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Matches 251 - 300 out of 12,136

Document Document Title
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,...  
WO/2012/013519A1
Disclosed is a process for manufacturing a fabricated leaf tea product. The process comprises the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea ...  
WO/2012/013620A1
The invention relates to a device 1 for processing roasted coffee beans, comprising a unit 4 for grinding the beans, and to a method for processing coffee beans, wherein the coffee beans are ground and the temperature of the coffee to be...  
WO/2012/009605A1
A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamb...  
WO/2012/009668A1
A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. Th...  
WO/2012/008267A1
Provided is a bottled tea beverage that has improved drinkability and that contains (A) a non-polymerized catechin, (B) a polymerized catechin, and (C) caffeine, wherein: the weight-based contents of (A), (B), and (C) per 100 mL of bottl...  
WO/2012/009730A1
The invention provides for a method for processing coffee to produce coffee product of special aroma and flavour meeting the demand of civet coffee consumers in the world. In particular, the invention provides for a method for processing...  
WO/2012/001080A1
A process for the manufacture of an infusible beverage product comprising hygroscopic fruit pieces the process comprising the steps of: a) providing plant material particles less than 1.5 mm in diameter and fruit pieces; b) admixing the ...  
WO/2011/162201A1
Disclosed is a green tea extract obtained through: step (1) for fractionating green tea leaves by vacuum steam distillation and removing a liquid distillate thus obtained; step (2) for fractionating the green tea leaves, from which the l...  
WO/2011/153911A1
A method for preparing no loosening instant tea, which includes following steps: preparing raw materials, formulating, mixing tea powder and water in mass ratio of 1:1.5-2 with stirring, refining with double-axle refiner under temperatur...  
WO/2011/151626A2
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water- impermeable materials and comprising an inlet for the introduction of an aqueous medium...  
WO/2011/153064A1
The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the add...  
WO/2011/151237A1
The present invention relates to a process of preparation of tea. It particularly relates to processing of green tea or white tea. Aroma of conventionally processed green or white tea is relatively poor in honey fruity and/or floral char...  
WO/2011/151626A3
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water- impermeable materials and comprising an inlet for the introduction of an aqueous medium...  
WO/2011/151127A1
The present invention relates to products comprising catechins. Products according to the present invention comprise solids from Aspalathus linearis and at least 50 mg catechins, wherein the ratio of solids from Aspalathus linearis to ca...  
WO/2011/148673A1
Disclosed are a teabag which is excellent in terms of mass producibility and can also be easily removed from a PET bottle, and a method for producing the same. A teabag (1) comprises a bag body (2) containing tealeaves (3). The bag body ...  
WO/2011/147746A1
The invention relates to a portion (1) of material to be infused for preparing a beverage, characterized in that said portion includes a spherical shell (2) made of compacted ground coffee and a core (3) made of ground coffee. The invent...  
WO/2011/146339A1
Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to co...  
WO/2011/141350A1
The present invention provides a beverage comprising catechins and polymer comprising amine groups, wherein at least 81% by weight of the catechins comprise epicatechins, and wherein the polymer comprises water-soluble gum. The use of wa...  
WO/2011/138339A1
The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9Q to about 100 wt% milk and milk fat, 0-10 wt% sweetener, and from...  
WO/2011/139257A1
The invention relates to Turkish coffee, which is a well known and traditional drink in the food sector. The present invention particularly relates to the method of obtaining ready-made Turkish coffee without using traditional preparing ...  
WO/2011/136632A3
The invention relates to a system for the individual roasting of coffee beans, using a roasting process comprising the mixing of pressurised air and heat from a spiral electric resistor at the upper outlet of the Venturi tube together wi...  
WO/2011/134656A1
The present invention relates to a method for producing a coffee blend and the coffee blend obtained by this method, wherein the coffee blend is characterized in that a coffee drink brewed from said coffee blend contains high amounts of ...  
WO/2011/130998A1
A preparing method of Tieguanyin black tea, which includes following steps: picking Tieguanyin fresh leaves, withering the leaves by sunlight and turning the leaves at intervals till the surface of the leaves become dim and the leaves be...  
WO/2011/131561A1
The present invention relates to a coffee extract with improved foaming properties, which comprises a multivalent ion ant to methods of producing a coffee extract of the invention and uses thereof.  
WO/2011/126005A1
Provided is an oolong tea extract from which a withering fragrance (floral fragrance) characteristic of oolong teas can be sensed richly. Also provided is a process for producing the oolong tea extract. The disclosed process involves red...  
WO/2011/126003A1
Provided are processes for producing a tea extract and a tea beverage that have high transparency, that have excellent taste and fragrance, and that do not give rise to dregs even when stored for a prolonged period of time. The disclosed...  
WO/2011/122660A1
Provided are roasted coffee beans which are useful as a starting material of coffee drinks having a body feeling and a rich flavor with little unpleasant taste. The roasted coffee beans have an L value of 10-20, a content ratio [(B)/(A)]...  
WO/2011/118920A3
The present invention relates to an Acer tegmentosum Maxim tea containing extracts of Acer tegmentosum Maxim as a major ingredient. More particularly, the present invention relates to an Acer tegmentosum Maxim tea containing extracts of ...  
WO/2011/117375A1
A process of preparing a sencha green tea, comprising the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterised in that (a) prior to roasting, (i) t...  
WO/2011/118920A2
The present invention relates to an Acer tegmentosum Maxim tea containing extracts of Acer tegmentosum Maxim as a major ingredient. More particularly, the present invention relates to an Acer tegmentosum Maxim tea containing extracts of ...  
WO/2011/117075A1
Disclosed is a process comprising the steps of: expressing juice from a supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the supply of fresh tea leaves and/or the tea juice to a fermentation step there...  
WO/2011/116977A1
A solid oral sensorial product such as a tobacco pouch product (10) includes at least one botanical material and at least one phosphate containing stain inhibitor. The botanical material is selected from the group consisting of tobacco, ...  
WO/2011/110214A1
The invention relates to a method of treatment of chicory which comprises a step of soaking non-roasted dried chicory pieces with an aqueous solution comprising divalent cations.  
WO/2011/110213A1
The invention relates to a method of treatment of chicory pieces which comprises a step of soaking non-roasted chicory pieces by placing said chicory pieces in a bath of an aqueous solution comprising divalent cations, wherein a pulsed e...  
WO/2011/110215A1
The invention relates to a method of treatment of chicory pieces which comprises a step of soaking non-roasted chicory pieces with an aqueous solution comprising divalent cations, followed by a step of steaming said chicory pieces.  
WO/2011/109873A1
An apparatus for grinding coffee. The apparatus including: a grinder mechanism; a ground discharge region; a user control for enabling a user to select grind preferences; a display element for displaying data indicative of user inputs to...  
WO/2011/108631A1
Provided is a caffeinless coffee having a rich flavor. The caffeinless coffee contains ethyl isovalerate. In the case where the caffeinless coffee is in the form of coffee beans, ethyl isovalerate is added in such a manner as to give an ...  
WO/2011/108311A1
Provided is a method for producing, from a tea material, a tea extract, which has a refreshing flavor, i.e., showing a natural, fresh and rich aroma, a clean sweetness and a clean deliciousness with little miscellaneous taste and no unde...  
WO/2011/107827A1
The present invention relates to an instant coffee, which, when boiling water is added thereon, becomes ready to drink with coffee grounds and foam, and a production method for the said instant coffee. The inventive instant coffee dissol...  
WO/2011/102055A1
Provided is a tea leaf-transporting apparatus whereby it is possible to transport tea leaves in a sanitary manner. The tea leaf-transporting apparatus (1) is characterized by a configuration for transporting tea leaves (11) fed into a tr...  

Matches 251 - 300 out of 12,136