Patents by Inventor Yoshiaki Yokoo
Yoshiaki Yokoo 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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Publication number: 20140083301Abstract: A roasted plant extraction apparatus is provided which is capable of selectively reducing excessive bitterness in an extract liquid obtained by water extraction from a roasted plant raw material while preserving desirable flavor ingredients and body. A beverage extraction apparatus includes a granule containing part adapted to contain granules for extraction of a beverage, a pouring device for pouring an extraction solvent into the granule containing part from a first direction, and a collecting device for collecting an extract liquid extracted by means of the extraction solvent. The granule containing part comprises a detachable restraining member for placing the granules in a substantially sealed state. The beverage extraction apparatus further comprises a rotary mechanism for rotating the granule containing part.Type: ApplicationFiled: August 24, 2011Publication date: March 27, 2014Applicant: SUNTORY BEVERAGE & FOOD LIMITEDInventors: Yoshihiro Nakao, Yoshiaki Yokoo, Makoto Nakajima, Hiroaki Shimizu, Hiroki Furuta, Morio Mitsuhashi
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Publication number: 20140079855Abstract: 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.Type: ApplicationFiled: August 1, 2011Publication date: March 20, 2014Applicant: SUNTORY BEVERAGE & FOOD LIMITEDInventors: Yoshiaki Yokoo, Yoshihiro Nakao, Hiroki Furuta, Makoto Nakajima, Hiroaki Shimizu, Morio Mitsuhashi, Kitaro Oka, Chiseko Sakuma
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Patent number: 8119182Abstract: 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.Type: GrantFiled: June 17, 2003Date of Patent: February 21, 2012Assignee: Suntory Holdings LimitedInventors: Yoshiko Hino, Yoshiaki Yokoo, Kenzo Takahashi
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Patent number: 8110601Abstract: A novel compound, a novel ?1 adrenergic receptor antagonistic agent, and a novel composition are provided which are capable of exerting a therapeutic effect on treatment of hypertension as well as treatment of prostatic hypertrophy and the like.Type: GrantFiled: January 22, 2008Date of Patent: February 7, 2012Assignee: Suntory Holdings LimitedInventors: Toshiyuki Wakimoto, Haruo Nukaya, Yoshihide Suwa, Yoshiaki Yokoo
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Publication number: 20110159164Abstract: The present invention provides a new means by which milk-added beverages, in particular, milk-added coffee beverages can be prevented from developing the peculiar slack or dull flavor after heat sterilization. Specifically, the invention provides milk compositions with a reduced proportion of whey protein(s)/milk protein(s), as well as milk beverages with a reduced whey protein content.Type: ApplicationFiled: August 12, 2009Publication date: June 30, 2011Applicant: Suntory Holdings LimitedInventors: Aki Nakata, Yoshiaki Yokoo
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Publication number: 20110014347Abstract: The present invention relates to a starch-containing tea beverage. More specifically, the present invention relates to a cereal tea beverage containing starch at a content of 0.009% by weight or more, which has an appropriate roasted aroma and mildness peculiar to cereal tea, relieves the pasty texture originating from the starch, and thereby has an improved taste and flavor, as a result of addition of ultrafine ground tea leaves having an average particle size of 1 ?m or less. The present invention also relates to a process for producing such a cereal tea beverage, and a method for improving the taste and flavor of such a cereal tea beverage.Type: ApplicationFiled: September 29, 2008Publication date: January 20, 2011Applicant: Suntory Holdings LimitedInventors: Noriko Terazawa, Hideki Maki, Yoshiaki Yokoo
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Patent number: 7824724Abstract: 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.Type: GrantFiled: November 21, 2007Date of Patent: November 2, 2010Assignee: Suntory Holdings LimitedInventors: Yoshiaki Yokoo, Katsushi Shibuya, Yoshiko Hino, Tatsuji Onishi, Katsushi Murakami
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Publication number: 20100272857Abstract: 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.Type: ApplicationFiled: September 26, 2008Publication date: October 28, 2010Applicant: Suntory Holdings LimitedInventors: Koji Nagao, Hideki Maki, Ken Suzuki, Yoshiaki Yokoo
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Publication number: 20100255166Abstract: 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.Type: ApplicationFiled: June 16, 2010Publication date: October 7, 2010Inventors: Koji NAGAO, Yoshiaki Yokoo, Kenzo Takahashi
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Publication number: 20100004328Abstract: A novel compound, a novel ?1 adrenergic receptor antagonistic agent, and a novel composition are provided which are capable of exerting a therapeutic effect on treatment of hypertension as well as treatment of prostatic hypertrophy and the like.Type: ApplicationFiled: January 22, 2008Publication date: January 7, 2010Applicant: SUNTORY HOLDING LIMITEDInventors: Toshiyuki Wakimoto, Haruo Nukaya, Yoshihide Suwa, Yoshiaki Yokoo
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Publication number: 20090130266Abstract: A method for preserving a liquid that contains a flavor component derived from a food material, comprising adding a pH-adjuster to the liquid.Type: ApplicationFiled: December 12, 2005Publication date: May 21, 2009Inventors: Tetsuya Arita, Yoshiaki Yokoo
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Publication number: 20090053373Abstract: 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.Type: ApplicationFiled: March 23, 2006Publication date: February 26, 2009Inventors: Kenji Teramoto, Koji Nagao, Katsushi Shibuya, Yoshiaki Yokoo
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Publication number: 20080081094Abstract: 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.Type: ApplicationFiled: November 20, 2007Publication date: April 3, 2008Applicant: Suntory LimitedInventors: Yoshiaki Yokoo, Takayuki Miyai, Shigemi Yokoo
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Publication number: 20080081100Abstract: 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.Type: ApplicationFiled: November 21, 2007Publication date: April 3, 2008Applicant: Suntory LimitedInventors: Yoshiaki Yokoo, Katsushi Shibuya, Yoshiko Hino, Tatsuji Onishi, Katsushi Murakami
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Patent number: 7318942Abstract: 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.Type: GrantFiled: December 19, 2001Date of Patent: January 15, 2008Assignee: Suntory LimitedInventors: Yoshiaki Yokoo, Katsushi Shibuya, Yoshiko Hino, Tatsuji Onishi, Katsushi Murakami
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Patent number: 7316823Abstract: 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.Type: GrantFiled: February 19, 2002Date of Patent: January 8, 2008Assignee: Suntory LimitedInventors: Yoshiaki Yokoo, Takayuki Miyai, Shigemi Yokoo
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Publication number: 20070092613Abstract: 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.Type: ApplicationFiled: July 27, 2004Publication date: April 26, 2007Applicant: SUNTORY LIMITEDInventors: Koji Nagao, Yoshiaki Yokoo, Kenzo Takahashi
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Publication number: 20060263482Abstract: 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 ?m 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.Type: ApplicationFiled: April 9, 2004Publication date: November 23, 2006Inventors: Katsu Kondo, Koji Nagao, Yoshiaki Yokoo
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Publication number: 20060034999Abstract: 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.Type: ApplicationFiled: June 17, 2003Publication date: February 16, 2006Inventors: Yoshiko Hino, Yoshiaki Yokoo, Kenzo Takahashi
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Publication number: 20050208197Abstract: A substance capable of stimulating the movement of digestive tract, comprising a compound of the formula: (I) (active substance ? and active substance ? being stereoisomers), which substance is derived from natural products and hence cause no side effects, is highly safe even when continuously used for a prolonged period of time and can be widely employed as additives to refreshments, etc.; and a refreshment containing an additive comprising the stimulating substance. In particular, a digestive tract movement stimulating substance capable of acting on muscarine M3 receptor, obtained from beer through isolation and purification, which substance is one having drinkability stimulating effect; and a composition from natural products or natural processed products, comprising the above substance. The thus provided substance or composition is used as an additive to refreshment, thereby providing a refreshment capable of stimulating the movement of digestive tract.Type: ApplicationFiled: June 26, 2003Publication date: September 22, 2005Inventors: Yoshihide Suwa, Wataru Fujii, Hisako Hori, Yoshiaki Yokoo, Haruo Nukaya, Kuniro Tsuji