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Patent Searching and Data


Matches 251 - 300 out of 13,652

Document Document Title
WO/2015/075535A1
The present invention relates to a process for the manufacture of a roast and ground coffee powder, the process comprising the steps of: • mixing roast and ground coffee with additional coffee oil; and • roller-grinding the mixture t...  
WO/2015/074149A1
An apparatus for accelerated or controlled degassing of roasted coffee. The apparatus comprises a container for receiving and retaining roasted coffee, a source of inert gas in fluid communication with the container, and a controller. Th...  
WO/2015/064600A1
 Provided is a green tea extract composition containing non-polymer catechins (A), sugar (B), iron (C), and caffeine (D). The content of the non-polymer catechins (A) is 25 to 45 mass%, the content of sugar (B) is 6 to 13 mass%, the ma...  
WO/2015/064168A1
Provided is a tea drink which contains at least a polyphenol, calcium and choline, and wherein the content of the polyphenol contained in 100 mL of the tea drink is 10-40 mg in terms of tannins, the content of caffeine contained in 100 m...  
WO/2015/064707A1
By means of a step for mixing/dissolving dextrin and a metal salt in water, homogenizing, and then drying to obtain dextrin encapsulating the metal salt, and by adding the dextrin encapsulating the metal salt to a thickening polysacchari...  
WO/2015/059809A1
Provided are: a processed tea product which does not generate waste, namely tea grounds, in drinking, which has good organoleptic grades in surface appearance, deliciousness such as flavor, mouthfeel (mouthfeel in drinking), feeling of s...  
WO/2015/059808A1
Provided are: a tea drink which has natural turbidity and good flavor that are inherent in tea and which suffers from few dregs or few precipitates and exhibits high stability even after the lapse of time; and a process for manufacturing...  
WO/2015/059722A1
The phases are comprised in the process of pre-drying in an extractor (1) the aromatic solution decaffeinated by the active carbons; concentrating said solution in a concentration apparatus (5) and transferring it again into the extracto...  
WO/2015/053252A1
 Provided are a flavor enhancer for oils and fats containing a polyunsaturated fatty acid, said agent comprising a basic peptide, and an oil and fat composition containing a polyunsaturated fatty acid and comprising: an oil and fat whi...  
WO/2015/052161A1
The present invention relates to the preparation of a coffee beverage powder useful for the preparation of coffee beverages such as e.g. cappuccino, café latte, café macchiato, café au lait. The method comprises the preparation of an ...  
WO/2015/054236A1
Provided herein are novel methods for removing unpleasant flavor and increasing pleasant flavor of coffee based on treatment of pre-roasted coffee beans.  
WO/2015/050240A1
The present invention provides a novel organic acid glycoside that is present in coffee beans and a use thereof. Provided is a compound having a structure represented by formula (1) [in the formula, R1-R7 are each selected independently ...  
WO/2015/046236A1
The present invention addresses the problem of providing a method for manufacturing, by a simple process and in a short time, tea leaves which are rich in the flavor and sweetness inherent in green tea and from which a tea having a deep ...  
WO/2015/044081A3
A concentrated tea and honey composition has a very high total dissolved solids concentration and demonstrates stability at extremely low pH when based on enzymatically treated tea ingredients.  
WO/2015/044081A2
A concentrated tea and honey composition has a very high total dissolved solids concentration and demonstrates stability at extremely low pH when based on enzymatically treated tea ingredients.  
WO/2015/041224A1
Provided are a flavor-improving agent capable of improving a tea beverage or a tea-containing food product so as to have a more natural and good-quality flavor that does not feel artificial, and a flavor-improving method for a tea bevera...  
WO/2015/034068A1
The present invention pertains to a method for producing a beverage which is characterized by mixing a beverage component and an oil/fat emulsion which is obtained by subjecting an edible oil/fat containing a highly saturated fatty acid ...  
WO/2015/035369A1
A dispensing system for dispensing flavored liquids, e.g., flavored coffee syrups, featuring a signal processor in combination with a flavored liquid dispenser system. The signal processor is configured to receive signaling containing in...  
WO/2015/027262A1
The invention relates to an apparatus for heat-treating granular feedstock, comprising a conveyor pipe (2) receiving a screw conveyor (3), said conveyor pipe having a hot air connection (6) downstream of a feed opening (5) for supplying ...  
WO/2015/030253A1
 Provided is a milk-containing coffee beverage in which a milk-heating odor occurring during high-temperature pasteurization is suppressed. A milk-containing coffee beverage produced by high-temperature pasteurization, wherein the tota...  
WO/2015/024908A1
The present invention relates to a product for at least one of medicinal, cosmetic, coloring or dermatologic use. The product comprises a fibrous plant product and a plant extract which is applied thereto. Further, the invention relates ...  
WO/2015/022428A1
The present invention relates to a method for producing a coffee extract which comprises use of an enzyme having β-1,3-galactanase activity and to a coffee extract which comprises at least 20% based on the total weight of soluble coffee...  
WO/2015/022911A1
[Problem] To provide a method for manufacturing a tea extract which exhibits rich taste, flavor and sweetness by decomposing proteins, which are contained in tea leaves and which could not sufficiently be decomposed by a conventional pro...  
WO/2015/022130A1
The present invention relates to a process for producing a liquid concentrate tea product comprising tea solids, honey and solubilizer, the process comprising the step of treating the soluble tea solids with hydroxyapatite or a derivativ...  
WO/2015/022123A1
The present invention relates to a process for producing a liquid concentrate tea product with honey comprising the steps of: a) mixing soluble tea solids, honey and water for 2 –30 minutes at a temperature of 60 to 95 °C; b) adding a...  
WO/2015/019498A1
Provided is a hydrogen-containing drink which comprises both a functional ingredient such as tea and hydrogen water and which can keep a high dissolved hydrogen concentration. A hydrogen-containing drink which comprises hydrogen water an...  
WO/2015/019870A1
 A soluble coffee powder (B), having a median diameter of 50-500 μm and a BET specific surface area of 1.0-2.0 m2/g, is mixed with a roasted coffee bean fine powder (A) having a median diameter of 50-300 μm at a mixture ratio (A):(B)...  
WO/2015/014497A1
The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at...  
WO/2015/013840A1
A method for preparing Ganoderma lucidum fermented products: adding Ganoderma lucidum to materials such as feed, meat, Chinese traditional medicine, tea etc, then regulating temperature, humidity and water content to ferment; or fermenti...  
WO/2015/013199A1
The present invention provides coffee fruit products and methods for making them. The coffee fruit products can be used to prepare a variety of food products.  
WO/2015/009783A1
An apparatus and method for producing the apparatus that is used to bind one or more different types of target molecules to a polymer surface that has been treated, and thereby activated, according to the method. A three or four step pro...  
WO/2015/009481A2
The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative...  
WO/2015/009269A1
A container stores a main liquid component that contains a dissolved gas, preferably nitrous oxide, separately from a foam initiator component that is at least one of a powder, a liquid or a concentrate. A dispensing part of the containe...  
WO/2015/007077A1
Disclosed is a cylinder type fermentation apparatus, comprising a frame, a fermentation unit arranged on the frame, a temperature/humidity system and control system for controlling the temperature/humidity of the fermentation unit. Said ...  
WO/2015/002209A1
The present invention relates to an agent for preventing an increase in blood pressure containing as the active ingredient a coffee bean extract, which is obtained through a subcritical treatment step under a temperature of 140-200˚C an...  
WO/2014/207555A3
The invention relates to method for forming a coffee article for preparing a coffee beverage, the method comprising: providing a liquid coffee-extract; foaming and cooling the liquid coffee-extract to obtain a shape-retaining coffee-extr...  
WO/2014/207555A2
The invention relates to method for forming a coffee article for preparing a coffee beverage, the method comprising: providing a liquid coffee-extract; foaming and cooling the liquid coffee-extract to obtain a shape-retaining coffee-extr...  
WO/2014/207557A3
The present invention relates to a method for producing a soluble beverage mass, the method comprising: providing one or more soluble beverage ingredients in powder form, providing a pre-heated mould having a mould-cavity, loading the mo...  
WO/2014/207557A2
The present invention relates to a method for producing a soluble beverage mass, the method comprising: providing one or more soluble beverage ingredients in powder form, providing a pre-heated mould having a mould-cavity, loading the mo...  
WO/2014/209912A1
Several embodiments of the present invention relate generally to the use of non-pathogenic microorganisms to prevent the growth and/or activity of pathogenic microorganisms in food products. More specifically, several embodiments relate ...  
WO/2014/206883A1
The present invention relates to a process of producing a long leaf tea product with black tea characteristics. The process comprises the steps of: (a) incubating fresh tea leaf at a temperature in the range 4 °C to 60 °C under anaerob...  
WO/2014/207616A1
The present invention proposes an apparatus (100,200) for processing coffee beans, comprising a roasting chamber (102,202) configured to accommodate said coffee beans; a heating element (104,204), configured to roast said coffee beans in...  
WO/2014/201604A1
The present invention provides a monascus fermented coffee, a method for preparing a monascus fermented coffee bean, and uses of the monascus fermented coffee in alleviating a hangover, preventing drunkenness, and alleviating reduction o...  
WO/2014/204454A1
Ready to drink ("RTD") beverages are provided that have improved texture and mouthfeel, and a foam layer formed by microwaving the beverage. The RTD beverage does not have significant foam or does not have any foam when the beverage is a...  
WO/2014/199955A1
[Problem] To provide a food ingredient and a food additive which are safe to the human body and exhibit excellent defoaming effect; and a food which contains the food ingredient or the food additive. [Solution] A food ingredient and a fo...  
WO/2014/200358A1
This invention relates to a beverage that comprises beer and one or more components of tea. The beverage of the invention is prepared in such a way that the acidity of the beer is reduced. In this way, the invention relates to a healthy ...  
WO/2014/200000A1
Provided are: a diketopiperazine mixture suitable for mixing in food and beverages; and a method for producing same. By means of high-temperature, high-pressure processing of plant-based peptides in a liquid, it is possible to produce a ...  
WO/2014/196952A1
Foamed juice products and methods of making the foamed juice products are disclosed. In a general embodiment, the foamed juice products include juice and coffee in an amount from about 0.01% w/v to about 1.0% w/v. The foamed juice produc...  
WO/2014/196953A1
A ready-to-drink tea beverage contains tea extract, aerated water and benzoate, such as a benzoic acid salt. The beverage and/or the aerated water can contain at least 5.0 ppm dioxygen (O2) and preferably at least about 5.0 ppm O2. The a...  
WO/2014/195907A1
The invention relates to a ready-to-drink, water-based, refreshing coffee beverage comprising coffee solids or coffee flavour, sweeteners, acidifiers, flavourings and optionally one or more bioactive components such as caffeine, taurine,...  

Matches 251 - 300 out of 13,652