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WO/2016/142167A1 |
The invention relates to a method and to a device for roasting food products in a treatment assembly. In a treatment assembly (2) comprising a roasting chamber (3) and at least one heating unit, an indicator variable is determined that a...
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WO/2016/142745A1 |
The invention relates to a process for producing a herbal tea product in aqueous or powdered forms including polyphenol rich herbal tea extract and hydrophobic plant sterols/stanols with improved water disbersibility. The process compris...
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WO/2016/139995A1 |
A crushing device, which is a device for crushing objects to be crushed, is provided with an upper mill (360) including an upper mill grinding surface (360a) and an opening (361) in the middle of the upper mill grinding surface (360a), a...
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WO/2016/139470A1 |
A method of producing a beverage concentrate comprising contacting a plant material and/or plant extract with hot water to produce a beverage, wherein the concentration of the plant material and/or plant extract in the hot water is at le...
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WO/2016/139561A1 |
The present disclosure relates to an infusion product for making a beverage, such as a tea or tea-like drink. In order to produce the composition of the present disclosure, plant materials are contacted with a solvent to remove an extrac...
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WO/2016/139618A1 |
A composition comprises green coffee extract and yerba mate extract, and is suitable for mixing or infusing with a.base liquid to obtain an edible drink with an energizing and stimulating effect. A drink is made with such a composition.
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WO/2016/137615A1 |
Disclosed are methods and systems for coating food pieces with edible particles. The methods include simultaneously applying liquid and edible particle components of a coating to a food piece.
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WO/2016/132585A1 |
A packaged beverage: comprising (A) 0.025-0.5 mass% of a non-polymerizable catechin, and (B) at least one member selected from an α-acid and an iso-α-acid together with a β-acid, wherein the ratio by mass of the β-acid (B2) to the co...
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WO/2016/102335A9 |
The present invention relates to processes for providing coffee compositions with enhanced coffee aromas. In addition the invention relates to the use of such coffee compositions for making capsules for beverage dispensers.
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WO/2016/129132A1 |
A xanthane gum granulated material which contains xanthane gum granules each having a degree of hardness of 2 N or more and less than 8 N in an amount of 5% by mass or more relative to 100% by mass of the xanthane gum granulated material...
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WO/2016/123873A1 |
An oxygen dissolving method and a device for oxidizing a summer and autumn tea concentrated solution into an instant black tea. The device comprises a summer and autumn tea solution storage tank, a gas-liquid mixing pipeline loop provide...
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WO/2016/116620A1 |
The invention relates to a drink which contains cellobiose and also, optionally, an additional carbohydrate component and/or a sweetening agent component.
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WO/2016/115765A1 |
A wholly natural functional beverage suitable for drinking by the obese, prepared using the following ingredients by weight: 0.5 to 1 parts green tea extract, 0.5 to 2 parts green coffee bean extract, 0.5 to 2 parts Fructus aurantii imma...
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WO/2016/116436A1 |
The invention relates to a beverage comprising 0.05 wt% to 3 wt% tea solids and 0.1 ppm to 600 ppm water-soluble soybean polysaccharide (SSPS), wherein the beverage is substantially free of exogenous protein.
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WO/2016/115055A1 |
Coffee makers with features for rapid and/or multiple extraction processes, and associated systems and methods. A representative system includes a brew chamber, a coffee chamber, a filter device, and an accelerated extraction device conf...
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WO/2016/111996A1 |
Present embodiments generally relate to a sweetened soluble beverage component and a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid and a single serving...
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WO/2016/108688A1 |
Disclosed is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw...
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WO/2016/108687A1 |
Disclosed is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw...
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WO/2016/101318A1 |
An anti-fatigue and immunity-enhancement pure natural functional health drink, the formula of the drink comprising the following components in parts by weight: 0.5-2 parts of oolong tea extract, 0.1-0.5 parts of elderberry extract, 0.1-0...
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WO/2016/102325A1 |
The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers.
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WO/2016/104810A1 |
The purpose of the present invention is to improve the flavor of a beverage by selectively removing cyclic organic compounds which adversely affect the flavor of the beverage. This method for improving the favor of a beverage includes br...
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WO/2016/096877A1 |
The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma comp...
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WO/2016/098388A1 |
The present invention provides: a low-caffeine packaged green tea beverage having improved taste, aroma, and palatability; and a production method therefor. As a result of adding dimethyl sulfide, the reduction in the taste and aroma of ...
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WO/2016/097988A1 |
Described is a wrapped food product (10), the food product (12) being preferably in the form of an infusion product, in particular in the form of a material in the form of powder, granules or pieces, such as tea, camomile, coffee or othe...
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WO/2016/096468A1 |
The present invention relates to an edible connposition having a lipid continuous phase and self-assembled structures, the composition comprising oil, phospholipids, caffeine and water. Further aspects of the invention are the use of a c...
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WO/2016/096817A1 |
The invention relates to a method for wet extraction of oily components from coffee beans and/or of residual materials of coffee production, the coffee beans and/or the residual materials being extracted with a residual moisture content ...
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WO/2016/096172A1 |
The present invention relates to a coffee aroma composition comprising milk fat useful for addition to a food or beverage product, e.g. a coffee beverage, a method of producing a coffee aroma composition and a method of producing a liqui...
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WO/2016/091943A1 |
The present invention relates to a method for producing a soluble beverage mass, the method comprising: i. providing one or more soluble beverage ingredients in powder form, ii. providing a pre-heated mould having a mould-cavity, iii. lo...
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WO/2016/088520A1 |
The present invention provides a method for producing roasted coffee beans, said method comprising a first step in which water is added to a roasted coffee bean starting material and the result is heated and a second step in which the ro...
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WO/2016/085929A1 |
The present invention provides an enzymatic means for the biosynthetic production of caffeine. The present invention provides biosynthetic methods for production of caffeine comprising: providing guanine, a guanine deaminase, at least on...
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WO/2016/085138A1 |
The present invention relates to a coffee roasting device, and may comprise: a body; a rotating unit rotatably fastened/fixed to the upper portion of the body, a part of one side surface of the rotating unit being incised in the longitud...
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WO/2016/085263A2 |
The present invention relates to a roaster. The present invention comprises: a housing which consists of a first body and a second body, the first body being provided so as to be inclined with respect to the ground through a support and ...
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WO/2016/080028A1 |
The purpose of the present invention is to provide a tea beverage that contains a jasmine tea extract and has well-balanced sweetness. Provided is a tea beverage that contains a jasmine tea extract, ethyl phenylacetate (A), methyl benzoa...
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WO/2016/081512A1 |
A tea solid composition comprising a mixture of finely ground tea, a binding agent and water, wherein the mixture forms a tea solid composition in response to heating and subsequent cooling in a mold. The tea solid composition may furthe...
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WO/2016/072589A1 |
The present invention relates to an espresso coffee extraction device. The present invention provides, to this end, an espresso coffee extraction device characterized by comprising: an extraction piston driving unit (110) configured such...
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WO/2016/072111A1 |
Provided is a unique coffee-flavor imparting, enhancing, or modulating agent for a coffee food or drink, the coffee-flavor imparting, enhancing, or modulating agent being capable of conveniently imparting, enhancing, or modulating the ri...
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WO/2016/072114A1 |
[Problem] To provide a production method for a coffee bean extract that contains an increased amount of chlorogenic acid lactone and that is for imparting a crisp and refreshing bitter flavor to a coffee-flavored foodstuff such as a coff...
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WO/2016/071744A1 |
The present invention relates to a tablet for forming a beverage having two or more layers, the tablet comprising: (i) a creamer/whitening component; (ii) a flavouring; and (iii) a biscuit component.
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WO/2016/070223A1 |
A system and method for infusion of a fluid wherein the fluid is said fed to a target at a constant rate. In a particular form there is provided a gravity fed and regulated beverage system for the preparation of a beverage, the system in...
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WO/2016/066167A1 |
The present invention relates to a process for preparing modified green coffee beans for roasting, comprising the steps of a) providing a liquid coffee berry pulp or a liquid extract thereof and green beans from coffee berries, b) contac...
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WO/2016/065691A1 |
A weight loss pu-erh tea prepared with the following substances by weight proportion: 6-15 grams of ripened loose pu-erh tea, 6-8 grams of Chrysanthemum morifolium, 5-8 grams of mulberry leaves, 6-9 grams of Glycyrrhiza uralensis, 3-4 gr...
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WO/2016/065692A1 |
A weight loss pu-erh tea bag, which is prepared with the following substances by weight proportion: 6-15 grams of ripened loose pu-erh tea, 6-8 grams of Cassia obtusifolia seeds, 5-8 grams of mulberry leaves, 6-8 grams of Polygonatum sib...
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WO/2016/061873A1 |
Liver-protecting sober-up tea and a preparation method therefor. The tea is prepared from 7-12 g of flowers of kudzuvine, 6-8 g of dendranthemamorifolium, 8-16 g of cassia seeds, 8-10 g of mung beans, 6-12 g of glycyrrhiza uralensis fisc...
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WO/2016/063698A1 |
The present invention provides a containerized beverage for a person having difficulty swallowing, the beverage containing a thickening agent, having a viscosity of 50 mPa • s or above, and being packed in a light-blocking container.
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WO/2016/061872A1 |
Sober-up tea, prepared from the following materials by weight: 6-8 g of chrysanthemum, 8-16 g of mulberry leaves, 6-12 g of glycyrrhiza uralensis fisch, 7-12 g of biota orientalis, 5-8 g of salvia miltiorrhiza, 3-8 g of cortex phellodend...
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WO/2016/063121A1 |
Disclosed are a method for preparing tea leaf extracts having different tastes, and a beverage prepared with an extract prepared using said method. The method is adding tea leaves to an extraction column, performing continuous extraction...
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WO/2016/055799A1 |
A method of producing tea syrup comprises contacting a plant material and/or plant extract with hot water to produce a tea. The method comprises filtering the tea to produce a tea filtrate, adding sugar to the tea filtrate, and then redu...
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WO/2016/055436A1 |
The present invention relates to a A process for providing a fraction enriched in polyphenols from a starting material, the process comprises the steps of: (i) solubilizing the starting material in an aqueous solvent; (ii) adjusting pH t...
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WO/2016/051339A1 |
A method for processing coffee cherry is disclosed herein. The method includes the application of coating material, preferably a granular solid material, to pulped wet coffee or coffee fruit with pulp removed, prior to drying. The method...
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WO/2016/050489A1 |
The present invention relates to a tea product and more particularly the present invention relates to a black tea product. According to the present invention there is provided a process for producing a tea product comprises the steps of:...
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