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WO/2021/066683A1 |
A method for processing dry black tea includes withering tea leaves to a moisture content of 75-65% and rolling same, fermenting, drying to a residual moisture content of less than 10%, and drying a second time using the thermal action o...
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WO/2021/065718A1 |
The purpose of the present invention is to provide a solid composition that demonstrates excellent retention of linalool and geraniol . Provided is a solid composition containing linalool and geraniol, wherein the solid composition has...
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WO/2021/066679A1 |
The invention relates to the tea industry. Green tea leaves are heat treated to inactivate the redox enzymes and then processed until they have a residual moisture content of 60-75%. The tea leaves are rolled, dried in two steps and then...
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WO/2021/065716A1 |
The purpose of the present invention is to provide a solid composition that brings about a floral scent as a result of being added to a medium such as water. Said solid composition contains linalool, geraniol, and 2-methylbutanal, and ...
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WO/2021/065717A1 |
The purpose of the present invention is to provide a solid composition that, when added to a medium such as water, delivers a green laver scent that is perceived for an extended period of time. The solid composition contains dimethylsu...
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WO/2021/058806A1 |
The present invention relates to a method for microfluidic extraction of molecules of interest from a vegetable oil, comprising: - a microfluidic chip 10 with a double-Y circuit, comprising two inlets E1 and E2, two outlets S1 and S2 and...
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WO/2021/057487A1 |
A miniature machine integrating treatment and brewing of fresh tea, comprising a porous casing and a power supply plug provided on the porous casing. A display module and a tea type selection module are provided on the porous casing; a f...
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WO/2021/055757A1 |
The inventors have discovered that coffee berry juice, produced from whole coffee berries, can produce a distinct taste and chemical profile when compared to coffee and coffee berry extract products. The disclosed invention is directed t...
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WO/2021/048179A1 |
A method of improving mouthfeel and masking perceived astringency and undesired off-notes imparted by a consumable composition or additive, including the step of adding to the consumable or additive an astringency-masking amount of hyalu...
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WO/2021/047113A1 |
Provided are a temperature control apparatus (1) and a fermented tea manufacturing method. The temperature control apparatus (1) comprises: a base shell (121), a controller (122), a heating component (123), an air supply component (124),...
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WO/2021/044024A1 |
Compostable capsules for preparation of a beverage, especially a hot beverage, comprising - a core material composed of a bulk material, especially selected from the group consisting of coffee powder, tea, cocoa, drinking chocolate, milk...
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WO/2021/045079A1 |
Provided is a heat-sterilized containerized beverage containing a high concentration of a medium-chain fatty acid triglyceride (MCT) and obtained by heat sterilization, wherein issues of poor aftertaste and throat discomfort caused by a ...
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WO/2021/037754A1 |
The present invention relates to a fermentation chamber and a method for fermenting coffea fruit. In particular, the present invention relates to a fermentation chamber and a method for the controlled artificial fermentation of whole cof...
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WO/2021/033011A1 |
A method of producing coffee tablets for making coffee from roasted coffee beans and other ingredients, including: roasting and grinding coffee beans to obtain two or three fractions of different granularity, forming a serving dose and f...
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WO/2021/028857A1 |
The present invention relates to a method for producing a granular food material from a compressed or lyophilized powder obtained from coffee, coffee substitutes, mixtures of coffee with milk or by-products, tea tree, cocoa, soya, quinoa...
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WO/2021/028351A1 |
The invention provides a beverage machine insertable container comprising pieces of compacted beverage ingredient powder or granules.
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WO/2021/029864A1 |
A process for packaging pressurized beverages. The process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled wit...
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WO/2021/022813A1 |
A method for preparing an Acer truncatum leaf tea granule, comprising the following steps: S1, preparing raw materials, i.e. Acer truncatum leaves, a cosolvent, a flavoring agent and a sweetener; S2, feeding the Acer truncatum leaves int...
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WO/2021/020183A1 |
The purpose of the present invention is to provide a method for producing a chlorophyll-containing plant extract in which fading of a green color in a chlorophyll-containing plant extract is suppressed. A method for producing a chlorop...
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WO/2021/020591A1 |
The present invention provides a process for producing a ready-to-drink (RTD) coffee beverage contained in a positive pressure container. Also provided are a method for producing an RTD black coffee beverage, an RTD coffee beverage produ...
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WO/2021/021726A1 |
A system is provided for brewing a hot beverage. The system includes a housing and a first water reservoir located at a first region of the housing. The system also includes a second water reservoir located at a second region of the hous...
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WO/2021/019582A1 |
A robotized system (1) is described, for preparing a coffee mix selected and customized by a user,comprising: a filling device (10), designed to enable the dosing in containing means (12) of a type of raw coffee in grains selected by the...
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WO/2021/016404A1 |
A roaster and method for roasting coffee beans is provided, and includes a drum that extends axially along a rotational axis, and a motor that rotates the drum about the rotational axis. A bean inlet port is located adjacent to a first e...
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WO/2021/005429A1 |
A dry mix composition produces a coffee/fruit(s) based beverage. The composition comprising roast and ground coffee and freeze dried fruit(s.) Selected fruits, due to its high content of vitamins, carotenoids and polyphenols are consider...
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WO/2021/006758A1 |
The invention relates to the food industry, and more particularly to a method for producing herbal beverages and beverages from rosebay willowherb which have a high content of biologically active substances, particularly gamma-aminobutyr...
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WO/2021/007372A1 |
A filter assembly that includes a receptacle, filter, and filter holder. The receptacle has an inside surface defining an open-ended first through-channel. The filter is positioned inside the first through-channel and configured to produ...
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WO/2021/005300A1 |
The present invention relates to the field of soluble coffee. More particularly, the invention relates to a lyophilized coffee having improved properties compared to the lyophilized coffee of the prior art. This coffee is obtained by a d...
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WO/2021/007086A1 |
A fluid bed coffee roasting system is disclosed and configured for roasting batches of coffee beans of varying sizes. In at least one embodiment, the system provides a roasting unit configured for roasting a volume of coffee beans, a cha...
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WO/2021/005239A1 |
The invention relates to a method for the recovery or enrichment of flavours and/or fragrances from an aroma-laden gas or vapour phase that is produced as a by-product from the thermal treatment of a vegetable or animal foodstuff. The in...
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WO/2021/004638A1 |
The invention relates to a method for the recovery or enrichment of flavours and/or fragrances from an aroma-laden gas phase. The invention also relates to a method for producing an aroma concentrate, an eluate enriched with a flavouring...
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WO/2021/006503A1 |
The present invention discloses a system for measuring coffee roasting chromaticity and a method for measuring same. The present invention provides a coffee colorimeter such that anyone can easily measure the roasting chromaticity value ...
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WO/2021/006205A1 |
Provided is a low-caffeine coffee concentrate for preparing a beverage, said beverage having a reduced caffeine content but yet maintaining the original flavor of coffee, in particular the deep richness and bitter after taste thereof, in...
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WO/2021/002423A1 |
The present invention provides: a method for producing a powdered green tea beverage, the method involving adjusting the content of at least one among aspartic acid and arginine so that the ratio (mass) of the arginine content to the asp...
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WO/2020/260937A1 |
The present invention discloses the processing technology for green tea (Camellia sinensis) where the naturally formed compounds and aromas are preserved. Normally the green tea lacks aroma, the speciality to the invention. The tea leave...
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WO/2020/248028A1 |
The aim of the method and equipment for cold liquid infusions in a pressurized medium is to allow the extraction of cold liquid infusions, ensuring the promotion and maintenance of the organoleptic characteristics and the nutritional and...
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WO/2020/251220A1 |
A method for fermenting green coffee beans, of the present invention, ferments green coffee beans while allowing nutrients such as inorganic materials, contained in bamboo, and nutrients, contained in soil and the like of mudflats, to be...
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WO/2020/250877A1 |
The purpose of the present invention is to provide a milk component-containing tea beverage having a sweetness of 1 to 6, wherein the reduction of the freshness of milk due to a heat sterilization treatment is suppressed. To a milk com...
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WO/2020/244796A1 |
The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A meth...
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WO/2020/245318A1 |
The present invention relates to an instant coffee powder, wherein the powder has a closed porosity of 15% to 50%, or 20% to 35%, or 25% to 34%, or 30 to 34%, or about 30%; use of gas hydrates for producing an instant coffee powder; and ...
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WO/2020/247555A1 |
An immersion coffee or tea brewing (ICB) system is disclosed. The ICB system comprises a brewing vessel having a top and a filter basket. The brewing vessel is configured to receive a closeable filter having coffee or tea within the brew...
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WO/2020/246901A1 |
The method for preparing cold coffee involves ground coffee being placed in the maceration basket (1), which is motionlessly arranged in the maceration tank (4) and subjected to maceration by the flow of water pumped by means of the pump...
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WO/2020/242389A1 |
The invention is related with the automatic pressurized Turkish coffee making machine which can be used in the passenger planes; its feature is being consisted of an external case (1), a top cover (2) positioned onto the upper surface of...
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WO/2020/239406A1 |
The apparatus (300) comprising a cooling unit (310) containing a coolant, a product conduit (330), a cooling conduit (331), a coolant supply conduit (317), a coolant return conduit (318), a coolant bypass conduit (320), a coolant pump (3...
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WO/2020/239408A1 |
Apparatus and system for preparing an ice-containing tea or coffee beverage. The apparatus (300) comprising a beverage concentrate reservoir (360), a sweetener concentrate reservoir (361) and a water pre-chiller (312). A first pre-mixer ...
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WO/2020/239929A1 |
The present invention concerns a stable liquid eutectic system of an active ingredient chosen from catechins, anthocyanins, and procyanidins, and pharmaceutical, dermo-cosmetic or nutraceutical compositions comprising said eutectic system.
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WO/2020/239410A1 |
Apparatus and method for preparing an ice-containing tea or coffee beverage. The apparatus (300) comprising a beverage concentrate reservoir (360), a water pre-chiller (312) and a mixer for mixing beverage concentrate from the beverage c...
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WO/2020/237220A1 |
A system for heating an object includes an electromagnetic radiation source emitting electromagnetic radiation, a first stage, a second stage, and a third stage. The object is placed into the first stage where it is struck by electromagn...
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WO/2020/236772A1 |
A compound capable of adjusting a concentration of magnesium or calcium dissolved in water, and coffee or tea in dry form are packaged in a container, for example, to form single-serve capsules or pods. Alternatively, a composition is ma...
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WO/2020/236602A1 |
Coffee formulations comprising a coffee extract, a flavor agent, a solvent, and a coloring agent are described. Cartridges containing the coffee formulations are also described. Beverage dispensing systems containing such cartridges, and...
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WO/2020/232347A1 |
Provided is a method to prepare a protein food product based on solid state fermentation, which includes the steps of preparing a sterilized substrate comprising a grain such as rice or quinoa and a plant protein concentrate or isolate s...
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