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Matches 251 - 300 out of 13,271

Document Document Title
WO/2014/168231A1
The purpose of the present invention is to provide a mushroom extract, and a taste improving agent, which do not have the characteristic smell of existing mushroom extracts, and can impart an excellent taste improving property to various...  
WO/2014/161935A1
The present invention relates to a method for reducing the level of asparagine in a food material to be heat-treated comprising soaking the food material in water and contacting at least part of the soaking water with an immobilized aspa...  
WO/2014/158267A1
Flour compositions formed from portions of coffee cherries and methods for making the same are described. Seeds (or coffee beans) may be removed from coffee cherries to form coffee by-products (also referred to as cherry solids). The che...  
WO/2014/158271A1
Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a chocolate comp...  
WO/2014/157992A1
According to an embodiment of the technical concept of the present invention, a method for preparing Zizania latifolia tea comprises the steps of: collecting Zizania latifolia; washing the collected Zizania latifolia; cutting the washed ...  
WO/2014/158265A1
Beverage compositions having portions of coffee cherries are described, as well as methods of forming the beverage compositions. The beverage compositions may include at least one fluid and a solid composition admixed with the fluid. The...  
WO/2014/158270A1
Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a corn-derived i...  
WO/2014/158266A1
Powder compositions formed from portions of coffee cherries and methods for making same are described. Seeds (or beans) may be removed from coffee cherries to form cherry solids. The coffee cherries may include at least Arabica and Robus...  
WO/2014/158269A1
Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. One such food product may include a first ingredient and a second ingredient. The first ingredient may have one or more...  
WO/2014/154469A1
A process for producing tea products is provided, the process comprising: providing fresh whole tea leaves; placing the tea leaves into a press, and pressing the leaves thereby producing tea juice and leaf residue, whilst applying steam ...  
WO/2014/155746A1
Provided is a coffee beverage in which off-flavors have been reduced and bitterness dissipates well, and which has a favorable retronasal aroma. This coffee beverage comprises Components (A) and (B): (A) less than 0.1 ppm by mass of acet...  
WO/2014/149512A1
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 filtration techniques.  
WO/2014/147189A1
The present invention relates to a method for producing roasted coffee beans which comprises treatment of raw coffee beans with steam followed by contacting with asparaginase.  
WO/2014/147600A1
The invention relates to a solid mixture for preparing a refreshing drink, comprising roasted coffee or green coffee solids, acidulants and sweeteners, where the acidulant:sweetener ratio is in the range of 1:0 to 1:40. The mixture can o...  
WO/2014/148633A1
An emulsion composition for food or drink, said emulsion composition comprising a milk product having a total solid content of 55 wt% or more and an emulsifier, wherein the emulsifier is a fatty acid ester and the milk product has an MFF...  
WO/2014/139063A1
A black medical soybean food obtained by immersing black soybeans in life-cultivating and health-care vinegar medical tea to carry out biological fermentation, namely, a vinegar black medical soybean food and a black medical soybean grai...  
WO/2014/145256A1
The present invention provides a method for the preparation of a myceliated coffee product. This method providing green coffee beans and sterilizing the green coffee beans to provide prepared green coffee beans, and a step of inoculating...  
WO/2014/140836A3
A method for preserving green coffee beans by storing or packaging the beans in a nitrogen-filled !ow-oxygen-permeability container with at least one oxygen absorbent or scavenger. A method for preserving roasted coffee beans by storing ...  
WO/2014/140836A4
A method for preserving green coffee beans by storing or packaging the beans in a nitrogen-filled low-oxygen-permeability container with at least one oxygen absorbent or scavenger. A method for preserving roasted coffee beans by storing ...  
WO/2014/144972A4
Compositions and methods are presented that substantially increase levels of BDNF in blood, and even more pronouncedly exosomal BDNF levels. Suitable compositions include whole coffee fruit extracts and powders or procyanidin-enriched pr...  
WO/2014/144044A1
A method of operating an automated beverage generating system. The method comprises receiving one or more electrical signals representative of an order for a specified beverage. The method further comprises translating the order into one...  
WO/2014/141649A1
[Problem] To provide a production method for a natural-extract beverage by which coffee or the like is subjected to extraction using electrolytically reduced water, wherein the oxidation-reduction potential of the extract is negative. [S...  
WO/2014/144972A1
Compositions and methods are presented that substantially increase levels of BDNF in blood, and even more pronouncedly exosomal BDNF levels. Suitable compositions include whole coffee fruit extracts and powders or procyanidin-enriched pr...  
WO/2014/143328A1
Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition ma...  
WO/2014/141117A1
A liquid milk tea concentrate and the process for manufacturing it form part of this invention. The liquid milk tea concentrate comprises a tea extracted mixed with milk. This ready to consume product has increased shelf life due to the ...  
WO/2014/136797A1
Provided is a beverage which has a stable colour tone and flavour, even if stored in a heated state, or stored for a long period. The packaged green tea beverage contains ascorbic acid at a concentration of 100-800 ppm, and valine at a c...  
WO/2014/136630A1
A coffee drink which contains the following components (A), (B) and (C). (A) catechol and/or pyrogallol (B) 3,4-dicaffeoyl-1,5-quinolactone (C) chlorogenic acid or an analogue thereof The ratio of the total peak area of the component (A)...  
WO/2014/136774A1
Provided is a green tea drink which is to be packaged and subjected to heat sterilization and long-term preservation and which exhibits strong taste and flavor and reduced astringency. A green tea drink which contains a catechin in a con...  
WO/2014/134254A1
The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs...  
WO/2014/128141A1
The invention relates to a device and method for transferring an aroma from an aroma-providing substance to a an aroma-adsorbing nutritional substance, preferably one suitable for preparing a beverage such as coffee, by a gas flow and wi...  
WO/2014/130539A1
The present invention provides methods for processing fruit seeds, such as cocoa beans or cupuacu beans without the need of microbial fermentation. Fruit seeds are treated by adding unfermented seeds to a solution of a defined concentrat...  
WO/2014/123412A1
The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises (a) extracting roast ground coffee, (b) separating the extract eith...  
WO/2014/117228A1
The invention relates to the food industry, to medicine and to agriculture, and specifically to a tea fermentation process for use in the processing of cultivated and wild plant raw material. The fermentation method includes subjecting t...  
WO/2014/119798A1
Provided is a beverage containing a processed edible-plant powder wherein either the dispersion stability of insoluble solid matter in said beverage is improved, reducing settling, or redispersability is improved, such that if settling d...  
WO/2014/116686A1
This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer, a plasticizer, and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity w...  
WO/2014/111436A1
Disclosed are pharmaceutical preparations containing bitter-masking active substances for reducing and/or inhibiting gastric acid secretions induced by food constituents.  
WO/2014/109662A1
´╗┐This invention relates to the tea industry, more specifically, to the production of tea, and refers to a tea beverage produced from fireweed (Chamaenerion angustifolium [L] Scop.) and intended for the preparation of hot or cold refres...  
WO/2014/102234A1
The present invention relates to a method for stabilizing the interface between at least two phases of a product, the method comprising the steps of (i) providing a composition comprising (a) at least one gas phase, (b) at least one aque...  
WO/2014/104244A1
This dicaffeoylquinic acid-containing drink contains the following components (A) and (B): (A) 0.02 to 0.18 mass% of a dicaffeoylquinic acid; and (B) 0.1 to 1.0 mass% of L-arginine, the mass ratio [(B)/(A)] between the amounts of compone...  
WO/2014/102316A1
The invention concerns a method for processing a compacted product, comprising the following steps: - Humidifying the compacted product, then - Drying the humidified compacted product, the humidifying and drying steps being carried out b...  
WO/2014/103805A1
The present invention provides a process for producing a tea extract which contains non-polymeric catechins having enhanced solubility in high-concentration organic solvents. This process for producing a tea extract includes a step in wh...  
WO/2014/102231A1
The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product...  
WO/2014/104070A1
The present invention provides a method for producing roasted coffee beans that are rich in flavor, have reduced unfavorable taste, and are useful as a starting material for a coffee beverage with a reduced amount of hydroxyhydroquinone....  
WO/2014/102182A1
The present invention relates to a stabiliser system to be used in the manufacture of frozen confectionery products, which comprises at least one coffee extracts rich in macromolecules and coffee particles. It also relates to a frozen co...  
WO/2014/102229A1
The present invention relates to a process of making a foaming aid comprising the steps of: (i) providing a composition comprising at least two 4-vinylcatechol monomers, (ii) inducing polymerization of the 4-vinylcatechol monomers of ste...  
WO/2014/103348A1
A sugar-containing coffee beverage having a novel design whereby: replacing the sugar in said coffee beverage with non-sucrose starch sugar does not adversely affect the pH stability of the coffee beverage; flavor diversification is poss...  
WO/2014/102181A1
The present invention relates to a stabiliser system for foam. The stabilizer system comprises at least one coffee bean extract preferably selected from roasted coffee extract, green coffee extract and mixtures thereof. Furthermore, the ...  
WO/2014/102232A1
The present invention relates to processes of preparing a coffee product such as a soluble coffee product. In particular the present invention relates to processes of preparing a coffee product, such as a soluble coffee product, that gen...  
WO/2014/096947A1
A method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring a characteristic associated with the thickness of at least a portion of the beverage ingr...  
WO/2014/095323A1
The invention relates to a ready-to-drink tea beverage comprising water, tea solids, protein and primary cell wall material. The primary cell wall material is derived from plant parenchymal tissue and has been treated to contain at least...  

Matches 251 - 300 out of 13,271