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WO/2019/014381A1 |
An espresso brewing system to dynamically control the flow rate of water during preinfusion and extraction to improvement shot consistency. Simple user controls create a programmatic "brewing environment" which allows shots to be very re...
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WO/2019/013103A1 |
The present invention addresses the problem of providing: a canned coffee beverage that is caffeine-free but has excellent coffee flavor; a coffee flavor improver which can impart excellent coffee flavor; and a method for improving a cof...
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WO/2019/013858A1 |
An apparatus for production of French press style coffee via a process to immerse and steep coffee grounds in heated water in a non-oil-absorbing environment. Filtering a finished beverage from the steeped mixture through a microperforat...
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WO/2019/012508A1 |
The present invention relates to a beverage capsule which comprises a container with an open end and an opening base at the opposite end, a tab around the open end, an inside step between the open end and the opening base; a cover, arran...
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WO/2019/004658A1 |
The present invention enables: inherently deep and rich flavors fundamentally possessed by roasted coffee beans to be enjoyed as various coffee beverages such as espresso, by using a molded coffee bean compression block or coffee particl...
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WO/2019/002031A1 |
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt%; c...
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WO/2019/001867A1 |
The present invention relates to a of preparation of a leaf tea product comprising the steps of (a) incubating fresh tea leaf at a temperature in the range 4 °C to 60°C under anaerobic conditions for a period of 14 to 60 hours; and (b)...
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WO/2018/234914A1 |
A method designed to clarify the coffee oil contained in coffee grounds or in whole and/or damaged coffee beans. Said objective is achieved by way of a method that starts with inoculation of the coffee grounds or coffee beans with macrom...
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WO/2018/235848A1 |
An emulsion composition containing water, an oil or fat, a polyhydric alcohol, an emulsifying agent (A) and an emulsifying agent (B), wherein the amount of a saturated fatty acid relative to the total amount of all of constituent fatty a...
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WO/2018/236413A1 |
A process for preserving the organoleptic characteristics of coffee-based products and extending their shelf lives, comprising the steps of roasting the green coffee beans and placing it in a chamber with an inert gas atmosphere, first m...
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WO/2018/234528A1 |
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...
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WO/2018/232883A1 |
A leaf bruising machine, and leaf bruising method for tea. The leaf bruising machine comprises a frame, a bruising basket, a rotating door, a locking assembly, and a drive control mechanism. The bruising basket is rotatably arranged on t...
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WO/2018/234784A1 |
The invention relates to methods of reducing acrylamide during high temperature cooking of carbohydrate-containing foods, in particular vegetables or tubers which are deep fried. In particular, the invention relates to a method of reduci...
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WO/2018/228926A1 |
The invention relates to a beverage concentrate which concentrate is thermo-reversibly gellable, which concentrate is a gel at a temperature of 20 °C and comprises water, dairy fat, a plant-based flavour material, a dairy protein, and a...
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WO/2018/230459A1 |
A common oral bacteria growth promoter containing (A) a compound represented by structural formula (1) or a salt thereof and (B) a compound represented by structural formula (2) or a salt thereof, wherein the (A)/(B) ratio is preferably ...
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WO/2018/230032A1 |
This chlorogenic acid-containing composition contains components (A) through (C): (A) chlorogenic acid; (B) arabinogalactan; and (C) arabinose. The mass ratio [(B)/(A)] of component (A) and component (B) is 0.060 to 1.3 and the mass rati...
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WO/2018/228960A1 |
A method for roasting coffee beans comprising the steps of a) heating the coffee beans until the temperature of the coffee beans is at least 180°C; b) injecting a stream of oxygen-containing gas into the flow of hot air after the burner...
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WO/2018/225482A1 |
The purpose of the present invention is to provide a material which has an excellent ammonia metabolism improving effect and is effective for endurance improvement, fatigue resistance, etc. This ammonia metabolism promoter has catechins ...
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WO/2018/224537A1 |
The present invention relates to a beverage powder comprising porous particles and partially aggregated proteins, the porous particles having an amorphous continuous phase comprising a sweetener, a soluble filler and a optionally a surfa...
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WO/2018/220579A1 |
A coffee plant comprising a genome comprising a loss of function mutation in a nucleic acid sequence encoding alpha-D-galactosidase. Also provided is a method of increasing extractability of solids from coffee beans. In addition there is...
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WO/2018/222677A1 |
Methods are described for creating shapes for the frozen liquid contents stored within single- serve pods used in dispensing machines for products such as coffee. Shapes may include freezing a liquid held statically in the pod in various...
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WO/2018/219910A1 |
The invention relates to a dietetic composition for avoidance or amelioration of a glucose deficiency in the brain of humans or mammals, wherein the composition contains glucose and at least one glucose-free sweetener, wherein the mixtur...
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WO/2018/218130A1 |
Processes for packaging pressurized beverages. One process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled wit...
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WO/2018/215751A2 |
Described is a cartridge containing non-coffee plant materials, said cartridge having walls defining a chamber in which the plant materials are confined, the cartridge being adapted to serve as a grinding and extraction chamber for the p...
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WO/2018/213899A1 |
The present invention abstract describes the steps of a process for preparing black tea and the respective resulting product, wherein, in the initial step of the proposed process for producing black tea, the young yerba mate leaves (shoo...
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WO/2018/214412A1 |
A traditional Chinese medicine composition for treating diabetes and a preparation method thereof, the composition comprises dried tangerine peels and dark tea. The preparation method utilizes Pu'er tea to shuffle placement with the drie...
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WO/2018/213900A1 |
The present abstract for an invention describes the steps in the method for preparing green tea and the respective resulting product, wherein, in the initial step of the proposed method the young yerba mate leaves (shoots) undergo steam ...
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WO/2018/211690A1 |
A tea beverage containing the following components (A) and (B): (A) 13-200 ppb (by mass) of vanillin and (B) at least one selected from hesperidin and hesperidin sugar adducts, the mass ratio [(B)/(A)] of component (A) and component (B) ...
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WO/2018/212478A1 |
The present invention relates to a method for making a red balloon flower root tea and, specifically, to a method for making a red balloon flower tea, the method comprising: a washing step for washing balloon flower roots; a steaming ste...
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WO/2018/205399A1 |
Disclosed is a method for processing a green tea with delicate chestnut aromas. The production method comprises: using fresh leaves of lobular varieties with the tenderness of 1 bud 1 leaf or 1 bud 2 leaves in early development as the ra...
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WO/2018/206662A1 |
Provided are new alkenyl carbonothioates of formula (I), their manufacture and their use as flavours and fragrances. Also provided are flavour and fragrance compositions and edible products, in particular coffee products, comprising the ...
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WO/2018/204454A1 |
A dispenser of nitrogen gas infused cold brew beverages includes a product container, a nitrogenator, a mixing unit, and a dispensing unit. The nitrogenator receives water from a water source and nitrogen gas from a nitrogen gas source a...
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WO/2018/200922A1 |
A method and equipment for extracting dissolvable solids from small particles using a staged, counter-current battery of centrifuges is described. The advantages gained by working with particles having a mean diameter smaller than 50 mic...
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WO/2018/199527A1 |
The present invention relates to a method for preparing a green tea extract and, specifically, to a method for preparing a green tea extract using electroconductive plastic catalyst electrodes and to an electrolysis apparatus used theref...
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WO/2018/192147A1 |
Disclosed is a heart-nourishing and health-preserving tea, prepared from the following raw materials in parts by weight: 0.5-1.5 parts of Cordyceps sinensis, 1.5-2.5 parts of Radix Ginseng, 0.5-1.5 parts of tall gastrodia tuber, 1.5-2.5 ...
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WO/2018/188005A1 |
A health tea, individually packaged in bags. Each bag of health tea comprises 15-20 fruits of Chinese wolfberry, a dried longan, 2-10 honeysuckle flowers, 1.5-2.5 g of fruits of cape jasmine, a Chinese date, 2 seabuckthorn fruits, 1-2 g ...
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WO/2018/187123A1 |
A cold-brew coffee brewing system has a brew tank assembly supported in an elevated position by a tank support structure. A fluid-permeable support structure is removable from below the interior volume of a tank body for accessing the in...
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WO/2018/179304A1 |
A method for controlling the flavor balance of a liquid food or beverage, said method being characterized by comprising contacting a starting material of the liquid food or beverage with a hydrogen-containing gas. An agent for controllin...
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WO/2018/182114A1 |
According to a near-field wireless communication-based coffee printing service system using a smart device provided by the present invention, by means of setting a unique ID for a coffee printer, transmitting the unique ID to a smart dev...
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WO/2018/182389A1 |
The present invention relates to a method for producing vacuum-fermented coffee beans using enteric bacteria of Kopi Luwak containing a low concentration of caffeine and a high concentration of γ-aminobutyric acid (GABA). According to t...
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WO/2018/168928A1 |
Provided is a coffee beverage which is reduced in bitterness regardless the liquid temperature thereof and has good after taste sharpness. The guaiacol content and the furfuryl methyl sulfide content in the beverage are adjusted to value...
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WO/2018/161513A1 |
An integrated rolling and sieving machine based on gravity sensing for automated tea leaf processing. The machine comprises a frame, a rolling device, a sieving device, and a PLC controller. The rolling device comprises a rolling table, ...
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WO/2018/161216A1 |
Provided is a Eurotium cristatum strain, the deposit number thereof being CGMCC no.13368. Further provided is use of the Eurotium cristatum strain in tea fermentation, and a method for fermenting tea leaves using the strain.
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WO/2018/159164A1 |
Provided is a method for easily and accurately detecting or predicting cracking occurrence when roasting coffee beans. A coffee bean cracking detection method according to the present invention comprises: a sound measurement step for tem...
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WO/2018/159165A1 |
Provided is a method for easily and accurately detecting or predicting cracking occurrence when roasting coffee beans. A coffee bean cracking detection method according to the present invention comprises: an average value calculation ste...
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WO/2018/154536A1 |
A container for fresh ground coffee, comprising a cylindrical body (101) and a closing element (31), the latter being coupled with said cylindrical body (101) to define an airtigthly closed container (100). The closing element (31) furth...
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WO/2018/156361A1 |
Aspects of the present disclosure comprise methods and apparatuses for multiple fluid flow delivery within beverage systems. Such control may be with external inputs and may be remotely controlled from a different geographic location. Su...
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WO/2018/152610A1 |
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a press...
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WO/2018/149770A1 |
The present invention relates to a food grade powder comprising a dried hydrogel co- gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25 °C or above and a second biopolymer capable of f...
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WO/2018/150346A1 |
The present invention relates to a method of manufacturing a coffee leaves beverages product. The method for manufacturing coffee leaves beverage comprising the step of, washing coffee leaves in water; drying the coffee leaves to remove ...
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