The present invention relates to an extract obtained by extracting useful components containing equal 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 equal-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

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 initiator 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 container without any mechanical energy input additional to the opening of the container but also forms the ready to drink beverage.

A brewed beverage product is provided that, in some embodiments, may comprise an oxygen permeable container containing a frozen deoxygenated brewed beverage, the frozen deoxygenated brewed beverage including a coffee or tea based beverage or concentrate having been its dissolved oxygen content reduced to less than 2.0 parts per million (ppm) in order to reduce oxidation of coffee or tea-based flavor compounds in the degassed coffee or tea based beverage or concentrate. The frozen deoxygenated brewed beverage may further have an exterior surface formed from a frozen deoxygenated liquid so as to be substantially void-free in order to limit the ingress of oxygen into the frozen deoxygenated brewed beverage.

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 supplying the liquid is based on the identified characteristic. The method also includes perforating the receptacle and dispensing the product from the receptacle.

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.

A method for producing a cellulose composite containing cellulose and a polysaccharide, wherein a median size of colloidal cellulose composites contained in the cellulose composite as measured by a dynamic light scattering method is 0.85 m or more, the method including treating a mixture containing cellulose, a polysaccharide and an aqueous medium together in a wet process, wherein a solid content is controlled to be 35 mass % or more, and temperature is set at 80 C. or less.

Provided is a plant extract-containing composition for reducing skin damage caused by ultraviolet radiation. The composition includes a combination of extracts of spinach, black tea, green tea, Pu-erh tea, Four Seasons Spring tea, red wine, blueberry, grape seeds, citrus, or green coffee beans.

Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container, has a dissolved oxygen content less than about 2 ppm, is configured to be reheated prior to consumption, and does not require reconstituting.

Provided is a composition comprising a plant extract. The plant extract includes a citrus extract and a green tea extract. The extract combination can effectively increase expression of GLUT4 gene.

The present invention provides a method of a composition containing plant extracts for enhancing the gene expression level of TGM1, KRT, AQP3, FLG, GBA, and HAS. Compared to a single plant extract, the combination of the plant extracts of the present invention can more effectively enhance the expression level of skin moisturizing genes. The plant extracts constituting the composition include: an extract of spinach, blueberry, Pu-erh tea, or Four Seasons Spring tea.