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    Fermented tea beverage and tea beverage
    2.
    发明授权
    Fermented tea beverage and tea beverage 有权
    发酵茶饮料和茶饮料

    公开(公告)号：US08182849B2

    公开(公告)日：2012-05-22

    申请号：US11884273

    申请日：2006-02-22

    申请人： Rieko Endo ,  Po Sheng Wu ,  Satoko Yamahira ,  Masamichi Toba ,  Hiroshi Okamatsu

    发明人： Rieko Endo ,  Po Sheng Wu ,  Satoko Yamahira ,  Masamichi Toba ,  Hiroshi Okamatsu

    IPC分类号： A23F3/10

    CPC分类号： A23F3/10 ,  A23F3/14 ,  A23F3/163

    摘要： The present invention provides a tea-based fermentation beverage comprising a tea-based fermentation liquid with at least one species of lactic acid bacteria selected from the group consisting of Lactobacillus ONRIC b0239 (FERM BP-10064) and Lactobacillus ONRIC b0240 (FERM BP-10065), and a tea beverage comprising at least one species of lactic acid bacteria selected from the group consisting of Lactobacillus ONRIC b0239 (FERM BP-10064) and Lactobacillus ONRIC b0240 (FERM BP-10065).

    摘要翻译： 本发明提供一种茶基发酵饮料，其包含具有至少一种乳酸菌的茶基发酵液，所述乳酸菌选自由Lactobacillus ONRIC b0239（FERM BP-10064）和Lactobacillus ONRIC b0240（FERM BP-10065 ）和包含选自由Lactobacillus ONRIC b0239（FERM BP-10064）和Lactobacillus ONRIC b0240（FERM BP-10065））组成的组中的至少一种乳酸菌的茶饮料。

    Preparation process of green tea extract
    4.
    发明授权
    Preparation process of green tea extract 有权
    绿茶提取物的制备工艺

    公开(公告)号：US07910147B2

    公开(公告)日：2011-03-22

    申请号：US11513304

    申请日：2006-08-31

    申请人： Tomoko Konishi ,  Koichi Funada

    发明人： Tomoko Konishi ,  Koichi Funada

    IPC分类号： A23F3/00

    CPC分类号： A23F3/163 ,  A23F3/10 ,  A23F3/12 ,  A23F3/18 ,  A23F3/20

    摘要： An object is to provide a preparation process of a green tea extract having a high non-polymer catechin concentration and tasting good with less bitterness and less astringency. The present invention relates to a preparation process of a green tea extract, which comprises subjecting an enzyme-inactivated raw tea leaves to CTC processing, drying the tea leaves until the water content thereof becomes 20 wt. % or less, and extracting the tea leaves while setting the weight ratio of an extraction solvent to the tea leaves to be extracted to 30 or less.

    摘要翻译： 本发明提供一种具有高聚合儿茶素浓度高，品尝良好，苦味少，收敛少的绿茶提取物的制备方法。 绿茶提取物的制备方法本发明涉及绿茶提取物的制备方法，其包括使酶灭活的生茶叶进行CTC处理，干燥茶叶直至其含水量为20重量％。 ％以下，提取茶叶，同时将提取溶剂与要提取的茶叶的重量比设定为30以下。

    Black tea manufacture
    6.
    发明授权
    Black tea manufacture 失效
    红茶制造

    公开(公告)号：US06632462B2

    公开(公告)日：2003-10-14

    申请号：US09841823

    申请日：2001-04-25

    申请人： Ruth Louisa Blair ,  Robert Ong'Ondi Mayaka ,  Andrew David Parry ,  Peter Joseph Stabler

    发明人： Ruth Louisa Blair ,  Robert Ong'Ondi Mayaka ,  Andrew David Parry ,  Peter Joseph Stabler

    IPC分类号： A23F300

    CPC分类号： C12Y301/0102 ,  A23F3/08 ,  A23F3/10

    摘要： A process for manufacturing black leaf tea that looks and feels like orthodox processed tea but has the liquor characteristics of a fuller fermented CTC processed tea. The process involves withering a first supply of freshly plucked tea leaves, macerating the withered leaves, allowing the macerated withered leaves to ferment to produce macerated dhool, withering a second supply of freshly plucked tea leaves, mixing the macerated dhool obtained from the first supply of leaves with the withered leaves obtained from the second supply of leaves, rolling the mixture, allowing the rolled mixture to ferment, and drying the fermented mixture to yield black leaf tea.

    摘要翻译： 制造看起来像正统加工茶叶，但具有更丰富的发酵CTC加工茶的酒特性的黑叶茶的方法。 这个过程涉及枯萎新鲜采摘的茶叶的第一次供应，使枯萎的叶子浸软，使枯萎的枯叶发酵，产生枯萎的幼稚园，汲取新鲜采摘的茶叶的第二次供应，将从第一批供应​​的 从第二次供应的叶子中获得枯叶的叶子，滚动混合物，使轧制的混合物发酵，并干燥发酵的混合物以产生黑叶茶。

    Process for preparing fermented tea and composition
    9.
    发明授权
    Process for preparing fermented tea and composition 有权
    发酵茶和组合物的制备方法

    公开(公告)号：US08663720B2

    公开(公告)日：2014-03-04

    申请号：US11084937

    申请日：2005-03-11

    申请人： Hiroyuki Fujita ,  Tomohide Yamagami

    发明人： Hiroyuki Fujita ,  Tomohide Yamagami

    IPC分类号： A23K1/00

    CPC分类号： A23F3/10 ,  A23F3/12 ,  A23L33/105 ,  A23L33/21 ,  A23V2002/00 ,  A23V2250/214 ,  A23V2250/50 ,  A23V2200/326

    摘要： The present invention provides a process for preparing fermented tea, by which fermented tea is prepared over a short period of time, while maintaining the physiological activity thereof, and yield of the extract is improved, and a composition, which has favorable flavor and excellent stability and is useful as a functional food. Specifically, the present invention provides a process for preparing fermented tea comprising the step of fermenting tea leaves in the presence of tea leave stems and a composition containing fermented tea extract and dietary fiber.

    摘要翻译： 本发明提供了一种制备发酵茶的方法，通过该方法在短时间内制备发酵茶，同时保持其生理活性，提高了提取物的产率，并且具有良好的风味和优异的稳定性的组合物 并且作为功能食品是有用的。 具体地说，本发明提供一种制备发酵茶的方法，该方法包括在茶叶茎和含有发酵茶提取物和膳食纤维的组合物的情况下发酵茶叶的步骤。

    Process for producing tea drink and tea drink product
    10.
    发明申请
    Process for producing tea drink and tea drink product 审中-公开
    生产茶饮料和茶饮料的方法

    公开(公告)号：US20050163901A1

    公开(公告)日：2005-07-28

    申请号：US10498824

    申请日：2002-12-25

    申请人： Kazutaka Tsuruhami ,  Shigeharu Mori ,  Kanzo Sakata

    发明人： Kazutaka Tsuruhami ,  Shigeharu Mori ,  Kanzo Sakata

    IPC分类号： A23F3/10 ,  A23F3/16 ,  A23L1/28

    CPC分类号： A23F3/10 ,  A23F3/166

    摘要： There is provided a method of producing a tea beverage having a further reinforced or improved flavor. Further provided is a method of producing a tea beverage having an improved flavor, with good productivity and stable quality. In the process of producing a tea beverage, a diglycosidase derived from a microorganism is allowed to act.

    摘要翻译： 提供了具有进一步增强或改善的风味的茶饮料的制造方法。 本发明提供一种具有改善风味，生产性好，质量稳定的茶饮料的制造方法。 在制造茶饮料的过程中，允许衍生自微生物的二糖苷酶起作用。