ITO EN, LTD. Patent applications |
Patent application number | Title | Published |
20150196043 | GREEN TEA BEVERAGE PACKED IN CONTAINER AND METHOD OF MANUFACTURING SAME - 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 μm to 60 μm and adjusting a sugar/tartness degree ratio to 0.12 to 0.43. | 07-16-2015 |
20140134297 | INFUSION BAG - The present invention provides a new invention provides a new infusion bag that is easy to handle even if a long hanging string is used, allows easy infusion, and prevents the hanging string from being caught in a seal part during individual-package sealing. Said infusion bag | 05-15-2014 |
20130156930 | GREEN TEA BEVERAGE PACKED IN CONTAINER AND METHOD OF MANUFACTURING THE SAME - 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. | 06-20-2013 |
20130156929 | GREEN TEA BEVERAGE PACKED IN CONTAINER AND METHOD OF MANUFACTURING THE SAME - 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. | 06-20-2013 |
20130017307 | BLACK TEA BEVERAGE PACKED IN A CONTAINERAANM Kanda; YuAACI Makinohara-shiAACO JPAAGP Kanda; Yu Makinohara-shi JPAANM Numata; KeisukeAACI Makinohara-shiAACO JPAAGP Numata; Keisuke Makinohara-shi JPAANM Imbe; ToyoAACI Makinohara-shiAACO JPAAGP Imbe; Toyo Makinohara-shi JPAANM Shida; MitsumasaAACI Shibuya-kuAACO JPAAGP Shida; Mitsumasa Shibuya-ku JP - Disclosed is a pleasantly mild new acidic black tea beverage in which bitter and astringent flavors are suppressed. The black tea beverage packed in a container contains sweeteners and fruit juice and 0.001 to 0.005 wt % caffeine, and is characterized by having acidity of 0.02 to 0.08%, and, when the acidity is within the aforementioned range, and a sweetness/dryness of 1.50 to 2.50, said sweetness/dryness being expressed using sweetness (total solids content) and acidity. | 01-17-2013 |
20120308712 | GREEN TEA BEVERAGE PACKED IN A CONTAINER - 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. | 12-06-2012 |
20120301594 | ROASTED GREEN TEA BEVERAGE PACKED IN A CONTAINER - Provided is a roasted green tea beverage packed in a container, which has a noticeable roasted aroma and a rich, astringent and yet light flavor and tastes good even in a cold state. The roasted green tea beverage packed in a container is characterized by: the caffeine concentration being less than 90 ppm; the concentration of saccharides, i.e., the sum of reducing saccharides and non-reducing saccharides, being 60-220 ppm; the ratio of the non-reducing saccharide concentration to the reducing saccharide concentration (non-reducing saccharides/reducing saccharides) being 5.0-15.0; the gallic acid concentration being 20-80 ppm; and the pH being 5.5-6.3. | 11-29-2012 |
20120294995 | FRUIT-JUICE-CONTAINING BLACK TEA BEVERAGE PACKED IN A CONTAINER AND METHOD FOR PRODUCING SAME - Disclosed is a new fruit-juice-containing black tea beverage that, without performing enzyme treatment such as tannase treatment, and moreover even if a large quantity of fruit juice is added, can suppress time degradation. The fruit-juice-containing black tea beverage packed in a container containing 10-90 mass % of fruit juice is characterized by containing 10-24 ppm of theogallin, and by the ratio (theogallin/K) of contained theogallin to contained potassium being 0.015-0.100. | 11-22-2012 |
20120288609 | GREEN TEA BEVERAGE PACKED IN A CONTAINER - 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. | 11-15-2012 |
20120141650 | GREEN TEA BEVERAGE PACKED IN CONTAINER - 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. | 06-07-2012 |
20120058242 | GREEN TEA BEVERAGE PACKED IN CONTAINER - 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. | 03-08-2012 |
20100068363 | BEVERAGE COMPRISING CATECHINS AND CAFFEINE - A beverage is prepared, which is a beverage containing catechins in ester form (A, mg/L), catechins in free form (B, mg/L), and caffeine (C, mg/L), the contents thereof being
| 03-18-2010 |
20100047601 | Method for Producing Wooden Board - Provided is a method for producing a wooden board in which a functional component such as a green tea polyphenol can be efficiently and stably incorporated into a wooden board, and a wooden board produced using the method. The method is a method for producing a wooden board, including a moisture conditioning step after drying a wood mat obtained by forming a wood raw material, wherein the moisture conditioning is carried out by adding an aqueous solution containing the functional component to the wood mat after drying. | 02-25-2010 |
20100003389 | Coffee Drink Packed In Container And Method Of Producing The Same - The present invention provides a coffee drink packed in container with improved taste and flavor, a coffee drink packed in container in which deterioration of taste and flavor has been suppressed and which is appropriate for long term conservation, and producing methods thereof. In addition the present invention can provide a coffee drink packed in container containing 2-methylfuran, 2-methylbutanal and 3-methylbutanal, which are aroma components, and having improved taste and flavor, a coffee drink packed in container in which diminution of 2-methylfuran, 2-methylbutanal and 3-methylbutanal is prevented, and thus deterioration taste and flavor is suppressed, and producing methods thereof. | 01-07-2010 |
20090047408 | Method for Improving Absorbability of Epigallocatechin Gallate, Foods, Drinks and Food/Drink Materials Using the Same and Method for Producing the Same - Provided are a food, a drink and a food/drink material having improved EGCg absorbability, and a method of producing the same, by improving the absorbability of EGCg to be taken in. The contents of caffeine and/or epigallocatechin gallate are regulated so that the ratio by mass of caffeine to epigallocatechin gallate contained in a food, drink, food/drink material or oral ingesta comes close to 0.4. | 02-19-2009 |
20080245494 | SILVER SKIN-CONTAINING PAPER AND METHOD FOR PRODUCING THE SAME - Disclosed are silver skin-containing paper and the production method thereof. Aqueous pulp slurry containing paper pulp fibers and ground silver skin is prepared, wherein the ground silver skin is provided by wet grinding of silver skin in the presence of water. The aqueous pulp slurry is then formed into a sheet. The silver skin-containing paper contains the ground silver skin at a ratio of 5 to 60% by mass of the paper. | 10-09-2008 |