO/2015/096972A1
The present invention relates to a method of producing a freeze dried soluble coffee powder which produces foam when dissolved in water. The method involves partly melting the surface of a granulated frozen coffee extract and mixing it w...  

Matches 451 - 500 out of 14,624