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Patent Searching and Data


Matches 301 - 350 out of 11,784

Document Document Title
WO/2021/212048A1
The present invention relates, at least in part, to compounds and compositions that can be used to mask, block, or reduce the bitter taste present in various orally consumable products. The present invention also relates to methods of us...  
WO/2021/205488A1
Method to produce food products that provides to subject to washing a food raw material containing caffeine and already subjected to roasting in order to obtain a food product with reduced caffeine content and a flavored beverage.  
WO/2021/205747A1
The present invention addresses the problem of developing a technique for producing a tea extract whereof the flavor does not deteriorate readily, even with the passage of time. This tea extract production method comprises: (a) the ste...  
WO/2021/205764A1
The purpose of the present invention is to provide a fragrance-imparting raw material which has a green laver scent and for which it is perceived that said scent persists. Dimethylsulfide and β-ionone are incorporated into a tea-fragr...  
WO/2021/201712A1
A coffee composition for preparing a portion of a beverage is proposed, comprising instant coffee and ground roasted natural coffee which are placed into a common, hermetically sealed portion pack 1, wherein the instant coffee is separat...  
WO/2021/202430A1
Novel natural flavoring compounds that are compatible with live kombucha microorganisms during fermentation and storage. The unexpected discovery of a number of desirable flavors is disclosed. In a preferred embodiment, it was found that...  
WO/2021/201830A1
The use of bacteria-based binders to bind and strengthen 3D printed compositions; bio-plastic 3D printing materials comprised of combinations of particles of organic substrates such as coffee, pistachio shells and coconut shells, as well...  
WO/2021/191910A1
It is the object of the present invention to present a coffee roaster, comprising: a resonant cavity, a heating unit, comprising: (i) at least one microwave oscillator and (ii) at least one beam-steerer, a sensing unit; and a control uni...  
WO/2021/187405A1
Provided is a Matcha flavor imparting agent which is capable of enhancing the flavor of Matcha without increasing the usage of Matcha. Also provided is a Matcha-containing green tea beverage in which the flavor of Matcha is enhanced. A...  
WO/2021/182940A1
The invention relates to the food industry. The present technical solution for producing bagged tea with sugar provides a novel opportunity to satisfy consumer demand. The essence of this innovative solution lies in a user-friendly end p...  
WO/2021/180381A1
The invention relates to a powdery composition for producing a solution for oral application, the composition containing, per 100 g, 1 g to 85 g of at least one monosaccharide, 0.18 g to 0.70 g of at least one steviol glycoside, 1.5 to 1...  
WO/2021/180584A1
The present invention relates to a soluble beverage powder comprising dried coffee extract particles having two essentially flat surfaces and a uniform thickness. A further aspect of the invention is a process for making a freeze-dried s...  
WO/2021/170616A1
The present invention relates to the field of delivery systems. More particularly, the invention pertains to a flavored composition. Process for preparing a flavored composition is also an object of the invention. Consumer products compr...  
WO/2021/173435A1
Described herein is a beverage preparation ingredient for cold-brewing, the beverage preparation ingredient comprising a blend of a water-insoluble drink powder and a water-soluble drink powder.  
WO/2021/169183A1
Disclosed is a coffee bean roasting apparatus. The coffee bean roasting apparatus comprises a roasting bin (2) for accommodating coffee beans (6), a hot air supply device (3) for supplying heat and air to the roasting bin, and a collecti...  
WO/2021/170619A1
The present invention relates to the field of delivery systems. More particularly, the invention pertains to a process for the preparation of a flavoured composition. The process of the invention provides an advantageous sustainable alte...  
WO/2021/168913A1
Fat-reducing food, comprising very-low calorie food and calorie-restricting balanced food. The calorie of the very-low calorie food is 400-800 kilocalories, and the very-low calorie food comprises any one of a food set meal A, a food set...  
WO/2021/167035A1
The present invention aims to produce a coffee or tea extraction solvent. Provided is a mineral-containing composition characterized by including potassium ions at the highest concentration among the mineral ions present in the mineral...  
WO/2021/165328A1
The present invention relates to a composition for forming a beverage, the composition comprising a mixture of powder ingredients, the ingredients comprising: i) soluble coffee; ii) a non-protein creamer; and iii) a plant-based powder se...  
WO/2021/166982A1
The matcha powder composition production method according to the present invention is characterized by homogenizing a mixture containing matcha powder, protein, edible oil, and water, and converting the mixture into a powder. Said mixtur...  
WO/2021/167024A1
The present invention is added to water, a food, a beverage or the like to improve the flavor and function thereof. Provided is a liquid mineral concentrate composition characterized in that the potassium ion is present at the highest ...  
WO/2021/165427A1
The present invention relates to a powdered beverage composition comprising a hydrophobic powder and a crystalline powder, wherein the hydrophobic powder and crystalline powder are present in a mass ratio of between 75:25 and 99:1; the h...  
WO/2021/167026A1
The present invention is added to water or a beverage to improve the flavor thereof. Provided is a mineral-containing composition characterized in that the potassium ion is present at the highest concentration among metal ions present ...  
WO/2021/167602A1
A system and method for extraction is provided. The method includes filling a chamber of a vessel at least partially with at least one liquid ingredient. The method also includes diffusing at least one displacement material having a high...  
WO/2021/162587A1
The invention relates to the food industry, more particularly to tea production, and concerns rosebay willowherb tea having increased biological value. The invention is directed to the development of a new tea product made from rosebay w...  
WO/2021/152028A1
Suggested is a broad variety of triterpene glycosides extracted from Momoridica grosvenori as sweeteners and sweetness enhancers.  
WO/2021/151685A1
The invention relates to a method for producing decaffeinated raw coffee beans, decaffeinated roasted coffee beans or preparations produced therefrom, wherein a method step comprises PEF (pulsed electric field) treatment of (optionally p...  
WO/2021/155187A1
A cold brew coffee brewing system to prepare cold brew coffee by extraction of coffee grounds with brew water in a single-past, non-immersion extraction operation uses a tower unit with first and second receiving locations to receive a p...  
WO/2021/152064A1
1. Suggested is the use of compounds according to Formula (I) and/or Formula (II) as sweetener and/or sweetness enhancer and/or masking agent for the unpleasant taste of another sweetener.  
WO/2021/151988A1
Suggested is the use of at least one, preferably two, three, four or more compounds according to Formula (I) wherein R1 = H or OH R2 = H or Apiose R3 = H or Rhamnose as sweetener and/or sweetness enhancer and/or masking agent for the unp...  
WO/2021/148970A1
A solid beverage composition has disintegration properties such that the composition is readily soluble or dispersible in hot water or hot milk to produce a beverage. This is achieved by compressing a powdered extract of an edible materi...  
WO/2021/148508A1
The invention relates inter alia to the field of the production of staple foodstuffs and luxury food items, for example coffee products and coffee substitute products. According to the invention, enzymes are made available which are capa...  
WO/2021/148509A1
The invention relates to, inter alia, the area of producing food and luxury products, for example coffee and coffee substitute products. Enzymes are provided which are capable of decomposing acrylamide – preferably even at temperatures...  
WO/2021/144368A1
The invention concerns a method to determine the roasting recipe Rblend for roasting a customised blend of coffee beans CA, CB, … introduced in a chamber of a roasting apparatus, said recipe Rblend providing the temperature T@t1, T@t2,...  
WO/2021/146533A1
In hot beverage cannabis related products, such as single use coffee systems as well as other coffee systems, the cannabinoids are not being infused into the beverages, such as coffee, during the brewing process. To solve this problem, a...  
WO/2021/144620A1
The invention generally relates to process and system of producing dry aroma vapours from wet aroma vapours that comprises condensing the wet aroma vapours to obtain a first liquid stream and bringing (104) the first liquid stream in con...  
WO/2021/141331A1
The present invention provides an engineered carbon formed by carbonizing green coffee beans, coffee beans, and a combination thereof, and a method for preparing same. The engineered carbon may comprise essential nutrients required for h...  
WO/2021/136410A1
A natural product pulse pressure cold extraction method, comprising: dissolving a plant-derived substance rich in natural product in water while crushing said plant-derived substance or keeping same in the original shape, to obtain a pla...  
WO/2021/136838A1
The invention concerns a method to select the smoke treating unit (3) of a system (1) of a roasting apparatus (2) and an associated smoke treating unit when said system is used in a room (10), said method comprising : - receiving room da...  
WO/2021/130553A1
A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity o...  
WO/2021/132439A1
The purpose of the present invention is to provide technology for enhancing the deep richness of flavor in a green tea beverage. It is possible to enhance the deep richness of flavor in a green tea beverage by including caffeic acid or...  
WO/2021/132442A1
The purpose of the present invention is to provide a green tea beverage having enhanced high-quality bitterness. The present invention provides a green tea beverage containing 0.01-0.8 mg/100 mL of fagomine.  
WO/2021/132441A1
The purpose of the present invention is to provide a green tea beverage in which off-flavor, which is 2-methoxy-4-vinylphenol aroma, is masked. The off-flavor of a packaged green tea beverage is masked by adding 0.8 to 24 ppb of safran...  
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...  

Matches 301 - 350 out of 11,784