Abstract: Disclosed is a method for cheaply and easily producing theaflavins. After adding a large quantity of water to raw tea leaves that have not undergone wilt treatment, the tea leaves are crushed in a blender and then let stand, shaken, or agitated, thereby efficiently convening four types of catechins in the raw tea leaves to theaflavins. After adding water and crushing the raw tea leaves, letting the tea leaves stand allows theaflavins to be selectively obtained with high yield. Shaking the raw tea leaves which have had water added and been crushed allows four types of theaflavins to be obtained with high yield. The generated theaflavins can be easily collected using a method such as extraction by organic solvent.

Abstract: A process for producing a tea extract containing non-polymer catechins, which includes immersing unfermented tea leaves in ethanol or an ethanol-water solution having an ethanol concentration of from 85 to 99.5 vol % to obtain unfermented tea leaves having a percentage catechin residue of at least 80 wt % based on a catechin content of the unfermented tea leaves before the immersion in the ethanol or ethanol-water solution, and then extracting the unfermented tea leaves with warm water or hot water. The highly-efficient extraction of non-polymer catechins makes it possible to obtain a tea extract, which has an improved taste and does not produce sediment when added to beverages.

Abstract: A fermented tea produced by primary-drying tea material leaves by means of a primary tea rolling dryer (primary drying step) to adjust the moisture content of raw leaves (tea material leaves) of bancha with low qualities (the second crop of tea, the third crop of tea, the shuto-bancha, the skiffed leaves of tea, and the like) to a constant moisture; subsequently, providing them in a tea roller (tea rolling step); adding loquat leaves during the tea rolling step in order to knead loquat leaves together with the tea material leaves; and fermenting and drying the kneaded tea material leaves and loquat leaves. The fermented tea is formed into a composition having, as an active component, the fermented tea obtained by tea-rolling processing of tea material leaves and loquat leaves, and an extract contained in the fermented tea.

Abstract: An apparatus and method of flash freezing a tea-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a tea beverage base as needed. In particular, a warm or cold tea-based beverage may be easily and affordably created using the frozen beads.

Abstract: In a process employing a coffee machine, a sealed capsule is fed with a certain amount of axial clearance into a cup aligned along a horizontal axis with a pressurized-hot-water sprinkler, and is moved towards the sprinkler to press an annular flange of the sealed capsule in fluidtight manner against the sprinkler, to pierce a front sealing wall of the sealed capsule by means of a first piercing device, to feed pressurized hot water through the sealing wall to expand the sealed capsule axially and eliminate the axial clearance, and to bring an end wall of the sealed capsule into fluidtight contact with a second piercing device, and pierce the end wall against the second piercing device, so that coffee flows out through the second piercing device.

Abstract: Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods for producing such high quality extracts. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.

Abstract: A filter bag and method of brewing coffee, tea or the like in a French press. The bag is made of a material penetrable by water, but not by solid particles. The method comprises the steps of: Removing the plunger from the French press, placing the bag into the French press with the opening facing up, placing ground coffee beans, tea leaves or the like in the filter bag and pouring hot liquid into the bag. Then, the plunger is mounted on the French press as in ordinary use, just as the beverage steeps as it normally does. Then, the plunger is pushed down, emptying the filter bag of liquid and leaving the filter bag at the bottom of the French press. By means of the method it is achieved that smaller particles can be filtered out than is possible with the prior art French press, meaning that there are fewer grounds in the beverage. Also, the coffee grounds or tea leaves are contained in a way that allows for their quick and easy disposal, which makes it easier to clean the French press after use.

Abstract: A beverage concentrate system (10) includes a brewer (12), a heat exchanger (24) and pump (22). Beverage concentrate is pumped by pump (22) from a receptacle (14), and through the heat exchanger (24), for combining with water via a dispenser (28) to form a finished beverage.

Abstract: The infusion brewing device has a steeping area configured and adapted to receive a filter, particulate steeping material and hot liquid water for steeping the particulate steeping material into an infusion. A vacuum chamber is positioned below the steeping area. The vacuum chamber has a hermetic wall, a closable lower outlet, and an upper opening leading to the steeping area. An inlet of a vacuum conduit is positioned in the vacuum chamber, above a maximum liquid level of the vacuum chamber and whereas an outlet thereof is connected to a vacuum source. The inlet is spaced from the wall by an inlet spacing distance. The vacuum source is operable to reduce the pressure in the vacuum chamber in a manner to draw the infusion through the filter and upper opening.

Abstract: A system that allows for hot water on demand and once the water is heated, it is delivered to flavor containing solid material in a pressurized pulse. By heating the water on demand, a more uniform temperature can be achieved and by delivering the heated water in a pressurized pulse, the extraction of flavor from the flavor containing solid material is greatly improved. In addition, to determine the volume of water used in the system, the number of pressurized pulses are counted and that gives a more uniform consistent measurement of the volume of water used instead of the timed delivery of water.

Abstract: The present invention provides a rush juice powder which is mainly made from rush containing a high percentage of dietary fiber and having an antibacterial function and an anti-inflammatory function, has an extremely high function to eliminate active oxygen through interaction with a matcha (powdered green tea) in addition to the original functions of rush, and further is easy to drink. A rush juice powder contains a powdered rush which is made by soaking a rush in hot water for a blanching treatment, drying the blanched rush by hot-air and then pulverizing the dried rush. Both a matcha (powdered green tea) and a cyclic oligosaccharide are blended at a respectively determined ratio to the powdered rush.

Abstract: A device for preparing a beverage suitable for human consumption and having a fine-bubble foam layer, includes a beverage unit for delivering the beverage under pressure and at least one nozzle which is in fluid communication with the beverage unit for supplying the beverage to the nozzle such that the nozzle can generate a jet of beverage. The device further includes a receiving unit into which the jet is directed for obtaining the beverage with the fine-bubble foam layer. The receiving unit is provided with a chamber with at least one drain opening for delivering the beverage with the fine-bubble foam layer and a jet impact member accommodated in the chamber and having a top that lies free from an inner wall of the chamber. The nozzle and the jet impact member are mutually oriented such that the jet hits against a portion of the top of the jet impact member, so that the jet after hitting against the jet impact member forms a mist of the beverage.

Abstract: A method of manufacturing a high quality beverage capable of providing beverage by an extraction after roasting the material thereof and filling beverage of a roast material in a container and sealing the container. The method comprises a step for roasting the material in a sterile atmosphere, and extracting the roast material or preparing a suspension of the roast material with sterilized water, wherein sterilized inert gas atmosphere is used as the sterile atmosphere in at least a part of the step, whereby since both the deterioration of quality due to oxidation and the deterioration of quality by heating can be prevented, the high quality beverage of the roast material can be manufactured.

Abstract: Green tea formulations and methods for the preparation thereof are shown and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.

Abstract: This invention relates to a process for producing a green tea flavor by extracting it from green tea leaves with water cooler than 10° C., and also to a beverage with the flavor obtained by the process and added therein. This invention also relates to a process for producing a dried green tea polyphenol by subjecting green tea leaves to a first extraction with water cooler than 10° C. and then to a second extraction with warm water of 50° C. or higher, and drying an extract of the second extraction, and also with a process for producing a beverage by adding a green tea polyphenol obtained by the process.

Abstract: The present invention provides a method of manufacturing a green tea product with enhanced aroma. The method comprises the steps of: providing an aroma composition comprising E-2-hexenal and linalool in a weight ratio of at least 0.7:1; and combining the aroma composition with the tea product. Also provided are green tea products with enhanced aroma.

Abstract: The present invention provides a unique process and system for brewing beverages for retail or commercial use where the key brewing parameters are independently controlled to produce multi-cup batches of brewed beverage of optimum taste. This invention is applicable to both retail and commercial applications and is scalable in quantities ranging from one cup to three gallons or more of brewed beverage. Since the extraction and solid-liquid separation are conducted separately and independently, the present invention decouples these two operations to avoid reduction in taste quality while still being able to provide large multi-cup batches.

Abstract: A method for producing an extract and/or a squeezed liquid, which includes: feeding a food to be extracted and/or squeezed into a crushing apparatus; adding a solvent into the crushing apparatus immediately after and/or while milling the food; extracting and/or squeezing a useful food component of the food into the solvent; and carrying out liquid-solid separation by removing the resulting extracted residue and/or squeezed residue with a continuous solid-liquid separation apparatus.

Abstract: A method for preparing a beverage or liquid from a food substance contained in a filtering receptacle by passing water through the substance using brewing centrifugal forces. The method includes feeding water into the receptacle, and driving the receptacle in centrifugal rotation to force water to flow through the substance in a centrifugal flow path to the outlet of the receptacle. The receptacle is a sealed capsule which is opened for water to be introduced into the capsule, contains a predetermined dose of food substance and is discarded after use.

Abstract: An automatically controllable commercial system for brewing a consistently high quality cold brewed beverage from a supply of purified water, optionally sweetening the brewed beverage, and dispensing the cold brewed beverage is provided. The system of the present invention includes automatically controllable integrated components for purifying the water supplied to brew the beverage and for maintaining the system in a sanitary condition that can be serviced on site or from a remote location. The present invention further provides an automated, commercial scale method for brewing tea from real tea leaves and naturally sweetening the tea to produce cold sweet tea with the high quality taste of homemade sweet tea.

Abstract: A method and device for preparing a hot or cold drink by infusion of a product in water such as tea leaves for example, comprising a step of heating water to a determined temperature, then a step of mixing the leaves with the hot water, and finally a step of removing the infused leaves, comprising at least one step of immersing at least one element made of a porous material during the infusion; determining the temperature to which a predetermined volume of water must be heated; and determining the infusion time of the leaves in said volume of heated water; said infusion time in said volume of water is determined according to the characteristics of the infusions prepared with said leaves, the information relating to said leaves being recorded in a memory unit.

Abstract: The present invention relates to a use of saccharides in extraction of tea or herbaceous plants. The addition of saccharides before or during the extraction procedure of tea or herbaceous plants can effectively improve the flavor of tea or beverage as made from extract of the tea or herbaceous plants, enhance its aroma, as well as increase the extraction rate of soluble solids of the tea or herbaceous.

Abstract: The purpose of the current invention, the Tea Press, is to provide the user with a beverage infuser that can be used away from a kitchen. It is compact enough to be carried in a purse or bag and has a location to store loose tea. After using the Tea Press, the tea can be quickly dried and stored for future use or disposal. The Tea Press also allows the user to determine the strength of his tea by allowing him to determine how much tea is placed within the infuser or, in the alternative, allows the user to brew volumes of greater than one cup of tea at one time.

Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: An appliance for making coffee, tea and the like comprises a simple strength control system (20) having an adjustment unit (22) for adjusting the desired quantity ratio between the quantity of water in a water reservoir (2) and the quantity of substance in a filter holder (4). The adjustment unit (22) can adjust the water level 23 in the water reservoir (2) and the level of immersion (25) of a movable element (6) in a water reservoir (2). The water in the water reservoir exerts a buoyancy force on the movable element (6). The movable element exerts a force (21) on a lever (5). The lever (5) is balanced by a quantity of substance to be filtered in a filter holder (4) and the force (21). The strength of the brew is indicated on a strength indicating scale (10, 12, 12a, 12b).

Abstract: To provide a new manufacturing method of containered green tea beverage suited for selling hot. A step of eliminating silica was introduced in the manufacturing process, wherein the silica is eliminated after adding silica to a tea extract obtained by extracting green tea leaves to adsorb the sediment component present in tea extract to the silica. By adding silica to the tea extract and bringing them into contact, the proteins and polysaccharides causing secondary sediment can be selectively adsorbed and decreased, allowing the occurrence of sediment to be prevented, even when selling the beverage hot. Furthermore, it allows a large amount of flavor component to be left. Further more, a large amount of catechins can be left in the beverage, allowing the growth of heat-resistant bacteria to be inhibited by the antibacterial action of catechins.

Abstract: A beverage is prepared, which is a beverage containing catechins in ester form (A, mg/L), catechins in free form (B, mg/L), and caffeine (C, mg/L), the contents thereof being (1) (A+B)=500 to 6000 mg/L (2) (A)/(A+B)=0.7 to 1.0 (3) (A)/(C)=6 to 27, such that a high concentration of catechins with high biological functionality, improved flavor and improved product quality with low occurrence of sediment is maintained.

Abstract: A method of making an individual serving of an aqueous tea concentrate comprises locating at a strainer a quantity of loose particulate tea material that is sufficient to produce the individual tea concentrate serving. The quantity of tea material is directly contacted with a sufficient amount of water so as to produce the individual tea concentrate serving. The particle size of the tea material, the tea material-water contact time and the temperature of the water can each be controlled so as to minimise the extract of tannins from the tea material and into the concentrate. The aqueous tea concentrate is collected once it has passed through the strainer to thereby separate it from the particulate tea material.

Abstract: An infusion system for processing a brewing material includes a pouch configured to contain a brewing material, a sealable packet configured to house the pouch, and an attachment member coupled with the pouch and the packet.

Abstract: A method for preparing a hot beverage, in particular a coffee beverage or a tea beverage, with flavors being extracted from a flavor carrier, which is prepared from roasted coffee or dried tea, by means of water or steam having a plurality of steps: a predetermined quantity of the flavor carrier, in which the flavors are contained, is added to an extraction chamber which can be closed in a fluid-tight manner in a first step; water or steam for extracting flavors from the flavor carrier is added to the extraction chamber in a subsequent step; the extracted beverage flows out of the extraction chamber in a subsequent step; before the step of introducing water or steam into the extraction chamber, a step of introducing pressurized gas into the extraction chamber is executed. In the process, the internal pressure in the extraction chamber rises.

Abstract: An on demand ice tea brewing system. The tea brewing system may include a concentrated tea brewer with a brewing chamber for brewing a concentrated tea, a piston positioned within the brewing chamber, and a mixing area for diluting the concentrated tea with an amount of diluent so as to provide a diluted tea. The tea brewing system also may include a dispensing nozzle in communication with the concentrated tea brewer to dispense the diluted tea.

Abstract: A beverage cartridge and method for forming a beverage is provided. The cartridge may include a container having an internal volume with a substantially soluble beverage precursor disposed within the container. The beverage precursor may be formed of a plurality of particulates where at least 60% of the plurality of particulates has a largest dimension that is greater than about 200 microns and less than about 700 microns. The cartridge may be water tight, and may be filterless. A liquid can be introduced into the container at a volumetric flow rate of at least 0.03 ounces/second to dissolve the beverage precursor to form a beverage.

Abstract: It is to provide a method for producing a rich-flavored green tea extract liquid by converting the ingredients by performing enzymatic treatment to raw material green tea leaves in order to improve the quality of green tea leaves and extracting the tea leaves. A green tea extract liquid with excellent flavor is produced by mixing and allowing to react ground green tea leaves, made by grinding dried green tea leaves or ground green tea leaves which have been ground during green tea manufacture process, with an enzyme solution at a weight ratio of 1:0.2 to 1:5, and then extracting with water or warm water. By performing enzymatic reaction according to the method of the present invention, the reaction can proceed dramatically, and it is possible to convert effectively the flavor ingredients by an enzymatic treatment of raw material tea leaves, which was difficult in a conventional method, and a rich-flavored green tea extract liquid with an excellent flavor can be produced by extracting the tea leaves.

Abstract: The present invention is directed to protein-fortified tea beverages, having little or no sedimentation, and low carbohydrate load. Also provided are tea beverages having protein, fiber, low carbohydrate load, little to no sedimentation, and a variety of other optional, enhancing ingredients. Also provided are methods to make such tea beverages.

Abstract: Method and device for automatic preparing of tea. A container is provided with a strainer bottom and a closable discharge line downstream of said bottom. In a first step, water is fed in until the strainer bottom is substantially covered with water. Tea leaves, which can absorb the water, are then added. After that, further water is added, and tea can be made. The discharge line is then opened and the ready beverage is discharged, possibly with further water being fed in. The remaining tea leaves are left behind on the surface of the strainer. The container is then split into a container sleeve and strainer bottom, and a brush is placed between them for the purpose of removing the leaves.

Abstract: A method for brewing tea comprises filling a first tank with water, transferring a volume of the water from the first tank to a second tank, and heating the volume of the water in the second tank. The method further comprises placing a plurality of tea leaves in a receptacle, wherein the receptacle is in fluid communication with the second tank. Portions of the volume of water in the second tank are circulated through the receptacle, such that the portions flow over the tea leaves and return to the second tank, resulting in a brewed tea.

Abstract: A method of preparing a beverage with the steps of: a) inserting a first beverage cartridge containing one or more beverage ingredients into a beverage preparation machine; b) operating said beverage preparation machine to pass an aqueous medium through the first beverage cartridge to dispense a first portion of said beverage into a receptacle; c) inserting a second beverage cartridge containing one or more beverage ingredients into the beverage preparation machine; and d) operating the beverage preparation machine to pass an aqueous medium through the second beverage cartridge to dispense a second portion of said beverage into the receptacle; wherein one of the first or second beverage cartridges contains a liquid dairy-based ingredient.

Abstract: A method of making a clarified tea extract to reduce the cloudiness of a beverage containing the clarified tea extract by producing an aqueous tea extract that contains tea insolubles, adding a food-acceptable acid and a salt to the aqueous tea extract simultaneously and thereafter holding the aqueous tea extract with minimal agitation to produce a precipitate and clarifying the aqueous tea extract. Another method of making a clarified tea extract by adding a base to extraction water, contacting the base-containing extraction water with a tea source to produce an aqueous tea extract, adding a food-acceptable acid to the aqueous tea extract, and thereafter holding the aqueous tea extract with minimal agitation to produce a precipitate and clarifying the aqueous tea extract.

Abstract: Percolating device, for example intended to equip a coffee machine, having a percolating chamber mounted in such a way that it can carry out a displacement in the vertical direction when a control handle is operated. A cap receiving a capsule of product to be infused is also displaced, when the handle is operated, towards the inside of the percolating chamber. A percolating head sliding freely inside the percolating chamber can occupy different relative positions inside the percolating chamber according to the size of the capsule loaded into the cap. A stop device makes it possible to lock the percolating head in a definite position in order to inject steam and/or water through the percolating head.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and juice comprising a mixture of tea compounds; fractionating the mixture; and recovering at least one fraction enriched in at least one tea compound.

Abstract: The present invention relates to hot water soluble instant tea and provides a method for preparing an extract, concentrate or powder, which is capable of being reconstituted as a tea beverage, having excellent organoleptic properties and substantially free of undesirable cloudiness and haze, and resembling conventional tea in taste and character.

Abstract: A single serve capsule (1) for the preparation of hot beverages such as coffee, cappuccino, tea or the like from soluble or ground preparations, having an outlet lid portion (1 b) located on a dispensing wall (F) in order to form a dispensing opening (11) after a liquid has been introduced into the capsule, as well as means for changing the area of said dispensing opening during the dispensing step of the beverage.

Abstract: Disclosed is a process for recovering volatile compounds from an aqueous tea extract by distilling the said extract by fractional distillation comprising condensing of vapours, separating the oil phase condensate from the aqueous phase and refluxing the substantially oil-free aqueous phase.

Abstract: The present invention relates to a ginseng nutritious instant tea comprising water-soluble active ingredients. The raw materials thereof mainly comprise tea, chrysanthemum and ginseng with a ratio: ginseng 10 parts, tea 80-120 parts, preferably 100-110 parts, chrysanthemums 60-100 parts, preferably 70-80 parts. The said tea is green tea and black tea also can be used. According to personal taste, other raw materials and additives can be added, such as citric acid and sugar, etc. The preparation method for such instant tea is to select and formulate the major raw materials according to a certain proportion. The preparation mode is to firstly extract the water-soluble active ingredients from these raw materials in the water, then to filter and concentrate the water extract of all kinds of raw materials, to mix and spray drying to form the instant tea powder.

Abstract: The present invention relates to a preparation process of a tea extract containing non-polymer catechins extracted from tea leaves at a high extraction percentage, having a caffeine/non-polymer catechins ratio almost equal to the natural composition of the tea leaves and having good flavor and taste with less coarse taste, which includes charging the tea leaves in a column type extractor and continuously feeding the extractor with cold or hot water. The invention also relates to a packaged tea beverage containing the tea extract.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is between 10 and 300 ml per kg of the fresh tea leaves; and processing the leaf residue to produce leaf tea and/or a tea extract.

Abstract: This invention relates to packaged tea beverages, which contain the following ingredients: (A) from 0.05 to 0.5 wt. % of non-polymer catechins, (B) magnesium, and (C) water-insoluble solid particles sized from 0.2 to 0.8 ?m. The contents of the ingredient (B) and ingredient (C) fall within specific ranges. These tea beverages contain non-polymer catechins at high concentration, are free from the formation of grouts or precipitates even when stored over a long term, and have a refined taste.

Abstract: The present invention provides a method for specifically and sequentially purifying catechins from a plant product. More particularly, the present invention provides a method for purifying EGC and EGCG from green tea leaves by sequential brewing at different brewing temperature and for specific infusion times.

Abstract: Provided is a process for producing a tea extract having a high recovery rate of non-polymer catechins, a low caffeine content and an improved taste and color tone. As one embodiment of this invention provides, there is provided a process for producing a purified tea extract by adsorbing a tea extract on a synthetic adsorbent, bringing an aqueous solution of an organic solvent or a basic aqueous solution into contact with the synthetic adsorbent to elute non-polymer catechins, and then bringing the eluate into contact with activated carbon in an aqueous solution of an organic solvent.

Abstract: Included are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also included is a process for avoiding the turbidity issues associated with inclusion of calcium and green tea catechins.