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Matches 1 - 50 out of 13,734

Document Document Title
WO/2018/007690A1
An arrangement (100) for producing personalized coffee comprises a data gathering device (102) for gathering user related data for producing said personalized coffee. The arrangement also comprises plurality a roasting systems (101A-101C...  
WO/2018/003661A1
In this device 1 for discharging coffee, a coffee supply path 24 for supplying liquid coffee and a gas supply path 22 for supplying a nitrogen-containing gas for creating foam, are connected to a discharge path 23 via a merging section 2...  
WO/2018/003956A1
The purpose of the invention is to provide a packaged tea beverage that contains a high concentration of inulin and in which unwanted flavor specific to inulin is suppressed. In this beverage, the respective contents of inulin, non-polym...  
WO/2017/219814A1
A milk tea beverage containing Jinjunmei tea and a preparation method therefor. The ingredients of the beverage comprise, by parts by weight of the raw materials: original tea of Jinjunmei tea or instant tea of Jinjunmei tea, the origina...  
WO/2017/221263A1
The present invention provides a method of processing to enhance the stability and increase the shelf life of made tea. After procuring the tea from tea gardens and tea estates with the defined characteristic parameters the tea is stored...  
WO/2017/222078A1
The present invention relates to a composition for browning inhibition, which contains a compound represented by general formula (1). (In the formula, each of R21, R22, R23, R24, R26 and R27 independently represents a hydrogen atom or a ...  
WO/2017/215644A1
A dark tea capsule, comprising: a side wall, a first end thereof having a first opening and a second end thereof having a second opening, the first end and the second end being two ends on the side wall which are located at opposite posi...  
WO/2017/211984A1
The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate con...  
WO/2017/211670A1
The present invention relates to a process of encapsulation and more particularly a process of encapsulation of a flavour component for liquid beverage products. According to the present invention there is provided a process for encapsul...  
WO/2017/210815A1
Provided are a yeast strain (Arxula adeninivorans, TMCC 70007 CGMCC No. 8683) capable of producing highly active polyphenol oxidase and a Lactobacillus pentosus capable of producing γ-aminobutyric acid (TMCC 70009 CGMCC No. 8685). The i...  
WO/2017/214062A1
The brewing system disclosed herein includes pre-heating a beverage medium in a beverage cartridge. The pre-heating may be performed using air, liquid, and/or vapor and may be performed using heated conduits and/or devices within the bre...  
WO/2017/211987A1
The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.  
WO/2017/206339A1
A new sunlight simulating tea leaf drying room, comprising a drying chamber, the ceiling of the drying chamber having at least one red light, at least one orange light, at least one yellow light, at least one green light, at least one bl...  
WO/2017/209022A1
Provided is a composition having an excellent flavor, in which unpleasant bitterness caused by caffeine is suppressed, without reducing or removing caffeine in the composition. The caffeine content and the cycloalanylalanine content of t...  
WO/2017/206146A1
Provided are a Candida blankii strain and an application thereof, and a method for processing Pu'er tea. The Candida blankii strain has a collection number of CGMCC No. 8682. The strain can be used to process Pu'er tea. The method for pr...  
WO/2017/207788A1
The invention relates to the use of a thermostable peptidase, obtained from a thermophilic bacterium, for the prevention and/or reduction of acrylamide formation during a food product preparation process involving at least one heat treat...  
WO/2017/201420A1
Caffeine-adsorbing materials, caffeine-adsorbing systems, and decaffeination system suitable for removing caffeine from a solution; methods for removing caffeine from a solution; and methods of making the caffeine-adsorbing materials are...  
WO/2017/195835A1
One purpose of the invention is to provide a technique for modifying polyphenols to suppress the occurrence of precipitation and turbidity in water without separate addition of food additives or conducting enzyme treatment. Modified poly...  
WO/2017/192016A1
The present invention relates to a method for processing coffee cherries using deep seawater and microorganisms. The method processes coffee cherries by using microorganisms and deep seawater, such that the amount of defective coffee che...  
WO/2017/192021A1
The present invention relates to a health functional food for inhibiting a rise of blood glucose containing coffee and tagatose.  
WO/2017/188903A1
The invention relates to an instant liquid pure coffee composition to be used in the food sector comprising liquid espresso extract, natural food gel, and aroma varieties, and to the method of production of said composition.  
WO/2017/186876A1
The present invention provides a method for the manufacture of a freeze-dried coffee powder, the method comprising: providing a coffee extract having from 40wt% to 55wt% solids; adding gas to the coffee extract in an amount of from 1NL/k...  
WO/2017/186443A1
A process for making an infusible Camellia sinensis plant material composition comprising at least 500 µg/g of anthocyanins on a dry weight basis, the process involving the steps of: a) obtaining a source of Camellia sinensis plant mate...  
WO/2017/179348A1
[Problem] To provide a low-cost electrode material which is used to improve a beverage such as an alcoholic beverage by an electrolysis process, is easy to handle, and can be used in a sanitary manner due to a high frequency of replaceme...  
WO/2017/179850A1
The present invention relates to a method for preparing powder-type blue juice tea containing a green tea powder fortified with GABA and theanine ingredients, and relates to a method for preparing powder-type blue juice tea containing gr...  
WO/2017/179849A1
The present invention relates to a method for preparing a low caffeine green tea of which the caffeine has been reduced, and the development of a method for preparing a low caffeine green tea, the method minimizing the loss of catechin, ...  
WO/2017/175451A1
A beverage production apparatus (1) that produces a beverage from tea leaves and hot water is provided with: a crushing mortar part (300) that generates powdered tea by crushing tea leaves; a hot water supply part (700) that supplies hot...  
WO/2017/177107A1
A method for the intermediate processing of coffee beans, utilizing natural thermal mineral spring water, where in the beans have reached a parchment stage of production. The coffee beans with the mucilage layer are delivered to a restin...  
WO/2017/171062A1
The problem addressed by the present invention is to provide a packaged tea beverage containing high-concentration inulin in which the characteristic flavor of inulin is suppressed. The content of inulin, catechin, and tea polymerized po...  
WO/2017/170989A1
A tea-polymerized polyphenol-containing beverage, and production method thereof, is provided in which the bitter taste of the tea-polymerized polyphenol is reduced while the favorable tea-like flavor is maintained. The content of tea-pol...  
WO/2017/170990A1
The purpose of the present invention is to provide a beverage, and production method thereof, in which the aftertaste caused by rebaudioside D (RebD) and rebaudioside M (RebM) is improved. The content (A) of catechins in the beverage is ...  
WO/2017/171553A1
The present invention relates to the preparation of granules and popped granules comprising functional substances, or active substances, and a carbohydrate carrier material, or matrix material, to the use of such granules, and the granul...  
WO/2017/171849A1
A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a m...  
WO/2017/170987A1
A catechin-containing beverage, and production method thereof, is provided in which the bitter taste of the catechins is reduced while the favorable tea-like flavor is maintained. The content of catechins in the beverage is adjusted to w...  
WO/2017/171740A1
Methods and apparatus for dynamic cold brew of flavor materials such as tea and coffee in which the flavor materials exposed for a short time to turbulent flow water.  
WO/2017/170998A1
The purpose of the present invention is to provide a beverage in which the aftertaste caused by rebaudioside D (RebD) and rebaudioside M (RebM) is improved. The content (A) of tea-polymerized polyphenols in the beverage is adjusted to wi...  
WO/2017/169652A1
The method for producing polyphenols according to one embodiment of the present invention comprises a step for mixing used tea leaves with water to generate a liquid mixture. The liquid mixture is heated. From the heated liquid mixture, ...  
WO/2017/163086A1
A system for grinding, brewing and dispensing coffee comprises (a) a coffee cartridge (10, 100) containing unground coffee beans (108), said cartridge (10, 100) having walls defining a chamber (18) in which the beans (108) are confined, ...  
WO/2017/164177A1
The objective of the present invention is to provide a tea leaf powder in which the liquid extracted from the tea leaf powder has a good color. Namely, the present invention provides a tea leaf powder in which the 50% particle diameter m...  
WO/2017/161924A1
An equal-diameter trommel apparatus and method for fresh tea leaf grading. A trommel (7) of the equal-diameter trommel apparatus for fresh tea leaf grading is installed at an incline, wherein various segments of the trommel (7) have the ...  
WO/2017/157898A1
Cosmetic composition, with no added aqueous phase and comprising a tea infusion to replace the aqueous phase, combined with at least a composition component for personal care.  
WO/2017/151598A1
The present invention relates to methods for improving muscle performance wherein a subject is administered an efficacious dose of a mixture of water soluble extracts of green and black tea. The invention also relates to a method of incr...  
WO/2017/146975A1
A useful substance is extracted from botanical feedstock by mechanically compressing the feedstock and pumping a solvent through the compressed feedstock at high pressure while applying compressive mechanical force against the feedstock....  
WO/2017/147524A1
A server has a processor a memory connected to the processor. The memory stores instructions executed by the processor to maintain a recipe database including a genus characterization of an infusible material and species of infusible mat...  
WO/2017/141064A1
The present invention pertains to a process for the high-efficiency hydration of gut flora in the colon (large intestine). In the course of the process, an arbitrary mass of homogenous, compact, rubbery prepared kombucha fungal culture i...  
WO/2017/132720A1
A method for producing a grinder cleaner for cleaning food residue from a food processing grinder is disclosed. The method includes processing green coffee beans to form depleted coffee beans, wherein the depleted coffee beans have enhan...  
WO/2017/134309A1
The invention relates to an apparatus (1) for drying and/or roasting beans for foodstuff, such as cocoa beans, or parts of beans, such as cocoa nibs, comprising a frame, a drum (2) for receiving the beans or parts of beans rotatably moun...  
WO/2017/131222A1
[Problem] To provide a method for quickly removing, fermenting, and separating the pericarp, the sarcocarp, and the like of coffee berries. [Solution] A method for producing a product of high-pressure treatment of coffee berries characte...  
WO/2017/125623A1
The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water, sugar, coffee, stabiliser and acidity regulator. A cocoa-based ingredient can be added. For e...  
WO/2017/101593A1
A mulberry leaf herbal tea for clearing heat and expelling dampness and a preparation method therefor, consisting of components in the following parts by weight: 30-50 parts of mulberry leaf, 5-15 parts of Prunella vulgaris, 3-10 parts o...  

Matches 1 - 50 out of 13,734