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1.发明授权Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same 失效用于增强天然含有它们的饮料中有益化合物的后处理含量的方法公开(公告)号：US06723368B1
公开(公告)日：2004-04-20
申请号：US10001928
申请日：2001-10-31
申请人： Loretta M. Zapp , Thomas J. Slaga , Jifu Zhao , Mark Lang
发明人： Loretta M. Zapp , Thomas J. Slaga , Jifu Zhao , Mark Lang
IPC分类号： A23F500
摘要： A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
摘要翻译： 一种用于通过在焙烧之前预浸泡基质（例如咖啡豆）然后在用基材首先“预浸渍”的液体处理后对基底进行淬火之后，从含有多酚的加工饮料基材中酿造的饮料增加多酚含量的方法 “。 与相同性质和加工的常规加工饮料基材相比，从处理过的基材生产的饮料显示出显着增加的多酚含量。
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2.发明授权Method for enhancing post-processing content of beneficial compounds in beverages 有权增加饮料中有益化合物的后处理含量的方法公开(公告)号：US07713566B2
公开(公告)日：2010-05-11
申请号：US10962758
申请日：2004-10-12
申请人： Loretta M. Zapp , Thomas J. Slaga , Jifu Zhao , Mark Lange
发明人： Loretta M. Zapp , Thomas J. Slaga , Jifu Zhao , Mark Lange
IPC分类号： A23F5/00
摘要： A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
摘要翻译： 一种用于通过在焙烧之前预浸泡基质（例如咖啡豆）然后在用基材首先“预浸渍”的液体处理后对基底进行淬火之后，从含有多酚的加工饮料基材中酿造的饮料增加多酚含量的方法 当与相同性质和加工的常规加工的饮料基材相比时，从经处理的基材产生的饮料表现出显着增加的多酚含量。
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3.发明申请METHOD FOR ENHANCING POST-PROCESSING CONTENT OF BENEFICIAL COMPOUNDS IN BEVERAGES NATURALLY CONTAINING SAME 有权在含有自身酸度的饮料中增强有益化合物后处理含量的方法公开(公告)号：US20100183790A1
公开(公告)日：2010-07-22
申请号：US12749163
申请日：2010-03-29
申请人： Loretta M. Zapp , Thomas J. Slaga , Jifu Zhao , Mark Lange
发明人： Loretta M. Zapp , Thomas J. Slaga , Jifu Zhao , Mark Lange
IPC分类号： A23F5/06
摘要： A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
摘要翻译： 一种用于通过在焙烧之前预浸泡基质（例如咖啡豆）然后在用基材首先“预浸渍”的液体处理后对基底进行淬火之后，从含有多酚的加工饮料基材中酿造的饮料增加多酚含量的方法 当与相同性质和加工的常规加工的饮料基材相比时，从经处理的基材产生的饮料表现出显着增加的多酚含量。
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公开(公告)号：US06660322B2
公开(公告)日：2003-12-09
申请号：US09993315
申请日：2001-11-14
申请人： Loretta Zapp , Thomas J. Slaga , Jifu Zhao , Mark Lang
发明人： Loretta Zapp , Thomas J. Slaga , Jifu Zhao , Mark Lang
IPC分类号： A23G100
摘要： A new cocoa bean processing technique which, in stark contrast to conventional cocoa processing methods, preserves the beneficial flavanoid compounds of cocoa beans in finished, cocoa bean-based foodstuffs. The present method produces roasted cocoa beans that can be ground and the liquor can be either cooled and allowed to solidify (unsweetened chocolate) or pressed and re-ground to form cocoa powder. The resulting cocoa powder can then be used in a traditional manner to make sweetened chocolate products such as candy and beverages for consumption by humans or animals. The resulting products will be a source of flavanoid compounds, which are known antioxidants.
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5.发明授权Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same 有权用于增强天然含有它们的饮料中有益化合物的后处理含量的方法公开(公告)号：US08357419B2
公开(公告)日：2013-01-22
申请号：US12749163
申请日：2010-03-29
申请人： Loretta Zapp , Thomas J. Slaga , Jifu Zhao , Mark Lange
发明人： Loretta Zapp , Thomas J. Slaga , Jifu Zhao , Mark Lange
IPC分类号： A23F5/00
摘要： A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
摘要翻译： 一种用于通过在焙烧之前预浸泡基质（例如咖啡豆）然后在其中首先预浸渍基质的液体进行处理后淬灭基底从含有多酚的加工饮料基材中酿造的饮料的多酚含量的方法。 与相同性质和加工的常规加工饮料基材相比，从处理过的基材生产的饮料显示出显着增加的多酚含量。
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公开(公告)号：US06811799B2
公开(公告)日：2004-11-02
申请号：US10625500
申请日：2003-07-22
申请人： Jifu Zhao , Thomas J. Slaga
发明人： Jifu Zhao , Thomas J. Slaga
IPC分类号： A23F300
CPC分类号： C12Y110/03001 , A23F3/10
摘要： Fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechines (a group of green tea polyphenols) to theaflavins. Theaflavins are unique black tea polyphenols and a potential anti-sunburn and chemopreventive agents. The oxidation reaction is performed on leaves which contain moisture only in an amount that the oxidation reaction occurs under the conditions of temperature of 20-50° C., air or O2 (0.2 to 2 moles O2/kg dry tea) supply and pH 5.0 to 7.5 at localized sites on and within the tea leaf structure. The moisture is supplied by moistening fresh tea leaves or dry green tea to a limited degree with a proper amount and concentration of monophenol, catechol and polyphenol oxidases, and tyrosinase, or their combinations. Obtained black tea contains much more theaflavins than regular black tea, and is, therefore, a more healthful beverage than that produced through use of conventionally processed black tea.
摘要翻译： 使用酪氨酸酶氧化将新鲜的茶叶或绿茶转化为红茶，其将茶几（一组绿茶多酚）改变为茶黄素。 茶黄素是独特的红茶多酚和潜在的抗晒伤和化学预防剂。 在温度为20-50℃，空气或O2（0.2〜2摩尔O 2 / kg干茶）供给条件下的氧化反应发生量和pH5.0的条件下，对含有水分的叶子进行氧化反应 到茶叶结构内部和内部的局部位置为7.5。 通过用适量和浓度的苯酚，儿茶酚和多酚氧化酶和酪氨酸酶或它们的组合，在有限程度上润湿新鲜茶叶或干绿茶来供应水分。 获得的红茶比常规红茶含有更多的茶黄素，因此比通过使用常规加工的红茶产生的饮料更健康。
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公开(公告)号：US06602527B1
公开(公告)日：2003-08-05
申请号：US09721438
申请日：2000-11-22
申请人： Thomas J. Slaga , Jifu Zhao
发明人： Thomas J. Slaga , Jifu Zhao
IPC分类号： A23F300
CPC分类号： C12Y110/03001 , A23F3/10
摘要： Fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechines (a group of green tea polyphenols) to theaflavins. Theaflavins are unique black tea polyphenols and a potential anti-sunburn and chemopreventive agents. The oxidation reaction is performed on leaves which contain moisture only in an amount that the oxidation reaction occurs under the conditions of temperature of 20-50° C., air or O2 (0.2 to 2 moles O2/kg dry tea) supply and pH 5.0 to 7.5 at localized sites on and within the tea leaf structure. The moisture is supplied by moistening fresh tea leaves or dry green tea to a limited degree with a proper amount and concentration of monophenol, catechol and polyphenol oxidases, and tyrosinase, or their combinations. Obtained black tea contains much more theaflavins than regular black tea, and is, therefore, a more healthful beverage than that produced through use of conventionally processed black tea.
摘要翻译： 使用酪氨酸酶氧化将新鲜的茶叶或绿茶转化为红茶，其将茶几（一组绿茶多酚）改变为茶黄素。 茶黄素是独特的红茶多酚和潜在的抗晒伤和化学预防剂。 在温度为20-50℃，空气或O2（0.2〜2摩尔O 2 / kg干茶）供给条件下的氧化反应发生量和pH5.0的条件下，对含有水分的叶子进行氧化反应 到茶叶结构内部和内部的局部位置为7.5。 通过用适量和浓度的苯酚，儿茶酚和多酚氧化酶和酪氨酸酶或它们的组合，在有限程度上润湿新鲜茶叶或干绿茶来供应水分。 获得的红茶比常规红茶含有更多的茶黄素，因此比通过使用常规加工的红茶产生的饮料更健康。
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8.发明授权Method for promoting extraction of beneficial compounds into beverages naturally containing same, and for extending the duration of freshness of coffee 有权用于促进将有益化合物提取到天然含有它们的饮料中并延长咖啡新鲜度的方法公开(公告)号：US06669979B1
公开(公告)日：2003-12-30
申请号：US09481279
申请日：2000-01-11
申请人： Jifu Zhao , Thomas J. Slaga , Rajesh Agarwal , Brian Slaga
发明人： Jifu Zhao , Thomas J. Slaga , Rajesh Agarwal , Brian Slaga
IPC分类号： A23F500
摘要： A process for increasing the levels of polyphenolic acid release into coffee which is brewed from beans which are bathed in an aqueous sodium bicarbonate solution shortly after roasting. The same process is applied to other polyphenolics containing beverage substrates, including teas. The bathing of beverage substrates (coffee beans and tea leaves, for example) with the aqueous sodium bicarbonate does not adversely change the taste of the produced beverage, and, in fact, in the case of coffee, such process actually extends the apparent freshness of coffee by inhibiting in the condensation of tannins in the coffee brew, thereby providing, not only the health benefits of the elevated levels of polyphenols, but a means to extend the freshness of the brewed beverage.
摘要翻译： 一种将多酚酸释放到咖啡中的方法，该咖啡从焙烧后不久浸泡在碳酸氢钠水溶液中的豆制成。 相同的方法应用于含有饮料底物的其它多酚，包括茶。 用碳酸氢钠水溶液洗涤饮料底物（例如咖啡豆和茶叶）不会不利地改变所生产的饮料的味道，事实上，在咖啡的情况下，这种方法实际上延长了 咖啡通过抑制咖啡酿造中的单宁酸的冷凝，从而不仅提供了多酚的高水平的健康益处，而且提供了延长酿造的饮料的新鲜度的手段。
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9.发明申请Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same 有权用于增强天然含有它们的饮料中有益化合物的后处理含量的方法公开(公告)号：US20050153050A1
公开(公告)日：2005-07-14
申请号：US10962758
申请日：2004-10-12
申请人： Loretta Zapp , Thomas Slaga , Jifu Zhao , Mark Lange
发明人： Loretta Zapp , Thomas Slaga , Jifu Zhao , Mark Lange
摘要： A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
摘要翻译： 一种用于通过在焙烧之前预浸泡基质（例如咖啡豆）然后在用基材首先“预浸渍”的液体处理后对基底进行淬火之后，从含有多酚的加工饮料基材中酿造的饮料增加多酚含量的方法 “。 与相同性质和加工的常规加工饮料基材相比，从处理过的基材生产的饮料显示出显着增加的多酚含量。
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10.发明申请公开(公告)号：US20050003067A1
公开(公告)日：2005-01-06
申请号：US10827892
申请日：2004-04-20
申请人： Loretta Zapp , Thomas Slaga , Jifu Zhao , Mark Lange
发明人： Loretta Zapp , Thomas Slaga , Jifu Zhao , Mark Lange
摘要： A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
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