Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Reexamination Certificate
2006-06-06
2006-06-06
Cano, Milton I. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
C426S106000, C426S590000
Reexamination Certificate
active
07056548
ABSTRACT:
Provided are packaged, tea-based beverages, which stably contain catechins at high concentration, are free of any salty taste, and have the inherent flavor and taste of tea. They contain the following ingredients (A) and (B):(A) from 320 mg/500 mL to 1,300 mg/500 mL of non-polymer catechins, and(B) water, wherein:(C) the content of non-epicatechins in the non-polymer catechins is from 40 to 80 wt. %,(D) the content of gallates in the non-polymer catechins is from 35 to 100 wt. %,(E) the weight ratio of the non-polymer catechins to sodium ions is from 12 to 16, and(F) the pH is from 5 to 7.
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Li Fei Wang, et al., “Effects of Heat Processing and Storage on Flavanols and Sensory Qualities of Green Tea Beverage”, Journal of Agricultural and Food Chemistry, American Chemical Society., vol. 48, No. 9, XP-002227725, 2000, pp. 4227-4232.
Ogura Yoshikazu
Ohishi Susumu
Otsuka Kazuhiro
Yasumasu Takeshi
Cano Milton I.
Kao Corporation
Pearse Adepeju O.
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