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Matches 1 - 50 out of 11,342

Document Document Title
WO/2022/167608A1
The invention relates to a method for preparing a composition, referred to as base composition, preferably a food composition, the method comprising: - providing ground roasted coffee and a fat; - mixing the fat and the ground matter to ...  
WO/2022/160002A1
The present disclosure broadly relates to processes for preparing iron and ferro-alloys using coffee as a source of carbon.  
WO/2022/162643A1
The present disclosure relates to an herbal tea composition comprising a combination of at least nine bamboo tree leaves. The said bamboo tea blend is a natural hydrant and has high ratio of elements like copper, zinc, potassium, calcium...  
WO/2022/159311A1
A method of buffering coco material includes cleaning a quantity of untreated coco material to result in cleaned coco material, applying buffered water to the cleaned coco material to produce treated coco material, aging the treated coco...  
WO/2022/144237A1
The invention provides a process of roasting whole coffee beans comprising a roasting stage starting at a temperature of the beans of around 80°C, characterised in that the process comprises the step of heating said whole coffee beans s...  
WO/2022/144241A1
The invention provides a beverage composition comprising an ingredient selected from the group comprising green tea leaves, mint leaves, black tea leaves and lemon balm leaves, wherein the ingredient has a particle size D10 of between 25...  
WO/2022/144238A1
The invention provides a process of roasting whole coffee beans comprising a roasting stage starting at a temperature of the beans of around 200°C, characterised in that the process comprises the step of heating said whole coffee beans ...  
WO/2022/144149A1
The invention concerns a method to check a roasting system (10), said system comprising : - at least one roasting apparatus (2), - at least one smoke treating unit (3), said smoke treating unit comprising at least one removable filtering...  
WO/2022/145482A1
Provided is an oral composition comprising: (a) a high-sweetness sweetener in an amount equivalent to sweetness intensity X1; (b) sodium in an amount of at most 60 mg/100 mL; and (c) a phospholipid below a taste recognition threshold, wh...  
WO/2022/144613A1
A Cold Brew Tea Method of Producing Kombucha A cold brew tea method of producing kombucha. The method comprise a method of making a tea-based fermented drink, comprising steps of preparing the tea leaves picked from Camellia Sinesis plan...  
WO/2022/135893A1
The invention concerns a method to check a roasting system (10), said system comprising : a roasting apparatus (2), said apparatus producing smoke, and - a smoke treating unit (3) configured to treat the flow of smoke produced by the roa...  
WO/2022/135894A1
The invention concerns a method to check a roasting system (10), said system comprising : - a roasting apparatus (2), said apparatus producing smoke, and - a smoke treating unit (3) configured to treat the flow of smoke produced by the r...  
WO/2022/128193A1
The present invention relates to a tea composition. In particular, the present invention relates to a zinc fortified tea composition. Accordingly, the present invention provides a tea composition comprising; a) a micronized zinc compound...  
WO/2022/131953A1
The utility model relates to the tea industry and is intended for use in the extraction, glazing and enrichment of a tea blend with mineral biological additives. An apparatus for glazing tea leaves (granules) and medicinal plant leaves w...  
WO/2022/128174A1
The present invention relates to a tea composition. In particular, the present invention relates to an iron fortified tea composition. Accordingly, the present invention provides a tea composition comprising; a) a micronized iron compoun...  
WO/2022/128581A1
The invention concerns a method method to roast coffee beans in a roasting system (10), said system comprising : - a roasting apparatus (2), and - a smoke treating unit (3) configured to treat the smoke produced by the roasting apparatus...  
WO/2022/128580A1
The invention concerns a method to roast coffee beans in a roasting system, said system comprising : - a roasting apparatus (1), and - a smoke treating unit (2) configured to treat the smoke produced by the roasting apparatus, said smoke...  
WO/2022/132708A1
Camellia Sinensis wine composition and processes of preparation thereof are described. The present disclosure provides a blend of Camellia Sinensis (Tea) (dried Camellia Sinensis, which includes, black tea, green tea, white tea, oolong t...  
WO/2022/132203A1
Some implementations of the described methods relate to a process for frying coffee beans (and/or another food product) in a fry medium (such as cooking oil) and then centrifuging the coffee beans (and/or other food product) to remove a ...  
WO/2022/122714A1
The present invention provides a method of reducing acrylamide in an aqueous coffee extract, the method comprising: contacting an acrylamide-containing aqueous coffee extract with spent coffee grounds at a temperature of 70 to 120˚C for...  
WO/2022/124284A1
The purpose of the present invention is to provide: a container-packed aspalathin-containing beverage having excellent storage stability of aspalathin; a method for producing the same; and a method for improving the storage stability of ...  
WO/2022/123443A1
The present application relates to elements and machines for the selective processing of fruits or grains. In particular, the present invention relates to an apron having channels wherein elastic inserts are attached, these having a C-sh...  
WO/2022/122716A1
The present invention provides a method of obtaining an instant coffee product, the method comprising: performing a first aqueous extraction by contacting roast and ground coffee beans with a soft water at a temperature of up to 140ºC t...  
WO/2022/118075A1
The present invention relates to a novel strain of Acetobacter malorum, compositions comprising said strain and to methods for the preparation of such compositions.  
WO/2022/117833A1
The present invention relates generally to the field of ingredients used in food. In particular, the present invention relates to coffee flowers. The present invention proposes to use coffee flowers in a dried form as food ingredient. Th...  
WO/2022/118076A1
A process for the preparation of a fermented beverage comprising :a) providing a mixture comprising: i) aqueous vegetal base, ii) yeast, and iii) bacteria; and b) fermenting the mixture to provide a fermented beverage having a pH of 5 or...  
WO/2022/114989A2  
WO/2022/113120A1
The present disclosure relates to a method of extracting phytochemicals from coffee pulp waste includes, obtaining a coffee waste generated during a production of parchment of coffee, pre-processing the liquid coffee pulp waste obtained ...  
WO/2022/112665A1
The present invention relates to a method for cooking, dehydrating and/or candying food in a cooking liquid comprising at least 50% glycerol, heated to a temperature of between 40°C and 171°C. It also relates to a food that has been su...  
WO/2022/108187A1
A coffee manufacturing method of the present disclosure comprises a green bean sealing step of putting green beans into a container and sealing the container; a green bean steaming step of putting the green bean-containing container into...  
WO/2022/103860A1
Described is a method to infuse green coffee beans with cannabidiols (CBD) or cannabidiol derivatives, by opening the pores of the bean and allowing CBD to penetrate the pores. This allows those in the coffee industry to develop a roaste...  
WO/2022/100360A1
A process of forming a treated clay composition, a process of decaffeination, and a treated clay composition are disclosed. The process of forming the treated clay composition includes providing a first solution of caffeine molecules and...  
WO/2022/097687A1
There has been demand for the development of a novel method that can increase the sweetness of sweetener-containing beverages. The present invention provides a beverage that: contains a high intensity sweetener (a) in an amount correspon...  
WO/2022/096438A1
The present invention relates to a packaged liquid non-alcoholic beverage comprising a protein wherein the package is flexible, allowing the beverage composition to be broken up in the package by hand after freezing. A further aspect of ...  
WO/2022/094472A1
An herbal tea product is provided to provide relief from lung and breathing conditions such as asthma. The herbal tea product may include oregano, peppermint, OSH A root, lungwort, eucalyptus, plantain leaf, chaparral, elecampane, lobeli...  
WO/2022/093627A1
A method of preparing an extract can include loading extraction material into an extraction cell or a capsule extraction cell having a first portion and a second portion with ground coffee having a particle size between 200 µm to 400 µ...  
WO/2022/084258A1
The invention concerns a method to roast coffee beans in a roasting system (10), said system comprising : - a roasting apparatus (2), and - a smoke treating unit (3) configured to treat the smoke produced by the roasting apparatus, said ...  
WO/2022/082487A1
Disclosed is an anti-aging composite nutrient containing coenzymes and bioactive hydrogen. The nutrient contains bioactive hydrogen, coenzyme I, coenzyme II and adenosine triphosphate; the concentration of the biological hydrogen element...  
WO/2022/080508A1
The present invention relates to a fermented infusion of a tea leaf, and in particular to beverages comprising the fermented infusion. One aspect of the present invention provides a fermented infusion of a tea leaf, wherein the fermented...  
WO/2022/080085A1
The present invention addresses the problem of providing a green tea beverage in which off-flavor derived from 2-methoxy-4-vinylphenol is masked. According to the present invention, off-flavor of a green tea beverage is masked by the p...  
WO/2022/080507A1
The present invention relates to fermented infusions, in particular infusions of material from a plant of the Ilex and/or Paullinia genus. One aspect of the present invention provides a fermented infusion of a plant material. The ferment...  
WO/2022/082110A1
A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot ...  
WO/2022/078896A1
The invention relates to a capsule for preparing a beverage, in particular a hot beverage, consisting of a pressed product made of a material, selected from the group consisting of instant coffee, instant tea, soluble coffee substitute e...  
WO/2022/080509A1
The present invention relates to a fermented combination of a plant material and a stevia leaf, and in particular to beverages comprising the fermented combination. One aspect of the present invention provides a fermented combination of ...  
WO/2022/073653A1
The present invention relates to a tea composition. In particular, the present invention relates to a zinc fortified tea composition. Accordingly, the present invention provides a tea composition comprising; a) a zinc compound; b) a firs...  
WO/2022/072456A1
The present disclosure is directed to cannabinoids infused coffee beans, raw nuts, and raw seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in whi...  
WO/2022/070919A1
Provided is a technique for preventing a plant body such as powdered green tea from losing the green color thereof. A slurry that contains a chlorophyl-containing plant body is flowed into a copper pipe, the plant body being a fluid in...  
WO/2022/066936A1
The invention relates to beverages including an active emulsion and a blank emulsion, wherein the blank emulsion is used as a sacrificial agent to retain the active emulsion's potency within an infused beverage.  
WO/2022/063443A1
The present invention relates a composition for use as a prebiotic, the composition comprising black leaf tea particles wherein the black leaf tea particles have a particle size of less than 250 µm.  
WO/2022/058070A1
The present invention relates to a composition comprising 15 to 35 wt% glycerol; and a caffeine source containing 0.01 to 10 wt% caffeine or a precursor thereof; with respect to the total weight of the composition, respectively; and a po...  

Matches 1 - 50 out of 11,342