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    GREEN TEA BEVERAGE PACKED IN A CONTAINER
    13.
    发明申请
    GREEN TEA BEVERAGE PACKED IN A CONTAINER 审中-公开
    绿茶包装在集装箱中

    公开(公告)号：US20120288609A1

    公开(公告)日：2012-11-15

    申请号：US13574529

    申请日：2010-12-22

    申请人： Masami Sasame ,  Hitoshi Kinugasa ,  Kenji Shimaoka ,  Takashi Soeda

    发明人： Masami Sasame ,  Hitoshi Kinugasa ,  Kenji Shimaoka ,  Takashi Soeda

    IPC分类号： A23F3/00 ,  A23F3/38

    CPC分类号： A23F3/163 ,  A23F3/20 ,  A23F3/38

    摘要： Provided is a caffeine-reduced green tea beverage packed in a container which can be enjoyed either hot or cold, and which has a sweet aroma and rich full-bodied flavor. The green tea beverage packed in a container has a caffeine concentration of less than 90 ppm, and a total sugar concentration (obtained by adding the concentration of nonreducing sugars and the concentration of reducing sugars) that falls within the range of 150 ppm to 500 ppm; a ratio of the concentration of nonreducing sugars to the concentration of reducing sugars (non-reducing sugars/reducing sugars) that falls within the range of 2.0 to 13.0; a ratio of ester catechins to sugar concentration (ester catechins/sugars) that falls within the range of 0.9 to 2.2; and a percentage of the concentration of theanine to the concentration of caffeine (theanine/caffeine×100) of at least 10.0.

    摘要翻译： 提供一种装在容器中的咖啡因还原绿茶饮料，其可以是热或冷的，并且具有甜美的香气和丰富的浓郁味道。 填充在容器中的绿茶饮料的咖啡因浓度低于90ppm，总糖浓度（通过添加非还原糖的浓度和还原糖的浓度而得到）在150ppm〜500ppm的范围内 ; 非还原糖浓度与还原糖（非还原性糖/还原糖）的浓度的比例在2.0〜13.0的范围内; 酯儿茶素与糖浓度（酯儿茶素/糖）的比例在0.9至2.2的范围内; 茶氨酸浓度与咖啡因浓度（茶氨酸/咖啡因×100）的百分比至少为10.0。

    FREE-FLOWING PARTICULATE HONEY PRODUCT COMPRISING CRYSTALLISED NATURAL HONEY AND PROCESS FOR PRODUCING THEREOF
    15.
    发明申请
    FREE-FLOWING PARTICULATE HONEY PRODUCT COMPRISING CRYSTALLISED NATURAL HONEY AND PROCESS FOR PRODUCING THEREOF 审中-公开
    自由流动的包含结晶自然蜂蜜的蜂蜜产品及其生产方法

    公开(公告)号：US20120237608A1

    公开(公告)日：2012-09-20

    申请号：US13001417

    申请日：2010-12-24

    申请人： Vladimir Borisovich POLTORATSKY

    发明人： Vladimir Borisovich POLTORATSKY

    IPC分类号： A23L1/08 ,  A23F5/00 ,  A23G1/40 ,  A23L2/08 ,  A23L2/39 ,  A23L1/164 ,  A23L1/10 ,  A23L1/36 ,  A23L1/22 ,  A23L1/076 ,  A23L1/302 ,  A23C9/18 ,  A23L1/28 ,  A23L2/52 ,  C12C5/02 ,  A23C9/152 ,  A23C9/123 ,  A23L1/48 ,  A23L2/56 ,  A23L2/60 ,  A23C9/127 ,  A61K35/64 ,  A61K8/98 ,  A23F3/00

    CPC分类号： C12G3/02 ,  A21D2/34 ,  A23C19/09 ,  A23L2/60 ,  A23L21/25

    摘要： The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2θ that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.

    摘要翻译： 本发明提供了包含结晶天然蜂蜜的自由流动的颗粒状蜂蜜产品及其制备方法。 自由流动的颗粒状蜂蜜产品包含与葡萄糖混合的天然蜂蜜晶体，其特征在于具有2度以上峰值的X射线粉末衍射图谱; 其被鉴定为结晶葡萄糖一水合物的特征峰，并且淀粉酶指数不低于用于制备产物的粗蜂蜜的淀粉酶指数的90％，基于粗蜂蜜的重量计算。 该产品保留了天然蜂蜜的所有健康和生物活性物质，可用作糖替代品，或作为食品混合物的组分，如干麦片，麦芽汁，茶，咖啡，饮料混合物，还可用于制备饮料， 面包店，糖果，以及化妆品和卫生配方。

    TEA EXTRACT AND METHOD FOR PRODUCING SAME
    16.
    发明申请
    TEA EXTRACT AND METHOD FOR PRODUCING SAME 审中-公开
    TEA提取物及其生产方法

    公开(公告)号：US20110280992A1

    公开(公告)日：2011-11-17

    申请号：US13145672

    申请日：2010-01-07

    申请人： Kenji Saito

    发明人： Kenji Saito

    IPC分类号： A23F3/16 ,  A23F3/00

    CPC分类号： A23F3/166

    摘要： Provided is a method for producing a tea extract having enriched aroma by using an inexpensive enzyme without adding any chemically synthesized aroma components. A method for producing a tea extract which comprises performing a treatment with a polysaccharide-degrading enzyme simultaneously with and/or after the extraction of a tea extract from a starting tea material, wherein, in the treatment with the polysaccharide-degrading enzyme, the pH of the tea extract is 3-7 and the treatment time is 3-48 hours.

    摘要翻译： 本发明提供一种不添加任何化学合成香气成分的廉价酶制造具有浓香味的茶提取物的方法。 一种茶提取物的制造方法，其特征在于，在从起始茶材提取茶提取物的同时和/或之后，用多糖分解酶进行处理，其中，在所述多糖分解酶的处理中， 的茶提取物为3-7，处理时间为3-48小时。

    Packaged beverages
    17.
    发明授权
    Packaged beverages 有权
    包装饮料

    公开(公告)号：US07968139B2

    公开(公告)日：2011-06-28

    申请号：US10416924

    申请日：2001-11-16

    申请人： Setsujiro Inaoka ,  Masaki Iwasaki ,  Susumu Ohishi ,  Yoshikazu Ogura

    发明人： Setsujiro Inaoka ,  Masaki Iwasaki ,  Susumu Ohishi ,  Yoshikazu Ogura

    IPC分类号： A23F3/00

    CPC分类号： A23L2/52 ,  A23F3/163 ,  A23L33/105

    摘要： Provided is a packaged beverage, which comprises, in the dissolved form, catechins composed of the following non-polymer component (A) and another non-polymer component (B): (A) non-epi-catechins, (b) epi-catechins, and has, per 500 mL of the packaged beverage, said components in amounts satisfying the following equations: (A)+(B)=460 to 2500 mg  (i) (A)=160 to 2250 mg  (ii) (A)/(B)=0.54 to 9.0.  (iii) The packaged beverages of the present invention are excellent in stability of color tone and transparent appearance even after long-term storage, have smooth feeling in the throat upon drinking, and have good palatability; and in addition, have PPAR-dependent gene transcription activating effects which are safe and effective for prevention and alleviation of obesity.

    摘要翻译： 提供了一种包装饮料，其以溶解的形式包含由以下非聚合物组分（A）和另一种非聚合物组分（B）组成的儿茶素：（A）非外消旋子，（b） （A）+（B）= 460〜2500mg（i）（A）= 160〜2250mg（ⅱ）（A）（A） ）/（B）= 0.54〜9.0。 （iii）本发明的包装饮料即使在长期保存后也具有优异的色调稳定性和透明外观，在饮酒时喉咙感觉平滑，具有良好的适口性; 此外，具有PPAR依赖性基因转录激活作用，对于预防和减轻肥胖是安全有效的。

    TASTE-IMPROVING AGENTS AND TEA DRINKS CONTAINING THEREOF
    18.
    发明申请
    TASTE-IMPROVING AGENTS AND TEA DRINKS CONTAINING THEREOF 有权
    改良剂及其包含的茶饮料

    公开(公告)号：US20110104358A1

    公开(公告)日：2011-05-05

    申请号：US12933052

    申请日：2009-03-17

    申请人： Hiroki Furuta ,  Hideki Maki

    发明人： Hiroki Furuta ,  Hideki Maki

    IPC分类号： A23F3/00 ,  A23L1/22 ,  A23F3/18

    CPC分类号： A23F3/163 ,  A23F3/14 ,  A23F3/40

    摘要： The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 μg/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 μm (preferably 1-50 μm, more preferably 1-20 μm), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.

    摘要翻译： 本发明提供一种用于改善茶饮料味道的药剂，其包含至少一种甘油糖脂，优选单半乳糖基二酰基甘油或双半乳糖基二酰基甘油作为活性成分。 本发明的药剂用于增强口感，掩盖涩味，并防止沉淀。 本发明的药剂尤其适用于改善含有茶叶的茶饮料。 本发明还提供一种含有研磨茶叶和至少1.0μg/ ml甘油糖脂并且在680nm具有0.25或更低的吸光度的茶饮料和含有甘油糖脂的茶饮料的方法，该方法包括将茶叶研磨成 平均粒径为1-100μm（优选为1-50μm，更优选为1-20μm），并将所得研磨的茶叶与中性（pH 5-7，优选5.5-7，特别优选6-7）的水 将甘油糖脂洗脱到水中。

    Preparation process of green tea extract
    19.
    发明授权
    Preparation process of green tea extract 有权
    绿茶提取物的制备工艺

    公开(公告)号：US07910147B2

    公开(公告)日：2011-03-22

    申请号：US11513304

    申请日：2006-08-31

    申请人： Tomoko Konishi ,  Koichi Funada

    发明人： Tomoko Konishi ,  Koichi Funada

    IPC分类号： A23F3/00

    CPC分类号： A23F3/163 ,  A23F3/10 ,  A23F3/12 ,  A23F3/18 ,  A23F3/20

    摘要： An object is to provide a preparation process of a green tea extract having a high non-polymer catechin concentration and tasting good with less bitterness and less astringency. The present invention relates to a preparation process of a green tea extract, which comprises subjecting an enzyme-inactivated raw tea leaves to CTC processing, drying the tea leaves until the water content thereof becomes 20 wt. % or less, and extracting the tea leaves while setting the weight ratio of an extraction solvent to the tea leaves to be extracted to 30 or less.

    摘要翻译： 本发明提供一种具有高聚合儿茶素浓度高，品尝良好，苦味少，收敛少的绿茶提取物的制备方法。 绿茶提取物的制备方法本发明涉及绿茶提取物的制备方法，其包括使酶灭活的生茶叶进行CTC处理，干燥茶叶直至其含水量为20重量％。 ％以下，提取茶叶，同时将提取溶剂与要提取的茶叶的重量比设定为30以下。

    Method and system for flash freezing tea-flavored liquid and making tea-based beverages
    20.
    发明申请
    Method and system for flash freezing tea-flavored liquid and making tea-based beverages 审中-公开
    快速冷冻茶味液体和茶基饮料的方法和系统

    公开(公告)号：US20110039009A1

    公开(公告)日：2011-02-17

    申请号：US12806397

    申请日：2010-08-11

    申请人： Curt Jones ,  Robert Lynn

    发明人： Curt Jones ,  Robert Lynn

    IPC分类号： A23F3/00 ,  A23F3/40 ,  A47J31/44 ,  F25C1/00

    CPC分类号： A23F3/26 ,  A23F3/163 ,  F25D3/102

    摘要： An apparatus and method of flash freezing a tea-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a tea beverage base as needed. In particular, a warm or cold tea-based beverage may be easily and affordably created using the frozen beads.

    摘要翻译： 公开了将茶基液体快速冷冻成小珠粒，然后将消费者包装珠粒的装置和方法。 将珠子储存在常规冷冻器中直到需要，然后根据需要重新配制成茶饮料基料。 特别地，使用冷冻珠子可以容易且经济地制造温或冷的茶基饮料。