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Matches 351 - 400 out of 6,670

Document Document Title
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.  
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 ...  
WO/2010/080016A1
The present invention describes a device for evaluating the roasting of coffee, which device consists of a cabinet with a slidable drawer, a touch screen, a digital camera, a lighting system, a light-conditioning plate and a digital syst...  
WO/2010/076112A2
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...  
WO/2010/076112A3
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...  
WO/2010/077357A1
The invention provides fried-chunk food compositions comprising (1) food chunks that have been fried in oil at a temperature of from about 110 to 205°C to produce fried food chunks having a moisture content of about 16% and an Aw of abo...  
WO/2010/078192A2
The present invention relates to a method of providing a single serving of a plant based aqueous extraction as a drink. A spray dried single serving, for example of red rooibos spray dried powder, is mixed with an effervescing aging, a b...  
WO/2010/078192A3
The present invention relates to a method of providing a single serving of a plant based aqueous extraction as a drink. A spray dried single serving, for example of red rooibos spray dried powder, is mixed with an effervescing aging, a b...  
WO/2010/073163A2
The present invention belongs to the field of mechanics and refers to a device for selective processing of mixtures of green and ripe coffee cherries. Said device is a helical conic apron comprising vibro-elastic inserts which pliability...  
WO/2010/074258A1
Disclosed is a flavor enhancer which can enhance the flavor of a flavoring agent of interest selectively. Also disclosed are a flavoring agent composition and a beverage each comprising the flavor enhancer and therefore having an enhanc...  
WO/2010/073163A3
The present invention belongs to the field of mechanics and refers to a device for selective processing of mixtures of green and ripe coffee cherries. Said device is a helical conic apron comprising vibro-elastic inserts which pliability...  
WO/2010/073114A1
Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant ...  
WO/2010/069845A1
Food composition having a pH of between 3.5 and 6.5 containing at least 100 mg/l, preferably at least 300mg/l of a (catechins- Al+++ salt) precipitate  
WO/2010/069686A3
The invention relates to a method for shaping and dimensioning plant material containing cellulose, according to which the plant material is prepared by at least one extrusion process involving a compression by means of a pressure and te...  
WO/2010/069279A3
This particular solution involves a fruit tea mixture, containing a fruit component in a water solution, sweetener and supplementary flavourings whose substance lies in that the mixture contains from 5 to 25% of mass water, from 10 to 45...  
WO/2010/068305A1
The invention provides methods for increasing resting metabolic rate, reducing waist circumference, and weight control by administering a composition comprising dietary fiber, phenylalanine, tyrosine, tea blend, caffeine, and Lycium plan...  
WO/2010/062106A2
A method is disclosed for preparing fermented tea with superior flavor and aroma using a Bacillus strain isolated from traditional Korean fermented food.  
WO/2010/062106A3
A method is disclosed for preparing fermented tea with superior flavor and aroma using a Bacillus strain isolated from traditional Korean fermented food.  
WO/2010/058593A1
Disclosed is a purified green tea extract which contains a catechin at a high concentration and is reduced in an unpleasant astringent taste. The purified green tea extract is characterized by comprising (A) a non-polymeric catechin and ...  
WO/2010/054932A1
Disclosed is a black tea composition comprising 1-5 wt% gallic acid and 0.01 to 6 5 wt% of a flavour composition comprising a lemon, peach or ginger flavour.  
WO/2010/054818A1
The present invention relates to a N-methylpyridinium cation (NMP)-containing extract, a method for its production, uses of said NMP-containing extract as a dietary supplement and for the prevention or reduction of oxidative stress, and ...  
WO/2010/051216A1
The present invention relates to a process to recover an antioxidant component. The process can include decaffeinating coffee beans to produce a decaffeinating stream and decaffeinated coffee beans and then processing the decaffeinating ...  
WO/2010/042455A1
An information handling system (IHS) includes a coffee design application. The IHS receives first input information from a user that specifies a coffee design mode. The IHS receives second input information from a user that enables the I...  
WO/2010/041808A1
The present invention relates to a production method for a coffee-flavoured drink using soybeans. The invention comprises: a fat removal step in which fat is removed from soybeans by heating under pressure; a roasting step in which the s...  
WO/2010/037769A1
Disclosed isa process comprising the steps of: expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the first supply of fresh tea leaves and/or the tea juice to a fermentation...  
WO/2010/038842A1
Disclosed is a compound represented by formula (I) [wherein the symbols are as defined in the description]. Also disclosed is a process for producing the compound. The compound has a lipase-inhibiting activity, and is therefore useful ...  
WO/2010/038606A1
Provided is a method for producing crude tea (aracha) whereby the content of methylated catechins such as epigallocatechin-3-O-(3-O-methyl)gallate (EGCG3"Me) and epicatechin-3-O-(3-O-methyl)gallate (ECG3"Me) in Camellia sinensis (L.)O. K...  

Matches 351 - 400 out of 6,670