Patents by Inventor Kenji Shimaoka
Kenji Shimaoka has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 8568811Abstract: 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.Type: GrantFiled: March 27, 2009Date of Patent: October 29, 2013Assignee: Ito En, Ltd.Inventors: Masami Sasame, Kenji Shimaoka, Yoko Haraguchi, Izumi Kobayashi, Kazuyoshi Nishimura, Hideo Nomura, Ken-ichi Abe, Tetsuya Onuki
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Patent number: 8529977Abstract: Disclosed is a novel green tea beverage packed in a container which shows a good aroma release in the mouth and a lingering aftertaste, has a richness and concentration feeling in the flavor, and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a container characterized in that: the concentration of saccharides, i.e., the sum of monosaccharides and disaccharides, is 150-500 ppm; the ratio by concentration of the disaccharides to the monosaccharides (disaccharides/monosaccharides) is 2.0-8.0; the ratio by concentration of electron-localized catechins to the aforesaid saccharides (electron-localized catechins/saccharides) is 1.8-4.0; and the ratio by content of furfural to geraniol (furfural/geraniol) is 0.5-3.0. It is preferred that the ratio by concentration of the aforesaid saccharides to soluble solid matters originating in tea leaves (saccharides/(soluble solid matters originating in tea leaves×100)) is 5.0 to 10.0.Type: GrantFiled: February 26, 2010Date of Patent: September 10, 2013Assignee: Ito En, Ltd.Inventors: Masami Sasame, Hitoshi Kinugasa, Kenji Shimaoka, Takashi Soeda
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Publication number: 20130156930Abstract: The present invention provides a green tea beverage packed in a container that has strong fire odor (savory flavor) and flavor sustention, and has less coarse taste, has transparency, and allows delicious drinking even in a cold state. The green tea beverage packed in a container of the present invention has a sugar concentration, which is a sum of the reducing sugar concentration and a non-reducing sugar concentration, being 50 ppm to 250 ppm, a ratio of the non-reducing sugar concentration to the reducing sugar concentration (non-reducing sugar/reducing sugar) being 8 to 24, and a particle size of cumulative 90% by mass of particles (D90) being 3500 ?m or more.Type: ApplicationFiled: August 31, 2010Publication date: June 20, 2013Inventors: Masami Sasame, Kenji Shimaoka, Junko Iida, Kazunobu Tsuru
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Publication number: 20130156929Abstract: The present invention provides a new green tea beverage packed in a container that has a good balance of taste and odor, and has refreshing aftertaste with nutritious taste, and has odor note and nutritious taste even in a cold state. The green tea beverage packed in a container of the present invention has a sugar concentration, which is the sum of a reducing sugar concentration and a non-reducing sugar concentration, being 75 ppm to 250 ppm, a ratio of the non-reducing sugar concentration relatively to the reducing sugar concentration (non-reducing sugar/reducing sugar) being 2.0 to 8.0, and a particle size of the cumulative 90% by mass (D90) being 2500 ?m or more.Type: ApplicationFiled: August 31, 2010Publication date: June 20, 2013Inventors: Masami Sasame, Kenji Shimaoka, Junko Iida, Kazunobu Tsuru
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Publication number: 20120288609Abstract: Provided is a caffeine-reduced green tea beverage packed in a container which can be enjoyed either hot or cold, and which has a sweet aroma and rich full-bodied flavor. The green tea beverage packed in a container has a caffeine concentration of less than 90 ppm, and a total sugar concentration (obtained by adding the concentration of nonreducing sugars and the concentration of reducing sugars) that falls within the range of 150 ppm to 500 ppm; a ratio of the concentration of nonreducing sugars to the concentration of reducing sugars (non-reducing sugars/reducing sugars) that falls within the range of 2.0 to 13.0; a ratio of ester catechins to sugar concentration (ester catechins/sugars) that falls within the range of 0.9 to 2.2; and a percentage of the concentration of theanine to the concentration of caffeine (theanine/caffeine×100) of at least 10.0.Type: ApplicationFiled: December 22, 2010Publication date: November 15, 2012Applicant: ITO En, Ltd.Inventors: Masami Sasame, Hitoshi Kinugasa, Kenji Shimaoka, Takashi Soeda
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Publication number: 20120141650Abstract: Disclosed is a novel green tea beverage packed in a container which shows a good aroma release in the mouth and a lingering aftertaste, has a richness and concentration feeling in the flavor, and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a container characterized in that: the concentration of saccharides, i.e., the sum of monosaccharides and disaccharides, is 150-500 ppm; the ratio by concentration of the disaccharides to the monosaccharides (disaccharides/monosaccharides) is 2.0-8.0; the ratio by concentration of electron-localized catechins to the aforesaid saccharides (electron-localized catechins/saccharides) is 1.8-4.0; and the ratio by content of furfural to geraniol (furfural/geraniol) is 0.5-3.0. It is preferred that the ratio by concentration of the aforesaid saccharides to soluble solid matters originating in tea leaves (saccharides/(soluble solid matters originating in tea leaves×100)) is 5.0 to 10.0.Type: ApplicationFiled: February 26, 2010Publication date: June 7, 2012Applicant: ITO EN, LTD.Inventors: Masami Sasame, Hitoshi Kinugasa, Kenji Shimaoka, Takahashi Soeda
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Patent number: 7682643Abstract: 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.Type: GrantFiled: April 26, 2004Date of Patent: March 23, 2010Assignee: Ito En, Ltd.Inventors: Masami Sasame, Hitoshi Kinugasa, Kenji Shimaoka, Yoko Haraguchi, Hitoshi Niino, Kazunori Okanoya
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Publication number: 20090191319Abstract: 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.Type: ApplicationFiled: March 27, 2009Publication date: July 30, 2009Inventors: Masami Sasame, Kenji Shimaoka, Yoko Haraguchi, Izumi Kobayahsi, Kazuyoshi Nishimura, Hideo Nomura, Ken-ichi Abe, Tetsuya Onuki
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Publication number: 20050215667Abstract: The present invention provides a thermally crosslinking type curable composition having the following excellent performance and properties: it needs no poly vinyl chloride resin, and exhibits excellent adhesiveness even to aluminum alloy materials and the like. The curable composition is characterized in that a diluent and an adhesion promoter are compounded with a composition containing uncrosslinked type and/or partially crosslinked type synthetic rubber, a plasticizer, a filler and a core-shell type acrylic resin. As the diluent, there are preferably used paraffinic or naphthenic hydrocarbons obtained by distillation of crude oil, or chemically synthesized hydrocarbons which are the second or third class petroleum having a molecular weight of 200 or less.Type: ApplicationFiled: March 23, 2005Publication date: September 29, 2005Inventors: Kenji Shimaoka, Shigeshi Aoyama, Takuji Ishimoto
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Publication number: 20050186314Abstract: 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.Type: ApplicationFiled: April 26, 2004Publication date: August 25, 2005Inventors: Masami Sasame, Hitoshi Kinugasa, Kenji Shimaoka, Yoko Haraguchi, Hitoshi Niino, Kazunori Okanoya
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Patent number: 6797305Abstract: Providing a manufacturing process of tea beverages that the secondary sediment does not occur even during the long-term storage. In the manufacturing process, determining the strictinin content in a tea extract or formulation of before-heat-sterilization, to manage to manufacture the strictinin content to be at or below the predetermined level. Since the strictinin in the tea extract or formulation decomposed to ellagic acid which is a cause substance of the secondary sediment after heat-sterilization, the occurrence of secondary sediment can be prevented previously by managing the manufacturing process to control the strictinin content in the tea extract or formulation of before-heat-sterilization.Type: GrantFiled: February 20, 2003Date of Patent: September 28, 2004Assignee: Ito En, Ltd.Inventors: Hitoshi Niino, Hitoshi Kinugasa, Masami Sasame, Kazunori Okanoya, Shuhei Kuribayashi, Kenji Shimaoka, Yoko Ueno
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Publication number: 20030185950Abstract: Providing a manufacturing process of tea beverages that the secondary sediment does not occur even during the long-term storage.Type: ApplicationFiled: February 20, 2003Publication date: October 2, 2003Applicant: ITO EN, LTD.Inventors: Hitoshi Niino, Hitoshi Kinugasa, Masami Sasame, Kazunori Okanoya, Shuhei Kuribayashi, Kenji Shimaoka, Yoko Ueno
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Patent number: 6387428Abstract: In order to produce green tea beverages which have a good flavor and a good balance of the fragrant components and do not form unpleasant precipitates, such green tea beverage are produced by a method including an extracting step consisting of two extraction steps, a first step in which green tea leaves are extracted at an applied pressure to obtain a pressure extract (step 1) and a second step in which green tea leaves are extracted under atmospheric pressure, followed by microfiltration to obtain an atmospheric extract (step 2), and a mixing step in which the pressure extract and the atmospheric extract obtained in the respective step are mixed at a mixing ratio determined on the basis of the weight of the raw tea leaves (step 3).Type: GrantFiled: August 14, 2000Date of Patent: May 14, 2002Assignee: Ito En, Ltd.Inventors: Hitoshi Kinugasa, Masami Sasame, Nobuo Matsumoto, Kenji Shimaoka, Yoko Ueno, Hitoshi Niino, Kazunori Okanoya, Izumi Kobayashi
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Patent number: 5922380Abstract: Tea leaves are extracted in warm or hot water, and the obtained extract is contacted with a cation exchange resin ionically bonded to potassium ion. The potassium ion is ionically bonded to the cation exchange resin in advance. Divalent ions in the tea beverage are replaced with the potassium ions from the cation exchange resin. The electrical conductivity of the extract is controlled in this whole process. The natural flavor and quality of the tea are thereby maintained more certainly, since metal ions that cause muddiness or precipitation are effectively removed.Type: GrantFiled: December 8, 1997Date of Patent: July 13, 1999Assignee: Ito En, Ltd.Inventors: Takanobu Takihara, Hitoshi Kinugasa, Hitoshi Niino, Yuko Sagesaka, Toshio Kawasaki, Nobuo Matsumoto, Kenji Shimaoka, Masami Sasame, Takashi Yamamoto