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1. 发明申请

US20100233348A1 FOOD OR DRINK AND METHOD OF PRODUCTION THEREOF 有权
标题翻译：食品或饮料及其生产方法
公开(公告)号：US20100233348A1
公开(公告)日：2010-09-16
申请号：US12161757
申请日：2007-01-23
申请人： Tokutomi Watanabe , Shun Kamogawa , Koichiro Hidaka
发明人： Tokutomi Watanabe , Shun Kamogawa , Koichiro Hidaka
IPC分类号： A23L1/222
CPC分类号： A23F3/06 , A23F3/12 , A23F3/18 , A23L2/02 , A23L2/39 , A23L5/00 , A23L7/00 , A23L11/05 , A23L17/60 , A23L19/09 , A23L21/00 , A23L25/30 , A23L29/30 , A23L31/00 , A23L33/105 , C11B9/02 , C12G3/06
摘要： The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).
摘要翻译：本发明提供一种生产含有一种或多种通过使用水果，蔬菜，豆类，坚果，蘑菇，藻类从原料提取的成分的食品或饮料的方法，（e）或茶作为原料，包括以下步骤：冷冻原料; 在受控温度下研磨冷冻物质; 并将基础物质浸渍在溶剂中，从而提取原料的一种或多种成分。优选将研磨工序中的温度控制在不高于可从原料中提取的香气成分，着色剂或精油的脆性温度以上的水平。根据本发明的制造方法，所得到的食品或饮料可以充分地包含水果或蔬菜中所含的所需成分。

2. 发明授权

US08993024B2 Food or drink and method of production thereof 有权
标题翻译：食品或饮料及其生产方法
公开(公告)号：US08993024B2
公开(公告)日：2015-03-31
申请号：US12161757
申请日：2007-01-23
申请人： Tokutomi Watanabe , Shun Kamogawa , Koichiro Hidaka
发明人： Tokutomi Watanabe , Shun Kamogawa , Koichiro Hidaka
IPC分类号： A23L1/28 , A23F3/06 , A23F3/12 , A23F3/18 , A23L1/20 , A23L1/212 , A23L1/30 , A23L1/337 , A23L1/36 , A23L2/02 , A23L2/39 , C11B9/02 , C12G3/06
CPC分类号： A23F3/06 , A23F3/12 , A23F3/18 , A23L2/02 , A23L2/39 , A23L5/00 , A23L7/00 , A23L11/05 , A23L17/60 , A23L19/09 , A23L21/00 , A23L25/30 , A23L29/30 , A23L31/00 , A23L33/105 , C11B9/02 , C12G3/06
摘要： The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).
摘要翻译：本发明提供一种生产含有一种或多种通过使用水果，蔬菜，豆类，坚果，蘑菇，藻类从原料提取的成分的食品或饮料的方法，（e）或茶作为原料，包括以下步骤：冷冻原料; 在受控温度下研磨冷冻物质; 并将基础物质浸渍在溶剂中，从而提取原料的一种或多种成分。优选将研磨工序中的温度控制在不高于可从原料中提取的香气成分，着色剂或精油的脆性温度以上的水平。根据本发明的制造方法，所得到的食品或饮料可以充分地包含水果或蔬菜中所含的所需成分。

3. 发明授权

US08163319B2 Method of production of an alcohol-dipped food or drink 有权
标题翻译：酒精浸泡食品或饮料的生产方法
公开(公告)号：US08163319B2
公开(公告)日：2012-04-24
申请号：US11658091
申请日：2005-07-22
申请人： Takayuki Taniguchi , Tokutomi Watanabe , Hiroyuki Fujiwara , Mika Terada
发明人： Takayuki Taniguchi , Tokutomi Watanabe , Hiroyuki Fujiwara , Mika Terada
IPC分类号： A23L1/302
CPC分类号： C12G3/06 , A23L2/02 , A23L2/52 , A23L19/09
摘要： The present invention provides a method of producing an alcohol-dipped material or a food or drink using the same which includes the following steps: (a) freezing one or more fruits and/or vegetables employed as a raw material; (b) micro grinding the frozen matter; and (c) dipping the micro ground matter in an alcohol having a concentration at which one or more components of the raw material can be extracted (preferably a 15% to 100% alcohol). The alcohol-dipped material thus obtained can be suitably usable as a starting alcohol drink for producing a low-alcohol drink. According to the method of the invention, the alcohol-dipped material or the food or the drink thus obtained can contain a sufficient amount of an efficacious and effective component contained in the vegetable(s) and/or fruit(s), for example, vitamin P.
摘要翻译：本发明提供一种使用该醇浸渍材料或食品或饮料的方法，该方法包括以下步骤：（a）冷冻一种或多种用作原料的水果和/或蔬菜; （b）微细研磨冷冻物质; 和（c）将微细物质浸入可以提取原料的一种或多种组分的浓度的醇（优选15％至100％的醇）中。由此得到的酒精浸渍材料可以适当地用作生产低酒精饮料的起始酒精饮料。根据本发明的方法，由此获得的酒精浸渍材料或食品或饮料可以含有足够量的有效和有效成分的植物和/或水果，例如，维生素P.

4. 发明申请

US20060051483A1 Foam-holding agent and utilization thereof 审中-公开
标题翻译：泡沫保持剂及其利用
公开(公告)号：US20060051483A1
公开(公告)日：2006-03-09
申请号：US10518356
申请日：2003-06-17
申请人： Tokutomi Watanabe , Hiromi Daido , Akira Yoshihiro
发明人： Tokutomi Watanabe , Hiromi Daido , Akira Yoshihiro
IPC分类号： A23L1/00
CPC分类号： A23L2/06 , A23L2/40 , A23L2/52 , A23L2/54 , A23L33/105 , A23P30/40 , A23V2002/00 , A23V2200/226 , A23V2250/214
摘要： The present invention provides a foam-holding agent which has a sufficient foam-holding property and is satisfactory with regard to safety, taste, aroma and other properties required for foods, as well as providing effervescent drinks or forming beverage comprising the foam-holding agent. More specifically, the present invention is directed to a foam-holding agent for effervescent drinks or forming beverage, which comprises a tea leaf extract obtained by preparing tea in a standard manner from leaves of black tea, green tea, oolong tea, Gynostemma pentaphyllum tea, Mate tea, Pu-erh tea, barley tea, Coix lacryma-jobi var. ma-yuen tea, brown rice tea, Houttuynia cordata tea or other tea leaves, and then extracting catechin-rich components using a solvent such as water and/or ethanol. The present invention is also directed to effervescent drinks or forming beverage characterized by comprising the above foam-holding agent, which have excellent foam-producing and foam-holding properties and also provide dense and smooth-textured foam.
摘要翻译：本发明提供一种泡沫保持剂，其具有足够的泡沫保持性，并且对于食品所需的安全性，味道，香气和其它性质以及提供泡腾饮料或包含泡沫保持剂的成型饮料而言是令人满意的。更具体地说，本发明涉及一种泡腾饮料或成型饮料的泡沫保持剂，其包含通过从红茶，绿茶，乌龙茶，绞股蓝五叶茶叶中以标准方式制备茶获得的茶叶提取物，伴侣茶，普洱茶，大麦茶，ix ix ma i i。马云茶，糙米茶，鱼腥草茶或其他茶叶，然后使用溶剂如水和/或乙醇萃取富含儿茶素的组分。本发明还涉及泡腾饮料或成型饮料，其特征在于包含上述泡沫保持剂，其具有优异的泡沫产生和泡沫保持性能，并且还提供致密和光滑纹理的泡沫。

5. 发明申请

US20090087526A1 Alcohol-dipped material, food or drink using the same and method of production thereof 有权
标题翻译：酒精浸渍材料，食品或饮料使用它们及其生产方法
公开(公告)号：US20090087526A1
公开(公告)日：2009-04-02
申请号：US11658091
申请日：2005-07-22
申请人： Takayuki Taniguchi , Tokutomi Watanabe , Hiroyuki Fujiwara , Mika Terada
发明人： Takayuki Taniguchi , Tokutomi Watanabe , Hiroyuki Fujiwara , Mika Terada
IPC分类号： C12G3/00 , C11B5/00 , A23L1/302 , C12G3/14
CPC分类号： C12G3/06 , A23L2/02 , A23L2/52 , A23L19/09
摘要： The present invention provides a method of producing an alcohol-dipped material or a food or drink using the same which comprises the following steps: (a) freezing one or more fruits and/or vegetables employed as a raw material; (b) micro grinding the frozen matter; and (c) dipping the micro ground matter in an alcohol having a concentration at which one or more components of the raw material can be extracted (preferably a 15% to 100% alcohol). The alcohol-dipped material thus obtained can be suitably usable as a starting alcohol drink for producing a low-alcohol drink. According to the method of the invention, the alcohol-dipped material or the food or the drink thus obtained can contain a sufficient amount of an efficacious and effective component contained in the vegetable(s) and/or fruit(s), for example, vitamin P.
摘要翻译：本发明提供一种使用该醇浸渍材料或食品或饮料的方法，该方法包括以下步骤：（a）冷冻一种或多种用作原料的水果和/或蔬菜; （b）微细研磨冷冻物质; 和（c）将微细物质浸入可以提取原料的一种或多种组分的浓度的醇（优选15％至100％的醇）中。由此得到的酒精浸渍材料可以适当地用作生产低酒精饮料的起始酒精饮料。根据本发明的方法，由此获得的酒精浸渍材料或食品或饮料可以含有足够量的有效和有效成分的植物和/或水果，例如，维生素P.

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