Abstract: The purpose of the present invention is to offer an intestinal activation food product containing natto powder that delivers the natto bacteria live.to the intestines and produces an adequate intestinal regulating effect by enhancing the mitotic growth of the natto bacteria delivered to the intestines and, furthermore, a product that is easy to take without causing the offensive smell peculiar to natto during storage. For this reasons, the intestinal activation food product containing natto powder in accordance with this invention is a uniform blend obtained by blending to 15 wt. % of natto powder containing the natto bacteria with 50 wt. % of lactose as the growth factor substance, 30 wt. % of 300 mesh particle size coffee powder as the porous substance and 5 wt. % of sporophyte-containing lactic acid bacilli as the germination inducing substance and filling 0.5 g of this mixture into a hard capsule.

Abstract: Disclosed are tea extracts which do not form precipitates or change their taste even after long-term preservation, as well as a method of producing the same. Carrageenan is added to tea extracts to suppress formation of insoluble matters.

Abstract: A coffee puff snack and a method of manufacturing the same, which, are provided, in which the snack does not lack characteristic coffee flavor that is uniformly spread over its surface and inside, and also can be shaped directly in a single working process. The coffee puff snack is a product which is manufactured through a process of feeding mixed materials of roasted comminuted coffee bean grains, other grains, and moisture added when necessary, into an extruder, pressurizing and heating for gelatinization, puffing, shaping, and drying.

Abstract: It is the object of the present invention to provide a coffee extract manufacturing method which prevents deterioration of flavor and precipitation in the coffee extract during long-term preservation and also keeps a sealed container filled with the coffee extract from expanding to deform or break for long preservation or heat sterilization. The invention is directed to a coffee extract manufacturing method allowing a long-term preservation, which has achieved the above object by adding strong alkaline salt that is alkaline noncarbonate into coffee extract.