A granular composition containing dietary fibers derived from green tea and a method for preparing the same are provided. The granular composition may be prepared into granules, which has a suitable size and a shape to eat, using dietary fiber-containing processed green tea, an oligosaccharide and a sugar alcohol as raw materials. The granular composition may also be useful in solving the problems such as dust scattering, choking, and the like due to the good flowability of the granules, and manufacturing goods because the granular composition is easy to quantify due to the good filling properties.

A granular composition containing dietary fibers derived from green tea and a method for preparing the same are provided. The granular composition may be prepared into granules, which has a suitable size and a shape to eat, using processed green tea having an insoluble dietary fiber content of 70% by weight or more; and a sugar alcohol as raw materials. The granular composition may also be useful in solving the problems such as dust scattering, throat choking, and the like due to the good flowability of the granules, and useful in manufacturing articles because the granular composition is easy to quantify due to the good filling properties.

An object of the present invention is to provide a solid composition that provides excellent green laver aroma when added to a medium such as water. In the solid composition, dimethyl sulfide and 1-penten-3-one are incorporated, and a weight ratio of dimethyl sulfide content to 1-penten-3-one content is adjusted to not less than 120.

The present invention relates to a method of producing an aromatized food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with an oil to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatized food or beverage product.

The present invention relates to a method of producing an aromatized food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with an oil to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatized food or beverage product.

This disclosure relates to methods, systems and compositions for food coloring. Embodiments disclosed herein may include methods and systems for combining tea leaves and water to form a feed slurry; processing a feed slurry to at least partially remove a tea essence from the feed slurry, thereby obtaining a tea extract with a predetermined amount of one or more of an aroma or a flavor; and adjusting a color of the tea extract, thereby obtaining a coloring agent with a predetermined color-related feature, wherein the coloring agent is added in a predetermined amount to a food product to adjust a color of the food product. Embodiments may also including coloring compositions, which may include a dry tea extract, wherein an essence has been removed from the dry tea extract to a predetermined amount, and a color of the dry tea extract has been adjusted to have a predetermined color-related feature.

The present invention includes a method for creating a portable and quickly dissolving tea or other tea-like botanical tablet that can be used to prepare a flavorful, visually appealing, and clear cup of tea. The process may include the steps of: (1) extraction/infusion, (2) clarification, (3) concentrate preparation, (4) degassing the concentrate, and (5) chunkification. A spinning cone column may be used during the extraction/infusion step to preserve the aromatics and nutrients from the leaves, leading to better taste and improved retention of compounds thought to be beneficial to human health. A centrifuge may be used to remove suspended solids during the clarification step and a pressure chamber or sonication device may be used during the degassing step. Chunkification may involve the freezing of the concentrate followed by the removal of water from the concentrate to create a solid tablet of easily portable shape and size.

Controlling the production of an extract using solid-liquid extraction that improves the exchange of material during the extraction process and allows a controlled dehumidification of a raffinate with residual moisture in order to obtain additional valuable extract is described. The steps include providing a first mass in an extraction container, supplying a second mass to the first mass without spatial constraints and distributing and mixing the second mass into and with the first mass, discharging a mixture of the extract and the raffinate from the extraction container, separating the discharged mixture into the raffinate with residual moisture and extracts released from the raffinate with residual moisture, and further treating the raffinate with residual moisture at least such that the residual moisture consisting of the extract is at least partly removed from the raffinate with residual moisture by dehumidification and is supplied to the already separated extract.