The present disclosure relates to an infusion product for making a beverage, such as a tea or tea-like drink. In order to produce the composition of the present disclosure, plant materials are contacted with a solvent to remove an extract. The remaining plant materials are then formed into a fibrous structure or network, such as a sheet or fibrous layer. The extract may be further treated or concentrated and then reapplied to the plant materials. In accordance with the present disclosure, the resulting sheet or layer is then reduced to discrete pieces having a unique particle size distribution. Through the process of the present disclosure, a composition is produced that not only has a minimal amount of fines and dust, but can also have a relatively low bulk density.

The present invention has objects to provide a powdery plant extract for beverages, having satisfactory flavor-retaining effect and solubility. The present invention solves the above objects by providing a powdery plant extract for beverages, comprising a plant extract for beverages and a branched α-glucan mixture having the following characteristics (A) to (C): (A) Being constructed by glucose molecules; (B) Having a branched structure with a glucose polymerization degree of one or more, bound via a linkage other than α-1,4 linkage to a non-reducing end glucose residue at an end position of a linear glucan with a glucose polymerization degree of 3 or higher, having a structure of binding glucose molecules via α-1,4 linkages; and (C) Isomaltose in an amount of 5% by mass or higher, on a dry solid basis, of the hydrolysate is formed when digested by isomaltodextranase;
where the mass ratio of the plant extract for beverages and the branched α-glucan mixture is in a range of 1:0.1 to 1:20, on a dry solid basis.

The present invention has objects to provide a powdery plant extract for beverages, having satisfactory flavor-retaining effect and solubility. The present invention solves the above objects by providing a powdery plant extract for beverages, comprising a plant extract for beverages and a branched α-glucan mixture having the following characteristics (A) to (C): (A) Being constructed by glucose molecules; (B) Having a branched structure with a glucose polymerization degree of one or more, bound via a linkage other than α-1,4 linkage to a non-reducing end glucose residue at an end position of a linear glucan with a glucose polymerization degree of 3 or higher, having a structure of binding glucose molecules via α-1,4 linkages; and (C) Isomaltose in an amount of 5% by mass or higher, on a dry solid basis, of the hydrolysate is formed when digested by isomaltodextranase;
where the mass ratio of the plant extract for beverages and the branched α-glucan mixture is in a range of 1:0.1 to 1:20, on a dry solid basis.

Provided is a powdered green tea extract composition, including the following components (A) to (C): (A) non-polymer catechins; (B) quinic acid; and (C) a polysaccharide, wherein the powdered green tea extract composition has a volatile content of 5.6 mass % or less, wherein a mass ratio between the component (A) and the component (B), [(B)/(A)], is less than 0.2, wherein amass ratio between the component (A) and the component (C), [(C)/(A)], is 1.2 or more, wherein, when an absolute value (Δa*) of a difference between an a* value in an L*a*b* color system of the powdered green tea extract composition after storage under an atmosphere of 37° C. and 50% RH for 6 weeks and an a* value in the L*a*b* color system of the powdered green tea extract composition immediately after production is obtained, the Δa* of the powdered green tea extract composition is a value less than Δa* of a powdered green tea extract composition α which has the same mass ratio [(B)/(A)] as the mass ratio [(B)/(A)] of the powdered green tea extract composition, and which is free of the component (C), and wherein a change rate calculated by the following expression (2) is 5% or more: (Δa*−Δa.sub.1*)/Δa*×100 (2) where Δa.sub.1* and Δa* have the same meaning as Δa.sub.1* and Δa* described in Description.

The present invention provides water-soluble films for preparing beverages comprising one or more tea, herbal or fruit extracts and a water-soluble polymer. Methods of preparing water-soluble films for preparing a beverage comprising: (i) combining (a) one or more tea, herbal or fruit extracts, (b) a water-soluble polymer, and optionally, (c) a plasticizer, in water to form a tea, herbal or fruit extract composition; (b) optionally, heating the tea, herbal or fruit extract composition to a temperature in the range of about 25° C. to about 100° C.; (iii) forming a layer of the tea, herbal or fruit extract composition on a surface; and (iv) drying the layer of the tea, herbal or fruit extract composition to form a water-soluble film.

The present invention provides water-soluble films for preparing beverages comprising one or more tea, herbal or fruit extracts and a water-soluble polymer. Methods of preparing water-soluble films for preparing a beverage comprising: (i) combining (a) one or more tea, herbal or fruit extracts, (b) a water-soluble polymer, and optionally, (c) a plasticizer, in water to form a tea, herbal or fruit extract composition; (b) optionally, heating the tea, herbal or fruit extract composition to a temperature in the range of about 25° C. to about 100° C.; (iii) forming a layer of the tea, herbal or fruit extract composition on a surface; and (iv) drying the layer of the tea, herbal or fruit extract composition to form a water-soluble film.

The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

An object of the present invention is to provide a powder composition having an excellent ability to retain fragrance components derived from tea leaves. In a powder composition comprising a tea leaf extract, a dextrin is added to adjust the molecular weight distribution of the composition such that the percentage of a molecular weight fraction of not less than 250,000 falls within the range of from 0.5 to 10%.

An object of the present invention is to provide a powder composition having an excellent ability to retain fragrance components derived from tea leaves. In a powder composition comprising a tea leaf extract, a dextrin is added to adjust the molecular weight distribution of the composition such that the percentage of a molecular weight fraction of not less than 250,000 falls within the range of from 0.5 to 10%.