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公开(公告)号：US20230123391A1
公开(公告)日：2023-04-20
申请号：US17970247
申请日：2022-10-20
发明人： Caihong SHEN , Miao LIU , Feng LIN , Huafang FENG , Yu LAN , Xiaonian CAO , Qingqing LIU , Xiaogang LIU , Yanfei XIONG , Yong WAN , Yong YANG , Tianchi CAO , Xudong ZHAO , Songtao WANG , Bo DENG , Lei ZHENG , Xiangyun LEI , Tao ZHENG
摘要： A tea spirit and a method for preparing the same are provided. The method comprises steps crushing tea leaves and soaking the crushed tea leaves in a solvent to obtain a tea suspension; subjecting the tea suspension to distillation under reduced pressure to obtain a tea aroma extract and a remaining tea pulp; filtering the tea pulp to obtain a tea soup, and subjecting the tea soup to concentration under reduced pressure and filtering the tea soup to obtain a filtrate; adsorbing the filtrate with macroporous adsorption resin, then adding food-grade anhydrous alcohol, letting the resultant mixture stand, separating solid from the mixture and drying the solid to obtain a tea theanine extract; and mixing the tea aroma extract and the tea theanine extract with Chinese baijiu to obtain the tea wine. The tea wine as obtained has both tea aroma and wine aroma, and also has an improved intoxication tolerance time.
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公开(公告)号：US20220408752A1
公开(公告)日：2022-12-29
申请号：US17896244
申请日：2022-08-26
申请人： KAO CORPORATION
发明人： Kenji YAMAWAKI , Yukiteru SUGIYAMA
摘要： Provided is a beverage composition, including: non-polymer catechins; and caffeine, the beverage composition satisfying the following requirements (A), (B), and (C): (A) a mass ratio of caffeine/non-polymer catechins is 0.130 or less; (B) particles contained in the beverage composition have an average particle size of 3 μm or less; and (C) a turbidity is 30 NTU or more.
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公开(公告)号：US11284630B2
公开(公告)日：2022-03-29
申请号：US16839682
申请日：2020-04-03
IPC分类号： A23L3/22 , A23F3/22 , A23L2/52 , A23L27/30 , A23F3/16 , A23L2/60 , A23L33/105 , A23F3/20 , A23L2/56
摘要： Tea polymerized polyphenol-containing beverages having reduced bitterness and astringency of tea polymerized polyphenols while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of tea polymerized polyphenols in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the tea polymerized polyphenols is adjusted to within a certain range.
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公开(公告)号：US20220007669A1
公开(公告)日：2022-01-13
申请号：US17435796
申请日：2020-02-04
发明人： Vikas Gupta , Sudeendra U R , Umesh R
IPC分类号： A23F3/22
摘要： A method for making tea cubes containing a blend of granular sugar, dry extract of either black or green teas, micronized tea and flavour comprises providing tea leaves that have been micronized in a jet mill (1) to simulate performance of instant tea without contributing any stickiness. Next, sugar and flavour are prepared for mixing and incorporating them with micronized tea. The particle size distribution of sugar is decided depending upon the percentage (%) of non-sugar ingredients in the cube formulation.
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公开(公告)号：US20200315202A1
公开(公告)日：2020-10-08
申请号：US16375857
申请日：2019-04-05
摘要： A soluble tea extract tablet that consists of homogenous mixture of dried tea extract and sugar and a method of manufacturing this soluble tea extract tablet that use the following equipment and materials and the following steps: providing tea leaves, sugar, water and a container. Pouring the water into the container and putting the tea leaves and the sugar inside the container. Heating the container and evaporating the water. Removing the tea leaves and continuing the heating until obtaining a homogenous viscous mixture of tea extract and sugar. Creating pieces from the viscous mixture and drying them for forming the soluble tea extract tablets.
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公开(公告)号：US20200296986A1
公开(公告)日：2020-09-24
申请号：US16839682
申请日：2020-04-03
摘要： Tea polymerized polyphenol-containing beverages having reduced bitterness and astringency of tea polymerized polyphenols while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of tea polymerized polyphenols in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the tea polymerized polyphenols is adjusted to within a certain range.
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公开(公告)号：US20200085075A1
公开(公告)日：2020-03-19
申请号：US16616029
申请日：2017-05-26
发明人： Juliana MONTAGNER
摘要： The present invention abstract describes the steps of a process for preparing black tea and the respective resulting product, wherein, in the initial step of the proposed process for producing black tea, the young yerba mate leaves (shoots) are placed to withering for a certain time. Next, the already withered leaves are rolled; afterwards the fermentation is carried out, and after such fermentation, drying and segregation are performed.
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公开(公告)号：US20090118360A1
公开(公告)日：2009-05-07
申请号：US12290858
申请日：2008-11-04
摘要： 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 greater than 300 ml per kg of fresh tea leaves; subjecting the fresh tea leaves and/or the leaf residue to an enzyme deactivation treatment thereby to prevent fermentation of the leaf residue; and drying the leaf residue to produce leaf tea. Also disclosed is a leaf tea obtained by the process.
摘要翻译： 公开了一种方法，其包括以下步骤：从新鲜茶叶表达果汁，从而产生叶子残余物和茶汁，其中表达的果汁的量大于每公斤新鲜茶叶300ml; 对新鲜茶叶和/或叶片残留物进行酶失活处理，从而防止叶子残渣的发酵; 并干燥叶子残渣以产生叶茶。 还公开了通过该方法获得的叶茶。
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9.发明授权Method of making beverages having stable flavor/cloud emulsions in the presence of polyphosphate-containing preservative systems and low levels of xanthan gum 失效在含多磷酸盐防腐剂体系和低含量黄原胶的情况下制备具有稳定风味/云乳液的饮料的方法
公开(公告)号：US5919512A
公开(公告)日：1999-07-06
申请号：US37264
申请日：1998-03-09
申请人： David Lee Montezinos
发明人： David Lee Montezinos
摘要： A beverage such as a dilute juice or tea beverage having a stable flavor/cloud emulsion that contains from about 0.005 to about 0.015% xanthan gum, from about 100 ppm to about 1000 ppm of a preservative which can be sorbic acid, benzoic acid and, alkali metal salts thereof and mixtures thereof, from about 300 ppm to about 3000 ppm of a food grade water soluble polyphosphate, and from about 60 to about 99% by weight of added water having from 0 ppm to about 180 ppm of hardness.
摘要翻译： 具有稳定的风味/云乳液的饮料如稀汁或茶饮料，其含有约0.005至约0.015％的黄原胶，约100ppm至约1000ppm的防腐剂，其可以是山梨酸，苯甲酸和 碱金属盐及其混合物，约300ppm至约3000ppm的食品级水溶性多磷酸盐，以及约60至约99重量％的具有0ppm至约180ppm硬度的加入水。
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公开(公告)号：US3531296A
公开(公告)日：1970-09-29
申请号：US3531296D
申请日：1967-03-07
申请人： LIPTON INC THOMAS J
发明人： SMITHIES RONALD H
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