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1. 发明申请

US20120321772A1 COFFEE AROMA-CONTAINING COMPOSITION 审中-公开
标题翻译：咖啡含有组合物
公开(公告)号：US20120321772A1
公开(公告)日：2012-12-20
申请号：US13576552
申请日：2011-01-21
申请人： Masaru Fujiwara , Yoshiko Hino , Mami Mizuta , Tatsuji Onishi
发明人： Masaru Fujiwara , Yoshiko Hino , Mami Mizuta , Tatsuji Onishi
IPC分类号： A23F5/46 , A23F5/48
CPC分类号： A23F5/46 , A23F5/02 , A23F5/486
摘要： The object of the present invention is to provide a coffee aroma-containing composition which can achieve such aromatic and good flavor as one obtained immediately after extraction in industrially produced coffee extracts and coffee beverages.The coffee aroma-containing composition is obtained by addition of a liquid to ethyl isovalerate-containing roasted coffee beans, wet-grinding of them to prepare slurry, and stripping of aroma components from the slurry.
摘要翻译：本发明的目的是提供一种含咖啡香料的组合物，其可以获得在工业上生产的咖啡提取物和咖啡饮料中立即获得的芳香和良好的风味。通过向含有异戊酸乙酯的焙炒咖啡豆中加入液体，将其湿法研磨以制备浆料，以及从浆料中汽提香气成分，得到含咖啡香气的组合物。

2. 发明授权

US07318942B2 Heat sterilized milk-added coffee beverage and method of suppressing precipitates in same 有权
标题翻译：加热灭菌的加奶咖啡饮料及其抑制沉淀物的方法
公开(公告)号：US07318942B2
公开(公告)日：2008-01-15
申请号：US10021434
申请日：2001-12-19
申请人： Yoshiaki Yokoo , Katsushi Shibuya , Yoshiko Hino , Tatsuji Onishi , Katsushi Murakami
发明人： Yoshiaki Yokoo , Katsushi Shibuya , Yoshiko Hino , Tatsuji Onishi , Katsushi Murakami
IPC分类号： A23F5/00
CPC分类号： A23F5/243
摘要： An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.
摘要翻译：一种用于生产通过咖啡和牛奶作为主要原料的热灭菌步骤生产的加奶咖啡饮料的方法中具有增强的风味的加奶咖啡饮料的经济方法。该方法包括向咖啡组分中加入强碱性物质和/或碱性氨基酸，并在将牛奶成分与咖啡成分混合后进行加热杀菌。防止混合乳成分的步骤中的凝结，并且通过使用少量的乳化剂和增稠剂来防止加热灭菌后容易产生的沉淀。

3. 发明授权

US07824724B2 Milk-added coffee beverage with basic amino acids 有权
标题翻译：含有碱性氨基酸的加奶咖啡饮料
公开(公告)号：US07824724B2
公开(公告)日：2010-11-02
申请号：US11984846
申请日：2007-11-21
申请人： Yoshiaki Yokoo , Katsushi Shibuya , Yoshiko Hino , Tatsuji Onishi , Katsushi Murakami
发明人： Yoshiaki Yokoo , Katsushi Shibuya , Yoshiko Hino , Tatsuji Onishi , Katsushi Murakami
IPC分类号： A23F5/00
CPC分类号： A23F5/243
摘要： An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.
摘要翻译：一种用于生产通过咖啡和牛奶作为主要原料的热灭菌步骤生产的加奶咖啡饮料的方法中具有增强的风味的加奶咖啡饮料的经济方法。该方法包括向咖啡组分中加入强碱性物质和/或碱性氨基酸，并在将牛奶成分与咖啡成分混合后进行加热杀菌。防止混合乳成分的步骤中的凝结，并且通过使用少量的乳化剂和增稠剂来防止加热灭菌后容易产生的沉淀。

4. 发明申请

US20080081100A1 Milk-added coffee beverage 有权
标题翻译：加奶咖啡饮料
公开(公告)号：US20080081100A1
公开(公告)日：2008-04-03
申请号：US11984846
申请日：2007-11-21
申请人： Yoshiaki Yokoo , Katsushi Shibuya , Yoshiko Hino , Tatsuji Onishi , Katsushi Murakami
发明人： Yoshiaki Yokoo , Katsushi Shibuya , Yoshiko Hino , Tatsuji Onishi , Katsushi Murakami
IPC分类号： A23F5/00 , A23C9/00
CPC分类号： A23F5/243
摘要： An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.
摘要翻译：一种用于生产通过咖啡和牛奶作为主要原料的热灭菌步骤生产的加奶咖啡饮料的方法中具有增强的风味的加奶咖啡饮料的经济方法。该方法包括向咖啡组分中加入强碱性物质和/或碱性氨基酸，并在将牛奶成分与咖啡成分混合后进行加热杀菌。防止混合乳成分的步骤中的凝结，并且通过使用少量的乳化剂和增稠剂来防止加热灭菌后容易产生的沉淀。

5. 发明授权

US06482456B1 Method for producing low acid beverage 有权
标题翻译：生产低酸饮料的方法
公开(公告)号：US06482456B1
公开(公告)日：2002-11-19
申请号：US09596201
申请日：2000-06-16
申请人： Yoshiaki Yokoo , Shigemi Matsumoto , Yoshiko Hino , Nobuya Matsumoto
发明人： Yoshiaki Yokoo , Shigemi Matsumoto , Yoshiko Hino , Nobuya Matsumoto
IPC分类号： A23B420
CPC分类号： A23L2/44 , A23C9/1542 , A23C9/1544 , A23V2002/00 , A23V2250/511
摘要： A method for producing a low acid beverage in which a deterioration in quality associated with a pH decrease during heat sterilization or long-term storage in a heated condition is eliminated or minimized, and which is characterized by adding at least one of chitosan, chitosan oligosaccharide and glucosamine.
摘要翻译：一种生产低酸饮料的方法，其中消除或最小化在加热灭菌或加热条件下的长期保存中与pH降低相关的质量劣化，其特征在于，将至少一种壳聚糖，壳聚糖寡糖和葡糖胺。

6. 发明授权

US08119182B2 Chocolate drinks and method for their production 有权
标题翻译：巧克力饮料及其生产方法
公开(公告)号：US08119182B2
公开(公告)日：2012-02-21
申请号：US10519538
申请日：2003-06-17
申请人： Yoshiko Hino , Yoshiaki Yokoo , Kenzo Takahashi
发明人： Yoshiko Hino , Yoshiaki Yokoo , Kenzo Takahashi
IPC分类号： A23L2/38
CPC分类号： A23G1/0006 , A23G1/002 , A23G1/56 , A23L2/02 , A23L2/38 , A23L2/70
摘要： The present invention provides a method for producing a chocolate drink having a smooth texture in the mouth without graininess, a refreshing aftertaste and also an excellent and rich flavor.More specifically, the present invention provides a method for producing a chocolate drink, which comprises the step of extracting cacao nibs with water and the step of removing insoluble solids from the extract, wherein the liquid temperature in both steps is set at a temperature higher than the melting point of cacao fat/oil. Thus, the present invention enables the provision of cacao fat/oil-rich chocolate drinks, in which the formation of precipitates is inhibited and no solidification of cacao fat/oil occurs during storage. The chocolate drinks have a smooth texture in the mouth without graininess, a refreshing aftertaste, and also an excellent flavor.
摘要翻译：本发明提供一种生产巧克力饮料的方法，所述巧克力饮料在口中具有光滑的质地，没有颗粒状，回味清爽，味道也很好。更具体地说，本发明提供了一种巧克力饮料的制造方法，其特征在于，包括用水提取可可果肉的步骤，从提取物中除去不溶性固体的步骤，其中两步的液体温度设定为高于可可脂/油的熔点。因此，本发明能够提供可抑制沉淀物形成的可可脂肪/油丰富的巧克力饮料，并且在储存期间不会发生可可脂肪/油的固化。巧克力饮料在口中具有光滑的质感，没有颗粒感，回味清爽，味道也很好。

7. 发明申请

US20060034999A1 Chocolate drink and process for producing the same 有权
标题翻译：巧克力饮料及其制作方法
公开(公告)号：US20060034999A1
公开(公告)日：2006-02-16
申请号：US10519538
申请日：2003-06-17
申请人： Yoshiko Hino , Yoshiaki Yokoo , Kenzo Takahashi
发明人： Yoshiko Hino , Yoshiaki Yokoo , Kenzo Takahashi
IPC分类号： A23G1/00
CPC分类号： A23G1/0006 , A23G1/002 , A23G1/56 , A23L2/02 , A23L2/38 , A23L2/70
摘要： The present invention provides a method for producing a chocolate drink having a smooth texture in the mouth without graininess, a refreshing aftertaste and also an excellent and rich flavor. More specifically, the present invention provides a method for producing a chocolate drink, which comprises the step of extracting cacao nibs with water and the step of removing insoluble solids from the extract, wherein the liquid temperature in both steps is set at a temperature higher than the melting point of cacao fat/oil. Thus, the present invention enables the provision of cacao fat/oil-rich chocolate drinks, in which the formation of precipitates is inhibited and no solidification of cacao fat/oil occurs during storage. The chocolate drinks have a smooth texture in the mouth without graininess, a refreshing aftertaste, and also an excellent flavor.
摘要翻译：本发明提供一种生产巧克力饮料的方法，所述巧克力饮料在口中具有光滑的质地，没有颗粒状，回味清爽，味道也很好。更具体地说，本发明提供了一种巧克力饮料的制造方法，其特征在于，包括用水提取可可果肉的步骤，从提取物中除去不溶性固体的步骤，其中两步的液体温度设定为高于可可脂/油的熔点。因此，本发明能够提供可抑制沉淀物形成的可可脂肪/油丰富的巧克力饮料，并且在储存期间不会发生可可脂肪/油的固化。巧克力饮料在口中具有光滑的质感，没有颗粒感，回味清爽，味道也很好。

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