Class / Patent application number | Description | Number of patent applications / Date published |
426597000 | Tea and substitutes therefor | 66 |
20080226803 | NATURAL FLAVORING AGENT FOR SUGAR-SWEETENED TEA BEVERAGE TO TASTE LIKE HIGH FRUCTOSE CORN SYRUP-SWEETENED BEVERAGE - Beverage products including at least a tea component, a natural nutritive sweetener present in an amount of at least 8% by weight and Lo Han Guo are provided. Beverage concentrates including at least a tea component, a natural nutritive sweetener present in an amount of at least 48% by weight and Lo Han Guo are also provided. | 09-18-2008 |
20080248184 | Methods for Inhibiting Benzene Formation in Beverages and Beverages Produced Thereby - Methods of inhibiting benzene formation in beverages and beverages produced thereby are provided. The beverages provided have lower amounts of preservatives than observed in the prior art, reduced rates of benzene formation, improved flavor, and adequate protection against microbial proliferation. More particularly, the beverages provided comprise a food grade chelating agent in an amount from about 100 ppm to up to less than about 300 ppm; a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof, and mixtures thereof; and a beverage base comprising a fruit juice and/or tea solids. | 10-09-2008 |
20080254189 | Process for Making Tea Extracts - The invention concerns a process for provising a tea extract which is rich in naturally occuring theanine. The process involves a cold water extraction followed by a specific nanofiltration step. Also claimed are the cold water extracts. | 10-16-2008 |
20080254190 | Extraction of theaflavins - The present invention provides a process for extraction of theaflavins from tea including the step of contacting tea with an aqueous solution of urea. | 10-16-2008 |
20080268129 | COMPOSITIONS CONTAINING GREEN TEA CATECHINS AND ONE OR MORE POLYVALENT MINERAL CATIONS - Disclosed are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also disclosed is a process for avoiding the turbidity issues associated with inclusion of calcium and green tea catechins. | 10-30-2008 |
20080292772 | BOTTLED BEVERAGE - A packaged beverage with a green tea extract mixed therein, which contains (A) a non-polymer catechin, and (B) from 0.0001 to 20 wt %, in terms of equivalent glucose amount, and less than 0.05 wt %, in terms of equivalent fructose amount, of a carbohydrate, wherein the packaged beverage has a pH of from 2 to 6. The packaged beverage contains catechins at high concentration, is reduced in bitterness and astringency and is suited for long-term drinking, is excellent in the stability of bitterness and astringency and also in the feeling as it passes down the throat, and further, remains stable in its color tone over a long term even when filled in a clear container and stored at high temperatures. | 11-27-2008 |
20080299284 | Health tea and method for preparing the same - Disclosed are health teas and a method for preparation thereof. The health tea comprises 4 to 6 wt. % of ginkgo leaves; 2 to 4 wt. % of Codonopsis lanceolata; 1 to 2 wt. % of Ganoderma lucidum; 3 to 5 wt. % of Solomon's seal; 1 to 3 wt. % of roots of sprout beans; 4 to 6 wt. % of cucumber; 1 to 2 wt. % of onion; 2 to 4 wt. % of Hedysarum; 1 to 3 wt. % of Maximowiczia typica; 4 to 6 wt. % of pear fruits; 2 to 4 wt. % of red beans; 6 to 8 wt. % of persimmon leaves; 6 to 8 wt. % of persimmon fruits; 1 to 3 wt. % of sugar; and the balance of water relative to total 100 wt. % of the health tea, which is prepared by heating to extract desired ingredients of the raw materials. More particularly, the present invention provides a natural health tea that is prepared using a variety of natural materials such as herbal plants, which have beneficial effects including: improvement of health such as hangover removal, recovery of fatigue, enhanced blood circulation and the like; economical benefits in manufacturing the health teas by using natural plants; preferable extraction of desired herbal ingredients having medical effects by carrying the materials in separate bags and heating the bags, respectively. | 12-04-2008 |
20090017183 | STABLE AND CONSUMABLE COMPOSITIONS - Stable and consumable compositions are described. The stable and consumable compositions can be green tea beverages that have added acidic stabilizer, like gallic acid, to stabilize elevated levels of antioxidants such as catechins formulated in the beverage. | 01-15-2009 |
20090035439 | Method and Ball Mill Apparatus for Manufacturing Powdered Tea - A method capable of manufacturing, by using a ball mill apparatus, powdered tea having the same quality as that manufactured by using a millstone. By using the ball mill apparatus having synthetic resin pots, a powdered tea material and synthetic resin balls are sealed in the pot, and the pot is revolved or revolved and rotated on its axis to crush the powdered tea material. | 02-05-2009 |
20090035440 | Compositions comprising polyphenol - The present invention provides a composition comprising polyphenol and polymer comprising amine groups, wherein at least 0.1% polyphenol by weight of the composition is present as part of a complex with the polymer, and wherein the complex is in the form of particles. Also provided are uses of polymers comprising amine groups for controlling the properties of polyphenol and a method of manufacturing a composition comprising a complex of polyphenol and polymer. | 02-05-2009 |
20090041921 | PROCESS FOR PRODUCING PURIFIED TEA EXTRACT - Provided is a process for producing a tea extract having a high recovery rate of non-polymer catechins, a low caffeine content and an improved taste and color tone. As one embodiment of this invention provides, there is provided a process for producing a purified tea extract by adsorbing a tea extract on a synthetic adsorbent, bringing an aqueous solution of an organic solvent or a basic aqueous solution into contact with the synthetic adsorbent to elute non-polymer catechins, and then bringing the eluate into contact with activated carbon in an aqueous solution of an organic solvent. | 02-12-2009 |
20090047408 | Method for Improving Absorbability of Epigallocatechin Gallate, Foods, Drinks and Food/Drink Materials Using the Same and Method for Producing the Same - Provided are a food, a drink and a food/drink material having improved EGCg absorbability, and a method of producing the same, by improving the absorbability of EGCg to be taken in. The contents of caffeine and/or epigallocatechin gallate are regulated so that the ratio by mass of caffeine to epigallocatechin gallate contained in a food, drink, food/drink material or oral ingesta comes close to 0.4. | 02-19-2009 |
20090053383 | ANGELICA KEISKEI TEA - According to the present invention, there are provided kneading-free | 02-26-2009 |
20090081350 | PROCESS FOR PRODUCING PURIFIED GREEN TEA EXTRACT - A process for producing a purified green tea extract including mixing a green tea extract treated with an enzyme having a tannase activity in a mixed solution containing an organic solvent and water at a mass ratio from 60/40 to 90/10 and separating a precipitate thus formed. | 03-26-2009 |
20090092734 | Use of extracts of pineapple as flavor intensifiers - The presence of pineapple extracts in food products in combination with at least one other flavoring provides products having intensified flavor but lacking noticeable pineapple flavor. Non-alcoholic products can be used as after dinner drinks, soft drinks and in any manner liqueurs would be used. | 04-09-2009 |
20090104337 | PROCESS FOR PRODUCING PURIFIED GREEN TEA EXTRACT - A preparation process of a purified green tea extract including mixing a green tea extract treated with an enzyme having a tannase activity in a mixed solution containing an organic solvent and water at a mass ratio exceeding 90/10 and not greater than 97/3, and separating a precipitate thus formed. | 04-23-2009 |
20090117250 | Process for manufacturing tea products and products obtainable thereby - Disclosed is a process comprising 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 comprising a mixture of tea compounds. | 05-07-2009 |
20090117251 | Process for manufacturing tea products - Disclosed is a process comprising 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. | 05-07-2009 |
20090117252 | BEVERAGE PACKED IN CONTAINER - Provided is a packaged non-tea beverage, excellent in the storage stability of the flavor, color tone and content of catechins. The packaged non-tea beverage, which includes a purified green tea extract having a ratio of gallate-type catechins in non-polymer catechins of less than 50% by mass, contains (A) 0.072 to 1.2% by mass of non-polymer catechins and (B) 0.001 to 12 mg/100 mL of gallic acid. | 05-07-2009 |
20090123631 | Blueberry tea beverage and its preparing process - The present invention provides for a blueberry tea beverage and its preparing process. It is consisted of following ingredients: blueberry leaf, fruit material suspending agent, and pure water. Its beneficial effects are those: 1. Blueberry leaf contains abundant vitamin C, flavones, SOD, and anthocyanidin, thus it can dissipate fatigue, anti-age, remove free radical in body, and protect the vision, has natural health-care functions. 2. Blueberry leaf contains a number of organic acid, and pH value in solution boiled is between 2.5 and 3.5, thus there needs no adding a number of organic acid again, it has outstanding oral feelings, and low cost. 3. Blueberry leaf boiled solution itself shows natural tangerine, thus it has attracting sensory effect. | 05-14-2009 |
20090162523 | GINSENG NUTRITIOUS INSTANT TEA AND PREPARATION METHOD THEREOF - The present invention relates to a ginseng nutritious instant tea comprising water-soluble active ingredients. The raw materials thereof mainly comprise tea, chrysanthemum and ginseng with a ratio: ginseng 10 parts, tea 80-120 parts, preferably 100-110 parts, chrysanthemums 60-100 parts, preferably 70-80 parts. The said tea is green tea and black tea also can be used. According to personal taste, other raw materials and additives can be added, such as citric acid and sugar, etc. The preparation method for such instant tea is to select and formulate the major raw materials according to a certain proportion. The preparation mode is to firstly extract the water-soluble active ingredients from these raw materials in the water, then to filter and concentrate the water extract of all kinds of raw materials, to mix and spray drying to form the instant tea powder. Such instant tea accords with people's drinking habits and tastes well, not only plays a role of eliminating thirsty and restoring consciousness as ordinary tea, but also has a good nourishing role, particularly fitting for the weak elderly and other people who is engaged in the brainwork for a long time. | 06-25-2009 |
20090169704 | Process for the enzymatic preparation of a gamma-glutamyl compound - Disclosed is a process for the enzymatic preparation of a gamma-glutamyl compound. The process comprises a step of contacting a gamma-glutamyl donor and a gamma-glutamyl acceptor with an aqueous medium comprising a gamma glutamyl transpeptidase enzyme. The enzyme is derived from a plant belonging to the Graminaceae or Leguminaceae family, or from | 07-02-2009 |
20090169705 | Beverage Precursor And Process For The Manufacture Thereof - The present invention provides a beverage precursor comprising tea material and food-grade additive, wherein the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.05% and 2% by weight of the beverage. The present invention also provides a process for manufacturing a beverage precursor comprising macerating tea leaf and/or stem with a rotorvane and at least one CTC process. | 07-02-2009 |
20090220668 | CLARIFIED TEA EXTRACT AND METHOD OF MAKING SAME - A method of making a clarified tea extract to reduce the cloudiness of a beverage containing the clarified tea extract by producing an aqueous tea extract that contains tea insolubles, adding a food-acceptable acid and a salt to the aqueous tea extract simultaneously and thereafter holding the aqueous tea extract with minimal agitation to produce a precipitate and clarifying the aqueous tea extract. Another method of making a clarified tea extract by adding a base to extraction water, contacting the base-containing extraction water with a tea source to produce an aqueous tea extract, adding a food-acceptable acid to the aqueous tea extract, and thereafter holding the aqueous tea extract with minimal agitation to produce a precipitate and clarifying the aqueous tea extract. | 09-03-2009 |
20090252851 | TEA BEVERAGES AND METHODS RELATED THERETO - The present invention is directed to protein-fortified tea beverages, having little or no sedimentation, and low carbohydrate load. Also provided are tea beverages having protein, fiber, low carbohydrate load, little to no sedimentation, and a variety of other optional, enhancing ingredients. Also provided are methods to make such tea beverages. | 10-08-2009 |
20090304895 | PROCESS FOR PREPARING A TEA BEVERAGE - A process is disclosed for preparation of a ready-to-drink tea beverage. The beverage comprises an aqueous acidulant constituent having pH less than 4 and an aqueous non-acidulant constituent having pH greater than 4, the aqueous non-acidulant constituent comprises a flavourant, and at least one of the constituents comprises cold-soluble tea solids. The process comprises the steps of: subjecting each of the constituents separately to pasteurization; cooling each of the constituents separately to a temperature less than 75° C.; and mixing the constituents. | 12-10-2009 |
20100136205 | PURIFIED GREEN TEA EXTRACT - A purified green tea extract is improved in bitterness and aftertaste. | 06-03-2010 |
20100136206 | TEA COMPOSITION - 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. | 06-03-2010 |
20110014347 | CEREAL TEA DRINK - 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 μm 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. | 01-20-2011 |
20110039009 | Method and system for flash freezing tea-flavored liquid and making tea-based beverages - 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. | 02-17-2011 |
20110086159 | METHOD OF REMOVING CAFFEINE FROM A CAFFEINE-CONTAINING CATECHIN COMPOUND COMPOSITION - 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. | 04-14-2011 |
20110104358 | TASTE-IMPROVING AGENTS AND TEA DRINKS CONTAINING THEREOF - 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 μg/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 μm (preferably 1-50 μm, more preferably 1-20 μm), 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. | 05-05-2011 |
20110117263 | HEALTH TEA AND METHOD FOR PREPARING THE SAME - Disclosed are health teas and a preparation method thereof. The method for preparing a health tea, comprises preparing | 05-19-2011 |
20110123700 | INSTANT LIQUID TEA CONCENTRATE - 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. | 05-26-2011 |
20110223310 | PURIFIED GREEN TEA EXTRACT - 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 %. | 09-15-2011 |
20110311705 | ROASTED GREEN TEA BEVERAGE PACKED IN CONTAINER - 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. | 12-22-2011 |
20120040075 | PACKAGE DRINK - To provide a packaged high-catechin beverage in which a low-caffeine green tea extract is added. | 02-16-2012 |
20120058242 | GREEN TEA BEVERAGE PACKED IN CONTAINER - 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. | 03-08-2012 |
20120093999 | Sweet Tea Composition Without Use of Natural or Artificial Sweeteners - 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. | 04-19-2012 |
20120141650 | GREEN TEA BEVERAGE PACKED IN CONTAINER - 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. | 06-07-2012 |
20120231146 | PREPARATION METHOD OF FLAVORED TEAS USING WOOD, AND FLAVORED TEAS PREPARED THEREBY - 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. | 09-13-2012 |
20120263857 | INSTANT BLACK TEA - 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. | 10-18-2012 |
20120288609 | GREEN TEA BEVERAGE PACKED IN A CONTAINER - 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. | 11-15-2012 |
20120301593 | Use of extracts of pineapple as flavor intensifiers - 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. | 11-29-2012 |
20120301594 | ROASTED GREEN TEA BEVERAGE PACKED IN A CONTAINER - 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. | 11-29-2012 |
20120308712 | GREEN TEA BEVERAGE PACKED IN A CONTAINER - 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. | 12-06-2012 |
20120315368 | TEA BEVERAGE CONTAINING AMINO ACID AT HIGH CONCENTRATION - Provided is a packaged tea beverage containing amino acids at high concentrations, wherein heat-deterioration odor generated by heat sterilization has been reduced. | 12-13-2012 |
20130017307 | BLACK TEA BEVERAGE PACKED IN A CONTAINERAANM Kanda; YuAACI Makinohara-shiAACO JPAAGP Kanda; Yu Makinohara-shi JPAANM Numata; KeisukeAACI Makinohara-shiAACO JPAAGP Numata; Keisuke Makinohara-shi JPAANM Imbe; ToyoAACI Makinohara-shiAACO JPAAGP Imbe; Toyo Makinohara-shi JPAANM Shida; MitsumasaAACI Shibuya-kuAACO JPAAGP Shida; Mitsumasa Shibuya-ku JP - 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. | 01-17-2013 |
20130071543 | PRODUCT COMPRISING CATECHINS - The present invention relates to products comprising catechins. Products according to the present invention comprise solids from | 03-21-2013 |
20130101725 | PROCESS FOR THE MANUFACTURE OF INFUSIBLE BEVERAGE PRODUCTS - 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. | 04-25-2013 |
20130136844 | PRODUCT COMPRISING STEVIA - The present invention relates to products comprising | 05-30-2013 |
20130156929 | GREEN TEA BEVERAGE PACKED IN CONTAINER AND METHOD OF MANUFACTURING THE SAME - The present invention provides a new green tea beverage packed in a container that has a good balance of taste and odor, and has refreshing aftertaste with nutritious taste, and has odor note and nutritious taste even in a cold state. | 06-20-2013 |
20130156930 | GREEN TEA BEVERAGE PACKED IN CONTAINER AND METHOD OF MANUFACTURING THE SAME - The present invention provides a green tea beverage packed in a container that has strong fire odor (savory flavor) and flavor sustention, and has less coarse taste, has transparency, and allows delicious drinking even in a cold state. | 06-20-2013 |
20130202769 | PROCESS FOR MANUFACTURING GREEN TEA - Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of:—providing fresh tea leaves comprising catechins and active endogenous enzymes;—comminuting the fresh tea leaves comprising active endogenous enzymes under aerobic conditions sufficient to cause substantial bruising to the leaves;—inactivating the endogenous enzymes in the comminuted fresh tea leaves to substantially prevent fermentation of the fresh leaves;—and drying the comminuted fresh tea leaves to yield the green leaf tea product. | 08-08-2013 |
20130209651 | Taste-Improving Agents and Tea Drinks Containing Thereof - 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 μg/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 μm (preferably 1-50 μm, more preferably 1-20 μm), 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. | 08-15-2013 |
20130224365 | FROZEN BEVERAGE PORTIONS - A consumer product which includes a honey ingredient and at least a tea ingredient which are mixed together and frozen. The product may further include supplementary flavoring ingredients also frozen with the honey and tea ingredients. The product is adapted to be dissolved in a hot beverage, thereby flavoring a hot beverage. Specifically, the product is adapted to be dissolved in hot water to provide a beverage of sweetened tea. | 08-29-2013 |
20130224366 | MATE BEVERAGE - A process for preparing a clarified maté extract, a maté beverage base formulation and a maté beverage are disclosed. A maté extract, which is rich in natural caffeine, theobromine, theophylline and antioxidant compounds is clarified by adding gelatin and silica sol and freezing the resulting extract. The frozen extract is then thawed and a clarified liquid supernatant is separated from the solids to obtain a clarified maté extract. The clarified maté extract is used to make a maté beverage formulation which may be used to make maté beverages, such as carbonated maté beverages. | 08-29-2013 |
20130260005 | PROCESS FOR PREPARING TEA PRODUCTS - The present invention relates to a process which allows for the preparation of tea products comprising tea juice which are suitable for diluting to prepare beverages. The present inventors have identified that generation of carbon dioxide during the storage of tea juice in containers can cause problems. It is an object of the present invention to provide a packaged tea juice in a stable form. The present inventors have now surprisingly found that reducing pH of the juice leads to a reduction in CO | 10-03-2013 |
20130280406 | METHOD FOR SUPPRESSING BITTERNESS - Provided is a method for suppressing bitterness capable of effectively suppressing unpleasant bitterness. The method for suppressing bitterness according to the present invention comprises incorporating amylopectin in a composition having bitterness. | 10-24-2013 |
20140113053 | TEA-BASED BEVERAGE - Disclosed is a tea-based beverage comprising expressed tea juice, wherein the beverage has a total aluminium content of less than 8 ppm; a total fluoride content of less than 8 ppm; or both. | 04-24-2014 |
20140113054 | PROCESS FOR MANUFACTURING TEA PRODUCTS - Disclosed is a process comprising the steps of: a) heating fresh tea leaves; and b) expressing juice from the fresh tea leaves whilst the temperature of the fresh tea leaves is greater than | 04-24-2014 |
20150072062 | SOURSOP LEAF DRINK AND METHOD OF MAKING SAME - A soursop drink and methods of producing a soursop drink are described. The method involves (a) providing soursop leaves; (b) treating the soursop leaves with heated, moist air or heated water to produce heat treated soursop leaves; (c) pressing the heat treated soursop leaves through one or more filters to produce a soursop leaf solution and (d) combining the soursop leaf solution with one or more additional ingredients such as ginger and/or cinnamon to produce a soursop leaf drink. The soursop leaf drink may also contain honey or other suitable sweetener. | 03-12-2015 |
20150320070 | TEA-BASED BEVERAGE - The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 μm and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof. | 11-12-2015 |
20150335040 | READY-TO-DRINK TEA-BASED BEVERAGE COMPRISING CELLULOSE MICROFIBRILS DERIVED FROM PLANT PARENCHYMAL TISSUE - The invention relates to a ready-to-drink tea beverage comprising water, tea solids, protein and primary cell wall material. The primary cell wall material is derived from plant parenchymal tissue and has been treated to contain at least partially disentangled cellulose microfibrils. The invention further relates to a method for preparing said ready-to-drink tea beverage comprising the steps of —mixing at least part of the water and primary cell wall material; and —subjecting this mixture to mechanical energy and/or cavitation. | 11-26-2015 |
20160135476 | TEA SOLID COMPOSITION AND PROCESS OF MAKING THE SAME - A tea solid composition comprising a mixture of finely ground tea, a binding agent and water, wherein the mixture forms a tea solid composition in response to heating and subsequent cooling in a mold. The tea solid composition may further include at least one ingredient selected from the group consisting of a sweetener, a ground spice, a flavor extract, a powdered milk product, a color additive and a thickener. | 05-19-2016 |
20160135477 | READY-TO-DRINK TEA BEVERAGES WITH REDUCED BENZENE AND METHODS FOR MAKING SAME - A ready-to-drink tea beverage contains tea extract, aerated water and benzoate, such as a benzoic acid salt. The beverage and/or the aerated water can contain at least 5.0 ppm dioxygen (O2) and preferably at least about 5.0 ppm O2. The aerated water can reduce or prevent benzene formation and can reduce the benzene content of the beverage. The beverage can lack dimethyl dicarbonate and/or ascorbic acid. The water can be aerated before and/or after the beverage is dispensed in a can or another suitable container. | 05-19-2016 |