Abstract: An aspect of the present disclosure relates to a composition for improving respiratory health exposed to particulate matter, which contains a green tea extract, a green tea polysaccharide and a green tea flavonol as active ingredients. The composition provided in an aspect of the present disclosure can improve respiratory health damaged by exposure to particulate matter by enhancing the effect of preventing adsorption of particulate matter to bronchial epithelial cells and activating the cilia of bronchial epithelial cells. The composition provided in an aspect of the present disclosure may decrease blood heavy metal level.

Abstract: A method for cell disruption and extraction of a plant, includes placing plant material on a porous container, placing the porous container into a reaction device, and producing water ion steam of an atmospheric pressure by a water ion generator. The water ion steam infiltrates the porous container and permeates the plant material. The water ion steam penetrate cells of the plant material and breaks the cell wall of the cells, to cause a cell disruption. The residual water ion steam is drained outward from the exhaust pipe of the box.

Abstract: A method for extracting compounds from plant material utilizing terpenes as a solvent is described. The invention includes the excitation of the plant material and terpene solvent with microwave, ultrasound, heat input, and physical agitation or combinations thereof. The invention particularly covers the process as it relates to the extraction of THC and CBD and their derivatives from cannabis and hemp for the use in products for medical and recreational use. The combinations of terpene saturant, plant material strain and process variables can be tuned in order to dial in the final resultant product for several variables including but not limited to terpene content, THC or CBD potency, ratios of THC or CBD and their derivatives, or flavor profile.

Abstract: A method to prepare a therapeutic balm is disclosed. A first phase solution is prepared in an oak barrel using a grain neutral spirit. The first phase is mixed for 10 minutes per day for a month to prepare a second phase solution. The second phase solution is filtered at least twice to prepare a filtrate. The filtrate and third phase components are mixed to prepare a third phase solution. The third phase solution is mixed with a distilled wine liquor to prepare a fourth phase solution. The fourth phase solution is mixed at least twice a day for a month to prepare a fifth phase solution. The fifth phase solution is mixed with cranberry juice, pomegranate juice, and raspberry juice to prepare a sixth phase solution. The sixth phase solution is stored in a ceramic bottle for a least six months at room temperature to prepare a therapeutic balm.

Abstract: A method of enhancing the aroma of a wine or beverage conducts flavorful volatiles from a separately occurring fermentation process as driven by the expressed carbon dioxide of the fermentation process. As well as capturing flavorful volatiles that would otherwise be lost, the process “recycles” carbon dioxide reducing the released carbon dioxide for a given quantity of produced sparkling beverage.

Abstract: A sugar alcohol microcapsule obtained by mixing particles that include molten sugar alcohol and are dispersed in an oil phase with a material that reacts with the particles, and encapsulating the sugar alcohol.

Abstract: The coffee machine comprises an electronic controller connected to a user interface, which, in turn, comprises an input unit that receives the input commands from a user, the input unit having a surface that is touch-sensitive and/or sensitive to swipe gestures with a finger, the input unit also being configured for the acquisition of commands in the form of symbols defined by sequences of points (n1, n2, . . . ni) of the sensitive surface that can be selected by touching and/or swiping the sensitive surface with a finger, the controller having a comparator configured to identify an acquired symbol by comparing it with an archive of symbols present in a memory of the machine and to activate the machine function command corresponding to the identified symbol.

Abstract: A system and method for providing a layout of equipment in a data center, the equipment including a plurality of equipment racks, and at least one rack-based cooling provider. In one aspect, the method includes receiving data regarding airflow consumption for each of the plurality of equipment racks and cooling capacity of the at least one cooling provider, determining a layout of the data center, displaying the layout of the data center. In the method determining a layout can include pairing each equipment rack of the plurality of equipment racks with another equipment rack of the plurality of equipment racks based on airflow consumption of each of the plurality of equipment racks to create a plurality of pairs of equipment racks, arranging the pairs of equipment racks to form a two-row cluster of equipment racks based on the airflow consumption value of the equipment racks.

Abstract: The invention relates to an alcoholic fermentation process in the presence of one or more high alcohol tolerant yeast and one or more maltotriose positive yeast. The process of the present invention can be a fermentation process for the production of ethanol, for the production of beer, for the production of wine and the like. in a preferred embodiment, the present invention relates to a process for the production of ethanol in the presence of distiller's yeast and baker's yeast.

Abstract: A process for preparing a food or feed composition from J. curcas is disclosed. The method involves adding an acidified aqueous solution to J. curcas components, to a final pH of between 1 and 5, incubating the acidified mixture for a period for a period of at least 1 hour, and centrifuging the incubated mixture to separate the mixture into three physically distinct fractions: (i) a light, upper fraction containing oil, (ii) an aqueous fraction containing soluble acid-extracted components and breakdown products, and (iii) a substantially detoxified solid cake which forms or is used in forming the food or feed composition. The acidified aqueous solution added may be acidified olive vegetation water having a ratio of hydroxytyrosol to oleuropein of between 5:1 to 100:1. Also disclosed are a food or feed composition, and oil and aqueous fractions formed by the method.

Abstract: The present invention provides an efficient method for industrially producing a naturally-derived carotenoid composition with a large amount of a carotenoid such as astaxanthin from a culture of a yeast of the genus Xanthophyllomyces without requiring any special extraction equipment and any complicated refinement process and without any need for organic solvents harmful to humans. Provided is a method for producing a carotenoid composition, including the steps of washing a carotenoid-containing yeast of the genus Xanthophyllomyces with an organic solvent (A) at 30° C. or lower, and extracting a carotenoid from the washed yeast with an organic solvent (B) at 10° C. to 70° C.

Abstract: The present invention relates to an improved process for the preparation of an extract enriched in dihydrochalcones, and more specifically enriched in phlorizin, starting from a dry polyphenolic fraction originating from industrial apple processing. The invention also relates to a dihydrochal-cone extract obtainable by this process, and to a food or a nutraceutical product comprising a dihydrochalcone extract of the present invention.

Abstract: The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Abstract: The invention provides a process of purifying Rubusoside from the Rubus suavissimus S. Lee plant extract. The process is useful for producing high purity Rubusoside with purity greater than 95% (dry basis). High purity rubusoside is useful as in combination with other caloric and non-caloric sweeteners as well as non-caloric sweetener in various food and beverage compositions. The high purity rubusoside is useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakeries, cookies, chewing gums, and alike.

Abstract: The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).

Abstract: Hydroxytyrosol extracted from olives and/or from the solid residues of olives after the extraction of olive oil, by acid hydrolysis and purification on resin columns eluted with water contains hydroxytyrosol and tyrosol, is free from sugars, has a residual content of Benzo[a]pyrene that is less than 2 microg/Kg (weight BaP/weight of extract as dry matter), containing a weight ratio of hydroxytyrosol to hydroxymethylfurfural of between 45:1 and 10000:1, and the content of hydroxytyrosol in the extract is at least 0.5% (w/w) with purity of at least 40% (by HPLC 280 nm).

Abstract: There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.

Abstract: A receptacle holding unit (1) for a device for preparing a beverage from an ingredient contained in a receptacle (2) having: —a first part (10); —a second part (20) that is movable towards the first part, in particular along a longitudinal axis (1?), into a closed position for holding the receptacle in such unit and relatively apart from the first part into an open position for inserting the receptacle into such unit and/or for removal therefrom; —a fastening device (11, 21) having a fastened configuration for fastening together the first and second parts (10, 20) in the closed position and an unfastened configuration such to enable movement of the first and second parts out of the closed configuration; and —an actuator (30) movable between an open configuration and a closed configuration to drive the first part and the second part between the open and the closed positions.

Abstract: A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described.

Abstract: An organic fertilizer and an organic feed are produced by removing cadmium from processing residues of scallop (Patinopecten yessoensis) without separating the midgut gland. That is, a small amount of an aqueous citric acid solution is added to the processing residues of scallop including the midgut gland in which cadmium has been accumulated at a high concentration and the mixture of them is heated to 55 to 65° C. Thus, the thin midgut gland membrane is broken and the internal solution of the midgut gland containing cadmium is eluted. Then, solid matters are separated from the mixture including the solid matters and the internal solution of the midgut gland eluted. As the aqueous citric acid solution, a solution prepared by mixing at least 9% by weight of water relative to the processing residues and 1.8 to 3.3% by weight of citric acid relative to the total weight of the processing residues and water is used.

Abstract: A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

Abstract: The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Abstract: A method of delaying digestion by an animal or a human of carbohydrates in food, comprising administering an effective amount of one or more flavonoids to the animal or human in conjunction with the food, wherein the flavonoids are selected from luteolin, apigenin, tricin and their pharmaceutically acceptable analogues and derivatives.

Abstract: One embodiment of the present invention is method for making an alcohol concentrate using a nested batch fermentation process, wherein multiple rounds of wort fermentation, distillation and refortification, is described. The rounds are repeated until the desired concentration of fermented wort is obtained. Another embodiment of the present invention is a method for a continuous fermentation process, wherein portions of the fermentation are distilled and the remaining wort is returned to the active fermentation. This process is repeated until the desired concentration of the fermented wort is obtained. Yet another embodiment of the present invention is a method for extraction of hops compounds, wherein the distilled alcohol from the nested or continuous fermentation process is used.

Abstract: To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.

Abstract: A hop resin-based substance has the soft resin at least substantially removed such that the hard resin is present in an enriched state, the hard resin is enriched in terms of the water-insoluble constituents and xanthohumol has been, at least substantially, removed. The substance allows both very balanced bitterness to be adjusted and it does not constitute any optical impairment of beer due to insoluble matter caused by xanthohumol.

Abstract: Disclosed are methods and systems for a first stage of fractionating a lignocellulosic material or lignocellulosic-containing biomass to extract phytochemicals and low molecular weight lignins and lignans, collectively identified as extractives, by treating lignocellulosic material or biomass with an alkali in an exemplary alcohol/water co-solvent system. The extractives are species specific and can later be separated and isolated individually. The system has the added advantage that it renders the residual polymeric biomass, sometimes referred to as bagasse, as an enhanced digestibility animal feed or more accessible for enzymatic or chemical modification. The extractives separated in the methods of the invention are in a form closer to their native state than any form that can be obtained from other biomass pretreatment processes.

Abstract: A method for producing a high-zinc-content yeast extract, including extracting the high-zinc-content yeast extract by suspending zinc-containing yeast into a solution containing a carboxylic acid, a carboxylic acid salt, or both thereof to thereby obtain a suspension liquid, and separating a solid component and a liquid component of the suspension liquid; the high-zinc-content yeast extract; food; and an agent for maintaining and restoring a green color of vegetables.

Abstract: A method for extracting aromatic substances from solid plant based aroma bearers in a brew liquid, in particular in beer, comprising the steps: receiving a supply of aroma bearers in a process container, and flowing the process container through with a brew liquid, wherein the brew liquid flows through the process container with the supply of aroma bearers in at least one turbulent vortex flow.

Abstract: A method of removing a nonpolar solvent from a fluid volume that includes at least one nonpolar compound, such as a fat, an oil or a triglyceride, is provided. The method comprises contacting a fluid volume with an expanding gas to expand the nonpolar solvent and form a gas-expanded solvent. The gas-expanded solvent may have a substantially reduced density in comparison to the at least one nonpolar compound and/or a substantially reduced capacity to solubilize the nonpolar compound, causing the nonpolar compounds to separate from the gas-expanded nonpolar solvent into a separate liquid phase. The liquid phase including the at least one nonpolar compound may be separated from the gas-expanded solvent using conventional techniques. After separation of the liquid phase, at least one of the temperature and pressure may be reduced to separate the nonpolar solvent from the expanding gas such that the nonpolar solvent may be recovered and reused.

Abstract: Lignocellulosic biomass hydrolysate fermentation broth may be processed to produce a high solids syrup having relatively low viscosity that has a high energy content and may be burned in a fermentation production process. The high solids syrup was achieved through liquid/solid separation of broth or depleted broth producing a thin stillage with low suspended solids allowing evaporation to high solids while maintaining low viscosity.

Abstract: Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness.

Abstract: A method for efficiently reducing water content of an object to be treated that contains water without requiring a high-temperature environment such as one exceeding the boiling point of water, and a method for efficiently extracting an oil-soluble substance from an object to be treated that contains water and the oil-soluble substance. A method for reducing water content of an object to be treated and/or extracting an oil-soluble substance in the object to be treated into oil is performed by mixing the object to be treated containing water or water and the oil-soluble substance with an oil at a temperature that is lower than the boiling point of water, at which temperature the oil is a liquid.

Abstract: The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wherein when the edible oil is expressed from an oil-containing raw material, a diacylglycerol-containing oil or fat is added to the oil-containing raw material so that the diacylglycerol content in the oil or fat obtained after the oil expression is 4% by weight or more.

Abstract: The invention relates to a method of, and an apparatus (10) for, preparing a beverage from a solvent (11) and ingredients (12). The apparatus comprises:—a container (13) for containing the solvent,—an infuser (14) for containing the ingredients,—a first system (15) for moving solvent from the container to the infuser, and—a second system adapted to assume a first position for moving solvent being in the infuser out of the container, and a second position for carrying solvent being in the infuser back into the container. This apparatus allows preparing a beverage from a solvent and ingredients by means of a preliminary rinsing step of the ingredients, which is conducted in a simple manner for the user. Also, this apparatus allows a user to easily control the rinsing of the ingredients with respect to time, amount of water, etc., which minimizes nutritional loss (e.g. catechins in tea) during rinsing of the ingredients.

Abstract: A method for deriving a protein powder from fish is presented. The method includes obtaining raw fish material and verifying the quality of the fish material. Solvents and concentrates are prepared and ground with the fish material to produce a mixture. The mixture placed in a reactor and baked. A first filtration of the mixture extracts solvents, concentrates, oil and water to produce a meal. The oil and water are separated to produce Omega 3 fish oil and water. The water is purified to produce purified water and the purified water is stored or bottled. A second filtration on the meal further extracts solvents and concentrates. The meal is ground to yield a fine texture and cured to produce the protein powder.

Abstract: To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.

Abstract: A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

Abstract: A microalgae extract is disclosed consisting of: (A) 40-95 wt. % of a polar phase comprising: (i) 15-75 wt. % water; (ii) 20-80 wt. % of alcohols, acetone and/or combinations thereof; (iii) 0-10 wt. % of sodium chloride; (iv) up to 40 wt. % of other water soluble components; (B) 5-60 wt. % of an apolar phase comprising: (i) 70-99.5 wt. % of triglycerides, diglycerides, monoglycerides, phosphatides, free fatty acids and/or combinations thereof; (ii) 0.05-25 wt. % of oil-soluble pigment; (iii) up to 30 wt. % of other oil soluble components; and (iv) optionally other components in a concentration that does not exceed 9% by weight of the water contained in the extract, wherein the extract contains less than 0.5% by weight of the apolar phase of apolar organic solvent selected from C5-C10 alkanes. Processes for extracting an oil-soluble pigment from wet biomass of micro-organisms are also disclosed.

Abstract: The present invention relates to an improved process for the preparation of an extract enriched in dihydrochalcones, and more specifically enriched in phlorizin, starting from a polyphenolic fraction originating from industrial apple processing. The invention also relates to a dihydrochal-cone extract obtainable by this process, and to a food or a nutraceutical product comprising a dihydrochalcone extract of the present invention.

Abstract: A process for removing water and solutes from the lumens of green wood, while leaving the cell walls throughout the wood uniformly fully swollen, comprises subjecting the green wood to supercritical carbon dioxide.

Abstract: The present invention relates to a method for producing articles impregnated with at least one plant substance from at least one plant, characterized in that it comprises the following steps: a) Extraction and/or pressing of at least one plant (V1), or at least one part of said plant, producing a liquid plant extract (E1)) and a solid fibrous residue (R1), then b) Separation of said plant extract (E1) from said fibrous residue (R1), and c) Destructuring of said fibrous residue (R1), d) Production of a fibrous web or of an article made from the fibrous residue (R1) obtained in step c), and e) Impregnation of said fibrous residue (R1) with (i) at least said plant extract (E1), which is optionally concentrated, purified, flavored and/or fragranced, with (ii) at least one water-soluble or liposoluble plant substance isolated from said plant extract (E1), with (iii) at least one composition comprising at least one optionally concentrated, purified, flavored and/or fragranced water-soluble or liposoluble substan

Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie carbonated lemon-flavored beverage containing the purified Rebaudioside D and a process for making the low-calorie carbonated lemon-flavored beverage containing the purified Rebaudioside D.

Abstract: A process for purifying a lipid composition having predominantly neutral lipid components having at least one long chain polyunsaturated fatty acid is disclosed. The process employs contacting the lipid composition with a polar solvent, such as acetone, wherein the solvent is selected such that contaminants are less soluble in the solvent than is the long chain polyunsaturated fatty acid. The process is typically conducted at cooler temperatures, including about 0° C. Upon precipitation of the contaminants from the lipid composition, a separation is conducted to remove the precipitated material from the lipid composition. The long chain polyunsaturated fatty acids can include ARA, DPA, EPA, and/or DHA. The process of the present invention effectively winterizes lipid compositions, thereby reducing the tendency of such compositions to become hazy.

Abstract: According to the invention, the object is achieved by providing all necessary conditions at optimum level to produce plant and plant parts having higher nutrients and secondary metabolites, when compared to normal plants or grown in tap water. Formulated solution containing balanced nutrients, higher levels of targeted nutrient, required pH, single or multiple eliciting factors, required concentrations of natural preservatives and maintained at required temperature and light facilitated to achieve the above object.

Abstract: A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle comprises reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

Abstract: Disclosed are nutritional compositions and methods for preparing the compositions, comprising fat, protein, and carbohydrate, including a combination of curcumin, demethoxycurcumin, and bisdemethoxycurcumin, which combination is solubilized in a polar oil having an HLB value of from about 0.7 to about 14 wherein the weight ratio of the bisdemethoxycurcumin to the curcumin is from about 1:1 to about 1:7 and the weight ratio of the bisdemethoxycurcumin to the demethoxycurcumin is from about 1:1 to about 1:2.5. The composition provides a selected ratio of curcuminoids having improved biological activity, bioavailability, and reduced color impact.

Abstract: A chocolate beverage composition is provided having a white, non-discolored foam on its surface. The chocolate beverage composition includes a foaming creamer and discrete, substantially non-powdered cocoa solids. The composition may be suitable for forming a beverage on the addition of a hot or cold liquid. The composition may also include a sweetening agent, a flavouring agent, a thickener, or a whitener. A beverage dispensing container of the beverage composition is also provided and may be in the form of a cartridge, sachet, pod or capsule and may be used with a beverage dispensing machine. Methods of forming the beverage composition are also provided.

Abstract: The invention relates to a process and apparatus of extraction with the use of vacuum and can be used to extract the bioactive agents from raw materials. The method of extraction of materials, includes the heating the extractant, the preliminary extraction of raw materials with the heated rollers by means of extractant, the impregnation of raw material with extractant and extraction of raw materials in vacuum-impulsive mode by cycles, which include the heating with hot coolant gas not exceeding 39° C. and a creation of vacuum in the chamber in the regime of quick vacuum-impulsive exposure with stepwise multiple pressure drop from the atmospheric pressure to the pressure not more 0.0001 MPa, followed by keeping under vacuum to stabilize the temperature of the mixture and the vacuum relief at the end of the cycle.

Abstract: The problem to be solved of the present invention is to provide a method which can efficiently and economically produce a flavoring agent and can give the original flavor of a raw material to a food and drink. The objective of the present invention is also to provide a flavoring agent. The method for producing a flavoring agent according to the present invention is characterized in comprising the steps of mixing a flavor material with a solvent and extracting a flavor component contained in the fragrant material under pressure; wherein a solubility parameter of the solvent is not less than 8.0 and not more than 25.0.