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公开(公告)号：US07682643B2
公开(公告)日：2010-03-23
申请号：US10831316
申请日：2004-04-26
申请人： Masami Sasame , Hitoshi Kinugasa , Kenji Shimaoka , Yoko Haraguchi , Hitoshi Niino , Kazunori Okanoya
发明人： Masami Sasame , Hitoshi Kinugasa , Kenji Shimaoka , Yoko Haraguchi , Hitoshi Niino , Kazunori Okanoya
IPC分类号： A23C3/00
摘要： To provide a new manufacturing method of containered green tea beverage suited for selling hot. A step of eliminating silica was introduced in the manufacturing process, wherein the silica is eliminated after adding silica to a tea extract obtained by extracting green tea leaves to adsorb the sediment component present in tea extract to the silica. By adding silica to the tea extract and bringing them into contact, the proteins and polysaccharides causing secondary sediment can be selectively adsorbed and decreased, allowing the occurrence of sediment to be prevented, even when selling the beverage hot. Furthermore, it allows a large amount of flavor component to be left. Further more, a large amount of catechins can be left in the beverage, allowing the growth of heat-resistant bacteria to be inhibited by the antibacterial action of catechins.
摘要翻译： 提供适合热卖的遏制绿茶饮料的新制造方法。 在制造过程中引入消除二氧化硅的步骤，其中在将茶叶提取物中提取二氧化硅后，通过提取绿茶叶吸附茶提取物中存在的沉淀成分到二氧化硅中，除去二氧化硅。 通过向茶提取物中添加二氧化硅并使其接触，即使在饮料热销时也可以选择性地吸附和降低引起二次沉淀物的蛋白质和多糖，从而允许防止沉淀物的发生。 此外，它允许留下大量的风味成分。 此外，大量的儿茶素可以留在饮料中，允许耐受细菌的生长被儿茶素的抗菌作用所抑制。
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公开(公告)号：US06797305B2
公开(公告)日：2004-09-28
申请号：US10368641
申请日：2003-02-20
申请人： Hitoshi Niino , Hitoshi Kinugasa , Masami Sasame , Kazunori Okanoya , Shuhei Kuribayashi , Kenji Shimaoka , Yoko Ueno
发明人： Hitoshi Niino , Hitoshi Kinugasa , Masami Sasame , Kazunori Okanoya , Shuhei Kuribayashi , Kenji Shimaoka , Yoko Ueno
IPC分类号： A23F316
摘要： Providing a manufacturing process of tea beverages that the secondary sediment does not occur even during the long-term storage. In the manufacturing process, determining the strictinin content in a tea extract or formulation of before-heat-sterilization, to manage to manufacture the strictinin content to be at or below the predetermined level. Since the strictinin in the tea extract or formulation decomposed to ellagic acid which is a cause substance of the secondary sediment after heat-sterilization, the occurrence of secondary sediment can be prevented previously by managing the manufacturing process to control the strictinin content in the tea extract or formulation of before-heat-sterilization.
摘要翻译： 提供茶饮料的制造方法，即使在长期保存期间也不会发生二次沉淀。在制造过程中，确定茶提取物或加热灭菌制剂中的严格蛋白含量，以制造严格的蛋白质 内容处于或低于预定水平。 由于茶提取物或制剂中的严格蛋白质分解为加热灭菌后的二次沉淀物的原料的鞣花酸，因此可以通过管理制备方法来控制二次沉淀物的发生，从而控制茶提取物中的严格蛋白含量 或加热灭菌的配方。
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公开(公告)号：US06387428B1
公开(公告)日：2002-05-14
申请号：US09638020
申请日：2000-08-14
申请人： Hitoshi Kinugasa , Masami Sasame , Nobuo Matsumoto , Kenji Shimaoka , Yoko Ueno , Hitoshi Niino , Kazunori Okanoya , Izumi Kobayashi
发明人： Hitoshi Kinugasa , Masami Sasame , Nobuo Matsumoto , Kenji Shimaoka , Yoko Ueno , Hitoshi Niino , Kazunori Okanoya , Izumi Kobayashi
IPC分类号： A23F300
摘要： In order to produce green tea beverages which have a good flavor and a good balance of the fragrant components and do not form unpleasant precipitates, such green tea beverage are produced by a method including an extracting step consisting of two extraction steps, a first step in which green tea leaves are extracted at an applied pressure to obtain a pressure extract (step 1) and a second step in which green tea leaves are extracted under atmospheric pressure, followed by microfiltration to obtain an atmospheric extract (step 2), and a mixing step in which the pressure extract and the atmospheric extract obtained in the respective step are mixed at a mixing ratio determined on the basis of the weight of the raw tea leaves (step 3). This method can provide the production of drinks which have a good flavor and a good balance of the fragrant components and in addition, do not result in formation of deposits, and are suitable for beverages, in particular, for packing into PET bottles by mixing, at a predetermined ratio, the pressure extract from step 1, which is rich in suitable fragrance but short in astringency and tastiness, and the atmospheric extract from step 2, which is intense in astringency and tastiness and provided with a good color tone.
摘要翻译： 为了生产具有良好风味和良好的香味成分平衡的绿茶饮料，不会形成令人不愉快的沉淀物，这种绿茶饮料通过包括由两个提取步骤组成的提取步骤的方法制备，第一步是 在施加压力下提取绿茶叶以获得压力提取物（步骤1），在大气压下提取绿茶叶，然后微滤以获得大气提取物（步骤2），并进行混合 将以各生产茶叶的重量为基准的混合比混合各步骤中获得的压力提取物和大气提取物的步骤（步骤3）。 该方法可以提供具有良好的香味和良好的香味成分平衡的饮料的生产，并且不会导致沉积物的形成，并且适用于饮料，特别是通过混合包装到PET瓶中， 来自步骤1的压力提取物，其富含合适的香味，但是涩味和口味短，以及步骤2的大气提取物，其涩味和味道强烈并具有良好的色调。
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公开(公告)号：US5922380A
公开(公告)日：1999-07-13
申请号：US986357
申请日：1997-12-08
申请人： Takanobu Takihara , Hitoshi Kinugasa , Hitoshi Niino , Yuko Sagesaka , Toshio Kawasaki , Nobuo Matsumoto , Kenji Shimaoka , Masami Sasame , Takashi Yamamoto
发明人： Takanobu Takihara , Hitoshi Kinugasa , Hitoshi Niino , Yuko Sagesaka , Toshio Kawasaki , Nobuo Matsumoto , Kenji Shimaoka , Masami Sasame , Takashi Yamamoto
摘要： Tea leaves are extracted in warm or hot water, and the obtained extract is contacted with a cation exchange resin ionically bonded to potassium ion. The potassium ion is ionically bonded to the cation exchange resin in advance. Divalent ions in the tea beverage are replaced with the potassium ions from the cation exchange resin. The electrical conductivity of the extract is controlled in this whole process. The natural flavor and quality of the tea are thereby maintained more certainly, since metal ions that cause muddiness or precipitation are effectively removed.
摘要翻译： 茶叶在温水或热水中提取，所得提取物与离子键合到钾离子的阳离子交换树脂接触。 钾离子预先与阳离子交换树脂离子键合。 茶饮料中的二价离子被来自阳离子交换树脂的钾离子代替。 在整个过程中控制提取物的电导率。 因此，由于有效地去除引起泥泞或沉淀的金属离子，因此更确定地保持茶的天然风味和质量。
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公开(公告)号：US20050186314A1
公开(公告)日：2005-08-25
申请号：US10831316
申请日：2004-04-26
申请人： Masami Sasame , Hitoshi Kinugasa , Kenji Shimaoka , Yoko Haraguchi , Hitoshi Niino , Kazunori Okanoya
发明人： Masami Sasame , Hitoshi Kinugasa , Kenji Shimaoka , Yoko Haraguchi , Hitoshi Niino , Kazunori Okanoya
摘要： To provide a new manufacturing method of containered green tea beverage suited for selling hot. A step of eliminating silica was introduced in the manufacturing process, wherein the silica is eliminated after adding silica to a tea extract obtained by extracting green tea leaves to adsorb the sediment component present in tea extract to the silica. By adding silica to the tea extract and bringing them into contact, the proteins and polysaccharides causing secondary sediment can be selectively adsorbed and decreased, allowing the occurrence of sediment to be prevented, even when selling the beverage hot. Furthermore, it allows a large amount of flavor component to be left. Further more, a large amount of catechins can be left in the beverage, allowing the growth of heat-resistant bacteria to be inhibited by the antibacterial action of catechins. In addition, fatty acid oxidative decomposition products, which are the causes of degraded odor, can be selectively decreased, while on the other hand, roast aroma components, such as pyrazine, can be left in large amounts.
摘要翻译： 提供适合热卖的遏制绿茶饮料的新制造方法。 在制造过程中引入消除二氧化硅的步骤，其中在将茶叶提取物中提取二氧化硅后，通过提取绿茶叶吸附茶提取物中存在的沉淀成分到二氧化硅中，除去二氧化硅。 通过向茶提取物中添加二氧化硅并使其接触，即使在饮料热销时也可以选择性地吸附和降低引起二次沉淀物的蛋白质和多糖，从而允许防止沉淀物的发生。 此外，它允许留下大量的风味成分。 此外，大量的儿茶素可以留在饮料中，允许耐受细菌的生长被儿茶素的抗菌作用所抑制。 此外，作为气味恶化的原因的脂肪酸氧化分解产物可以选择性地降低，而另一方面，可以大量残留烤香料成分，例如吡嗪。
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