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    一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法
    1.
    发明申请
    一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法 审中-公开

    公开(公告)号：WO2023087467A1

    公开(公告)日：2023-05-25

    申请号：PCT/CN2021/138857

    申请日：2021-12-16

    Applicant: 中国热带农业科学院热带作物品种资源研究所

    Inventor： 王丹 ,  胡璇 ,  谢小丽 ,  于福来 ,  江芊 ,  黄梅 ,  林敏霞

    IPC: A23F3/34

    Abstract: 一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法，包括以下重量份原料：鲜香橼9～200份，鲜芦根2～50份，蓝靛果2～50份，桑叶2～50份，黑芝麻2～40份，陈皮1～25份，甜叶菊1～20份，酸枣仁0.5～10份，薄荷0.5～10份，冰糖8～160份，麦芽糖4～85份，盐0.3～10份，纯净水500～10000份，50-65度纯粮白酒1～25份，红糖1～20份，干酵母0.01～0.15份，凉开水10～250份；利用微生物发酵和食盐腌渍的方法，将其原料协同发挥作用，能够促进新陈代谢，有效的调节胃肠道，调节酸碱平衡，消除疲劳，增强其行气止痛，健胃消食。

    SYSTEMS FOR BREWING A BEVERAGE, AND RELATED COMPONENTS AND METHODS
    5.
    发明申请
    SYSTEMS FOR BREWING A BEVERAGE, AND RELATED COMPONENTS AND METHODS 审中-公开

    公开(公告)号：WO2023044045A1

    公开(公告)日：2023-03-23

    申请号：PCT/US2022/043864

    申请日：2022-09-16

    Applicant: MIIR HOLDINGS, LLC

    Inventor： PAPE, Brian

    IPC: A47J31/20 ,  A23F3/16 ,  A47J31/06 ,  A47J31/14 ,  A47J31/16

    Abstract: A system for brewing a beverage such as tea and coffee, the system comprising: a container having a cavity to hold a liquid and grounds of material used to brew a beverage; a basket having a chamber to hold the grounds of material after the beverage is brewed; a press to move into the basket the grounds of material, and to remove the basket from the container's cavity to remove the grounds of material from the brewed beverage; a coupler to releasably secure the press to the basket when the press is positioned against the basket, the coupler being configured to secure the press to the basket while the basket's chamber holds grounds of material, and to keep the basket secured to the press while the press is removed from the beverage in the container's cavity; and wherein, while the beverage is brewing, the basket and the press are positioned inside the container's cavity such that the grounds of material are located between the basket and the press.

    コーヒー豆およびコーヒー豆の製造方法
    6.
    发明申请
    コーヒー豆およびコーヒー豆の製造方法 审中-公开

    公开(公告)号：WO2023042823A1

    公开(公告)日：2023-03-23

    申请号：PCT/JP2022/034232

    申请日：2022-09-13

    Applicant: サントリーホールディングス株式会社

    Inventor： 杉野　良介 ,  片山　真

    IPC: A23F5/02 ,  A23F5/10

    Abstract: 本発明は、コーヒーの香りに影響する２－フェニルエタノールが従来よりも豊富に含まれるコーヒー豆およびその製造方法を提供する。　本発明の一態様は、２－フェニルエタノールを９ｐｐｍ以上含有するコーヒー豆を提供する。また、本発明の一態様は、２－フェニルエタノールを９ｐｐｍ以上含有するコーヒー豆の製造方法であって、原料豆に、酵母と、前記原料豆１ｋｇあたり０．０１ｇ以上のフェニルアラニンとを添加する工程（i）であって、前記原料豆は、コーヒーチェリー、コーヒーチェリーの外皮および果肉を取り除いたウェットパーチメント、コーヒー生豆、またはこれら２以上の組み合わせである、工程（i）と、前記酵母およびフェニルアラニンを添加した前記原料豆を発酵させる工程（ii）とを備える前記製造方法を提供する。

    분리드립 커피 및 분리드립 커피 오마카세
    8.
    发明申请
    분리드립 커피 및 분리드립 커피 오마카세 审中-公开

    公开(公告)号：WO2023027498A1

    公开(公告)日：2023-03-02

    申请号：PCT/KR2022/012634

    申请日：2022-08-24

    Applicant: 최정현

    Inventor： 최정현 CHOI, Jeonghyun

    IPC: A23F5/24 ,  A23F5/26 ,  A23F5/04 ,  A23F5/50

    Abstract: 본 발명은 분리드립 방법, 상기 방법으로 제조된 식품 조성물 및 상기 분리드립 및 식품 조성물을 제공하는 분리드립 커피 오마카세에 관한 것으로, 구체적으로는 머핀 형성 단계, 휴지 단계, 추가 반응 단계 및 추출 단계를 포함하는 커피의 분리드립 방법 및 상기 방법에 의해 제조된 식품 조성물 내지 음료에 관한 것이다.

    AN APPARATUS AND METHOD FOR BREWING BEVERAGES
    9.
    发明申请
    AN APPARATUS AND METHOD FOR BREWING BEVERAGES 审中-公开

    公开(公告)号：WO2023026042A1

    公开(公告)日：2023-03-02

    申请号：PCT/GB2022/052174

    申请日：2022-08-24

    Applicant: LAMBERT, David ,  CRL FOODS LIMITED

    Inventor： LAMBERT, David

    IPC: A47J31/00 ,  A47J31/18 ,  A23F3/16 ,  A23F5/24 ,  A23F5/26

    Abstract: 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 amount of water is introduced into the vessel and the required amount of solid beverage making material is placed in an adjacent open topped hopper connected to the vessel by a conduit. The air between the top of the water surface and the vessel is pumped out by a vacuum means and the beverage making solids are drawn into the vessel below the surface of the water by means of the differential pressure thereby created. When all the solids have been transferred, a valve in the interconnecting conduit is closed and a partial vacuum is drawn within the vessel. After the beverage has brewed for the required time, the vacuum is released and the strained beverage is discharged from the base of the vessel.

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