Tea extraction; tea extracts; treating tea extract; making instant tea (A23F3/16)

Beverage sweetened with rebaudioside a and sweetening quantity of rebaudioside d

Beverages with a sweetener represent beverages ready to consumption. The sweetener includes rebaudioside A and a sweetening quantity of rebaudioside D. The coffee beverage contains a sweetener and a coffee flavouring agent chosen from the group including the following components: solid coffee particles, water extract of coffee and any their combinations; the said beverage contains less than nearly 8.4% of dry substance or less than nearly 110 calories per 8 ounces. The tea beverage with a sweetener contains a sweetener and at least one tea flavouring agent chosen from the group including the following components: solid tea particles, tea extract, a tea based flavouring agent and a mixture of any of them. The carbonated soda beverage contains a sweetener, carbonated water and at least one soda flavouring agent. The beverage with a sweetener having less than 5 calories per 8 ounces and containing water and a sweetener. The juice based beverage having an index less than 7° Br contains nearly 10 wt % of juice and a sweetener. The concentrate wherefrom one produces a beverage by way of mixing with water.

Method for production of biologically active beverage, beverage produced by said method, biologically active beverage concentrate production method and concentrate produced by said method

Invention relates to food industry, in particular, to methods for preparation of biologically active beverage. The method envisages growing of a tea fungus biomass (zooglea) in a nutritional medium represented by tea infusion with a sugar-containing product with subsequent incubation of culture liquid after zooglea removal. Tea fungus zooglea incubation is performed during (2…110) days; the produced culture liquid is incubated under aerobic conditions while stirred at a rate of 0.1…2 m/sec at a temperature of (12…40)°C during (40…80) hours. One produces a concentrate from the produced biologically active beverage in the process of the beverage evaporation. Evaporation is performed within the temperature range of 45°C…55°C till production of dry substances weight fraction equal to more than 60 wt %.

Biologically active biomaterial production method and biomaterial produced by said method

Invention relates to food industry, in particular, to biomaterial production from by-products of production of an alcohol-free beverage based on tea fungus. The method for production of a biologically active biomaterial based on a natural composition is as follows: the composition is represented by tea fungus zooglea produced by way of incubation under aerobic conditions in a nutritional medium at room temperature during 14-160 days. The nutritional medium is represented by a sugar-containing product solution in tea infusion. Then zooglea is separated from the nutritional medium and dried at a temperature no more than 55°C till the weight fraction of the dry substances is equal to more than 70 wt %.

Beverage storage stability enhancement with complexes containing soluble ligand

Beverage has pH equal to 2.5 - 7.5 and contains a drinking component and an effective quantity of cyclodextrin antibacterial complex containing cyclodextrin and an antibacterial substance able to form a complex with cyclodextrin; the antibacterial substance is present in the beverage an amount of at least nearly 10 - 1000 mg/l. The beverage placed into a sealed container is not spoiled by microorganisms during at least 16 weeks.

Beverage predecessor and method of its production

Invention refers to beverage predecessor, method of its production, method of beverage production based on beverage predecessor and use of beverage predecessor for weight and\or body correction of a person. The beverage predecessor consists of tea material and food supplement. Weight ratio of tea material to food supplement is from 1:2 to 100:1. Tea material represents tea leaves and/or stalk which include at least 90 weight % of Camellia sinensis var. assamica material. Food supplement includes saccharide, salt, sweetener, protein, dry milk, food acid, aromatizer or their mixture. The beverage predecessor has mass from 0.5 to 5g and after contacting with 250 ml of water of 90°C within 2 minutes it allows receiving a beverage containing catechins to the amount of 0.05 to 2 weight % of the total beverage weight. The method of beverage predecessor production includes production of fresh tea leaves and/or stalks, their themal treatment, maceration in Rotorvane, CEC-treatment, sorting, combining with food supplement and package stages.

Beverage sweetened with rebaudioside a

Coffee beverage ready for consumption contains: a non-caloric sweetener containing: rebaudioside, erythrite, tagatose D and an additional sweetener chosen from: a protein sweetener such as thaumatin, monatin, brazzein and any their combinations. Additionally the coffee beverage composition contains Lo-Han-Go and any their combinations as well as a coffee flavouring agent chosen from the group containing: solid coffee particles, water extract of coffee and any their combinations; the beverage contains less than nearly 8.4% of dry substance or less than nearly 110 calories per 8 ounces. Additionally the beverage may contain a sweetener chosen from the group including: sugar, glucose-fructose syrup produced of corn and/or fruit (s) and any their combinations. Additionally the beverage may contain condensed milk or cream, cocoa, a preserving agent represented by ascorbic acid. The beverage may contain less than nearly 7.4% of dry substance and less than nearly 70 calories per 8 ounces. The beverage may contain a sweetening quantity of rebaudioside D. Additionally one proposes a concentrate wherefrom one produces by way of mixing with water a coffee beverage ready for consumption.

Tea extract production method and tea extract

Method envisages production of cold infusion leaf of green tea leaf which is macerated and treated with tannase during a time period sufficient for leaf fermentation and generation of gallic acid and theaflavin. Fermentation is performed in presence of an oxygen-containing substrate in an amount sufficient for endogenous peroxidases activation; the produced fermented leaf is additionally dried to produce cold infusion tea leaf. Production of the said cold infusion tea leaf mixture with tea leaf not treated with tannase and the oxygen-containing substrate, tea leaves mixture extraction with water to produce a percolate containing dry tea substances, heating the produced percolate containing dry tea substances for production of a tea extract that may be used for production of a tea beverage ready for consumption and containing from 0.001 to 6 wt % of dry tea substances by way of dilution with water. This allows to produce storage stabile tea beverages ready for consumption. The tea beverages have excellent colour and taste characteristics and are produced of tea extract produced of cold infusion and standard tea leaf.

Tea-based sweetened beverage

Tea-based sweetened beverage contains a tea component, a natural high-calorie sweetener in an amount of no less than 8% (weight) and concentrated Lo Han Go juice in an amount of approximately 0.01 - 0.05% (weight) of the beverage. The tea component may be selected from the group including black tea, semi-fermented tea (oolong), green tea, white tea or a combination thereof. The beverage may additionally contain a non-caloric natural sweetener other than Lo Han Go as well as caffeine, one or more component(s) selected from the group including an acid, a colourant, a food flavouring agent, a carbonator, a mineral additive and an emulsifier. The tea-based sweetened beverage may contain sucrose by way of sweetener in an amount of at least 8% (weight). The tea-based sweetened beverage contains a tea component, a natural high-calorie sweetener in an amount of no less than 48% (weight) and concentrated Lo Han Go juice in an amount of approximately 0.06 - 0.3% (weight) of the beverage. The full-strength tea-based sweetened beverage produced by way of diluting concentrate for production of beverages with water contains a tea component, a natural high-calorie sweetener in an amount of no less than 48% (weight) and concentrated Lo Han Go juice in an amount of approximately 0.06 - 0.3% (weight) of the concentrate for production of beverages with water.

Food composition with no preservatives containing additive production method and food composition

Production method of tea beverage ready for use includes: (a) production of tea water predecessor (tea concentrate), (b) separate production of food taste-improving tea component containing aroma and taste compounds from 2.0 to 4.0 wt % of taste-improving food component - alkaloid additive which is 1,3,7-trimethylol and an additive which improves dispersability - citric acid is used for it. Mentioned food component contains no preservatives. The final stage is (c) mixing of tea concentrate, tea improving component and water. Ready-made tea beverage contains at least 165 ppm of alkaloid.

Edible composition with antioxidants

Edible composition with antioxidants contains teaflavine, tearubigine and has good taste and outer characteristics. Edible composition can be black tea containing green tea epicatechin as additives.