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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...
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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 ...
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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...
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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...
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WO/2021/152028A1 |
Suggested is a broad variety of triterpene glycosides extracted from Momoridica grosvenori as sweeteners and sweetness enhancers.
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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,...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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WO/2021/118376A1 |
The present invention discloses a compacted coffee tablet (1), in particular a tablet of compacted roast and ground coffee beans, presenting an advantageous configuration in terms of compaction process, maintenance of shape and efficienc...
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WO/2021/116484A1 |
The invention concerns a method for drying at least one cell of the electrostatic precipitator of a smoke treating unit in a system of a coffee beans roasting apparatus and a smoke treating unit, said method comprising the step of passin...
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WO/2021/118377A1 |
The present invention discloses a compacted coffee tablet (1), in particular a tablet of compacted roast and ground coffee beans, presenting an advantageous configuration in terms of compaction process, maintenance of shape and efficienc...
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WO/2021/104635A1 |
The present invention relates to a food product comprising Barista milk and cyclodextrin wherein the Barista milk is selected from the group consisting of (1) liquid animal milk, (2) liquid plant milk and (3) animal or plant milk composi...
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WO/2021/099352A1 |
The present invention relates to a black leaf tea product. More particularly a black leaf tea product with altered aroma characteristics. The present invention provides a black leaf tea product comprising methylbutanal compounds in the r...
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WO/2021/099194A1 |
The present invention relates generally to a method of preparing cannabinoid containing composition and in particular cannabinoid containing composition where the composition comprises a mixture of hemp biomass and seeds material and pro...
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WO/2021/094472A1 |
The invention provides a method of treating a roasted beverage ingredient, the method comprising the step of incubating the ingredient at between -10°C and 8°C for 30 to 300 minutes. The roasted beverage ingredient may subsequently be ...
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WO/2021/095908A1 |
The present invention relates to a novel teabag composition having an excellent balance of sourness, sweetness, and aroma and, more specifically, provides a teabag composition comprising: a fruit of a Citrus sp. plant dried to have a wat...
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WO/2021/094289A1 |
The invention relates to a glucose-containing sweetening mixture, comprising or consisting of glucose and at least one glucose-free sweetener, and the sweetening mixture has a sweetening power between 3.0 and 5.0, in particular between 3...
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WO/2021/096176A1 |
The present invention relates to a method for producing defatted walnut powder with an increased mineral content, defatted walnut powder with an increased mineral content prepared by the method, and a processed food containing the defatt...
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WO/2021/081699A1 |
Disclosed is a rotary rolling machine, comprising: a base; a material tank; a first driving device; a rotation mechanism; a second driving device; and a rolling cylinder. The rolling cylinder is eccentrically provided inside the material...
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WO/2021/086291A2 |
The invention relates to a coffee content formed by adding a certain amount of olives to the coffee and the production process of the olives to be used in the content. The coffee according to the present invention has the rich nutritiona...
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WO/2021/087143A1 |
The present invention includes a method for creating a portable and quickly dissolving tea or other tea-like botanical tablet that can be used to prepare a flavorful, visually appealing, and clear cup of tea. The novel process may includ...
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WO/2021/081417A1 |
Disclosed herein are small molecule compounds that can be used to modulate flavors in foods, beverages, and other articles intended for delivery to the oral cavity. The compounds include terpenoids, cinnamoyl and caffeic esters as disclo...
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WO/2021/080084A1 |
The present invention relates to a method for preparing coffee roasted grain powder, and coffee roasted grain powder prepared thereby, the method comprising the steps of: (1) soaking and germinating green coffee beans in a butterbur leaf...
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WO/2021/074730A1 |
The invention relates to a device for chopping dried plants, more particularly for chopping dried tea leaves, herbs and other dryable plants and their constituents. The aim of the invention is to gently chop the above-mentioned product. ...
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WO/2021/075060A1 |
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.
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WO/2021/074378A1 |
Described is a method for producing a cold-brew coffee extract, comprising the steps of: (1) adding water to coffee beans to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100 μm or ...
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WO/2021/075059A1 |
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...
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WO/2021/068046A1 |
This product relates to the coffee market. The present application relates to a method for fermenting coffee fruit, that uses Aloe vera as a main raw material. The method, which uses Aloe vera as a main raw material in the formula thereo...
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WO/2021/065719A1 |
The purpose of the present invention is to provide a solid composition having an excellent ability to retain dimethyl sulfide. A solid composition containing dimethyl sulfide to which a dextrin having a molecular weight of 50,000 or gr...
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