Patents by Inventor Masami Sasame
Masami Sasame 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: 9668495Abstract: Disclosed is a green tea beverage packed in a container which has a strong fire odor (savory odor), yet gives a refreshing aftertaste 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 saccharide concentration thereof, which is the sum of the monosaccharide concentration and the disaccharide concentration, is 100 to 300 ppm and the ratio of the disaccharide concentration to the monosaccharide concentration (disaccharides/monosaccharides) is 10 to 28. It is preferred that the ratio of catechins with electron localization to said saccharide concentration (catechins with electron localization/saccharides) is 1.0 to 2.5.Type: GrantFiled: February 25, 2010Date of Patent: June 6, 2017Assignee: ITO EN, LTD.Inventors: Masami Sasame, Keisuke Numata, Fuyuki Fujihara, Kazunobu Tsuru
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Publication number: 20170006891Abstract: A method of manufacturing a liquid food/beverage packed in a container obtained by diluting a raw material liquid with a diluting liquid having a lower viscosity than that of the raw material liquid includes: a diluting liquid heating step of heating the diluting liquid up to a higher temperature than that of the raw material liquid before being mixed with the raw material liquid; a primary heating/diluting step of swirling the diluting liquid in the raw material liquid to generate a swirl flow thereby to dilute the raw material liquid while heating the raw material liquid through heat convection of the swirl flow; and a secondary heating/sterilizing step of, after the primary heating/diluting step, heating and sterilizing a mixed liquid of the raw material liquid and the diluting liquid by conductive heat.Type: ApplicationFiled: December 26, 2014Publication date: January 12, 2017Inventors: Masataka SAKATA, Tatsuya KONISHI, Masami SASAME
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Publication number: 20160330991Abstract: The present invention provides new tea leaves from which it is possible to extract tea which well suits Japanese-style foods, is rich in tastiness, and has a light flowery aroma. These tea leaves are characterized by containing (A) a lipid, (B) a tannin, (C) a hydrophilic low-molecular-weight tea polyphenol, and (D) a semi-hydrophilic low-molecular-weight tea polyphenol in a mass proportion that satisfies the following relationships (1) and (2). 0.20?(A)/(B)?0.50??(1) 0.15?(D)/[(C)+(D)]?0.Type: ApplicationFiled: February 17, 2014Publication date: November 17, 2016Applicant: ITO EN, LTD.Inventors: Eisei NISHITANI, Masami SASAME, Keisuke NUMATA, Satoshi OISHI
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Publication number: 20150196043Abstract: There has been a need to provide a green tea beverage packed in a container which exhibits a smooth feeling in the throat and a lingering taste when the beverage is drunk cold, in particular even when time has passed since the container was opened and the beverage temperature has increased and become lukewarm. The present invention provides a green tea beverage packed in a container which exhibits a smooth feeling in the throat and a lingering taste when the beverage is drunk cold, in particular even when time has passed since the container was opened and the beverage temperature has increased and become lukewarm, by adjusting a particle diameter of cumulative 90 mass % (D90) in a tea extracted liquid to 3 ?m to 60 ?m and adjusting a sugar/tartness degree ratio to 0.12 to 0.43.Type: ApplicationFiled: October 1, 2013Publication date: July 16, 2015Applicant: ITO EN, LTD.Inventors: Masami Sasame, Kazuto Murayama, Yohsuke Fujii, Masataka Sakata
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Publication number: 20150196042Abstract: A green tea beverage is packed in a container, which makes it possible to sense a deep aroma passing through the nasal cavity when the beverage is drunk cold, in particular even when time has passed since the container was opened and the beverage temperature has increased and become lukewarm, by adjusting the ratio (SSS/SS) of the concentration of settleable suspended solids (SSS) to the concentration of suspended solids (SS) in the green tea beverage to 0.07 to 0.48 and adjusting the ratio (sucrose/sugars) of the concentration of sucrose to the concentration of sugars, which is the sum of the concentration of monosaccharide and the concentration of disaccharide, to 0.74 to 0.94.Type: ApplicationFiled: October 1, 2013Publication date: July 16, 2015Inventors: Masami Sasame, Kazuto Murayama, Yohsuke Fujii, Masataka Sakata
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Patent number: 8741371Abstract: Provided are tea leaves for green tea beverage extraction. A green tea beverage that can be stored without sediments precipitating and without turning brown, and also tastes good chilled, can be extracted from said leaves. Said leaves are characterized in that the relationship between X and Y fulfills condition (1), where X is the weight fraction of theanine content with respect to the total weight of dried tea leaves, and Y is the weight fraction of monosaccharide content with respect to caffeine content. ?0.136X+0.35?Y??0.136X+0.46.Type: GrantFiled: April 14, 2010Date of Patent: June 3, 2014Assignee: Ito En, Ltd.Inventors: Masami Sasame, Hitoshi Kinugasa, Kazunori Okanoya, Fumio Ito, Hitoshi Iryo
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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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Patent number: 8529978Abstract: Provided is a tea leaves for extraction of a low-caffeine green tea beverage, which is not susceptible to folding or browning during storage, and which enables the extraction of a green tea beverage which can be enjoyed hot or cold. Specifically provided is a tea leaves for extraction of a green tea beverage having a caffeine content with respect to the total mass of the dried leaves that falls within the range of 0.2 to 2.5 mass %, and the relation between the ratio of the mass content of theanine to the entire mass of dried leaves X (%) and the mass ratio of the content of monosaccharides to the fiber content Y satisfies the following condition: ?0.007X+0.024?Y??0.011X+0.039.Type: GrantFiled: December 22, 2010Date of Patent: September 10, 2013Assignee: Ito En, Ltd.Inventors: Masami Sasame, Hitoshi Kinugasa, Kazunori Okanoya, Fumio Ito, Hitoshi Iryo
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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: 20120308712Abstract: Provided is a caffeine-reduced green tea beverage packed in a container which can be enjoyed either hot or cold, and which has a sense of being concentrated due to its roasted aroma, and which has an astringent richness, while at the same time being refreshing. 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 100 ppm to 300 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 13.0 to 23.0, and a ratio of ester catechins to sugar concentration (ester catechins/sugars) that falls within the range of 0.4 to 1.1.Type: ApplicationFiled: December 22, 2010Publication date: December 6, 2012Applicant: ITO EN, LTD.Inventors: Masami Sasame, Keisuke Numata, Fuyuki Fujihara, Kazunobu Tsuru
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Publication number: 20120294984Abstract: Provided is a tea leaves for extraction of a low-caffeine green tea beverage, which is not susceptible to folding or browning during storage, and which enables the extraction of a green tea beverage which can be enjoyed hot or cold. Specifically provided is a tea leaves for extraction of a green tea beverage having a caffeine content with respect to the total mass of the dried leaves that falls within the range of 0.2 to 2.5 mass %, and the relation between the ratio of the mass content of theanine to the entire mass of dried leaves X (%) and the mass ratio of the content of monosaccharides to the fiber content Y satisfies the following condition (1). (1) ?0.007X+0.024?Y??0.011X+0.Type: ApplicationFiled: December 22, 2010Publication date: November 22, 2012Inventors: Masami Sasame, Hiroshi Kinugasa, Kazunori Okanoya, Fumio Ito, Hitoshi Iryo
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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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Publication number: 20120114801Abstract: Provided are tea leaves for green tea beverage extraction. A green tea beverage that can be stored without sediments precipitating and without turning brown, and also tastes good chilled, can be extracted from said leaves. Said leaves are characterized in that the relationship between X and Y fulfills condition (1), where X is the weight fraction of theanine content with respect to the total weight of dried tea leaves, and Y is the weight fraction of monosaccharide content with respect to caffeine content. ?0.136X+0.35?Y??0.136X+0.46.Type: ApplicationFiled: April 14, 2010Publication date: May 10, 2012Inventors: Masami Sasame, Hitoshi Kinugasa, Kazunori Okanoya, Fumio Ito, Hitoshi Iryo
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Publication number: 20120058242Abstract: Disclosed is a green tea beverage packed in a container which has a strong fire odor (savory odor), yet gives a refreshing aftertaste 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 saccharide concentration thereof, which is the sum of the monosaccharide concentration and the disaccharide concentration, is 100 to 300 ppm and the ratio of the disaccharide concentration to the monosaccharide concentration (disaccharides/monosaccharides) is 10 to 28. It is preferred that the ratio of catechins with electron localization to said saccharide concentration (catechins with electron localization/saccharides) is 1.0 to 2.5.Type: ApplicationFiled: February 25, 2010Publication date: March 8, 2012Applicant: ITO EN, LTD.Inventors: Masami Sasame, Keisuke Numata, Fuyuki Fujihara, Kazunobu Tsuru
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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: 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