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WO/2009/086613 |
The infusion brewing device has a steeping area configured and adapted to receive a filter, particulate steeping material and hot liquid water for steeping the particulate steeping material into an infusion. A vacuum chamber is positione...
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WO/2009/083420 |
Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: generating aroma-laden vapours at a pressure of from 0.5 to 1.4 bar absolute from the tea material contacted with wat...
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WO/2009/084215 |
A purified tea extract with suppressed bitterness and astringency is produced economically in high yield and high efficiency by dramatically accelerating an enzymatic reaction with a less addition amount of tannase. A process for produci...
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WO/2009/083418 |
Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of : incubating the tea material in an aqueous medium; subjecting the incubated tea material to evaporation to obtain aro...
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WO/2009/081250 |
A tablet (10) of product, in particular in the form of a food product, especially an infusion product such as coffee, tea, cocoa, chocolate, dehydrated stock or other product, comprises a tablet body (12) and means (20) for conveying the...
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WO/2009/081299 |
A method for making ice coffee comprises the following steps: extracting coffee by using water at a temperature that is in a range of 35°C to 55°C, at a normal brewing pressure that is in a range of ambient pressure to 1.5 bar, and at ...
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WO/2009/081144 |
The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage caps...
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WO/2009/081144 |
The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage caps...
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WO/2009/080596 |
The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also...
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WO/2009/081250 |
A tablet (10) of product, in particular in the form of a food product, especially an infusion product such as coffee, tea, cocoa, chocolate, dehydrated stock or other product, comprises a tablet body (12) and means (20) for conveying the...
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WO/2009/081937 |
A method of treating roasted coffee beans for elevating the extraction ratio of coffee components from the roasted coffee beans and increasing the content of body taste components of the roasted coffee beans while preventing the developm...
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WO/2009/080596 |
The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also...
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WO/2009/077188 |
A composition comprising tea, 0.1 to 15% by weight of herb selected from Shankhpushpi, Shatavari, Vidarikhand, Arogyapacha or a mixture thereof; and 0.01 to 0.5% by weight of a flavouring agent is disclosed. Also disclosed is a process f...
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WO/2009/077189 |
Disclosed is a process for recovering volatile compounds from an aqueous tea extract by distilling the said extract by fractional distillation comprising condensing of vapours, separating the oil phase condensate from the aqueous phase a...
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WO/2009/077188 |
A composition comprising tea, 0.1 to 15% by weight of herb selected from Shankhpushpi, Shatavari, Vidarikhand, Arogyapacha or a mixture thereof; and 0.01 to 0.5% by weight of a flavouring agent is disclosed. Also disclosed is a process f...
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WO/2009/076576 |
Removing contaminants from a material includes providing a vessel, directing a cleaning fluid into the vessel, transferring the material into the vessel, moving the material within the vessel, and removing contaminants from the material ...
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WO/2009/074352 |
A food product, like a beverage, is described. The food product has non- protein amino acid, like theanine, which is stabilized with antioxidants within the food product. The food product has at least 125 ppm non-protein amino acid and a...
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WO/2009/066794 |
Disclosed is a coffee beverage packed in a container, which fulfills the requirements (A) to (C) mentioned below and which is heat-sterilized: (A) the coffee beverage contains a chlorogenic acid component at a concentration of not less t...
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WO/2009/062800 |
The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester flavor precursor at a concentration of 0.0...
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WO/2009/059926 |
Disclosed is a process comprising the steps of : expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice wherein the amount of expressed juice is greater than 300 ml per kg of fresh tea leaves; subjecting the...
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WO/2009/059938 |
The present invention relates to an instant beverage powder and, more particularly, to an instant soluble beverage powder which forms foam on its upper surface when reconstituted with water. The powder has a foaming porosity of at least ...
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WO/2009/059927 |
Disclosed is a process comprising the steps of : providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (tF) sufficient to reduce the conten...
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WO/2009/059925 |
Disclosed is a process comprising the steps of : providing fresh tea material rich in stem; and expressing juice from the fresh tea material thereby to produce stem residue and tea juice comprising a mixture of tea compounds.
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WO/2009/060286 |
This patent describes a new machine which can be used to wither green tea leaves in the tea factory. The present method to wither green leaf is to place the green leaf on withering troughs and continuously blow air through the leaf. This...
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WO/2009/059924 |
Disclosed is a process comprising the steps of : expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is between 10 and 300 ml per kg of the fresh tea leaves; and pro...
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WO/2009/059927 |
Disclosed is a process comprising the steps of : providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (tF) sufficient to reduce the conten...
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WO/2009/059928 |
Disclosed is a process comprising the steps of : expressing juice from fresh tea leaves thereby to produce leaf residue and juice comprising a mixture of tea compounds; fractionating the mixture; and recovering at least one fraction enri...
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WO/2009/060286 |
This patent describes a new machine which can be used to wither green tea leaves in the tea factory. The present method to wither green leaf is to place the green leaf on withering troughs and continuously blow air through the leaf. This...
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WO/2009/060286 |
This patent describes a new machine which can be used to wither green tea leaves in the tea factory. The present method to wither green leaf is to place the green leaf on withering troughs and continuously blow air through the leaf. This...
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WO/2009/057756 |
It is intended to provide tea leaves (in particular, green tea) containing chafuloside (a flavone C glycoside), which has been known as having an antioxidant effect, an antiallergic effect, an anti-inflammatory effect and a carcinostatic...
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WO/2009/057986 |
The invention relates to a coffee-flavoured carbonated drink that comes pre-prepared and so requires no preparation. The drink contains the following ingredients, namely: 983.21 to 997.8 ml water; 0.1 to 0.7 g sodium benzoate; 0.1 to 0.9...
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WO/2009/051753 |
The present invention describes beverage compositions comprising lactic acid- producing bacteria.
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WO/2009/050905 |
It is intended to provide a taste-improving composition by which the taste of a food or a drink can be effectively improved; a food and a drink containing the same; and methods of producing them. Namely, a taste-improving composition whi...
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WO/2009/051753 |
The present invention describes beverage compositions comprising lactic acid- producing bacteria.
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WO/2009/049860 |
Within the process for roasting alimentary grains, in a flow of cooling fluid of the alimentary grains is injected a liquid agent with low saturated vapour pressure, intended to absorb from the flow of cooling fluid at least the latent h...
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WO/2009/047639 |
The present application describes a method of eliminating gallated catechins, especially epigallocatechin gallate (EGCG), epicatechin gallate (ECG), as well as parathion, from green tea extraction by using at least one out of ethyl aceta...
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WO/2009/047639 |
The present application describes a method of eliminating gallated catechins, especially epigallocatechin gallate (EGCG), epicatechin gallate (ECG), as well as parathion, from green tea extraction by using at least one out of ethyl aceta...
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WO/2009/047322 |
The invention relates to a method for compacting powdery compositions, in which the composition is compacted down to a reduced volume and the composition is maintained at a constant volume until a solid, compact product is obtained.
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WO/2009/044709 |
A cereal tea drink which contains starch. More specifically, a cereal tea drink containing 0.009% by weight or more of starch and having an improved flavor, to which ultra-finely ground tea leaves having an average grain size of 1 μm ar...
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WO/2009/044559 |
The object is to produce a processed tea from which an unpolymerized catechin can be eluted with water at a high concentration, and which is reduced in bitter taste and astringent taste and therefore has good flavor. Disclosed is a metho...
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WO/2009/043124 |
A holder to dispense and prepare ice coffee, consisting of a first compartment containing liquid coffee extract, a second compartment containing a propellant, a nozzle with a valve, and whereby at least one additive, such as sugars, swee...
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WO/2009/040249 |
The present invention relates to an instant drink powder, preferably an instant coffee powder, which upon reconstitution provides improved foaming. The powder comprises particles having a porosity of at least 55%. The present invention a...
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WO/2009/041555 |
It is intended to provide a tea extract, which contains flavor and full body taste components at a high concentration and has a reduced content of bitter and astringent components, and a method of producing the same. It is also intended ...
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WO/2009/040194 |
Disclosed is a process for extraction of theaflavins from tea comprising the steps of contacting tea with water and ethyl acetate simultaneously or sequentially to form a dispersion where the weight ratio of water to tea is in the range ...
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WO/2009/037048 |
The present invention provides a beverage precursor comprising black leaf tea characterised in that the precursor comprises theanine in an amount of at least 4% by dry weight of the precursor. The invention also provides a process for ma...
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WO/2009/037494 |
The present invention relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition comprises coffee, a foaming agent, a protein source an...
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WO/2009/030666 |
The present invention relates to a method of producing a system for delivering active ingredients, comprising at least one complex constituted of a carrier composed of dried whole plants, or dried parts of plants, and of a powder compris...
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WO/2009/031563 |
A container-packed coffee beverage which exhibits the original coffee flavor while ensuring a high storage stability is produced by mixing a liquid coffee extract obtained by extracting with hot water at 30 to 65oC with a dry coffee extr...
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WO/2009/031306 |
The taste of a purified tea extract is improved by reducing the content of gallate-type catechins in nonpolymerized catechins. A method for producing a purified tea extract of the invention is characterized by hydrolyzing a tea extract, ...
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WO/2009/028211 |
The bitterness and astringency of an instant powder drink containing a high content of non-polymer catechins are reduced to improve the flavor, and further the flavor and appearance stability after the powder drink is reconstituted to a ...
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