Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 351 - 400 out of 12,277

Document Document Title
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...  
WO/2011/005542A2
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...  
WO/2010/147222A1
Provided is a method for producing a flavor-enhancing composition derived from roasted coffee beans. The method includes a distillation treatment that comprises the gasification of the roasted coffee beans by the addition of water and th...  
WO/2010/145798A1
The present invention relates to a N-methylpyridinium (NMP)-enriched extract of dewaxed trigonelline-containing organic material having a significantly reduced C5HT-content, a method for its production, the use of said NMP- enriched extr...  
WO/2010/139660A3
Disclosed is a composition containing ginger and camomile or ginger with camphor and various plant extracts and/or essential oils. Uses of said composition are also disclosed.  
WO/2010/139660A2
Disclosed is a composition containing ginger and camomile or ginger with camphor and various plant extracts and/or essential oils. Uses of said composition are also disclosed.  
WO/2010/138909A3
Provided in some embodiments is a beverage brewing device that includes a housing and a fill-port located on front side of the housing. The fill-port includes an inlet that may accept a fluid supply container. Provided in some embodiment...  
WO/2010/138909A2
Provided in some embodiments is a beverage brewing device that includes a housing and a fill-port located on front side of the housing. The fill-port includes an inlet that may accept a fluid supply container. Provided in some embodiment...  
WO/2010/137575A1
Disclosed are roasted oolong tea leaves, which are obtained by roasting an oolong tea material on an open fire, and a tea drink using the same. Specifically disclosed is a tea drink packed in a container in which the degradation of the a...  
WO/2010/131910A9
The present invention relates to a composition containing an active ingredient comprising an extract of post-fermented tea obtained after green tea has been inoculated and allowed to ferment for a predetermined time using yeast as the fe...  
WO/2010/131591A1
Disclosed are: a polyamine-containing food or drink which is convenient and free from problems in preference; and a method for producing a polyamine extract characterized by comprising adding a salt solution to an animal or plant materia...  
WO/2010/131910A2
The present invention relates to a composition containing an active ingredient comprising an extract of post-fermented tea obtained after green tea has been inoculated and allowed to ferment for a predetermined time using yeast as the fe...  
WO/2010/131910A3
The present invention relates to a composition containing an active ingredient comprising an extract of post-fermented tea obtained after green tea has been inoculated and allowed to ferment for a predetermined time using yeast as the fe...  
WO/2010/125770A1
Disclosed is a concentrated coffee extract which has a rich sweet aroma and a crispy aftertaste. Specifically disclosed is a concentrated coffee extract comprising the following components (A) and (B), wherein the ratio by mass of the co...  
WO/2010/124936A1
The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.  
WO/2010/123727A1
The invention relates to a beverage comprising a plant extract and/or a dairy product, and an amount of an ammonium-salt capable of maintaining the pH of the beverage at a predetermined pH. The invention also relates to methods and uses ...  
WO/2010/119812A1
Provided is a method of lowering the moisture content of leaf vegetables wherein a required moisture content can be attained instantaneously. A method of lowering the moisture content of leaf vegetables is characterized in that at least ...  
WO/2010/119978A1
Provided are tea leaves for green tea drink extraction. A green tea drink that can be stored without dregs precipitating and without turning brown, and also tastes good chilled, can be extracted from said leaves. Said leaves are characte...  
WO/2010/119980A1
Provided is a novel method for producing a tea starting material for tea beverages, in which crude tea can be produced in a shorter time than is possible with conventional production methods, there is little loss of yield, and it is pref...  
WO/2010/119813A1
Provided is a rubbing method of leaf vegetables such as tea leaves wherein the rubbing time can be shortened. A rubbing method of leaf vegetables is characterized in that rounded leaf vegetables are pressed and squeezed, and then the squ...  
WO/2010/115697A1
The present invention relates to a method for the production of instant beverage products which, upon reconstitution with liquid, form a foamy upper surface. The method makes use of a porous base powder to which the present invention als...  
WO/2010/116379A1
The fortification of tea using any of the commonly known iron salts results in complexation ofiron with tea polyphenols when tea is brewed, leading to discoloration of the brew and making it unpalatable. This invention overcomes this pro...  
WO/2010/117895A1
A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage ...  
WO/2010/116138A1
A method of forming an agglomerated foaming coffee composition, the method comprising the step of agglomerating a coffee composition, the majority of the coffee composition by weight consisting of particles of foaming soluble coffee, whe...  
WO/2010/112359A1
The present invention relates to a method for producing an instant beverage product with good foaming and/or dissolution properties, wherein a layer of porous base powder is sintered while gas is forced through the layer.  
WO2010109629A1
Provided is an antioxidant originating in coffee beans. A method which comprises contacting a water extract of roasted coffee or an aqueous solution of the extract with an adsorbent and then eluting an antioxidant adsorbed by the adsorbe...  
WO2010109646A1
Provided is a method for brewing black tea capable of brewing black tea with good flavor in a short time. The method for brewing black tea includes a step of putting tea leaves or a tea bag in a brewing container; a first brewing step of...  
WO/2010/106798A1
Disclosed are a pharmaceutical preparation, a quasi drug, a food, a beverage, a pet food, a feed and others which are highly safe, have an excellent activity of promoting energy consumption, an excellent activity of promoting fat burning...  
WO/2010/097255A2
This invention relates to a polymeric polyphenol containing beverage. In particular it relates to a substantially clear ambient temperature beverage comprising tea solids derived from fermented tea. The invention also relates to a method...  
WO/2010/097255A3
This invention relates to a polymeric polyphenol containing beverage. In particular it relates to a substantially clear ambient temperature beverage comprising tea solids derived from fermented tea. The invention also relates to a method...  
WO/2010/098443A1
Disclosed is a novel green tea drink packed in a container which shows a good aroma release in the mouth and a lingering aftertaste, has a body and rich flavor, and tastes good even in a cold state. Specifically disclosed is a green tea ...  
WO/2010/098391A1
Disclosed is a roasted green tea (hojicha) drink packed in a container which has a strong roasted flavor, a light taste and a refreshing aftertaste and tastes good even in a cold state. Specifically disclosed is a roasted green tea drink...  
WO/2010/098390A1
Disclosed is a green tea drink packed in a container which has a strong tea aroma (herbal aroma), yet gives a refreshing aftertaste and can stay delicious even after cooled. Specifically disclosed is a green tea drink packed in a contain...  
WO/2010/091871A1
The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weigh...  
WO/2010/091981A3
The present invention relates to use of a composition comprising N-phenylpropenoyl amino acid amides for the preparation of a product to treat or prevent neurodegenerative disorders, cognitive decline, mild cognitive impairment, dementia...  
WO/2010/091981A2
The present invention relates to use of a composition comprising N-phenylpropenoyl amino acid amides for the preparation of a product to treat or prevent neurodegenerative disorders, cognitive decline, mild cognitive impairment, dementia...  
WO/2010/087505A2
To provide a tea extract more excellent in flavor, with formation of deposits inhibited, the present invention provides a method for producing a tea extract, comprising the step of treating a raw material tea by using raw tea leaves and ...  
WO/2010/087215A1
Provided is a method for producing a tea extract having enriched aroma by using an inexpensive enzyme without adding any chemically synthesized aroma components. A method for producing a tea extract which comprises performing a treatmen...  
WO/2010/087505A3
To provide a tea extract more excellent in flavor, with formation of deposits inhibited, the present invention provides a method for producing a tea extract, comprising the step of treating a raw material tea by using raw tea leaves and ...  

Matches 351 - 400 out of 12,277