Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same.

The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

A new species of Justicia plants preliminarily named Justicia sanguinis is disclosed. The present disclosure relates to the morphological and physiological characteristics of the newly discovered Justicia plants and their uses. The disclosure further relates to methods of making and drinking a beverage produced using a Justicia plant of the present invention or a part thereof.

A new species of Justicia plants preliminarily named Justicia sanguinis is disclosed. The present disclosure relates to the morphological and physiological characteristics of the newly discovered Justicia plants and their uses. The disclosure further relates to methods of making and drinking a beverage produced using a Justicia plant of the present invention or a part thereof.

A container stores a main liquid component that contains a dissolved gas, preferably nitrous oxide, separately from a foam initiator component that is at least one of a powder, a liquid or a concentrate. A dispensing part of the container, such as a dispensing lid, can contain the foam initi-ator component. The foam initiator component is dispersed and dissolved into the main liquid component to form a foaming ready to drink beverage. The foam initiator component comprises a portion of the ingredients of the ready to drink beverage. Combination of the foam initiator component with the main liquid component not only results in foam generation in the contain-er without any mechanical energy input additional to the opening of the container but also forms the ready to drink beverage.

Provided is a plant extract composition and a pharmaceutical composition thereof for reducing body weight and body fat, wherein the plant extract composition comprises a green tea extract and a turmeric extract respectively 30 wt % to 75 wt % and 20 wt % to 55 wt % of a total weight of the composition. In diet-induced obesity models, either obesity is induced first or simultaneously with administration, the plant extract composition and a pharmaceutical composition thereof can reduce body weight and body fat more significantly than a single plant extract or commercially available weight loss drugs.

Provided is a plant extract composition and a pharmaceutical composition thereof for reducing body weight and body fat, wherein the plant extract composition comprises a green tea extract and a turmeric extract respectively 30 wt % to 75 wt % and 20 wt % to 55 wt % of a total weight of the composition. In diet-induced obesity models, either obesity is induced first or simultaneously with administration, the plant extract composition and a pharmaceutical composition thereof can reduce body weight and body fat more significantly than a single plant extract or commercially available weight loss drugs.

Catechin compound(s)-containing beverages having reduced bitterness and astringency of catechin compound(s) while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of catechin compound(s) 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 catechin compound(s) is adjusted to within a certain range.

Catechin compound(s)-containing beverages having reduced bitterness and astringency of catechin compound(s) while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of catechin compound(s) 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 catechin compound(s) is adjusted to within a certain range.

The present invention relates to a process for preparing a black tea extract, which comprises extracting black leaf tea particles having a particle size of less than 250 m with an acidic solution at a temperature of less than 35 C.