UCC UESHIMA COFFEE CO., LTD Patent applications |
Patent application number | Title | Published |
20150265092 | BEVERAGE PERCOLATION DEVICE - Provided is a beverage percolation device that can efficiently supply hot water and water vapor and that does not require a user to perform troublesome work. An exemplary device provides a warm water storage tank ( | 09-24-2015 |
20110151060 | BEVERAGE EXTRACTION FILTER AND PRODUCTION METHOD THEREFOR - Provided is a beverage extraction filter for use in a beverage extraction apparatus, wherein costs can be reduced, and the filter is not bulky during transportation and can be discarded easily. The beverage extraction filter to be set in the predetermined position of the beverage extraction apparatus is provided with a filter section ( | 06-23-2011 |
20100227366 | METHOD OF PRODUCING POLYSACCHARIDES FROM COFFEE BEANS OR/AND COFFEE EXTRACTION RESIDUE - A process for efficiently producing a polysaccharide from coffee beans or/and a coffee extraction residue. Use of these has not received attention because of difficulty in decomposing these. The process, which is for producing a polysaccharide from coffee beans or/and a coffee extraction residue, comprises: a step (a) in which the coffee beans or/and coffee extraction residue are reduced to particles having a diameter of 10.0 μm to 5.0 mm; a step (b1) in which after the step (a), the particles are heated at 50-100° C. in the presence of a dilute alkali; a step (c1) in which after completion of the step (b1), cellulase is caused to act thereon; a step (b2) in which after the step (c1), a heat treatment is conducted at 120° C. or higher in the presence of a dilute alkali; and a step (c2) in which after the step (b2), cellulase is caused to act thereon. | 09-09-2010 |
20100003395 | DAIRY PRODUCT AND METHOD FOR PRODUCING THE SAME - The present invention provides a dairy product which endures cryopreservation for a long period, and also has viscosity suited for use in a dispenser for beverage. An emulsified composition containing a milk fat content, a milk protein content, a disaccharide alcohol and an emulsifier in a certain ratio is prepared. A ratio of each component of the emulsified composition can be obtained by accurately adjusting the amounts of raw materials such as milk, whole milk powders, butter, cheese, cream, condensed milk, butter oil, butter milk and butter milk powders serving as a milk fat source and a milk protein source; a disaccharide alcohol; an emulsifier; and moisture. | 01-07-2010 |