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Matches 301 - 350 out of 12,284

Document Document Title
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...  
WO/2011/102156A1
Provided is a manufacturing method for a raw tea material used in beverages whereby degradation odors resulting from long-term storage of the tea beverage can be suppressed. The manufacturing method for the raw tea material is characteri...  
WO/2011/098964A1
The present invention is developed in the farming machinery field used during the wet stage of the coffee and refers to an apparatus that allows carrying out the processes of demucilaging, cleaning and washing of the previously depulped ...  
WO/2011/096283A1
Provided is a coffee aroma-containing composition used in industrially manufactured coffee extract and/or coffee beverages, which allows the preservation of the same highly aromatic quality and pleasant taste that is present immediately ...  
WO/2011/093683A3
The present invention relates to a liquid composition for preparing foam coffee. The liquid composition comprises first and second liquid compositions obtained by heating or centrifuging a liquid mixture including protein, fat, and water...  
WO/2011/093683A2
The present invention relates to a liquid composition for preparing foam coffee. The liquid composition comprises first and second liquid compositions obtained by heating or centrifuging a liquid mixture including protein, fat, and water...  
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...  

Matches 301 - 350 out of 12,284