| Document |
Document Title |
|
WO/2019/212327A1 |
The present invention relates to a composition for improving sleep disorders caused by caffeine containing citrus (Citrus) rind extract as an active ingredient.
|
|
WO/2019/209127A1 |
The present invention relates to a system for extracting/separating a caffeine-rich powder from the silverskin which surrounds the coffee seed/bean using an apparatus comprising at least one chamber (1) for premixing distilled water and ...
|
|
WO/2019/204444A1 |
A bean roasting system includes a roasting drum, an agitator, and a door. The roasting drum has an inside surface extending from a back end to a front end. The agitator has blades mounted to an axial shaft. The axial shaft has an anterio...
|
|
WO/2019/202396A1 |
Aspects described herein relate to compositions, including edible compositions, infused with nicotine compounds and methods of use for the treatment of a nicotine-related disorders. More particularly, aspects described herein relate to c...
|
|
WO/2019/195767A1 |
Temperature control for extracted beverages, including coffee, via controlled vacuum, and associated systems and methods are disclosed. A representative system includes a brew chamber, a beverage chamber in fluid communication with the b...
|
|
WO/2019/192045A1 |
A tea processing system and a tea processing method. The tea processing system (10) comprises a shaking mechanism (100), a drying mechanism (200), and a leaves evening mechanism (300); the shaking mechanism (100) comprises a shaking mach...
|
|
WO/2019/184308A1 |
A blood fat-reducing and blood pressure-reducing health care tea and a preparation method therefor. The health care tea is prepared by means of the following raw materials in parts by weight: sandalwood leaf 10-40, lupin leaf 10-30, mori...
|
|
WO/2019/189580A1 |
The present invention provides a method for producing roasted coffee beans from which a liquid coffee extract having an enhanced bitter flavor can be obtained, and a method for producing a liquid coffee extract from roasted coffee beans ...
|
|
WO/2019/183977A1 |
Provided are a jasmine flavored pu'er tea and a preparation method thereof. Jasmine flowers are mixed with pu'er leaves in a fermentation process. The tea of the invention has a strong fragrance.
|
|
WO/2019/175238A1 |
An apparatus for roasting particulate material, comprising: a transport system (200; 1200) configured for transporting a layer (L) of particulate material (P) through a treatment compartment (100; 1100) comprising a first zone (Zl), one ...
|
|
WO/2019/175882A1 |
The subject matter discloses a food composition for preparing a coffee beverage, comprising ground coffee and sesame composition present at least 5% by weight of the food composition, wherein the sesame composition is mixed with the grou...
|
|
WO/2019/142729A3 |
Provided is a production method for an extract of green coffee beans that includes a step for preparing a solid-liquid mixture by adding water to green coffee beans and/or partially roasted coffee beans, a step for heating the solid-liqu...
|
|
WO/2019/173635A1 |
The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a w...
|
|
WO/2019/173491A1 |
A coffee product including a sealed container having a liquid portion and a headspace. The liquid portion has coffee with a non-oxygen gas dissolved therein and the headspace contains at least approximately 3% oxygen and an amount of a n...
|
|
WO/2019/172533A1 |
The present invention relates to a method for manufacturing coffee beans, wherein the original sweet taste contained in the pulp of coffee berries can be added to green coffee beans and coffee beans can be stored for a long period of tim...
|
|
WO/2019/167870A1 |
This stabilizer for milk beverages is added as a milk protein in an amount of 0.0001 to 0.1% by mass to a milk beverage, and comprises a composition containing a milk protein having a micellar casein content of 85% by mass or more. The u...
|
|
WO/2019/154554A1 |
The present invention provides a beverage precursor comprising decaffeinated leaf tea and an aroma composition.
|
|
WO/2019/156546A1 |
The present invention describes a method for implementing aromatic and flavour elements to green or roasted coffee beans and to coffee liquid, as well as a coffee beverage that obtains these elements owing to a natural process resulting ...
|
|
WO/2019/155951A1 |
The present invention provides a container-packaged beverage and a production method therefor, said container-packaged beverage comprising a beverage that has nitrogen dissolved therein and fine foam, such as crema coffee, and has been s...
|
|
WO/2019/141835A1 |
Disclosed is a plant material having at least one exogenous vitamin and/or at least one exogenous mineral added to the plant material and at least partially contained within the plant material. The at least one exogenous vitamin and/or a...
|
|
WO/2019/142793A1 |
Provided are a packaged coffee beverage which enhances the richness thereof while suppressing off-flavors, and a method for improving the quality of taste of a packaged coffee beverage. This packaged coffee beverage contains dead lactoba...
|
|
WO/2019/142505A1 |
The first problem addressed by the present invention is to provide: a method for manufacturing a formed filter product having high manufacturing efficiency using laser processing technology; and a formed filter product. Provided is a met...
|
|
WO/2019/142729A2 |
Provided is a production method for an extract of green coffee beans that includes a step for preparing a solid-liquid mixture by adding water to green coffee beans and/or partially roasted coffee beans, a step for heating the solid-liqu...
|
|
WO/2019/142178A1 |
Provided is an aerated coffee beverage concentrate, an aqueous extract of ground coffee beans; powdered instant coffee; and sugar, useful in the preparation of a coffee beverage having a layer of crema, and to methods of preparation ther...
|
|
WO/2019/140406A1 |
A semi-solid composition comprising a gelling component in a sufficient amount to provide a cohesive gelled product, a caffeinated component comprising caffeine, wherein the caffeinated component is bitter, and a complexing component, wh...
|
|
WO/2019/138112A1 |
A capsule for the preparation of a beverage from beverage powder, in particular of coffee from ground coffee, by introduction of water into the capsule comprises a pellet composed of a powder mixture, wherein the pellet is sheathed with ...
|
|
WO/2019/088958A3 |
The invention relates in particular to the use of antidiabetic active agent found in the fruits of the Jerusalem thorn (Paliurus spina-christi Mill.) plant which has been discovered to be able to compete with oral antidiabetic drugs in t...
|
|
WO/2019/130724A1 |
The present invention addresses the problem of providing a tea beverage which contains chitosan and is prevented from clouding. According to the present invention, a non-fermented tea beverage or a semi-fermented tea beverage is provided...
|
|
WO/2019/133416A1 |
A beverage product includes a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including tea flavor, hops flavor, and water. The beverage product further includes a container holding the mixture, ...
|
|
WO/2019/131997A1 |
The present invention addresses the problem of providing a feature for minimizing a decrease in flavor qualities of a packaged drink over time. The present invention provides a packaged drink in which two or more types of drink compositi...
|
|
WO/2019/129776A1 |
The invention comprises a method for transforming an organic substrate. The method comprises a step consisting in positioning the organic substrate (1) in a reactor (2), at least part of which has the ability to exchange certain identifi...
|
|
WO/2019/119795A1 |
Provided are a method for synchronously preparing tea ground anti-fatigue peptide and tea essence, the prepared tea ground anti-fatigue peptide and tea essence and an application thereof. In the method, tea leaves are extruded to wall br...
|
|
WO/2019/120890A1 |
The present invention relates to a process of preparation of a liquid tea product comprising the steps of: (a) incubating fresh tea leaf at a temperature in the range 4°C to 60°C under anaerobic conditions for a period of 4 to 36 hours...
|
|
WO/2019/115211A1 |
The present invention relates to a process for producing a tea product comprising the steps of: (a) incubating fresh tea leaf under anaerobic conditions at a temperature of 4°C to 60°C for a period of 4 to 36 hours; (b) subjecting the ...
|
|
WO/2019/115280A1 |
The invention relates to a method of producing a plant- based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to...
|
|
WO/2019/109130A1 |
The present invention relates to a method for determining a characteristic of a mass of particulate plant material, the method comprising the step of determining the density of a mass of particulate plant material wherein preferably the ...
|
|
WO/2019/112083A1 |
The present invention relates to coffee beads and a method for manufacturing the same, wherein, instead of conventional coffee extraction schemes which are directed toward extraction and drinking and thus are monotonous, and which result...
|
|
WO/2019/105908A1 |
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid ...
|
|
WO/2019/106392A1 |
The invention relates to apparatus and a method for the improving the extraction of one or more components from a plant material when adding a liquid to the plant material which is either hot, cold or mid- temperature so as to cause the ...
|
|
WO/2019/106446A1 |
A device and related degassing method for granular or powder material and the use of a blower element (6), wherein a containment chamber (2) of the granular or powder material and of a gas produced by said material is provided, means (5)...
|
|
WO/2019/106413A1 |
The invention relates to a method for forming and packaging ground green (unroasted) and roasted coffee of various types and varieties, varying in degree of heat processing and grinding (fineness), as well as blends thereof. The aim of t...
|
|
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 ...
|
|
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 ...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
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.
|
|
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.
|
