Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 351 - 400 out of 14,140

Document Document Title
WO/2015/124981A1
The present invention relates to a composition for making a coffee beverage, the composition comprising: roast and ground coffee having a X50 of from 700 to 1250 μm; and a milk powder with a X50 of from 50 μιm to 3 mm; wherein the rat...  
WO/2015/127320A3
A grain free fat beverage composition comprising at least one fatty acid and at least one beverage ingredient, is provided. The fat beverage compositions are useful for preparing beverage foods that provide health benefits.  
WO/2015/126167A1
Disclosed is a canister grinder. The canister grinder according to the present invention comprises: a coffee bean container for storing coffee beans; a grinder which is detachably coupled to one side of the coffee bean container, has a c...  
WO/2015/122679A1
The present invention relates to a peanut sprout tea and to a production method therefor, and aims to provide a peanut sprout tea which tastes good and has a high content of resveratrol so as to be outstanding at improving health. To thi...  
WO/2015/123282A1
The present invention relates to processes and intermediates for the preparation of compounds of formula (I) [Formula should be entered here] or a salt or oxide thereof, wherein Alk, M1, M2, R1, R2, R3, R4, R5, R6, R7, and n are as descr...  
WO/2015/120988A1
A tea-flavoured beverage concentrate, comprising a beverage concentrate base in which tea flavour is provided by the incorporation of tea distillate. Dilution of this composition results in a tea-flavoured beverage that suffers from less...  
WO/2015/118564A1
The present invention discloses a new process for the manufacturing of high quality flavored green tea with enhanced aroma and flavor characters. The invention more particularly discloses energy efficient novel process for the manufactur...  
WO/2015/117011A1
This invention concerns an enhanced green tea based product for oral use whereby the nutritional and health benefits of green tea, and additives which shall include some combination of flavoring, preservatives, caffeine, humectants, and ...  
WO/2015/111742A1
In the present invention: insoluble matter is removed from a protein hydrolysate solution obtained by hydrolyzing a grain protein; treatment that causes the precipitation of a hydrophobic amino acid is performed; and the precipitate reco...  
WO/2015/110337A1
The present invention relates to a roasting method of roasting partially roasted coffee beans; the roasting method comprises the steps of: obtaining a roast level of the partially roasted coffee beans; determining a roasting profile for ...  
WO/2015/109460A1
A method for producing Antrodia cinnamomea coffee beans, and Antrodia cinnamomea coffee beans prepared by using the method. A culture method for producing Antrodia cinnamomea coffee beans is provided. The method is suitable for propagati...  
WO/2015/111843A1
A stir-fryer according to the present invention has a pyrolyzing device that quickly and completely removes smoke and odors produced when stir-frying grains such as coffee beans. The pyrolyzing device includes: heating means that radiate...  
WO/2015/108493A1
The present invention is related to a roasting machine (80) which comprises a loading chamber (10) through which the food products such as coffee, dried nut and etc. that will be subjected to a roasting process, will be loaded into the m...  
WO/2015/107807A1
Provided is a black tea beverage having an excellent sweet and sour taste and high freshness. The black tea beverage contains 5-50 mg/100 ml of tannin and has a ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate,...  
WO/2015/104165A1
The present invention provides a method and device 8 for producing a beverage from a capsule 1 containing at least one beverage ingredient 2. The device 8 is configured to carry out the method, by feeding a first volume of water into the...  
WO/2015/104172A1
A process of preparing a capsule comprising a ground coffee ingredient, the process comprising the steps of: (a) cooling a coffee ingredient to a temperature of -50°C to 10°C; (b) grinding the coffee ingredient, optionally wherein the ...  
WO/2015/102095A1
Europe, etc. have many traditional foods. In addition, Japan has its unique and completely different traditional foods. In December 2013, Japanese food was registered as United Nations Educational, Scientific and Cultural Organization (U...  
WO/2015/096972A1
The present invention relates to a method of producing a freeze dried soluble coffee powder which produces foam when dissolved in water. The method involves partly melting the surface of a granulated frozen coffee extract and mixing it w...  
WO/2015/099490A1
The present invention relates to a method for pretreating green coffee before roasting to improve coffee flavor and taste; green coffee pretreated by the method; a method for preparing a coffee extract, the method comprising a step of ho...  
WO/2015/099531A1
Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two day...  
WO/2015/099110A1
A soluble coffee that comprises a dried coffee extract and a micropowder of roasted coffee beans, wherein the ratio by mass of acetic acid (B) to malic acid (A), i.e., [(B)/(A)] is 2.9 or lower.  
WO/2015/097935A1
The present invention addresses the problem of providing a packaged milk-containing black tea beverage, in which the generation of any offensive smell and unpleasant taste due to long-term preservation is prevented and a favorable flavor...  
WO/2015/091069A1
The present invention relates to a liquid coffee beverage in a closed container with improved aroma having a high ration of high volatile coffee aroma compounds to low volatile coffee aroma compounds in the gaseous headspace, and a metho...  
WO/2015/093522A1
 This coffee concentrate composition contains the following components (A), (B) and (C): (A) chlorogenic acid, (B) total sugars, and (C) caffeine. The mass ratio of component (A) and component (B) [(B)/(A)] is 1.2 to 5, the mass ratio ...  
WO/2015/091568A3
Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltrati...  
WO/2015/089684A1
The present invention discloses a method for preparation of tea tannin extract by leaching; typically selecting tea leaf powder and tea leaf scraps for use as raw materials; discarding impurities from the tea leaves, crushing and passing...  
WO/2015/094224A1
Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltrati...  
WO/2015/091568A2
Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltrati...  
WO/2015/090855A1
The present invention relates to a liquid concentrate tea product and process for producing the same. More particularly it relates to a liquid concentrate tea product comprising: a) 1 - 10 % by weight of soluble tea solids, b) 10 - 25 % ...  
WO/2015/088221A1
The present invention relates to a novel water-soluble film-type herb tea comprising (a) a water-soluble polymer, (b) a herb extract and (c) a plasticizer. It can accomplish various advantages such as better preference, convenience, and ...  
WO/2015/088167A1
The present invention relates to bean leaves or bean stems having a high isoflavone derivative content, and a method for preparing same. More particularly, it has been demonstrated that an isoflavone derivative content of bean leaves or ...  
WO/2015/082191A1
The present invention relates to a process for producing a leaf tea product comprising the step of treating fresh tea leaf with a polyphenol extraction enhancement agent selected from alkoxylated non-ionic surfactant at a concentration a...  
WO/2015/075535A1
The present invention relates to a process for the manufacture of a roast and ground coffee powder, the process comprising the steps of: • mixing roast and ground coffee with additional coffee oil; and • roller-grinding the mixture t...  
WO/2015/074149A1
An apparatus for accelerated or controlled degassing of roasted coffee. The apparatus comprises a container for receiving and retaining roasted coffee, a source of inert gas in fluid communication with the container, and a controller. Th...  
WO/2015/064600A1
 Provided is a green tea extract composition containing non-polymer catechins (A), sugar (B), iron (C), and caffeine (D). The content of the non-polymer catechins (A) is 25 to 45 mass%, the content of sugar (B) is 6 to 13 mass%, the ma...  
WO/2015/064168A1
Provided is a tea drink which contains at least a polyphenol, calcium and choline, and wherein the content of the polyphenol contained in 100 mL of the tea drink is 10-40 mg in terms of tannins, the content of caffeine contained in 100 m...  
WO/2015/064707A1
By means of a step for mixing/dissolving dextrin and a metal salt in water, homogenizing, and then drying to obtain dextrin encapsulating the metal salt, and by adding the dextrin encapsulating the metal salt to a thickening polysacchari...  
WO/2015/059809A1
Provided are: a processed tea product which does not generate waste, namely tea grounds, in drinking, which has good organoleptic grades in surface appearance, deliciousness such as flavor, mouthfeel (mouthfeel in drinking), feeling of s...  
WO/2015/059808A1
Provided are: a tea drink which has natural turbidity and good flavor that are inherent in tea and which suffers from few dregs or few precipitates and exhibits high stability even after the lapse of time; and a process for manufacturing...  
WO/2015/059722A1
The phases are comprised in the process of pre-drying in an extractor (1) the aromatic solution decaffeinated by the active carbons; concentrating said solution in a concentration apparatus (5) and transferring it again into the extracto...  
WO/2015/053252A1
 Provided are a flavor enhancer for oils and fats containing a polyunsaturated fatty acid, said agent comprising a basic peptide, and an oil and fat composition containing a polyunsaturated fatty acid and comprising: an oil and fat whi...  
WO/2015/052161A1
The present invention relates to the preparation of a coffee beverage powder useful for the preparation of coffee beverages such as e.g. cappuccino, café latte, café macchiato, café au lait. The method comprises the preparation of an ...  
WO/2015/054236A1
Provided herein are novel methods for removing unpleasant flavor and increasing pleasant flavor of coffee based on treatment of pre-roasted coffee beans.  
WO/2015/050240A1
The present invention provides a novel organic acid glycoside that is present in coffee beans and a use thereof. Provided is a compound having a structure represented by formula (1) [in the formula, R1-R7 are each selected independently ...  
WO/2015/046236A1
The present invention addresses the problem of providing a method for manufacturing, by a simple process and in a short time, tea leaves which are rich in the flavor and sweetness inherent in green tea and from which a tea having a deep ...  
WO/2015/044081A3
A concentrated tea and honey composition has a very high total dissolved solids concentration and demonstrates stability at extremely low pH when based on enzymatically treated tea ingredients.  
WO/2015/044081A2
A concentrated tea and honey composition has a very high total dissolved solids concentration and demonstrates stability at extremely low pH when based on enzymatically treated tea ingredients.  
WO/2015/041224A1
Provided are a flavor-improving agent capable of improving a tea beverage or a tea-containing food product so as to have a more natural and good-quality flavor that does not feel artificial, and a flavor-improving method for a tea bevera...  
WO/2015/034068A1
The present invention pertains to a method for producing a beverage which is characterized by mixing a beverage component and an oil/fat emulsion which is obtained by subjecting an edible oil/fat containing a highly saturated fatty acid ...  
WO/2015/035369A1
A dispensing system for dispensing flavored liquids, e.g., flavored coffee syrups, featuring a signal processor in combination with a flavored liquid dispenser system. The signal processor is configured to receive signaling containing in...  

Matches 351 - 400 out of 14,140