| Document |
Document Title |
|
WO/2010/106798 |
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/2010/097255 |
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/2010/097255 |
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/2010/098443 |
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/2010/098391 |
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/2010/098390 |
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/2010/091871 |
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/2010/091981 |
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/2010/091981 |
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/2010/087505 |
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/2010/087215 |
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/2010/087505 |
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/2010/080016 |
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/2010/076112 |
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/2010/076112 |
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/2010/077357 |
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/2010/078192 |
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/2010/078192 |
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/2010/073163 |
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/2010/074258 |
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/2010/073163 |
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/2010/073114 |
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/2010/069845 |
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/2010/069686 |
The invention relates to a method for shaping and dimensioning plant material containing cellulose, according to which the plant material is prepared by at least one extrusion process involving a compression by means of a pressure and te...
|
|
WO/2010/069279 |
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/2010/068305 |
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/2010/062106 |
A method is disclosed for preparing fermented tea with superior flavor and aroma using a Bacillus strain isolated from traditional Korean fermented food.
|
|
WO/2010/062106 |
A method is disclosed for preparing fermented tea with superior flavor and aroma using a Bacillus strain isolated from traditional Korean fermented food.
|
|
WO/2010/058593 |
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/2010/054932 |
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/2010/054818 |
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/2010/051216 |
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/2010/042455 |
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/2010/041808 |
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/2010/037769 |
Disclosed isa process comprising the steps of: expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the first supply of fresh tea leaves and/or the tea juice to a fermentation...
|
|
WO/2010/038842 |
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/2010/038606 |
Provided is a method for producing crude tea (aracha) whereby the content of methylated catechins such as epigallocatechin-3-O-(3-O-methyl)gallate (EGCG3"Me) and epicatechin-3-O-(3-O-methyl)gallate (ECG3"Me) in Camellia sinensis (L.)O. K...
|
|
WO/2010/038867 |
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/2010/037340 |
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 ...
|
|
WO/2010/037768 |
Disclosed is a process comprising the step of: expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the first supply of fresh tea leaves and/or the tea juice to an enzyme deac...
|
|
WO/2010/026855 |
Provided is a novel means of preventing the characteristic post-pasteurization sliminess and non-crispy flavor of milk-containing drinks, in particular milk-containing coffee drinks. A milk composition wherein the milk serum protein/mil...
|
|
WO/2010/026003 |
The use of a compound for the reduction or elimination of bitterness caused by flavan- 3-ols is provided. Compositions having greater than 0.01 wt % flavan-3-ols and that comprise an effective amount of the com pound are also provided. T...
|
|
WO/2010/026265 |
The present invention relates to a method of manufacture of roasted chicory and to the resulting roasted product. The product is suitable for use in coffee compositions. The method is particularly suitable for reducing acrylamide formati...
|
|
WO/2010/018572 |
The subject invention provides a preparation comprising a roasted date kernel blend and at least one thickener, a beverage thereof, a process for the production thereof and a process for producing the beverage.
|
|
WO/2010/015504 |
Packaging for stabilizing consumable products is described. The packaging has a defined amount of oxygen in its headspace and product portion whereby products packaged in the same are stable in the absence of oxygen scavengers.
|
|
WO/2010/016498 |
Provided is a packed drink containing a high concentration of rutin which contains rutin at a high concentration and yet in which the occurrence of precipitation is inhibited. A packed drink containing a high concentration of rutin whic...
|
|
WO/2010/017011 |
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/2010/017011 |
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/2010/011948 |
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/2010/011948 |
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...
|
