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WO/2023/034928A1 |
The present disclosure presents compositions and methods for improving cognitive function and/or alertness of a human. In one embodiment, a method comprises: administering to the human in need of an improved condition an edible compositi...
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WO/2023/033105A1 |
Provided is a novel method enabling production of a beverage with a rich taste effectively added without a need for a cumbersome step or a special device. L-ergothioneine of 0.3 - 440 ppm heated under conditions in ranges satisfying a fo...
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WO/2023/027498A1 |
The present invention relates to a method for separate drip, a food composition prepared by the method, and a separate drip coffee omakase providing the separate drip and the food composition and, more particularly, to a method for separ...
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WO/2023/026042A1 |
A brewing apparatus and method of use thereof is disclosed. The apparatus includes removeable lower and fixed upper parts of a vertically aligned two-part vessel are brought together to seal the vessel from atmosphere. The required amoun...
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WO/2023/028616A1 |
Coffee-like beverage compositions and methods of forming and using them that include an unfermented plant-based mixture combined with a fermented substrate and optionally one or more flavor additives.
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WO/2023/024204A1 |
A method for making milk tea. The method comprises the following steps: placing water and tea leaves in a container; and controlling the temperature and stirring speed in the container, such that the tea leaves are brewed in the water an...
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WO/2023/020949A1 |
The present invention relates to the field of delivery systems. More particularly, the invention pertains to a sweetened composition. A process for preparing the sweetened composition is also an object of the invention. Consumer products...
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WO/2023/017767A1 |
The purpose of the present invention is to provide an oral composition which contains a mulberry leaf extract but yet which is easy to take because the unpleasant flavor derived from the mulberry leaf extract is suppressed. The present i...
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WO/2023/017147A1 |
The invention relates inter alia to the field of the production of foods and stimulants, more particularly coffee products and coffee substitute products having a reduced acrylamide content. The invention provides a method for removing a...
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WO/2023/014698A1 |
A bean roasting system includes a roasting subsystem, a cooling subsystem, an air exit subsystem that is fluidically coupled to the cooling subsystem, and a controller. The cooling subsystem includes an outer housing containing a holding...
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WO/2023/013686A1 |
Provided are: a novel coffee extract suitable for producing coffee beverages to be packed in a container; and a method for producing said coffee extract. This coffee extract contains pyrazines and phenols. When gas-chromatographic measur...
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WO/2023/013555A1 |
The purpose of the present invention is to provide a coffee bean extract that contains an extract of coffee beans of Liberica species and has an improved flavor with reduced stuffy odor, a method for producing the same, etc. The present ...
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WO/2023/013578A1 |
The present invention provides an instant beverage kit that is for preparing a beverage through mixing with a liquid, and that comprises an effervescent creaming powder and a concentrated beverage liquid. Also provided by the present inv...
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WO/2023/008455A1 |
The purpose of the present invention is to provide: an agent for suppressing epimerization of a non-polymerized catechin; a container-filling beverage containing an epimeric non-polymerized catechin, the container-filling beverage being ...
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WO/2023/000973A1 |
A black tea and a preparation method therefor. The black tea comprises the following raw materials in parts by mass: 2-3 parts of Glycyrrhizae radix et rhizoma, 2-4 parts of Tamarind gum, 1-3 parts of leaf of Rosa roxburghii, 2-4 parts o...
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WO/2023/004029A1 |
The disclosure relates to a beverage additive that contains a complexing agent, a thickening agent, and a preservative and methods of using the beverage additive to prevent teeth staining.
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WO/2023/285267A1 |
The present invention relates to designed water for brewing of coffee. Specifically the designed water of the invention can be used to prepare good-tasting coffee.
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WO/2023/284077A1 |
A substitutional tea of dried Morinda citrifolia, wherein the raw materials comprise dried Morinda citrifolia, a flavoring ingredient and an additive, the flavoring ingredient is one of or a mixture of more than one, in any ratio, of sha...
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WO/2023/283197A1 |
A roasting system is provided in a form factor of a countertop roasting device including a blower and a roasting assembly in fluid communication with the blower. The roasting assembly receives air from the blower with a heating element o...
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WO/2023/280161A1 |
A method of brewing Japanese iced coffee using a single-cup beverage dispenser (100), comprising: dispensing heated water onto coffee powder in a brewing chamber (202) of a brewing module (200); making brewed coffee flow from the brewing...
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WO/2023/282025A1 |
The present invention addresses the problem of providing a novel technique for producing modified coffee. The solution to this problem is using a method for producing modified coffee, wherein: an application step is included in which a c...
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WO/2023/282624A1 |
The present invention relates to a composition for preventing or ameliorating obesity comprising an Adenocaulon himalaicum extract or neochlorogenic acid as an active ingredient. The composition comprising an Adenocaulon himalaicum extra...
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WO/2023/277688A1 |
Indicator device for indicating a concentration of a beverage prepared by extracting at least one compound from a beverage preparation material, such as an infusion or steeping process for the preparation of tea or the like, wherein the ...
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WO/2023/272679A1 |
A preparation method for a lemon myrtle leaf tea bag, comprising the following steps: cleaning raw tea leaves and raw lemon myrtle leaves; drying the cleaned raw tea leaves and raw lemon myrtle leaves; dehydrating the raw tea leaves and ...
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WO/2023/275057A1 |
The present invention relates process for producing a tea product with enhanced sensorials. Accordingly, the present invention disclosed a process for producing a tea product comprising the steps of: i) providing a leaf tea product with ...
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WO/2022/272096A1 |
The present disclosure relates to edible compositions, and more specifically, edible bioreactors comprising an edible membrane wherein the membrane is a bioreactor vessel, the membrane encapsulates a bioreactor vessel or a composition co...
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WO/2022/268577A1 |
The present invention relates to a coffee powder for providing a coffee beverage with crema. Further aspects of the invention are the use of a coffee powder to prepare a beverage; a beverage powder mixture and a method for the manufactur...
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WO/2022/268898A1 |
The invention relates to a process for preparing a melanoidin product, the process comprising: a) an extraction step in which coffee grounds are treated with an extraction agent with a pH value greater than 7 to extract a melanoidin-cont...
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WO/2022/261744A1 |
Kombucha tea faces many challenges concerning its use for its health benefits, such as standardization, as well as the determination of a specific dosage form appropriate to the intended use. Kombucha tea, as a fermented, alcohol-contain...
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WO/2022/263470A1 |
The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40wt% to 55wt% solids; (b) high-shear mixing the coffee extract in a rotor/s...
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WO/2022/266041A1 |
Application of KBC as a unique form of and source of nano-crystalline cellulose having viability for use in place of or in conjunction with alternative fiber additives, such as for paper products and reinforced paper composites.
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WO/2022/266441A1 |
The present disclosure relates to colloids comprising caffeine-tannic acid complexes which slow the release of the caffeine. Also described are methods of preparing the colloids and beverages comprising caffeine-tannic acid complexes.
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WO/2022/266179A1 |
A tea solid composition comprising a mixture of finely ground tea, a binding agent and water, wherein the mixture forms a tea solid composition in response to heating and subsequent cooling in a mold. The tea solid composition may furthe...
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WO/2022/258378A1 |
The present invention relates to a process for roasting coffee, in particular to roasting unroasted coffee beans in the presence of superheated steam followed by roasting without steam. Further aspects of the invention are a roast coffee...
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WO/2022/261680A1 |
Disclosed is a portable cold brewer with drinkware for brewing a brewed effluent from a filter bag containing an organic material. The portable cold brewer with drinkware comprises a brewing section, a mid-section, and a lid. The brewing...
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WO/2022/253796A1 |
The invention relates to a method of making a plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant p...
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WO/2022/255282A1 |
The present invention provides: a dynamic visual acuity-enhancing composition comprising eugenol as an active ingredient; a composition for suppressing reductions in dynamic visual acuity in the elderly, said composition comprising, as a...
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WO/2022/254449A1 |
The present disclosure discloses a composition comprising a beverage having a weight percentage in the range of 0.1-35% with respect to the composition, at least one structurant having a weight percentage in a range of 10-35% with respec...
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WO/2022/250210A1 |
The present invention relates to: a method for preparing Gynostemma pentaphyllum leaf tea containing a high content of low-glycosidic saponin and having reduced benzopyrene; and a method for preparing a Gynostemma pentaphyllum leaf tea e...
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WO/2022/237304A1 |
A production device for fresh extraction of coffee, the production device comprising an extraction unit, a concentration and drying unit, and an aroma recovery unit. The production device can quickly and efficiently extract ground coffee...
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WO/2022/238992A1 |
A sugar-free soluble tea extract tablet and a method for preparing it that includes the steps of providing a sweetener blend, a natural binder, and a tea extract, in a proportion of five grams of sweater blend and one gram of natural bin...
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WO/2022/233935A1 |
The invention provides a method of protecting food or beverage material aroma compounds comprising the steps of separating food or beverage material aroma compounds from a food or beverage material, protecting the separated aroma compoun...
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WO/2022/233113A1 |
A low-sugar milk tea and a preparation method therefor. The low-sugar milk tea comprises, in parts by weight: 8-15 parts of tea, 8-15 parts of siraitia grosvenorii leaves, 15-20 parts of skim milk powder, 6-10 parts of a sugar substitute...
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WO/2022/233091A1 |
Disclosed are coffee and a secondary-fermentation method therefor. The method comprises: repeatedly wetting, fermenting and drying green coffee beans as a raw material to obtain secondary-fermentation coffee beans, wherein the fermentati...
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WO/2022/230798A1 |
Roasted coffee beans. A dilution (Brix 0.1) of a hot water extract of said roasted beans contains 1 ppb or more of linalool ( A) and the ratio of the content of linalool (A) to the content of guaiacol (B) [ (A)/(B)] is 0.05 or greater.
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WO/2022/223507A1 |
The present invention primarily relates to a process for producing a preparation for nourishment or pleasure, preferably a beverage or a convenience food, such as a soup, a sauce or a snack, or semi-finished product for the production of...
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WO/2022/223110A1 |
The present invention primarily relates to a process for producing a preparation for nourishment or pleasure, preferably a beverage or a convenience food, such as a soup, a sauce or a snack, or semi-finished product for the production of...
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WO/2022/218895A1 |
The invention concerns a process for preparing a beverage comprising plant extracts. The process involves infusions as plant extracts components and enhances naturality.
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WO/2022/215744A1 |
A freeze-dried beverage solidified product to be mixed with water or hot water in order to prepare a beverage, the beverage solidified product comprising dextrin, wherein the contained amount of sugars in the beverage solidified product ...
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WO/2022/216802A1 |
Compositions, systems, and methods for making a whipped beverage concentrate are disclosed. A method for producing a whipped beverage concentrate may include creating a base mixture comprising at least two ingredients, wherein the at lea...
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