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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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WO/2011/151127A1 |
The present invention relates to products comprising catechins. Products according to the present invention comprise solids from Aspalathus linearis and at least 50 mg catechins, wherein the ratio of solids from Aspalathus linearis to ca...
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WO/2011/147746A1 |
The invention relates to a portion (1) of material to be infused for preparing a beverage, characterized in that said portion includes a spherical shell (2) made of compacted ground coffee and a core (3) made of ground coffee. The invent...
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WO/2011/148673A1 |
Disclosed are a teabag which is excellent in terms of mass producibility and can also be easily removed from a PET bottle, and a method for producing the same. A teabag (1) comprises a bag body (2) containing tealeaves (3). The bag body ...
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WO/2011/146339A1 |
Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to co...
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WO/2011/141350A1 |
The present invention provides a beverage comprising catechins and polymer comprising amine groups, wherein at least 81% by weight of the catechins comprise epicatechins, and wherein the polymer comprises water-soluble gum. The use of wa...
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WO/2011/139257A1 |
The invention relates to Turkish coffee, which is a well known and traditional drink in the food sector. The present invention particularly relates to the method of obtaining ready-made Turkish coffee without using traditional preparing ...
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WO/2011/138339A1 |
The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9Q to about 100 wt% milk and milk fat, 0-10 wt% sweetener, and from...
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WO/2011/136632A3 |
The invention relates to a system for the individual roasting of coffee beans, using a roasting process comprising the mixing of pressurised air and heat from a spiral electric resistor at the upper outlet of the Venturi tube together wi...
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WO/2011/134656A1 |
The present invention relates to a method for producing a coffee blend and the coffee blend obtained by this method, wherein the coffee blend is characterized in that a coffee drink brewed from said coffee blend contains high amounts of ...
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WO/2011/131561A1 |
The present invention relates to a coffee extract with improved foaming properties, which comprises a multivalent ion ant to methods of producing a coffee extract of the invention and uses thereof.
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WO/2011/130998A1 |
A preparing method of Tieguanyin black tea, which includes following steps: picking Tieguanyin fresh leaves, withering the leaves by sunlight and turning the leaves at intervals till the surface of the leaves become dim and the leaves be...
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WO/2011/126005A1 |
Provided is an oolong tea extract from which a withering fragrance (floral fragrance) characteristic of oolong teas can be sensed richly. Also provided is a process for producing the oolong tea extract. The disclosed process involves red...
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WO/2011/126003A1 |
Provided are processes for producing a tea extract and a tea beverage that have high transparency, that have excellent taste and fragrance, and that do not give rise to dregs even when stored for a prolonged period of time. The disclosed...
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WO/2011/122660A1 |
Provided are roasted coffee beans which are useful as a starting material of coffee drinks having a body feeling and a rich flavor with little unpleasant taste. The roasted coffee beans have an L value of 10-20, a content ratio [(B)/(A)]...
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WO/2011/118920A2 |
The present invention relates to an Acer tegmentosum Maxim tea containing extracts of Acer tegmentosum Maxim as a major ingredient. More particularly, the present invention relates to an Acer tegmentosum Maxim tea containing extracts of ...
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WO/2011/116977A1 |
A solid oral sensorial product such as a tobacco pouch product (10) includes at least one botanical material and at least one phosphate containing stain inhibitor. The botanical material is selected from the group consisting of tobacco, ...
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WO/2011/118920A3 |
The present invention relates to an Acer tegmentosum Maxim tea containing extracts of Acer tegmentosum Maxim as a major ingredient. More particularly, the present invention relates to an Acer tegmentosum Maxim tea containing extracts of ...
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WO/2011/117375A1 |
A process of preparing a sencha green tea, comprising the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterised in that (a) prior to roasting, (i) t...
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WO/2011/117075A1 |
Disclosed is a process comprising the steps of: expressing juice from a supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the supply of fresh tea leaves and/or the tea juice to a fermentation step there...
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WO/2011/109873A1 |
An apparatus for grinding coffee. The apparatus including: a grinder mechanism; a ground discharge region; a user control for enabling a user to select grind preferences; a display element for displaying data indicative of user inputs to...
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WO/2011/110213A1 |
The invention relates to a method of treatment of chicory pieces which comprises a step of soaking non-roasted chicory pieces by placing said chicory pieces in a bath of an aqueous solution comprising divalent cations, wherein a pulsed e...
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WO/2011/110214A1 |
The invention relates to a method of treatment of chicory which comprises a step of soaking non-roasted dried chicory pieces with an aqueous solution comprising divalent cations.
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WO/2011/110215A1 |
The invention relates to a method of treatment of chicory pieces which comprises a step of soaking non-roasted chicory pieces with an aqueous solution comprising divalent cations, followed by a step of steaming said chicory pieces.
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WO/2011/108311A1 |
Provided is a method for producing, from a tea material, a tea extract, which has a refreshing flavor, i.e., showing a natural, fresh and rich aroma, a clean sweetness and a clean deliciousness with little miscellaneous taste and no unde...
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WO/2011/107827A1 |
The present invention relates to an instant coffee, which, when boiling water is added thereon, becomes ready to drink with coffee grounds and foam, and a production method for the said instant coffee. The inventive instant coffee dissol...
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WO/2011/108631A1 |
Provided is a caffeinless coffee having a rich flavor. The caffeinless coffee contains ethyl isovalerate. In the case where the caffeinless coffee is in the form of coffee beans, ethyl isovalerate is added in such a manner as to give an ...
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WO/2011/102156A1 |
Provided is a manufacturing method for a raw tea material used in beverages whereby degradation odors resulting from long-term storage of the tea beverage can be suppressed. The manufacturing method for the raw tea material is characteri...
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WO/2011/102055A1 |
Provided is a tea leaf-transporting apparatus whereby it is possible to transport tea leaves in a sanitary manner. The tea leaf-transporting apparatus (1) is characterized by a configuration for transporting tea leaves (11) fed into a tr...
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WO/2011/098964A1 |
The present invention is developed in the farming machinery field used during the wet stage of the coffee and refers to an apparatus that allows carrying out the processes of demucilaging, cleaning and washing of the previously depulped ...
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WO/2011/096283A1 |
Provided is a coffee aroma-containing composition used in industrially manufactured coffee extract and/or coffee beverages, which allows the preservation of the same highly aromatic quality and pleasant taste that is present immediately ...
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WO/2011/092975A1 |
Disclosed is a new fruit-juice-containing black tea beverage that, without performing enzyme treatment such as tannase treatment, and moreover even if a large quantity of fruit juice is added, can suppress time-related degradation. The f...
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WO/2011/092978A1 |
Provided is a roasted green tea drink packed in a container, which has a noticeable roasted aroma and a rich, astringent and yet light flavor and tastes good even in a cold state. The roasted green tea drink packed in a container is char...
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WO/2011/092979A1 |
Provided is a tea for low-caffeine green-tea beverage extract, which is not susceptible to folding or browning during storage, and which enables the extraction of a green tea beverage which can be enjoyed hot or cold. Specifically provid...
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WO/2011/092976A1 |
Provided is a packaged caffeine-reduced green-tea beverage which can be enjoyed either hot or cold, and which has a sense of being concentrated due to its roasted aroma, and which has an astringent richness, while at the same time being ...
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WO/2011/092852A1 |
Disclosed are tea leaf granules which can be easily dispersed without forming undissolved masses, when added to cold or hot water, and can stably hold the green color, flavor and taste of the tea leaves. The tea leaf granules have an ang...
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WO/2011/093683A3 |
The present invention relates to a liquid composition for preparing foam coffee. The liquid composition comprises first and second liquid compositions obtained by heating or centrifuging a liquid mixture including protein, fat, and water...
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WO/2011/092977A1 |
Provided is a packaged caffeine-reduced green-tea beverage, which can be enjoyed either hot or cold, and which has a sweet aroma and rich full-bodied flavor. The packaged green-tea beverage has a caffeine concentration of less than 90ppm...
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WO/2011/093683A2 |
The present invention relates to a liquid composition for preparing foam coffee. The liquid composition comprises first and second liquid compositions obtained by heating or centrifuging a liquid mixture including protein, fat, and water...
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WO/2011/092974A1 |
Disclosed is a pleasantly mild new acidic black tea beverage in which bitter and astringent flavors are suppressed. The black tea beverage packed in a container contains sweeteners and fruit juice and 0.001-0.005 wt% caffeine, and is cha...
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WO/2011/080887A1 |
Disclosed are a sebum secretion-blocking composition and a food or beverage containing the sebum secretion-blocking composition. Extensive studies have been made, and it is found that the secretion of sebum can be blocked when a collagen...
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WO/2011/078119A1 |
Provide is an instant black tea product which contains non-polymeric catechins at high concentrations, which is further reduced in bitterness and astringency, and which produces an infusion having excellent appearance. The disclosed inst...
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WO/2011/076519A1 |
A process for preparing a tea product characterized in that the process comprises the steps of: a. contacting tea leaf with a gas phase to obtain aroma-laden gas phase, said gas phase comprising less than 30 g water vapour per kg of the ...
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WO/2011/076564A1 |
The present invention relates toa method for producing an aqueous liquid aromatised with aroma compounds from coffee, wherein a gas comprising aroma from roast and ground coffee and water is condensed to provide a liquid aqueous phase an...
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WO/2011/078853A1 |
The present invention relates to a method for producing an aqueous liquid aromatised with aroma compounds from coffee, wherein a gas comprising aroma from roast and ground coffee and water is condensed to provide a liquid aqueous phase a...
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WO/2011/077295A1 |
The invention discloses a Ganoderma Lucidum coffee comprising: 15-20 weight portions of a Ganoderma Lucidum substance made from Ganoderma Lucidum and Chinese medicines; 8-10 weight portions of coffee. The Ganoderma Lucidum substance comp...
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WO/2011/074538A1 |
Provided is a high-concentration tea polyphenol extract which has a non-polymeric catechin composition close to tea from a pot and shows reduced bitterness/astringency and no sourness. Also provided is a method whereby the aforesaid extr...
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WO/2011/075431A1 |
The present invention relates to a process for obtaining a precipitate rich in mannose-oligosaccharides (MOS) from coffee, the method comprising the steps of: (i) providing a MOS-containing hydrolysate derived from a coffee extraction re...
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WO/2011/073052A1 |
The present invention relates to a method of producing an extract of green coffee wherein green coffee beans are subjected to a heat treatment and extracted without being roasted.
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WO/2011/071056A1 |
Provided is a method for producing a purified tea extract, wherein it is possible for both the non-polymeric catechin yield, and the removal rate of gallic acid to be at high levels. The method for producing a purified tea extract is cha...
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