4444results about "Tea extraction" patented technology

A cartridge for forming a beverage includes a container defining an interior space, a filter, a beverage medium contained in the interior space, and a filter guard. The filter may be arranged so that liquid that interacts with the beverage medium flows through the filter to exit the interior space. The container may include a surface arranged to be pierced by a piercing member to permit beverage to exit the container. The filter guard may be arranged to contact the piercing member to resist damage to the filter when the container surface is pierced. In one embodiment the filter guard and filter may be in contact with the container surface that is pierced, yet damage to the filter that might be caused by the piercing element may be avoided.

A solid state water soluble formulation in granular or tablet form is provided. The formulation is a natural products formulation containing a green tea plant extract in combination with other ingredients which create an effervescent liquid composition upon dispensing the formulation in a liquid. The liquid form of administration, as well as the effervescent properties of the dissolved formulation increase bioavailability of the advantageous components of the green tea plants such as Polyphenols, by increasing absorption speed and amount in the human body. The formulation may include additional components such as, other plant extracts, vitamins, ionic minerals, and other substances purported to be of a health benefit.

A method and apparatus for forming a beverage involves the use of a filter aid, e.g., that is provided in a beverage cartridge with a beverage medium in a dry state. In one embodiment, a cartridge including a dried fruit material may also include a filter aid, such as perlite, diatomaceous earth or cellulose, that is mixed together with the fruit material. The filter aid may assist in flow through the beverage medium or through a filter, e.g., by helping prevent the clogging of pores of a filter used to remove particulate from a beverage formed by interaction of the beverage medium with water introduced into the cartridge. Thus, the filter aid may permit the use of some beverage media that would otherwise clog a filter and/or prevent proper dissolution of materials in the beverage media without the filter aid.

An apparatus that generates brewed beverages by performing one or more chemical and/or mechanical processes may receive requests to produce specified brewed beverages. The apparatus may include a master controller that initiates and controls performance of the chemical and/or mechanical processes to produce the specified beverages. The master controller may adaptively apply one or more process accelerators during the performance of one of the chemical or mechanical processes to accelerate the process or to achieve a desired qualitative or quantitative characteristic for a beverage or a component thereof. The adaptive application of one or more process accelerators may be dependent on a multiple-variable process profile developed for the process and/or a specified beverage. For example, the pressure in a steam wand and/or the depth of the wand may be varied during a process to froth milk in order to produce frothed milk having a desired temperature.

Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant material in acidified water to obtain a puree, the puree comprising a juice extract and a plant solids residue, separating the juice extract from the plant solids residue, mixing enzymes with the juice extract, and separating the juice extract to obtain a sweet juice.

A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

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.

The present invention relates to dispensing of a substance from a container by means of a dispensing apparatus. Specifically, the exemplary embodiment of the present invention relates to (1) a container and (2) the automated method for opening such container and (3) the automated method of dispensing of the contents from such container into a customer receptacle or glass.

A single serve capsule (1) for the preparation of hot beverages such as coffee, cappuccino, tea or the like from soluble or ground preparations, having an outlet lid portion (1b) located on a dispensing wall (F) in order to form a dispensing opening (11) after a liquid has been introduced into the capsule, as well as means for changing the area of said dispensing opening during the dispensing step of the beverage.

The invention discloses a tea beverage powder with the function of relieving fatigue and a preparation method of the tea beverage powder. The tea beverage powder is prepared from the raw materials in parts by weight: 15-25 parts of purple sweet potato, 10-20 parts of cranberry, 8-12 parts of dark green tea, 8-15 parts of nonfat yoghourt, 6-10 parts of spina date seeds, 10-14 parts of citrus limonum, 8-12 parts of wheat sprouts, 1-3 parts of Caragana sinica Rehd, 2-4 parts of cape jasmine flower, 1-2 parts of Eucommia ulmoides male flower, 2-3 parts of peanut coats, 2-3 parts of rhizoma polygonati, 2-3 parts of astragalus membranaceus, 1-3 parts of silkworm pupa protein, 8-15 parts of maple sugar, 1-2 parts of cocoa powder, 4-6 parts of ginger powder, an appropriate amount of sour plum vinegar and 8-12 parts of nutrient solution. The tea beverage powder with the function of relieving fatigue, which is prepared by adopting the preparation method, is rich and balanced in nutrients, convenient to store and transport and safe and sanitary to drink, can be drunk while brewing with mellow tea flavor and sweet mouthfeel, has the capabilities of relieving physical fatigue and visual fatigue and contributing to improving the memory and the liver function, and can be used for improving the physique and enhancing resistance to diseases after long-term drinking.

A process for the fractionation of valuable fractions from cereal brans (e.g. wheat, barley and oat brans, and rice polish) is described. In particular, this invention describes a two step process, in which the said bran is first subjected to a combination of enzymatic treatment and wet milling, followed by sequential centrifugation and ultrafiltration, which aims at physically separating the main bran factions, i.e. insoluble phase (pericarp and aleurone layer), germ-rich fraction, residual endosperm fraction and soluble sugars. A second step consists of fractionating cereal brans substantially free of soluble compounds, hence insoluble phase from the above-mentioned first step, by enzymatic treatment with xylanases and/or beta-glucanase and wet milling, followed by sequential centrifugation and ultrafiltration, which aims at physically separating the main fractions, i.e. insoluble phase (remaining cell wall components), protein-rich fraction, soluble hemicellulose and oligosaccharide, and therefore maximizes the extraction rate of valuable cell wall components and aleurone cells from previously cleaned bran.

The invention relates to a system for preparing a beverage, comprising a portion capsule which is filled with a raw beverage material, and a brewing device which comprises a brewing chamber for receiving the portion capsule and for extracting the beverage from the portion capsule by means of an extraction liquid. Said portion capsule comprises a product identifier and said brewing device comprises an identifier detector for identifying the identification of the portion capsule.

A system that generates brewed beverages may receive requests to produce specified brewed beverages. The system may include a scheduler that initiates and controls the performance of one or more chemical or mechanical processes to produce the beverages. While one chemical or mechanical process for producing a beverage is being performed, other processes may be performed for production of the beverage or another beverage. The scheduler may determine the time at which to perform each process, the time at which a beverage should be presented, the resources to be used to perform the processes, or the time at which to perform a cleaning process, dependent on an actual or expected demand for beverages, or dependent on a target time for beverage retrieval. Shared resources may be applied to the production of beverages for high priority orders, while partially completed beverages for lower priority orders are staged for subsequent advancement.

The invention relates to a Puer tea extract, a preparation method and application. The Puer tea extract contains effective ingredients of tea polyphenol, tea Polysaccharide, theabrownine, caffeine and the like the content of which are high, and can obviously lower blood sugar. The preparation method can effectively convert and dissolve out the effective ingredients. The process route can assure clarity after the cold water of a finished product is dissolved, lowers the late centrifugation workload, has low cost and stable and controllable quality and is industrial.

The present invention relates to a simple and economically attractive process for the pretreatment of vegetable oils which involves (a) enzymatic degumming with commercially available phospholipase A1 from the sources like Aspergillus oryzae microorganism, (b) bleaching of the enzymatically degummed oil using bleaching earth and activated carbon, and (c) dewaxing (in case of rice bran oil) of degummed and bleached oil at lower temperature to obtain oil with less than 5 ppm of residual phosphorus which is amenable for physical refining.

The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.

Green tea formulations and methods for the preparation thereof are disclosed 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.

A beverage forming system that includes a capsule for containing beverage ingredients and having an outer surface; a capsule-based beverage producing device provided with a member for injecting a liquid under pressure into the capsule, a member for draining a beverage from the capsule, and an enclosing member transferable from an opened state to a defined closed state, in which the enclosing member encloses the outer surface of the capsule; and a sealing member associated with the capsule and which is compressible when engaged by the enclosing member in the closed state, wherein the sealing member is effective to compensate for the clearance between the enclosing member and the capsule which would otherwise exist when the enclosing member is in its defined closed state. Also, a method for producing a beverage using such a system.

A process is provided for the manufacture of a tea product which is readily infusible and has improved red colour. The process comprises contacting black tea with ascorbic acid and/or its salts, an oxidizing agent and water for a period of at least 5 minutes followed by drying to prepare a tea product that is infusible in water at 5 to 100° C.

The invention relates to a Pu-erh tea extract, a preparation method and application. The Pu-erh tea extract has high active ingredient content and low caffeine content, and can reduce blood sugar obviously and lower safety risks. Through the preparation method, active ingredients can be converted and dissolved out effectively. The process has the advantages of meeting the requirements of environmental protection along with simpleness, strong operability, low cost and industrialization; and the quality of the Pu-erh tea extracts is table and controllable.

Compositions of supplemented fruit and/or vegetable products as well as methods for making the same are provided. Certain embodiments include supplements of macronutrients and/or micronutrients. Also provided are processes of manufacture and business methods relating to the compositions disclosed.

The invention features a food product containing a probiotic and β-glucan isolated from a natural source, methods of treating a disease or disorder by administering the food product, and a package containing separated components of the food product.

The present invention relates to a product for at least one of medicinal, cosmetic, coloring or dermatologic use. The product comprises a fibrous plant product and a plant extract which is applied thereto. Further, the invention relates to a corresponding method for producing said product and its use in at least one of medicinal, cosmetic, coloring or dermatologic products or applications or treatments. The plants used may be all plants comprising one or more substances of interest to achieve a desired medicinal, cosmetic, coloring or dermatologic effect.