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Matches 251 - 300 out of 12,307

Document Document Title
WO/2012/079916A1
The present invention relates to a process for manufacturing tea product. More particularly the present invention relates to a process for preparation of a tea juice. The process comprises expressing juice from fresh tea leaves thereby t...  
WO/2012/079876A1
Disclosed is a tea-based beverage comprising expressed tea juice, wherein the beverage has a total aluminium content of less than 8 ppm; a total fluoride content of less than 8 ppm; or both.  
WO/2012/080302A1
The combination of EGCG and a derivative of a basic amino acid has been found to be an effective anti-yeast agent in acidic food. The present invention relates to a method for controlling or preventing the growth of yeast in acidic food ...  
WO/2012/081097A1
Provided is a process for producing a coffee extract, which comprises a step of producing an extract from lightly roasted coffee beans and a step of concentrating the extract at a temperature ranging from 50 to 90˚C.  
WO/2012/082897A1
An instant coffee composition is provided having soluble coffee particles. The particles have internal pores, and at least some of the internal pores contain a pressurized gas. Further, the soluble coffee particles are provided with fine...  
WO/2012/076601A1
The present invention relates to instant drink powders comprising a primary ingredient of particles or agglomerated particles having a particle size below 500 µm, a hydrolyzed whole grain composition, an alpha-amylase or fragments there...  
WO/2012/076599A1
The present invention relates to a simple foaming tea composition with a viscosity, clarity or color of the original tea. In one aspect, the invention relates to a foaming tea composition comprising a tea product, a food grade ester algi...  
WO/2012/069298A1
The present invention relates to a process which allows for the preparation of tea products comprising tea juice which are suitable for diluting to prepare beverages. The present inventors have identified that generation of carbon dioxid...  
WO/2012/069311A1
Disclosed is a package (1) containing a liquid composition within a chamber (3), wherein the liquid composition comprises tea solids in an amount of from 3 to 30% by weight, wherein the chamber has a region (4) which is openable to form ...  
WO/2012/069323A1
The present invention relates to a tea product. More particularly the present invention relates to a leaf tea product with enhanced amounts of theaflavins and catechins. The problem addressed by the present invention is to provide a tea ...  
WO/2012/069290A1
The present invention relates to a process which allows for the preparation of tea products comprising tea juice which are suitable for diluting to prepare beverages. The present inventors have identified that generation of carbon dioxid...  
WO/2012/069359A1
The present invention relates to improvements of foaming properties achieved by using unroasted coffee solids. Specifically the invention relates to dried soluble powders with improved foaming properties upon dissolution. The products ha...  
WO/2012/070578A1
Provided is a process for producing a roasted coffee bean extract, whereby it becomes possible to selectively reduce the content of a chlorogenic acid lactone compound in the extract to reduce the bitterness of the extract while retainin...  
WO/2012/069261A1
Disclosed is a method for storing a packaged liquid product, wherein the liquid product comprises expressed tea juice and has a total tea solids content of at least 4% by weight of the liquid product, the method comprising storing the pa...  
WO/2012/069452A1
Disclosed is a packaged liquid product for diluting to prepare a beverage, wherein the liquid product comprises expressed tea juice, wherein the total amount of tea solids in the liquid product is greater than 0.42 g, wherein the tea sol...  
WO/2012/069295A1
The present invention relates to a process for preparation of tea products. The process comprises the steps of: a) expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, b) subjecting the leaf residue to dr...  
WO/2012/066960A1
The taste (especially aroma and richness) of various food products such as chili oil, broad bean chili paste, red pepper miso with garlic, XO sauce, pepper sauce, peperoncino-infused oil, sweet flour paste, tahini, oyster sauce, Chinese ...  
WO/2012/068012A1
Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/ or particulates that contains high pressure gas. The methods and systems are confi...  
WO/2012/064209A1
A method of preparing a slidable blade mounted on a drum of a tobacco cutter for cutting the fibres of a predetermined length in which the cutting edge of the blade is being bevelled by moving a grinding wheel along the generatrix of the...  
WO/2012/062928A1
Methods of improving mental or physical health conditions of an individual are provided. In a general embodiment, the method provides administering to an individual in need of an improved mental or physical health condition a decaffeinat...  
WO/2012/059484A3
One embodiment of the invention relates to apparatus (10) for roasting coffee beans, the apparatus comprising: a chamber (12) in which a supply of coffee beans can be received for roasting;means (15) for heating air; and means (20) for d...  
WO/2012/056141A2
The present invention relates to a method for producing articles impregnated with at least one plant extract from at least one plant, characterized in that it comprises the following steps: a) extraction and/or pressing of at least one p...  
WO/2012/057084A1
Provided are a flavor improving agent which comprises a D-amino acid or a salt thereof as the active ingredient, a method for producing a food or drink having an improved flavor without disrupting the flavor balance thereof, and a method...  
WO/2012/052457A1
The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materia...  
WO/2012/048925A1
Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of : - providing fresh tea leaves comprising catechins and active endogenous enzymes; - comminuting the fresh tea leaves comprising activ...  
WO/2012/046350A1
The present invention provides a process for producing a tea extract, which comprises adding an amylase, an enzyme preparation having a polygalacturonase activity of 20000 U/g or more and a cellulase originated from Trichoderma longibrac...  
WO/2012/046766A1
Provided is a concentrated coffee composition which contains a chlorogenic acid compound at a high concentration and has good flavor. This concentrated coffee composition comprises the following components (A) and (B), and has a dried so...  
WO/2012/046349A1
The present invention provides a process for producing a tea extract, which comprises adding a protease, a tannase and a cellulase originated from Trichoderma longibrachiatum or Trichoderma reesei to a tea raw material and extracting the...  
WO/2012/046346A1
The present invention provides a tea extract which comprises at least tannin, an amino acid and cellobiose, wherein cellobiose is contained in an amount of 0.8-10 mass% (in terms of Bx) relative to the total solid content of the tea extr...  
WO/2012/046351A1
The present invention provides a process for producing a tea extract, which comprises adding a protease, a tannase and an enzyme preparation having a polygalacturonase activity of 20000 U/g or more to a tea raw material and extracting th...  
WO/2012/046348A1
The present invention provides a tea extract which comprises at least tannin, glucose, galacturonic acid and cellobiose, wherein the ratio of the content of glucose to the content of tannin (glucose/tannin) is 0.3-1.8 by mass, the ratio ...  
WO/2012/046347A1
The present invention provides a tea extract which comprises at least tannin, an amino acid and galacturonic acid, wherein galacturonic acid is contained in an amount of 1.1-5 mass% relative to the total solid content (in terms of Bx val...  
WO/2012/041307A1
The present invention relates to a composition which contains a) an extract selected from the group consisting of an extract of blood oranges, an extract of oranges, an extract of bitter oranges, an extract of grapefruits and mixtures th...  
WO/2012/039745A1
The invention provides methods for preventing or treating osteoarthritis, preventing or treating the degradation of articular cartilage, and promoting and maintaining joint health in an animal. The methods comprise administering green te...  
WO/2012/038988A8
Electrolyte fortifying composition for recharge, a hydrating supplement, and process for preparing the same The present invention provides nutrient fortifying composition for food products. More particularly the present invention provide...  
WO/2012/038988A3
Electrolyte fortifying composition for recharge, a hydrating supplement, and process for preparing the same The present invention provides nutrient fortifying composition for food products. More particularly the present invention provide...  
WO/2012/038987A3
Nutrient fortifying composition for food products and electrolyte fortifying composition for recharge comprising calcium chloride, magnesium chloride, potassium bicarbonate, acidity regulator, copper sulphate; and class II preservative. ...  
WO/2012/032021A1
The present invention relates to a composition comprising tea solids, specifically a composition comprising gallocatechin (GC) and epigallocatechin gallate (EGCG), which may be useful for weight management in a human or animal, as well a...  
WO/2012/033488A1
The present invention relates to a composition comprising tea solids, specifically a composition comprising gallocatechin (GC) and epigallocatechin gallate (EGCG), which may be useful for weight management in a human or animal, as well a...  
WO/2012/029132A1
Provided is a novel packaged green tea drink which has well-balanced taste and aroma, shows rich flavor with refreshing aftertaste and sustains pleasant smelling and rich flavor even in a cold state. This packaged green tea drink is char...  
WO/2012/030651A1
This disclosure provides for xanthan gum polymer, and methods of making thereof, having enhanced properties such as improved hydration tolerance, hydration rates, and/or viscosity properties, as compared to conventional xanthan gum, whil...  
WO/2012/029131A1
The present invention offers a container-packed green tea drink which has a strong and persistent roasted aroma and little bitterness, is clear, and is also refreshing when drunk cold. The container-packed green tea drink is characterize...  
WO/2012/025319A1
The present invention relates to a process for preparation of a tea product. The process for preparing a tea product comprises the steps of: a. Adding an aqueous solution or dispersion of a substance selected from the group consisting of...  
WO/2012/025401A1
A process for preparing a tea product according to claim 1 comprises the steps of: a. Adding aqueous solution comprising greater than 5 to 50 parts by weight monosaccharide to 50-95 parts by weight black leaf tea to obtain a mixture, and...  
WO/2012/023990A1
The invention provides food compositions having visible food flakes on the surface and methods for making such compositions. The compositions comprise a comestible base and a partial or complete coating of comestible flakes attached to t...  
WO/2012/019186A1
The present invention is directed to a process for the preparation of a predigested nutritional formula as well as the predigested liquid nutritional formula and a kit for the preparation of a predigested nutritional formula. The predige...  
WO/2012/016517A1
A method of producing Osmanthus-Tieguanyin tea is disclosed. The method comprises the following steps: selecting tea base, treating tea base, picking fresh osmanthus flower, scenting, ventilating, sifting and baking. The advantages of th...  
WO/2012/016520A1
Disclosed is a method for producing gardenia Tieguanyin, comprising the following steps: tea base selection, tea base processing, fresh flower picking, scenting, ventilating, sifting and drying. The present invention has the following ad...  
WO/2012/016518A1
Disclosed is an oolong tea blending method comprising ingredient selection, refined selection, charcoal baking, and blending. A blended tea product not only preserves a compact spherical tightness and a saturated aroma of guanyin tea, bu...  
WO/2012/016541A1
Disclosed is a method for producing a fragrant Tieguanyin tea, comprising the following steps: selection and mixing of fresh tea leaves, sun-withering, rolling while green, de-activation of enzymes, mild blow-drying, thermal dehydration,...  

Matches 251 - 300 out of 12,307