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Patent Searching and Data


Matches 701 - 750 out of 13,226

Document Document Title
WO/2009/119113A1
Disclosed are a fermented tea drink containing a large amount of methylated catechin and a method of producing the same. A fermented tea drink is obtained by adding water to fresh tea leaves of a black tea variety which contains methylat...  
WO/2009/117145A1
This invention provides various methods such as a method for enhancing athletic exercise performance of a subject by administering to the subject a composition comprising a physiologically acceptable carrier and an extract of tea, wherei...  
WO/2009/116538A1
Provided is a taste-improving agent for tea drinks which contains, as the active ingredient, at least one glyceroglycolipid, preferably monogalactosyldiglyceride or digalactosyldiglyceride. The agent as described above, which is used for...  
WO/2009/113514A1
Provided is a stabilized composition wherein the hydrolysis of a high-sweetness sweetener is regulated. This composition contains a high-sweetness sweetener, which is an aspartyl dipeptide ester derivative such as neotame or aspartame, a...  
WO/2009/114694A3
The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm3, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continu...  
WO/2009/112890A1
Glycerol is used in the manufacture of tea extracts, tea concentrates or tea sap.  
WO/2009/113131A1
[PROBLEMS] To provide an instant green tea which sufficiently gives a good taste and smell in taking, has a vivid green color both as a powder and after dissolved in water, and scarcely shows sedimentation of the tea powder from the diss...  
WO/2009/114694A2
The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm3, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continu...  
WO/2009/109443A1
Disclosed is a tea composition comprising from 85% to 99.99% by weight tea material, and from 0.01% to 0.5% by weight Vitiveria zizanioides or extract or oil derived therefrom.  
WO/2009/107262A1
It is intended to provide an anticancer composition which contains 3”-O-methylepigallocatechin gallate represented by the following formula (I).  
WO/2009/107179A1
Provided is a green tea extract usable as an additive or food product ingredient, having high catechin content and a favorable green color conveying freshness and high quality. The green tea extract has an X value of 7-30, a Y value of 8...  
WO/2009/108698A3
The subject invention provides methods for treating unroasted or green coffee beans to improve their quality of flavor to the palate, including reduced bitterness, better tasting, and improved aroma. In one embodiment, the invention pert...  
WO/2009/108698A2
The subject invention provides methods for treating unroasted or green coffee beans to improve their quality of flavor to the palate, including reduced bitterness, better tasting, and improved aroma. In one embodiment, the invention pert...  
WO/2009/105626A1
The present disclosure relates to a milk-based beverage comprising a milk component and a catechin-containing component. The milk component includes milk fat in an amount of at least about 0.2% by weight of the milk-based beverage. The c...  
WO/2009/102680A2
A coffee and brewed beverage making apparatus and method includes a coffee filter that is immersed in and removable from heated fluid in a brewing vessel. The filter has a bottom and side with mesh openings and is formed to facilitate ag...  
WO/2009/101632A1
An apparatus for reprocessing tealeaves comprising a Mixer; a motor or hopper to run the mixer; a funnel attached to the mixer for adding the tealeaves in the mixer; a fan blender; a conveyor belt; a motor to run the conveyor belt; an in...  
WO/2009/102680A3
A coffee and brewed beverage making apparatus and method includes a coffee filter that is immersed in and removable from heated fluid in a brewing vessel. The filter has a bottom and side with mesh openings and is formed to facilitate ag...  
WO/2009/098231A1
Disclosed is a process for manufacturing a tea product. The process comprises the step of combining tea juice expressed from a first supply of fresh tea leaves with leaf tea from a second supply of fresh tea leaves and/or with tea solids...  
WO/2009/095294A1
Disclosed is a water-soluble carrier comprising pullulan and maltodextrin having a dextrose equivalent in the range of 4 to 40. The weight ratio of maltodextrin to pullulan is greater than 3. The carrier is especially suited for use in b...  
WO/2009/093255A3
Disclosed herein are improved pharmaceutical, cosmetic, nutraceutical and dietary compositions affluent in γ-mangostin and other demethylated xanthones from Garcinia mangostana and the process for preparation thereof. These enriched fra...  
WO/2009/087014A1
Disclosed is a solid water soluble composition comprising instant black tea and water soluble chicory.  
WO/2009/086613A1
The infusion brewing device has a steeping area configured and adapted to receive a filter, particulate steeping material and hot liquid water for steeping the particulate steeping material into an infusion. A vacuum chamber is positione...  
WO/2009/083418A1
Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of : incubating the tea material in an aqueous medium; subjecting the incubated tea material to evaporation to obtain aro...  
WO/2009/083420A1
Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: generating aroma-laden vapours at a pressure of from 0.5 to 1.4 bar absolute from the tea material contacted with wat...  
WO/2009/084215A1
A purified tea extract with suppressed bitterness and astringency is produced economically in high yield and high efficiency by dramatically accelerating an enzymatic reaction with a less addition amount of tannase. A process for produci...  
WO/2009/081299A1
A method for making ice coffee comprises the following steps: extracting coffee by using water at a temperature that is in a range of 35°C to 55°C, at a normal brewing pressure that is in a range of ambient pressure to 1.5 bar, and at ...  
WO/2009/081250A2
A tablet (10) of product, in particular in the form of a food product, especially an infusion product such as coffee, tea, cocoa, chocolate, dehydrated stock or other product, comprises a tablet body (12) and means (20) for conveying the...  
WO/2009/080596A2
The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also...  
WO/2009/081144A2
The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage caps...  
WO/2009/081250A3
A tablet (10) of product, in particular in the form of a food product, especially an infusion product such as coffee, tea, cocoa, chocolate, dehydrated stock or other product, comprises a tablet body (12) and means (20) for conveying the...  
WO/2009/081937A1
A method of treating roasted coffee beans for elevating the extraction ratio of coffee components from the roasted coffee beans and increasing the content of body taste components of the roasted coffee beans while preventing the developm...  
WO/2009/080596A3
The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also...  
WO/2009/081144A3
The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage caps...  
WO/2009/077188A8
A composition comprising tea, 0.1 to 15% by weight of herb selected from Shankhpushpi, Shatavari, Vidarikhand, Arogyapacha or a mixture thereof; and 0.01 to 0.5% by weight of a flavouring agent is disclosed. Also disclosed is a process f...  
WO/2009/077188A1
A composition comprising tea, 0.1 to 15% by weight of herb selected from Shankhpushpi, Shatavari, Vidarikhand, Arogyapacha or a mixture thereof; and 0.01 to 0.5% by weight of a flavouring agent is disclosed. Also disclosed is a process f...  
WO/2009/077189A1
Disclosed is a process for recovering volatile compounds from an aqueous tea extract by distilling the said extract by fractional distillation comprising condensing of vapours, separating the oil phase condensate from the aqueous phase a...  
WO/2009/074352A1
A food product, like a beverage, is described. The food product has non- protein amino acid, like theanine, which is stabilized with antioxidants within the food product. The food product has at least 125 ppm non-protein amino acid and a...  
WO/2009/076576A2
Removing contaminants from a material includes providing a vessel, directing a cleaning fluid into the vessel, transferring the material into the vessel, moving the material within the vessel, and removing contaminants from the material ...  
WO/2009/066794A1
Disclosed is a coffee beverage packed in a container, which fulfills the requirements (A) to (C) mentioned below and which is heat-sterilized: (A) the coffee beverage contains a chlorogenic acid component at a concentration of not less t...  
WO/2009/062800A1
The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester flavor precursor at a concentration of 0.0...  
WO/2009/059928A1
Disclosed is a process comprising the steps of : expressing juice from fresh tea leaves thereby to produce leaf residue and juice comprising a mixture of tea compounds; fractionating the mixture; and recovering at least one fraction enri...  
WO/2009/059927A2
Disclosed is a process comprising the steps of : providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (tF) sufficient to reduce the conten...  
WO/2009/059925A1
Disclosed is a process comprising the steps of : providing fresh tea material rich in stem; and expressing juice from the fresh tea material thereby to produce stem residue and tea juice comprising a mixture of tea compounds.  
WO/2009/060286A3
This patent describes a new machine which can be used to wither green tea leaves in the tea factory. The present method to wither green leaf is to place the green leaf on withering troughs and continuously blow air through the leaf. This...  
WO/2009/059927A3
Disclosed is a process comprising the steps of : providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (tF) sufficient to reduce the conten...  
WO/2009/059926A1
Disclosed is a process comprising the steps of : expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice wherein the amount of expressed juice is greater than 300 ml per kg of fresh tea leaves; subjecting the...  
WO/2009/060286A2
This patent describes a new machine which can be used to wither green tea leaves in the tea factory. The present method to wither green leaf is to place the green leaf on withering troughs and continuously blow air through the leaf. This...  
WO/2009/060286A4
This patent describes a new machine which can be used to wither green tea leaves in the tea factory. The present method to wither green leaf is to place the green leaf on withering troughs and continuously blow air through the leaf. This...  
WO/2009/059938A1
The present invention relates to an instant beverage powder and, more particularly, to an instant soluble beverage powder which forms foam on its upper surface when reconstituted with water. The powder has a foaming porosity of at least ...  
WO/2009/059924A1
Disclosed is a process comprising the steps of : expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is between 10 and 300 ml per kg of the fresh tea leaves; and pro...  

Matches 701 - 750 out of 13,226