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WO/2012/069452A1 |
Disclosed is a packaged liquid product for diluting to prepare a beverage, wherein the liquid product comprises expressed tea juice, wherein the total amount of tea solids in the liquid product is greater than 0.42 g, wherein the tea sol...
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WO/2012/069311A1 |
Disclosed is a package (1) containing a liquid composition within a chamber (3), wherein the liquid composition comprises tea solids in an amount of from 3 to 30% by weight, wherein the chamber has a region (4) which is openable to form ...
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WO/2012/069323A1 |
The present invention relates to a tea product. More particularly the present invention relates to a leaf tea product with enhanced amounts of theaflavins and catechins. The problem addressed by the present invention is to provide a tea ...
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WO/2012/066960A1 |
The taste (especially aroma and richness) of various food products such as chili oil, broad bean chili paste, red pepper miso with garlic, XO sauce, pepper sauce, peperoncino-infused oil, sweet flour paste, tahini, oyster sauce, Chinese ...
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WO/2012/068012A1 |
Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/ or particulates that contains high pressure gas. The methods and systems are confi...
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WO/2012/064209A1 |
A method of preparing a slidable blade mounted on a drum of a tobacco cutter for cutting the fibres of a predetermined length in which the cutting edge of the blade is being bevelled by moving a grinding wheel along the generatrix of the...
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WO/2012/062928A1 |
Methods of improving mental or physical health conditions of an individual are provided. In a general embodiment, the method provides administering to an individual in need of an improved mental or physical health condition a decaffeinat...
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WO/2012/059484A3 |
One embodiment of the invention relates to apparatus (10) for roasting coffee beans, the apparatus comprising: a chamber (12) in which a supply of coffee beans can be received for roasting;means (15) for heating air; and means (20) for d...
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WO/2012/056141A2 |
The present invention relates to a method for producing articles impregnated with at least one plant extract from at least one plant, characterized in that it comprises the following steps: a) extraction and/or pressing of at least one p...
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WO/2012/057084A1 |
Provided are a flavor improving agent which comprises a D-amino acid or a salt thereof as the active ingredient, a method for producing a food or drink having an improved flavor without disrupting the flavor balance thereof, and a method...
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WO/2012/052457A1 |
The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materia...
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WO/2012/048925A1 |
Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of : - providing fresh tea leaves comprising catechins and active endogenous enzymes; - comminuting the fresh tea leaves comprising activ...
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WO/2012/046347A1 |
The present invention provides a tea extract which comprises at least tannin, an amino acid and galacturonic acid, wherein galacturonic acid is contained in an amount of 1.1-5 mass% relative to the total solid content (in terms of Bx val...
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WO/2012/046348A1 |
The present invention provides a tea extract which comprises at least tannin, glucose, galacturonic acid and cellobiose, wherein the ratio of the content of glucose to the content of tannin (glucose/tannin) is 0.3-1.8 by mass, the ratio ...
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WO/2012/046349A1 |
The present invention provides a process for producing a tea extract, which comprises adding a protease, a tannase and a cellulase originated from Trichoderma longibrachiatum or Trichoderma reesei to a tea raw material and extracting the...
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WO/2012/046351A1 |
The present invention provides a process for producing a tea extract, which comprises adding a protease, a tannase and an enzyme preparation having a polygalacturonase activity of 20000 U/g or more to a tea raw material and extracting th...
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WO/2012/046346A1 |
The present invention provides a tea extract which comprises at least tannin, an amino acid and cellobiose, wherein cellobiose is contained in an amount of 0.8-10 mass% (in terms of Bx) relative to the total solid content of the tea extr...
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WO/2012/046350A1 |
The present invention provides a process for producing a tea extract, which comprises adding an amylase, an enzyme preparation having a polygalacturonase activity of 20000 U/g or more and a cellulase originated from Trichoderma longibrac...
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WO/2012/046766A1 |
Provided is a concentrated coffee composition which contains a chlorogenic acid compound at a high concentration and has good flavor. This concentrated coffee composition comprises the following components (A) and (B), and has a dried so...
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WO/2012/041307A1 |
The present invention relates to a composition which contains a) an extract selected from the group consisting of an extract of blood oranges, an extract of oranges, an extract of bitter oranges, an extract of grapefruits and mixtures th...
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WO/2012/039745A1 |
The invention provides methods for preventing or treating osteoarthritis, preventing or treating the degradation of articular cartilage, and promoting and maintaining joint health in an animal. The methods comprise administering green te...
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WO/2012/038988A3 |
Electrolyte fortifying composition for recharge, a hydrating supplement, and process for preparing the same The present invention provides nutrient fortifying composition for food products. More particularly the present invention provide...
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WO/2012/038988A8 |
Electrolyte fortifying composition for recharge, a hydrating supplement, and process for preparing the same The present invention provides nutrient fortifying composition for food products. More particularly the present invention provide...
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WO/2012/038987A3 |
Nutrient fortifying composition for food products and electrolyte fortifying composition for recharge comprising calcium chloride, magnesium chloride, potassium bicarbonate, acidity regulator, copper sulphate; and class II preservative. ...
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WO/2012/033488A1 |
The present invention relates to a composition comprising tea solids, specifically a composition comprising gallocatechin (GC) and epigallocatechin gallate (EGCG), which may be useful for weight management in a human or animal, as well a...
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WO/2012/032021A1 |
The present invention relates to a composition comprising tea solids, specifically a composition comprising gallocatechin (GC) and epigallocatechin gallate (EGCG), which may be useful for weight management in a human or animal, as well a...
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WO/2012/029132A1 |
Provided is a novel packaged green tea drink which has well-balanced taste and aroma, shows rich flavor with refreshing aftertaste and sustains pleasant smelling and rich flavor even in a cold state. This packaged green tea drink is char...
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WO/2012/030651A1 |
This disclosure provides for xanthan gum polymer, and methods of making thereof, having enhanced properties such as improved hydration tolerance, hydration rates, and/or viscosity properties, as compared to conventional xanthan gum, whil...
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WO/2012/029131A1 |
The present invention offers a container-packed green tea drink which has a strong and persistent roasted aroma and little bitterness, is clear, and is also refreshing when drunk cold. The container-packed green tea drink is characterize...
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WO/2012/025401A1 |
A process for preparing a tea product according to claim 1 comprises the steps of: a. Adding aqueous solution comprising greater than 5 to 50 parts by weight monosaccharide to 50-95 parts by weight black leaf tea to obtain a mixture, and...
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WO/2012/025319A1 |
The present invention relates to a process for preparation of a tea product. The process for preparing a tea product comprises the steps of: a. Adding an aqueous solution or dispersion of a substance selected from the group consisting of...
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WO/2012/023990A1 |
The invention provides food compositions having visible food flakes on the surface and methods for making such compositions. The compositions comprise a comestible base and a partial or complete coating of comestible flakes attached to t...
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WO/2012/016517A1 |
A method of producing Osmanthus-Tieguanyin tea is disclosed. The method comprises the following steps: selecting tea base, treating tea base, picking fresh osmanthus flower, scenting, ventilating, sifting and baking. The advantages of th...
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WO/2012/016520A1 |
Disclosed is a method for producing gardenia Tieguanyin, comprising the following steps: tea base selection, tea base processing, fresh flower picking, scenting, ventilating, sifting and drying. The present invention has the following ad...
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WO/2012/016518A1 |
Disclosed is an oolong tea blending method comprising ingredient selection, refined selection, charcoal baking, and blending. A blended tea product not only preserves a compact spherical tightness and a saturated aroma of guanyin tea, bu...
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WO/2012/016541A1 |
Disclosed is a method for producing a fragrant Tieguanyin tea, comprising the following steps: selection and mixing of fresh tea leaves, sun-withering, rolling while green, de-activation of enzymes, mild blow-drying, thermal dehydration,...
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WO/2012/019186A1 |
The present invention is directed to a process for the preparation of a predigested nutritional formula as well as the predigested liquid nutritional formula and a kit for the preparation of a predigested nutritional formula. The predige...
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WO/2012/013519A1 |
Disclosed is a process for manufacturing a fabricated leaf tea product. The process comprises the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea ...
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WO/2012/013620A1 |
The invention relates to a device 1 for processing roasted coffee beans, comprising a unit 4 for grinding the beans, and to a method for processing coffee beans, wherein the coffee beans are ground and the temperature of the coffee to be...
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WO/2012/008267A1 |
Provided is a bottled tea beverage that has improved drinkability and that contains (A) a non-polymerized catechin, (B) a polymerized catechin, and (C) caffeine, wherein: the weight-based contents of (A), (B), and (C) per 100 mL of bottl...
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WO/2012/009730A1 |
The invention provides for a method for processing coffee to produce coffee product of special aroma and flavour meeting the demand of civet coffee consumers in the world. In particular, the invention provides for a method for processing...
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WO/2012/009605A1 |
A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamb...
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WO/2012/009668A1 |
A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. Th...
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WO/2012/001080A1 |
A process for the manufacture of an infusible beverage product comprising hygroscopic fruit pieces the process comprising the steps of: a) providing plant material particles less than 1.5 mm in diameter and fruit pieces; b) admixing the ...
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WO/2011/162201A1 |
Disclosed is a green tea extract obtained through: step (1) for fractionating green tea leaves by vacuum steam distillation and removing a liquid distillate thus obtained; step (2) for fractionating the green tea leaves, from which the l...
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WO/2011/153911A1 |
A method for preparing no loosening instant tea, which includes following steps: preparing raw materials, formulating, mixing tea powder and water in mass ratio of 1:1.5-2 with stirring, refining with double-axle refiner under temperatur...
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WO/2011/151626A2 |
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water- impermeable materials and comprising an inlet for the introduction of an aqueous medium...
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WO/2011/151626A3 |
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water- impermeable materials and comprising an inlet for the introduction of an aqueous medium...
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WO/2011/153064A1 |
The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the add...
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WO/2011/151237A1 |
The present invention relates to a process of preparation of tea. It particularly relates to processing of green tea or white tea. Aroma of conventionally processed green or white tea is relatively poor in honey fruity and/or floral char...
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