摘要:
Volatile components are obtained by steam extraction of tasty materials. Coffee beans following roasting or tea leaves following tea manufacturing are used as tasty materials. Steam extraction includes of processing in which steam is contacted with a tasty material followed by recovery of the steam after that contact. Saturated water vapor or super heated steam is used for the steam, while super heated steam is used preferably. The coffee beans are preferably those that have been obtained by roasting raw coffee beans using super heated steam. The food or drink contains the aromatic components, and preferably contains the volatile components as well as an aqueous extract of the tasty material.
摘要:
A composition suitable for direct human consumption which comprises (A) from 300 to 3000 ppm theanine; and (B) from 200 to 2000 ppm caffeine and in which the ratio of theanine to caffeine is from 5:1 to 1:15 is provided which is shown to give noticeable improvements in concentration, mental focus and/or alertness when consumed.
摘要:
The invention relates to the use of sialic carbohydrates of general formula (I), containing at least one carbohydrate unit of general formula (II) for the immune modulation, immune suppression and in the prevention and treatment of infections in humans and animals. In said formula (II), Sia represents a sialic acid or a sialic acid derivative in an α2-3 bond, Gal represents a galactose-monosaccharide-unit, HexNac represents an N-acetylated galactosamine or glucosamine-monosaccharide-unit (GalNAc or GlcNAc), Hex represents a galactose- or glucose-monosaccharide-unit (Gal or Glc), C represents HexNac or Hex or is absent, n represents 1-50, V represents OH, a carbohydrate radical or a connecting point on a support T, with the proviso that if V represents OH, n represents 1, and if V represents a carbohydrate radical or a support T, n represents the number of carbohydrate unites of general formula (II) directly connected to said carbohydrate radical or support, X represents a sialic acid or a sialic acid derivative, wherein a second sialic acid or a sialic acid derivative or more sialic acid or sialic acid derivatives can be connected to an α2-8 bond, a phosphate, a sulphate, or carboxyl-group or a monosaccharide having a phosphate, sulphate, or carboxyl group and only one of the radicals X is present.
摘要:
An instant dry mix composition produces a beverage having a two-toned foam on the surface upon reconstitution in a hot liquid. The composition includes a foaming creamer for producing a foam layer and a separately enclosed quick dissolving or dispersing flavor/color component and optional sweetener component. The density of the combined flavor/color component and optional sweetener component is higher than the density of the foam layer. A beverage is prepared by combining the foaming creamer and hot liquid until the foaming creamer dissolves and creates a foamed layer on the surface. The combined flavor/color component and optional sweetener component is then added. Upon stirring the resultant mixture, a two-toned effect results in the foam layer.
摘要:
Ingestable products for lowering blood total cholesterol, including isoflavone, vegetable protein such as soy protein and phytosterol. The combination of phytosterol with soy protein (which includes isoflavone) is superior to the individual components alone in improving plasma lipid profiles. Preferably the products are food products. The invention is also a method for lowering plasma cholesterol in animals, preferably humans, by feeding compositions having plasma cholesterol-lowering, synergistically effective amounts of isoflavone, soy protein and phytosterol.
摘要:
The present disclosure relates to beverage brewing devices which are useful for facilitating fluidization and flavor extraction in beverage brewing devices. In particular, the present invention includes a number of embodiments, including beverage brewing devices comprising one or more extraction chambers. The beverage brewing devices are useful for facilitating fluidizing brewing process such that all ingredients contained within the brewing device are accessed in the brewing process. Additionally, desirable properties of brewed beverages are attained without using separate and/or mechanical means. As an additional advantage, the cleaning processes typically required subsequent to preparation of beverages, and in particular the foamed beverages of the present invention, is diminished or avoided.
摘要:
A beverage such as coffee, tea, cocoa or cola soda is described. The beverage contains caffeine or theobromine and between 0.5 and 30 mg of vinpocetine citrate per 100 ml of the beverage. The beverage is used to stimulate cerebral activity.
摘要:
Bitter or otherwise undesirable compounds can be removed from beverages such as tea, coffee or wine by using a natural proteinaceous oat-derived material. This material will also remove noxious compounds such as nicotine from the smoke stream of lighted tobacco products. The liquid or gas is contacted with the material, resulting in the sequestration of the undesirable compounds within the pores of the proteinaceous material.
摘要:
The present invention relates to color and shelf stable beverage compositions comprising: a) from about 0.4% to about 1.5% tea extract wherein the level of caffeine is from about 0.85% to about 3.2%; and the tea solids content is from about 12% to about 60%; b) from about 10 ppm to about 40 ppm colorant; c) from about 300 ppm to about 1500 ppm erythorbic acid or ascorbic acid; d) from about 0.5% to about 8.0% citric acid; e) an effective amount of sweetener; and f) water; and wherein the tea extract contains unoxidized flavanols.
摘要:
Catechin complexes are obtained from aqueous extracts obtained from plants containing catechins. The extracts are concentrated to a liquor, and the liquor then is extracted with dichloromethane to eliminate pigments from the liquor and to obtain an aqueous phase, which contains catechin complexes, and a dichloromethane phase. The aqueous phase is mixed with purified sea sand to form a paste which is eluted with acetone to obtain the catechin complexes in the acetone. The catechin complexes are recovered from the acetone by evaporating the acetone, and the recovered catechin complexes may be dried to obtain a powder.