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1. 发明申请

US20070092613A1 Method of roasted coffee beans treatment and steam-treated roasted coffee beans 审中-公开
标题翻译：烘焙咖啡豆处理方法和蒸汽处理的咖啡豆
公开(公告)号：US20070092613A1
公开(公告)日：2007-04-26
申请号：US10566896
申请日：2004-07-27
申请人： Koji Nagao , Yoshiaki Yokoo , Kenzo Takahashi
发明人： Koji Nagao , Yoshiaki Yokoo , Kenzo Takahashi
IPC分类号： A23F5/14
CPC分类号： A23F5/10 , A23F5/16
摘要： A method of roasted coffee beans treatment capable of reducing acidity component of the roasted coffee beans, improving the extraction ratio thereof and drawing out superior flavor originating from coffee and steam treated roasted coffee beans using the method. In the method of roasted coffee beans treatment, a steam treatment is effected on the roasted coffee beans by supplying steam thereto under a flowing condition thereof. More particularly, the roasted coffee beans are accommodated in a bean accommodating portion having a steam supply passage and a steam exhaust passage and the steam treatment is effected by flowing the steam from the steam supply passage to the steam exhaust passage such that the steam is exhausted from the steam exhaust passage at an outlet pressure higher than the atmospheric pressure. The steam treated roasted coffee beans have received a steam treatment by supplying steam to the beans under a flowing condition thereof, the resulting roasted coffee beans having an extraction ratio of 35% or more, a sum of an amount of formic acid and an amount of acetic acid relative to the roasted coffee beans being 0.25 weight % or less.
摘要翻译：一种烘焙咖啡豆处理方法，其能够降低焙炒咖啡豆的酸度成分，提高其提取率，并利用该方法从咖啡和蒸汽处理的焙炒咖啡豆中提取出优良的味道。在焙炒咖啡豆处理方法中，通过在其咖啡豆的流动状态下向蒸煮咖啡豆供给蒸汽进行蒸汽处理。更具体地说，将焙炒咖啡豆容纳在具有蒸汽供给通道和蒸气排出通道的豆容纳部分中，并且蒸汽处理是通过将蒸汽从蒸汽供应通道流到蒸汽排气通道来实现的，使得蒸汽被排出在出口压力高于大气压力下从蒸汽排气通道排出。蒸汽处理的焙炒咖啡豆通过在其流动状态下向豆提供蒸汽而进行蒸汽处理，得到的焙炒咖啡豆的提取率为35％以上，甲酸的量与乙酸相对于焙炒咖啡豆为0.25重量％以下。

2. 发明申请

US20100255166A1 METHOD OF ROASTED COFFEE BEANS TREATMENT AND STEAM-TREATED ROASTED COFFEE BEANS 审中-公开
标题翻译：烤咖啡豆处理方法和蒸煮处理过的咖啡豆
公开(公告)号：US20100255166A1
公开(公告)日：2010-10-07
申请号：US12816610
申请日：2010-06-16
申请人： Koji NAGAO , Yoshiaki Yokoo , Kenzo Takahashi
发明人： Koji NAGAO , Yoshiaki Yokoo , Kenzo Takahashi
IPC分类号： A23F5/16 , A23F5/24
CPC分类号： A23F5/10 , A23F5/16
摘要： A method of roasted coffee beans treatment capable of reducing acidity component of the roasted coffee beans, improving the extraction ratio thereof and drawing out superior flavor originating from coffee and steam treated roasted coffee beans using the method.In the method of roasted coffee beans treatment, a steam treatment is effected on the roasted coffee beans by supplying steam thereto under a flowing condition thereof. More particularly, the roasted coffee beans are accommodated in a bean accommodating portion having a steam supply passage and a steam exhaust passage and the steam treatment is effected by flowing the steam from the steam supply passage to the steam exhaust passage such that the steam is exhausted from the steam exhaust passage at an outlet pressure higher than the atmospheric pressure. The steam treated roasted coffee beans have received a steam treatment by supplying steam to the beans under a flowing condition thereof, the resulting roasted coffee beans having an extraction ratio of 35% or more, a sum of an amount of formic acid and an amount of acetic acid relative to the roasted coffee beans being 0.25 weight % or less.
摘要翻译：一种烘焙咖啡豆处理方法，其能够降低焙炒咖啡豆的酸度成分，提高其提取率，并利用该方法从咖啡和蒸汽处理的焙炒咖啡豆中提取出优良的味道。在焙炒咖啡豆处理方法中，通过在其咖啡豆的流动状态下向蒸煮咖啡豆供给蒸汽进行蒸汽处理。更具体地说，将焙炒咖啡豆容纳在具有蒸汽供给通道和蒸气排出通道的豆容纳部分中，并且蒸汽处理是通过将蒸汽从蒸汽供应通道流到蒸汽排气通道来实现的，使得蒸汽被排出在出口压力高于大气压力下从蒸汽排气通道排出。蒸汽处理的焙炒咖啡豆通过在其流动状态下向豆提供蒸汽而进行蒸汽处理，得到的焙炒咖啡豆的提取率为35％以上，甲酸的量与乙酸相对于焙炒咖啡豆为0.25重量％以下。

3. 发明申请

US20060263482A1 Process for producing food or drink from malt root 有权
标题翻译：从麦芽根生产食物或饮料的方法
公开(公告)号：US20060263482A1
公开(公告)日：2006-11-23
申请号：US10552525
申请日：2004-04-09
申请人： Katsu Kondo , Koji Nagao , Yoshiaki Yokoo
发明人： Katsu Kondo , Koji Nagao , Yoshiaki Yokoo
IPC分类号： C12C11/00
CPC分类号： A23L2/52 , A23L7/20 , A23L33/105
摘要： Technology for utilizing, as a raw material for food or beverage products, malt sprouts having been removed as the cause of odd taste, despite containing nitrogen sources and various active substances in high proportion, in the production of beer or whiskey is provided by a process for producing a food or beverage product wherein a malt sprout of controlled particle size are used as a raw material. In partocular, a process for producing a food or beverage from malt sprouts wherein the ratio of particles of less than 150 μm size is 60 wt. % or less. This process for producing a food or beverage products preferably comprises the steps of immersing malt sprouts in a liquid so as to leach malt sprout components with the liquid and, after the leaching, removing the residual malt sprouts.
摘要翻译：作为食品或饮料产品的原料，尽管含有氮源和高比例的各种活性物质，但在啤酒或威士忌的生产中，作为食品或饮料产品的原料的麦芽芽已被除去的技术是通过一种方法用于生产食品或饮料产品，其中使用受控粒度的麦芽芽作为原料。在方格中，从麦芽芽制备食品或饮料的方法，其中小于150μm大小的颗粒的比例为60wt。％或更少。用于生产食品或饮料产品的该方法优选包括以下步骤：将麦芽芽浸入液体中以便与液体一起浸出麦芽芽组分，并且在浸出之后，除去残留的麦芽芽。

4. 发明授权

US09326542B2 Process for producing food and beverage products from malt sprouts 有权
标题翻译：从麦芽芽生产食品和饮料产品的方法
公开(公告)号：US09326542B2
公开(公告)日：2016-05-03
申请号：US10552525
申请日：2004-04-09
申请人： Katsu Kondo , Koji Nagao , Yoshiaki Yokoo
发明人： Katsu Kondo , Koji Nagao , Yoshiaki Yokoo
IPC分类号： C12C11/00 , A23L2/52 , A23L1/185 , A23L1/30
CPC分类号： A23L2/52 , A23L7/20 , A23L33/105
摘要： Technology for utilizing, as a raw material for food or beverage products, malt sprouts having been removed as the cause of odd taste, despite containing nitrogen sources and various active substances in high proportion, in the production of beer or whiskey is provided by a process for producing a food or beverage product wherein a malt sprout of controlled particle size are used as a raw material. In particular, a process for producing a food or beverage from malt sprouts wherein the ratio of particles of less than 150 μm size is 60 wt. % or less. This process for producing a food or beverage products preferably comprises the steps of immersing malt sprouts in a liquid so as to leach malt sprout components with the liquid and, after the leaching, removing the residual malt sprouts.
摘要翻译：作为食品或饮料产品的原料，尽管含有氮源和高比例的各种活性物质，但在啤酒或威士忌的生产中，作为食品或饮料产品的原料的麦芽芽已被除去的技术是通过一种方法用于生产食品或饮料产品，其中使用受控粒度的麦芽芽作为原料。特别地，从麦芽芽制造食品或饮料的方法，其中小于150μm尺寸的颗粒的比例为60wt。％或更少。用于生产食品或饮料产品的该方法优选包括以下步骤：将麦芽芽浸入液体中以便与液体一起浸出麦芽芽组分，并且在浸出之后，除去残留的麦芽芽。

5. 发明申请

US20100272857A1 TEA EXTRACT, TEA BEVERAGE, AND METHOD OF MAKING THE SAME 审中-公开
标题翻译：茶叶提取物，茶饮料及其制备方法
公开(公告)号：US20100272857A1
公开(公告)日：2010-10-28
申请号：US12679743
申请日：2008-09-26
申请人： Koji Nagao , Hideki Maki , Ken Suzuki , Yoshiaki Yokoo
发明人： Koji Nagao , Hideki Maki , Ken Suzuki , Yoshiaki Yokoo
IPC分类号： A23F3/16 , B65D85/72
CPC分类号： A23F3/163 , A23F3/166 , A23F3/18 , A23F3/20
摘要： A tea extract and a method of making the tea extract are provided which tea extract contains high concentration of flavor/mellow taste components with reduced amounts of bitter/astringent components. Also a bottled tea beverage is provided which beverage exhibits profound flavor with reduced astringent taste. Enzyme extraction of tea leaves after catechins are removed from the tea leaves enables a tea extract to contain high concentration of flavor/mellow taste components with reduced amounts of bitter/astringent components.
摘要翻译：提供茶提取物和制备茶提取物的方法，其中茶提取物含有具有降低量的苦味/收敛成分的高浓度风味/醇味成分。此外，还提供了一种瓶装茶饮料，其饮料具有浓郁的味道并且具有降低的收敛味。从茶叶中除去儿茶素后茶叶的酶提取使得茶提取物含有高浓度的风味/醇味成分，减少了苦味/收敛成分。

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。

8. 发明申请

US20090053373A1 Processes for treating roasted coffee beans with steam 审中-公开
标题翻译：用蒸汽处理焙炒咖啡豆的方法
公开(公告)号：US20090053373A1
公开(公告)日：2009-02-26
申请号：US11886961
申请日：2006-03-23
申请人： Kenji Teramoto , Koji Nagao , Katsushi Shibuya , Yoshiaki Yokoo
发明人： Kenji Teramoto , Koji Nagao , Katsushi Shibuya , Yoshiaki Yokoo
IPC分类号： A23F5/04 , A23F5/24
CPC分类号： A23F5/16 , A23F5/04 , A23F5/10
摘要： The present invention aims to provide a steam treatment process for stably preparing steam-treated roasted coffee beans having constant flavor quality by reducing variation in the degree of roasting between different sites in the system during steam treatment of roasted coffee beans without complicating operation processes or increasing costs.Steam at a temperature lower than the temperature necessary to advance the degree of roasting of coffee beans is supplied to an apparatus in which the roasted coffee beans are placed until condensed liquid produced in the apparatus has been discharged from the apparatus, and then, the temperature of steam supplied into the apparatus is raised until a temperature becomes sufficient for advancing the degree of roasting of coffee beans.
摘要翻译：本发明旨在提供一种蒸汽处理方法，用于通过减少烘焙咖啡豆的蒸汽处理期间系统中不同部位之间的焙烧程度的变化而不会使操作过程复杂化或者增加，从而稳定地制备具有恒定风味品质的蒸汽处理的焙炒咖啡豆费用将低于咖啡豆焙烧程度所需温度的温度的蒸汽供给到放置咖啡豆的装置中，直到在该装置中产生的冷凝液已经从该装置排出，然后将该温度提供给设备的蒸汽升高直到温度足以提高咖啡豆的焙烧程度。

9. 发明申请

US20140079855A1 METHOD FOR PRODUCING COFFEE EXTRACT 审中-公开
标题翻译：生产咖啡提取物的方法
公开(公告)号：US20140079855A1
公开(公告)日：2014-03-20
申请号：US13979884
申请日：2011-08-01
申请人： Yoshiaki Yokoo , Yoshihiro Nakao , Hiroki Furuta , Makoto Nakajima , Hiroaki Shimizu , Morio Mitsuhashi , Kitaro Oka , Chiseko Sakuma
发明人： Yoshiaki Yokoo , Yoshihiro Nakao , Hiroki Furuta , Makoto Nakajima , Hiroaki Shimizu , Morio Mitsuhashi , Kitaro Oka , Chiseko Sakuma
IPC分类号： A23F5/26
CPC分类号： A47J31/44 , A23F5/262 , A47J31/407 , B65D85/8043
摘要： A method for manufacturing a coffee extract is provided which method enables flavor ingredients of coffee to be extracted separately from bitter ingredients. A coffee extract is obtained by a method including a) a step of placing coffee granules in a granule container part substantially sealed by a restraining member, b) a step of guiding an extraction solvent from a first direction into the granule container part for extraction, and c) a step of retrieving, from the first direction, a coffee extract stored in the granule container part.
摘要翻译：提供一种制造咖啡提取物的方法，该方法使得咖啡的风味成分能够与苦味成分分开提取。通过以下方法获得咖啡提取物：a）将咖啡颗粒放置在基本上被约束构件密封的颗粒容器部分中的步骤，b）将提取溶剂从第一方向引导到用于萃取的颗粒容器部分中的步骤，以及c）从所述第一方向取回存储在所述颗粒容器部分中的咖啡提取物的步骤。

10. 发明授权

US07316823B2 Processed mango juice and beverage containing it 有权
标题翻译：加工的芒果汁和含有它的饮料
公开(公告)号：US07316823B2
公开(公告)日：2008-01-08
申请号：US10076657
申请日：2002-02-19
申请人： Yoshiaki Yokoo , Takayuki Miyai , Shigemi Yokoo
发明人： Yoshiaki Yokoo , Takayuki Miyai , Shigemi Yokoo
IPC分类号： A23L2/02
CPC分类号： A23L2/02
摘要： Beverages with little sedimentation and low viscosity exhibit excellent flavor derived from fruit juice, as well as a process for their production and processed fruit juice used in the process. Adding processed mango juice containing large amounts of insoluble components as flavor components derived from the juice provides beverages with little sedimentation and low viscosity, exhibiting excellent flavor derived from the juice, even after depulping, a treatment to prevent sedimentation.
摘要翻译：几乎没有沉淀和低粘度的饮料表现出来自果汁的极好风味，以及用于其生产和加工果汁的方法。添加含有大量不溶成分的加工芒果果汁作为来自果汁的香味成分，提供几乎没有沉淀和低粘度的饮料，即使在去油后也显示出优异的来自果汁的风味，防止沉降的处理。

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