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

Abstract: 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.

Abstract: 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.

Abstract: Disclosed is a roasted green tea (Hojicha) beverage packed in a container which has a strong roasted aroma, a light taste and a refreshing aftertaste and can be drunk delectably even in a cold state. Specifically disclosed is a roasted green tea beverage packed in a container, characterized by: the concentration of saccharides, i.e., the sum of monosaccharides and disaccharides, being 60-220 ppm; the concentration ratio of disaccharides to monosaccharides (disaccharides/monosaccarides) being 5.0-15.0; and the concentration ratio of the aforesaid saccharides to gallic acid (saccharides/gallic acid) being 2.0-5.0. It is preferred that the concentration ratio of catechin showing electron localization to soluble solid matters originating in tea leaves [catechin showing electron localization/(soluble solid matters originating in tea leaves×100)] is 5.0-9.0. Also, it is preferred that the ratio (catechin showing electron localization/saccharides) is 0.8-1.8.

Abstract: The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weight emulsifiers; a hydrocolloid system comprising microcrystalline cellulose (MCC)/carboxymethylcellulose (CMC)/carrageenan; a chelating system comprising at least one chelating agent of an organic or inorganic acid or organic or inorganic acid salt; a buffer system comprising at least one buffering agent; and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a vegetable oil content of about 0.1% to about 33% by weight of the composition and a protein content of no more than 3% by weight of the composition.

Abstract: A general object of the present invention is to utilize “delayed dilution” of a concentrated extract to provide a beverage brewing system which immediately (upon customer selection) provides selective dilution (based on individual consumers selections) of a fresh-brewed coffee extract after the extract has been allowed to brew and held as an extract before dilution. It is also a general object of the present invention to utilize the undiluted extract to mix and dissolve other beverage compounds to make flavored coffees, cappuccinos, lattes, and the like. “Delayed mixing” and/or “delayed filtering” may also be utilized.

Abstract: Provided is a method for producing a tea extract having enriched aroma by using an inexpensive enzyme without adding any chemically synthesized aroma components. A method for producing a tea extract which comprises performing a treatment with a polysaccharide-degrading enzyme simultaneously with and/or after the extraction of a tea extract from a starting tea material, wherein, in the treatment with the polysaccharide-degrading enzyme, the pH of the tea extract is 3-7 and the treatment time is 3-48 hours.

Abstract: Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.

Abstract: Characterized in that the three kinds of food in the main patent are reduced to two: yin foods with vital energy for the woman and yang foods with vital energy for the man by altering the proportions of foods and adding substances of hot plants, that when drinking them, generate internal heat in the human body, such as ginseng and Yin nature ginger, sulfur and Yang nature reishi mushroom and intermediate nature intermediate staghorn. So as the proposed feeding type is suitable for the treatment of general symptoms of disease in males and females as their constitution and to provide heat to the body in both cases the proportion of cereals is increased up to 70-80 per 100, while that of fruits and vegetables is from 5 per 100, meats and fishes from 10-15 per 100, condiments 5-10 per 100 and is added 5 per 100 of hot substances.

Abstract: To provide a tea extract more excellent in flavor, with formation of deposits inhibited, the present invention provides a method for producing a tea extract, comprising the step of treating a raw material tea by using raw tea leaves and an enzyme preparation having a polygalacturonase activity.

Abstract: Provided is a purified green tea extract, which contains catechins at high concentration and is reduced in unpleasant astringent taste. The purified green tea extract according to the present invention contains (A) non-polymer catechins and (B) rutin. A content weight ratio [(B)/(A)] of the rutin (B) to the non-polymer catechins (A) is not greater than 0.03, and a ratio of gallate forms in the non-polymer catechins (A) is from 0.01 to 70 wt %.

Abstract: A dry composition that is brewed with potable liquid to produce an infusion beverage and methods of using such compositions are described. The composition includes a first amount of fruit and/or vegetable-derived particulate solids combined with a second pre-measured amount of a particulate bioactive component-containing material, advantageously an antioxidant-rich material. When immersed in the liquid the composition releases the phenolic antioxidants to produce a serving of the beverage. The bioactive component-containing material is advantageously configured and sized to remain substantially uniformly distributed throughout the dry composition.

Abstract: A free-flowing cellulosic substrate, such as rice hulls, can be impregnated with desired liquid flavoring agents to create a free-flowing flavoring composition for brewed beverages such as coffee and tea. The flavoring composition can be added to ground roasted coffee or prepared tea leaves in a brew filter device such as a paper filter, French press, percolator, vacuum pot or any other mechanical filtering device intended to brew coffee or tea. The flavor-impregnated substrate will release the desired flavors in contact with water during the brew process, imparting flavor to the finished coffee or tea beverage.

Abstract: A beverage composition includes water, milk solids, a tea material, and a pH buffer that itself includes a lactate salt and a carbonate salt. The pH buffer reduces or eliminates precipitation of milk protein when dissolved milk solids are mixed with acidic tea components. Methods of preparing the composition, and packaged beverages are also described.

Abstract: An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Abstract: A palatable green leaf tea from Camellia sinensis var. assamica is disclosed. Infusion of 2 g of the leaf tea in 200 ml water for 1.5 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.01 and 0.1% by weight of the beverage. Also disclosed is a process for manufacturing the leaf tea product wherein fresh leaf from var. assamica is macerated using a combination of a rotorvane and double-cone processor.

Abstract: A perforated stirrer contains a drink product requiring mixing upon use; examples of such products include tea, instant coffee, powdered lemonade, etc. The stirrer may also contain additional mixing ingredients (e.g. sugar or powdered milk). A stirrer according to the disclosure thus provides both the ingredients for making the beverage and an implement for stirring the beverage.

Abstract: The invention provides low protein and protein-free creamer compositions, and processes for making them. The creamer composition includes an emulsifying component of at least one emulsifier; a buffer system of at least one buffering agent; and a chelating system of at least one chelating agent of an organic acid or organic acid salt. The creamer optionally contains a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a fat or oil content of about 0.5% to about 50% by weight and a protein content of no more than 3% by weight. The creamer composition can be in the form of liquid, liquid concentrate or powder, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.

Abstract: Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages.

Abstract: An object of the present invention is to provide a lipase activity inhibitor that shows high inhibitory activity against pancreatic lipase to suppress the absorption of meal-derived fat and/or which contributes to suppressing and preventing obesity, as well as a food or beverage that has such lipase activity inhibitor incorporated therein. Another object of the invention is to provide a lipase inhibitor of tea origin that suits most consumers' taste and which will not impair the flavor of the food or beverage when incorporated therein. Still another object of the invention is to provide a process for producing said lipase inhibitors. Further object of the invention is to provide antioxidants. To attain these objects, epigallocatechin dimers (oolong homobisflavans) or trimers are incorporated in foods or beverages. As a result, the absorption of meal-derived fat can be suppressed and, in addition, antioxidation effect is obtained.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: Provided is a process for producing a purified green tea extract of high quality by readily and efficiently purifying a green tea extract in a simple manner. A process for producing a purified product of green tea extract, which includes subjecting an aqueous solution of green tea extract to solid-liquid separation by filtration and/or centrifugal separation to obtain another aqueous solution of green tea extract, said another aqueous solution having a turbidity of from 0.2 to 2.0 as measured with a concentration of non-polymer catechins in it adjusted to 1 wt %, and then allowing the another aqueous solution of green tea extract to pass through a polymer membrane having a membrane pore size of from 0.05 to 0.8 ?m such that the turbidity of the another aqueous solution of green tea extract is reduced to lower than 0.2 as measured with a concentration of non-polymer catechins in it adjusted to 1 wt %.

Abstract: The invention relates to a method for delivering a flavored and/or nutritionally enhanced non-carbonated beverage on premise. The method comprises a step of providing at least one packaged source of a liquid premix base comprising at least one microbiologically, physically, enzymatically and/or chemically sensitive beverage component which is not solely carbohydrate, a water activity lowering component. The liquid premix based is formulated with a water activity and/or solid content effective to render it shelf stable at room temperature. The method comprises a step of separately providing a plurality of flowable additive packaged sources adapted to tailor the flavor, aroma, body and/or nutritional value of the beverage. The method comprises a step in which liquid premix base is mixed to hot or cold non-carbonated water to provide a beverage base which is dispensed to the cup and wherein at least one additive is delivered and mixed with the beverage base into the cup.

Abstract: With the object of providing a bottleable green tea beverage for selling hot, a bottleable green tea beverage was prepared, which is a bottleable green tea beverage containing a green tea extract obtained by extracting green tea leaves, wherein the content in epigallocatechin gallate and gallocatechin gallate is 380 mg/l to 1500 mg/l as a total value, the content of glutamic acid is 20 mg/l to 120 mg/l, the diff-use transmittance is 1.0% or less, and the pH is 5 to 7.

Abstract: Beverage dispensers and dispensing methods that facilitate mixing of one or more additives (e.g., flavorings) with a base liquid are described. In a preferred method of preparing a beverage, a base liquid is dispensed from a dispensing device (100) into a container (150). A flowable additive is dispensed from the dispensing device into the container to mix the flowable additive with the base liquid during the dispensing of the base liquid to provide the beverage. Preferably, the dispensing of the base liquid and the flowable additive is controlled to vary the relative concentration of the additive in the base liquid in the container during the dispensing.

Abstract: Provided is a packaged beverage, which comprises, in the dissolved form, catechins composed of the following non-polymer component (A) and another non-polymer component (B): (A) non-epi-catechins, (b) epi-catechins, and has, per 500 mL of the packaged beverage, said components in amounts satisfying the following equations: (A)+(B)=460 to 2500 mg??(i) (A)=160 to 2250 mg??(ii) (A)/(B)=0.54 to 9.0.??(iii) The packaged beverages of the present invention are excellent in stability of color tone and transparent appearance even after long-term storage, have smooth feeling in the throat upon drinking, and have good palatability; and in addition, have PPAR-dependent gene transcription activating effects which are safe and effective for prevention and alleviation of obesity.

Abstract: Steviol glycoside isomers are provided having the formula: wherein R1 may be hydrogen, 1-?-D-glucopyranosyl, or 2-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, and R2 may be hydrogen, 1-?-D-glucopyranosyl, 2-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, 2,3-bis(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, 2-(1-?-L-rhamnopyranosyl)-1-?-D-glucopyranosyl, 2-(1-?-L-rhamnopyranosyl)-3-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, or 2-(1-?-D-xylopyranosyl)-3-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl. Methods for making steviol glycoside isomers are also disclosed. These compounds may be present in food and beverage products as non-nutritive sweeteners.

Abstract: According to one embodiment, there is provided an instant green tea which contains a dry green tea extract, a drying auxiliary agent, antioxidants, a tea powder and a specific amount of potassium, and a method of producing the instant green tea includes the step of extracting tea leaves with an extraction solvent which contains a drying auxiliary agent and a first antioxidant and has been adjusted to a pH value within the neutral range by using a first potassium preparation to give a liquid extract, the step of adding a second antioxidant and a tea powder to the liquid extract thus obtained, and the step of drying the liquid extract after the completion of the addition step as described above.

Abstract: The patent is a new development of an Instant Liquid Tea Concentrate, according to the norms and standards of food science and related industries. Since the discovery of tea as a healthy drink some 4000 years ago, conventionally, the tea leaves have been dissolved in hot or cold water before consumption. The derivatives of tea would dissolve in hot or cold water with flavor and aromas creating a tasty, healthy drink. A tea bag, for instance, uses the same traditional method, though with reduced preparatory hazard. In addition, tea extracts in powder forms are manufactured with chemical extraction methods. In a number of processes, the tea extract in powder form is followed by the preparation of aqueous tea concentrates as a secondary product. Accordingly, the powdered tea extracts is dispersed in water while adding preservatives in order to manufacture aqueous tea concentrates. This aqueous tea concentrates differ from the “INSTANT LIQUID TEA CONCENTRATE”.

Abstract: Disclosed are health teas and a preparation method thereof. The method for preparing a health tea, comprises preparing Acanthopanax sessiliflorum, Cervi cornu, garlic, Cassia tora L., Rehmannia glutinosa, Cornus officinalis, Ganoderma lucidum, Schizandra chinensis Baill, Zizyphus jujuba var and Chinese yam in water, followed by heating the same to obtain an extract thereof; and adding the prepared pear, onion and brown sugar to the extract. Accordingly, the inventive natural health tea prepared using a variety of natural materials may be produced at economically feasible costs. In addition, since the used materials are individually placed in a small bag for heating in terms of efficacy, active ingredients are effectively extracted from each of the materials.

Abstract: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 ?g/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 ?m (preferably 1-50 ?m, more preferably 1-20 ?m), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.

Abstract: A process for selectively removing caffeine from a caffeine-containing catechin composition, which comprises dissolving the caffeine-containing catechin composition in a 9/1 to 1/9 by weight mixed solution of an organic solvent and water, and then bringing the resultant solution into contact with activated carbon alone or with activated carbon and also acid clay or activated clay; and a packaged beverage containing such a decaffeinated composition.

Abstract: The present disclosure is directed to a neutralized juice base comprising at least one acidic juice neutralized with at least one alkaline additive, wherein the neutralized juice base has a pH ranging from about 5.0 to about 6.1. The present disclosure is also directed to a beverage composition comprising at least one neutralized juice base and at least one beverage component, wherein the beverage composition is a low-acid composition. The present disclosure is further directed to methods of making the neutralized juice base and methods of making the beverage compositions.

Abstract: The present invention provides roasted barley from which barley tea having excellent aroma, sweetness and richness and so on can be extracted. Roasted barley characterized by having a measured void content of 1.5 ml to 2.5 ml. The above-described roasted barley can be produced by a production method which involves a rapid cooling step, wherein the material temperature of barley is rapidly lowered to 60 to 130° C. within 5 seconds, between a primary roasting step and a secondary roasting step. It is preferred to further employ a slow cooling step, wherein the material temperature of the barley is maintained at 80 to 140° C. over 16 to 120 seconds, after the secondary roasting step.

Abstract: An object is to provide a preparation process of a green tea extract having a high non-polymer catechin concentration and tasting good with less bitterness and less astringency. The present invention relates to a preparation process of a green tea extract, which comprises subjecting an enzyme-inactivated raw tea leaves to CTC processing, drying the tea leaves until the water content thereof becomes 20 wt. % or less, and extracting the tea leaves while setting the weight ratio of an extraction solvent to the tea leaves to be extracted to 30 or less.

Abstract: Disclosed is a process for preparing a fermented tea drink comprising the steps of: adding water to fresh tea leaves and milling the mixture; removing a solid fraction from the mixture; and heating the liquid, or adding water to fresh tea leaves and milling the mixture; incubating the mixture with shaking for 1 to 40 minutes; removing a solid fraction from the mixture; and heating the liquid; to obtain the fermented tea drink. Catechins can be efficiently converted into theaflavin to provide a fermented tea drink that has a high content of theaflavin, theasinensins A and B, and gallic acid, that exhibits little bitterness and astringency, that is entirely free of cream down, and that has an excellent aroma and sweetness.

Abstract: The present invention provides a convenient and economical process for preparing a fermented tea drink that exhibits little bitterness and astringency and that has an excellent aroma and sweetness. The fermented tea drink can be obtained by adding water to fresh tea leaves and milling for 1 second to 3 minutes with a mixer; incubating the mixture with standing for at least 15 minutes or with stirring semi-anaerobically; removing solid fraction from the mixture; and heating the liquid. The process of the present invention can efficiently convert catechins into theaflavin and can thereby provide a fermented tea drink with a high content of theaflavin, theasinensins A and B, and gallic acid.

Abstract: Methods for preparing a botanical extract and a flavor system comprising a botanical extract produced by the process for use in beverages are provided. Also provided is a flavor system comprising a botanical extract comprising at least one of thymol, eugenol, carvacrol, cinnamic aldehyde, and eucalyptol. Further provided is a flavor system having a minimum inhibitory concentration of less than about 3%.

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

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

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

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

Abstract: A process for selectively removing caffeine from a caffeine-containing catechin composition, which includes dissolving the caffeine-containing catechin composition in a 9/1 to 1/9 by weight mixed solution of an organic solvent and water, and then bringing the resultant solution into contact with activated carbon alone or with activated carbon and also acid clay or activated clay; and a packaged beverage containing such a decaffeinated composition.

Abstract: The present invention relates to a process for the preparation of a readily reconstitutable herbal beverage concentrate in powder form. The process in particular, describes the method of preparation of herbal beverage concentrate from rosemary using a set of unit operations and approved food grade additives. The invention describes a rosemary herbal beverage powder comprising encapsulated rosemary flavor 0.47-3.70%, rosemary extract 4.60-10.50%, sucrose 84.30-94.90%, organic acid 0.07-1.60%, and sodium benzoate 0.01-0.

Abstract: The present invention relates to a starch-containing tea beverage. More specifically, the present invention relates to a cereal tea beverage containing starch at a content of 0.009% by weight or more, which has an appropriate roasted aroma and mildness peculiar to cereal tea, relieves the pasty texture originating from the starch, and thereby has an improved taste and flavor, as a result of addition of ultrafine ground tea leaves having an average particle size of 1 ?m or less. The present invention also relates to a process for producing such a cereal tea beverage, and a method for improving the taste and flavor of such a cereal tea beverage.

Abstract: Packaged beverages contain the following ingredients: (A) from 0.07 to 0.45 wt. % of non-polymer catechins, (B) from 0.06 to 0.5 wt. % of ascorbic acid or a metal salt thereof, and (C) non-polymer catechingallates. A content weight ratio (C/A) of the non-polymer catechingallates (C) to the non-polymer catechins (A) is from 0.8 to 1.0, and the packaged beverages have a pH of from 4.5 to 7. Another type of packaged beverages contain the following ingredients: (A) from 0.05 to 0.45 wt. % of non-polymer catechins, and (D) from 0.07 to 0.49 wt. % of ?-cyclodextrin. The non-polymer catechins (A) contain (C) non-polymer catechingallates at a weight ratio (C/A) of from 0.7 to 1.0 relative to the non-polymer catechins (A).

Abstract: The invention relates to a method for decaffeinating tea (Camellia sinensis). The method involves of using, as an extraction agent, a carbon dioxide which is compressed of a pressure greater than 50 and up to 100 MPa.

Abstract: 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.

Abstract: Disclosed herein is a composition for promoting proline recycling, and more particularly, to a composition for external application to skin or cosmetic food comprising theanine as an active ingredient for promoting expression or activity of prolidase, which is an enzyme to promote proline recycling, thereby increasing collagen synthesis and restoring wrinkle.

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