Provided is a food or beverage product having good taste with sharp astringent taste of cycloaspartylglycine in the food or beverage product reduced. The content of cycloaspartylglycine and the weight ratio of the content of glucose to the content of maltose ([glucose]/[maltose] weight ratio) in the food or beverage product are adjusted to fall within specific ranges.

Provided is a food or beverage product having good taste, with lingering unpleasant bitterness unique to epigallocatechin gallate in the food or beverage product reduced. The content of epigallocatechin gallate and the content of cycloprolyl threonine in the food or beverage product are adjusted to fall within specific ranges.

A method for cultivating Cordyceps militaris fruiting body capable of improving C. militaris fruiting body morphology is provided, wherein rice absorbed with a tea liquid is used as a solid-state culture medium. In comparison to using rice absorbed with water as a solid-state culture medium, the C. militaris fruiting body cultivated by using the solid-state culture medium of the present invention under the same cultivation condition are significantly more robust.

The present invention provides a method for preparing an ice-containing tea or coffee beverage, the method comprising: (i) providing a beverage liquor containing soluble tea or coffee solids, and a freezing-point suppressant; (ii) aerating the beverage liquor by the addition of a gas; (iii) flowing the aerated beverage liquor through a refrigeration system to cool the aerated beverage liquor and to thereby form a plurality of ice crystals within the aerated beverage liquor; and (iv) dispensing the cooled aerated beverage liquor as an ice-containing tea or coffee beverage.

A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition made from at least one additive mixed with at least one liquid and a second frozen composition made from at least one additive mixed with at least one liquid, wherein the resulting frozen compositions may have different/varying surface areas, shapes, volumes, flavors, and concentrations. Varying the combination of surface areas, shapes, volumes, formulas, flavors, and concentrations of frozen compositions influences the duration of complete liquefaction and the release of additives, allowing a user to create an iced beverage with greater flavor control.

An object of the present invention is to provide, for example, a packaged tea beverage in which liquid color degradation during heat sterilization is suppressed, and a production method therefor. The method of the present invention comprises the step of including lactic acid bacteria in the production of a heat-sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200 mg/100 mL and a pH of 4.5 to 7.5.

An object of the present invention is to provide, for example, a packaged tea beverage in which paper odor is suppressed, and a method for producing the same, as the paper odor occurs in packaged tea beverages containing a JCM5805 strain. The present invention relates to a packaged tea beverage obtainable by a production method comprising a step of including a JCM5805 strain in a tea extract liquid having a tea polyphenol concentration of 10 mg or more/100 mL, and performing a treatment of heating to 100? C. or higher.

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.

Systems for and methods of controlled liquid food or beverage product creation are provided. A method of producing a liquid product from a receptacle containing frozen liquid contents includes receiving the receptacle containing a frozen liquid contents in a dispenser, identifying a characteristic of the receptacle, the contents, and/or a desired product, melting at least a portion of the contents to generate the product by selectively heating the receptacle and/or the contents without adding liquid to the interior of the receptacle and/or supplying a liquid to the interior of the receptacle, wherein the selectively heating without adding liquid to the interior of the receptacle and/or suppling the liquid is based on the identified characteristic. The method also includes perforating the receptacle and dispensing the product from the receptacle.

The present invention primarily relates to a process for producing a preparation for nourishment or pleasure, preferably a beverage or a convenience food, such as a soup, a sauce or a snack, or semi-finished product for the production of a preparation for nourishment or pleasure, preferably a beverage or a convenience food, such as a soup, a sauce or a snack, the process comprising preparing a dispersion, in particular an emulsion, by mixing a functional agent, preferably flavoring, a tea extract and water with each other, and optionally drying the emulsion. The present further relates to related processes, products and uses.