Abstract: A multi-agent tri-daily comestible of vitamin, mineral, plant extracts, aminos, neurochemical precursors, enzymes, and Ph regulating agents which supply key elements necessary for proper metabolization and function of the human body delivered at specific times of the daily biocycle when the need for such specific agents exists in order to maximize the body's extra- and intra-cellular matrix to cellular and biochemical protective and repair mechanisms utilized to deter the effects of otherwise normal aging.

Abstract: A novel system for producing a high quality tea extract using espresso technology is provided as well as novel tea compositions for use in such system and a process for preparing a tea extract of consistently high quality using a coffee brewing device, and particularly, an espresso machine.

Abstract: A vanilla flavor composition produced by vanilla-plant callus cells suspended in tissue culture, under conditions which promote secretion of vanilla flavor components into the culture medium. The flavor components may be separated from the medium by adsorption resins. Also discussed are methods for preparing callus cells capable of secreting flavor components in tissue culture, and callus cells produced thereby.

Abstract: A water-insoluble plant powder obtained by preparing a dry powder of green plant juice squeezed from a fresh raw edible green plant (e.g., barley) and removing water-soluble components from the dry powder, and a green coloring material obtained by further extracting it with a polar organic solvent. They are useful in food products.

Abstract: The invention is a method of treating cancer comprising administering an effective amount of either a composition of three herbal extracts consisting essentially of 30% to 70% by weight Goldenseal, 20% to 40% by weight of Myrtle, and 5% to 20% by weight of Centaurea, or a composition of seven herbal extracts consisting essentially of 3% to 5% by weight Centaurea, 1.5% to 4% by weight Capsicum, 1.5% to 4% by weight Lobelia, 20% to 40% by weight Myrrh, 30% to 50% by weight Echinacea, 15% to 25% by weight Goldenseal, and 3% to 5% by weight Myrtle. The compositions were prepared by separately extracting each herb by mixing the herb in water, ethyl alcohol, or a mixture of water and ethyl ether, boiling and cooling the mixture, allowing the mixture to stand for about two weeks, filtering the mixture to obtain the liquid phase, and combining each of said extracts to obtain said compositions.

Abstract: Tomatoes are separated into desirable food products by subjecting them, after conventional preliminary treatments, such as crushing, to a separation of serum from pulp by centrifugation at temperatures between 75.degree. and 110.degree. C. and centrifugal force between 2600 and 4000 G, whereby to obtain a pulp that contains at least 500 ppm of lycopene. The pulp is then subjected to extraction by means of solvents having .delta.H (delta H) and .delta.P (delta P) values chosen so as to extract an oleoresin that has a desired content of lycopene, phospholipids and mono- and di-glycerides. The serum is concentrated and mixed either with dehydrated spent tomato pulp or with dispersing agents and the mixture is dried to produce a new food product which is substantially free from sugars and agrochemicals, is low in lipids, and has a water content less than 5 ww %.

Abstract: Preparations are disclosed containing the 3R-3'R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (in the center of the human retina), which helps protect retinal cells against phototoxic damage. The pure R-R stereoisomer can be prepared by fermenting cells, such as Flavobacterium multivorum (ATCC 55238), which do not create any detectable quantity of the undesired and potentially toxic S-S or S-R isomers, and which do not synthesize any other carotenoids. The R-R isomer can be concentrated, in large quantities and at low cost, into a viscous oily fluid containing about 5 to 20% zeaxanthin, by means of a simple solvent extraction process. This oily fluid can be mixed with a carrier such as vegetable oil and enclosed within a digestible capsule, comparable to a conventional capsule containing Vitamin E.

Abstract: An active oxygen free radical scavenging agent superior in scavenging active oxygen free radicals produced in organisms is provided. The active oxygen free radical extinguishing agent includes green tea leaf extract containing epigallo catechin gallate and sunflower seed extract containing chlorogenic acid. When administrating green tea leaf extract and sunflower seed extract simultaneously as disclosed in the embodiment, the active oxygen free radical scavenging effect greatly excels the same when said two kinds of active oxygen free radical scavenging agents are separately administrated as shown in reference 2 and reference 3, or the same when rhubarb is administrated as shown in reference 4.

Abstract: A process for preparation of a powdery extract of a shiitake mushroom including the steps of adding a cyclodextrin solution to a shiitake mushroom extract obtained by concentrating a hot water extract of fragments of a shiitake mushroom, kneading the mixture of the cyclodextrin solution and the shiitake mushroom extract to afford a cyclodextrin clathrate and drying and pulverizing the cyclodextrin clathrate. The powdery extract of a shiitake mushroom thus obtained contains all the active ingredients, such as physiologically active substances that are present in the hot water extract of the shiitake mushroom, and in such a condition that the active ingredients are clathrated in the cyclodextrin stably.

Abstract: A chlorella extract, which is useful as an additive for health food or pet food, is obtained by the steps of adding 1-10 parts by weight of a cyclodextrin solution to 100 parts by weight of an extract obtained by concentrating a hot water extract of a powdery chlorella alga by a factor of two to five, kneading the thus obtained mixture under reduced pressure at 60.degree.-90.degree. C. for 10-24 hours to give a cyclodextrin clatharte and then drying and powdering the clathrate.

Abstract: Principal components of paprika, red pepper, pungent chili, or other plants of the genus Capsicum containing carotenoid pigments are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract containing the carotenoid pigments may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the carotenoid pigments and other flavor and aroma components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation.

Abstract: Disclosed is the composition for treating or curing diabetes mellitus containing an ingredient or component suitable for treatment of diabetes mellitus from an extract obtained by immersing a plant belonging to genus Tithonia and/or Ludwigia in a pharmacologically acceptable solvent for a predetermined period of time, said plant belonging to genus Tithonia being Tithonia diversifolia (Hemsl.) A. Gray, Tithonia rotundifolia (Mill) Blake, Tithonia fruticosa Canby & Rose, Tithonia scaberrima Benth. or Tithonia longeradiata (Bertol) Brake; and said plant belonging to genus Ludwigia being Ludwigia octovalvis Raven or Ludwigia prostrata Roxb. or Ludwigia epilobioides Maxim. The composition administered in the form of tea or drink or other formulation to a diabetic patient by first applying a composition containing an extract from the plant belonging to genus Tithonia and thereafter applying a composition containing an extract from the plant belonging to genus Ludwigia.

Abstract: Protein and lipid compositions are obtained from fruit kernels, particularly stone fruit kernels, by grinding the kernels in water to obtain ground kernel matter in an aqueous dispersion and extracting the aqueously dispersed matter to obtain an aqueous medium containing protein and lipid extracts and insoluble material, and then, the insoluble material is separated from the aqueous extract-containing medium, a fraction of protein and lipid substances are isolated from the extract-containing medium, and then, the fraction is homogenized and sterilized.

Abstract: A soybean protein having both excellent color tone and heat gelling properties is disclosed. The soybean protein has a color tone of 25 or more as a z value of its 5% aqueous solution measured by a color difference meter and a heat-gelling value of 250 g.multidot.cm or more as a gel strength of its 18% aqueous solution heated at 80.degree. C. for 30 minutes measured by a rheometer with a plunger ball of 4 mm diameter. A process for producing a soybean protein comprising adding 2 to 5 parts by weight of water to one part by weight of defatted soybeans and holding the mixture at 55.degree. to 80.degree. C. for 10 minutes or more before extraction of the soybean protein from the defatted soybeans with water is also disclosed.

Abstract: A coccidiosis-relieving agent comprising cashew nut shell oil and/or anacardic acids as an active ingredient and a feed for relieving coccidiosis comprising cashew nut shell oil and/or anacardic acids. Cecal lesions of livestock and poultry, in particular poultry such as fowl, can be relieved by adding cashew nut shell oil and/or anacardic acids to a feed. The coccidiosis-relieving agent according to the present invention does not completely inactivate Coccidium protozoa, but induces slight infection to immunize an animal, thus achieving a so-called "passive immunological effect". The coccidiosis-relieving agent is efficacious in allowing Coccidium protozoa to grow and imparting sufficient immunological stimuli while relieving lesions to thereby lessen damage to poultry such as fowls.

Abstract: Substantially dry, rehydratable, water-dispersible, gel-forming, porous hydrocolloid micro-particulates containing internally or internally and externally at least one water-soluble, non-gelling, hydration enhancing hydrocolloid, processes and intermediates for their preparation, and their uses.

Abstract: A food supplement comprises isolated animal mesenchymal matter of fetal origin and extracts of animal organs of fetal origin, the mesenchymal matter consisting of a network of loose connective tissue and the food supplement being free of chemical preservatives.

Abstract: A mixture selected from the group consisting of (1) gelatin and tropomyosin and/or tropomyosin peptides, (2) gelatin and paramyosin, and (3) troponin and tropomyosin and/or tropomyosin peptides, which when combined with a low-molecular weight fraction of natural extracts, and heated in water, imparts "KOKUMI" taste characteristics to food and drink.

Abstract: The present invention relates to a method for proteolytic degradation of fish muscle having protease enzyme which includes distributing the enzyme uniformly throughout the fish muscle and drying the fish muscle thereafter. The present invention also relates to a method of making a food product and includes reducing hydrolyzed fish muscle to a powdered form, and then mixing the fish muscle in powder form with a starchy and/or proteinaceous material to form a mixture which is subsequently subjected to high temperature extrusion processing to form a desired food product. The present invention further relates to processes for tenderizing or causing substantial or complete proteolytic degradation of animal muscle by applying onto the animal muscle, protease enzyme obtained from fish having the enzyme present therein. Also disclosed is the resulting food products resulting from these processes.

Abstract: A method for processing a food product into a free-flowing form includes forming the food product into a substantially homogeneous mixture; transferring the mixture into an extruding apparatus; extruding the mixture; severing the extruded food product into pieces having predetermined lengths; and curing the pieces by exposing same to moving air.

Abstract: A free-flowing, non-blocking licorice extract is achieved by breaking raw licorice extract into pieces, transferring the pieces of licorice extract to an extruder assembly, processing the licorice extract through said extruder assembly in accordance with a predetermined temperature profile, forcing the licorice extract through a die, cooling the extruded licorice extract to within a predetermined temperature range, severing the extruded licorice extract into pieces of predetermined length and curing the cut pieces for period of time in excess of 12 hours by exposing the cut pieces to moving air.

Abstract: A hydroxycitric acid concentrate prepared from Garcinia rind including 23 to 54% by weight free hydroxycitric acid, 6 to 20% by weight lactone of hydroxycitric acid, 0.001 to 8% by weight citric acid, and 32 to 70% by weight water, wherein the free hydroxycitric acid, the lactone of hydroxycitric acid and the citric acid constitute 94 to 99% by weight of total solutes dissolved in the water. Also disclosed is a method of preparing such a concentrate from Garcinia rind, as well as food products containing hydroxycitric acid.

Abstract: Improved carbonated soft drinks and other beverages sweetened with aspartame and colored by caramel color are disclosed. The beverages contain positively charged caramel color as a substitute for 5-70% of the conventional caramel color used in these beverages, which is negatively charged. The resulting products have improved taste characteristics.

Abstract: A process for extraction of a soluble component from a dried food material, which process includes:providing:a dried food material to be extracted,an extracting liquid, andan enriching liquid consisting essentially of a solution of the soluble component to be extracted;forming a pool of the enriching liquid at a lower end of a counter current extractor including a rotary screw conveyor mounted within an inclined or vertical housing;feeding the dried food material into the lower end of the counter current extractor to contact the pool of enriching liquid wherein enriching liquid is absorbed by the dried food material to form a hydrated, enriched food material;conveying the hydrated, enriched food material upwardly toward an upper end of the counter current extractor by means of the rotary screw conveyor whilst contacting the hydrated, enriched food material with the extracting liquid which is fed into the other end of the counter current extractor and flows downwardly under gravity to join the pool of enrichin

Abstract: A process of enriching hyroxycitric acid (HCA) from Garcinia rind in which a salt-free water extract of Garcinia rind is loaded onto an anion exchange column, eluted with a metal hydroxide for release of HCA. The water-extract is then treated with a cation exchange column to make free HCA as a free acid. The water extract is loaded at a capacity of 100 to 125% of the anion exchange column and at a capacity of 50 to 90% of the cation exchange column. The HCA can be added to food products such as beverages and snack bars.

Abstract: An oil containing a spice extract which has antioxidant activity is prepared by mixing a spice extract contained in a polar solvent with an oil, evaporating the polar solvent from the mixture, adding a non-polar solvent to the mixture, to dilute the mixture and to precipitate constituents of the mixture, and stirring to obtain a homogenized non-polar solvent/extract/oil mixture, separating precipitate from that mixture and then evaporating the non-polar solvent phase to obtain an oil containing spice extract. The oil containing the spice extract may be mixed with further polar solvent containing the spice extract, after which the process is repeated to enrich the final oil product with spice extract.

Abstract: A method for making garlic taffy wherein powdered garlic is processed by utilizing wheat malt and water to form a liquified product and subsequently saccharified and concentrated to form the garlic taffy. A garlic beverage is produced by adding water, honey or sugar, citric acid and the like to garlic taffy with heating.

Abstract: To provide a composition containing a mint flavor with an improved taste, polygodial or a polygodial-containing plant extract is added thereto. Enhancement of the coolness, suppression of the bitter/offensive taste and an improvement of the long-lasting properties are imparted to the taste of the mint flavor, thus enabling the effective application of the mint flavor to foods, drinks, cosmetics, toothpastes, drugs, etc.

Abstract: A method for proteolytic degradation of fish muscle having protease enzyme which includes distributing the enzyme uniformly throughout the fish muscle and drying the fish muscle thereafter. The present invention also relates to a method of making a food product and includes reducing hydrolyzed fish muscle to a powdered form, and then mixing the fish muscle in powder form with a starchy and/or proteinaceous material to form a mixture which is subsequently subjected to high temperature extrusion processing to form a desired food product.

Abstract: A composition having lipase inhibiting activity is prepared by extracting defatted rice germ with water at room temperature. That composition, which is useful in preventing or treating obesity, can be incorporated into food products.

Abstract: A dibenzocyclooctadiene type lignan can be efficiently prepared by extracting a plant containing a dibenzocyclooctadiene type lignan with a low polar solvent, subjecting the resulting extract to partition extraction with a water-insoluble low polar solvent and a water-soluble high polar solvent, at least one time, and recovering the dibenzocyclooctadiene type lignan from the layer of the water-soluble high polar solvent.

Abstract: Disclosed are .gamma.-aminobutyric acid-enriched food materials to be obtained by dipping at least one material chosen from among germs of rice, rice bran containing germs, whole rice, germs of wheat and wheat bran containing germs in water at a pH of from 2.5 to 7.5 and at 80.degree. C. or lower. Also disclosed is a method for producing .gamma.-aminobutyric acid by extracting the .gamma.-aminobutyric acid-enriched food material with an acid followed by purifying the resulting extract by ion-exchanging chromatography. These products are useful as particular nutrient foods or additives to foods for patients suffering from hypertension.

Abstract: The disagreeable harsh, bitter, and astringent odor of pine extract is improved by incorporating into the pine extract a bamboo extract in the amount of from 0.1-20 times on a dry solid basis that of the pine extract, and an extract of Japanese apricot in an amount of 1-200 times on a dry solid basis that of the pine extract. The combination of the pine extract, bamboo extract and Japanese apricot extract is used as a health food or beverage, hair restorer, and medicine.

Abstract: Tomato based products, such as tomato puree, tomato paste, tomato sauce, and the like, having improved flavor characteristics, are produced by the modified hot break process of this invention. In this modified process whole tomatoes are subjected to an initial heating step which effects only limited heat penetration of the tomatoes. That is, whole tomatoes are blanched in water having a temperature above 185.degree. F. (85.degree. C.) for a short period of time to inactivate only those enzymes, primarily pectic enzymes, located at or near the surface of the tomatoes. Tomato enzymes located interior of the pericarp are not destroyed in this initial heating step. The tomatoes are then cooled to reduce the surface temperature of the tomatoes below about 110.degree. F. (43.degree. C.), and the cooled tomatoes are macerated in the presence of added alkali and a food grade alcohol, to provide a tomato slurry having a pH of between 4.7 and 5.1 and a temperature of below about 95.degree. F. (35.degree. C.).

Abstract: In order to produce natural antioxidants by extraction of spices selected from the group of rosemary, thyme, sage and origano using compressed carbon dioxide and oreganic solventsa) these spices are de-aromatized by extraction with carbon dioxide at a pressure of 80 to 300 bar and at a temperature of 10.degree. to 80.degree. C.,b) the extraction residue obtained from step a) is treated with polar alcoholic solvents with 1 to 4 C atoms and/or non-polar hydrocarbons with 5 to 7 C atoms andc) the solvent extract obtained from step b) is treated with active carbon andd) the extract obtained from step c) is aftertreated with water at a temperature of 40.degree. to 100.degree. C. if desired after extensively removing the solvent.Antioxidants obtained in this way are almost completely neutral with regard to flavour, odor as well as colour and are more effective than synthetic antioxidants.

Abstract: A taste-modification composition comprises adding one or more selected from the group consisting of salt, carbohydrate, organic acid, amino acid and protein to fresh Curculigo latifolia fruits, processed fruits there of or a curculin-containing material obtained therefrom.

Abstract: A method of producing a browning liquid product by pyrolyzing sugars and starches. The browning liquid imparts a brown, smoked color to a cooked foodstuff without imparting an undesirable strong smoked flavor to the foodstuff.

Abstract: A powdery oyster juice composition comprises oyster juice and a lactose. A process for the production of the powdery oyster juice composition comprises mixing an oyster juice concentrate with lactose and drying the mixture in such a manner as to reduce the moisture content of the mixture to 5% or less.

Abstract: This invention relates to areca food additives, especially, to additives for areca quids and foods containing areca component, and their preparation methods. High alkaline lime always exists in conventional areca food additive. Many problems consequently result such as oral cancer and the polluting of the environment by the spitting of a bright red liquid. A series of eatable neutral calcium salts of organic acid and compounds containing at least one of the following functional groups selected from the group consisting of --NH2, .dbd.NH, .tbd.N, --NH--, --CONH--, --HCO--, --CO--, --COOR--, --S--, and their salts were invented to replace lime. The taste of astringent and harms caused by the polyphenolic compounds of areca quid could be completely improved. The disease of quid chewer would be decreased and the problem of environmental pollution would be improved.

Abstract: A method for the production of isomerized hop preparation in which a hop extract is mixed with a solubilized alkaline and an alkaline earth metal salt, and the resulting mixture is subjected to a temperature of at least 70.degree. C. and a pH under 10 for a time sufficient to effect conversion of the alpha-acid in said hop extract into the iso-alpha acid.

Abstract: A process for providing a flavorable composition for use as a food condiment is provided. The composition is provided by extracting a mixture of steak sauce ingredients to provide a steak sauce extract separated from the extracted mixture of steak sauce ingredients. The steak sauce extract is heated in a pressure-controlled environment to above ambient pressure at a temperature above about 100.degree. C. The heat treated extract is then contacted with a substrate which is subsequently ground into powder form to provide a dry, powdered condiment useful as a steak sauce.

Abstract: A process for obtaining a blending and ageing additive from oak wood which comprises (a) mixing oak wood in subdivided or particulate form with water, alcohol or mixture thereof; (b) enzymatically digesting the mixture at elevated temperature; (c) adding wine or other alcohol to the digestion mixture after the digestion is completed; (d) refluxing the resulting mixture at elevated temperature until the wood changes color and the liquid phase no longer changes color; (e) separating the resulting liquid phase from the wood; and (f) distilling the liquid phase to obtain a clear or water-white distillate and solid extract. The distillate and/or extract may be added to wine or other beverage, or other composition such as vinegar, to improve properties thereof.

Abstract: An animal feed and water additive prepared from seaweed and a method of preparing an additive for animal consumption containing seaweed. Seaweed is dried, ground to a powder, frozen and extracted at warm temperature. A solution of elements, and an oxygen-aloe solution are added to the extract. The extract may be given to animals with their drinking water and/or food.

Abstract: Extraction, especially of firm fruit such as cranberries, with improved yields of high quality, low tannin juices by using an improved countercurrent extractor employing longitudinal members positioned between adjacent flights and reinfusion of decharacterized, extracted fruit pieces with infusion syrups, such as juices from fruits other than that extracted, to produce a fruit food product of various flavors having a desired level of inherent soluble fruit component, without the need to bleed off spent syrup as a byproduct.

Abstract: The invention relates to a process for producing a liquid product for coloring and flavoring a foodstuff by pyrolyzing sugars and starches. The liquid product is useful for imparting a brown smoked color to a foodstuff without adding undesired strong smoked flavors to the foodstuff.

Abstract: A powdery oyster juice composition comprises oyster juice and lactose. A process for the production of the powdery oyster juice composition comprises mixing an oyster juice concentrate with lactose and drying the mixture in such a manner as to reduce the moisture content of the mixture to 5% or below. A process for retaining the freshness of a perishable food, for example fish, shellfish, livestock meats and vegetables, comprises contacting the food with the powdery oyster juice composition or an aqueous solution thereof. The powdery oyster juice composition, which is excellent in preservability and handleability, makes it possible to retain the freshness of a refrigerated or cold-stored perishable food on a level comparable to that before refrigeration or cold storage.

Abstract: A food composition prepared from a lactic acid fermented aqueous liquorice extract which is free of the disadvantages of extremely strong sweetness which makes liquorice extracts unsuitable for maintaining and enhancing the pharmacological activities (both disease preventing and treating effects) of treating ulcers and hepatic diseases.

Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

Abstract: Dietary supplements containing in solution at least two herbal ingredients selected from a group consisting of: mullen leaf, witch hazel, baptisia (wild indigo), marshmallow root (Althea officianales), Potentilla tormentilla, myrrh, agrimony, blood root (sanguinaria), bistort, echinacea, parsley, eucalyptus, wintergreen, rosemary, ginger, sandalwood, sweet almond, sassafrass, linseed and castor. When ingested transcutaneously the product is holistically effective for reduction of plaque and for treating symptons of gingivitis, gum disorders, cold sores, oral boils, herpes simplex, pimples and acne vulgaris. The holistic product is carried in a treatment medium which may be a liquid solution, drops, gum drops, lozenges, chewing gum, breath dots, toothpaste, a skin patch, an oral rinse, a cream, a poultice, a suppository, a vapor, an inhalter and/or a douche.

Abstract: A protein curuculin obtained by extracting from fresh Curculigo latifolia fruits or dried fruits thereof with an aqueous solution of a salt of a concentration of at least 0.01M; a taste-modifier for a sour material comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; a chewing gum composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; and a mouth-wash composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or curuculin-containing material obtained therefrom are disclosed.