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WO/2024/096132A1 |
The purpose of the present invention is to provide: a sweetness and/or flavor enhancer which makes it possible to obtain a feeling of satisfaction when eating even when the amount of sugar in a food/beverage product has been reduced; a f...
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WO/2024/095804A1 |
The present invention provides: a storage deterioration suppressing agent for suppressing the deterioration in flavor of a food or a beverage that is intended to be stored for a certain period of time at a temperature ranging from 0°C t...
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WO/2024/095050A1 |
A Herbal Tea for Type II diabetes mellitus patient is made by a specific method mentioned in the Fig. 1 and Fig 2 of the drawing from Gymnema lactiferum leaf used in this randomized double-blind controlled clinical trial. 320 Type II Dia...
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WO/2024/094548A1 |
The present invention relates to a process for roasting coffee, in particular to roasting extracted green coffee at elevated pressure followed by roasting at lower pressures. Further aspects of the invention are a roast coffee and a cont...
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WO/2024/094697A1 |
The invention relates to a capsule, in particular for preparing a beverage by introducing water into the capsule. The capsule comprises a pressed body made from a powder or a powder mixture. The pressed body is covered with at least one ...
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WO/2024/090385A1 |
The present invention addresses the problem of providing a packaged beverage, such as a latte-style beverage, which contains a plant milk and has good flavor. A Lactobacillus fermentation product of a plant extract that has been prepared...
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WO/2024/083343A1 |
The present invention primarily relates to a process for resuspension of solid precipitated colloidal particles from a botanical raw material, preferably tea material, more preferably tea leaves, comprising: providing the solid precipita...
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WO/2024/083948A1 |
The present invention relates to a process for manufacturing a coffee product comprising the steps of: a) spraying a liquid instant coffee onto roast and ground coffee particles to coat the roast and ground coffee particles with instant ...
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WO/2024/083946A1 |
The present invention relates to a process for manufacturing a coffee product comprising the steps of: a) spraying a liquid instant coffee onto a dry mixture comprising roast and ground coffee particles and solid instant coffee particles...
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WO/2024/083947A1 |
The present invention relates to a coffee product comprising roast and ground coffee particles coated with one or more beverage ingredient powders and a sugar. The present invention also relates to a process for manufacturing a coffee pr...
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WO/2024/083890A1 |
The present invention relates to a foaming ingredient comprising one or more branched polysaccharide. The present invention also relates to a beverage powder comprising said foaming ingredient, a method for preparing said foaming ingredi...
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WO/2024/084037A1 |
The present invention primarily relates to a process for resuspension of solid precipitated colloidal particles from a botanical raw material, preferably tea material, more preferably tea leaves, comprising: providing the solid precipita...
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WO/2024/081959A2 |
The present disclosure presents compositions and methods for improving the condition of a subject, including improving cognitive function and mood effects. The composition comprises a first polyphenol and at least one essential oil(s), w...
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WO/2024/081878A1 |
A soluble cascara powder product with improved compositional and sensory characteristics, for use in food and beverage products is provided, as well as methods of preparing the soluble cascara powder. The soluble cascara powder may be a ...
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WO/2024/075681A1 |
An oral composition that contains the following components (A), (B) and (C): (A) 10-20 mass % of chlorogenic acid, (B) 0.4-5 mass % of caffeine, and (C) 4-vinylguaiacol. The mass ratio [(C)/(B)] of component (C) and component (B) is 0.3 ...
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WO/2024/075680A1 |
An oral composition that contains the following components (A), (B) and (C): (A) 5-20 mass % of chlorogenic acid, (B) 0.001 mass % or more and less than 0.4 mass % of caffeine, and (C) 4-vinylguaiacol. The mass ratio [(C)/(B) ] of compon...
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WO/2024/075721A1 |
The present invention addresses the problem of providing: a coffee containing a milk-derived ingredient and providing sensation of typical coffee's aroma and flavor; and a production method for the coffee. This production method is for...
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WO/2024/072243A1 |
The present invention relates to industrial processes for compacting coffee tablets (1), in particular roasted and ground coffee tablets adapted for preparing coffee-based beverages by means of extraction by a pressurized flow with a flo...
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WO/2024/071236A1 |
The present invention relates to a non-woven fabric formed from fibers each containing a poly(3-hydroxyalkanoate)-based resin, and provides a non-woven fabric and the like having an excellent property of being hot-melted to other materia...
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WO/2024/072242A1 |
The present invention discloses industrial processes of compaction of roasted and ground coffee to obtain compacted coffee tablets (1) adapted for preparing coffee-based beverages by means of extraction by a pressurized flow with a flow ...
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WO/2024/068429A1 |
The present invention is in the field of food technology. It relates to methods for producing coffee beans, coffee beverages and coffee-based products, characterized in that at fermentation is carried out by inoculating coffee cherries w...
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WO/2024/063038A1 |
A solid oral composition according to the present invention comprises: component (A) that is 0.00005 to 40 mass ppm of branched-chain fatty acid; and component (B) that is a pyrazine group, the mass ratio [(B)/(A)] of component (B) to co...
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WO/2024/063753A1 |
Embodiments disclose herein an enhanced, form of coffee which is infused with herbal supplements to promote health and fitness to the consumer. The proposed methodology involves adding the supplement product in any form and dissolved in ...
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WO/2024/055078A1 |
The disclosure relates to a method of fermenting to form alcoholic and non-alcoholic products. The method may comprise providing a fermentation solution that includes a fermenting species and wool as a source of nutrients for the ferment...
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WO/2024/053705A1 |
The present invention provides an agent for enhancing oil/fat sensation of oil/fat-containing foods and beverages. The agent can be widely applied and easily produced and comprises at least one substance selected from the group consistin...
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WO/2024/049882A1 |
The present disclosure generally relates to compositions of decaffeinated caffeoylquinic acid botanical extracts, and to methods of removing extracting a bioactive compound from a plant material. In some embodiments, the methods include ...
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WO/2024/045222A1 |
The present utility model discloses an automatic tea-brick compressing machine. The apparatus can realize the automation of a tea-brick compressing process under the cooperation of an infrared detection device and an electric motor, with...
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WO/2024/047225A1 |
A beverage comprising at least one fermentative extract, characterized in that the fermentative extract is obtained from at least one agricultural secondary flow, the at least one agricultural secondary flow being an agricultural seconda...
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WO/2024/042154A1 |
A method of making a food composition comprising one or a plurality of coated food particles is disclosed. The method comprises a step of providing one or a plurality of food particles. It further comprises a step of coating each of the ...
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WO/2024/042267A1 |
The method of the invention for production of a cell-cultured ingestion product comprises the steps of providing parts of a plant and pre-processing the parts in order to obtain a cell culture by cultivation of the cells as a cell suspen...
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WO/2024/042249A1 |
What is described is a process for producing decaffeinated raw coffee beans. One process step comprises the extraction of caffeine from raw coffee beans by means of an aqueous extraction liquid, a further process step the binding of caff...
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WO/2024/041475A1 |
A flos sophorae immaturus tea and a preparation method therefor. The method comprises the following steps: adding water to a flos sophorae immaturus raw material according to a certain mass ratio; then carrying out ultrasonic treatment f...
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WO/2024/044620A1 |
Disclosed herein are system, method, and computer program product embodiments for illumination roasting. A lighting attribute may be determined based on an indication that a food product is within a chamber and a type of the food product...
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WO/2024/041932A1 |
The present invention provides products and processes applied in the stage of preprocessing coffee or in the raw bean using a formulation based on flavour modulating compounds and antioxidant compounds. Specifically, the present inventio...
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WO/2024/038947A1 |
The present invention relates to a method for roasting lotus seeds for coffee-flavored beverage production, the method comprising the steps of: (A) selecting and washing lotus seeds; (B) extracting and removing the core of the selected l...
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WO/2024/035656A1 |
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/2024/035379A1 |
The method of producing pressed coffee grounds for coffee products making from roasted or decontaminated green coffee beans. A continuous production process involves the following stages: heat treatment of raw material, cooling the roast...
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WO/2024/029510A1 |
The purpose of the present invention is to provide a tea powder composition that is perceived as enjoyable when dissolved in an aqueous medium, such as cold or hot water, and drunk. This tea powder composition has been made to include ...
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WO/2024/028854A1 |
The present invention provides a freeze-dried dairy compositions and preparation thereof that melts in the mouth including about 1-10% w/w of at least one non-dairy beverage component, about 10-40% w/w of at least one high fat dairy beve...
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WO/2024/022953A1 |
The present invention relates to a process of producing a black leaf tea product with a bright coloured liquor. In particular, the present invention relates to a process for the preparation of a black tea product comprising the step of a...
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WO/2024/024462A1 |
A system 2 is for managing an edible additive material and comprises: a residue container 45A that contains extraction residue 45; a measuring device (mass-measuring instrument) for measuring the mass W of the extraction residue 45 conta...
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WO/2024/019222A1 |
An electronic device according to one embodiment comprises a camera module and at least one processor, wherein the at least one processor can be configured to: acquire a plurality of images of beans through the camera module; calculate, ...
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WO/2024/016474A1 |
A preparation method for a three-dimensional freeze-dried coffee block product, comprising: extracting roasted coffee beans to obtain a coffee liquid; and freeze-drying the coffee liquid to form a coffee block product having a three-dime...
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WO/2024/018406A1 |
A tablet (8; P) for the extraction of a beverage, formed by cohesion of a dosed amount of at least one precursor substance in granular or powder form, and a method for the production thereof are described. The tablet has at least one ref...
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WO/2024/011298A1 |
This product pertains to the field of residential and commercial food products. The present utility model patent application relates to a structural arrangement applied to an inversion device (1) for extracting essential oils when filter...
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WO/2024/009571A1 |
[Problem] To provide an Ilex paraguariensis extract from which caffeine is removed, a method for producing said extract, and an anti-obesity composition containing the caffeine-removed Ilex paraguariensis extract as an active ingredient....
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WO/2024/010760A1 |
A beverage brewing system includes a case, a reservoir, a pump, a heating element, and a holder. The case defines a cup reception bay for receiving a cup and a nozzle assembly positioned above the cup reception bay. The reservoir is posi...
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WO/2024/006223A1 |
A fermentation device, system and. method for the production of improved fermentation products is disclosed. The device has a chamber, a temperature control element for heat transfer to/from the chamber, a ventilation fan, an air pump fo...
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WO/2024/005188A1 |
The present invention provides a carbonation sensation imparting or enhancing agent, etc. containing a diester compound represented by general formula (I) as an active ingredient. [In the formula, R is a methyl group, ethyl group, or iso...
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WO/2024/005322A2 |
The present invention relates to a coffee roasting apparatus and, specifically, to a coffee roasting apparatus, which continuously and uniformly roasts a large amount of green beans with conductive heat so as to produce coffee beans with...
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