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Matches 151 - 200 out of 14,068

Document Document Title
WO/2017/091095A1
The present invention discloses a coffee-derived edible component (1) designed to compose edible products (2) having an edible substance portion (3), the edible component (1) being further designed to provide the edible substance portion...  
WO/2017/084122A1
A method for brewing tea, comprising the following steps: Step 1, placing tea leaves in water at temperatures ranging between 0℃ and 70℃ for washing, and then filtering to dry; Step 2, adding, at one or more times, tea leaves into ho...  
WO/2017/081503A1
The object of the invention relates to a filled filter bag (10) which comprises a liquid-permeable filter wall (14) delimiting a closed internal space (12) and suitable for retaining a filling (24) in the internal space (12), the essence...  
WO/2017/080852A1
The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components ...  
WO/2017/081545A1
The invention relates to a method for facilitating the processing of suitable foodstuffs (e.g. unroasted coffee beans and the like) in a continuous-, cyclical- or batch process by means of surface ice blasting or surface snow blasting, i...  
WO/2017/079914A1
A health-care green tea. The various components of the health-care green tea are (by weight): 30-40 parts of a green tea, 10-15 parts of Radix Gentianae, 15-18 parts of Rhizoma Chuanxiong, 4-8 parts of Radix Rehmanniae Preparata, 10-18 p...  
WO/2017/077086A1
The invention relates to an adsorption system (10) for accumulating flavoring substances, comprising at least one working chamber (12) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavo...  
WO/2017/077075A1
The invention relates to an adsorption system (10) for enriching flavouring substances, comprising at least one working chamber (12) in which at least one sorption agent is provided as a stationary phase and can be supplied with a fluid ...  
WO/2017/077084A1
The invention relates to an adsorption system (10) for accumulating flavoring substances, comprising at least one working chamber (12) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavo...  
WO/2017/076612A1
The present invention provides a process of producing a tea product comprising the steps of: a. incubating fresh leaf at a temperature in the range 4 °C to 60 °C under anaerobic conditions for a period of 4-36 hours; b. subjecting the ...  
WO/2017/069183A1
The present invention addresses the problem of providing, using a simple method, a milk-component-containing coffee beverage in which sedimentation occurring during storage and/or due to heat sterilization of the milk-component-containin...  
WO/2017/064654A1
The process makes it possible to treat gaseous effluents developed in a coffee roasting installation (1), in which the effluents are passed through an oxidative catalytic converter (5). Within the catalytic converter (5) use is made of a...  
WO/2017/063943A1
The present invention relates to a kit configured for delivering a multi-layered beverage; wherein the kit comprises a coffee component for producing a dark layer, wherein the coffee component has a total solid content of less than 10% w...  
WO/2017/063906A1
The present invention provides a process for producing a tea product comprising the steps of; a) providing black leaf tea having a moisture content less than 5%; b) adding water in an amount of 30 to 80% by weight of the black leaf tea o...  
WO/2017/060215A1
The present invention relates to a process for micronizing coffee particles wherein coffee particles are micronized in an aqueous suspension comprising dissolved water soluble coffee solids. The method reduces aggregation of coffee parti...  
WO/2017/054084A1
There is provided an iron-fortified tea preparation comprising dried tea; and a mixture of a chelator and iron adhered to the dried tea, optionally with an adhesive, the molar ratio of chelator:iron in the mixture being about 2:1 or grea...  
WO/2017/051585A1
[Problem] To provide an inhaling fragrance that can be taken in other than through oral administration. [Solution] The inhaling fragrance includes leaf alcohol and linalool, includes ethanol as a primary solvent, and is liquid at normal ...  
WO/2017/053941A1
A method of making coffee with predetermined amounts of phenols and chlorogenic acids that are beneficial to human health. Coffee beans are tested and selected as having predetermined amounts of phenols and chlorogenic acids. The selecte...  
WO/2017/047796A1
An apparatus 10 for producing water that contains ultra-fine bubbles has: a pressurized water supply system 50 for pressurizing water that contains ultra-fine bubbles produced by suctioning in air from an ejection port 28 using the low p...  
WO/2017/045184A1
A semi-fermented eucommia tea and a production process thereof. Eucommia leaves are used as a raw material, sunshine withering, fine manipulation, fixation, rolling, stacking, drying and roasting are sequentially carried out, and eucommi...  
WO/2017/046622A1
Instant mixture for making a coffee-based beverage comprising a coffee granulate in instant form and preferably coffee cream powder, and the amount of coffee calculated for one serving comprises at most 100 mg caffeine, whereas a serving...  
WO/2017/039694A1
Processes for preparing antioxidant-rich compositions, for example from coffee cherries, arc disclosed. These processes can involve promptly contacting de-beaned coffee cherries with a preservative coating, and optionally storing under r...  
WO/2017/037216A1
The present invention relates to a method of producing a coffee extract wherein coffee beans are contacted with cellulase and xylanase.  
WO/2017/040810A1
The present invention provides methods for preparing antioxidant-rich products from coffee cherries for nutritional and cosmetic uses. In one aspect, the present invention provides a method for preparing a liquid coffee fruit extract and...  
WO/2017/036601A1
The invention relates to a capsule for a drink preparation system, the capsule containing a capsule content which comprises one or more plant-based products selected independently of one another from the group consisting of fruit product...  
WO/2017/033676A1
Provided are: a method for producing coffee beans whereby, in the production of coffee beans roasted to a desired level, coffee beans having an exact roasting level can be produced without depending on the skill of an operator producing ...  
WO/2017/032677A1
The invention relates to compositions for preparing a beverage, the composition comprises a) a coffee liquor or dried coffee extract ranging between 1-40% w/w; b) a creamer ranging between 1-20% w/w;c) a viscosity modifier ranging betwee...  
WO/2017/033850A1
Provided is a flavor improving agent for food and beverages that have a powdered green tea flavor, with which the sweetness inherent to powdered green tea and the richness of high-quality powdered green tea can be imparted by adding a sm...  
WO/2017/030187A1
The present invention provides an instant fermented tea beverage composition that includes soluble fermented tea solids and at least one compound selected from the group consisting of vanillin, ethyl vanillin, and heliotropin and that is...  
WO/2017/025950A1
The present disclosure relates to processes for preparation of beverages, specifically beverages combining coffee and chocolate compositions, by utilizing high-pressure homogenization.  
WO/2017/019742A1
The techniques provide for a reconfigurable extraction column length based on the number of columns from a plurality of columns configured for use in an extraction apparatus. The apparatus includes a plurality of columns that each have a...  
WO/2017/019752A1
The invention relates to citrus fibers in dry form having a storage modulus (G') of at least 50 Pa, said G' being measured on an aqueous medium containing an amount of 2 wt% citrus fibers dispersed therein under a low-shear stirring of l...  
WO/2017/018502A1
The present invention provides the following: a method for enhancing the rich flavor of a fat-containing milk-flavored beverage, characterized in that the rich flavor of a fat-containing milk-flavored beverage is enhanced by adding one o...  
WO/2017/013966A1
A germination inhibitor for thermophilic spore-forming bacteria, which comprises a sucrose fatty acid ester, wherein palmitic acid makes up 90 mol% or more of constituent fatty acids in the sucrose fatty acid ester. The present invention...  
WO/2017/008943A1
The invention provides porous tea granules comprising leaf tea particles and binder, wherein: at least 50% by weight of the leaf tea particles have a particle size of 100 µm to 300 µm; the binder comprises exogenous biopolymer; the tea...  
WO/2017/008597A1
The present application provides a method for breeding tea plants capable of inhibiting tumor. With the content of basic active components of the tea plants, the tea plants capable of inhibiting tumor are selected using distant hybridiza...  
WO/2017/008157A1
A container having a captive rotatable magnet to induce spinning of a separate unattached stirring implement placed in the container. The captive rotatable magnet may be part of an active mixer attached to the container. It may also be p...  
WO/2017/005549A1
The present invention relates to a beverage composition comprising green coffee solids and hops solids.  
WO/2017/006332A1
The present invention provides an espresso cartridge for the preparation of an espresso beverage containing collagen peptides, the espresso cartridge contains a portion of a substance for the preparation of an espresso beverage and a por...  
WO/2017/004715A1
The present disclosure relates to a method of isolating a yeast strain that is able to degrade L-asparagine under non-inducing conditions comprising repeated cycles of adaptive evolution and mutagenesis followed by strain selection. Also...  
WO/2017/004219A1
Techniques and systems are provided for continuous production of a coffee extract product. A method includes roasting green coffee beans in a roaster, which may be a continuous roaster, and grinding the roasted beans in a grinder, which ...  
WO/2016/207384A1
The present invention relates to a method for producing a coffee extract which comprises use of an enzyme having mannanase activity. The invention also relates to polypeptides having endo-beta-1,4-mannanase activity and polynucleotides e...  
WO/2016/209075A1
Disclosed is a process for the production of aromatized soluble coffee particles. The process comprises the incubation of an aroma donor, such as a roasted coffee, with a acceptor, such as a refined coffee oil. The acceptor can be added ...  
WO/2016/201706A1
Disclosed is an integration device for the extraction and purification of plant molecules, comprising: a material pulverizing module, a high pressure fluid extraction module and a centrifugation module, which are connected in sequence, a...  
WO/2016/199673A1
Provided is a packaged milk-containing tea beverage and a method for manufacturing a packaged milk-containing tea beverage that imparts sufficient perception of tea, that does not require tea leaves to be discarded after extraction, and ...  
WO/2016/198424A1
Subject of the invention is a composition for oral administration comprising a beverage and beads distributed in the beverage, wherein the beads have an average diameter between 2 to 10 mm, comprise more than 50% (w/w) dietary fibres, an...  
WO/2016/199482A1
The present invention can provide a plant that has a high amino acid content and a low catechin content. A cultivation method for cultivating a tea tree (1), said tea tree being capable of synthesizing catechin, in an artificial environm...  
WO/2016/196708A1
A sweetened condensed creamer comprising: a) a hydrocolloid comprising non-coprocessed carboxymethylcellulose; b) an emulsifier; b) a protein; c) a fat; d) a sweetener; e) optionally a dispersant; and f) water. The use of non-coprocessed...  
WO/2016/189888A1
[Problem] To efficiently produce a roasted-aroma recovered substance in which a highly reproducible roasted aroma can be achieved and a roasted aroma/flavor having depth, richness, etc., can be imparted and intensified by addition to foo...  
WO/2016/191360A1
A cold brewing coffee device that produces coffee without any suspended solids in the product. The devices uses a false bottom in the initial tank to hold the coffee beans and water is pumped between the initial tank and a second tank. U...  

Matches 151 - 200 out of 14,068