| Document |
Document Title |
|
WO/2021/132053A1 |
The purpose of the present invention is to provide a tea beverage in which sodium-associated sliminess is suppressed. A tea beverage containing 2 to 20 mg/100 mL of sodium, wherein the tea beverage contains 0.17 to 6.5 mg/100 mL of L-a...
|
|
WO/2021/132054A1 |
The purpose of the present invention is to provide a green tea beverage in which a rich flavor having depth is enhanced by adding malic acid and fagomine. The green tea beverage contains 2.7-13 mg/100 mL of malic acid and 0.01-0.8 mg/1...
|
|
WO/2021/124493A1 |
The present invention provides a device for withering and fermentation of black tea, whereby withering, rolling and fermentation steps can be simultaneously performed to ensure efficient processing and automation and, at the same time, b...
|
|
WO/2021/123163A1 |
A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a selectively-permeable membrane to reduce the acrylamide content of th...
|
|
WO/2021/123157A1 |
The invention provides a method of treating a beverage ingredient extract comprising the steps of: a. filtering a beverage ingredient extract to obtain a beverage ingredient extract retentate and a beverage ingredient extract permeate; b...
|
|
WO/2021/123161A1 |
A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to reduce t...
|
|
WO/2021/124240A1 |
The present invention discloses a process for manufacturing cinnamon tea pod. The process involves pre-treating Ceylon zeylanicum leaves by blanching the leaves for a predefined time set to enable a cessation of enzymatic activity in the...
|
|
WO/2021/118376A1 |
The present invention discloses a compacted coffee tablet (1), in particular a tablet of compacted roast and ground coffee beans, presenting an advantageous configuration in terms of compaction process, maintenance of shape and efficienc...
|
|
WO/2021/116484A1 |
The invention concerns a method for drying at least one cell of the electrostatic precipitator of a smoke treating unit in a system of a coffee beans roasting apparatus and a smoke treating unit, said method comprising the step of passin...
|
|
WO/2021/118377A1 |
The present invention discloses a compacted coffee tablet (1), in particular a tablet of compacted roast and ground coffee beans, presenting an advantageous configuration in terms of compaction process, maintenance of shape and efficienc...
|
|
WO/2021/104635A1 |
The present invention relates to a food product comprising Barista milk and cyclodextrin wherein the Barista milk is selected from the group consisting of (1) liquid animal milk, (2) liquid plant milk and (3) animal or plant milk composi...
|
|
WO/2021/099352A1 |
The present invention relates to a black leaf tea product. More particularly a black leaf tea product with altered aroma characteristics. The present invention provides a black leaf tea product comprising methylbutanal compounds in the r...
|
|
WO/2021/099194A1 |
The present invention relates generally to a method of preparing cannabinoid containing composition and in particular cannabinoid containing composition where the composition comprises a mixture of hemp biomass and seeds material and pro...
|
|
WO/2021/094472A1 |
The invention provides a method of treating a roasted beverage ingredient, the method comprising the step of incubating the ingredient at between -10°C and 8°C for 30 to 300 minutes. The roasted beverage ingredient may subsequently be ...
|
|
WO/2021/095908A1 |
The present invention relates to a novel teabag composition having an excellent balance of sourness, sweetness, and aroma and, more specifically, provides a teabag composition comprising: a fruit of a Citrus sp. plant dried to have a wat...
|
|
WO/2021/094289A1 |
The invention relates to a glucose-containing sweetening mixture, comprising or consisting of glucose and at least one glucose-free sweetener, and the sweetening mixture has a sweetening power between 3.0 and 5.0, in particular between 3...
|
|
WO/2021/096176A1 |
The present invention relates to a method for producing defatted walnut powder with an increased mineral content, defatted walnut powder with an increased mineral content prepared by the method, and a processed food containing the defatt...
|
|
WO/2021/081699A1 |
Disclosed is a rotary rolling machine, comprising: a base; a material tank; a first driving device; a rotation mechanism; a second driving device; and a rolling cylinder. The rolling cylinder is eccentrically provided inside the material...
|
|
WO/2021/086291A2 |
The invention relates to a coffee content formed by adding a certain amount of olives to the coffee and the production process of the olives to be used in the content. The coffee according to the present invention has the rich nutritiona...
|
|
WO/2021/087143A1 |
The present invention includes a method for creating a portable and quickly dissolving tea or other tea-like botanical tablet that can be used to prepare a flavorful, visually appealing, and clear cup of tea. The novel process may includ...
|
|
WO/2021/081417A1 |
Disclosed herein are small molecule compounds that can be used to modulate flavors in foods, beverages, and other articles intended for delivery to the oral cavity. The compounds include terpenoids, cinnamoyl and caffeic esters as disclo...
|
|
WO/2021/080084A1 |
The present invention relates to a method for preparing coffee roasted grain powder, and coffee roasted grain powder prepared thereby, the method comprising the steps of: (1) soaking and germinating green coffee beans in a butterbur leaf...
|
|
WO/2021/074730A1 |
The invention relates to a device for chopping dried plants, more particularly for chopping dried tea leaves, herbs and other dryable plants and their constituents. The aim of the invention is to gently chop the above-mentioned product. ...
|
|
WO/2021/075060A1 |
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.
|
|
WO/2021/074378A1 |
Described is a method for producing a cold-brew coffee extract, comprising the steps of: (1) adding water to coffee beans to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100 μm or ...
|
|
WO/2021/075059A1 |
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...
|
|
WO/2021/068046A1 |
This product relates to the coffee market. The present application relates to a method for fermenting coffee fruit, that uses Aloe vera as a main raw material. The method, which uses Aloe vera as a main raw material in the formula thereo...
|
|
WO/2021/065719A1 |
The purpose of the present invention is to provide a solid composition having an excellent ability to retain dimethyl sulfide. A solid composition containing dimethyl sulfide to which a dextrin having a molecular weight of 50,000 or gr...
|
|
WO/2021/066683A1 |
A method for processing dry black tea includes withering tea leaves to a moisture content of 75-65% and rolling same, fermenting, drying to a residual moisture content of less than 10%, and drying a second time using the thermal action o...
|
|
WO/2021/065718A1 |
The purpose of the present invention is to provide a solid composition that demonstrates excellent retention of linalool and geraniol . Provided is a solid composition containing linalool and geraniol, wherein the solid composition has...
|
|
WO/2021/066679A1 |
The invention relates to the tea industry. Green tea leaves are heat treated to inactivate the redox enzymes and then processed until they have a residual moisture content of 60-75%. The tea leaves are rolled, dried in two steps and then...
|
|
WO/2021/065716A1 |
The purpose of the present invention is to provide a solid composition that brings about a floral scent as a result of being added to a medium such as water. Said solid composition contains linalool, geraniol, and 2-methylbutanal, and ...
|
|
WO/2021/065717A1 |
The purpose of the present invention is to provide a solid composition that, when added to a medium such as water, delivers a green laver scent that is perceived for an extended period of time. The solid composition contains dimethylsu...
|
|
WO/2021/058806A1 |
The present invention relates to a method for microfluidic extraction of molecules of interest from a vegetable oil, comprising: - a microfluidic chip 10 with a double-Y circuit, comprising two inlets E1 and E2, two outlets S1 and S2 and...
|
|
WO/2021/057487A1 |
A miniature machine integrating treatment and brewing of fresh tea, comprising a porous casing and a power supply plug provided on the porous casing. A display module and a tea type selection module are provided on the porous casing; a f...
|
|
WO/2021/055757A1 |
The inventors have discovered that coffee berry juice, produced from whole coffee berries, can produce a distinct taste and chemical profile when compared to coffee and coffee berry extract products. The disclosed invention is directed t...
|
|
WO/2021/048179A1 |
A method of improving mouthfeel and masking perceived astringency and undesired off-notes imparted by a consumable composition or additive, including the step of adding to the consumable or additive an astringency-masking amount of hyalu...
|
|
WO/2021/047113A1 |
Provided are a temperature control apparatus (1) and a fermented tea manufacturing method. The temperature control apparatus (1) comprises: a base shell (121), a controller (122), a heating component (123), an air supply component (124),...
|
|
WO/2021/044024A1 |
Compostable capsules for preparation of a beverage, especially a hot beverage, comprising - a core material composed of a bulk material, especially selected from the group consisting of coffee powder, tea, cocoa, drinking chocolate, milk...
|
|
WO/2021/045079A1 |
Provided is a heat-sterilized containerized beverage containing a high concentration of a medium-chain fatty acid triglyceride (MCT) and obtained by heat sterilization, wherein issues of poor aftertaste and throat discomfort caused by a ...
|
|
WO/2021/037754A1 |
The present invention relates to a fermentation chamber and a method for fermenting coffea fruit. In particular, the present invention relates to a fermentation chamber and a method for the controlled artificial fermentation of whole cof...
|
|
WO/2021/033011A1 |
A method of producing coffee tablets for making coffee from roasted coffee beans and other ingredients, including: roasting and grinding coffee beans to obtain two or three fractions of different granularity, forming a serving dose and f...
|
|
WO/2021/028857A1 |
The present invention relates to a method for producing a granular food material from a compressed or lyophilized powder obtained from coffee, coffee substitutes, mixtures of coffee with milk or by-products, tea tree, cocoa, soya, quinoa...
|
|
WO/2021/028351A1 |
The invention provides a beverage machine insertable container comprising pieces of compacted beverage ingredient powder or granules.
|
|
WO/2021/029864A1 |
A process for packaging pressurized beverages. The process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled wit...
|
|
WO/2021/022813A1 |
A method for preparing an Acer truncatum leaf tea granule, comprising the following steps: S1, preparing raw materials, i.e. Acer truncatum leaves, a cosolvent, a flavoring agent and a sweetener; S2, feeding the Acer truncatum leaves int...
|
|
WO/2021/020183A1 |
The purpose of the present invention is to provide a method for producing a chlorophyll-containing plant extract in which fading of a green color in a chlorophyll-containing plant extract is suppressed. A method for producing a chlorop...
|
|
WO/2021/020591A1 |
The present invention provides a process for producing a ready-to-drink (RTD) coffee beverage contained in a positive pressure container. Also provided are a method for producing an RTD black coffee beverage, an RTD coffee beverage produ...
|
|
WO/2021/021726A1 |
A system is provided for brewing a hot beverage. The system includes a housing and a first water reservoir located at a first region of the housing. The system also includes a second water reservoir located at a second region of the hous...
|
|
WO/2021/019582A1 |
A robotized system (1) is described, for preparing a coffee mix selected and customized by a user,comprising: a filling device (10), designed to enable the dosing in containing means (12) of a type of raw coffee in grains selected by the...
|
