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公开(公告)号：US20050008753A1
公开(公告)日：2005-01-13
申请号：US10496984
申请日：2002-11-19
IPC分类号： A23C9/152 , A23F3/16 , A23F3/18 , A23F5/24 , A23F5/26 , A23G1/00 , A23G1/30 , A23L1/221 , A23L1/30 , A23L2/02 , A23L2/04 , A23L2/38 , C12C1/00
CPC分类号： A23L2/04 , A23F3/18 , A23F5/26 , A23F5/265 , A23F5/267 , A23L2/38 , A23L27/10 , A23L27/11 , A23L33/105
摘要： A food objective for extraction and/or squeezing is charged into a colloid mill or a twin-screw extruder; immediately after and/or while milling, a low-temperature solvent (for example, water or milk of from −3 to 50° C.) is added; and after treating the food using the extruder, grounds are removed to produce an extract and/or a squeezed liquid. After milling objective foods, for example, a single product or a combination of foods such as coffee, green tea, black tea, herb tea, wild grass tea, Chinese medical tea, cocoa, vanilla, fruit, and vegetable, extraction and/or squeezing can be rapidly and extremely efficiently carried out at a low temperature, which is appropriate for the mass and continuous production. Furthermore, in comparison with the conventional employed extraction and/or squeezing methods such as a low-temperature extraction method which leads to deterioration in flavor due to oxidation after milling, etc. and requires a long time, the present invention brings effects extremely advantageous from the viewpoints of enhancement of flavor and economy. For example, in tea based drinks, a useful component suspends, whereby a vivid color tone inherent to each tea is kept over a long time.
摘要翻译： 将用于萃取和/或挤压的食品物料装入胶体磨或双螺杆挤出机中; 在研磨之后和/或碾磨时，加入低温溶剂（例如，水或牛奶-3至50℃）; 并且在使用挤出机处理食物之后，除去土壤以产生提取物和/或挤压液体。 在研磨客观食物之后，例如，单一产品或咖啡，绿茶，红茶，草本茶，野草，中医茶，可可，香草，水果和蔬菜等食品的组合，提取和/或 可以在适合于质量和连续生产的低温下快速且极其有效地进行挤压。 此外，与常规使用的提取和/或挤压方法相比，例如导致由于碾磨后的氧化导致的风味劣化等而需要较长时间的低温提取方法，本发明带来了非常有益的效果 增强风味和经济性的观点。 例如，在茶基饮料中，有用的成分悬浮，由此可以长时间保持每种茶固有的生动色调。
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公开(公告)号：US07611741B2
公开(公告)日：2009-11-03
申请号：US10496984
申请日：2002-11-19
IPC分类号： A23F5/00
CPC分类号： A23L2/04 , A23F3/18 , A23F5/26 , A23F5/265 , A23F5/267 , A23L2/38 , A23L27/10 , A23L27/11 , A23L33/105
摘要： A food objective for extraction and/or squeezing is charged into a colloid mill or a twin-screw extruder; immediately after and/or while milling, a low-temperature solvent (for example, water or milk of from −3 to 50° C.) is added; and after treating the food using the extruder, grounds are removed to produce an extract and/or a squeezed liquid.
摘要翻译： 将用于萃取和/或挤压的食品物料装入胶体磨或双螺杆挤出机中; 在研磨之后和/或碾磨时，加入低温溶剂（例如，水或牛奶-3至50℃）; 并且在使用挤出机处理食物之后，除去土壤以产生提取物和/或挤压液体。
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公开(公告)号：US07771764B2
公开(公告)日：2010-08-10
申请号：US10543891
申请日：2004-01-30
申请人： Takeshi Honda , Takeshi Imazawa , Takamune Tanaka , Takao Tomita , Yasushi Kubota , Naoki Orii , Tadashi Nakatsubo
发明人： Takeshi Honda , Takeshi Imazawa , Takamune Tanaka , Takao Tomita , Yasushi Kubota , Naoki Orii , Tadashi Nakatsubo
IPC分类号： A23F5/00
摘要： A method for producing an extract and/or a squeezed liquid, which includes: feeding a food to be extracted and/or squeezed into a crushing apparatus; adding a solvent into the crushing apparatus immediately after and/or while milling the food; extracting and/or squeezing a useful food component of the food into the solvent; and carrying out liquid-solid separation by removing the resulting extracted residue and/or squeezed residue with a continuous solid-liquid separation apparatus.
摘要翻译： 一种提取物和/或挤压液体的制造方法，其特征在于，包括：将要提取和/或挤压的食品送入破碎装置; 在粉碎食物之后和/或同时在粉碎设备中加入溶剂; 将食物的有用食物成分提取和/或挤压到溶剂中; 并通过用连续的固液分离装置除去所得的萃取残渣和/或挤压的残留物进行液固分离。
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公开(公告)号：US20060287553A1
公开(公告)日：2006-12-21
申请号：US10550552
申请日：2004-03-26
IPC分类号： C07C51/42
CPC分类号： A23L3/3508 , C07C51/42 , Y02A40/944 , C07C65/11
摘要： A method for stabilizing 1,4-dihydroxy-2-naphthoic acid, which comprises reducing an oxygen dissolved in a solution containing 1,4-dihydroxy-2-naphthoic acid, and food or drink containing 1,4-dihydroxy-2-naphthoic acid.
摘要翻译： 一种稳定1,4-二羟基-2-萘甲酸的方法，其包括还原溶解在含有1,4-二羟基-2-萘甲酸的溶液中的氧，以及含有1,4-二羟基-2-萘甲酸的食品或饮料 酸。
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公开(公告)号：US08277860B2
公开(公告)日：2012-10-02
申请号：US10550552
申请日：2004-03-26
CPC分类号： A23L3/3508 , C07C51/42 , Y02A40/944 , C07C65/11
摘要： A method for stabilizing 1,4-dihydroxy-2-naphthoic acid, which comprises reducing an oxygen dissolved in a solution containing 1,4-dihydroxy-2-naphthoic acid, and food or drink containing 1,4-dihydroxy-2-naphthoic acid.
摘要翻译： 一种稳定1,4-二羟基-2-萘甲酸的方法，其包括还原溶解在含有1,4-二羟基-2-萘甲酸的溶液中的氧，以及含有1,4-二羟基-2-萘甲酸的食品或饮料 酸。
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6.发明授权公开(公告)号：US07713563B2
公开(公告)日：2010-05-11
申请号：US10538298
申请日：2003-12-10
IPC分类号： A23C9/00
CPC分类号： A23C9/1524 , A23C3/03 , A23C17/00 , A23C2240/20
摘要： A process for preparing butter milk and/or butter serum, which comprises decreasing the dissolved oxygen concentration of at least one selected from the group consisting of milk, a milk product, butter milk and butter serum, followed by heating, and optionally fractionizing the heated product.
摘要翻译： 一种制备奶油和/或黄油血清的方法，其包括降低选自牛奶，奶制品，奶油和黄油血清中的至少一种的溶解氧浓度，然后加热，并且任选地将加热的 产品。
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7.发明申请公开(公告)号：US20060057271A1
公开(公告)日：2006-03-16
申请号：US10538298
申请日：2003-12-10
IPC分类号： A23C21/00
CPC分类号： A23C9/1524 , A23C3/03 , A23C17/00 , A23C2240/20
摘要： A process for preparing butter milk and/or butter serum, which comprises decreasing the dissolved oxygen concentration of at least one selected from the group consisting of milk, a milk product, butter milk and butter serum, followed by heating, and optionally fractionizing the heated product.
摘要翻译： 一种制备奶油和/或黄油血清的方法，其包括降低选自牛奶，奶制品，奶油和黄油血清中的至少一种的溶解氧浓度，然后加热，并且任选地将加热的 产品。
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公开(公告)号：US20050163888A1
公开(公告)日：2005-07-28
申请号：US10510497
申请日：2003-04-11
申请人： Shunji Hayashi , Shigeru Aizawa , Naoki Taketomo , Tadashi Nakatsubo , Noriaki Matsunaga , Katsunori Kimura
发明人： Shunji Hayashi , Shigeru Aizawa , Naoki Taketomo , Tadashi Nakatsubo , Noriaki Matsunaga , Katsunori Kimura
CPC分类号： A23C19/0323 , A23Y2220/37
摘要： Natural cheese which comprises a lactic acid bacterium belonging to Lactobacillus gasseri having a disinfection potency against Helicobacter pylori, and a method for producing the natural cheese.
摘要翻译： 天然乳酪，其含有具有对幽门螺杆菌的消毒效力的属于加氏乳杆菌的乳酸菌，以及天然干酪的制造方法。
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公开(公告)号：US08758841B2
公开(公告)日：2014-06-24
申请号：US10510497
申请日：2003-04-11
申请人： Shunji Hayashi , Shigeru Aizawa , Naoki Taketomo , Tadashi Nakatsubo , Noriaki Matsunaga , Katsunori Kimura
发明人： Shunji Hayashi , Shigeru Aizawa , Naoki Taketomo , Tadashi Nakatsubo , Noriaki Matsunaga , Katsunori Kimura
IPC分类号： A23C9/12
CPC分类号： A23C19/0323 , A23Y2220/37
摘要： Natural cheese which comprises a lactic acid bacterium belonging to Lactobacillus gasseri having a disinfection potency against Helicobacter pylori, and a method for producing the natural cheese.
摘要翻译： 天然乳酪，其含有具有对幽门螺杆菌的消毒效力的属于加氏乳杆菌的乳酸菌，以及天然干酪的制造方法。
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公开(公告)号：US5912032A
公开(公告)日：1999-06-15
申请号：US646064
申请日：1996-05-07
申请人： Yoshinori Komatsu , Tadashi Nakatsubo , Hideo Ohtomo , Tamotsu Kuwata , Mark Mitchell Davis , Martin Edward Davis
发明人： Yoshinori Komatsu , Tadashi Nakatsubo , Hideo Ohtomo , Tamotsu Kuwata , Mark Mitchell Davis , Martin Edward Davis
CPC分类号： A23C9/1522 , A23C9/1425 , A23C9/15
摘要： A process for producing a calcium-supplemented milk drink, by adding to cow's milk, a whey mineral being of a calcium content of 2 to 8% by weight and produced by removing the protein and lactose from whey and concentrating the resulting whey by ultrafiltration and/or microfiltration. By the process, there is produced a calcium-supplemented milk drink having good flavor with no precipitate of calcium salts or being provided with attractive flavor, and being capable of passing through the sterilization process to be prepared into a commercially aseptic state.
摘要翻译： 通过向牛奶中加入钙含量为2〜8重量％的乳清矿物并通过从乳清中除去蛋白质和乳糖并通过超滤浓缩所得乳清而产生钙补充的牛奶饮料的方法，以及 /或微滤。 通过该方法，产生具有良好风味的钙补充的牛奶饮料，没有钙盐的沉淀物或具有诱人的味道，并且能够通过灭菌过程以制备成商业上无菌的状态。
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