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Patent Searching and Data


Matches 51 - 100 out of 13,962

Document Document Title
WO/2018/033395A3
The present invention relates to a process for manufacturing a black leaf tea product, the process comprising the steps of: providing black leaf tea having a moisture content of less than 5 wt.%; and then subjecting this black leaf tea s...  
WO/2018/027070A1
The application provides nutraceutical compositions supporting an active life style. In one embodiment, the nutraceutical composition includes a gelling component in a sufficient amount to provide a cohesive gelled product and an active ...  
WO/2018/025504A1
A packaged beverage that comprises:(A) 0.05-0.50 mass% of tannin; (B) 0.075-0.50 mass% of chlorogenic acid(s); and (C) caffeine, wherein the content of component (C) satisfies the requirement (1) and the pH value is 5.0-7.0. X≤Y×0.193...  
WO/2018/021081A1
Provided is a green coffee bean information provision method that utilizes a database holding information about multiple types of green coffee beans, wherein the database includes at least identification information of the respective gre...  
WO/2018/020360A1
The invention is pre-sweetened tea-bags. An artificial sweetener (e.g. Saccharin) is added as an ingredient (at a predetermined proportion) to the formulation to be packed into the tea-bags. Once the sweetener is added, all the ingredien...  
WO/2018/020340A1
The invention relates to an apparatus for chopping dried plants, more particularly for chopping dried tea leaves, herbs and other dryable plants and their constituents. The aim of the invention is to achieve a simple, gentle comminution ...  
WO/2018/020339A1
The invention relates to an apparatus for chopping dried plants, more particularly for chopping dried tea leaves, herbs and other dryable plants and their constituents. The aim of the invention is to achieve a simple, gentle comminution ...  
WO/2018/020361A1
The invention consists of a process by which any formulation packed into tea-bags may be pre-sweetened. An artificial sweetener (e.g. Saccharin) is added as an ingredient (at a predetermined proportion) to the formulation to be packed in...  
WO/2018/022425A1
A porous bag for brewing a brewable substance held therein, includes an enclosure bag including walls made from a porous material, with the brewable substance held in the enclosure bag; and an accessible opening in one wall of the enclos...  
WO/2018/015360A1
The present invention relates to coffee bean particles with a D90 particle size of 50 microns or less and an oil content of 8% (weight/weight) or less, methods of producing coffee bean particles by de-oiling and milling of coffee beans, ...  
WO/2018/014083A1
The invention relates to a processing apparatus for products susceptible to oxidisation, the processing apparatus including at least one chamber in which processing of the product can occur. The chamber includes an entry through which th...  
WO/2018/012196A1
This instant powdered tea comprises the following components (a) to (c): (a) 5-15% by mass of one or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof (b) a fat, and (c) ascorbic acid or a salt the...  
WO/2018/011020A1
The invention provides a coffee machine for preparing coffee which is extracted under pressure and has a low particle content. The coffee machine differs from the machines which are known in the prior art for extracting coffee under pres...  
WO/2018/012197A1
This instant powdered tea comprises the following components (a) to (c) and (e): (a) 5-10% by mass of one or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof (b) a fat, (c) ascorbic acid or a salt...  
WO/2018/012804A1
The present invention provides a method and system apparatus for mass production of pure vegetable substitute milk by combining nutritional components and health functional components of cereals including quinoa, amaranth, or soybean in ...  
WO/2018/010313A1
A tea leaf flavoring device, comprising an insulating layer, an electric heater, a machine body, a placement board, a net cover, a moisture sensor, a roller, a column, a driver, a secondary signal sensor, a slide rail, a pulley, a main c...  
WO/2018/007690A1
An arrangement (100) for producing personalized coffee comprises a data gathering device (102) for gathering user related data for producing said personalized coffee. The arrangement also comprises plurality a roasting systems (101A-101C...  
WO/2018/003661A1
In this device 1 for discharging coffee, a coffee supply path 24 for supplying liquid coffee and a gas supply path 22 for supplying a nitrogen-containing gas for creating foam, are connected to a discharge path 23 via a merging section 2...  
WO/2018/003956A1
The purpose of the invention is to provide a packaged tea beverage that contains a high concentration of inulin and in which unwanted flavor specific to inulin is suppressed. In this beverage, the respective contents of inulin, non-polym...  
WO/2017/219814A1
A milk tea beverage containing Jinjunmei tea and a preparation method therefor. The ingredients of the beverage comprise, by parts by weight of the raw materials: original tea of Jinjunmei tea or instant tea of Jinjunmei tea, the origina...  
WO/2017/221263A1
The present invention provides a method of processing to enhance the stability and increase the shelf life of made tea. After procuring the tea from tea gardens and tea estates with the defined characteristic parameters the tea is stored...  
WO/2017/222078A1
The present invention relates to a composition for browning inhibition, which contains a compound represented by general formula (1). (In the formula, each of R21, R22, R23, R24, R26 and R27 independently represents a hydrogen atom or a ...  
WO/2017/215644A1
A dark tea capsule, comprising: a side wall, a first end thereof having a first opening and a second end thereof having a second opening, the first end and the second end being two ends on the side wall which are located at opposite posi...  
WO/2017/211984A1
The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate con...  
WO/2017/211670A1
The present invention relates to a process of encapsulation and more particularly a process of encapsulation of a flavour component for liquid beverage products. According to the present invention there is provided a process for encapsul...  
WO/2017/210815A1
Provided are a yeast strain (Arxula adeninivorans, TMCC 70007 CGMCC No. 8683) capable of producing highly active polyphenol oxidase and a Lactobacillus pentosus capable of producing γ-aminobutyric acid (TMCC 70009 CGMCC No. 8685). The i...  
WO/2017/214062A1
The brewing system disclosed herein includes pre-heating a beverage medium in a beverage cartridge. The pre-heating may be performed using air, liquid, and/or vapor and may be performed using heated conduits and/or devices within the bre...  
WO/2017/211987A1
The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.  
WO/2017/206339A1
A new sunlight simulating tea leaf drying room, comprising a drying chamber, the ceiling of the drying chamber having at least one red light, at least one orange light, at least one yellow light, at least one green light, at least one bl...  
WO/2017/209022A1
Provided is a composition having an excellent flavor, in which unpleasant bitterness caused by caffeine is suppressed, without reducing or removing caffeine in the composition. The caffeine content and the cycloalanylalanine content of t...  
WO/2017/206146A1
Provided are a Candida blankii strain and an application thereof, and a method for processing Pu'er tea. The Candida blankii strain has a collection number of CGMCC No. 8682. The strain can be used to process Pu'er tea. The method for pr...  
WO/2017/207788A1
The invention relates to the use of a thermostable peptidase, obtained from a thermophilic bacterium, for the prevention and/or reduction of acrylamide formation during a food product preparation process involving at least one heat treat...  
WO/2017/201420A1
Caffeine-adsorbing materials, caffeine-adsorbing systems, and decaffeination system suitable for removing caffeine from a solution; methods for removing caffeine from a solution; and methods of making the caffeine-adsorbing materials are...  
WO/2017/195835A1
One purpose of the invention is to provide a technique for modifying polyphenols to suppress the occurrence of precipitation and turbidity in water without separate addition of food additives or conducting enzyme treatment. Modified poly...  
WO/2017/192016A1
The present invention relates to a method for processing coffee cherries using deep seawater and microorganisms. The method processes coffee cherries by using microorganisms and deep seawater, such that the amount of defective coffee che...  
WO/2017/192021A1
The present invention relates to a health functional food for inhibiting a rise of blood glucose containing coffee and tagatose.  
WO/2017/188903A1
The invention relates to an instant liquid pure coffee composition to be used in the food sector comprising liquid espresso extract, natural food gel, and aroma varieties, and to the method of production of said composition.  
WO/2017/186876A1
The present invention provides a method for the manufacture of a freeze-dried coffee powder, the method comprising: providing a coffee extract having from 40wt% to 55wt% solids; adding gas to the coffee extract in an amount of from 1NL/k...  
WO/2017/186443A1
A process for making an infusible Camellia sinensis plant material composition comprising at least 500 µg/g of anthocyanins on a dry weight basis, the process involving the steps of: a) obtaining a source of Camellia sinensis plant mate...  
WO/2017/179348A1
[Problem] To provide a low-cost electrode material which is used to improve a beverage such as an alcoholic beverage by an electrolysis process, is easy to handle, and can be used in a sanitary manner due to a high frequency of replaceme...  
WO/2017/179850A1
The present invention relates to a method for preparing powder-type blue juice tea containing a green tea powder fortified with GABA and theanine ingredients, and relates to a method for preparing powder-type blue juice tea containing gr...  
WO/2017/179849A1
The present invention relates to a method for preparing a low caffeine green tea of which the caffeine has been reduced, and the development of a method for preparing a low caffeine green tea, the method minimizing the loss of catechin, ...  
WO/2017/175451A1
A beverage production apparatus (1) that produces a beverage from tea leaves and hot water is provided with: a crushing mortar part (300) that generates powdered tea by crushing tea leaves; a hot water supply part (700) that supplies hot...  
WO/2017/177107A1
A method for the intermediate processing of coffee beans, utilizing natural thermal mineral spring water, where in the beans have reached a parchment stage of production. The coffee beans with the mucilage layer are delivered to a restin...  
WO/2017/171062A1
The problem addressed by the present invention is to provide a packaged tea beverage containing high-concentration inulin in which the characteristic flavor of inulin is suppressed. The content of inulin, catechin, and tea polymerized po...  
WO/2017/170989A1
A tea-polymerized polyphenol-containing beverage, and production method thereof, is provided in which the bitter taste of the tea-polymerized polyphenol is reduced while the favorable tea-like flavor is maintained. The content of tea-pol...  
WO/2017/170990A1
The purpose of the present invention is to provide a beverage, and production method thereof, in which the aftertaste caused by rebaudioside D (RebD) and rebaudioside M (RebM) is improved. The content (A) of catechins in the beverage is ...  
WO/2017/171553A1
The present invention relates to the preparation of granules and popped granules comprising functional substances, or active substances, and a carbohydrate carrier material, or matrix material, to the use of such granules, and the granul...  
WO/2017/171849A1
A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a m...  
WO/2017/170987A1
A catechin-containing beverage, and production method thereof, is provided in which the bitter taste of the catechins is reduced while the favorable tea-like flavor is maintained. The content of catechins in the beverage is adjusted to w...  

Matches 51 - 100 out of 13,962