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WO/2004/008019 |
A heated water reservoir for use as a heated water dispenser, in conjunction with a beverage dispenser or for other uses. The heated water reservoir (5) includes a baffle ( 20) which communicates with an outlet port (7) positioned along ...
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WO/2004/007558 |
It is intended to provide a food material by which a sufficient thickening effect and stability (heat tolerance, suspending properties, etc.) can be imparted to a food, and an economical process for producing the food material by using a...
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WO/2004/002242 |
A beverage comprising the following ingredients (a), (b), and (c): 0.05 to 10 wt.% chlorogenic acid compound mixture containing an isochlorogenic acid compound (wherein the proportion of the isochlorogenic acid compound to the ingredient...
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WO/2004/002235 |
A method for preparing a fabricated leaf tea product comprises mixing leaf tea with tea solids derived from tea powders, the method being characterised in that the mixture of tea leaves and tea powder is simultaneously wetted with water ...
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WO/2003/105642 |
The invention relates to an apparatus (1) for preparing a consumable beverage with a fine-bubbled foam layer. The invention comprises a beverage unit (2) for dispensing the beverage under pressure and at least one nozzle (4) which is in ...
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WO/2003/101215 |
The present invention relates to hot water soluble instant tea and provides a method for preparing an extract, concentrate or powder, which is capable of being reconstituted as a tea beverage, having excellent organoleptic properties and...
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WO/2003/101226 |
The invention provides a flavouring receptacle (1) in the form of an elongate tubular body (4) to be used as a drinking straw. The interior volume of the tube is adapted to contain a predetermined measure of flavouring concentrate in the...
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WO/2003/101263 |
This invention introduces a container in the form of a mug with a lid or in the form of an enclosed vessel of any size and shape for tea steeping wherein the dried tea leaves are extracted with hot water neither in contact with oxygen in...
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WO/2003/101216 |
The invention relates to a method for imparting an aroma of freshly ground and freshly brewed coffee to foodstuffs. The invention is characterized in that the aromatic substances required for imparting the aroma of freshly brewed or fres...
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WO/2003/099030 |
An Instant dry mix composition produces a beverage having a two-toned foam on the surface upon reconstitution in a hot liquid. The composition includes a foaming creamer for producing a foam layer and a separately enclosed quick dissolvi...
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WO/2003/096818 |
Issue: Coffee beans capable of almost keeping flavor even after preserved for an extended time, and giving a flavor comparable to that extracted from coffee beans immediately after roasted. Solution: A method of packing and&sol or preser...
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WO/2003/094878 |
It is intended to provide a safe and highly efficacious antibacterial composition which is to be used in products mainly taken into the human or animal body or employed in the oral cavity such as foods and oral hygienic preparations with...
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WO/2003/092412 |
The invention relates to a glass-type aroma particle, the production thereof and the use thereof in foodstuffs, article of consumption and pharmaceutical products.
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WO/2003/092457 |
A beverage making apparatus, method, method of using such a beverage making apparatus and method of cleaning a beverage making apparatus is disclosed. The beverage making apparatus includes a liquid basin (16) for receiving a quantity of...
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WO/2003/086468 |
The present invention relates to water dispersible steryl ester compositions that include steryl esters, an emulsifier, and a protein or lipophilic starch stabilizer. Such compositions of the invention can be incorporated into aqueous fo...
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WO/2003/086434 |
Technical Field: Tea. Technical Problem: To provide drinking tea showing favorable therapeutic effects on atopic dermatitis. Means for Resolution: Drinking tea characterized by containing one or more plant extracts selected from the grou...
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WO/2003/082705 |
A method for processing coffee and a product by the method is set forth. The method includes partially roasting (10) and then packaging (20) the partially roasted coffee beans in a microwavable, sealed package (22, 24) for distribution i...
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WO/2003/077667 |
The present invention relates to novel coffee compositions with stable flavor characteristics. In particular, the present invention relates to novel processes for preparing stable, flavored coffee compositions and the products comprising...
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WO/2003/070583 |
An infusion package, particularly for coffee, has a container part (12) and a support (14) for the container part. The container part (12) defines two compartments, (36, 38) which contains similar amounts of coffee. In one form each end ...
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WO/2003/065817 |
A process for producing a green tea flavor which comprises extracting green tea leaves with water at a temperature lower than 10 °C; and drinks containing the thus obtained flavor. A process for producing dry green tea polyphenol which ...
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WO/2003/065859 |
A beverage system for brewing a beverage from a beverage material and a source of hot, pressurized water. The beverage system may include a cartridge with the beverage material therein. The cartridge may include a seal positioned about t...
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WO/2003/063886 |
A Helicobacter pylori adhesion inhibitor whereby Helicobacter pylori participating in the onset of digestive ulcer can be eliminated from the stomach; a process for producing the same; and drugs and foods containing the same for preventi...
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WO/2003/064439 |
The invention relates to the use of sialic carbohydrates of general formula (I), containing at least one carbohydrate unit of general formula (II) for the immune modulation, immune suppression and in the prevention and treatment of infec...
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WO/2003/063601 |
A method of manufacturing high quality beverage capable of providing liquid beverage by an extraction after baking the material thereof, comprising a step for sealingly filling the material of baked beverage in a container after baking u...
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WO/2003/062101 |
A coffee dispensing device is provided with a transport device (300) that couples various components for the processing of unroasted coffee beans together. For example a roaster (200) may be coupled to a grinding and brewing device (400)...
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WO/2003/061395 |
It is intended to provide foods which can be taken in our daily life similar to common foods so as to adequately supply ubiquinol which is essentially required in the living body but frequently in shortage or poverty. Ubiquinol-enriched ...
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WO/2003/056930 |
It is intended to provide a process for producing a tea drink which has an enriched flavor or an improved flavor. It is also intended to provide a process for producing a tea drink having an improved flavor and stable qualities at a high...
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WO/2003/056929 |
The present invention relates to a method of processing ginseng and the uses of the extract of processed ginseng. More particularly, the present invention relates to extract of processed ginseng which can improve the ratio of ginsenoside...
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WO/2003/053153 |
It is intended to provide a process for producing a powdery drink characterized by comprising electrolyzing a liquid food and&sol or conducting electricity through it and then drying and powdering the thus obtained liquid optionally foll...
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WO/2003/053199 |
The invention is directed to a beverage brewing system and method for brewing a beverage. The brewing system is equipped to heat beverage extracts (26) prior to mixing the beverage extract with solvent (18a). The method results in a beve...
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WO/2003/049549 |
A method of roasting coffee is provided ( Fig. 1). Beans are roasted until they are dry and receptive to absorbing a concentrated aqueous additive such as a botanical solution before the second crack. The process results in a roasted cof...
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WO/2003/045157 |
A process for producing an extract and&sol or a press juice characterized by comprising grinding the food to be extracted and&sol or pressed, dispersing in a cold dispersion medium at a temperature lower than 60°C (for example, water at...
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WO/2003/045166 |
The invention concerns a capsule comprising a core and a coating including at least a film-forming polymer, characterized in that it has a total solubilization time of its coating not more than 85s according to a test A, preferably not m...
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WO/2003/045159 |
A food to be extracted and&sol or pressed is fed into a colloid mill or a twin−screw extruder and, immediately after milling and&sol or simultaneously with milling, a cold solvent (for example, water or milk at −3 to 50°C) is added ...
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WO/2003/045158 |
It is intended to provide a seasoning instrument and a seasoning piece whereby bitter and astringent components can be easily and less expensively removed from coffee, black tea, green tea, herb teas, herbs and so on. A handle (11) of a ...
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WO/2003/043448 |
The invention relates to a method for roasting free-flowing foodstuffs using hot air. According to said method, a substream of the roasting exhaust air from the roasting chamber (1) is reintroduced into and directed through the combustio...
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WO/2003/041517 |
A deterioration preventive agent, a fooddeterioration preventive agent, a deterioration preventive agent for fragrance−containing products, and a deterioration preventive agent for perfumes such as flavors and fragrances, each of whi...
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WO/2003/037097 |
A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after proc...
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WO/2003/037098 |
The present invention relates to the manufacturing process of a beverage, more specifically a soft drink, which is obtained from a mixture of coffee aqueous extract with fluid extract of Kola Nut (Cola nitida), with the appropriate excip...
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WO/2003/032713 |
The present invention relates to the modification of galactomannans present in the green coffee bean by reducing the endogenous level of $g(a)-D-galactosidase activity. In particular the present invention pertains to a plant cell with re...
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WO/2003/032742 |
Improved liquid coffee concentrates that have furfuryl acetate to 4−ethyl guaiacol ratio values that approach the furfuryl acetate to 4−ethyl guaiacol ratio values of fresh brewed coffees brewed with the same coffees used to produce ...
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WO/2003/032741 |
The present invention provides tea fortified with a ferrous-plant protein hydrolysate complex. The complex does not cause precipitation of iron-polyphenol; complexes in the tea and is also bioavailable. A tea drink made from the tea of t...
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WO/2003/032743 |
The present invention relates to non-segregating flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent comp...
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WO/2003/033005 |
The invention relates to a concentrate of plant extracts, comprising green tea, grape skin extract and grape seed extract. The inventive concentrate can be used for producing drinks which, in spite of a high polyphenol content, have a sm...
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WO/2003/028489 |
A roasting apparatus (10) for roasting nuts, cocoa beans, coffee beans, and other small food stuffs comprising a base (14), a motor and afterburner assembly (20) attached to the top of the base on one side thereof, a roasting assembly (2...
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WO/2003/028472 |
It is intended to provide a method of improving the physical properties of powdered green tea, powdered green tea preparations having improved physical properties and foods and drinks containing the same. Namely, a method of improving th...
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WO/2003/024251 |
The present invention provides for a method for use in preparing a beverage including the steps of introducing a herbal substance into a liquid, which is at an elevated temperature and for the infusion of the said substance therein, allo...
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WO/2003/022065 |
As fresh tealeaf materials for producing green tea, black tea and oolong tea, it has been a practice to mainly use so−called first−picked leaves having a favorable flavor. In contrast, second−picked leaves and leaves picked in autu...
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WO/2003/022066 |
A process to make tea with higher yields of a desired size comprising the steps of:(a) withering green leaf tea and optionally other materials, (b) size reduction, (c) fermentation, (d) extrusion of the size reduced or fermented tea leaf...
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WO/2003/022817 |
The present invention concerns Pyridinium-Betain compounds of the general formula (A) wherein R1 is taken from the group consisting of a rest of primary amino acids and H: X is taken from the group consisting of OH, including the ionised...
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