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WO/2019/098506A1 |
The present invention provides a method for controlling the roasting of coffee using microwave heating, the method being characterized in that roasting is completed in a coffee roasting device by: using raw coffee bean physical property ...
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WO/2019/090975A1 |
A helianthus tuberosus leaf health-preserving tea bag and a preparation method therefor. The tea bag consists of the following components in parts by mass: 50-100 parts of helianthus tuberosus shoots, 10-25 parts of helianthus tuberosus ...
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WO/2019/093466A1 |
The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity...
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WO/2019/090576A1 |
Disclosed in the present invention is rose tea, consisting of the following ingredients in parts by weight: Flos Rosae Rugosae, black tea, lavender, Hibiscus esculentus, Herba Leonuri, Radix Astragali, Flos Lonicerae, Herba Lycopodii, Ra...
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WO/2019/094508A1 |
This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glyc...
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WO/2019/084638A1 |
The present application relates to concentrated, portable preparations for instantaneous production of teas, without infusion and decoction, alcohol-free and sugar-free wines, packed in small packages of the tube or dropper-bottle or eve...
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WO/2019/086565A1 |
The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan...
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WO/2019/082547A1 |
A tea-flavor-improving agent containing, as an active ingredient, 10-210 mg/L of a salt of pyrroloquinoline quinone per liter of tea.
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WO/2019/072769A1 |
The present invention relates to methods for producing nicotinic acid (niacin, vitamin B3, NA), comprising the step of subjecting myosmine (MYO) in pure form to a Maillard-type reaction.
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WO/2019/068497A1 |
The present invention relates to a method for producing roast coffee beans with improved aroma, wherein extracted roast coffee beans are treated with an aqueous liquid comprising glycosidase to hydrolyse carbohydrates in the coffee beans...
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WO/2019/068801A1 |
The present invention relates to a method for processing plant leaves, in particular in the context of producing a fermented product, and to a method for producing a fermented product from plucked plant leaves, comprising the steps: opti...
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WO/2019/068154A1 |
The present innovation relates to a process for producing soluble extracts from herbs, such as yerba mate, wherein a step of roasting in a fluidized bed is combined with a step of extracting solubles in a reactor that operates under high...
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WO/2019/066105A1 |
The present invention provides a method for preparing a mixture beverage of dutch coffee and fruit, comprising the steps of: providing an extraction apparatus in an extraction chamber sealed from the outside, providing an ozone generator...
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WO/2019/035786A3 |
Ice Tea Enriched with Nano-emulsified Essential Oils The present invention is related to the production method of ice tea enriched with nano- emulsified essential oil, which comprises the process steps of brewing the white, black or gree...
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WO/2019/064238A1 |
The present invention relates to a method for producing an extract from coffee pulp, which comprises mechanically extracting, filtering and concentrating fresh pulp under conditions of pressure and temperature. The invention also relates...
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WO/2019/063465A1 |
The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic acid; (b) crystallizing the coffee extract and the aqueous organic a...
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WO/2019/058351A1 |
A freeze dried coffee preparation comprising a dry concentrate and ground coffee particles, wherein the ground coffee particles have a median size of not higher than nineteen microns and the said particles were ground in an aqueous envir...
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WO/2019/058141A1 |
Described is a system for roasting, grinding, brewing and dispensing coffee comprising a coffee cartridge containing: (i) unground and (ii) unroasted or part-roasted coffee beans, said cartridge having walls defining a cartridge chamber ...
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WO/2019/052964A1 |
The present invention relates to a process for preparing a black tea extract, which comprises extracting black leaf tea particles having a particle size of less than 250 μm with an acidic solution at a temperature of less than 35°C.
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WO/2019/054890A1 |
The present invention discloses a method for producing an edible substance based on coffee and wine. In particular, the present invention relates to a method that includes adding, inside a container (1), a quantity of a coffee substance ...
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WO/2019/055042A1 |
Herbal tea compositions that, when consumed as a beverage by babies, eases common baby digestive discomforts and helps babies to sleep and feel better. The compositions comprise fennel seed, cumin seed. Some blends additionally contain d...
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WO/2019/051992A1 |
A bean product and a processing process for a beverage of the bean product. Black beans, soybeans, and red beans are used as raw materials, which are baked, mixed, and ground into particles or powder so as to obtain a finished product, i...
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WO/2019/050941A1 |
A first coffee brewing and dispensing system that includes a removable grounds chamber assembly that includes a basin for holding ground coffee, an extendable dispensing spout, and a valve mechanism for opening and closing the dispensing...
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WO/2019/048422A1 |
A powdered foaming composition for beverages comprising fat, carbohydrates, protein, and an emulsifier.
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WO/2019/047264A1 |
An electromagnetically controlled blade-guided water permeable control system for tea leaf enzyme deactivation, comprising a frame (1), a conveying device, an enzyme deactivation roller (2), a guiding device, a cooling device, a heating ...
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WO/2019/050884A1 |
A delivery system and method for a brewed beverage, such as coffee or tea, that stores a batch of brewed beverage in a cooled container, and heats a serving quantity on demand at the point of dispensing. A heater such as a tankless water...
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WO/2019/050058A1 |
The present invention relates to fuel, comprising parchment coffee and wood, for reducing harmful substances, and a method for manufacturing the same. The present invention provides fuel, comprising parchment coffee and wood which are sh...
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WO/2019/049264A1 |
A container-packed green tea beverage containing the following components (A) and (B): (A) astragalin in an amount of 1 to 100 ppm by mass; and (B) vanillin in an amount of 19 to 300 ppb by mass.
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WO/2019/045800A1 |
Disclosed are the compositions for the effective regulation of carbohydrate breakdown and absorption. More specifically, the invention discloses compositions containing at least 10% w/w or above of 1-O-galloyl-β-D-glucose (β-glucogalli...
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WO/2019/044016A1 |
Provided is a method for producing a plant-containing composition, the method including a step of mixing dried plant pieces with a liquid medium and then grinding the dried plant pieces in the presence of the liquid medium and an auxilia...
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WO/2019/044474A1 |
[Problem] To provide: a tea extract which can impart a tea leaf-derived flavor, particularly a tea leaf-derived taste, to a beverage such as so-called "near water" and flavored water without coloring the beverage in the preparation of th...
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WO/2019/040101A1 |
A frozen tea or tonic precursor composition including a mixture including at least two frozen ingredients selected from the group consisting of tea leaves, roots, herbs, fruit, flowers, vegetables, and combinations thereof, wherein each ...
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WO/2019/034715A1 |
Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w/w%, and MCT is 5-10 w/w%. The beverage can b...
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WO/2019/036486A1 |
An oriented flow extraction method, apparatus, and extract are disclosed. The oriented flow extraction method can comprise loading extraction material into an extraction cell having a first portion and a second portion; introducing a fir...
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WO/2019/035502A1 |
The present invention relates to a coffee green bean parchment drying method and, more specifically, to a parchment drying method for uniformly drying coffee green bean parchment. The present invention provides a coffee parchment drying ...
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WO/2019/031326A1 |
The present invention addresses the problem of providing an off-flavor reducing agent which is capable of reducing off-flavor of various foods. Also, the present invention addresses the problem of providing a food wherein off-flavor is r...
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WO/2019/031586A1 |
The present invention provides: a processes product of Ku Ding tea, which is reduced in a grassy taste and/or a fatty taste which is a causal factor of an unpleasant flavor of Ku Ding tea and therefore has an improved flavor; and a metho...
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WO/2019/030805A1 |
An extraction method for extracting a beverage liquid from an extraction subject, the method including: a pressure reduction step for switching the interior of an extraction container housing the extraction subject and a liquid from a fi...
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WO/2019/030803A1 |
A separation device for separating unneeded matter from an extraction subject, the separation device being provided with: a formation unit forming a separation chamber through which the extraction subject passes; and a suction unit commu...
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WO/2019/024011A1 |
A compound edible mushroom tea bag, consisting of Agaricus blazei extract, Grifola frondosa extract, Pleurotus eryngii var. tuoliensis extract, Lentinula edodes extract, Ganoderma lucidum extract, compressed tea leaves and licorice. The ...
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WO/2019/026414A1 |
The purpose of the present invention is to achieve both cutting and heat-sealing by means of a laser and provide a method for manufacturing a tea bag (30) having high manufacturing efficiency or a tea bag (30) that controls against outfl...
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WO/2019/021608A1 |
The compound according to the present invention is represented by formula (1) [in formula (1), R1 is a C1-3 linear or branched alkyl group or a hydroxyl group; R2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group]. The pre...
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WO/2019/016432A1 |
A machine for producing a sheet based on plant debris, such as reconstituted tobacco or reconstituted tea, is described. The machine comprises a pressing unit (11) extracting the water from the sheet solely under the effect of a pressing...
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WO/2019/018833A3 |
Compositions comprising a natural, non-ingestible processed coffee fruit material, optionally flavored with natural ingredients, and in a form that may be placed in the mouth of a user are provided. Such compositions enable the delivery ...
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WO/2019/018833A2 |
Compositions comprising a natural, non-ingestible processed coffee fruit material, optionally flavored with natural ingredients, and in a form that may be placed in the mouth of a user are provided. Such compositions enable the delivery ...
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WO/2019/014381A1 |
An espresso brewing system to dynamically control the flow rate of water during preinfusion and extraction to improvement shot consistency. Simple user controls create a programmatic "brewing environment" which allows shots to be very re...
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WO/2019/013103A1 |
The present invention addresses the problem of providing: a canned coffee beverage that is caffeine-free but has excellent coffee flavor; a coffee flavor improver which can impart excellent coffee flavor; and a method for improving a cof...
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WO/2019/013858A1 |
An apparatus for production of French press style coffee via a process to immerse and steep coffee grounds in heated water in a non-oil-absorbing environment. Filtering a finished beverage from the steeped mixture through a microperforat...
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WO/2019/012508A1 |
The present invention relates to a beverage capsule which comprises a container with an open end and an opening base at the opposite end, a tab around the open end, an inside step between the open end and the opening base; a cover, arran...
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WO/2019/004658A1 |
The present invention enables: inherently deep and rich flavors fundamentally possessed by roasted coffee beans to be enjoyed as various coffee beverages such as espresso, by using a molded coffee bean compression block or coffee particl...
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