The invention relates to a ready-to-drink tea beverage comprising water, tea solids, protein and primary cell wall material. The primary cell wall material is derived from plant parenchymal tissue and has been treated to contain at least partially disentangled cellulose microfibrils. The invention further relates to a method for preparing said ready-to- drink tea beverage comprising the steps of • - mixing at least part of the water and primary cell wall material; and • - subjecting this mixture to mechanical energy and/or cavitation.

Ready-to-drink tea-based beverage comprising cellulose microfibrils derived from plant parenchymal tissue

The present invention relates to a process of preparing a foodstuff comprising mixing a water-dispersible powder with aqueous liquid and optionally with other food ingredients, said water-dispersible powder comprising 30-100 wt.% of dehulled pulse seed (DPS) component and 0-70 wt.% of carrier material, said DPS component containing 30-60 wt.% gelatinized starch and 15-35 wt.% pulse protein; wherein the combination of the DPS component and the carrier material constitutes at least 90 wt.% of the powder; wherein the water-dispersible powder has an oil content of at least 0.2 wt.%; wherein at least 80 wt.% of the particles contained in the powder have a diameter in the range of 10-1,000 µm; and wherein at least 90 vol.% of the water-insoluble constituents has a hydrated diameter of less than 150 µm.

Process of preparing a foodstuff with water-dispersible powder containing dehulled pulse seed component

The invention relates to a common turnip beverage. The common turnip beverage is prepared from the following raw materials in parts by weight: 20-40 parts of common turnip juice after vacuum degassing, 3-6 parts of white granulated sugar, 6-9 parts of maltose, 0.2-0.26 part of citric acid and 36.2-70.8 parts of water. The common turnip beverage has excellent flavor and good taste. The invention also relates to a preparation method of the common turnip beverage.

Common turnip beverage and preparation method thereof

The invention discloses fast dissolving ginkgo nut milk tea and a preparation method thereof and belongs to the field of solid beverage processing. The fast dissolving ginkgo nut milk tea comprises the following raw materials in parts by mass: 8-12 parts of a ginkgo powder, 3-5 parts of a green tea microcapsule powder, 20-30 parts of a skim milk powder, 20-30 parts of white granulated sugar, 2-4 parts of maltodextrin, 0.3-0.8 part of glycerol monostearate, 0.05-0.15 part of vanillin and 0.1-0.3 part of silicon dioxide. The fast dissolving ginkgo nut milk tea product is obtained through proportioning, granulating and packaging. The organic combination of medium-temperature alpha-amylase enzymolysis, wet-process superfine grinding and freeze-drying improves the fast dissolution of the product and prevents browning. A green tea microcapsule is prepared from sodium alginate, chitosan and calcium chloride under the assisting of ultrasonic wave, and guarantee is provided to the well storage of flavoring substances.

Fast dissolving ginkgo nut milk tea and preparation method thereof

The invention provides a manufacturing method of Chinese dwarf cherry fruit powder tea. Fruit powder is obtained by processing obtained Chinese dwarf cherry fruits. The Chinese dwarf cherry fruit powder tea is prepared from the following components in percentage by weight: 28-30% of Chinese dwarf cherry fruit powder, 16-18% of white granulated sugar, 12-13% of maltodextrin, 18-21% of non-dairy creamer, 18-20% of whole milk powder and an approximate amount of essence. The components are fed into a mixing machine at set ratio to be mixed for 20min, and thus the Chinese dwarf cherry fruit powder tea is obtained. The Chinese dwarf cherry fruit powder tea has pretty color, and contains rich microelements including calcium, iron, zinc and magnesium, and thus the Chinese dwarf cherry fruit powder tea is the good beverage for supplementing calcium, iron, zinc and magnesium.

Manufacturing method of Chinese dwarf cherry fruit powder tea

One aspect of the invention relates to oil-in-water emulsions comprising 3-60 wt.% of a dispersed oil phase having a pH of 5.2-8.0 and 40-97 wt.% of a continuous aqueous phase, said emulsion containing by weight of aqueous phase: • 0.5-5 wt.% of gelatinized starch; • 0.05-2 wt.% of pulse seed albumin; and • 0.1-2 wt.% of a non-starch polysaccharide of low charge density. These emulsions have a very smooth texture and exhibit excellent high heat stability. Due to their heat stability, the emulsions according to the present invention can suitably be used as cooking creams. The invention further provides a process of preparing an oil-in-water emulsion according to any one of the preceding claims, said process comprising combining: • finely ground pulse seed; • non-starch polysaccharide of low charge density; • water; • oil; and • optionally further ingredients.

Edible oil-in-water emulsion

The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 µm and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof.

Tea-based beverage

The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: ·providing pieces of the first fresh plant material; ·cooking said pieces; ·comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: ·providing pieces of the second fresh plant material; and ·blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass. The process of the present invention offers the advantage that content as well as oral bioavailability of lipophilic and hydrophilic vitamins contained in the blend of plant materials are maximised.

Process for preparing a heat processed blend from two or more fresh plant materials

The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and/or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the genera Solanum and Manihot . The second flour comprises flour obtained from plants of the genus Oryza , and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and/or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth.

Oil-in-water emulsion containing first flour and second flour high in amylopectin

The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 μm and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof.

Tea dry matter compositional beverage

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