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Matches 251 - 300 out of 12,874

Document Document Title
WO/2014/043652A1
Example embodiments of systems and methods for brewing coffee can include providing an integrated beverage system that can include a grinding system, a roasting system, and a brewing system. The integrated beverage system can be used wit...  
WO/2014/042235A1
The present invention relates to a flavouring composition for infusion beverages (in particular, tea provided in tea bags) and to a process for preparing the composition. The composition of the present invention is in the form of particl...  
WO/2014/037837A1
The present invention relates to the instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural (HMF) content and production method thereof (100) which comprises the steps of roasting the input material (101),...  
WO/2014/026953A1
The present invention relates to a method of producing a coffee beverage precursor suitable for preparation of a coffee beverage by dissolution in an aqueous liquid. The coffee beverage is prepared from an oil-in-water emulsion comprisin...  
WO/2014/027004A1
The present invention relates to a process for the manufacture of an infusible beverage ingredient, the process comprising the steps of: (a)providing unsweetened fruit pieces; (b)treating the fruit pieces so as to reduce their total suga...  
WO/2014/026313A1
A method of producing a coffee beverage precursor, the method comprising: l)preparing a liquid oil-in-water emulsion comprising coffee extract; and 2)dissolving or suspending a protein ingredient in the emulsion prepared in step l);where...  
WO/2014/027482A1
The purpose of the present invention is to provide a technique for suppressing the bitterness of coffee beverages. The present invention provides a coffee beverage that includes niacin and caffeine and in which the content of caffeine pe...  
WO/2014/024470A1
In order to address the problem of providing a coffee substitute endowed with the characteristic flavor and taste of coffee while also having a reduced amount of components such as caffeine, which is included as a main component of coffe...  
WO/2014/016243A1
The powdery substance (1) according to the invention is composed substantially of ground and roasted coffee and comprises a fine fraction having a particle size less than 100 ┬Ám. The proportion of fine fraction is less than 11%, prefera...  
WO/2014/012755A1
The present invention relates to an edible product for enhancing immunity. Some efforts have been made to make food/medicament composition from natural sources. Still there is a need for an edible product or food supplement which provide...  
WO/2014/009078A1
The present invention provides a process for producing a black leaf tea product, the process comprising the steps of comminuting fresh tea leaf thereby producing dhool; and then fermenting the dhool whilst exposing it to radiation having...  
WO/2014/007388A1
The object of the present invention is to provide a method for improving flavor of food and beverage, wherein causative materials of undesirable aroma and bitterness produced in heating and processing a food and beverage is specified and...  
WO/2014/007760A1
The present invention relates to a seven-star tea without excipient. The seven-star tea comprises the following: Coicis Semen, Oryzae Fructus Germinatus, Triticum Aestivum, Herba Lophatheri, Fructus Crataegi, Ramulus Uncariae Cum Uncis, ...  
WO/2014/008176A2
A pearl sugar particle includes granulated sugar and at least one additive, wherein the at least one additive is distributed homogeneously throughout the pearl sugar particle. A composition including a plurality of pearl sugar particles ...  
WO/2014/003566A1
Disclosed is a method of aromatizing coffee beans. The beans can be green or roasted, including ground beans, and are allowed to stand together with an aroma generating substance for an effective standing time before removing said substa...  
WO/2013/192625A1
A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the ...  
WO/2013/191663A1
The subject of the invention is a tea blend, its composition and a method for its preparation. A tea blend composed of a basis - African tea Rooibois - and various added flavours and prepared in a special teapot with hot water or pressur...  
WO/2013/192502A1
A coffee bean roasting machine of the type having a cyclone separator heating chamber and a coffee bean roasting chamber in a recirculating process stream driven by a recirculation fan is operated to air cool the roasted coffee beans in ...  
WO/2013/179196A1
A process of treatment of fermented beverages of vegetable origin, in particular wine, is disclosed, which provides the contact between the beverage and a polymer obtained by radical or sol-gel synthesis, selected from the group based on...  
WO/2013/167452A1
The present invention relates to a composition for preparation of a food or beverage product. The composition comprises a foamer ingredient releasing gas upon dissolution in aqueous liquid; and a beverage or foodstuff ingredient comprisi...  
WO/2013/164402A1
Methods of improving mental or 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 health condition a decaffeinated coffee product....  
WO/2013/164798A1
A system (1) for packaging tea in a sealed capsule (3). The system includes a machine (4) for breaking dried tea leaves, said machine comprising an inlet (11) for supplying dried tea leaves, an outlet (12) for releasing the broken tea le...  
WO/2013/160131A1
The present invention relates to a process for recovering aroma from tea juice. The heating and other steps associated with the processing of tea juice have an effect on the aroma content of the product. The processing of this tea juice ...  
WO/2013/160097A1
The present invention relates to a process for producing a black tea product. Although there are prior art documents which disclose processes that result in black tea products which have good colour characteristics, still there is need f...  
WO/2013/151433A1
The invention relates to a powder composition for preparing a hot beverage having a foam on top of the beverage, in particular a coffee or cocoa drink, comprising - a foamer or creamer component in particulate form; - a combination of a ...  
WO/2013/149871A1
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises pro...  
WO/2013/136208A1
A consumer product which includes a honey ingredient and at least a tea ingredient which are mixed together and frozen. The product may further include supplementary flavoring ingredients also frozen with the honey and tea ingredients. T...  
WO/2013/136209A1
A system (1 ) for making beverages comprises a capsule (2) containing a powdered food substance which can be extracted to make a beverage, and a capsule holder (9) comprising an infeed opening (11 ) through which the capsule (2) can be i...  
WO/2013/137269A1
Provided is a packaged tea beverage with a strong taste and full body, suppressed astringency, and balance between taste and astringency, and in which the generation of sediment is suppressed even when stored for a long period. This pack...  
WO/2013/135034A1
Disclosed is a device for refining and aroma extraction of tea leaves, comprising a tunnel type housing provided with a tea leaves inlet and a tea leaves outlet respectively at the ends thereof, and a conveyer belt provided in the tunnel...  
WO/2013/129051A1
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, e...  
WO/2013/122890A1
The disclosure relates to a method of altering the cis/trans ratio of phytonutrients from live plant materials, including green tea, tomatoes, and citrus fruits involving shearing. The process may be carried out at temperatures between 8...  
WO/2013/114341A3
The instant invention discloses a coffee washing machine wherein the coffee mucilage has previously been degraded by means of natural fermentation or by the addition of pectinolytic enzymes, wherein the degradation process minimizes the ...  
WO/2013/115397A1
Provided are self-cloning Aspergillus oryzae that expresses amidase without induction culturing and is highly degrading of acrylamide, and a method for reducing acrylamide in which the Aspergillus oryzae is used. Aspergillus oryzae that ...  
WO/2013/115214A1
This invention inhibits the occurrence of flavor degradation in a food/beverage, including teas, in a transparent container due to light irradiation from sunlight, fluorescent lamps, and so forth. A food/beverage in a transparent contain...  
WO/2013/110550A1
A liquid composition comprising expressed tea juice and from 5 to 30wt % of exogenous biopolymer is provided. A beverage obtainable by diluting the liquid composition and a process for manufacturing the liquid composition are also provided.  
WO/2013/111120A1
The present invention consists of a method for determining the moment in which the coffee mucilage fermentation stage ends, based on changes in coffee density during the recently depulped and washing phases, taking advantage of the mass ...  
WO/2013/110642A1
A process for producing tea products is provided, the process comprising: expressing juice from a first supply of unfermented fresh tea leaves thereby to produce a first tea juice and a first leaf residue; subjecting the first supply of ...  
WO/2013/107585A1
A process for manufacturing tea products is provided, the process comprising the steps of: withering fresh tea leaves to a moisture content of greater than 40% and less than 60% by weight; and then expressing juice from the withered fres...  
WO/2013/108283A1
The present invention concerns a roasting method, comprising the following steps: (A) providing a roasting oven of a product, such as coffee, barley or the like, provided with a temperature sensor; (B) providing heat generating means; (C...  
WO/2013/103465A1
Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through high pressure extraction techniques. Many bev...  
WO/2013/103653A1
In an aspect, a roasted coffee composition, a brewed roasted coffee product, and a method of preparing the brewed roasted coffee product is provided.  
WO/2013/092153A1
The present inventionrelates to a liquid tea product and a process for preparing the same.We have found that by keeping the fresh tea leaf in water (before processing it to produce conventional leaf tea product) for long hours followed b...  
WO/2013/092487A1
Black coffee products and methods of making the black coffee products are disclosed. In an embodiment, the black coffee products include skim milk powder ranging from about 0.1% to about 10% by weight, coffee powder ranging from about 0....  
WO/2013/094494A1
The present invention provides a method for producing a purified tea extract with which solubility of non-polymer catechins in solvents has been increased. This method for producing a purified tea extract involves bringing a tea extract ...  
WO/2013/088203A1
The present invention relates to a method for using the by-products of coffee in the production of proteins, polyphenols, vitamins and minerals, through methods of concentrating and conserving the mucilage and the pulp (husk) in order to...  
WO/2013/080492A1
The present invention addresses the problem of providing a rapid dried-tea-leaf manufacturing method and device for manufacturing dried tea leaves with excellent color and flavor by rapidly heat-drying raw tea leaves without going throug...  
WO/2013/075912A1
The present invention relates to a process for producing a black tea product with enhanced sensorials. The people who prefer to consume black tea are unable to get a good amount of catechins, because, in black tea the amount of catechins...  
WO/2013/074423A1
A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage within a first container; pouring the brewed beverage from the first container into a second container containing a chilling medium; and coveri...  
WO/2013/069781A1
[Problem] To provide a coffee drink, wherein the extraction efficiencies of caffeine and polyphenols relative to coffee beans have been improved, a method for extracting a coffee liquid, and an extraction solvent. [Solution] A coffee dri...  

Matches 251 - 300 out of 12,874