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WO/2005/077384 |
It is intended to provide a food or a drink which inhibits dietary fat absorption and regulates an increase in neutral fat level in the blood. A high-molecular weight polyphenol fraction collected from Oolong tea is added, as the active ...
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WO/2005/074717 |
Particulate compositions comprising 10-95% wt of a matrix material and 5-90% wt of fatty matter, wherein said fatty matter comprises 5-100% of phytosterols (and wherein the compositions are preferably low in triglycerides of transunsatur...
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WO/2005/074960 |
The invention provides physiologically functional drinks and compositions which can prevent allergic rhinitis and are useful in the prevention and treatment of hyperlipemia and diseases derived therefrom such as arteriosclerosis, obesity...
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WO/2005/072532 |
A natural tea has effects of relieving hangovers and revitalizing liver functions, contains an extract from natural plant Robinia pseudo-acacia as a main active ingredient, and is obtained under optimal extraction conditions. The natural...
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WO/2005/072535 |
The invention relates to a method for making a coffee composition, the method comprising separating coffee beans from the pulp and husk of a coffee cherry, roasting the coffee beans, and adding dried pulp and/or husk of the coffee cherry...
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WO/2005/073124 |
A liquid filtering and dispensing-system can be formed as an integral unit and configured for placement within an appliance compartment. The system can have a manifold with a filter connection including inflow and outflow attachments for...
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WO/2005/073362 |
Disclosed is a frozen additive for use with a heated beverage including a frozen liquid made from substantially the same ingredients as the heated beverage. Further disclosed is a system for cooling a heated beverage including a containe...
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WO/2005/072230 |
A method for production of a licorice-containing juice beverage with additional flavorings and a beverage and associated products produced by such process. The resulting product has an unexpectedly refreshing taste and the beverage can b...
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WO/2005/072534 |
It is intended to provide a coffee drink forming no hydrogen peroxide in vivo even in prolonged intake. Namely, a coffee drink composition which contains from 0 to 0.00005% by mass of hydroxyhydroquinone.
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WO/2005/072533 |
It is intended to provide a coffee drink having an excellent hypotensive effect. Namely, a coffee drink composition which contains the following components (A) and (B): (A) from 0.01 to 1% by mass of chlorogenic acid or its analog; and (...
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WO/2005/067727 |
A process is provided for the manufacture of a tea product which is readily infusible and has improved red colour. The process comprises contacting black tea with ascorbic acid and/or its salts, an oxidizing agent and water for a period ...
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WO/2005/067728 |
A method of processing coffee beans C which comprises the step of supplying the coffee beans C into a container (10), jetting water into the container body (11) from a water-feeding channel (23) via a water-jetting port (23a) to thereby ...
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WO/2005/063035 |
The present invention provides an enzymatic process for the prevention of development of pacha taint in CTC tea which comprises: (I) mixing an enzyme in water to form an enzyme solution; (II) spraying the enzyme solution homogeneously on...
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WO/2005/060762 |
A bottled beverage which contains a green-tea extractable, the beverage containing the following ingredients (A), (B), and (C): (A) nonpolymerized catechin and analogues thereof 0.01 to 1.0 wt.% (B) oxalic acid or a salt thereof (C) caff...
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WO/2005/060761 |
A bottled beverage which contains a green-tea extractable, the beverage containing the following ingredients (A) and (B): (A) nonpolymerized catechin and analogues thereof 0.01 to 1.0 wt.% (B) carbohydrates 0.0001 to 20 wt.% in terms of ...
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WO/2005/060760 |
A bottled beverage which contains a green-tea extractable and has a pH of 2 to 6, the beverage containing the following ingredients (A) to (E): (A) nonpolymerized catechin and analogues thereof 0.01 to 1.0 wt.% (B) quinic acid or a salt ...
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WO/2005/055786 |
A method of brewing coffee comprises: grinding an amount of coffee beans; introducing water in to a first of a plurality of brewing vessels (12a, b, c); introducing a portion of the ground coffee into the first vessel; mixing the water a...
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WO/2005/053415 |
It is intended to provide a package drink having a high catechin concentration which comprises a low-caffeine green tea extract. Namely, a package drink containing from 0.03 to 1.0% by weight of non-polymerized catechins which comprises ...
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WO/2005/053438 |
The invention is directed to beverages with improved flavour. The beverages are not sour and have a monoprotic acidulant with a pKa of less than 2.6 and/or a polyprotic acidulant with a pKa1 of less than 2.6 and a pKa2 of less than 3 or ...
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WO/2005/051147 |
A disposable coffee pot includes a lower section (12) containing water which is heated by an external heat source (16). Pre-packaged ground coffee beans are located in either the lower section (12) or in a central section (13) isolated...
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WO/2005/048940 |
A nutraceutical tea composition containing xanthone compounds is disclosed. The xanthones contained in the tea composition are, preferably, derived from fruit of the Garcinia mangostana L. plant, otherwise known as the mangosteen plant.
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WO/2005/048727 |
The invention relates to a coffee beverage base being substantially non-alcoholic and comprising a fermented coffee component comprising coffee aroma, which fermented coffee component, has a modulated coffee aroma with fruity and/or flor...
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WO/2005/046409 |
The invention relates to a method for dispensing a beverage with the visual appearance of multi-layers obtained from dilution of concentrates in proper dilution ratios. A first liquid layer (10) is first delivered with a controlled densi...
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WO/2005/044014 |
A volatile component which is obtained by vapor extraction of a tasty material. As the tasty material, use is made of roasted coffee beans or processed tea leaves. The vapor extraction is a treatment which is carried out by contacting th...
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WO/2005/041997 |
The present invention comprises methods for making compositions derived from Ilex species, particularly Ilex paraguariensis, having lowered caffeine and tannin concentrations, compositions made by such methods, oral delivery formulations...
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WO/2005/039612 |
The present invention comprises methods for making compositions derived from Ilex species, particularly Ilex paraguariensis, having lowered caffeine and tannin concentrations, compositions made by such methods, oral delivery formulations...
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WO/2005/039301 |
A fresh tea leaf powder obtained by picking fresh tea (Latin name: Camellia sinensis) leaves and/or stems, freeze-drying the same and further milling; a tea extract, a vegetable extract, a fruit extract (a fruit juice) or a flower extrac...
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WO/2005/039313 |
Methods and uses of one or more straight chain C4-C5 mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce ...
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WO/2005/032570 |
[PROBLEMS] To provide a highly safe dietetic composition originating in fresh coffee beans by which excellent dietetic effects can be obtained and which contributes to the prevention and treatment of life style-related diseases such as d...
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WO/2005/029969 |
It is intended to provide a method of processing green coffee beans whereby the flavor of the green coffee beans can be conveniently improved and savory coffee beans having a characteristic flavor can be easily obtained. A method of proc...
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WO/2005/027665 |
The present invention is concerned with a method for enhancing the flavor shelf life of beverages, including beer and other malt beverages, by incorporating Labiatae herb extracts either to the finshed beverage or into a step in the manu...
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WO/2005/028610 |
The present invention is concerned with a method for enhancing the foam properties of a number of beverages by incorporating foam-enhancing formulations comprising labiatae herb material either to the finished beverage or into a step in ...
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WO/2005/023441 |
The invention concerns an apparatus for use in removing fibrous substance from dried black tea leaves. The tapered feed hopper separates the balls used in the dryer from tea leaves which are distributed on a bed plate. PVC rollers arrang...
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WO/2005/023440 |
The invention concerns a device for volumetric charge control of withered green tea leaves giving consistency in throughputs into a rotorvane. The green tea leaves are filled into the device which is split in two movable chutes, where th...
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WO/2005/023440 |
The invention concerns a device for volumetric charge control of withered green tea leaves giving consistency in throughputs into a rotorvane. The green tea leaves are filled into the device which is split in two movable chutes, where th...
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WO/2005/020700 |
This invention is directed to infusible and/or water soluble material in combination with aroma compounds. The aroma compounds may be carried by a carrier compound and added to a less than conventional amount of infusible and water solub...
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WO/2005/020699 |
The present inventions provides the use of tea leaves, tea extract or mixture thereof in the manufacture of an edible composition for use in a method of preventing or treating infectious diarrhoea, and wherein said method comprises inges...
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WO/2005/016018 |
The disclosure provides a functionalized coffee composition comprising one or more non-vitamin, non-mineral functional additives. In some aspect, vitamins and/or minerals may be provided in the functionalized coffee compositions. The dis...
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WO/2005/016030 |
The invention relates to a method for stably flavoring drinks by means of solid, solvent-inert, particulate carrier materials that are charged with flavoring agents and have a large specific surface. The carrier materials used are inorga...
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WO/2005/013711 |
A controlled caffeine delivery system in a single serving sachet made of a rupturable material, characterized in that the sachet provides a high-caffeinated soluble coffee beverage powder. This beverage powder comprises (a) conventional ...
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WO/2005/014839 |
The present invention relates to novel sweetener compositions comprising monatin and methods for making such compositions. The present invention also relates to sweetener compositions comprising specific monatin stereoisomers, specific b...
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WO/2005/011396 |
A method of treating roasted coffee beans whereby sourness components in roasted coffee beans can be reduced, the extraction yield can be elevated and the excellent flavor inherent to coffee beans can be made distinct; and vapor-treated ...
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WO/2005/011394 |
Device and method for brewing coffee comprises a body connected to a container for allowing the formation of a dispersion of flavor-containing materials and liquid and the extraction of the flavor-containing materials to produce a liquid...
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WO/2005/006871 |
Disclosed are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also disclosed is a process for avoiding the turbidity issues associ...
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WO/2005/004618 |
This invention relates to the combined inline fibre extracting and grading machine for grading tea or other products without an intermediate conveyor or conveyors between the two machines. The electro statically charged rollers are place...
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WO/2005/000033 |
The present invention relates to a method and pattern structure by which various kinds of patterns are made using coffee or flower. A certain amount of coffee is ground using a grinder, and various kinds of shapes such as tree leaves and...
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WO/2005/000031 |
A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimetylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as...
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WO/2004/110161 |
An ultrafine ground tea dispersion characterized by being produced by grinding a tea raw material, obtaining ground tea from the grinding product, subjecting the obtained ground tea to further fine grinding and removing most of particles...
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WO/2004/110382 |
An improved method for producing a coffee bean extract containing beneficial compounds.
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WO/2004/110168 |
A tri-gum blend of (a) xanthan gum, (b) gellan gum and (c) pectin gum is used to provide mouthfeel and stability to beverages, preferably smoothie beverages. Xanthan gum is present in an amount ranging from about 0.002% to about 0.5%, pr...
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