公开(公告)号：US20130156930A1

公开(公告)日：2013-06-20

申请号：US13818612

申请日：2010-08-31

申请人： Masami Sasame ,  Kenji Shimaoka ,  Junko Iida ,  Kazunobu Tsuru

发明人： Masami Sasame ,  Kenji Shimaoka ,  Junko Iida ,  Kazunobu Tsuru

IPC分类号： A23F3/16

CPC分类号： A23F3/163

摘要： The present invention provides a green tea beverage packed in a container that has strong fire odor (savory flavor) and flavor sustention, and has less coarse taste, has transparency, and allows delicious drinking even in a cold state.The green tea beverage packed in a container of the present invention has a sugar concentration, which is a sum of the reducing sugar concentration and a non-reducing sugar concentration, being 50 ppm to 250 ppm, a ratio of the non-reducing sugar concentration to the reducing sugar concentration (non-reducing sugar/reducing sugar) being 8 to 24, and a particle size of cumulative 90% by mass of particles (D90) being 3500 μm or more.

摘要翻译： 本发明提供一种装在容器内的绿茶饮料，其具有强烈的火焰味（咸味）和风味保持性，并且具有较少的粗味，具有透明性，并且即使在寒冷状态下也可以进行美味饮用。 填充在本发明的容器中的绿茶饮料的糖浓度为还原糖浓度和非还原糖浓度的总和，为50ppm〜250ppm，非还原糖浓度 与还原糖浓度（非还原糖/还原糖）的比例为8〜24，粒子的累积粒径（D90）为3500μm以上。

公开(公告)号：US20130156929A1

公开(公告)日：2013-06-20

申请号：US13818566

申请日：2010-08-31

申请人： Masami Sasame ,  Kenji Shimaoka ,  Junko Iida ,  Kazunobu Tsuru

发明人： Masami Sasame ,  Kenji Shimaoka ,  Junko Iida ,  Kazunobu Tsuru

IPC分类号： A23F3/16

CPC分类号： A23F3/163

摘要： The present invention provides a new green tea beverage packed in a container that has a good balance of taste and odor, and has refreshing aftertaste with nutritious taste, and has odor note and nutritious taste even in a cold state.The green tea beverage packed in a container of the present invention has a sugar concentration, which is the sum of a reducing sugar concentration and a non-reducing sugar concentration, being 75 ppm to 250 ppm, a ratio of the non-reducing sugar concentration relatively to the reducing sugar concentration (non-reducing sugar/reducing sugar) being 2.0 to 8.0, and a particle size of the cumulative 90% by mass (D90) being 2500 μm or more.

摘要翻译： 本发明提供了一种新颖的绿茶饮料，其包装在容器中具有良好的味道和味道的平衡，并且具有令人回味的营养滋味，并且即使在寒冷状态下也具有气味和营养味。 填充在本发明的容器中的绿茶饮料具有作为还原糖浓度和非还原糖浓度之和的糖浓度为75ppm〜250ppm，非还原糖浓度 相对于还原糖浓度（非还原糖/还原糖）为2.0〜8.0，累积90质量％（D90）的粒径为2500μm以上。

公开(公告)号：US20120058242A1

公开(公告)日：2012-03-08

申请号：US13203465

申请日：2010-02-25

申请人： Masami Sasame ,  Keisuke Numata ,  Fuyuki Fujihara ,  Kazunobu Tsuru

发明人： Masami Sasame ,  Keisuke Numata ,  Fuyuki Fujihara ,  Kazunobu Tsuru

IPC分类号： A23F3/00

CPC分类号： A23F3/163

摘要： Disclosed is a green tea beverage packed in a container which has a strong fire odor (savory odor), yet gives a refreshing aftertaste and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a container characterized in that the saccharide concentration thereof, which is the sum of the monosaccharide concentration and the disaccharide concentration, is 100 to 300 ppm and the ratio of the disaccharide concentration to the monosaccharide concentration (disaccharides/monosaccharides) is 10 to 28. It is preferred that the ratio of catechins with electron localization to said saccharide concentration (catechins with electron localization/saccharides) is 1.0 to 2.5.

摘要翻译： 公开了一种包装在容器中的绿茶饮料，其具有强烈的火焰气味（咸味），并且具有清爽的余味，即使在寒冷的状态下也可以喝醉。 具体公开了一种装在容器中的绿茶饮料，其特征在于，作为单糖浓度和二糖浓度之和的糖浓度为100〜300ppm，二糖浓度与单糖浓度的比例（二糖类 /单糖）为10〜28。优选儿茶素与电子定位与所述糖浓度的比例（具有电子定位/糖的儿茶素类）为1.0〜2.5。

公开(公告)号：US09668495B2

公开(公告)日：2017-06-06

申请号：US13203465

申请日：2010-02-25

申请人： Masami Sasame ,  Keisuke Numata ,  Fuyuki Fujihara ,  Kazunobu Tsuru

发明人： Masami Sasame ,  Keisuke Numata ,  Fuyuki Fujihara ,  Kazunobu Tsuru

IPC分类号： A23F3/16

CPC分类号： A23F3/163

摘要： Disclosed is a green tea beverage packed in a container which has a strong fire odor (savory odor), yet gives a refreshing aftertaste and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a container characterized in that the saccharide concentration thereof, which is the sum of the monosaccharide concentration and the disaccharide concentration, is 100 to 300 ppm and the ratio of the disaccharide concentration to the monosaccharide concentration (disaccharides/monosaccharides) is 10 to 28. It is preferred that the ratio of catechins with electron localization to said saccharide concentration (catechins with electron localization/saccharides) is 1.0 to 2.5.

公开(公告)号：US20120308712A1

公开(公告)日：2012-12-06

申请号：US13575806

申请日：2010-12-22

申请人： Masami Sasame ,  Keisuke Numata ,  Fuyuki Fujihara ,  Kazunobu Tsuru

发明人： Masami Sasame ,  Keisuke Numata ,  Fuyuki Fujihara ,  Kazunobu Tsuru

IPC分类号： A23F3/38 ,  A23F3/16

CPC分类号： A23F3/163 ,  A23F3/36

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 sense of being concentrated due to its roasted aroma, and which has an astringent richness, while at the same time being refreshing. 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 100 ppm to 300 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 13.0 to 23.0, and a ratio of ester catechins to sugar concentration (ester catechins/sugars) that falls within the range of 0.4 to 1.1.

摘要翻译： 本发明提供一种包装在容器中的咖啡因减少绿茶饮料，其可以是热的或冷的，并且由于其烘烤的香味而具有浓缩感，并且具有收敛的丰富性，而同时更新 。 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100ppm〜300ppm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13.0〜23.0的范围内，酯儿茶素与糖浓度的比例（酯儿茶素/糖）下降 在0.4到1.1的范围内。

公开(公告)号：US08529977B2

公开(公告)日：2013-09-10

申请号：US13203473

申请日：2010-02-26

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

CPC分类号： A23F3/163

摘要： Disclosed is a novel green tea beverage packed in a container which shows a good aroma release in the mouth and a lingering aftertaste, has a richness and concentration feeling in the flavor, and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a container characterized in that: the concentration of saccharides, i.e., the sum of monosaccharides and disaccharides, is 150-500 ppm; the ratio by concentration of the disaccharides to the monosaccharides (disaccharides/monosaccharides) is 2.0-8.0; the ratio by concentration of electron-localized catechins to the aforesaid saccharides (electron-localized catechins/saccharides) is 1.8-4.0; and the ratio by content of furfural to geraniol (furfural/geraniol) is 0.5-3.0. It is preferred that the ratio by concentration of the aforesaid saccharides to soluble solid matters originating in tea leaves (saccharides/(soluble solid matters originating in tea leaves×100)) is 5.0 to 10.0.

摘要翻译： 公开了一种包装在容器中的新颖的绿茶饮料，其在口中具有良好的香气释放和回味悠长，味道浓郁和浓郁的感觉，即使在寒冷的状态下也可以喝醉。 具体公开了一种装在容器中的绿茶饮料，其特征在于：糖类的浓度，即单糖和二糖的总和​​为150-500ppm; 二糖浓度与单糖（二糖/单糖）的比例为2.0-8.0; 电子局部儿茶素类与上述糖类（电子定位儿茶素/糖类）的浓度比为1.8〜4.0; 糠醛与香叶醇（糠醛/香叶醇）的含量比为0.5-3.0。 优选上述糖类与来自茶叶的可溶性固体成分（糖类（来自茶叶的可溶性固形物×100））的比例为5.0〜10.0。

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。

公开(公告)号：US20090191319A1

公开(公告)日：2009-07-30

申请号：US12382994

申请日：2009-03-27

申请人： Masami Sasame ,  Kenji Shimaoka ,  Yoko Haraguchi ,  Izumi Kobayahsi ,  Kazuyoshi Nishimura ,  Hideo Nomura ,  Ken-ichi Abe ,  Tetsuya Onuki

发明人： Masami Sasame ,  Kenji Shimaoka ,  Yoko Haraguchi ,  Izumi Kobayahsi ,  Kazuyoshi Nishimura ,  Hideo Nomura ,  Ken-ichi Abe ,  Tetsuya Onuki

IPC分类号： A23F3/16

CPC分类号： A23F3/163 ,  A23F3/18

摘要： This invention is related to a method of manufacturing a tea drink, which comprises the steps of subjecting tea leaves to extraction to obtain an tea extract and adjusting the pH of the tea extract to the range of 5.0-6.0, mixing nitrogen into the tea extract while applying a negative pressure of 0.01 MPa or more, stabilizing the tea extract in succession to the step of applying a negative pressure by maintaining the tea extract under a pressure of not higher than atmospheric pressure for a period of 30 seconds to 20 minutes, and adjusting the pH of the tea extract to the range of 5.5-6.5 during or subsequent to the step of stabilizing the tea extract.

摘要翻译： 本发明涉及一种茶饮料的制造方法，其特征在于，包括以下步骤：使茶叶提取得到茶提取物，并将茶提取物的pH调节至5.0-6.0的范围，将氮混合到茶提取物 在施加0.01MPa以上的负压的同时，通过将茶提取物在不高于大气压的压力下保持30秒〜20分钟的时间，连续施加负压的步骤使茶提取物稳定，并且 在茶提取物稳定步骤期间或之后，将茶提取物的pH调节至5.5-6.5的范围。

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

CPC分类号： A23F3/163 ,  A23F3/18

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。

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

CPC分类号： A23F3/163 ,  A23F3/18

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。