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1. 发明申请

US20090191319A1 Method of manufacturing tea drink 有权
标题翻译：制茶方法
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。

2. 发明授权

US08568811B2 Method of manufacturing tea drink 有权
公开(公告)号：US08568811B2
公开(公告)日：2013-10-29
申请号：US12382994
申请日：2009-03-27
申请人： Masami Sasame , Kenji Shimaoka , Yoko Haraguchi , Izumi Kobayashi , Kazuyoshi Nishimura , Hideo Nomura , Ken-ichi Abe , Tetsuya Onuki
发明人： Masami Sasame , Kenji Shimaoka , Yoko Haraguchi , Izumi Kobayashi , 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.

3. 发明授权

US07682643B2 Method for manufacturing containered green tea beverage 有权
标题翻译：加装绿茶饮料的方法
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。

4. 发明申请

US20050186314A1 Method for manufacturing containered green tea beverage 有权
标题翻译：加装绿茶饮料的方法
公开(公告)号：US20050186314A1
公开(公告)日：2005-08-25
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： A23F3/20 , A23C3/00 , A23F3/16 , A23F3/18
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. In addition, fatty acid oxidative decomposition products, which are the causes of degraded odor, can be selectively decreased, while on the other hand, roast aroma components, such as pyrazine, can be left in large amounts.
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。此外，作为气味恶化的原因的脂肪酸氧化分解产物可以选择性地降低，而另一方面，可以大量残留烤香料成分，例如吡嗪。

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