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Patent Searching and Data


Matches 351 - 400 out of 13,185

Document Document Title
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...  
WO/2013/019676A3
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/2013/011148A1
A method of making a coffee flavour soluble granule, comprising the combining of spray-dried coffee flavour with Maillard process flavour and caramel sugar to form a fine powder, suspending this powder in a fluidised bed and spraying it ...  
WO/2013/007072A1
Disclosed is a stevia tea rich in steviol glycosides and a processing method thereof. The method comprises the following steps: the fresh stevia leaves are spread out for airing, subjected to a deactivation of enzymes, rolled and baked t...  
WO/2013/009624A3
A metal can for holding food during cooking is provided. The metal can includes a metal sidewall having an upper end, a lower end and a midpoint. The metal sidewall has an inner surface defining an interior cavity of the can configured t...  
WO/2013/008636A1
The present invention provides a new infusion bag that is easy to handle even if a long hanging string is used, allows easy infusion, and prevents the hanging string from being caught in a seal part during individual-package sealing. Sai...  
WO/2013/009624A2
A metal can for holding food during cooking is provided. The metal can includes a metal sidewall having an upper end, a lower end and a midpoint. The metal sidewall has an inner surface defining an interior cavity of the can configured t...  
WO/2013/006093A3
The invention relates to the food industry, in particular to biologically active dietary supplements (BADSs), and is intended for prophylaxis and therapeutic prophylaxis in conditions associated with fatigue, and is in the form of a coff...  
WO/2013/005145A1
A method for reducing the acrylamide content in a roasted coffee comprises reducing the asparagine content and reducing the aspartic acid content in a unroasted coffee, said roasted coffee being obtained from said unroasted coffee after ...  
WO/2013/004873A1
The invention relates to a product obtained from coffee silverskin, characterised in that it is (a) powdered coffee silverskin or b) coffee silverskin extract. The invention also relates to a method for extracting coffee silverskin, comp...  
WO/2013/004778A1
The invention concerns An instant solid beverage in form of granules, each granule (1) comprising : - 0.1 to 30 % by weight of a beverage concentrate (2), and - 60 to 95 % by weight of a carbohydrate (3), wherein particles of the carbohy...  
WO/2013/001052A1
The invention relates to a method for manufacturing a soluble coffee tablet comprising the following successive steps: a. Taking a quantity of a coffee composition comprising coffee, wherein the coffee consists of soluble coffee particle...  
WO/2013/000653A1
Disclosed is a process comprising the steps of: a) heating fresh tea leaves; and b) expressing juice from the fresh tea leaves whilst the temperature of the fresh tea leaves is greater than 40 °C and less than 77 °C, thereby to produce...  
WO/2012/176845A1
Provided is a method for manufacturing a chlorogenic acids composition having good flavor and reduced caffeine that makes it possible to recover chlorogenic acids from a chlorogenic acids-containing composition at high purity and good yi...  
WO/2012/171861A1
The present invention relates to a process for producing a tea product. Colour imparts visual appearance of the black tea liquor. It is believed that black tea with rich red coloured liquor is always preferred by consumers. It is an obje...  
WO/2012/172379A1
A new ready-to-drink tea beverage, prepared from brewing the herb species Sideritis raeseri, Sideritis scardica, Sideritis syriaca, Sideritis perfoliata ssp. athoa, known as the "Greek Mountain Tea" and the production methodology thereof.  
WO/2012/172434A3
A coffee filter basket includes a filter retainer having an outer shell with an upper end having open top and a bottom including an opening, an insert having an upper collar of a less than the diameter than the upper end of the retainer ...  
WO/2012/168764A1
A capsule (10) for infusing a food product, such as coffee, tea, cocoa, chocolate, camomile, herb tea, barley coffee, broth mix or other product, comprises a hollow supporting body (12) that can be used in suitable infusion equipment and...  
WO/2012/164561A1
The present invention relates to environmentally friendly processes and compositions for improving the appearance of edible plant matter and foodstuff, for example for enhancing their brightness during all stages of storage and handling,...  
WO/2012/163609A1
The present invention relates to a black tea composition and a process to prepare the same. The present invention addresses the problem of residue formation in the end cup for a tea product that has additives. It is an object of the pres...  
WO/2012/159910A1
Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of: a)providing fresh tea material comprising catechins and active endogenous enzymes, wherein the fresh tea material comprises leaf mate...  

Matches 351 - 400 out of 13,185