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.

Abstract: A method for enhancing flavor of drinks has steps of making uncompleted whipped cream and enhancing flavor of a drink. The step of making uncompleted whipped cream includes stirring liquid fresh cream with salt to produce uncompleted whipped cream. The step of enhancing flavor of the drink includes adding the uncompleted whipped cream to the drink to make a salt drink with enhanced flavor.

Abstract: It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and/or a stem of tea plant (scientific name Camellia sinensis), followed by freeze-drying and subsequent milling the same; a processed and treated tea leaf, a treated vegetable, a treated fruit or a treated flower obtained by treating a tea leave, a vegetable, a fruit or a flower with the above-described fresh tea leaf powder; a tea extract, a vegetable extract, a fruit extract (fruit juice) or a flower extract (oil) prepared from the above-described processed and treated tea leaf, treated vegetable, treated fruit or treated flower; and tea aroma, vegetable aroma, fruit aroma or flower aroma obtained from the above-described tea extract, vegetable extract, fruit extract or flower extract by the process of collecting aroma compounds.

Abstract: A sweetening composition comprising sucralose and a purified extract of stevia.

Abstract: High-protein beverages are manufactured by infusion of hydrated whey protein into an acidic beverage prior to packaging. The protein content of such beverages makes them more compatible with the dietary restrictions of persons with diabetes mellitus, for example.

Abstract: A consumable composition with antioxidants is described. The consumable composition comprises theaflavin, thearubigin and catechin and has good taste and appearance characteristics. The consumable composition can be black tea having green tea catechins as additives.

Abstract: A purified tea extract with suppressed bitterness and astringency is economically produced in high yield and high efficiency by dramatically accelerating an enzyme reaction with addition of tannase in a smaller amount. A process of the present invention for the production of a purified tea extract includes a first step which comprises eliminating water-insoluble solids from a first tea extract and then obtaining a second tea extract so that a turbidity falls into a range from 0.1 to 100 NTU when a concentration of the non-polymer catechins is adjusted to 0.7 wt %, and a second step which comprises subjecting the second tea extract at a concentration of the non-polymer catechins of from 0.05 to 4.0 wt % to tannase treatment.

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

Abstract: A complex coacervate delivery system is provided which encapsulates water-insoluble flavorants. The complex coacervate delivery system provides a stable dispersion of water-insoluble flavorant in an aqueous system, and also protects the flavorant from degradation, e.g., by oxidation or hydrolysis. The complex coacervate delivery system upon ingestion is operative to release at least a substantial portion of the flavorant in the mouth in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.

Abstract: The present invention relates to an organic, ergogenic, isotonic soft drink, composition causing and energy enhancing internally soothing effect: comprising a brewed extract from leaves of Cymbopogon Citratus, and of Ginger, and of Peppermint, Sugar or other sweeteners and optionally, other flavors and purified water and a method of producing the soft drink composition; which drink imbibed produces in the imbiber an energy, internally soothing effect which includes stimulation of mitochondrial efficiency in the digestive organs, and enhancement of a more efficient intake of oxygen into the user's body.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

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

Abstract: Mixing nozzle fitments and beverage devices containing the mixing nozzle fitments are provided. In an embodiment, the mixing nozzle fitment includes a first shaft defining an inlet passage, a second shaft defining a curved outlet passage and attached to the first shaft, and a coupling member attached to the second shaft. The coupling member defines a passage that leads into the curved outlet passage of the second shaft. The mixing nozzle fitment can be used in any suitable beverage dispensing device.

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

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof (FIG. 3). It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: The present application describes a creamer composition comprising a mixture of phospholipids. The use of such a creamer composition in a beverage composition delivers mouthfeel benefits during consumption.

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

Abstract: Produced is a processed tea, which enables to elute non-polymer catechins at high concentration with water, and moreover, is suppressed in bitterness and astringent taste and is good in taste and flavor. A process according to the present invention for the production of the processed tea is characterized by including a step of mixing (A) a granulated product of a purified green tea extract, said purified product being obtainable by dissolving and extracting the green tea extract in a mixed solution of ethanol and water at a weight ratio of from 99/1 to 75/25, with (B) tea leaves at a solid weight ratio [(A)/(B)] of from 10/90 to 90/10.

Abstract: The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee tablet also has a closed surface pore structure and an internal pore structure wherein a majority of the pores in the pore structure are interconnected and have a size of between 5 and 50 micrometers. The coffee tablet can also include a coating of a coffee, a flavorant, a colorant or an aroma. The coffee tablet is packaged in an environment of an aroma to form a product that exhibits fresh and strong flavor and aroma characteristics when a beverage is prepared from the tablet even after long term storage of the tablet.

Abstract: This invention relates to a polymeric polyphenol containing beverage, In particular it relates to a substantially clear ambient temperature beverage comprising tea solids derived from fermented tea. The invention also relates to a method for improving the clarity of a polymeric polyphenol containing liquid composition. It has long been observed that on cooling an aqueous black tea infusion from about 90 degrees Celsius to ambient temperature, a marked increase in the turbidity of the infusion can be seen leading ultimately to precipitation of up to about 30% w/w of the total tea solids. This precipitate is known as tea cream. It is thought that this precipitate originates from initial self-associations of polymeric polyphenols and association with caffeine thereby forming nano-clusters. These nano-clusters are not themselves responsible for any turbidity or precipitation of tea solids.

Abstract: An instant beverage powder with non-polymer catechins contained at high concentration has improved flavor and taste owing to reductions in bitterness and astringency, and also provides improved flavor and taste and improved stability in external appearance after reconstituted into a beverage. The instant beverage powder contains the following ingredients (A) and (B): (A) from 0.5 to 20.0 wt % of a purified product of green tea extract, said purified product being obtained by purifying the green tea extract in a mixed solution of ethanol and water at a weight ratio of from 99/1 to 75/25, and (B) from 0.01 to 10.0 wt % of a hydroxycarboxylic acid or a lactone, or a salt thereof. The content of non-polymer catechins in the instant beverage powder is from 0.5 to 15.0 wt %.

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

Abstract: The present invention relates to an omega-3 fortified composition, method for its production and use of said composition as a nutritional, food or pharmaceutical composition.

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A frozen confection or a beverage product is provided which contains at least 400 mg of theobromine and at least 40 mg of caffeine per 100 grams of the product. Also provided is a frozen confection or a beverage product for the enhancement of mood without transient elevation of blood pressure.

Abstract: 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.

Abstract: Disclosed is a black tea composition comprising 1-5 wt % gallic acid and 0.01 to 6 wt % of a flavour composition comprising a lemon, peach or ginger flavour.

Abstract: The present invention provides plants and plant tissues of spearmint (Mentha spicata) with enhanced rosmarinic acid levels, and extracts derived there from. Methods and compositions for production and use of rosmarinic acid from spearmint as a nutraceutical are also provided. In particular, an edible beverage derived from plant tissues of spearmint that comprise more than 77.5 mg/g rosmarinic acid on a dry weight basis, is provided, as well as methods for making such a beverage and for using it to treat an inflammatory or infectious disease.

Abstract: 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 %.

Abstract: A beverage composition comprises fat, protein and water, said fat comprising at least 5% by weight of pinolenic acid or a derivative thereof.

Abstract: The process of this invention involves one or more of at least one or more KEY ingredients, which can be almost any human consumable food stuff, such as whole fruit; soda pop of any flavor; milk and milk replacements with/without a flavorant added; tubers, roots and squash family products; and other edibles such as coconut milk, coconut meat which is diced as needed, cooked if not edible raw, mixed with a freeze inhibitor as may be needed, and a stabilizer as may be needed. The mix is then frozen and masticated to yield a soft serve dessert product. The product can then be served for immediate consumption, or frozen again, hard, for serving later in time as an ice cream replacement.

Abstract: A solid cube is provided that is dissolved in water or milk to produce a beverage. The solid cube is formed using pulverized Panela (of common use in Colombia) freeze-dried beverage materials such as coffee and artificial flavors as basic ingredients. The solid cube is prepared by mixing the ingredients in a dry atmosphere and shaping them to the desired size and shape using a non-stick mold and compression molding techniques.

Abstract: A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).

Abstract: Disclosed is a process comprising the step of: expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the first supply of fresh tea leaves and/or the tea juice to an enzyme deactivation treatment thereby to prevent fermentation of the tea juice; and combining the tea juice in which the enzymes have been deactivated with fermented or fermenting tea material.

Abstract: Disclosed is a process comprising the steps of: expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the first supply of fresh tea leaves and/or the tea juice to a fermentation step thereby to at least partially ferment the tea juice; and combining the at least partially fermented tea juice with substantially unfermented tea material.

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

Abstract: The present invention concerns methods for controlling nematode infestation via dsRNA mediated gene silencing, whereby the intact nematodes are contacted with a double-stranded RNA and whereby the double-stranded RNA is taken up by the intact nematodes. In one particular embodiment, the methods of the invention are used to alleviate plants from nematode pests. Alternatively, the methods are used for treating and/or preventing nematode infestation on a substrate or a subject in need of such treatment and/or prevention. Suitable nematode target genes and fragments thereof, dsRNA constructs, recombinant constructs and compositions are disclosed.

Abstract: To reduce the bitterness of a packaged beverage which contains a high concentration of non-polymer catechins, without deteriorating the flavor of the beverage, provided is a packaged beverage including 0.05 to 0.5% by mass of (A) non-polymer catechins and (B) a sweetening agent selected from the following sweetening agents (B1), (B2), (B3), and (B4): (B1) 0.0001 to 0.5% by mass of glycyrrhizin; (B2) 0.00001 to 0.005% by mass of thaumatin; (B3) 0.01 to 5% by mass of (b31) sorbitol and 0.001 to 5% by mass of (b32) a sweetening agent other than sorbitol, in which a ratio of (b32)/(b31) (mass ratio) is 0.01 to 100; and (B4) 0.01 to 5% by mass of (b41) erythritol and 0.01 to 5% by mass of (b42) one or more kinds selected from glucose, fructose, a glucose-fructose syrup, and a fructose-glucose syrup.

Abstract: To provide a method for reducing a caffeine amount in a caffeine-containing tea extract liquid without deteriorating the original flavor of tea. The present invention provides a method for producing a low-caffeine tea extract, including the steps of: treating a caffeine-containing tea extract with tannase; causing a mixture of non-ester-type catechins and caffeine to be deposited in the caffeine-containing tea extract after the tannase treatment; and separating the deposited mixture for removal. Moreover, the present invention provides a low-caffeine tea extract obtained according to the production method and a food or drink containing the low-caffeine tea extract.

Abstract: A composition comprising one or more starches, an amount of water and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, is provided. Also, techniques for producing a composition are provided. The techniques include combining one or more starches, an amount of a liquid and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, into a composition. Techniques are also provided for using a composition to create a food product.

Abstract: This invention relates to packaged beverages, which contain the following ingredients: (A) from 0.05 to 0.5 wt % of non-polymer catechins, (B) from 0.008 to 0.033 wt % of sodium, and (C) potassium. The weight ratio of ingredient (B) to ingredient (C) and pH fall within specific ranges, respectively.

Abstract: Packaging for stabilizing consumable products is described. The packaging has a defined amount of oxygen in its headspace and product portion whereby products packaged in the same are stable in the absence of oxygen scavengers.

Abstract: A protein supplemented coffee beverage that includes the addition to hot coffee of a quantity of hydrolyzed collagen, a quantity of hydrolyzed whey protein concentrate, and a miniscule amount of natural coffee flavor, for the purpose of supplementing the protein content of the beverage when consumed.

Abstract: A device (e.g., a vending machine) and method for preparing a consumable beverage include mixing an agglomerated natural milk powder having a scorched particle mass not greater than fifteen milligrams with hot water to produce the consumable beverage. The hot water and milk powder may be mixed prior to or during their placement of the beverage in a beverage cup, such as part of operation of a vending machine. Alternatively, the hot water and milk powder may be mixed with one or more additional ingredients, such as coffee, tea, cocoa powder, and/or sugar, to produce the beverage. Further, the hot water and milk powder may be whipped together or with an additional ingredient to produce a foaming beverage, such as cappuccino.

Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.

Abstract: 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.

Abstract: A process for thickening liquid food and/or medications of people with swallowing problems which involves dilution of a concentrate thickener paste which has been thickened to several times its normally useful and cost-effective levels. The approach is beneficial in formulations intended for radiological evaluations of people with swallowing problems including those persons suffering from dysphagia.