Abstract: The present invention relates to an infusion product for making a beverage comprising an infusible material and a soluble additive material packaged in an infusion bag, wherein the soluble additive material comprises a co-agglomerate of a creamer base and a sweetener base. The present invention also relates to a process for making an infusion product comprising packaging an infusion material and a co-agglomerate of a creamer base and a sweetener base in an infusion bag. The present invention further relates to a method of preparing an individual serving of a beverage such as coffee, tea or the like, comprising immersing in a receptacle of hot water such an infusion product.

Abstract: A process for the production of a soluble tea product with champagne-like properties capable of being reconstituted in hot, warm, or cold water, wherein a dilute tea extract obtained from the combination of Manchurian mushroom, green or black tea leaf, and sugar is concentrated and reconstituted in water. The processing steps according to this invention are generally applicable to the preparation of both hot and cold water soluble tea beverages from any tea leaf.

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 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 travelling two-ply web of infusion packages (11) is cut transversely by rotary cutting device (50) to form individual packages (1) which are attached to a styrene cover web (70). The packages 91) and web (70) are fed at the same speed rotary attachment device (100) comprising heated welding tips (102) cooperating with an anvil roller (90). The web (70) is fed to the attachment device at constant speed, but the packages (1) are accelerated up to the speed of the web (70) by accelerating rollers (62, 63) which grip the sealed edges of the packages. This introduces the necessary gap between successive packages. A hinge line (5) is produced in the web (70) by hinging device which facilitates folding of the cover and the package when the web carrying attached packages is cut into individual lengths.

Abstract: The invention is a self contained disposable coffee brewing cone comprising a pouch having an inside, a top, a bottom, an open circular top, and a permeable circular bottom. A pre-measured volume of coffee is located inside the pouch at the bottom, and is sandwiched between a permeable filter net and the permeable circular bottom. A flange is located at the top of the pouch, extending radially outward from the pouch, parallel to the horizon. The flange has a flange tab and perforations along its center, so that an outer flange ring may be peeled back and separated from an inner flange ring and the remainder of the pouch, to be utilized as a handle.

Abstract: A method for extracting the effective ingredients from dried plant materials such as coffee, black tea, green tea, herbs, and the like as a concentrated liquid, and a device for implementing that method, are disclosed whereby an effective ingredient is extracted as an extracted liquid with high clarity and high concentration from dried plant material in a short time without loss of aroma and flavor without extracting the unpleasant bitter or astringent taste resulting from the extraction of tannin, while also sterilizing the extracted liquid.

Abstract: A beverage filter cartridge includes an impermeable pierceable base having a predetermined shape and an opening at one end; a self-supporting wettable filter element disposed in the base sealingly engages with the opening in the base and has a form different and smaller than the predetermined shape of the base so that the filter element diverges from the base and divides the base into two sealed 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; and an impermeable pierceable cover sealingly engaged with the opening in the base to form an impermeable cartridge.

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: A plant extract-containing beverage is provided by this invention which comprises at least one flavonoid-containing plant extract selected from the group consisting of ginkgo leaf extract, persimmon leaf extract, crataegus extract, Japanese pagoda extract and lycium fruit extract, xanthan gum, and water, and further as optional components, a sugar alcohol, at least one usual beverage component and ethanol. The plant extract-containing beverage of the invention contains the various herb crude drugs such as ginkgo leaf extract in a stable state.

Abstract: A tea is made from a hard-fleshed, light-colored fruit such as the quince by a process of first grating the flesh of the fruit, heating the gratings to dry the grated strips and brown them slightly, and then grilling the mass on a hot, oil-less surface until the fruit turns a darker brown. The shredded mass is then removed from the heat. When steeped in boiling water, it produces a naturally sweet caffeine-free imitation of real tea.

Abstract: The present invention relates to a process for the preparation of a concentrated tea extract comprising the steps of:(a) extracting tea-leaves with water having a temperature between 15.degree. and 50.degree. C. and separating the first extract from the tea-leaves;(b) extracting tea-leaves which have previously been extracted with water between 15.degree. and 50.degree. C. for a second time, with water having a temperature of more than 50.degree. C. and separating the second extract from the tea-leaves;(c) concentrating said first extract to obtain a first concentrate;(d) concentrating said second extract to obtain a second concentrate; and(e) combining said first and second concentrate,wherein said first extract is concentrated by subjecting it to reverse osmosis at a temperature between 20.degree. and 50.degree. C. and said second extract is concentrated between 50.degree. and 100.degree. C.

Abstract: Thiosulfate in anhydrous form is added in minute quantities to beverages such as soft drinks, coffee and tea, or food mixes wherein tap water is added in quantities not greater than about two quarts and preferably not greater than about one quart, to neutralize or destroy chlorines or chloramines in the water, such neutralization or destruction taking place almost instantaneously and, in any event, in a length of time not greater than about twenty seconds or, for most beverages, not greater than about three seconds, depending upon the pH of the beverage or food. The thiosulfate may be added directly to the beverage or to the water by metering apparatus or may have been previously applied in metered quantities to filters for the beverages including tea bags or may be mixed with syrup, powder mix, instant coffees or teas, coffee grounds or tea leaves, or may be encapsulated with a food grade material which is readily dissolvable in water.

Abstract: A brewing and dispensing system for iced tea, particularly presweetened iced tea, which is especially well-suited for use in a fast food restaurant is provided. This system includes brewing means for brewing a supply of fresh tea, a supply of sweetener formulated to remain liquid in a chilled condition, chiller means for maintaining the tea and sweetener in a chilled condition, circulating means for maintaining the chilled tea and sweetener under constant circulation, and dispenser means for dispensing presweetened tea having a preselected ratio of sweetener and tea at one or a plurality of locations. A compressor means propels the sweetener and the tea under pressure from each supply to the chiller and from there to the dispenser. Undispensed tea and sweetener are circulated from the dispenser means back to the chiller means and are kept constantly circulating until dispensed.

Abstract: Thiosulfate in anhydrous form is added in minute amounts to beverages or food mixes, wherein tap water is added in quantities not greater than about one quart, to neutralize or destroy chlorines or chloramines in the water, such neutralization or destruction taking place almost instantaneously and, in any event, in a length of time not greater than about twenty seconds, depending upon the pH of the beverage or food. The thiosulfate may be added directly to the beverage or to the water or may be mixed with syrup or powder mix, and may be encapsulated with a food grade material which is readily dissolvable in water. Because of the rapid reaction of the thiosulfate with the chlorines and chloramines, the neutralization or destruction of same is essentially complete before a person commences to consume the food or beverage. The thiosulfate may be applied to articles which are inserted into the beverage or the food, or which receive same such as cups, stirrers, straws and the like.

Abstract: An apparatus and method for obtaining a coffee extract or the like by filtration comprises a vessel body having an opening at one end with the other end closed and an air vent provided with a stopper and located close to the closed end, filter paper for covering the opening of the body, and a tray for receiving a liquid extract (infusion) of coffee, black tea, green tea or the like, the tray being detachable from the body with the filter paper therebetween.

Abstract: Substantially flavorless extracts from the leaves of C. sinensis are provided which promote the growth of Bifidobacterium. Compositions are provided by extracting water or ethanol-soluble solids from C. sinensis leaves with a polar organic solvent that is immiscible with water.

Abstract: To obtain increased yields of soluble solids extracted from tea leaves and to improve the flavor of extracts obtained by acid hydrolysis of spent tea residue obtained from aqueous extraction of tea leaves, spent tea residue is hydrolyzed with an acid catalyst at a temperature of from 170.degree. C. to 250.degree. C. and at a pressure of from 120 psig to 600 psig for a period of from 5 seconds to 120 seconds to obtain an extract.

Abstract: A pharmaceutical composition is described which comprises a pharmaceutically acceptable carrier and a compound of the formula (1): ##STR1## or a pharmaceutically acceptable salt thereof wherein X is CH.sub.2 or S, in an amount sufficient to stimulate selectively histamine H.sub.3 -receptors.

Abstract: Flavored inserts which can be impregnated with a desired flavor and placed inside of a conventional coffee filter. The insert permits the brewing water to filter through the filter without obstruction while imparting the desired flavor to the brewing water.

Abstract: A disposable cartridge and a method for brewing tea while high temperature liquid is passed through the tea includes a receptacle formed of liquid-permeable sheet material and defining a cavity for receiving tea. A quantity of tea is provided in a portion of the cavity. An inflatable cover, also formed of liquid-permeable sheet material, completely covers the portion of the cavity containing the tea. The cover is sealingly connected to the receptacle. The cartridge is placed within the brewing basket of a drip brewer and closely interfits with the interior thereof so as to substantially take up all the space in at least a lower portion of the basket. Hot liquid is supplied from the drip brewer to drip into the receptacle and, in response to the liquid permeating the cover and temporarily accumulating in the portion of the cavity containing the tea, the tea expands in the cavity and the tea brews therein.

Abstract: A beverage is prepared employing a package (10) having a compartment (111) containing at least one beverage ingredient, e.g. roast and ground coffee. The package is located at a brewing station, an aqueous medium, e.g. hot water, is introduced into the package, the aqueous medium is allowed to commingle with the beverage ingredient, and the beverage so formed is collected through an outlet (38) formed in the package. The compartment of the package is sealed by a covering material (119) which determines one dimension of at least one opening (115) acting to filter the beverage passing out of the compartment to the outlet of the package. The package is also clamped at the brewing station prior to the introduction of the aqueous medium in a manner which maintains said one dimension during the subsequent formation and collection of the beverage.

Abstract: A process for isolating and purifying green tea solids in good yield is described. The process uses food approved solvents and provides flavanols with less green/grassy flavor. A less bitter and less astringent flavanol pectin complex is also prepared using pectins, cellulose, gums or sugars.

Abstract: Antioxidant activity of aqueous extracts of black tea leaves for incorporation into foods susceptible to lipid oxidation is increased by treating the extracts with tannase. Incorporation of ascorbic acid with the treated extracts in foods susceptible to lipid oxidation further increases the antioxidant activity.

Abstract: Lipid oxidation in foods is inhibited by incorporating an extract, obtained from black tea leaves having at least 5% by weight of phenol compounds based upon the weight of tea solids in the extract, with a food susceptible to lipid oxidation such that the food contains from 0.005% to 1.5% tea solids by weight based upon the weight of the food. The extracts are obtained by heating an aqueous extract obtained from black tea leaves to a temperature of from 120.degree. C. to 210.degree. C. or by extracting black tea leaves with water at a temperature of from 120.degree. C. to 210.degree. C. Treating the extracts to be incorporated in the food with tannase provides an increase in the antioxidant activity of the extracts.

Abstract: A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120.degree. C. to 210.degree. C. is incorporated in the food product, the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food, said extract containing at least 5% by weight of phenol compounds based on the weight of tea solids therein.

Abstract: A composition comprising a food susceptible to lipid oxidation and an extract formed by the aqueous extraction of black tea leaves in a process which includes extraction at a temperature from 120.degree. to 210.degree. C., the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food.

Abstract: A beverage infusion device for preparing a beverage such as coffee includes a gas-liquid chamber permeable to air and water which contains an infusible, insoluble dry beverage substance containing edible, soluble food solids, such as coffee particles, and a carbon dioxide source which releases carbon dioxide when immersed in liquid, such as water. When the infusion device is immersed in water, the carbon dioxide source, preferably situated beneath the coffee particles, releases carbon dioxide. The carbon dioxide bubbles up through the coffee particles, momentarily suspending and agitating the coffee particles. Maximum contact between water and coffee particles is achieved and the edible, soluble food solids are quickly extracted from the coffee particles to form a hot beverage.Also disclosed is a beverage infusion device including a percolator within a gas-liquid chamber permeable to air and water containing an indusible, insoluble dry beverage substance such as coffee particles.

Abstract: A tea brewer which automatically inlets a proportion of dilute water and brewing water to a siphon system to brew an extract for blending with the diluting water. The tea brewer includes a hot water tank having a volume of heated water therein and a fill tube for receiving a volume of cold water at the bottom of the hot water tank commensurate with the amount of hot water required to be siphoned therefrom to brew the tea leaves and make the extract. A vent for the hot water tank is provided to ensure that the full amount of hot water is siphoned. A cold water inlet line to the hot water tank is vented whereby to prevent cold water from being siphoned back along the cold water inlet line during the end of the cycle. The tea brewer further includes a line restrictor for creating a venturi effect along the dilute water inlet line. A needle valve is maintained at a slight back pressure in order to prevent starving the cold water inlet line carrying the displacement volume of cold water to the hot water tank.

Abstract: A device for brewing a beverage comprises a chamber for containing a beverage-making substance, which prevents compaction of substance, wherein the chamber extends a substantial distance above the beverage-making substance. The beverage-making substance, such as ground roasted coffee beans, is retained within the brewer by filters installed in openings at the base and upper ends of the chamber. Seals are secured over the base and upper end openings to preserve the freshness of the beverage-making substance. A user prepares a beverage by removing the seals and moving the device with an up and down motion through water in a cup. The upper end of the brewer is open to the atmosphere, and a pressure head develops between the upper and lower portions of the brewer which greatly increases water flow through the substance.

Abstract: A process for preparing a brewed beverage is presented. The process comprises providing a porous pouch containing an infusible material; at least partially immersing the pouch in water in a container; and subjecting the container to microwave heating under conditions effective to heat the water and to cause pulsation of the pouch.

Abstract: A tea bag and cover (1), the cover having two leaves (2) and (3) with the tea bag (5) staped to one leaf (2) only below the fold line. In use the tea bag (5) is suspended in the cup with the leaf (2) outside the cup to be supported by a wedging action in cantilever fashion with the leaf (3) folded upwardly and backwardly to fully expose the top of the cup for the pouring in of the water.

Abstract: The present invention relates to a process for manufacturing a nutrient herb tea from the genus Ginko, Persimmon and Pine. The nutrient extract composition is prepared from leaves of the species Ginko biloba L., Diospyros kaki L. and Pinus monophylla or Pinus cembra. A method for preparing the nutrient extract composition, comprises the steps of providing an initial mixture of 70% by weight of Ginko, 20% by weight of Persimmon and 10% by weight of Pine to form an initial mixture; soaking the initial mixture in water at about 15.degree. C. for three hours; heating the mixture at about 100.degree.-130.degree. C. for about 10-15 minutes; filtrating the aqueous mixture to produce an extract to form the herb tea.

Abstract: Dry tea leaf is extracted with aqueous solvent, preferably by countercurrent procedures at atmospheric pressure, the spent tea leaf is separated from the extract, the spent tea leaf is acidified to a pH within the range of 2.0 to 3.0, the acidified spent tea leaf is further extracted with aqueous solvent at temperatures of about 140.degree.-170.degree. C. for at least 4 minutes at pressures of about 80-100 psig to provide a high temperature/high pressure acid extract, and said high temperature/high pressure acid extract is used as aqueous solvent in the earlier extraction procedures to provide a high extraction yield of good quality extract.

Abstract: A method for producing a beverage from an infusible material such as coffee or tea by contacting the material with aqueous medium such as hot water in successive discrete portions, each successive portion re-suspending and re-agitating the material to increase extraction efficiency. The infusible material is preferably enclosed in a disposable brewing container such as a sachet or capsule, the aqueous medium injected therein in successive cycles.

Abstract: A process for preparing a powdered tea extract characterized in that black tea leaves are extracted with hot water to give a first extract which is separated from the tea leaves, concentrated to a solids content of from 5% to 12.5%, and then cooled to a temperature from 5.degree. C. to 15.degree. C. to form an insoluble cream which is separated from the concentrated first extract and then extracted with water at a temperature of from 40.degree. C. to 70.degree. C. to give a second extract which is separated from the remaining insoluble cream, after which the first and second extracts are mixed and dried.

Abstract: A process for the continuous extraction of roasted coffee or tea, which comprises introducing dry finely ground coffee or tea at a charging station in the form of a bed with a thickness of from 0.5 to 15 cm and displacing the bed along a closed circuit up to a discharging station by way of at least one extraction station where a stream of extraction liquid is passed through the bed while a pressure gradient of the liquid on the bed is maintained.

Abstract: A process for preparing a powdered tea extract wherein black tea leaves are macerated with water, the macerated leaves are extracted first with cold water and then with hot water after which the cold and hot extracts are mixed before being concentrated and dried.

Abstract: A disposable cartridge comprises a substantially rigid envelope of plastics material which contains a dose of water-soluble granular, powdery or similar particulate matter adapted to produce a beverage by brewing with hot water. The envelope has an inlet endwall with one or more water inlet through holes close to, and radially inside a peripheral region thereof, the inlet end-wall being otherwise imperforate. The envelope has an opposite outlet endwall which has, within the envelope, a substantially axial tubular appendage which extends from the inner face of the outlet wall towards the inlet wall and which defines a beverage outlet conduit with an intake orifice near the inlet wall and an out-flow orifice in the outer face of the outlet wall.

Abstract: A process and apparatus for preparing soluble tea products capable of being reconstituted in hot or warm water to produce tea beverages substantially free of cloudiness and turbidity, wherein a dilute tea extract obtained from Soviet (Georgian) tea leaf is concentrated, diluted, clarified and reconcentrated. The processing steps according to this invention are generally applicable to the preparation of both hot and cold-water soluble tea beverages from any tea leaf.

Abstract: A process for preparing a powdered tea extract which comprises extracting tea leaves firstly at ambient temperature and then at an elevated temperature, with an aqueous medium which contains, at least during the extraction at ambient temperature, a food-acceptable carboxylic acid or a corresponding food-acceptable salt or any mixture thereof and afterwards drying the aqueous extract obtained.

Abstract: An improved beverage infusion device and a method of rapid brewing an infusible beverage substance such as fresh, fine ground, roasted coffee by air agitation in an air-water chamber. The wall of the chamber is constructed of a fine porous filtering material that confines particles of coffee during agitation thereof with water of an amount necessary for brewing either one or more serving portions of coffee. An air conduit directs air underneath the coffee particles accumulated in the air-water chamber that is immersed in hot water. The hot water enters the porous wall of the air-water chamber, saturating the coffee particles. One or more intermittent burst of air are directed by the conduit under the coffee particles thereby momentarily suspending the coffee particles in the water, and agitating the coffee particles and the water. The water solubles of the coffee are extracted rapidly and mixed with the water to create a beverage.

Abstract: A process for the preparation of a powdered black tea extract which comprises contacting black tea leaves with water which has previously been infused at ambient temperature with another vegetable material, maintaining at ambient temperature for a time sufficient to achieve good contact of the tea leaves with the water, heating to a temperature of at least 60.degree. C., afterwards separating the aqueous extract from the solid material and finally drying the aqueous extract.

Abstract: A process for preparing infusions of aromatic substances such as coffee and tea comprising the steps of confining a predetermined mass of discrete particles of said substance in a closed water permeable supporting and filtering container of predetermined dimensions, and repeatedly submerging said container with the substance therein within a predetermined volume of hot water, the relationship of the container dimensions and the mass being such that when the container is submerged in hot water the thickness of the mass therein is maintained less than a predetermined critical thickness of irreversible self-compactness, the repeated submerging and withdrawing of the container effecting repeated admission and drainage of hot water from the container thereby promoting successive states of decompaction and reversible compactness of the particles in the confined mass, until a desired degree of concentration of the infusion is attained in the body of water, and containers for carrying out the process.

Abstract: A stable water-soluble Desorbate instant tea having a flavor, aroma, appearance and chemical composition approximating that of fresh expertly brewed tea is made by a process comprising passing steam at reduced pressures through a columnar bed of ground tea leaves to pre-wet and pre-swell an upper portion of said leaves; and then passing water and wet steam at reduced pressures and low temperatures through said bed to desorb and extract from said tea leaves an aqueous tea extract while maintaining a weight ratio of said extract to dry tea leaves of from about 0.5:1 to about 3:1, and collecting said extract in a cold trap. Decreaming of the extract prepared by this process is not necessary to provide a water-soluble dry instant tea which, upon reconstitution in water, provides an iced beverage that tastes like an iced tea made from fresh, expertly brewed tea.

Abstract: An improved method of stripping flavorful essential volatiles from a substrate, such as coffee or tea, which comprises contacting a uniform admixture of finely ground ice and the substrate in a suitable vessel with a stream of water vapor and thereby melting said ice, uniformly wetting said substrate and stripping said essential volatiles from said substrate; and collecting said volatiles in a cold trap.

Abstract: A disposable one cup coffee brewer comprises a conical paper brewing filter having contained in the bottom thereof a quantity of loose coffee grounds, and having movably disposed therewithin, above the coffee grounds, a disc-shaped primary buoyant element for diverting water poured into the filter from falling directly upon the coffee grounds. Secondly, buoyant water flow diverting elements, disposed outwardly from such primary buoyant element, may be provided to cover more of the water surface as the filter is filled. The filter and its contents are supported within a rigid conical support, at least portions of which are spaced outwardly from the filter to allow flow of brewed beverage therefrom. Two foldable tabs attached to the support have portions which rest upon the rim of a coffee mug or the like. A method for brewing coffee or the like is thereby provided.

Abstract: A process for preparing a tea extract is disclosed in which a heated aqueous tea slurry is confined in a first zone separated from a second zone by a liquid-pervious barrier, a body of extraction liquid is maintained in said second zone to permit diffusion of tea solubles from the tea slurry into the extraction liquid, the volume of the slurry being 0.5 to 2.5 times the volume of the body of extraction liquid. After a suitable contact time, the extraction liquid and slurry are removed from the zones and the tea solubles diffused in the extraction liquid and present in the slurry ultimately are combined, intervening processing including, for example, stripping and removing of aromatic volatiles before a final extract product is provided.

Abstract: Cold soluble tea concentrates and powders are prepared by extracting tea leaves with hot water, selectively removing nonpolyphenolic, high molecular weight compounds from the tea extract while retaining the phenolic compounds therein and concentrating the resultant extract.

Abstract: Aroma- and flavor-bearing substrates are separated into an aroma concentrate and a flavor concentrate by pulsing or applying in a continuous fashion wet steam to a zone containing the substrate. The substrate-containing zone is held under vacuum pressure and the flavor concentrate is collected in a first trap, while an aroma concentrate is collected in a second trap. In one preferred embodiment, the most volatile flavor and aroma bodies are collected and subsequently dissolved in a solution of solids (e.g., those obtained from further extraction of the substrate) and the solution is then frozen and freeze-dried to yield a highly stable dry aroma and flavor bearing product. In a preferred embodiment, the substrate comprises either coffee or tea.