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公开(公告)号：US5047252A
公开(公告)日：1991-09-10
申请号：US339447
申请日：1989-04-17
CPC分类号： B65D85/812 , A47G19/16 , Y02W30/807
摘要： A beverage infusion device for preparing an individual cup of an infusible beverage such as coffee and tea. The device includes one or more porous pouches containing infusible material permanently or removably secured to a rotatable, hand held shaft, with the pouches extending radially outwardly from the shaft and dimensioned to fit within a conventional beverage cup or mug. In use, the device is inserted in a cup of hot water and the shaft is rotated between the thumb and finger of the user in alternating clockwise and counter-clockwise directions. Upon rotation of the shaft and the pouches secured to the shaft, a centrifugal flow pattern is created in water which enhances the efficiency of extraction of the infusible material. When the pouches are permanently secured to the shaft, the entire device is discarded after use. When the pouches are removably secured to the shaft, the pouches are separated from the shaft after use and discarded, with the shaft portion of the device being reusable.
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公开(公告)号：US5580593A
公开(公告)日：1996-12-03
申请号：US384314
申请日：1995-02-01
申请人： Richard T. Liu , Dean F. Rushmore
发明人： Richard T. Liu , Dean F. Rushmore
摘要： A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the soluble carbohydrate solids. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.
摘要翻译： 用于包封饮料的香气或风味的方法。 水包油乳液由植物油，水性介质和水溶性碳水化合物形成剂形成。 添加足够量的成膜剂，使得乳液的水相含有至少50重量％的可溶性碳水化合物固体。 将水包油乳剂喷射到可溶性饮料粉末上，由此每个液滴的水层迅速干燥以形成胶囊; 可溶性饮料粉末喷雾后的含水量小于5重量％。 在使用中，将可溶性饮料粉末溶解在热水中以释放香气或风味。
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公开(公告)号：USD317972S
公开(公告)日：1991-07-09
申请号：US328354
申请日：1989-03-24
申请人： Richard T. Liu , Alva D. Oren , Dean F. Rushmore
设计人： Richard T. Liu , Alva D. Oren , Dean F. Rushmore
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公开(公告)号：US5130154A
公开(公告)日：1992-07-14
申请号：US838523
申请日：1992-02-19
申请人： Richard T. Liu , John C. Proudley
发明人： Richard T. Liu , John C. Proudley
IPC分类号： A23F3/08
CPC分类号： A23F3/08
摘要： Black tea leaves are oxidized to provide treated leaves from which aqueous tea extracts which have minimal turbidity, particularly when cooled, may be obtained. The oxidation reaction is performed on black tea leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure.
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公开(公告)号：US5139802A
公开(公告)日：1992-08-18
申请号：US855143
申请日：1992-03-20
申请人： Richard T. Liu , John C. Proudley
发明人： Richard T. Liu , John C. Proudley
IPC分类号： A23F3/08
CPC分类号： A23F3/08
摘要： Green and Oolong tea leaves are oxidized to alter the organoleptic and aesthetic characteristics of aqueous extracts obtained therefrom and to provide extracts which have minimal turbidity, particularly when cooled. The oxidation reaction is performed on leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure.
摘要翻译： 绿色和乌龙茶叶被氧化以改变从其获得的含水提取物的感官和美学特征，并提供具有最小浊度的提取物，特别是在冷却时。 在含有水分的叶子上进行氧化反应，其量使得氧化反应发生在茶叶结构内部和内部的局部位置。
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公开(公告)号：US4634598A
公开(公告)日：1987-01-06
申请号：US769852
申请日：1985-08-26
摘要： Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.
摘要翻译： 公开了用于生产含有食品材料的芳香和/或风味原理的调味剂胶囊的方法。 还公开了通过这些方法生产的调味剂胶囊。
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公开(公告)号：US4576826A
公开(公告)日：1986-03-18
申请号：US333172
申请日：1981-12-21
摘要： Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.
摘要翻译： 公开了用于生产含有食品材料的芳香和/或风味原理的调味剂胶囊的方法。 还公开了通过这些方法生产的调味剂胶囊。
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公开(公告)号：US4379172A
公开(公告)日：1983-04-05
申请号：US249701
申请日：1981-04-14
申请人： Richard T. Liu
发明人： Richard T. Liu
摘要： A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.
摘要翻译： 收集挥发性芳族化合物的方法，所述挥发性芳族化合物在润湿和提取新鲜的焙炒和研磨的咖啡豆期间产生的气体夹带，并部分地包含在提取物本身内，然后将收集的挥发性芳族化合物与加工的咖啡提取物和/或可溶性咖啡混合 产生具有改善的风味和香气的速溶咖啡产品。 还公开了通过该方法获得的速溶咖啡产品。
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公开(公告)号：US5250317A
公开(公告)日：1993-10-05
申请号：US906707
申请日：1992-06-30
申请人： Richard T. Liu , John C. Proudley
发明人： Richard T. Liu , John C. Proudley
IPC分类号： A23F3/08
CPC分类号： A23F3/08
摘要： Black tea leaves are oxidized to provide treated leaves from which aqueous tea extracts which have minimal turbidity, particularly when cooled, may be obtained. The oxidation reaction is performed on black tea leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure.
摘要翻译： 红茶叶被氧化以提供经处理的叶子，可以获得具有最小浊度的特别是冷却时的水性茶提取物。 氧化反应在含有水分的红茶叶上进行，使得氧化反应发生在茶叶结构内部和内部的局部位置。
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公开(公告)号：US4606921A
公开(公告)日：1986-08-19
申请号：US360422
申请日：1982-03-22
申请人： Richard T. Liu
发明人： Richard T. Liu
摘要： A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.
摘要翻译： 收集挥发性芳族化合物的方法，所述挥发性芳族化合物在润湿和提取新鲜的焙炒和研磨的咖啡豆期间产生的气体夹带，并部分地包含在提取物本身内，然后将收集的挥发性芳族化合物与加工的咖啡提取物和/或可溶性咖啡混合 产生具有改善的风味和香气的速溶咖啡产品。 还公开了通过该方法获得的速溶咖啡产品。
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