1034results about "Tea flavoring" patented technology

A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

Food or beverage where fucoidan which is derived from a fucoidan-containing substance is contained therein, added thereto and / or diluted therein. Food or beverage where fucoidan which is derived from a fucoidan-containing substance and where algins are reduced or eliminated, is contained therein. Apoptosis-inducing food or beverage where an effective amount of fucoidan having an apoptosis-inducing ability is contained therein.

This invention is directed to infusible and / or water soluble material in combination with aroma compounds. The aroma compounds may be carried by a carrier compound and added to a less than conventional amount of infusible and water soluble material to make a beverage precursor. Suitable to be used to make a good tasting beverage.

A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and / or vomitoxin (DON, deoxynivalenol).

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

The production method of rose tea includes the follwing steps: firstly, steaming and distilling fresh rose flower to extract essence, making it into saturated solution for stand-by, then in a pressure-equalizing fumigation equipment using the vapour containing rose essene evaporated by rose essence saturated solution to fumigate raw material tea to make rose essence be adsorbed in the tea, then sealing and drying to obtain the the finished tea. Said rose essence saturated solution can be stored for a long period. Said rose tea is stable in quality, and its quality is good.

The present invention relates to a process for preparing concentrated tea and herbal aromas by specific treatment using tea and herb materials as a starting material and to a process of preparing a perfumery composition or a beverage by adding the resulting concentrated tea and / or herbal aroma component that is stable at ambient storage conditions for at least one year.

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing with liquid. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.

The invention discloses a preparation method of osmanthus-fragrans red tea. The preparation method comprises the following processing steps: (1) material selection; and (2) scenting, wherein the scenting comprises the following steps: (a) osmanthus-fragrans preparing amount weighing, wherein the weight ratio of the osmanthus-fragrans preparing amount to red tea is equal to (20-25):100, (b) tea-base treatment, (c) osmanthus fragrans curing and sorting; (d) scenting and mixing; (e) spreading for heat dissipating; (f) re-heaping up and scenting; (g) osmanthus fragrans firing in reginement processing; (h) spreading for cooling; (i) osmanthus fragrans taking out; and (j) uniform stacking and boxing. The red tea prepared by adopting the preparation method is mellow and fragrant, the fragrance of the osmanthus fragrans and the flavor of tea are relatively well mixed, and the stomach cold and the pain caused by qi stagnation can be prevented; the effects of relieving dry mouth and tongue, moistening the intestines, relaxing the bowels and reducing gastrointestinal discomfort caused by distension are achieved; the effects of whitening skin and relieving vivotoxin are achieved; the osmanthus-fragrans red tea is used for treating ozostomia, toothache caused by wind and fire, toothache caused by stomach heat, and toothache caused by decayed teeth; the effect of warming yang is achieved, and the osmanthus-fragrans red tea is mainly used for treating hypertension with yang weakness.

Disclosed is a process comprising the steps of: providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (tF) sufficient to reduce the content of catechins in the dhool to less than 50% of the content of catechins in the fresh tea leaves prior to maceration on a dry weight basis; and then expressing juice from the fermented dhool thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is at least 50 ml per kg of the fresh tea leaves.

Food or beverage where fucoidan which is derived from a fucoidan-containing substance is contained therein, added thereto and / or diluted therein. Food or beverage where fucoidan which is derived from a fucoidan-containing substance and where algins are reduced or eliminated, is contained therein. Apoptosis-inducing food or beverage where an effective amount of fucoidan having an apoptosis-inducing ability is contained therein.

Dietary supplement formulations are described that use structured water to provide increased hydration and therefore improved delivery of important health factors such as vitamins, minerals, and soluble fibers to beers, liquors, and various juice drinks.