Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 301 - 350 out of 13,687

Document Document Title
WO/2014/204454A1
Ready to drink ("RTD") beverages are provided that have improved texture and mouthfeel, and a foam layer formed by microwaving the beverage. The RTD beverage does not have significant foam or does not have any foam when the beverage is a...  
WO/2014/199955A1
[Problem] To provide a food ingredient and a food additive which are safe to the human body and exhibit excellent defoaming effect; and a food which contains the food ingredient or the food additive. [Solution] A food ingredient and a fo...  
WO/2014/200358A1
This invention relates to a beverage that comprises beer and one or more components of tea. The beverage of the invention is prepared in such a way that the acidity of the beer is reduced. In this way, the invention relates to a healthy ...  
WO/2014/200000A1
Provided are: a diketopiperazine mixture suitable for mixing in food and beverages; and a method for producing same. By means of high-temperature, high-pressure processing of plant-based peptides in a liquid, it is possible to produce a ...  
WO/2014/196952A1
Foamed juice products and methods of making the foamed juice products are disclosed. In a general embodiment, the foamed juice products include juice and coffee in an amount from about 0.01% w/v to about 1.0% w/v. The foamed juice produc...  
WO/2014/196953A1
A ready-to-drink tea beverage contains tea extract, aerated water and benzoate, such as a benzoic acid salt. The beverage and/or the aerated water can contain at least 5.0 ppm dioxygen (O2) and preferably at least about 5.0 ppm O2. The a...  
WO/2014/195907A1
The invention relates to a ready-to-drink, water-based, refreshing coffee beverage comprising coffee solids or coffee flavour, sweeteners, acidifiers, flavourings and optionally one or more bioactive components such as caffeine, taurine,...  
WO/2014/196587A1
The present invention reduces the odor of hardened leaves contained in tea leaves for green tea, by adding water to dry tea leaves for green tea and thereafter drying the tea leaves under such conditions that the temperature of the tea l...  
WO/2014/184654A3
The present invention relates to a method for producing an instant coffee, the method comprising: providing a finely ground roasted coffee material; providing an aqueous coffee extract; mixing the finely ground roasted coffee material wi...  
WO/2014/184119A1
The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ...  
WO/2014/184129A1
The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ...  
WO/2014/185399A1
 Provided is an easily drinkable powdered tea beverage containing an adequate amount of powdered tea and being in the form of a packaged beverage that can be distributed at normal temperature, the packaged beverage being obtained by he...  
WO/2014/181231A1
The invention proposes a method of processing unroasted beans. The method comprises the steps of heating the unroasted beans; and grinding the heated unroasted beans. The present invention also provides a device for processing unroasted ...  
WO/2014/178214A1
The present invention provides new tea leaves from which it is possible to extract tea which well suits Japanese-style foods, is rich in tastiness, and has a light flowery aroma. These tea leaves are characterized by containing (A) a lip...  
WO/2014/177666A1
A method of fermenting coffee beans with a Pichia yeast strain.  
WO/2014/178558A1
The present invention relates to a flushing precipitator for separating, by using water injection, foreign substances from gas including foreign substances such as smoke discharged from a coffee bean roasting device, more specifically, t...  
WO/2014/176102A3
An aseptic, hot-brewed packaged coffee or espresso beverage is disclosed. The hot- brewed coffee or espresso beverage includes a beverage package comprising a hollow sterile container having a base and an outlet opening, the container ha...  
WO/2014/174707A1
A packaged green tea beverage has been sought, wherein texture is maintained, sweetness and bitterness are well balanced, and a roasting aroma can be discerned when ingested after being frozen, particularly when a frozen extract is parti...  
WO/2014/176102A2
An aseptic, hot-brewed packaged coffee or espresso beverage is disclosed. The hot- brewed coffee or espresso beverage includes a beverage package comprising a hollow sterile container having a base and an outlet opening, the container ha...  
WO/2014/173966A2
A powdered composition which can be produced by spray-drying, and which can be used as the base of an instant milk tea powder is provided. The powdered composition comprises: 25-35% of di-/tri-saccharides other than lactose; 3-20% of lac...  
WO/2014/174706A1
A packaged green tea beverage has been sought, wherein, when ingested warm, the occurrence of bitterness is suppressed while reductions in sweetness, fragrance and body are minimized, even if the liquid temperature drops and the beverage...  
WO/2014/173966A3
A powdered composition which can be produced by spray-drying, and which can be used as the base of an instant milk tea powder is provided. The powdered composition comprises: 25-35% of di-/tri-saccharides other than lactose; 3-20% of lac...  
WO/2014/169755A1
Provided is a tea beverage having a similar quality to that of freshly made tea and a preparation method therefor, characterised by taking the water-soluble components and volatile components in tea leaves as the targets, through choosin...  
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)...  

Matches 301 - 350 out of 13,687