Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 301 - 350 out of 12,131

Document Document Title
WO/2011/092979A1
Provided is a tea for low-caffeine green-tea beverage extract, which is not susceptible to folding or browning during storage, and which enables the extraction of a green tea beverage which can be enjoyed hot or cold. Specifically provid...  
WO/2011/092974A1
Disclosed is a pleasantly mild new acidic black tea beverage in which bitter and astringent flavors are suppressed. The black tea beverage packed in a container contains sweeteners and fruit juice and 0.001-0.005 wt% caffeine, and is cha...  
WO/2011/092976A1
Provided is a packaged caffeine-reduced green-tea beverage which can be enjoyed either hot or cold, and which has a sense of being concentrated due to its roasted aroma, and which has an astringent richness, while at the same time being ...  
WO/2011/092852A1
Disclosed are tea leaf granules which can be easily dispersed without forming undissolved masses, when added to cold or hot water, and can stably hold the green color, flavor and taste of the tea leaves. The tea leaf granules have an ang...  
WO/2011/092977A1
Provided is a packaged caffeine-reduced green-tea beverage, which can be enjoyed either hot or cold, and which has a sweet aroma and rich full-bodied flavor. The packaged green-tea beverage has a caffeine concentration of less than 90ppm...  
WO/2011/092978A1
Provided is a roasted green tea drink packed in a container, which has a noticeable roasted aroma and a rich, astringent and yet light flavor and tastes good even in a cold state. The roasted green tea drink packed in a container is char...  
WO/2011/092975A1
Disclosed is a new fruit-juice-containing black tea beverage that, without performing enzyme treatment such as tannase treatment, and moreover even if a large quantity of fruit juice is added, can suppress time-related degradation. The f...  
WO/2011/080887A1
Disclosed are a sebum secretion-blocking composition and a food or beverage containing the sebum secretion-blocking composition. Extensive studies have been made, and it is found that the secretion of sebum can be blocked when a collagen...  
WO/2011/077295A1
The invention discloses a Ganoderma Lucidum coffee comprising: 15-20 weight portions of a Ganoderma Lucidum substance made from Ganoderma Lucidum and Chinese medicines; 8-10 weight portions of coffee. The Ganoderma Lucidum substance comp...  
WO/2011/078119A1
Provide is an instant black tea product which contains non-polymeric catechins at high concentrations, which is further reduced in bitterness and astringency, and which produces an infusion having excellent appearance. The disclosed inst...  
WO/2011/078853A1
The present invention relates to a method for producing an aqueous liquid aromatised with aroma compounds from coffee, wherein a gas comprising aroma from roast and ground coffee and water is condensed to provide a liquid aqueous phase a...  
WO/2011/076564A1
The present invention relates toa method for producing an aqueous liquid aromatised with aroma compounds from coffee, wherein a gas comprising aroma from roast and ground coffee and water is condensed to provide a liquid aqueous phase an...  
WO/2011/076519A1
A process for preparing a tea product characterized in that the process comprises the steps of: a. contacting tea leaf with a gas phase to obtain aroma-laden gas phase, said gas phase comprising less than 30 g water vapour per kg of the ...  
WO/2011/075431A1
The present invention relates to a process for obtaining a precipitate rich in mannose-oligosaccharides (MOS) from coffee, the method comprising the steps of: (i) providing a MOS-containing hydrolysate derived from a coffee extraction re...  
WO/2011/074538A1
Provided is a high-concentration tea polyphenol extract which has a non-polymeric catechin composition close to tea from a pot and shows reduced bitterness/astringency and no sourness. Also provided is a method whereby the aforesaid extr...  
WO/2011/073052A1
The present invention relates to a method of producing an extract of green coffee wherein green coffee beans are subjected to a heat treatment and extracted without being roasted.  
WO/2011/069788A1
A process for the recovery of volatile aroma compounds from a vegetable material comprising the steps of: a. Contacting the vegetable material with a gas in a dryer wherein the amount of moisture in the gas entering the dryer is less tha...  
WO/2011/071056A1
Provided is a method for producing a purified tea extract, wherein it is possible for both the non-polymeric catechin yield, and the removal rate of gallic acid to be at high levels. The method for producing a purified tea extract is cha...  
WO/2011/069832A1
According the present invention there is provided an aromatized tea material comprising: a.at least 78% by weight hot water insoluble tea solids on dry weight basis, and; b.at least 0.1 ppm of the aromatized tea material on dry weight ba...  
WO/2011/069999A2
Disclosed is a tea-based product having a mass of less than 600 g and comprising: black tea solids in an amount of at least 1% by dry weight of the product; exogenous protein; and greater than 70 mg caffeine. The product can be used to r...  
WO/2011/069999A3
Disclosed is a tea-based product having a mass of less than 600 g and comprising: black tea solids in an amount of at least 1% by dry weight of the product; exogenous protein; and greater than 70 mg caffeine. The product can be used to r...  
WO/2011/058850A1
Disclosed is a container-packed, low-acid beverage wherein the pH is adjusted by means of sodium bicarbonate, and wherein the concentration of carbon dioxide gas per unit volume of headspace when collected in a saturated sodium chloride ...  
WO/2011/059046A1
Disclosed are a bitterness- and an astringency-improving agent for alleviating irritating bitterness and astringency of bitter and astringent-tasting food and beverages without adding flavor or aroma to the food and beverages unnecessari...  
WO/2011/055212A1
A roasting plant for coffee, barley, cocoa and oil seed, generally comprising a roasting chamber (1) destined to contain a product to be roasted, a first combustion chamber (2) comprising a first burner (3) for generating and conveying a...  
WO/2011/054309A1
Method for preparing aged Tieguanyin tea involves sealing, storing and baking strong-aromatic Tieguanyin tea.  
WO/2011/054311A1
A refining method of lingering aroma Tieguanyin tea, which includes following steps: piling according to different origin, picking time and tea leaf grades; sieving; eliminating impurities; baking; cooling rapidly; mixing and pile homoge...  
WO/2011/054310A1
A Tieguanyin healthcare tea, which consists of(wt.):17 parts Tieguanyin tea powder, 6 parts chrysanthemum, 3 parts lophatherum herb and 1 part lotus plumule.  
WO/2011/056049A3
The present invention relates to a method for preparing flavored teas by using wood, and flavored teas prepared thereby. More specifically, the present invention relates to a preparation method of flavored teas with excellent palatabilit...  
WO/2011/056049A2
The present invention relates to a method for preparing flavored teas by using wood, and flavored teas prepared thereby. More specifically, the present invention relates to a preparation method of flavored teas with excellent palatabilit...  
WO/2011/055789A1
Disclosed is a tea beverage that is packed in a container, contains an amino acid at a high concentration, and has reduced heat-deteriorated odor that is generated upon the sterilization by heat. The tea beverage has an amino acid conten...  
WO/2011/054308A1
A tea ball made by kneading multiple Tieguanyin leaves into ball shape, drying and shaping, and method preparing the same. Said method includes the following steps: light-withering, cooling, rolling, deactivating enzymes, kneading, pre-r...  
WO/2011/052967A3
The present invention relates to a low caloric coffee mix composition having a natural sweet taste using D-tagatose instead of sugar in a diet or low caloric coffee mix.  
WO/2011/052967A2
The present invention relates to a low caloric coffee mix composition having a natural sweet taste using D-tagatose instead of sugar in a diet or low caloric coffee mix.  
WO/2011/047991A1
Disclosed is a process for manufacturing leaf tea. The process comprising the steps of: providing a supply of fresh tea leaves comprising catechins; macerating the fresh tea leaves to produce dhool; fermenting the dhool for a first ferme...  
WO/2011/047611A1
A Puer tea extract, its composition, preparing method and products containing the extract and composition. The extract is prepared by method comprising steps of : adding water to Puer tea in ratio of 6-15:1, distilling, collecting extrac...  
WO/2011/049131A1
Disclosed is a method whereby the astringency and bitterness of tea leaves can be reduced and the thickness and sweetness thereof can be enhanced by a simple procedure. This method comprises irradiating fresh tea leaves with visible ligh...  
WO/2011/046392A2
Disclosed are a fermented tea obtained by inoculating tea with a microbial strain derived from fermented soybean sauce, and a method for producing the fermented tea. The fermented tea has superior taste and aroma, exhibits an outstanding...  
WO/2011/046392A3
Disclosed are a fermented tea obtained by inoculating tea with a microbial strain derived from fermented soybean sauce, and a method for producing the fermented tea. The fermented tea has superior taste and aroma, exhibits an outstanding...  
WO/2011/041973A1
Coffee making method and device for making coffee. Said method comprises heating coffee powder by vapor with temperature lower than the sublimation temperature of caffeine to sublimate volatile fat component in coffee powder without subl...  
WO/2011/039027A1
The present invention relates to a pad comprising a water-soluble powder intended for the preparation of drinks suitable for consumption. The mean size of the powder particles is greater than or equal to 0.7 mm.  
WO/2011/040832A1
The invention relates to the food industry, in particular to the technology for producing instant coffee by freeze drying and can be used in coffee production factories. The final coffee composition on the basis of freeze-dried coffee, w...  
WO/2011/033523A9
The invention relates to water-soluble instant tea product and more particularly to the instant completely cold and hot water soluble instant tea product. Present invention also provides instant completely water soluble tea product of an...  
WO/2011/033523A4
The invention relates to water-soluble instant tea product and more particularly to the instant completely cold and hot water soluble instant tea product. Present invention also provides instant completely water soluble tea product of an...  
WO/2011/034218A1
Disclosed are: a functional microbial-fermented tea extract containing a novel polyphenol derivative; and a process for producing the extract. At least one microorganism selected from Aspergillus sp. (PK-1), Aspergillus oryzae (NBRS 4214...  
WO/2011/033523A1
The invention relates to water-soluble instant tea product and more particularly to the instant completely cold and hot water soluble instant tea product. Present invention also provides instant completely water soluble tea product of an...  
WO/2011/029873A1
The invention concerns a foamed tea beverage composed of: a mixture of liquid and bubbles, a foam head above the mixture of liquid and bubbles, characterized in that the beverage is deprived of any creamer, lipid or thickener agent, and ...  
WO/2011/014729A1
A method of producing a beverage including: combining roasted, ground maitake mushroom with roasted, ground coffee beans to provide a maitake-coffee mixture, and brewing the maitake-coffee mixture; and a maitake-coffee beverage produced ...  
WO/2011/011418A1
An improved food product comprising a comestible and a crude caffeine complex as a functional additive is provided. The crude caffeine complex includes a blend of caffeine and coffee-based biologically active compounds. The additive demo...  
WO/2011/010368A1
Provided is a method for enhancing the bubble retention ability of a drink whereby the bubble retention ability is enhanced and thus bubbles in a drink solution having been formed by shaking the drink can be stably retained within the dr...  
WO/2011/005542A3
A method and apparatus for collecting spent solids from a brewing apparatus such as a French press coffee maker. An insert optionally holds predetermined measures of solids such as coffee or tea prior to brewing and collects the spent so...  

Matches 301 - 350 out of 12,131