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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...
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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...
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WO/2015/099490A1 |
The present invention relates to a method for pretreating green coffee before roasting to improve coffee flavor and taste; green coffee pretreated by the method; a method for preparing a coffee extract, the method comprising a step of ho...
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WO/2015/099531A1 |
Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two day...
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WO/2015/099110A1 |
A soluble coffee that comprises a dried coffee extract and a micropowder of roasted coffee beans, wherein the ratio by mass of acetic acid (B) to malic acid (A), i.e., [(B)/(A)] is 2.9 or lower.
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WO/2015/097935A1 |
The present invention addresses the problem of providing a packaged milk-containing black tea beverage, in which the generation of any offensive smell and unpleasant taste due to long-term preservation is prevented and a favorable flavor...
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WO/2015/091069A1 |
The present invention relates to a liquid coffee beverage in a closed container with improved aroma having a high ration of high volatile coffee aroma compounds to low volatile coffee aroma compounds in the gaseous headspace, and a metho...
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WO/2015/093522A1 |
This coffee concentrate composition contains the following components (A), (B) and (C): (A) chlorogenic acid, (B) total sugars, and (C) caffeine. The mass ratio of component (A) and component (B) [(B)/(A)] is 1.2 to 5, the mass ratio ...
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WO/2015/089684A1 |
The present invention discloses a method for preparation of tea tannin extract by leaching; typically selecting tea leaf powder and tea leaf scraps for use as raw materials; discarding impurities from the tea leaves, crushing and passing...
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WO/2015/094224A1 |
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...
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WO/2015/091568A2 |
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...
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WO/2015/090855A1 |
The present invention relates to a liquid concentrate tea product and process for producing the same. More particularly it relates to a liquid concentrate tea product comprising: a) 1 - 10 % by weight of soluble tea solids, b) 10 - 25 % ...
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WO/2015/088221A1 |
The present invention relates to a novel water-soluble film-type herb tea comprising (a) a water-soluble polymer, (b) a herb extract and (c) a plasticizer. It can accomplish various advantages such as better preference, convenience, and ...
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WO/2015/088167A1 |
The present invention relates to bean leaves or bean stems having a high isoflavone derivative content, and a method for preparing same. More particularly, it has been demonstrated that an isoflavone derivative content of bean leaves or ...
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WO/2015/082191A1 |
The present invention relates to a process for producing a leaf tea product comprising the step of treating fresh tea leaf with a polyphenol extraction enhancement agent selected from alkoxylated non-ionic surfactant at a concentration a...
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WO/2015/075535A1 |
The present invention relates to a process for the manufacture of a roast and ground coffee powder, the process comprising the steps of: • mixing roast and ground coffee with additional coffee oil; and • roller-grinding the mixture t...
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WO/2015/074149A1 |
An apparatus for accelerated or controlled degassing of roasted coffee. The apparatus comprises a container for receiving and retaining roasted coffee, a source of inert gas in fluid communication with the container, and a controller. Th...
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WO/2015/064600A1 |
Provided is a green tea extract composition containing non-polymer catechins (A), sugar (B), iron (C), and caffeine (D). The content of the non-polymer catechins (A) is 25 to 45 mass%, the content of sugar (B) is 6 to 13 mass%, the ma...
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WO/2015/064168A1 |
Provided is a tea drink which contains at least a polyphenol, calcium and choline, and wherein the content of the polyphenol contained in 100 mL of the tea drink is 10-40 mg in terms of tannins, the content of caffeine contained in 100 m...
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WO/2015/064707A1 |
By means of a step for mixing/dissolving dextrin and a metal salt in water, homogenizing, and then drying to obtain dextrin encapsulating the metal salt, and by adding the dextrin encapsulating the metal salt to a thickening polysacchari...
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WO/2015/059809A1 |
Provided are: a processed tea product which does not generate waste, namely tea grounds, in drinking, which has good organoleptic grades in surface appearance, deliciousness such as flavor, mouthfeel (mouthfeel in drinking), feeling of s...
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WO/2015/059808A1 |
Provided are: a tea drink which has natural turbidity and good flavor that are inherent in tea and which suffers from few dregs or few precipitates and exhibits high stability even after the lapse of time; and a process for manufacturing...
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WO/2015/059722A1 |
The phases are comprised in the process of pre-drying in an extractor (1) the aromatic solution decaffeinated by the active carbons; concentrating said solution in a concentration apparatus (5) and transferring it again into the extracto...
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WO/2015/053252A1 |
Provided are a flavor enhancer for oils and fats containing a polyunsaturated fatty acid, said agent comprising a basic peptide, and an oil and fat composition containing a polyunsaturated fatty acid and comprising: an oil and fat whi...
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WO/2014/184654A3 |
The present invention relates to a method for producing an instant coffee, the method comprising: providing a finely ground roasted coffee material; providing an aqueous coffee extract; mixing the finely ground roasted coffee material wi...
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WO/2015/052161A1 |
The present invention relates to the preparation of a coffee beverage powder useful for the preparation of coffee beverages such as e.g. cappuccino, café latte, café macchiato, café au lait. The method comprises the preparation of an ...
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WO/2015/054236A1 |
Provided herein are novel methods for removing unpleasant flavor and increasing pleasant flavor of coffee based on treatment of pre-roasted coffee beans.
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WO/2014/207557A3 |
The present invention relates to a method for producing a soluble beverage mass, the method comprising: providing one or more soluble beverage ingredients in powder form, providing a pre-heated mould having a mould-cavity, loading the mo...
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WO/2015/050240A1 |
The present invention provides a novel organic acid glycoside that is present in coffee beans and a use thereof. Provided is a compound having a structure represented by formula (1) [in the formula, R1-R7 are each selected independently ...
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WO/2014/207555A3 |
The invention relates to method for forming a coffee article for preparing a coffee beverage, the method comprising: providing a liquid coffee-extract; foaming and cooling the liquid coffee-extract to obtain a shape-retaining coffee-extr...
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WO/2015/046236A1 |
The present invention addresses the problem of providing a method for manufacturing, by a simple process and in a short time, tea leaves which are rich in the flavor and sweetness inherent in green tea and from which a tea having a deep ...
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WO/2015/044081A2 |
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.
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WO/2015/041224A1 |
Provided are a flavor-improving agent capable of improving a tea beverage or a tea-containing food product so as to have a more natural and good-quality flavor that does not feel artificial, and a flavor-improving method for a tea bevera...
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WO/2015/034068A1 |
The present invention pertains to a method for producing a beverage which is characterized by mixing a beverage component and an oil/fat emulsion which is obtained by subjecting an edible oil/fat containing a highly saturated fatty acid ...
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WO/2015/035369A1 |
A dispensing system for dispensing flavored liquids, e.g., flavored coffee syrups, featuring a signal processor in combination with a flavored liquid dispenser system. The signal processor is configured to receive signaling containing in...
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WO/2015/027262A1 |
The invention relates to an apparatus for heat-treating granular feedstock, comprising a conveyor pipe (2) receiving a screw conveyor (3), said conveyor pipe having a hot air connection (6) downstream of a feed opening (5) for supplying ...
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WO/2015/030253A1 |
Provided is a milk-containing coffee beverage in which a milk-heating odor occurring during high-temperature pasteurization is suppressed. A milk-containing coffee beverage produced by high-temperature pasteurization, wherein the tota...
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WO/2015/024908A1 |
The present invention relates to a product for at least one of medicinal, cosmetic, coloring or dermatologic use. The product comprises a fibrous plant product and a plant extract which is applied thereto. Further, the invention relates ...
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WO/2015/022428A1 |
The present invention relates to a method for producing a coffee extract which comprises use of an enzyme having β-1,3-galactanase activity and to a coffee extract which comprises at least 20% based on the total weight of soluble coffee...
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WO/2015/022911A1 |
[Problem] To provide a method for manufacturing a tea extract which exhibits rich taste, flavor and sweetness by decomposing proteins, which are contained in tea leaves and which could not sufficiently be decomposed by a conventional pro...
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WO/2015/022130A1 |
The present invention relates to a process for producing a liquid concentrate tea product comprising tea solids, honey and solubilizer, the process comprising the step of treating the soluble tea solids with hydroxyapatite or a derivativ...
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WO/2015/022123A1 |
The present invention relates to a process for producing a liquid concentrate tea product with honey comprising the steps of: a) mixing soluble tea solids, honey and water for 2 –30 minutes at a temperature of 60 to 95 °C; b) adding a...
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WO/2015/019498A1 |
Provided is a hydrogen-containing drink which comprises both a functional ingredient such as tea and hydrogen water and which can keep a high dissolved hydrogen concentration. A hydrogen-containing drink which comprises hydrogen water an...
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WO/2015/019870A1 |
A soluble coffee powder (B), having a median diameter of 50-500 μm and a BET specific surface area of 1.0-2.0 m2/g, is mixed with a roasted coffee bean fine powder (A) having a median diameter of 50-300 μm at a mixture ratio (A):(B)...
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WO/2015/014497A1 |
The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at...
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WO/2015/013840A1 |
A method for preparing Ganoderma lucidum fermented products: adding Ganoderma lucidum to materials such as feed, meat, Chinese traditional medicine, tea etc, then regulating temperature, humidity and water content to ferment; or fermenti...
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WO/2015/013199A1 |
The present invention provides coffee fruit products and methods for making them. The coffee fruit products can be used to prepare a variety of food products.
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WO/2015/009783A1 |
An apparatus and method for producing the apparatus that is used to bind one or more different types of target molecules to a polymer surface that has been treated, and thereby activated, according to the method. A three or four step pro...
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WO/2015/009481A2 |
The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative...
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WO/2015/009269A1 |
A container stores a main liquid component that contains a dissolved gas, preferably nitrous oxide, separately from a foam initiator component that is at least one of a powder, a liquid or a concentrate. A dispensing part of the containe...
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