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Patent Searching and Data


Matches 951 - 1,000 out of 14,610

Document Document Title
WO/2010/119980A1
Provided is a novel method for producing a tea starting material for tea beverages, in which crude tea can be produced in a shorter time than is possible with conventional production methods, there is little loss of yield, and it is pref...  
WO/2010/119978A1
Provided are tea leaves for green tea drink extraction. A green tea drink that can be stored without dregs precipitating and without turning brown, and also tastes good chilled, can be extracted from said leaves. Said leaves are characte...  
WO/2010/119812A1
Provided is a method of lowering the moisture content of leaf vegetables wherein a required moisture content can be attained instantaneously. A method of lowering the moisture content of leaf vegetables is characterized in that at least ...  
WO/2010/116379A1
The fortification of tea using any of the commonly known iron salts results in complexation ofiron with tea polyphenols when tea is brewed, leading to discoloration of the brew and making it unpalatable. This invention overcomes this pro...  
WO/2010/117895A1
A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage ...  
WO/2010/116138A1
A method of forming an agglomerated foaming coffee composition, the method comprising the step of agglomerating a coffee composition, the majority of the coffee composition by weight consisting of particles of foaming soluble coffee, whe...  
WO/2010/115697A1
The present invention relates to a method for the production of instant beverage products which, upon reconstitution with liquid, form a foamy upper surface. The method makes use of a porous base powder to which the present invention als...  
WO/2010/112359A1
The present invention relates to a method for producing an instant beverage product with good foaming and/or dissolution properties, wherein a layer of porous base powder is sintered while gas is forced through the layer.  
WO/2010/087505A3
To provide a tea extract more excellent in flavor, with formation of deposits inhibited, the present invention provides a method for producing a tea extract, comprising the step of treating a raw material tea by using raw tea leaves and ...  
WO2010109629A1
Provided is an antioxidant originating in coffee beans. A method which comprises contacting a water extract of roasted coffee or an aqueous solution of the extract with an adsorbent and then eluting an antioxidant adsorbed by the adsorbe...  
WO2010109646A1
Provided is a method for brewing black tea capable of brewing black tea with good flavor in a short time. The method for brewing black tea includes a step of putting tea leaves or a tea bag in a brewing container; a first brewing step of...  
WO/2010/078192A3
The present invention relates to a method of providing a single serving of a plant based aqueous extraction as a drink. A spray dried single serving, for example of red rooibos spray dried powder, is mixed with an effervescing aging, a b...  
WO/2010/106798A1
Disclosed are a pharmaceutical preparation, a quasi drug, a food, a beverage, a pet food, a feed and others which are highly safe, have an excellent activity of promoting energy consumption, an excellent activity of promoting fat burning...  
WO/2010/076112A3
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...  
WO/2010/097255A2
This invention relates to a polymeric polyphenol containing beverage. In particular it relates to a substantially clear ambient temperature beverage comprising tea solids derived from fermented tea. The invention also relates to a method...  
WO/2010/098390A1
Disclosed is a green tea drink packed in a container which has a strong tea aroma (herbal aroma), yet gives a refreshing aftertaste and can stay delicious even after cooled. Specifically disclosed is a green tea drink packed in a contain...  
WO/2010/098443A1
Disclosed is a novel green tea drink packed in a container which shows a good aroma release in the mouth and a lingering aftertaste, has a body and rich flavor, and tastes good even in a cold state. Specifically disclosed is a green tea ...  
WO/2010/098391A1
Disclosed is a roasted green tea (hojicha) drink packed in a container which has a strong roasted flavor, a light taste and a refreshing aftertaste and tastes good even in a cold state. Specifically disclosed is a roasted green tea drink...  
WO/2010/091871A1
The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weigh...  
WO/2010/091981A2
The present invention relates to use of a composition comprising N-phenylpropenoyl amino acid amides for the preparation of a product to treat or prevent neurodegenerative disorders, cognitive decline, mild cognitive impairment, dementia...  
WO/2010/069279A3
This particular solution involves a fruit tea mixture, containing a fruit component in a water solution, sweetener and supplementary flavourings whose substance lies in that the mixture contains from 5 to 25% of mass water, from 10 to 45...  
WO/2010/087505A2
To provide a tea extract more excellent in flavor, with formation of deposits inhibited, the present invention provides a method for producing a tea extract, comprising the step of treating a raw material tea by using raw tea leaves and ...  
WO/2010/087215A1
Provided is a method for producing a tea extract having enriched aroma by using an inexpensive enzyme without adding any chemically synthesized aroma components. A method for producing a tea extract which comprises performing a treatmen...  
WO/2010/062106A3
A method is disclosed for preparing fermented tea with superior flavor and aroma using a Bacillus strain isolated from traditional Korean fermented food.  
WO/2010/080016A1
The present invention describes a device for evaluating the roasting of coffee, which device consists of a cabinet with a slidable drawer, a touch screen, a digital camera, a lighting system, a light-conditioning plate and a digital syst...  
WO/2010/077357A1
The invention provides fried-chunk food compositions comprising (1) food chunks that have been fried in oil at a temperature of from about 110 to 205°C to produce fried food chunks having a moisture content of about 16% and an Aw of abo...  
WO/2010/076112A2
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...  
WO/2010/078192A2
The present invention relates to a method of providing a single serving of a plant based aqueous extraction as a drink. A spray dried single serving, for example of red rooibos spray dried powder, is mixed with an effervescing aging, a b...  
WO/2010/073114A1
Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant ...  
WO/2010/074258A1
Disclosed is a flavor enhancer which can enhance the flavor of a flavoring agent of interest selectively. Also disclosed are a flavoring agent composition and a beverage each comprising the flavor enhancer and therefore having an enhanc...  
WO/2010/073163A2
The present invention belongs to the field of mechanics and refers to a device for selective processing of mixtures of green and ripe coffee cherries. Said device is a helical conic apron comprising vibro-elastic inserts which pliability...  
WO/2010/000578A3
The present invention relates to the use of Honeybush or Honeybush extract in combination with at least one prebiotic for improving skin or hair health by preventing, alleviating or treating skin or hair disorders or damages such as is e...  
WO/2010/000577A3
The present invention relates to the use of honeybush or honeybush extract for improving skin or hair health by preventing, allievating or treating skin or hair disorders or damages such as is effected by inflammatory reactions, environm...  
WO/2010/069845A1
Food composition having a pH of between 3.5 and 6.5 containing at least 100 mg/l, preferably at least 300mg/l of a (catechins- Al+++ salt) precipitate  
WO/2010/000579A3
The present invention relates to the use of rooibos or rooibos extract for improving skin or hair health by preventing, allievating or treating skin or hair disorders or damages such as is effected by inflammatory reactions, environmenta...  
WO/2010/000580A3
The present invention relates to the use of rooibos or rooibos extract in combination with at least one prebiotic for improving skin or hair health by preventing, alleviating or treating skin or hair disorders or damages such as is effec...  
WO/2010/068305A1
The invention provides methods for increasing resting metabolic rate, reducing waist circumference, and weight control by administering a composition comprising dietary fiber, phenylalanine, tyrosine, tea blend, caffeine, and Lycium plan...  
WO/2010/017011A3
An on demand ice tea brewing system. The tea brewing system may include a concentrated tea brewer with a brewing chamber for brewing a concentrated tea, a piston positioned within the brewing chamber, and a mixing area for diluting the c...  
WO/2010/008306A3
A novel nutritional beverage product comprising powerful vitamins and antioxidants synergistically mixed to provide a beverage mix for increasing strength and stamina and for preventing many diseases. The formulation may be suitably in t...  
WO/2010/062106A2
A method is disclosed for preparing fermented tea with superior flavor and aroma using a Bacillus strain isolated from traditional Korean fermented food.  
WO/2010/058593A1
Disclosed is a purified green tea extract which contains a catechin at a high concentration and is reduced in an unpleasant astringent taste. The purified green tea extract is characterized by comprising (A) a non-polymeric catechin and ...  
WO/2010/054818A1
The present invention relates to a N-methylpyridinium cation (NMP)-containing extract, a method for its production, uses of said NMP-containing extract as a dietary supplement and for the prevention or reduction of oxidative stress, and ...  
WO/2010/054932A1
Disclosed is a black tea composition comprising 1-5 wt% gallic acid and 0.01 to 6 5 wt% of a flavour composition comprising a lemon, peach or ginger flavour.  
WO/2010/051216A1
The present invention relates to a process to recover an antioxidant component. The process can include decaffeinating coffee beans to produce a decaffeinating stream and decaffeinated coffee beans and then processing the decaffeinating ...  
WO/2010/011948A3
A system and method for brewing beverages utilizing inertial separation and an adjustable-volume brewing chamber to selectively retain or release particulate matter, oils, and/or other components of the brewed beverage, whereby mechanica...  
WO/2010/042455A1
An information handling system (IHS) includes a coffee design application. The IHS receives first input information from a user that specifies a coffee design mode. The IHS receives second input information from a user that enables the I...  
WO/2010/041808A1
The present invention relates to a production method for a coffee-flavoured drink using soybeans. The invention comprises: a fat removal step in which fat is removed from soybeans by heating under pressure; a roasting step in which the s...  
WO/2010/038842A1
Disclosed is a compound represented by formula (I) [wherein the symbols are as defined in the description]. Also disclosed is a process for producing the compound. The compound has a lipase-inhibiting activity, and is therefore useful ...  
WO/2010/038867A1
Provided are roasted coffee beans the inherent coffee taste and aroma of which are not damaged even after storing in the atmosphere, in which a change in flavor and deterioration thereof caused by oxidation with the passage of time are p...  
WO/2010/037340A1
A portable multifunctional coffee extracting device and its application are provided. The extracting device includes an outer container (1) and an inner container (2). The inner container (2) is set in the outer container (1). The outer ...  

Matches 951 - 1,000 out of 14,610