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    Method for extraction and/or squeezing of edible food and drink
    1.
    发明申请
    Method for extraction and/or squeezing of edible food and drink 有权
    提取和/或挤压食用食品和饮料的方法

    公开(公告)号：US20050008753A1

    公开(公告)日：2005-01-13

    申请号：US10496984

    申请日：2002-11-19

    申请人： Takeshi Honda ,  Takeshi Imazawa ,  Yasushi Kubota ,  Tadashi Nakatsubo

    发明人： Takeshi Honda ,  Takeshi Imazawa ,  Yasushi Kubota ,  Tadashi Nakatsubo

    IPC分类号： A23C9/152 ,  A23F3/16 ,  A23F3/18 ,  A23F5/24 ,  A23F5/26 ,  A23G1/00 ,  A23G1/30 ,  A23L1/221 ,  A23L1/30 ,  A23L2/02 ,  A23L2/04 ,  A23L2/38 ,  C12C1/00

    CPC分类号： A23L2/04 ,  A23F3/18 ,  A23F5/26 ,  A23F5/265 ,  A23F5/267 ,  A23L2/38 ,  A23L27/10 ,  A23L27/11 ,  A23L33/105

    摘要： A food objective for extraction and/or squeezing is charged into a colloid mill or a twin-screw extruder; immediately after and/or while milling, a low-temperature solvent (for example, water or milk of from −3 to 50° C.) is added; and after treating the food using the extruder, grounds are removed to produce an extract and/or a squeezed liquid. After milling objective foods, for example, a single product or a combination of foods such as coffee, green tea, black tea, herb tea, wild grass tea, Chinese medical tea, cocoa, vanilla, fruit, and vegetable, extraction and/or squeezing can be rapidly and extremely efficiently carried out at a low temperature, which is appropriate for the mass and continuous production. Furthermore, in comparison with the conventional employed extraction and/or squeezing methods such as a low-temperature extraction method which leads to deterioration in flavor due to oxidation after milling, etc. and requires a long time, the present invention brings effects extremely advantageous from the viewpoints of enhancement of flavor and economy. For example, in tea based drinks, a useful component suspends, whereby a vivid color tone inherent to each tea is kept over a long time.

    摘要翻译： 将用于萃取和/或挤压的食品物料装入胶体磨或双螺杆挤出机中; 在研磨之后和/或碾磨时，加入低温溶剂（例如，水或牛奶-3至50℃）; 并且在使用挤出机处理食物之后，除去土壤以产生提取物和/或挤压液体。 在研磨客观食物之后，例如，单一产品或咖啡，绿茶，红茶，草本茶，野草，中医茶，可可，香草，水果和蔬菜等食品的组合，提取和/或 可以在适合于质量和连续生产的低温下快速且极其有效地进行挤压。 此外，与常规使用的提取和/或挤压方法相比，例如导致由于碾磨后的氧化导致的风味劣化等而需要较长时间的低温提取方法，本发明带来了非常有益的效果 增强风味和经济性的观点。 例如，在茶基饮料中，有用的成分悬浮，由此可以长时间保持每种茶固有的生动色调。

    PHOTODEGRADATION RESISTANT BEVERAGE
    5.
    发明申请
    PHOTODEGRADATION RESISTANT BEVERAGE 有权
    耐光降解饮料

    公开(公告)号：US20130344218A1

    公开(公告)日：2013-12-26

    申请号：US14004241

    申请日：2012-03-09

    申请人： Ippei Ogawa ,  Takeshi Imazawa ,  Yumiko Yoshimura

    发明人： Ippei Ogawa ,  Takeshi Imazawa ,  Yumiko Yoshimura

    IPC分类号： A23C3/08

    CPC分类号： A23C3/08 ,  A23C11/02 ,  A23C11/04 ,  A23F5/243 ,  A23L2/44 ,  A23L2/52 ,  A23L2/66 ,  B65D85/70 ,  B65D85/80

    摘要： The present invention relates to a beverage having excellent photodegradation resistance. More particularly, the present invention relates to a photodegradation resistant beverage comprising a fat-free milk solid content and fat content, the fat content comprising not less than 70% by mass vegetable fat and oil, and the vegetable fat and oil is selected from the group consisting of coconut oil, sunflower oil and a mixture thereof.

    摘要翻译： 本发明涉及具有优异耐光降解性的饮料。 更具体地说，本发明涉及含有无脂奶固体含量和脂肪含量的耐光降解饮料，脂肪含量不少于植物油脂70％，植物油脂选自 椰子油，向日葵油及其混合物组成的组。