Abstract: The present invention relates to the preparation of novel polyphenol fractions of Camellia sinensis (tea), the use thereof and formulations containing them. The invention relates specifically to the preparation of extracts deprived of caffeine but containing the polyphenols deriving from epigallocatechin in a natural ratio. The use of these novel extracts, alone or in combination with other active principles, is of interest to the food, pharmaceutical, and cosmetic industry, especially to treat cytotoxic and oxidative conditions.

Abstract: This invention relates to analgesic compositions obtained from the fruit of the Capsicum genus, in particular Capsicum annuum and more particularly to purees or extracts of sweet peppers. This invention further relates to therapeutic uses of such analgesic compositions.

Abstract: The temperature sensitive differential of the solubilities of various isoflavone fractions is used to initially separate the fractions by heating an aqueous soy molasses or soy whey feed stream. The temperature of the feed stream is selected according to the temperature at which a desired isoflavone fraction or fractions become soluble. Then, the heated feed stream is passed through an ultrafiltration membrane having a cutoff which further selects desired isoflavone molecules by size. In some examples, the permeate is subjected to reverse osmosis in order to concentrate the solids. The resulting permeate is put through a resin adsorption process carried out in at least one liquid chromatography column to further separate the desired isoflavone fractions. A plurality of such columns may be used to provide a continuous process. Various processes are described for drying and crystallizing the isoflavone fractions.

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: A process for the continuous extraction of water soluble solids from solid particles containing them for providing an extract product in one or more extraction stages. In each extraction stage, a slurry containing particles to be extracted and extract is introduced into an extraction reactor to form an upwardly moving packed bed. Particles are scraped from the packed bed for defining an upper surface of the packed bed. An extraction liquid is introduced into the extraction reactor above the upper surface of the packed bed. A portion of the extraction liquid percolating through the packed bed for extracting water soluble substances from the particles in the packed bed and forming an extract. The remaining portion of the extraction liquid entrains the particles scraped from the packed bed for providing a spent particles slurry. The spent particles slurry is removed from the extraction reactor. Extract is removed from below the packed bed and at least a portion of the extract forms the extract product.

Abstract: The present invention relates to the preparation of novel polyphenol fractions of Camellia sinensis (tea), the use thereof and formulations containing them. The invention relates specifically to the preparation of extracts deprived of caffeine but containing the polyphenols deriving from epigallocatechin in a natural ratio. The use of these novel extracts, alone or in combination with other active principles, is of interest to the food, pharmaceutical, and cosmetic industry, especially to treat cytotoxic and oxidative conditions.

Abstract: Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary source for reducing the level of carcinogens in mammals.

Abstract: A filtration apparatus for brewing coffee, tea or the like therein and allowing a user to directly drink the brewed liquid from the same filtration apparatus. The apparatus comprises a vessel, such as a container or cup, and a double filter assembly installed within the vessel. The double filter assembly comprises a lower filter, an upper filter, and an alignment rod connecting the lower and upper filters together for facilitating the installation of the double filter assembly into the container. The lower and upper filters engage the interior periphery surface of the container for preventing the contents, such as ground coffee beans or tea leaves, in the container from being consumed by the user but allowing the brewed liquid to pass therethrough.

Abstract: The extraction of native products is rendered difficult by the fact that attraction forces act between the liquid native products which are not water-soluble and the tissue incorporating them, and that other constituents are dissolved or present in the form of particles in suspension in the products during the extraction process. The initial substance mixture is, therefore, processed together with a water-soluble, organic solvent and optionally water to form a paste. The addition of the water-soluble, organic solvent enables the substance mixture to be separated cleanly into an aqueous phase and an organic phase in the centrifugal field, no further cleaning being necessary for the organic phase. The process according to the invention has a wide area of application. In principle, it can be applied to all substance mixtures containing liquid, organic substances, in particular to vegetable and animal tissue.

Abstract: Methods and devices for flavoring liquids are disclosed. Flavoring solids such as particulate coffee solids are packed into an impermeable container, preferably occupying most or all of the available volume. Absorbed in the solids is a quantity of extractant liquid, preferably alcoholic liquor but others are possible. The amount of extractant is no more than can be taken up by the solids; there is no free liquid. The extractant pre-extracts flavoring components from the solids. One or more seals are removable to expose openings of the container. The openings may be closed by an integral filter, or a filter may be provided by an auxiliary device which holds the container. With the seals removed, the solids charge can be rinsed with liquid to be flavored, washing out the pre-extracted flavoring components.

Abstract: A process for preparing a ginkgo leaf powder tea from which 2-hexenal has been eliminated, and whose taste has been improved, having the steps of selecting and washing fresh ginkgo leaves, roasting the leaves in a roaster whose internal temperature is controlled in the range of 160.degree. to 180.degree. C. for 10 to 15 minutes, rolling the roasted ginkgo leaves in a roller for 15 to 20 minutes, and heat-drying the rolled leaves by purging nitrogen gas of 90.degree. to 100.degree. C. for 30 to 40 minutes, shredding and pulverizing the dried ginkgo leaves to produce ginkgo leaf powder of 100 to 400 mesh, roasting the ginkgo leaf powder thus produced by rotating the powder at a temperature of between 80.degree. to 85.degree. C. for 2 to 3 hours, and, removing powder particles greater than 400 mesh from the ginkgo leaf powder by blowing air or fanning, and packaging the ginkgo leaf powder into teabags or other desired packaging.

Abstract: Two cereal extracts are produced by the steps of milling cereal material, suspending the milled material in an aqueous liquid, treating the suspension with an alkali, acidifying and separating the solid and liquid in the resulting mixture. The liquid and solid may be further purified and are useful as ingredients in comestible products.

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: A process for producing reduced-flatulence, legume-based snack foods. The process includes mixing legumes with an aqueous solvent and processing aids to form a legume solution. The legumes are in the legume solution are then allowed to hydrate. An aqueous solution oligosaccharides, polysaccharides, or combinations thereof is them extracted from the legume solution. The legume solution is mixed with a cereal flour to form a dough mixture. The dough mixture is then cooked and shaped.

Abstract: This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional properties, and its isoflavone content is substantially increased compared to traditional soy protein concentrates and isolates. In addition the total sulfur containing amino acid content is improved compared to soy protein isolates. The method for the manufacture of the novel soy protein product results in improved yield and reduced waste products compared to those used to manufacture soy protein concentrates and isolates. The novel soy protein product displays desirable flavor, composition, and performance as an ingredient in the production of dairy or meat based food products such as infant formula, nutritional beverage, milk replacer, soy extended bologna, imitation processed cheese spread, water-injected ham, yogurt and frozen dessert.

Abstract: A beverage brewing method for producing a brewed beverage having a serving temperature within a predetermined serving temperature range. A beverage brewing appliance includes a brewing apparatus for infusing a beverage brewing substance retained therein to extract a brewed beverage therefrom. The appliance also includes a first water source having a water heater coupled thereto for providing and delivering brewing water to the brewing apparatus within a predetermined range of brewing temperatures to produce a desired brewed beverage. The brewing appliance also includes a second water source for providing and delivering temperature reduction water to the brewed beverage within a temperature range which, when mixed with the brewed beverage results in a final beverage dispensed from the brewing apparatus within a predetermined serving temperature ranges.

Abstract: The present invention relates to a process for recovering polyhydroxyalkanoate from a biological source material comprising the polyhydroxyalkanoate, the process comprising: a) comminuting the biological source material; b) air classifying the biological source material such that the polyhydroxyalkanoate particles are separated from other components of the biological source material; and c) recovering the polyhydroxyalkanoate.

Abstract: The present invention provides methods and for the dealcoholization of alcohol containing solutions, especially fermented beverages. In preferred embodiments the methods employ a novel controlled-strip evaporative perstraction technique following initial clarification to remove biomass, wherein strip solutions, dealcoholized beverage, or both are recycled for use in the strip solutions for dealcoholization of subsequent batches of feed beverage. In further preferred embodiments additives are introduced into the strip solution to further limit loss of volatile components during perstraction. Biomass removed by the clarification is then returned to the retentate product following perstration.

Abstract: The temperature sensitive differential of the solubilities of isoflavones is used to separate them by heating an aqueous soy molasses feed stream. The temperature of the feed stream is increased to select an isoflavone. Then the heated feed stream is passed through an ultrafiltration membrane. The resulting permeate is cooled to crystallize the isoflavone. Or, the permeate may be put through a resin adsorption process in a liquid-chromatography column to separate out the desired isoflavone. Various processes are described for drying and recrystallizing the resulting isoflavone solids.

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 method of preparing a food product rich in glucosinolates wherein cruciferous seeds, with the exception of cabbage, cress, mustard and radish seeds, are germinated, and sprouts are harvested prior to the 2-leaf stage, to form a food product containing a plurality of sprouts.

Abstract: A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an aqueous solution. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an aqueous solution to contact, physically wash, and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated aqueous solution. The aqueous solution pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the aqueous solution and rinsed to remove excess aqueous solution from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color.

Abstract: The temperature sensitive differential of the solubilities of isoflavones is used to separate them by heating an aqueous soy molasses feed stream. The temperature of the feed stream is increased to select isoflavone fractions. Then the heated feed stream is passed through an ultrafiltration membrane. The resulting permeate is cooled to crystallize the isoflavone fractions. Or, the permeate may be put through a resin adsorption process in a liquid-chromatography column to separate out the desired isoflavone fractions. Various processes are described for drying and recrystallizing the resulting isoflavone solids.

Abstract: Two cereal extracts are produced by means of a process comprising the steps of milling cereal material, suspending the milled material in an aqueous liquid, treating the suspension with an alkali, acidifying and separating the solid and liquid in the resulting mixture. The liquid and solid may be further purified and are useful as ingredients in comestible products.

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: There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130.degree. C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Abstract: Pecto-cellulosic compositions are prepared by treating comminuted citrus peel or other pectin-containing material in an acidified aqueous solution to solubilize pectin. The pectin is then recovered in the cellulosic matrix of the citrus peel by adjusting the pH of the solution and dried. The resulting pecto-cellulosic product is incorporated in food and other products.

Abstract: Solutions of sugars obtained during the processing of foodstuffs can be subject to bacterial contamination. In view of the possible legislation to prevent the use of existing disinfectants such as formaldehyde in these conditions, alternative treatments are needed. Effective disinfection of sugar solutions can be achieved employing a peracetic acid solution containing a high mole ratio of hydrogen peroxide to peracetic acid, such as from 18:1 to about 54:1 in combination with a second peracetic acid solution.

Abstract: A method of obtaining selected tea polyphenol or theaflavin antioxidants in proportions reflective of those in natural tea is disclosed. The method employs a water solubilization of tea cream coupled with a mixed water/organic solvent extraction of the tea cream. The purified materials prepared are also disclosed.

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: A container includes a cap having a press slidably mounted therein. At the distal end of the press is a filter and at the other end is a handle. A user places the press in the container and adds coffee grounds or tea leaves and hot water on top of the filter. The container, coffee grounds or tea leaves, and hot water are allowed to steep for a period of time. The user then pulls upward on the handle, moving the filter from a first brewing position to a second spent position in which the coffee grounds or tea leaves are trapped between the filter and cap. In the preferred embodiment, the press is then removed from the container and the user drinks the resulting coffee, tea or other beverage directly from the container.

Abstract: A method for extraction and removal of cholesterol from untreated liquid egg yolk with simultaneous production of cholesterol as a by-product. The removal of cholesterol from the untreated liquid egg yolk is achieved by the extraction of cholesterol into a vegetable oil by ultra high pressure homogenization producing liquid egg yolk having reduced amount of cholesterol. The cholesterol extracted into the vegetable oil is further removed from the oil by steam stripping method, allowing a recycling of the steam stripped extraction oil. Cholesterol is recovered as the extraction by-product from the aqueous steam stripping distillate.

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: Garlic, onion or like bulb vegetables are whisked in an appropriate quantity of water to obtain an intermediate product having the consistency of a very fluid cream which is subsequently subjected to freeze drying. The product obtained, ground to a powder, subsequently reconstituted with pre-selected comestible liquids, has been found to possess the properties of the starting bulbs but did not have the offensive day-after effect.

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 method for improving the quality of an aliment, such as an alcoholic liquor, by removing impurities such as carbamates, sulfites and bioamines, includes contacting an aliment containing the impurity with a container formed of a membrane permeable to the impurity. The container encloses a non-diffusible reactant such as binding agents, neutralizing agents, oxidizing agents, transesterifying agents and hydrolyzing agents. The container and the contents are separated from the aliment after a period of time sufficient for the reactants to react with the impurity.

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: The invention relates to a process for producing a soluble cocoa product. Cocoa powder is subjected to an extraction with alcohol, particularly with ethanol, and from the residue a water extract is prepared. This water extract is concentrated and as a soluble cocoa product it can be put to many uses as basic substance for beverages, confectionary, ice-cream, pastries etc.

Abstract: A cold water infusion apparatus and method for brewing iced tea and similar beverages includes a vessel, having a removable lid, for containing the water and a tabular guideway supported from the lid and extending into the water. A string having an infusion pouch at one end and a tag at the other end is selectively engaged in the guideway. A lower edge of the guideway retains the pouch in a submerged position within the water. A dispenser attached to the guideway, is fillable with a granulated sweetener, and is simultaneously submergable with the pouch for dissolving the sweetener in the water.

Abstract: The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to form a mixture, wherein the ratio of oil to yolk is in the range of between about 2.4:1 to about 1:1, and the ratio between water:salt:food grade acid is in the range of between about 0.30:0.14:0.003 to about 0.70:0.45:0.056, based upon the weight of the unsalted egg yolk. The mixture is sheared and centrifuged to separate the mixture into a first and a second stream, wherein the first stream contains the egg yolk and water and the second stream contains the cholesterol and oil.

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: High dietary fiber from sources that have had minimal use in food products, for example bakery goods, extruded items and pasta, for humans because of their green coloration and inherent flavors. The fibrous material is immersed in an aqueous dispersion of chlorine for a period of time with a concentration of chlorine that is effective for removing substantially all of the coloration from the material with a minimal effect on the fiber matrix, for example three to thirty minutes with one part fiber to five parts water and about 13,500 to 62,400 ppm chlorine. Advantageously the thus bleached material is then water rinsed and immersed in a 4-50% aqueous solution of peroxide at a temperature of about room temperature to boiling for up to about 15 minutes or until the fiber flavor and chlorine backnotes are rendered blander.

Abstract: The present invention relates to a novel process for the elimination of steroid compounds contained in a substance of biological origin by complexing the steroidal compounds by means of a cyclodextrin, in an aqueous medium, under agitation at a temperature between 20.degree. and 80.degree. C. and then separating the complexes so formed.

Abstract: A process for preparing an extract from ground, roasted coffee is described. A primary extract is prepared by exhaustive primary extraction with water or an aqueous solution in one or more extraction cells including one cell to which extraction liquid is supplied. A secondary extract is prepared by secondary extraction with water or an aqueous solution in one or more extraction cells including one cell from which secondary extract is drawn off. The process is conducted so that when the primary extraction cell to which the water or the aqueous solution is supplied has been exhaustively extracted, this cell is connected through to the secondary extraction as an extraction cell from which secondary extract is withdrawn, and the first quantity of extract from the cell connected through, which quantity corresponds approximately to the liquid contents of said cell, is supplied to the primary extraction as an extraction liquid.

Abstract: A process for driving from almond hulls vegetable fiber acceptable to the human stomach without substantial tannin, almond fruit syrup substantially without tannin, and vegetable tannin from almond hulls, utilizing warm temperature aqueous processes.

Abstract: Xanthine compounds are removed from cocoa beans by subjecting a mixture of a cocoa bean feedstock and a xanthine leachant to ultrasonic radiation.

Abstract: This invention relates to a high browning liquid smoke composition made from the condensable liquids of pyrolyed wood or cellulose. The high browning liquid smoke composition has the capability to flavor and to impart characteristic smoke color to a foodstuff and has a brix less than about 50, a browning index greater than about 30, and a transmittance value of greater than about 50% at 590 nm. A method of making the high browning liquid smoke composition and the use of the composition with a food product is also disclosed.

Abstract: A process of preparing an alkaline solution of Labiatae antioxidants essentially free of lipids by agitating a solvent extract of the herb with an aqueous alkaline lower-aliphatic alcoholic or polyol solution thereof, separating the aqueous phase from the insoluble phase, and removing the alcohol from the aqueous phase by distillation to give a stable product with an antioxidant strength of 0.2 or more, having a pH above about 8.4, and having less than 75% water, preferably in the presence of a water-immiscible solvent, and a stable aqueous antioxidant solution of a Labiatae extract, consisting essentially of essentially all of the antioxidant substances present in the herb, which is preferably rosemary, sage, or thyme, with an antioxidant strength of 0.2 or more, and less than about 75% water, preferably having a pH between about 8.4 and about 11.