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.

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.

An aspect of the present disclosure relates to a composition for improving respiratory health exposed to particulate matter, which contains a green tea extract, a green tea polysaccharide and a green tea flavonol as active ingredients. The composition provided in an aspect of the present disclosure can improve respiratory health damaged by exposure to particulate matter by enhancing the effect of preventing adsorption of particulate matter to bronchial epithelial cells and activating the cilia of bronchial epithelial cells. The composition provided in an aspect of the present disclosure may decrease blood heavy metal level.

A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (SCOBY) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.

A preparation method of coffee cherry tea is provided, including following steps: taking ripe and full fresh coffee berries, washing, draining and peeling the fresh coffee berries to obtain coffee peels; drying the coffee peels immediately until a moisture content is in a range of 20% to 30% to obtain dried coffee peels; fermenting the dried coffee peels for a range of 2 days to 3 days to obtain fermentation products; and baking the fermentation products for a range of 3 minutes to 4 minutes under a temperature in a range of 100 Celsius degree (? C.) to 180? C. to obtain the coffee cherry tea. The coffee cherry tea obtained by the preparation method has a mellow and sweet taste, which effectively solves the problem of sour and astringent taste of the existing coffee cherry tea.

The present disclosure relates to edible compositions, and more specifically, edible bioreactors comprising an edible membrane wherein the membrane is a bioreactor vessel, the membrane encapsulates a bioreactor vessel or a composition comprising active biological materials, or the membrane causes, affects, or interacts with a bioreaction; in addition to processes for making the edible bioreactors, and methods for producing edible products using the edible bioreactors.

The present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas.

A gluten-free fermented beverage for human consumption includes a mixture including tea and alcohol. The alcohol is formed by a single culture yeast and fermentable sugar not derived from grain. A method for making the beverage includes steeping a form of tea leaves in water to form a tea, adding a form of yeast nutrient to the tea, adding a fermentable sugar not derived from grain to the tea, adding a single culture yeast to the tea, fermenting the tea mixture, adding citric acid before and/or after the step of fermenting, filtering the fermented tea, and carbonating the fermented tea.

A process for making a fermented liquid drink comprising separating and selecting a colony of a suitable bacterial strain, preparing a seed liquid from a live culture of the colony, and culturing the seed liquid in a large scale liquid culture. The bacterial strain is of the genus of Acetobacter or Gluconobacter. The seed liquid is prepared by culturing the colony on a slant surface on a solid medium, followed by multi-stage active liquid culture. The multi-stage active liquid culture has an initial stage of small scale active liquid culture and at least one enlarged scale active liquid culture.