Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 301 - 350 out of 12,975

Document Document Title
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...  
WO/2013/064893A1
A process of forming a freeze-dried soluble coffee product, comprising the steps of: i) forming a concentrated coffee extract; ii) foaming and optionally pre-freezing the concentrated coffee extract to form a foamed and preferably pre-fr...  
WO/2013/061972A1
The objective of the present invention is to provide: a creamer composition which has an enhanced creamer function, while having an effective improvement in quality deterioration due to oxidation; and food or drink which contains the cre...  
WO/2013/058651A1
The present invention relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the invention this objective is realized with a p...  
WO/2013/058650A1
The present invention relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the invention this objective is realized with a p...  
WO/2013/055938A1
A system for generating beverages is provided. The system comprises a central host comprising a database, and a kiosk configured for communication with the central host. The kiosk comprises an electronic control unit (ECU), a plurality o...  
WO/2013/055633A3
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing wi...  
WO/2013/055633A2
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing wi...  
WO/2013/046084A1
The invention proposes a device for decaffeinating a liquid. The device comprises at least one cathode electrode and at least one anode electrode which are spaced apart and which are immersed in the liquid; a power supply coupled to the ...  
WO/2013/041329A1
The present invention relates to a process of preparation of tea product with enhanced levels of theanine and low levels of aluminum. The present inventors have surprisingly found that selecting tea material with a particular shoot lengt...  
WO/2013/040870A1
A nutritional coffee, a preparation method thereof, and nutritional coffee food comprising the nutritional coffee. In the preparation method of the nutritional coffee, Pu'er tea is used as the raw material, and the nutritional coffee is ...  
WO/2013/037734A1
The present invention relates to a powdered soluble instant beverage mix suitable for preparing a spoonable beverage upon reconstitution with liquid, the beverage mix comprising at least one type of soluble beverage ingredient and a solu...  
WO/2013/039590A1
A beverage making appliance uses a specialized beverage container and a related method of brewing a beverage. The container includes a cup-shaped body having a floor, a circumferential wall, and a top opening, a filter element positioned...  
WO/2013/035832A1
The purpose of the present invention is to provide a processing method, whereby a green tea micropowder having a pure green color and high sweetness and containing a large amount of useful components can be produced while shortening the ...  
WO/2013/036287A3
Liquid brewed beverage concentrates and methods of making the concentrates are provided herein. The concentrates are liquid and flowable at room temperature and can be diluted in an aqueous liquid to provide a beverage having the general...  
WO/2013/035860A1
 Provided are a tea extract imparting a palatable body, and a tea beverage containing the same. Specifically provided is a tea extract extracted after treating tea leaves using a cellulase exhibiting little contaminating pectinase acti...  
WO/2013/034520A1
The present invention relates to edible powder compositions which, upon mixing with a liquid, form a foam beverage with enhanced body and mouthfeel. The powder comprises a foamer ingredient and a thickening agent. The invention also rela...  
WO/2013/030049A1
The present invention relates to a process for the manufacture of an infusible beverage ingredient comprising dried fruit pieces, the process comprising the steps of: (a) providing fruit pieces and coating particles; (b) mixing the fruit...  
WO/2013/031571A1
The present invention addresses the problem of enhancing the taste of a common processed food or drink without imparting a foreign taste thereto or increasing the caloric or salt content thereof. Further, it is preferable that the substa...  
WO/2013/031571A9
The present invention addresses the problem of enhancing the taste of a common processed food or drink without imparting a foreign taste thereto or increasing the caloric or salt content thereof. Further, it is preferable that the substa...  
WO/2013/028620A1
Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans. Methods include selecting whole coffee beans in their fresh gree...  
WO/2013/023942A1
Disclosed are food compositions comprising certain compounds and flavan-3-ols such as catechins and other tea-derived flavan-3-ols. Also disclosed are methods for manufacturing the compositions and use of the compounds for reducing or el...  
WO/2013/024056A1
The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves...  
WO/2013/021522A1
[Problem] To easily and efficiently obtain, by infusion, the desirable flavour of tea leaves such as black tea leaves which could not be produced by conventional methods. [Solution] Tea leaves produced using orthodox or semi-orthodox pro...  
WO/2013/019676A2
Embodiments of the invention are directed to instant coffee and methods of preparing the same, wherein the methods include adding water having a temperature of less than 117oF to ground coffee beans to result in a slurry with liquid and ...  
WO/2013/019112A1
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 separating coffee extract resulting in a high aromatic coffee extra...  

Matches 301 - 350 out of 12,975