Abstract: A beverage infusion device comprises a handle and a support member extending from the handle having a pair of flat legs spaced apart by a predetermined width. Attached to each side of the flat legs is a flexible porous member, for example, a pouch of filter material having an unfolded width greater than the width of the support legs. Each porous member contains an infusible beverage preparation and is supported by the support legs in a folded position wherein, upon immersion of the porous members in a liquid, the porous members expand and become spaced to facilitate infusion of a beverage preparation therein into the liquid. In the folded position, the porous members may have a plurality of folds across its width, for example, folds adjacent the first and second ends and an unfolded portion therebetween. The first and second ends of the porous member are preferably heat bonded to the support legs.

Abstract: Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100° to about 140° F. (from about 37.8° to about 60° C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Abstract: A method of brewing a fluid extract using a filter pouch containing flavor extractable particles. One step is supporting a fully compliant, fluid-permeable filter pouch partially filled with flavor extractable particles such that the pouch is inclined at an angle to horizontal ranging from about 30° to about 90° so that the particles accumulate at a bottom end of the filter pouch. Another step is directing brew water to near an upper end of the filter pouch above the particles. The brew water enters the filter pouch without the need for an opening in the pouch, and drops to infiltrate the particles. The particles are partially fluidized by and suspended in the brew water and they rise with the brew water into an empty portion of the filter pouch without a need for opposing sides of the filter pouch to separate to generate internal space. A further step includes brewing a fluid extract from the particles in the filter pouch and discharging the fluid extract from the filter pouch.

Abstract: A tea bag for ice tea beverages. The tea bag contains a tea mixture made up of about 30% to about 95% by weight of tea leaves, and about 5% to about 70% by weight of dried soluble tea solids. The tea bag may be immersed in cold water to provide a tea beverage of acceptable color and flavor in less than about 10 minutes.

Abstract: The present invention relates to a method for producing high-quality drinks filled in containers, which is characterized in that containers are made to have a nitrogen gas atmosphere to be in a substantially deoxidated condition prior to being filled with drinks. According to the method of the present invention, the inside of empty containers is made in a substantially oxygen-free condition, and drinks as prepared in the presence of an inert gas or in a deoxidated condition are filled into the containers. Therefore, all steps constituting the method, including the step of preparing raw materials through the step of filling and sealing drinks in containers, can be conducted all the way in a deoxidated condition to give high-quality drinks filled in containers.

Abstract: A microwave-oven, hand-operated kitchen appliance to prepare coffee, tea, soy, rice, and egg beverages, froths and desserts, methods for its use and products therefrom. The kitchen appliance homogenizes saturated and unsaturated fat into skim milk, milk, cream, soy, rice and egg to produce enriched beverages, froths and desserts. Microwave-roasting of green coffee beans, soy beans, rice grains and similar beans and grains provides microwave-roasted snacks and beverages. Beverages, froths and desserts are prepared frozen, chilled or heated with and without a foam topping both alcoholic and non-alcoholic. Semi-permanent, nylon-mesh filters replace disposable paper beverage filters.

Abstract: The method for preparing a beverage suitable for consumption such as coffee comprises the following steps:

Abstract: The process of the present invention relates to the isolation and purification of caffeine-free mixtures catechins from various different biomass sources, preferably from green tea leaves. More particularly, the present invention relates to a four-step process whereby highly pure, caffeine-free EGCG is isolated in high yields. These catechins may be used in pharmaceutical, nutraceutical and cosmetic products.

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 and apparatus 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 and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.

Abstract: A system for preparing a consumable beverage, wherein a liquid and a granular material are brought together to produce the beverage. The system includes at least one vacuum pack enclosing a beverage making granular material therein. The free end of the pack defines a longitudinal narrow gap, and a closing seam adjacent the free end that retains the granular material within the vacuum pack. A holder is configured to receive and fully enclose the vacuum pack therein. A liquid dispensing mechanism is provided for dispensing a liquid. A needle-shaped tube connects to the liquid dispensing mechanism and includes a free end for piercing the vacuum pack and introducing the liquid into the vacuum pack. The holder includes an opening at one end to allow the end of the vacuum pack to extend below the holder when the vacuum pack is placed within the holder, and the holder further includes a movable sidewall positioned to engage the opposite end of the vacuum pack.

Abstract: A beverage infuser includes a cap that is attachable to a drinking cup and that includes a drinking port, and a strainer basket attachable to the cap. The strainer basket is configured to hold loose tea leaves, or coffee grounds etc. and includes a position in which it is suspended into the cup when the cap and strainer basket are attached to one another.

Abstract: Cyclosporin(s) are formulated as a pharmaceutical preparation that provides good and uniform resorption of the cyclosporin(s) with no nonphysiological pharmaceutical adjuvants, by combining the cyclosporin(s) with (i) monoglycerides, diglycerides, and/or triglycerides of natural fatty acids, (ii) natural fatty acids and/or alkaline salts of natural fatty acids, and (iii) 3-sn-phosphatidyl choline(s), and/or phosphatidyl ethanolamine(s), and optionally also (iv) natural bile acids and/or alkaline salts of natural bile acids, and (v) a natural alcohol. The pharmaceutical preparation does not contain water and is not an emulsion.

Abstract: A method for preparing, handling, storing and dispensing tea at relatively mild temperatures is provided to eliminate or substantially reduce microbial outgrowth. A balance between the tea solids concentration and the storage temperature is achieved whereby the delicate flavor of the tea is not compromised.

Abstract: Theaflavin is produced by separating theaflavin from a slurry fermentation product of green leaf tea that has been treated with tannase prior to slurry fermentation. Methods for making theaflavin-rich extracts and cold water soluble tea powders and products are provided.

Abstract: A process for the preparation of a black tea extract which includes blending black tea leaves with water which contains another acidic vegetable material, extracting at 70.degree. to 100.degree. F. for a time sufficient to achieve good contact of the tea leaves with the water, afterwards separating the aqueous extract from the solid material and clarifying the extract. The extract may then be used to prepare a final product having good acid stability, good clarity and good color over the shelf life of the 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: The invention provides a way for people to enjoy the ritual of selecting beans and grinding the beans to make them available for brewing. In one exemplary embodiment, a pelletized food product is provided which comprises a beverage base which includes individual pieces of edible plant materials which, when steeped or brewed, form a beverage. A binding material is provided which binds the beverage base into a pelletized body until subjected to a grinding process. Further, the pelletized body has a size and a range from about 0.2 cm to about 8 cm.

Abstract: A powdered substance, which is suitable for preparation of a beverage with an extraction fluid, is extracted for preparation of a beverage. The substance which is compacted in a form of a cake, is contained within a sachet between two sachet sheets which, prior to extraction of the substance, protect the substance against oxygen and water vapor and which extend to sealed edges for containing the substance within the sheets prior to and during extraction. In effecting extraction, one sheet is perforated to provide at least one opening for injection of extraction fluid, and extraction fluid is injected under pressure into the sachet for contacting and deforming the compacted substance cake and for extracting the substance in the sachet, and the other sheet is deformed against a surface having portions forming, upon deformation of the second sheet, local breakages in that sheet for opening that sheet for flow of extracted beverage substance.

Abstract: Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100.degree. to about 140.degree. F. (from about 37.8.degree. to about 60.degree. C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Abstract: Stable tea concentrates containing xanthan gum are shown. The concentrates are prepared by the use of selected cell wall lysis enzymes.

Abstract: An herbal extract composition comprising extract of ARUM, extract of POMEGRANATE, extract of TEA and extract of HIBISCUS. The herbal extract composition of the invention demonstrates in vitro stimulation of lymphocyte transformation and cytokine production, and in vitro inhibition of gp120 binding, and provides a potential candidate for therapies and treatments for immune disorders and HIV infection.

Abstract: A powdered substance, which is suitable for preparation of a beverage with an extraction fluid and which is compacted in a form of a cake, is extracted for preparation of a beverage. The compacted substance cake is contained within a sachet between two sachet sheets which, prior to extraction of the substance, protect the substance against oxygen and water vapor and which extend to sealed edges for containing the substance within the sheets prior to and during extraction. In effecting extraction, one sheet is perforated first to provide at least one opening for injection of extraction fluid, and extraction fluid is injected under pressure into the sachet for contacting the substance and for extracting the substance in the sachet, and the other sheet advantageously is deformed against a surface having portions forming, upon deformation of the second sheet, local breakages in that sheet for opening that sheet for flow of extracted beverage substance.

Abstract: A tea concentrate prepared by enzymatic extraction of the tea leaf with a combination of cell wall lysis enzymes and tannase is disclosed where the concentrate is stabilized where necessary by xanthan gum.

Abstract: This invention relates to a disposable system for making portions of a hot beverage such as coffee or tea, comprising a porous filter designed to extend within a beverage container and having an upper region which is detachably coupled to the edge of the beverage container, whereby a predetermined quantity of solid beverage material can be placed within the filter, a predetermined quantity of liquid can be poured onto the beverage material, and the resulting liquid in the beverage container can steep with the solid beverage material within the filter, so that a desired portion of a beverage of a desired strength may be produced.

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: A method and system for brewing a desired volume of coffee at a selected brew time, in which a volume of water corresponding to the desired volume of coffee is heated and directed into contact with coffee grounds in a brewing chamber. Contact between at least a portion of the heated water and the coffee grounds is maintained for approximately the selected brew time to form brewed coffee. The brewing time, however, is substantially independent of the desired volume of coffee to be brewed and is controlled by control of the rate at which heated liquid flows into or out of the brewing chamber. At the expiration of the brewing time, brewed coffee is released through an opening in the brewing chamber and into an underlying receptacle.

Abstract: A powdered tea concentrate, method for foaming the concentrate dispersed in water and a delivery system are provided to obtain a resultant foamed tea product. The powdered tea concentrate includes tea solids, sweetening agent and creaming agent. Delivery of foamed tea beverage is through a dispenser that includes a housing, a hopper for the powdered tea concentrate, a water inlet into the housing, a mixing chamber with an aerator mechanism and conduits for delivering the concentrate and water from respective hopper and inlet into the mixing chamber.

Abstract: This invention relates to a disposable system for making portions of a hot beverage such as coffee or tea, comprising a porous filter designed to extend within a beverage container and having an upper region which is detachably coupled to the edge of the beverage container, whereby a predetermined quantity of solid beverage material can be placed within the filter, a predetermined quantity of liquid can be poured onto the beverage material, and the resulting liquid in the beverage container can steep with the solid beverage material within the filter, so that a desired portion of a beverage of a desired strength may be produced.

Abstract: A powdered tea concentrate, method for foaming the concentrate dispersed in water and a delivery system are provided to obtain a resultant foamed tea product. The powdered tea concentrate includes tea solids, sweetening agent and creaming agent. Delivery of foamed tea beverage is through a dispenser that includes a housing, a hopper for the powdered tea concentrate, a water inlet into the housing, a mixing chamber with an aerator mechanism and conduits for delivering the concentrate and water from respective hopper and inlet into the mixing chamber.

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

Abstract: A 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: Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100.degree. to about 140.degree. F. (from about 37.8.degree. to about 60.degree. C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

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: A beverage filter cartridge includes an impermeable yieldably pierceable base having a predetermined shape and an access opening at one end. A self-supporting wettable filter element is disposed in the base and is permanently sealed to an interior surface of the base. The filter element subdivides the base into first and second chambers, a first chamber for storing an extract of the beverage to be made, and a second empty chamber for accessing the beverage after the beverage outflow from the filter has been made by combining a liquid with the extract. An impermeable, yieldably pierceable, imperforate cover is sealingly engaged with the top of the base to form an impermeable cartridge.

Abstract: A continuous process for producing a tea extract which contains solubilized tannins and which has good color. Tea solids are extracted from tea leaves using an extraction liquid to provide a tea extract containing soluble tea solids and insoluble tannins. The insoluble tannins are separated from the tea extract and oxidized and solubilized under raised temperature conditions to provide a solubilized tannin liquor. The solubilized tannin liquor is either returned to the extraction liquid during extraction of tea solids or added to the tea extract after separation of the insoluble tannins. The tea extract which contains solubilized tea tannins is collected.

Abstract: The invention concerns increasing the utility of a conventional table blender by providing it with an accessory, filter-pouring cap so that it may be utilized as a coffee, tea and beverage maker. The removable jar and blade assembly of a table blender, containing a brewing coffee or steeping tea, is removed from the blender motor, placed in a microwave oven and heated until hot. Then, the jar, containing the hot brewing beverage, is returned to the blender motor where the brewing is completed. Taught are 1) grinding and pulverizing coffee-beans, coffee-grounds, and tea-leaves in a liquid, 2), with an electric mixer, brewing coffee and steeping tea in water or in a milk product, and 3) pouring and filtering a brewed coffee or tea out of a blender jar through an accessory filter-cover. Taught is an accessory blender-blade assemble that includes a cavitation disk and a cutting blade.

Abstract: Oral pharmaceutical compositions containing petals of borage or extract of borage petals and method for the prevention and treatment of stress and circulatory heart diseases in a mammal by administration of the compositions.

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

Abstract: A control circuit and method for brewing and storing sweetened tea in large volume using an automatic tea brewing apparatus utilizes a separate timer to control the introduction of a liquid flavoring agent into the canister. The timer is initiated at the same time as the brewing apparatus and introduces the viscous syrup at the same time as the hot tea is introduced to the canister. The apparatus introduces the flavoring agent and dilutant water through a common line such that the line is purged of flavoring agent as each canister of tea is prepared.

Abstract: A process is described for decaffeinating caffeine-containing aqueous extracts with which the caffeine is extracted selectively with activated carbon fibers.

Abstract: A process for making a good-tasting alcoholic or nonalcoholic beverage from pine needles. Pine needles are boiled in water with licorice root, cinnamon powder, black beans, and Ganoderma Lucidum. The mixture/solution is cooled in the ambient environment, reheated, and then filtered. The resulting beverage retains the beneficial qualities of a pine needle beverage, while the bitter taste and odor of terpenes are substantially eliminated.

Abstract: A powdered black tea drink mix is prepared by subjecting to extraction with hot water at a temperature of between about 60.degree. and 130.degree. C., separating the tea leaves from the extract; concentrating this first extract to a solids content of between about 5 and 12% and cooling the first extract to a temperature of between 5.degree. and 15.degree. C. in order to form an insoluble tea cream which is separated from the first concentrated extract. This tea cream is mixed with the spent black tea leaves or with green tea leaves to form a mixture which is extracted with water at a temperature greater than about 70.degree. C. in order to obtain a second extract which is separated from the spent leaves. The first and the second extracts are mixed, concentrated to the desired solids content and dried to form the powdered drink mix.

Abstract: A beverage bag containing a substance from which essences can be extracted by steeping is arranged so that steeping liquid does not drip from the bag during its transport from the steeping liquid to a place of disposal. The beverage bag is arranged as a generally planar envelope having at least one substantially straight side and an apex formed by the intersection of two envelope sides. A first handle, suitably string, is attached to the bag at a location that will cause the bag to hang with the apex at the lowermost point, thus facilitating rapid drainage of the steeping liquid from the bag contents. A second handle is attached to the bag at a location that will cause the bag to hang with its substantially straight side in a generally horizontal plane. Residual steeping liquid will be reabsorbed by the bag contents and the bag will then not drip during its transport to another location.

Abstract: The plunger-strainer, of a plunger-type, coffee maker, is divided into two parts, a plunger and a strainer. The plunger and the strainer operate together and apart. The conventional, metal-spring, wire-mesh strainer is replaced with an open-pore, elastic, plastic filter. The plastic filter secures spent coffee grounds or spent tea leaves at the bottom of a beverage during consumption of the beverage. Taught are 1) "grinding" coffee-grounds, tea-leaves and/or rice grains, 2), with an electric mixer, brewing coffee and steeping tea in water or in a milk product, and 3) filtering the waste products from the mixture. Also, taught is the combination of this invention and a related application, "Apparatus and Methods for Denaturing and Whipping into a Foam Product Protein found in Milk and Egg and the Resulting Product." The related application adds heat and pH denaturing and novel foam beverages. A new coffee making apparatus and improved commercial coffee vending apparatus is described.

Abstract: A conformable, self-aligning, high extraction efficiency tea filter pack capable of flavor extraction efficiencies comparable to those obtained using an identical quantity of bulk tea leaves and a paper filter under identical brewing conditions, but which exhibits substantially consistent pot-to-pot brew strength for any given automatic drip coffee maker. The preferred filter pack is formed from two layers of flexible material which are secured to one another about their outermost periphery with a predetermined quantity of tea leaves housed within a brew chamber formed between the two layers. The brew chamber exhibits a maximum volume between about 100 percent and about 400 percent greater than the volume of the dry tea leaves contained therein. The discharge flow rate from the brew chamber is slower than the inlet flow rate into the brew chamber to permit a buildup of water and flooding of the brew chamber.

Abstract: The invention disclosed herein provides a way to engage a used concentrate packet such as a tea bag in a drink container in which a liquid product was made from the concentrate without removing the packet from the container and without having to directly contact the packet. Thus, one need not wet his or her fingers or anything in the area of the container, and the used packet when engaged will not interfere with drinking of the liquid product. The packet is also isolated from the interior of the drink container to inhibit further infusion or dissolving of any concentrate remaining in the packet, thereby to control the strength or concentration of the liquid product without having to remove the packet from the container. In the preferred embodiment the holder defines a compartment into which the used packet may be moved to isolate the packet from the interior of the drink container so as to inhibit further concentrating the liquid product from any concentrate in the packet.

Abstract: An improved device for the preparation of individual coffee or tea beverages. A cylindrical, parallel walled container acts as both a brewing container and a drinking container. A plunger assembly is pushed down through the top of the container and effectively separates coffee grounds or the like from the brewed drink. A finely perforated disk having an upwardly oriented flange, is attached to the underside of a rigid perforated disk of the plunger assembly by means of a ribbed tab located at the center of the rigid perforated disk. Frictional attachment is made by inserting the ribbed tab of the rigid, perforated disk into the slot of the finely perforated disk. When removing the plunger assembly, the finely perforated disk detaches from the plunger assembly and remains in the bottom portion of the container thereby trapping the coffee grounds or the like between the finely perforated disk and the bottom of the container.

Abstract: A Eucalyptus tea which is prepared by steaming, rumple-twisting and drying Eucalyptus material, especially leaves, contains a large amount of soluble polysaccharides and tannins, and further richly contains inorganic components such as potassium, sodium and calcium. Also, a process is provided for producing Eucalyptus tea made from stem, leaf and/or bark portions, especially leaves, of the Eucalyptus.

Abstract: A health beverage is provided from plant, animal or mineral material that includes an ingredient beneficial to human health. The effective ingredient is extracted from the material by atomizing water in an ultrasonic tank. A blower is used to suck the atomized droplets through a canister containing the plant, animal or mineral material. The atomized droplets are then condensed in a cooling tank to a liquid form containing the healthful ingredient extracted from the plant, animal or mineral material.