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The invention relates to a tea-based beverage comprising probiotics, wherein the probiotics has a live probiotic cell count of ≥6.0 log CFU/ml. The invention further relates to a method of preparing the tea-based beverage having a live probiotic cell count of ≥6.0 log CFU/ml comprising the steps of: mixing tea infusion with sugar to form a mixture, inoculating probiotics to the mixture to form an inoculated mixture, fermenting the inoculated mixture for a pre-determined period of time to form the beverage. In one embodiment, the probiotics comprises Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus ermentum, Lactobacillus rhamnosus, Lactobacillus paracasei, Saccharomyces boulardii, Saccharomyces cerevisiae, or a combination thereof.

Titel:	A TEA-BASED BEVERAGE
Link:	View record in USPTO Patent Applications (Volltext)
Veröffentlichung:	2023
Medientyp:	Patent
Sonstiges:	Nachgewiesen in: USPTO Patent Applications Sprachen: English Document Number: 20230232853 Publication Date: July 27, 2023 Appl. No: 18/015415 Application Filed: July 16, 2021 Claim: 1. A tea-based beverage comprising probiotics, wherein the probiotics has a live probiotic cell count of ≥6.0 log CFU/mL. Claim: 2. The beverage according to claim 1, wherein the probiotics has a live probiotic cell count of ≥7.0 log CFU/mL. Claim: 3. The beverage according to claim 1, wherein the probiotics comprised in the beverage has a live probiotic cell count of ≥6.0 log CFU/mL after 3 months of storage. Claim: 4. The beverage according to claim 1, wherein the beverage is a fermented beverage. Claim: 5. The beverage according to claim 1, wherein the probiotics comprises: a probiotic bacteria, a probiotic yeast, or a combination thereof. Claim: 6. The beverage according to claim 1, wherein the probiotics comprises: probiotic lactic acid bacteria, bifidobacteria, probiotic Saccharomyces yeast, probiotic non-Saccharomyces yeast, or a combination thereof. Claim: 7. (canceled) Claim: 8. (canceled) Claim: 9. (canceled) Claim: 10. The beverage according to claim 1, wherein the beverage further comprises an additive. Claim: 11. The beverage according to claim 10, wherein the additive is selected from: a sweetener, a stabilizer, a flavouring, or a combination thereof. Claim: 12. A method of preparing a tea-based beverage comprising probiotics having a live cell count of ≥6.0 log CFU/mL, the method comprising: mixing tea infusion with sugar to form a mixture; adding probiotics to the mixture to form an inoculated mixture; and fermenting the inoculated mixture for a pre-determined period of time to form the beverage. Claim: 13. The method according to claim 12, wherein the beverage has a live cell count of ≥7.0 log CFU/mL. Claim: 14. The method according to claim 12, wherein the sugar is present in the mixture at a concentration of 0.01-10% w/v based on the total volume of the mixture. Claim: 15. The method according to claim 12, wherein the mixture further comprises yeast extract. Claim: 16. The method according to claim 15, wherein the yeast extract comprised in the mixture is present at a concentration of 0.01-5.0% w/v based on total volume of the mixture. Claim: 17. The method according to claim 12, wherein the probiotics comprises: a probiotic bacteria, a probiotic yeast, or a combination thereof. Claim: 18. The method according to claim 12, wherein the probiotics comprises: probiotic lactic acid bacteria, bifidobacteria, probiotic Saccharomyces yeast, probiotic non-Saccharomyces yeast, or a combination thereof. Claim: 19. (canceled) Claim: 20. (canceled) Claim: 21. (canceled) Claim: 22. The method according to claim 12, wherein the adding comprises adding probiotics to obtain an initial probiotic live count of 5-7 log CFU/mL. Claim: 23. The method according to claim 12, wherein the pre-determined period of time is 4-100 hours. Claim: 24. The method according to claim 12, wherein the fermenting is at a temperature of 15-45° C. Claim: 25. The method according to claim 12, further comprising heating the mixture prior to the adding probiotics. Current International Class: 23; 23; 23

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A TEA-BASED BEVERAGE