Process of making a soluble tea product with champagne-like prop

Details Process of making a soluble tea product with champagne-like prop Process of making a soluble tea product with champagne-like prop

1995-06-06

1996-08-06

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Processes

Extraction utilizing liquid as extracting medium

426590, 426597, A23F 300

Patent

active

055431658

ABSTRACT:
A process for the production of a soluble tea product with champagne-like properties capable of being reconstituted in hot, warm, or cold water, wherein a dilute tea extract obtained from the combination of Manchurian mushroom, green or black tea leaf, and sugar is concentrated and reconstituted in water. The processing steps according to this invention are generally applicable to the preparation of both hot and cold water soluble tea beverages from any tea leaf.

REFERENCES:
patent: 4472441 (1984-09-01), Clark et al.
patent: 4946701 (1990-08-01), Tsai et al.
patent: 5089279 (1992-02-01), van Rooijen
patent: 5240732 (1993-08-01), Ueda
patent: 5250317 (1993-10-01), Liu et al.
STN Abstract AN: 90-331778 WPIDS for JP 02238851 Sep. 21, 1990 Inventor: I. Makibe.
STN Abstract AN: 89-021610 WPIDS for KR 8801879. Sep. 27, 1988 Inventor: D. Madoba.
STN Abstract AN: 88-237959 WPIDS for JP 63169934A Jul. 13, 1988 Inventors: Toyo et al.

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