Tea And Substitutes Therefor Patents (Class 426/597)
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Patent number: 8440247Abstract: The present invention relates to a method for preparing flavored teas by using wood, and flavored teas prepared thereby. More specifically, the present invention relates to a preparation method of flavored teas with excellent palatability and flavors in which the method uses natural wood along with the appropriate flavoring time and temperature settings, and flavored teas prepared thereby.Type: GrantFiled: November 9, 2010Date of Patent: May 14, 2013Assignee: Amorepacific CorporationInventors: Bum Jin Lee, Yu Jin Oh, Jin Oh Chung, Sang Jun Lee
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Publication number: 20130108741Abstract: A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.Type: ApplicationFiled: December 18, 2012Publication date: May 2, 2013Applicant: PHILIP MORRIS USA INC.Inventor: Philip Morris USA Inc.
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Publication number: 20130101725Abstract: A process for the manufacture of an infusible beverage product comprising hygroscopic fruit pieces the process comprising the steps of: a) providing plant material particles less than 1.5 mm in diameter and fruit pieces; b) admixing the plant material particles and fruit pieces; and then c) combining the plant material particles and fruit pieces with additional infusible beverage product ingredients is provided. An infusible beverage product comprising hygroscopic fruit pieces and plant material particles characterised in that the fruit pieces are less than 8 mm in diameter and the plant material particles are less than 1.5 mm in diameter is also provided.Type: ApplicationFiled: June 29, 2011Publication date: April 25, 2013Inventors: Jonathan George Collett, Andrew Paul Ormerod
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Publication number: 20130101701Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.Type: ApplicationFiled: May 25, 2011Publication date: April 25, 2013Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
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Patent number: 8420150Abstract: The present invention relates to tablets allowing hot drinks to be prepared by lixiviation and especially coffee. It also relates to the preparation method by which said tablets may be made.Type: GrantFiled: February 26, 2008Date of Patent: April 16, 2013Assignee: EurotabInventors: Gilles Rubinstenn, Paul Branlard, Jacques Brosse
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Publication number: 20130071543Abstract: The present invention relates to products comprising catechins. Products according to the present invention comprise solids from Aspalathus linearis and at least 50 mg catechins, wherein the ratio of solids from Aspalathus linearis to catechins is from 10:1 to 1:20.Type: ApplicationFiled: May 5, 2011Publication date: March 21, 2013Inventors: Marian Jean Blyth, Timothy Graham Jones, Annabel Louise Wilkinson
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Publication number: 20130064956Abstract: Liquid brewed beverage concentrates and methods of making the concentrates are provided herein. The concentrates are liquid and flowable at room temperature and can be diluted in an aqueous liquid to provide a beverage having the general appearance, flavor, and aroma of a freshly brewed beverage. The concentrates include a low water content, high non-aqueous liquid content, particularly non-volatile non-aqueous liquid content, and high flavor solids content, the amounts of which are balanced to provide concentrates with a desired flavor profile with little or no flavor degradation after storage at room temperature in a sealed container for at least about three months.Type: ApplicationFiled: March 9, 2012Publication date: March 14, 2013Inventors: Bary Lyn Zeller, John B. Topinka, Dale Anthony Kyser
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Publication number: 20130059038Abstract: Nutritional compositions for general stress reduction and recovery from stress containing certain amounts of five key ingredients: creatine, freeze-dried (“instant”) black tea, L-carnitine, lemon balm (Melissa officinalis) essential oil, and passionflower (Passiflora incarnata) essential oil.Type: ApplicationFiled: August 31, 2012Publication date: March 7, 2013Inventors: John C. Gilkey, Cynthia Dowdall, Elton Clark
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Patent number: 8367140Abstract: A concentrated beverage composition for reconstitution is reduced in bitterness and astringency, adequate in both sweetness and sourness and improved in storage stability despite the inclusion of a high concentration of non-polymer catechins. The concentrated beverage composition for reconstitution contains (A) from 0.5 to 25.0 wt % of non-polymer catechins, (B) a carbohydrate, and (C) a hydroxycarboxylic acid, and meets the following conditions (D) and (E) as well as at least one condition selected from the following conditions (F1), (F2) and (F3): (D) a content of gallic acid is lower than 0.6 wt %, (E) a percentage of non-epi-forms in the non-polymer catechins is from 5 to 25 wt %, (F1) a Brix degree is from 20 to 70, and when diluted with deionized water to give a non-polymer catechin concentration of 0.13 wt %, a pH is from 2.5 to 6.0, (F2) a solid content is not lower than 70.0 wt %, and when diluted with deionized water to give a non-polymer catechin concentration of 0.13 wt %, a pH is from 2.Type: GrantFiled: May 7, 2008Date of Patent: February 5, 2013Assignee: Kao CorporationInventors: Masahiro Fukuda, Eri Itaya, Hirokazu Takahashi, Ryo Kusaka
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Patent number: 8367141Abstract: Provided is an instant black tea, which includes the non-polymer catechins at high concentration, is further reduced in bitterness and astringency, and is excellent in the appearance of its infusion. The instant black tea includes a beverage material containing black tea leaves and a dried green tea extract and sealed in a tea bag. A mass ratio of the non-polymer catechins/tannin in the beverage material is from 0.65 to 0.95.Type: GrantFiled: December 20, 2010Date of Patent: February 5, 2013Assignee: KAO CorporationInventor: Youichi Suzuki
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Publication number: 20130023590Abstract: A method is provided for solubilizing and stabilizing resveratrol in aqueous solutions free of solvents other than water. Resveratrol is solubilized and stabilized by forming complex structures with positively-charged substances in solution, such as caffeine, vitamins, amino acids and/or metallic ions. Additionally, these solutions can be further enhanced by adding any combination of health-promoting compounds, such as teas, plants and fruits, juices, protein or fiber. Aqueous solutions prepared by the method are also disclosed.Type: ApplicationFiled: July 21, 2011Publication date: January 24, 2013Inventor: Cezar Constantin Giosan
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Publication number: 20130017307Abstract: Disclosed is a pleasantly mild new acidic black tea beverage in which bitter and astringent flavors are suppressed. The black tea beverage packed in a container contains sweeteners and fruit juice and 0.001 to 0.005 wt % caffeine, and is characterized by having acidity of 0.02 to 0.08%, and, when the acidity is within the aforementioned range, and a sweetness/dryness of 1.50 to 2.50, said sweetness/dryness being expressed using sweetness (total solids content) and acidity.Type: ApplicationFiled: December 22, 2010Publication date: January 17, 2013Inventors: Yu Kanda, Keisuke Numata, Toyo Imbe, Mitsumasa Shida
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Patent number: 8337930Abstract: Provided is a packaged Oolong-tea beverage which contains an Oolong tea extract having a tannin/Brix ratio of from 200 to 265 (mg/100 mL/wt. %) and has a non-polymer catechin content of from 0.06 to 0.5 wt. %. The packaged Oolong-tea beverage of the present invention contains a high concentration of catechins and at the same time, tastes good without losing the original taste of Oolong tea.Type: GrantFiled: November 29, 2006Date of Patent: December 25, 2012Assignee: Kao CorporationInventor: Sachiko Niwa
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Patent number: 8337928Abstract: Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.Type: GrantFiled: December 20, 2011Date of Patent: December 25, 2012Assignee: Concentrate Manufacturing Company Of IrelandInventors: Ryan May, Glenn Roy, Thomas Lee
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Publication number: 20120315368Abstract: Provided is a packaged tea beverage containing amino acids at high concentrations, wherein heat-deterioration odor generated by heat sterilization has been reduced. The contents of amino acids, caffeine and furaneol in the tea beverage are adjusted to at least 40 ppm, at least 150 ppm, and at least 50 ppb, respectively. The catechins content is preferably adjusted to not more than 600 ppm.Type: ApplicationFiled: November 5, 2010Publication date: December 13, 2012Applicant: SUNTORY HOLDINGS LIMITEDInventors: Noriko Terazawa, Hideki Maki
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Publication number: 20120308712Abstract: Provided is a caffeine-reduced green tea beverage packed in a container which can be enjoyed either hot or cold, and which has a sense of being concentrated due to its roasted aroma, and which has an astringent richness, while at the same time being refreshing. The green tea beverage packed in a container has a caffeine concentration of less than 90 ppm, and a total sugar concentration (obtained by adding the concentration of nonreducing sugars and the concentration of reducing sugars) that falls within the range of 100 ppm to 300 ppm; a ratio of the concentration of nonreducing sugars to the concentration of reducing sugars (non-reducing sugars/reducing sugars) that falls within the range of 13.0 to 23.0, and a ratio of ester catechins to sugar concentration (ester catechins/sugars) that falls within the range of 0.4 to 1.1.Type: ApplicationFiled: December 22, 2010Publication date: December 6, 2012Applicant: ITO EN, LTD.Inventors: Masami Sasame, Keisuke Numata, Fuyuki Fujihara, Kazunobu Tsuru
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Publication number: 20120308687Abstract: The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with co-crystallizing sucrose and a natural sweetener in a vacuum pan under controlled pressure and temperature conditions and separating the crystal from the sugar juice. At the end of the process, the co-crystallized sub-products are used for producing a low calorie content liquid sweetener such that in a high percentage all the stock material is used.Type: ApplicationFiled: August 16, 2012Publication date: December 6, 2012Applicant: INGENIO DEL CAUCA S.A. - INCAUCA S.A.Inventor: Diana Maria Arango Moreno
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Publication number: 20120308487Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.Type: ApplicationFiled: May 31, 2012Publication date: December 6, 2012Applicant: ICL Performance Products LPInventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
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Patent number: 8323719Abstract: A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.Type: GrantFiled: February 2, 2011Date of Patent: December 4, 2012Assignee: Kraft Foods Global Brands LLCInventor: Bary Lyn Zeller
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Publication number: 20120301594Abstract: Provided is a roasted green tea beverage packed in a container, which has a noticeable roasted aroma and a rich, astringent and yet light flavor and tastes good even in a cold state. The roasted green tea beverage packed in a container is characterized by: the caffeine concentration being less than 90 ppm; the concentration of saccharides, i.e., the sum of reducing saccharides and non-reducing saccharides, being 60-220 ppm; the ratio of the non-reducing saccharide concentration to the reducing saccharide concentration (non-reducing saccharides/reducing saccharides) being 5.0-15.0; the gallic acid concentration being 20-80 ppm; and the pH being 5.5-6.3.Type: ApplicationFiled: December 22, 2010Publication date: November 29, 2012Inventors: Keisuke Numata, Kazunobu Tsuru, Fuyuki Fujihara
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Publication number: 20120301593Abstract: The enhancing/flavoring products containing either extracts of pineapple or artificial pineapple flavorings in concentrated form to be used in a wide variety of food products, including drinks such as teas, deserts, glazes for meat products and salad dressings. In the products of the invention there is usually not taste of pineapple identified.Type: ApplicationFiled: July 23, 2012Publication date: November 29, 2012Inventor: LaWanda Kelly
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Patent number: 8318225Abstract: This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, epigallocatechin gallate, epicatechin, epicatechin gallate, and epigallocatechin.Type: GrantFiled: October 11, 2010Date of Patent: November 27, 2012Assignee: The FRS CompanyInventors: Thomas Christian Lines, Mitsunori Ono
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Patent number: 8318224Abstract: This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, epigallocatechin gallate, epicatechin, epicatechin gallate, and epigallocatechin.Type: GrantFiled: February 15, 2007Date of Patent: November 27, 2012Assignee: The FRS CompanyInventors: Thomas Christian Lines, Mitsunori Ono
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Publication number: 20120294995Abstract: Disclosed is a new fruit-juice-containing black tea beverage that, without performing enzyme treatment such as tannase treatment, and moreover even if a large quantity of fruit juice is added, can suppress time degradation. The fruit-juice-containing black tea beverage packed in a container containing 10-90 mass % of fruit juice is characterized by containing 10-24 ppm of theogallin, and by the ratio (theogallin/K) of contained theogallin to contained potassium being 0.015-0.100.Type: ApplicationFiled: December 22, 2010Publication date: November 22, 2012Applicant: ITO EN, LTDInventors: Toyo Imbe, Keisuke Numata, Yu Kanda, Kinya Kodera
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Publication number: 20120294984Abstract: Provided is a tea leaves for extraction of a low-caffeine green tea beverage, which is not susceptible to folding or browning during storage, and which enables the extraction of a green tea beverage which can be enjoyed hot or cold. Specifically provided is a tea leaves for extraction of a green tea beverage having a caffeine content with respect to the total mass of the dried leaves that falls within the range of 0.2 to 2.5 mass %, and the relation between the ratio of the mass content of theanine to the entire mass of dried leaves X (%) and the mass ratio of the content of monosaccharides to the fiber content Y satisfies the following condition (1). (1) ?0.007X+0.024?Y??0.011X+0.Type: ApplicationFiled: December 22, 2010Publication date: November 22, 2012Inventors: Masami Sasame, Hiroshi Kinugasa, Kazunori Okanoya, Fumio Ito, Hitoshi Iryo
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Publication number: 20120288609Abstract: Provided is a caffeine-reduced green tea beverage packed in a container which can be enjoyed either hot or cold, and which has a sweet aroma and rich full-bodied flavor. The green tea beverage packed in a container has a caffeine concentration of less than 90 ppm, and a total sugar concentration (obtained by adding the concentration of nonreducing sugars and the concentration of reducing sugars) that falls within the range of 150 ppm to 500 ppm; a ratio of the concentration of nonreducing sugars to the concentration of reducing sugars (non-reducing sugars/reducing sugars) that falls within the range of 2.0 to 13.0; a ratio of ester catechins to sugar concentration (ester catechins/sugars) that falls within the range of 0.9 to 2.2; and a percentage of the concentration of theanine to the concentration of caffeine (theanine/caffeine×100) of at least 10.0.Type: ApplicationFiled: December 22, 2010Publication date: November 15, 2012Applicant: ITO En, Ltd.Inventors: Masami Sasame, Hitoshi Kinugasa, Kenji Shimaoka, Takashi Soeda
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Publication number: 20120269950Abstract: The present invention provides improved products and methods for treating liquids and beverages with selenite, resulting in measurable and favorable chemical changes. Beverages include water, fermented and distilled alcoholic beverages such as wine, beer, spirits and liquors and non-alcoholic beverages such as coffee, tea, soft drinks, fruit juices, ciders, herbal teas and dairy drinks. Also provided are selenite products and methods for beneficial treatment of living organisms (which are mostly liquid), including people; animals and plants. Additional products and methods are provided for treating and improving foods derived from animals and plants.Type: ApplicationFiled: April 20, 2012Publication date: October 25, 2012Inventors: Mark Hooper, Jose M. Rodriguez
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Publication number: 20120263857Abstract: Provided is an instant black tea, which includes the non-polymer catechins at high concentration, is further reduced in bitterness and astringency, and is excellent in the appearance of its infusion. The instant black tea includes a beverage material containing black tea leaves and a dried green tea extract and sealed in a tea bag. A mass ratio of the non-polymer catechins/tannin in the beverage material is from 0.65 to 0.95.Type: ApplicationFiled: December 20, 2010Publication date: October 18, 2012Applicant: KAO CorporationInventor: Youichi Suzuki
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Publication number: 20120258204Abstract: The present application is directed to various embodiments of cold-brew green tea compositions, methods of preparing a cold-brew green tea beverage, an infusion bag for cold brewing green tea, and a green tea cold brewing system. In at least one embodiment, the cold-brew green tea composition comprises a mixture of green tea leaf pieces and powdered green tea leaves. Mixing the cold-brew green tea composition in chilled water may produce a green tea beverage having a high concentration of catechins.Type: ApplicationFiled: April 5, 2011Publication date: October 11, 2012Inventors: Kazushi Tsuji, Kanji Sagawa
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Publication number: 20120244255Abstract: Provided is a method for producing a purified tea extract, which can satisfy both the yield of the non-polymer catechins and the removal rate of gallic acid at high levels. The method is characterized in that a tea extract, which contains an aqueous solution of an organic solvent, brought into contact with an anion exchange resin.Type: ApplicationFiled: December 8, 2010Publication date: September 27, 2012Applicant: KAO CORPORATIONInventors: Kenichi Shikata, Hitoshi Sato
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Patent number: 8273395Abstract: Shown is a process having the steps of: providing fresh tea material rich in stem; and expressing juice from the fresh tea material thereby to produce stem residue and tea juice having a mixture of tea compounds.Type: GrantFiled: November 4, 2008Date of Patent: September 25, 2012Assignee: Conopco, Inc.Inventors: Steven Peter Colliver, David George Sharp, Ian Smith
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Publication number: 20120237608Abstract: The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2? that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.Type: ApplicationFiled: December 24, 2010Publication date: September 20, 2012Inventor: Vladimir Borisovich POLTORATSKY
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Publication number: 20120231146Abstract: The present invention relates to a method for preparing flavored teas by using wood, and flavored teas prepared thereby. More specifically, the present invention relates to a preparation method of flavored teas with excellent palatability and flavors in which the method uses natural wood along with the appropriate flavoring time and temperature settings, and flavored teas prepared thereby.Type: ApplicationFiled: November 9, 2010Publication date: September 13, 2012Applicant: Amorepacific CorporationInventors: Bum Jin Lee, Yu Jin Oh, Jin Oh Chung, Sang Jun Lee
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Patent number: 8257769Abstract: Disclosed is a process for recovering volatile compounds from an aqueous tea extract by distilling the said extract by fractional distillation comprising condensing of vapors, separating the oil phase condensate from the aqueous phase and refluxing the substantially oil-free aqueous phase.Type: GrantFiled: December 10, 2008Date of Patent: September 4, 2012Assignee: Conopco, Inc.Inventors: Sameer Harnam Israni, Vijay Mukund Naik, Gurmeet Singh, Suranjan Sircar
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Publication number: 20120219667Abstract: Nutritional supplements comprising keratin protein either in powder or liquid form as well as novel methods of producing soluble keratin proteins by oxidation are provided. In one embodiment of the disclosure, a soluble keratin protein product can be produced by treating an insoluble keratin source in an oxidizing solution at low pH and heat for a sufficient time to oxidize essentially all of the cysteine residues in the protein. By then raising the pH to the pKa of the proteins, or to the point at which the protein is present in the salt form, a solution of high molecular weight proteins that are in a low salt solution can be obtained. This solution is essentially free of peptides and salts that have an adverse effect on flavor and palatability, and maintains a high proportion of sulfur amino acids for beneficial health effects. The resulting protein product can be dissolved into water, juice, or a nutritional drink, or sprinkled on food. Alternatively, the protein can be provided as a liquid supplement.Type: ApplicationFiled: July 1, 2010Publication date: August 30, 2012Applicant: Keraplast Technologies, Ltd.Inventors: Robert James McClelland Kelly, Clive Marsh
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Publication number: 20120189739Abstract: A base-syrup composition is described, wherein the base syrup is made up of one or more non-nutritive sweeteners, an invert sugar, and other optional additives are included in a reduced-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in reduced-calorie carbonated and non-carbonated beverages, wherein the products and the base fluids exhibit a Harzen color number (APHA) of ?60. Preferably, the one or more non-nutritive sweeteners include one or more steviosides, a Stevia glycoside, a derivative of a Stevia glycoside, a glycoside of steviol, and/or a Lo Han Guo extract, including one or more mogrosides.Type: ApplicationFiled: December 20, 2011Publication date: July 26, 2012Applicant: IMPERIAL SUGAR COMPANYInventors: Thomas Rathke, Darrell Gerdes, James P. Hammond
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Publication number: 20120141650Abstract: Disclosed is a novel green tea beverage packed in a container which shows a good aroma release in the mouth and a lingering aftertaste, has a richness and concentration feeling in the flavor, and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a container characterized in that: the concentration of saccharides, i.e., the sum of monosaccharides and disaccharides, is 150-500 ppm; the ratio by concentration of the disaccharides to the monosaccharides (disaccharides/monosaccharides) is 2.0-8.0; the ratio by concentration of electron-localized catechins to the aforesaid saccharides (electron-localized catechins/saccharides) is 1.8-4.0; and the ratio by content of furfural to geraniol (furfural/geraniol) is 0.5-3.0. It is preferred that the ratio by concentration of the aforesaid saccharides to soluble solid matters originating in tea leaves (saccharides/(soluble solid matters originating in tea leaves×100)) is 5.0 to 10.0.Type: ApplicationFiled: February 26, 2010Publication date: June 7, 2012Applicant: ITO EN, LTD.Inventors: Masami Sasame, Hitoshi Kinugasa, Kenji Shimaoka, Takahashi Soeda
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Patent number: 8187656Abstract: A purified green tea extract is improved in bitterness and aftertaste. The purified green tea extract, which comprises satisfying the following conditions: (1) a ratio of a sum of content weights of (A) myricetin, (B) quercetin and (C) kaempferol to a sum of content weights of (D) epigallocatechin gallate and (E) gallocatechingallate, ((A)+(B)+(C))/((D)+(E)), is from 0.0000001 to 0.010, (2) a sum of content weights of (D) the epigallocatechin gallate and (E) the gallocatechin gallate in non-polymer catechins, ((D)+(E))), is from 0.01 to 29 wt %, and (3) a percentage of gallate body in the non-polymer catechins is from 0.01 to 49 wt %.Type: GrantFiled: May 23, 2008Date of Patent: May 29, 2012Assignee: Kao CorporationInventor: Tomoko Konishi
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Patent number: 8182849Abstract: The present invention provides a tea-based fermentation beverage comprising a tea-based fermentation liquid with at least one species of lactic acid bacteria selected from the group consisting of Lactobacillus ONRIC b0239 (FERM BP-10064) and Lactobacillus ONRIC b0240 (FERM BP-10065), and a tea beverage comprising at least one species of lactic acid bacteria selected from the group consisting of Lactobacillus ONRIC b0239 (FERM BP-10064) and Lactobacillus ONRIC b0240 (FERM BP-10065).Type: GrantFiled: February 22, 2006Date of Patent: May 22, 2012Assignee: Otsuka Pharmaceutical Co., Ltd.Inventors: Rieko Endo, Po Sheng Wu, Satoko Yamahira, Masamichi Toba, Hiroshi Okamatsu
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Publication number: 20120121761Abstract: This invention relates to a process for producing a tea extract. The process includes subjecting a first tea extract solution, which has been obtained from tea, to solid-liquid separation so that a turbidity becomes 200 NTU or lower when a concentration of non-polymer catechins is adjusted to 1 wt %, thereby obtaining a second tea extract solution in which a concentration of (A) non-polymer catechins is from 0.2 to 5 wt % and a concentration of non-polymer catechins in solid content is from 15 to 80 wt %; and then subjecting the second tea extract solution to a heat treatment at a temperature of from 95 to 140° C. for an F value of from 0.05 to 40 min.Type: ApplicationFiled: August 7, 2008Publication date: May 17, 2012Applicant: Kao CorporationInventors: Masahiro Fukuda, Eri Itaya, Hirokazu Takahashi, Miwa Ogasawara, Hitoshi Sato, Kenichi Shikata, Keiji Shibata
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Patent number: 8178147Abstract: A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of tea components. The coumalic acid may be present in an amount less than 100 ppm. Alternatively, a coumalate may be employed, which will undergo hydrolysis within the tea beverage or concentrate product to form coumalic acid. In addition, a method for inhibiting non-enzymatic browning, by adding at least one of coumalic acid, a coumalic acid salt or a coumalate to a tea beverage composition.Type: GrantFiled: June 26, 2008Date of Patent: May 15, 2012Assignee: Pepsico, Inc.Inventors: Glenn Roy, Barry Gosselin
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Publication number: 20120114801Abstract: Provided are tea leaves for green tea beverage extraction. A green tea beverage that can be stored without sediments precipitating and without turning brown, and also tastes good chilled, can be extracted from said leaves. Said leaves are characterized in that the relationship between X and Y fulfills condition (1), where X is the weight fraction of theanine content with respect to the total weight of dried tea leaves, and Y is the weight fraction of monosaccharide content with respect to caffeine content. ?0.136X+0.35?Y??0.136X+0.46.Type: ApplicationFiled: April 14, 2010Publication date: May 10, 2012Inventors: Masami Sasame, Hitoshi Kinugasa, Kazunori Okanoya, Fumio Ito, Hitoshi Iryo
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Publication number: 20120100257Abstract: The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical beverage compositions.Type: ApplicationFiled: June 29, 2010Publication date: April 26, 2012Applicant: SOLAE, LLCInventors: Beata E. Lambach, David Welsby, Seok Lee, Candice Lucak
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Publication number: 20120093999Abstract: A sweet tea product, and a process for the preparation of that sweet tea product. The process comprises blending tea leaves with hydrangea leaves to create a tea leaf and hydrangea leaf blend, and then steeping the tea leaf and hydrangea leaf blend in a solvent, to extract flavor components of both leaves. The solvent is preferably water. The resulting sweet tea is advantageous, in that it has the characteristic high sweetness of sweet tea, yet is made without the addition of either artificial or natural sweeteners.Type: ApplicationFiled: October 19, 2010Publication date: April 19, 2012Applicant: THE REPUBLIC OF TEA, INC.Inventor: Ronald Tyler Rubin
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Publication number: 20120070560Abstract: There is provided a liquid beverage whitener containing water, an emulsifier and ultrafiltrated, concentrated milk proteins dispersed in the water with the emulsifier, wherein the fat content is less than 0.5% by mass, as well as a method of preparing a liquid beverage whitener, the method including the steps of adding ultrafiltrated, concentrated milk proteins and an emulsifier to water; and then homogenizing it to obtain a white suspension.Type: ApplicationFiled: June 3, 2010Publication date: March 22, 2012Applicant: NESTEC S.A.Inventor: Masayuki Kurokawa
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Publication number: 20120058242Abstract: Disclosed is a green tea beverage packed in a container which has a strong fire odor (savory odor), yet gives a refreshing aftertaste and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a container characterized in that the saccharide concentration thereof, which is the sum of the monosaccharide concentration and the disaccharide concentration, is 100 to 300 ppm and the ratio of the disaccharide concentration to the monosaccharide concentration (disaccharides/monosaccharides) is 10 to 28. It is preferred that the ratio of catechins with electron localization to said saccharide concentration (catechins with electron localization/saccharides) is 1.0 to 2.5.Type: ApplicationFiled: February 25, 2010Publication date: March 8, 2012Applicant: ITO EN, LTD.Inventors: Masami Sasame, Keisuke Numata, Fuyuki Fujihara, Kazunobu Tsuru
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Publication number: 20120052182Abstract: The invention relates to a beverage comprising a plant extract and/or a dairy product, and an amount of an ammonium-salt capable of maintaining the pH of the beverage at a predetermined pH. The invention also relates to methods and uses of an ammonium-salt in maintaining the pH of a beverage.Type: ApplicationFiled: April 14, 2010Publication date: March 1, 2012Applicant: The Coca-Cola CompanyInventors: Victor Behrmann, Mairtin O'Coinceanainn
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Publication number: 20120040046Abstract: Described is the use of isoamyl acetate in food compositions for weight management and/or weight control. Further described is a beverage containing isoamyl acetate.Type: ApplicationFiled: July 9, 2009Publication date: February 16, 2012Applicant: NESTEC S.A.Inventors: Julie Laure Hudry, Johannes Le Coutre, Alexander Erin
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Publication number: 20120040075Abstract: To provide a packaged high-catechin beverage in which a low-caffeine green tea extract is added. A packaged beverage containing from 0.03 to 1.0 wt % of non-polymer catechins, in which a low-caffeine green tea extract obtained by a method of brining a green tea extract into contact with a 91/9 to 97/3 by weight mixture of an organic solvent and water, activated carbon, and acid clay or activated clay is added.Type: ApplicationFiled: October 24, 2011Publication date: February 16, 2012Applicant: KAO CORPORATIONInventors: Shinichiro TAKASHIMA, Masaki Iwasaki, Kojirou Hashizume, Naoki Hosoya, Shinji Yamamoto, Yoshikazu Ogura, Jun Saito, Hitoshi Takaya, Masami Shimizu, Norihiko Satake, Eiichi Hoshino, Yukiteru Sugiyama
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Publication number: 20120016026Abstract: Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.Type: ApplicationFiled: June 20, 2011Publication date: January 19, 2012Inventors: Philip J. Bromley, Chetan S. Rao