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公开(公告)号：US11412753B2
公开(公告)日：2022-08-16
申请号：US16665770
申请日：2019-10-28
发明人： Juyeon Seo , Jinoh Chung
摘要： A granular composition containing dietary fibers derived from green tea and a method for preparing the same are provided. The granular composition may be prepared into granules, which has a suitable size and a shape to eat, using dietary fiber-containing processed green tea, an oligosaccharide and a sugar alcohol as raw materials. The granular composition may also be useful in solving the problems such as dust scattering, choking, and the like due to the good flowability of the granules, and manufacturing goods because the granular composition is easy to quantify due to the good filling properties.
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公开(公告)号：US20160345600A1
公开(公告)日：2016-12-01
申请号：US15114019
申请日：2015-02-16
申请人： GIVAUDAN S.A.
发明人： Vivianne MONNIER , Lai Yi CHAN
摘要： A tea-flavoured beverage concentrate, comprising a beverage concentrate base in which tea flavour is provided by the incorporation of tea distillate. Dilution of this composition results in a tea-flavoured beverage that suffers from less of the cloudiness, precipitation or sedimentation that has previously been encountered in preparing tea-flavoured concentrates.
摘要翻译： 一种茶味饮料浓缩物，其包含通过掺入茶馏分提供茶味的饮料浓缩物基料。 这种组合物的稀释导致茶风味饮料在制备茶味浓缩物时已经遇到了较少的混浊，沉淀或沉淀。
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公开(公告)号：US06960362B2
公开(公告)日：2005-11-01
申请号：US10661397
申请日：2003-09-11
申请人： Ying Zheng , Pu-Sheng Cheng , Christian Milo
发明人： Ying Zheng , Pu-Sheng Cheng , Christian Milo
IPC分类号： A23G1/30 , A23F3/42 , A23F5/00 , A23F5/24 , A23F5/26 , A23F5/46 , A23F5/48 , A23F5/50 , A23G1/00 , A23G3/00 , A23G3/48 , A23G9/32 , A23G9/42 , A23L1/22 , A23L1/221 , A23L1/226 , A23L1/227 , A23L1/234 , A23L2/00 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , C11B9/00 , C11B9/02
CPC分类号： A23G3/48 , A23F3/42 , A23F3/426 , A23F5/243 , A23F5/267 , A23F5/486 , A23F5/505 , A23G9/42 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , A23L27/00 , A23L27/10 , A23L27/115 , A23L27/20 , A23L27/21 , A23L27/28 , A23L27/70
摘要： Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.
摘要翻译： 稳定的芳香提供组分，例如巧克力，茶或咖啡香气，其在储存期间稳定以防止其香味所需风味或感官特性的损失或降解。 存在与稳定剂一起提供香味提供成分的量，其有效化学作用与芳香提供组分中的化合物相互作用以（a）提供增加量的所需化合物，其赋予芳香所需的风味或感官特征，或（b） 减少抑制所需风味特征或有助于或产生香味中的不良风味或感官特征的不期望的化合物的量。 稳定剂优选是含有硫或氮的亲核试剂，例如含有或产生亚硫酸盐，硫醇，胺或氨基酸的二氧化硫，亚硫酸盐，化合物或物质，半胱氨酸，gluathione或酶。 稳定的提供香味的组分在至少六个月至一年或更长的时间内保持香味的期望风味和感官特征。
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公开(公告)号：US20050084566A1
公开(公告)日：2005-04-21
申请号：US10482923
申请日：2002-05-30
申请人： Devarayan Bavan
发明人： Devarayan Bavan
摘要： The present invention relates to hot water soluble instant tea and provides a method for preparing an extract, concentrate or powder, which is capable of being reconstituted as a tea beverage, having excellent organoleptic properties and substantially free of undesirable cloudiness and haze, and resembling conventional tea in taste and character.
摘要翻译： 本发明涉及热水溶性速溶茶，并且提供了一种制备能够被重构为茶饮料的提取物，浓缩物或粉末的方法，其具有优异的感官特性并且基本上没有不希望的混浊和雾度，并且类似于常规 茶的味道和品格。
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公开(公告)号：US6090427A
公开(公告)日：2000-07-18
申请号：US157587
申请日：1998-09-21
申请人： Robert Mazurek , Maria Temperini , David Barfuss , Dean Rushmore
发明人： Robert Mazurek , Maria Temperini , David Barfuss , Dean Rushmore
IPC分类号： A23G1/30 , A23F3/42 , A23F5/48 , A23F5/50 , A23G1/00 , A23G1/56 , A23L1/00 , A23L1/221 , C11B9/02 , A23F5/16
CPC分类号： A23G1/56 , A23F3/426 , A23F5/486 , A23F5/505 , A23L27/115
摘要： Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma frost suspended in a stream of nitrogen gas, while minimizing contract of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The aroma particles recovered are suitable for incorporation in various food products where a natural cocoa or chocolate flavor is desired, including soluble cocoa products, cake mixes, confectionery products, and the like.
摘要翻译： 天然可可风味和香气组合物通过使优选来自可可豆的天然芳香气体通过一种或多种冷凝器以除去其中存在的水和基本上所有的乙酸而制备。 然后可以将芳香气体放置在低温收集器中，其中液氮直接喷入香气流中，以迅速冷凝悬浮在氮气流中的芳香霜，同时使收集器壁的冷却气体的收缩最小化 。 芳香霜颗粒在气态氮气中的悬浮液通过管状多孔过滤器以除去收集在管状过滤器外表面上的芳香霜颗粒，氮气通过多孔过滤器并从收集器中排出。 所回收的香味颗粒适合掺入需要天然可可或巧克力香料的各种食品中，包括可溶性可可制品，蛋糕混合物，糖果产品等。
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公开(公告)号：US5523112A
公开(公告)日：1996-06-04
申请号：US327863
申请日：1994-10-24
申请人： Lawrence G. Carns , Takehito Ohashi
发明人： Lawrence G. Carns , Takehito Ohashi
摘要： A process for providing aroma in a container for a product such as instant coffee. Empty, open-topped containers are conveyed one after the other to beneath an aroma spraying station which contains at least one spraying nozzle. Once an open-topped container is positioned substantially beneath a spraying nozzle, the spraying nozzle is activated and aroma is dispensed into the open top of the container while the open-topped container continues to be conveyed. The aroma is dispensed in the form of fine droplets to coat the inner side walls of the open-topped container. The spraying is then discontinued while the open-topped container is still beneath the spraying nozzle. The container may then be transferred to a filling station where product may be filled into the container. In this way, aroma may be incorporated into a product at production rates of 200 to 500 containers per minute.
摘要翻译： 在用于诸如速溶咖啡的产品的容器中提供香气的方法。 空的敞开的容器一个接一个地传送到包含至少一个喷洒喷嘴的香气喷洒台下方。 一旦开顶的容器基本上位于喷嘴下面，则喷射喷嘴被启动，并且将敞开的容器继续输送到容器的敞开的顶部。 香气以细小液滴的形式被分配以涂覆开顶容器的内侧壁。 然后停止喷涂，而开顶的容器仍然在喷嘴下方。 然后可以将容器转移到可以将产品装入容器中的加油站。 以这种方式，香料可以以每分钟200至500个容器的生产速率并入产品中。
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公开(公告)号：US5171595A
公开(公告)日：1992-12-15
申请号：US83914
申请日：1987-08-06
申请人： Sheng-Hsuing Hsu , Scott Westfall
发明人： Sheng-Hsuing Hsu , Scott Westfall
摘要： An antifoam for incorporation with a vegetable extract is prepared by reacting a vegetable oil with calcium and magnesium cations which may be derived from ash of a vegetable material in an aqueous alkaline environment. The antifoam may be itself incorporated with a vegetable extract or may be mixed with a carrier oil and incorporated with liquid or dry vegetable extracts to form a vegetable extract composition of the present invention. Particularly useful in practicing the invention are extract, oil and ash derived from tea and coffee. Further advantages, particularly in the case of tea, derive from aromatics which may be incorporated in the carrier oil by contacting the carrier oil with an aqueous tea essence.
摘要翻译： 通过使植物油与钙和镁阳离子反应来制备用于与植物提取物并入的消泡剂，其可以在碱性水溶液环境中衍生自植物材料的灰分。 消泡剂本身可以与植物提取物结合，或者可以与载体油混合，并与液体或干植物提取物混合以形成本发明的植物提取物组合物。 在实施本发明中特别有用的是来自茶和咖啡的提取物，油和灰。 特别是在茶的情况下的其它优点来自芳族化合物，其可以通过使载体油与含水茶精液接触而引入到载体油中。
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公开(公告)号：US4938977A
公开(公告)日：1990-07-03
申请号：US350228
申请日：1989-05-11
申请人： Manfred Gehrig , Adrian Forster
发明人： Manfred Gehrig , Adrian Forster
摘要： By the extraction with CO.sub.2 at 60 to 150 bar and 20.degree. to 70.degree. C., an aroma enriched fraction is taken from the moistened black tea, said fraction being added again to already decaffeinated and dried tea. Decaffeination starts after the aroma fraction has been obtained by pumping carbon dioxide at a pressure of between 150 to 500 bar and a temperature of between 10.degree. to 100.degree. C. through a bulk moistened tea. The solvent charged with caffeine is passed over an adsorber or purified by reduction of density.
摘要翻译： 通过用60至150巴和20至70℃的CO 2萃取，从加湿的红茶中取出富含香气的馏分，再将该馏分加入已经脱咖啡因和干燥的茶中。 通过在150至500巴之间的压力和10至100℃之间的温度下通过散装润湿的茶来抽取二氧化碳，从而获得香气分数之后开始脱咖啡因。 加入咖啡因的溶剂通过吸附器或通过降低密度进行纯化。
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公开(公告)号：US4935256A
公开(公告)日：1990-06-19
申请号：US429666
申请日：1989-10-31
申请人： Chee-Hway Tsai
发明人： Chee-Hway Tsai
CPC分类号： C08B37/0045 , A23F3/163 , A23F3/423 , C07D311/30
摘要： A process for isolating and purifying green tea solids in good yield is described. The process uses food approved solvents and provides flavanols with less green/grassy flavor. A less bitter and less astringent flavanol pectin complex is also prepared using pectins, cellulose, gums or sugars.
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10.发明授权Stable aroma, flavor and aroma and flavor products from aroma- and flavor-bearing substrates 失效来自芳香和含风味底物的香味，风味和芳香和香味产品的稳定性
公开(公告)号：US3997685A
公开(公告)日：1976-12-14
申请号：US330143
申请日：1973-02-06
CPC分类号： A23F5/486 , A23F3/426 , A23L27/115
摘要： Aroma- and flavor-bearing substrates are separated into an aroma concentrate and a flavor concentrate by pulsing or applying in a continuous fashion wet steam to a zone containing the substrate. The substrate-containing zone is held under vacuum pressure and the flavor concentrate is collected in a first trap, while an aroma concentrate is collected in a second trap. In one preferred embodiment, the most volatile flavor and aroma bodies are collected and subsequently dissolved in a solution of solids (e.g., those obtained from further extraction of the substrate) and the solution is then frozen and freeze-dried to yield a highly stable dry aroma and flavor bearing product. In a preferred embodiment, the substrate comprises either coffee or tea.
摘要翻译： 通过以连续的方式将湿蒸汽脉冲或施加到含有底物的区域，将含芳香和含味的底物分离成香味浓缩物和风味浓缩物。 将含底物的区域保持在真空压力下，将风味浓缩物收集在第一捕集器中，同时在第二捕集器中收集香味浓缩物。 在一个优选的实施方案中，收集最具挥发性的香味和香味物质，随后将其溶解在固体溶液（例如从底物进一步提取获得的那些）中，然后将溶液冷冻并冷冻干燥，得到高度稳定的干燥 香气和风味轴承产品。 在优选的实施方案中，底物包括咖啡或茶。
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